Creations from our LockDown (1 Viewer)

Joined
Jul 26, 2008
Messages
1,168
Location
hanford, ca
 
 
Well Fawk, I gotta figure out something for dinner.
Just got back from Costco, that walk kills my lower back and left knee.
So I am sitting down to watch the news with a 50/50 mix of V.O. and coke. It's medicinal so don't worry.
Just may be some frozen lasagna so I can have another mixed drink.
 

spressomon

glutton
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Joined
Jan 9, 2005
Messages
13,347
Location
Northern Nevada
 
 
 
Pizza night again here! 84-hour cold fermented Neapolitan style dough was the base. 550ºF kitchen oven with a 3/8" thick Baking Steel does a very respectable job especially considering true Neapolitan pies need 750F and north to be authentic.

First pie: Roasted fennel bulb & caramelized onions with wild Big Horn sheep "Italian sausage" seasoned (heavy on the fennel!), EVO "sauce", Fontina cheese, olives + a sprinkling of basil at the end.

Second pie: Marinara base, sautéed fresh spinach and garlic, roasted fennel, shaved mushrooms and a blend of good cheeses including Buffalo milk fresh mozzarella.

Third pie: EVO base, sliced Granny Smith apples, thinly sliced (almost "shaved") fresh lemon, prosciutto and then after the pie came out of the oven mix of fresh lemon juice dressed arugula was added and then drizzled with honey. Think you won't like it? Think again! 😂

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Joined
Jun 12, 2015
Messages
306
Location
Texas Hill Country
 
Pizza night again here! 84-hour cold fermented Neapolitan style dough was the base. 550ºF kitchen oven with a 3/8" thick Baking Steel does a very respectable job especially considering true Neapolitan pies need 750F and north to be authentic.

First pie: Roasted fennel bulb & caramelized onions with wild Big Horn sheep "Italian sausage" seasoned (heavy on the fennel!), EVO "sauce", Fontina cheese, olives + a sprinkling of basil at the end.

Second pie: Marinara base, sautéed fresh spinach and garlic, roasted fennel, shaved mushrooms and a blend of good cheeses including Buffalo milk fresh mozzarella.

Third pie: EVO base, sliced Granny Smith apples, thinly sliced (almost "shaved") fresh lemon, prosciutto and then after the pie came out of the oven mix of fresh lemon juice dressed arugula was added and then drizzled with honey. Think you won't like it? Think again! 😂

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Nice work. Ive been making a couple a week while I have fresh basil, tomato etc from the garden. Just got a big dump of beefsteaks from the garden and it’s getting cooler so I’m going to dice some of those and some fresh serranos and makes some chili For this weekend.
 
Joined
Jul 26, 2008
Messages
1,168
Location
hanford, ca
 
 
Well, I was tired of all the cooking lately, and found out that my oldest son is firing up the pit barrel smoker today and
is gonna put on a whole chicken. Said he's got an idea for it.
So it will either be good, or we will order pizza.
But I ain't cook'in
 

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