What's Cooking?

[rps]

Havarti cheese, Black Forrest ham, some veg, and homemade Green Goddess dressing. The wife loves these sort of meals in the summer. Frankly, I do as well.

 

[ness]

Summer here too at Stately ness Manor. The missus loves pesto pasta, and we’ve got a bumper crop of basil and the tomatoes are coming on good. So, I says to her I says, ‘Make it pretty for a picture’ 😀

 

But me, I like the BLT. So here’s that. Got some toast slippage due to the heavy coating of Dukes and healthy dose of lettuce, but…

[ness]

I was looking through pics and thought I'd share this one from the pizza making party we had a couple weeks back. Wifey and I both thought this was the best pizza out of the 12 we did. Barbecue chicken. Light amount of BBQ sauce, thinly sliced red onion, fresh mozzarella and roasted chicken from that recipe I shared a while back. Delicious!!

[ColdWaterFshr]

8 hours ago, ness said:

I was looking through pics and thought I'd share this one from the pizza making party we had a couple weeks back. Wifey and I both thought this was the best pizza out of the 12 we did. Barbecue chicken. Light amount of BBQ sauce, thinly sliced red onion, fresh mozzarella and roasted chicken from that recipe I shared a while back. Delicious!!

I’m drooling over that one. 00 flour?

[Flysmallie]

9 hours ago, ness said:

I was looking through pics and thought I'd share this one from the pizza making party we had a couple weeks back. Wifey and I both thought this was the best pizza out of the 12 we did. Barbecue chicken. Light amount of BBQ sauce, thinly sliced red onion, fresh mozzarella and roasted chicken from that recipe I shared a while back. Delicious!!

 Beautiful 

[ness]

2 hours ago, ColdWaterFshr said:

I’m drooling over that one. 00 flour?

Yep, Caputo Pizzeria 00.  Not  100 percent convinced it makes a big difference but that’s what I’m using. 

[ColdWaterFshr]

1 hour ago, ness said:

Yep, Caputo Pizzeria 00.  Not  100 percent convinced it makes a big difference but that’s what I’m using. 

I’m convinced.  Details matter in this type of pizza.

[ness]

We like yogurt but the stuff we had recently in Switzerland and France was really excellent. Thinner and more tart than the stuff we get here, which is almost exclusively Greek yogurt. So, I struck out to try to replicate it.

I gotta say this turned out really well. And, it’s easy to do.

Bring whole milk to 195 and hold it there for 10 minutes. Cool it down to 110 and inoculate it with some store bought plain yogurt with live cultures. Then keep it at 110 for anywhere from 4 hours to 24 hours. The longer you go the more tart it gets.

I did two quarts and used my sous vide stick. One batch was 5 hours, the other 14. The 5 hour stuff was very bland so I stuck it back in for about 10 more hours. Both quarts turned out really good. Mixed in a little strawberry rhubarb jam and hit it with a bit of granola. Delicious!!

 

 

[snagged in outlet 3]

17 hours ago, ness said:

So, I struck out to try to replicate it.

My wife makes it in an Instapot.  A2/A2 raw whole milk.

[BilletHead]

       Tis the season, 

 Got back from the Alaska trip. Fresh tomatoes and basil from the garden plus some mozzarella from the store means caprese salad,

  Then the chanterelles are blooming, add fresh salmon only a few days old with sauteed chants and a baked tater,

  It doesn't end here. More chants,

  This means more sauteed chanterelles, leftover salmon and another caprese salad.