No, the shape is on purpose this time around. Just another variation of putting toppings on a flat piece of dough and baking it in the hottest oven you can find. This time it’s spinach and onions, egg and cheese. Bit like a quiche kind of. Piche? Quizza? Well the closest thing would be pide or khachapuri technically.
Is it weird that at 11 in the night I thought to myself I need to relieve some stress, and the first thought that popped into my head was to mix together a gloopy ball of dough and let it ferment overnight? There’s something about the slow process of developing a dough that’s just nice. And the end results aren’t bad either.
I’m not sure if I can take credit for it, because I neither made the croissant nor the turrón (a special almond confection) which I mixed with some water to make a spreadable paste, but the result was just too good to not mention. Sometimes that’s what cooking is, taking really good things and setting up a rendezvous between them.
How do you fight the effects of old age? In good company and with a bowl of soup. Nuff said.
Same thing, just the fast food version I suppose.
Never liked brussel sprouts as a kid. Always served plain boiled, tasting bitter, and all assurances that they were good for you fell on deaf ears. So you can imagine my confusion when every once in a while you’d hear people raving about how great they are. Well, I had to find out. Hot cast iron skillet, oil, sautéed with some ham and onion, tossed with a tabasco sherry vinaigrette and served on a bed of mashed potatoes. I think I like brussel sprouts now.
From leavened bread to unleavened one, I was in the mood for some wheat tortillas. Turned them into two dishes, a plate of fish tacos with sriracha mayo, and some goat cheese quesadillas. Happy with how both turned out.
It’s been a while, but there’s something relaxing about baking bread, so it’s nice to return to it. And, I never get tired of the little moments, lifting the cast iron pot to see how far the loaf has risen, hearing it crackle when you take it fresh out of the oven to cool, that sort of stuff.
No, I’m not dead. Yes, the food’s still good. No, this is still not pizza.
Just some pork shoulder rubbed with sugar and salt, and roasted low and slow with cumin and beer until fall apart tender. Pork with sauce and rice are an easy match.
