These may be my favorite pizzas. For today, anyway. I roasted three heads of garlic and squeezed them into the white sauce along with fresh grated pecorino. The dough used up 3-1/4 cups of bread flour so there was plenty for a 14″ pie. The edges puff up so that they are like soft pretzels, especially when they are brushed with butter and sprinkled with kosher salt. I rolled string style mozzarella into the edge to make it a cheese crust. I gave the crust five minutes in a 400 oven before I added the toppings. I’ve done it both ways, par-baked and not, and I have yet to decide which method works the best, my practice hasn’t really been rigorous enough and the time between pies is playing a role.I par-boiled the broccoli for a couple of minutes and cooled it in running water prior to assembling the pie, the chicken was sauteed to just barely done as well. The completed pie baked for about 12 minutes then finished under the broiler until it looked good enough. I like to see a little crust on the cheese topping and the edge should be browned nicely. Let the finished pie sit for a few minutes before slicing to give the cheese time to settle a bit.I have to wait to get my slice to the plate before I can add the red pepper flakes. I usually give it a grind of black pepper, too.
Wikipedia tells me that “lo mein” translates from the Cantonese to “stirred noodles”. This dish had chicken breast chunks and shrimp with broccoli, onions, and carrots along with rehydrated mushrooms that I bought dried. I’ve learned to simmer them for at least an hour before they are anywhere near tender enough to eat, and don’t try to save the stems. I simmered these with the dried cayenne peppers, and used the broth from that in making the brown sauce. I ran across a good discussion of brown sauces here. Mine has dark soy, oyster sauce, Chinese cooking wine, chicken paste in that mushroom stock, a little chili paste, tamari, and a lot of garlic. I sweeten ours with Splenda but sugar is more common.
I’m on a chicken recipe spree! At least until I run out of chicken breasts, anyway. This recipe from Emeril Lagasse looked pretty good, with the added bonus of the side dish calling for the truffle oil that rounded out a recent online order I placed a while back and was looking for a place to use.
I didn’t have the proper arborio rice so I used the jasmine variety that I do keep on hand and has worked for me before. Instead of Parmesan I used fresh grated pecorino. The mushrooms were the usual supermarket white buttons, nothing fancy. I think I can take or leave the truffle oil, it not adding any particular enjoyment for me but I’ll wait a while and try it elsewhere before I make up my mind.
The goat cheese filling worked very well, every time I made a cut a little more oozed out and was quickly mopped up. I used a lot more garlic than the recipe wanted.
Mrs J grabbed a big roast at the store the other day and we went with the crockpot to cook it. She was wanting a basic pot roast supper and that is what she got. I did tweak the menu a tad and made her mash her own potatoes but she didn’t mind. The roast nearly filled the crockpot but I squeezed in carrots, onions, and celery and filled the rest of the space with beef broth and red wine. I didn’t have any fresh herbs so dried thyme and bay leaves went in for seasonings, along with black pepper and salt, natch.There was still plenty of meat and gravy left so I added a few more veggies and broth for the next day’s stew. I still have a fair sized lump of beef, I may slice it for sammiches before the day is out. Speaking of that, it may reach above 70 degrees here today, which should melt the last traces of snow. Just in time for more snow tomorrow! Ahhhh!
We like Chicken Marsala so much that we made a variant of it tonight. This has boneless skinless thighs dredged in seasoned flour and then browned in olive oil. Remove the chicken and deglaze with the Marsala wine, scrape the bottom with a flat wooden spatula to break the nice browned bits up. Add a cup and a half of chicken stock to it and bring to a simmer. Add the browned chicken back and cover. I used butter kneaded with flour to thicken the gravy before serving. The couscous was from a box mix, this one was flavored with dried mushrooms. I squeezed lemon juice over my chicken and liked it well enough, optional.
We don’t eat much couscous, but it is being stocked regularly and we may step up the pace. I see from the Wiki that we had the instant variety which is quick and easy. I may browse the International Grocery next town over for the regular stuff.