We rarely go out to eat, but when we do we’re picky. In my opinion, the number one reason to go out to eat is to order something that you can’t do as well at home. Pizza was my favorite example. I don’t have a wood fired oven, pizza peels drive me crazy (my pizza dough always seems to stick while I’m trying to get it on the pizza stone), and my crust never gets as crisp as I would like it. Pizza at home is just not as good. Or it wasn’t.
I’ve experimented over the past couple of months. I’ve let dough rise overnight, for several hours, and for no time at all. I’ve messed with the heat and cooked pizzas at 450 degrees, 550 degrees, and finally just under the broiler. I’ve grilled pizzas on the grill and baked them on a stone. I’ve preheated that stone from 30 minutes to more than 1 hour. In short, I’ve made and eaten a lot of pizza and I think I’ve found one I like. I’ve included the recipe at the end of this post, but to truly get praiseworthy results read on for some tips to making a great pie in your home.
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Tagged cheese, dough, Food, grilled pizzas, home pizza, How-to, pizza, Recipe, tips, Vegetarian, yeast
I won't deny it. The name itself, pronounced "goo-ZHERES," conjures up something far grander than this humble looking cheese puff. One might be tempted to pass over these small bites in favor of something more fancy. Please don't.
You won’t find chunks of lobster, cheeses with French names, or even bits of bacon in this macaroni & cheese. It’s certainly not virtuous (whole milk, butter and cheese are used with abandon) and it’s far from elegant. Yet this recipe is one of my favorites. It’s fun to make as it takes a little finesse, it makes your home smell wonderful as it bakes, and one spoonful will bring back lots of memories. In short, this recipe for macaroni and cheese yields good food.
Posted in Uncategorized
Tagged butter and cheese, cheese, Comfort Food, creamy consistency, grainy texture, How-to, macaroni and cheese, medium saucepan, pasta, Quick and Easy, Recipe, wooden spoon
What a shame that quiche is usually reserved for bridal showers and ladies lunches. After all, it’s an economical entrée of endless variations that is equally at home on the table for breakfast, lunch or dinner. Consider that you can prepare it ahead of time and serve it hot, cold or at room temperature and your probably kicking yourself that you don’t have a quiche in the fridge now.
Before you run off to the grocery store to buy the ingredients to make this quiche, stop for just a minute. Peek inside your fridge. I’m willing to bet that you have some milk or cream and a couple of eggs. How about some flour and butter? Yes? Congratulations. You can make a quiche.