Is 53 to late to realise my calling?
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Vegetable tarts. A quarter of a sheet of frozen puff pastry decorated with a few bits of marinated capsicum, some thinly sliced asparagus, some shredded yellow capsicum and zucchini sheets (done with a peeler). Tear a bocconcini over each (which I was amazed to be able to buy - ALDI is (thankfully) weird), some Parmesan and bake for 20 mins.
ETA - and tear a bit of basil over after the oven
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I just shot an email to a local farm about buying a whole sheep. They have the best lamb I’ve ever had. And given that I am apparently not gonna get laid off if anyone can help it. Seems important to spread some money around locally. Asked if they could do hogget, 12ish month old animal. Supposedly what they use for the mutton chop at Keen’s Steakhouse.
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Ugh. Gesichtswurst1). Don’t eat it; it’s made from clowns.
1) Term can also be used as an insult.
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Heh. Thanks, now I can jazz up the good old Backblechpizza without having to change anything by simply renaming it!
Why Detroit, though? Chicago and New York were already taken, sure - but why Detroit? And if Detroit, why not Motor City Pizza, or Motown Pizza?
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Regional pizza styles are very much a thing in the States. Not only that, but there are two different Chicago styles; most people think of the deep-dish type (round in Chicago), but there’s also a thin-crust Chicago style as well; it’s crisper and thicker than New York-style, and normally cut in a grid pattern.
A good explainer on Detroit pizza:
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When life gives you stay-at-home orders, make sticky pecan rolls:
And a pot of tea, because it’s not like you’re going anywhere soon.
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Last week, we made some homemade miso soup with tofu… The others had the egg - I am not a fan, so I left it off.
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Baguettes and mushroom barley soup. More of a fall meal than a spring one, but either way it worked well.
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@GoatCheezInfrno covered it well. Detroit-style pizza is what I grew up with. I should have taken a cross-section picture. It’s thick, but only about 2 cm. The crust is bread-y, but not bread. The crust is essentially fried on the sides and bottom. The way the toppings/cheese/sauce are inverted compared to other pizza does something magical: it’s difficult to tell where one ends and the others begin. The parts integrate into one whole. My son asked where the salami went. It had dissolved into the sauce & cheese.
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Perfect combo anytime, as far as I’m concerned!
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Miso soup with tofu, poached egg, wheat noodles, onion, cabbage, bonito stock, purple carrots that turned the stock purple! For Breakfast!
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My daughter and I are baking our way through the stay-at-home advisory. Yesterday was sticky buns (sadly, there were no pecans about the joint):
Ones thing’s for sure, we’re all going to be a lot thinner fatter.
More of us to love, I guess.
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Looks great! Can you post a recipe?
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Yup.
It’s from the Cook’s Illustrated Baking Book:
Sticky bun recipe - Mar 26 2020 - 12-45 PM.pdf (1.1 MB)
Two notes:
- I’ve never worked with enriched dough before. I got much less rise out of this than I expected during the proofing stages. All was well with the bake though, so it’s probably a case of me needing to revise my expectations.
- We crowded the buns during the second proof/bake, and didn’t get quite as light a texture as I would have liked. More room around the buns is better, particularly as it relates to the ones in the center of the pan. We also wound up with a lot of the topping (you spread it in the pan before baking) bubbling up the sides and dripping out, which was sub-optimal.
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Cool! Thanks! I’ll let you know if I give this a try.
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