This turned out pretty well. The bacon made that a foregone conclusion but the Parmesan was an experiment gone good. I simmered potato pieces in chicken broth until they were soft and then pureed everything in the pot with an immersion blender. The bacon crisped up in a separate pan and was added after the blender did its job – save a little for garnishing at the table. There’s some milk in there to thin it, lots of grated Parmesan and some cheddar I had leftover from burritos. Seasonings include dried thyme, oregano, fresh ground black pepper and salt. I used the same microplane grater I grated the Parm with on a little bit of carrot that you can see in the photo if you look hard.Since I am lunatic I took the chance to add a little color to the plate with a healthy slug of my hot sauce. It was good but I wouldn’t let the lack of it dissuade me from demolishing a future bowl of this soup.
This is another one of those doughs that stayed out on the counter all night – two cups of bread flour, a quarter teaspoon of yeast, one cup of water, a wee pinch of salt and a sprinkle of sugar. I massaged it into place in my pizza pan and let it rise there for another hour then par baked it at 425 for five minutes. There isn’t a real sauce, per se, just some roasted grape tomatoes that I made last summer and then froze just for something like this. It also has bacon, thin sliced coppa, some ham, a caramelized onion, mozzarella, and some nice Parmesan grated over it at the table.
I’ll just pop these leftover slices into the freezer just like this and then seal the individual slices in vacuum bags, they make great grab-‘em-and-go lunches for Mrs J when she heads out to the shelter.
We have a couple of grape tomato bushes out back and they have been churning out tomatoes by the score. I went out this morning and picked a half bucketful and there were that many on the ground. I went looking for a roasting recipe and Martha Stewart came through for me.I used more olive oil than required, probably, and had a lot of fresh thyme. These took longer than a hour and I bumped the temp up to 400 or so before I got much in the way of a color change. I stirred them once and returned them to the oven.We ate some of them with angel hair pasta for lunch. My basil has gone to seed but I did find a few bright green new leaves that looked tender. The portion of the tomatoes I used for the dish had a tablespoon or two of butter stirred in. Pretty good stuff, not sure what to do with the rest of the tomatoes, I picked enough to fill that pan three times, the last batch is in the oven as I write this.
We are really liking this dish. This is my second attempt, the first time I thought I may have needed more egg so I went with six eggs this time. I’m afraid I added them too quickly, or into too hot a pan, or was too slow tossing the pasta, or some other thing, because I have a fair amount of scrambled egg where there should be a nice creamy sauce. Or so they say! Really nice tasting dish as it was, the thought of it being any better has my toes curling.
This is an old standby. Any kind of noodles will work, and whatever cheese you have will be probably be ok so long as they will melt well enough. I have havarti, mozzarella, and Parmesan in this one, plus some white process cheese with jalapenos that comes in a block like Velveeta and is meant for nachos. I brown and drain the hamburger, remove it to a bowl and cook onions and celery down with some of the fat while the noodles are boiling. Melt the cheeses along with a splash of milk in the microwave and mix everything together along with a ladle of the pasta water and then put it into a casserole pan for the oven. Top with more cheese and cover with foil and bake at 350 for 20-25 minutes and then take off the foil to toast the top a little.Add a side salad and you are good to go!