Not Too Much
This week has been busy, and I haven't really kept up on my cooking besides lots of fried egg sandwiches on homemade english muffins, and a couple of quick green vegetable stir fries. I did try(and nearly succeeded) to make couscous with cornmeal, an experiment I will revisit. It went in a salad with beets, mozzarella and mint/caper pesto. I also made a roasted potato and green bean salad with tomatillo puree that was pretty tasty. I apologize for not having pictures of any of these things.
Now for the rundown:
Baked Egg with Cream, Heirloom Tomatoes, Capers and Fried Eggplant; Rye English Muffin; Mustard Green Salad.
Zucchini "Noodles," Golden Tomato Sauce, and Minted Yogurt.
Red Potato and Asian Pear Gratin with lots of Cream and Black Pepper.
Red Potato, White Corn, Red Onion and Sungold Tomato Hash; Poached Egg.
The Best Pizza I Have Yet to Make(and some of the best I have had).
I wanted to cook for my roommate and I(it was recently his birthday) so I decided to make a Sicilian-ish pizza. The four topping divisions are as follows(clockwise from top left): Zucchini, Mozzarella, Mint; Red Onion, Tomato Sauce, Mozzarella; Roasted Yellow Peppers, Red Onion, Tomato Sauce, Mozzarella; Tomato Sauce, Cured Olives, Capers. Everything got Pecorino Romano, Black Pepper, Sea Salt, Olive Oil.
It was ridiculously good, and I was of the belief that you couldn't make pizza at home good enough to compare to what comes out of pizza ovens. But it worked. Preheat the oven to 550˚F for about an hour. My oven tiles got nice and hot - the pizza baked in 10 minutes or so(maybe less). The crust was airy, chewy and all of those other things you want the crust on a square pie to be(not including the sometimes thinner grandma-style pies). I was a proud father. I will do it again and post the dough recipe, but it was pretty close to my basic bread recipe, though with more gluten, more salt and a bit more barley malt.