Good old margherita.
I use the "pizzeria" flour from the company Caputo.
600ml cold Water
1/4 cube of yeast (or the equivalent in dry yeast, sometimes I use a whole packet)
I mix the cold water, salt and yeast and add half the flour (the half is super important)
Then I put a lid or wet towel on it and let it sit for at least 30 minutes (but optimally longer).
You should be able to see that pre-dough do produce get bubbly and produce CO2.
Then mix the rest of the flour in and knead that thing. Let it sit in the fridge for a day and then make 6 small balls out of the big one and put them into containers and into the fridge.
Its all about heat.
I use a G3 Ferrari pizza oven. They claim to do 400C (I think it's less) and can be had for like 60-70 €/$ and there are similar ovens from different brands.
My dream electric oven would be a used professional small oven that goes to 480C. I've seen them for 200-400 €
If you're using a regular kitchen oven get a pizza stone for nice results. An outdoor grill also works well with a stone.
Made it with my own vegetable broth as well. It turned out great, would definitely make this again. Just didn't have cilantro and missed that.
This is a bohemian side dish.
Usually serves with gulash but goes really well with any kind of stew.
You use cubed dried white bread rolls and eggs and milk and butter and then shape it together in a cloth napkin and cook that.
You can slice it and fry it a little to make the slices crunchy.
Bit weird but my SO loves chicken soup, so I figured I'll make them one with a tonkotsu broth.
They couldn't wait the full 6 hours I was going for, so I took out some broth after 2 hours and laced it 50/50 with normal soup. (Hence the half tonkotsu)
For the tonkotsu, I followed this seriouseats article
It turned out super, especially after the 6 hours.
The drumstick I just fried in a pot with some unpeeld onion and garlic halves and then added the soup.
For the topping, I honored the movie Tampopo and fried spring onions in sesame seed oil.
Pasta made by hand and rosé sauce made from scratch with peppers and sausage.
Before & after. Ingredients labelled within the before photo. Apologies for poor quality 'after' photo. I didn't take the pic with the intention of sharing, it was originally just for my own future reference.
Edit: after photo is in the body once you click on the post.
Edit2: the thyme could have been oregano 🤔.
Store-bought almond pastry. A drizzle of juice from "Fabbri" brand of Italian jarred cherries. A couple/few of the cherries themselves. A tea-spoon of Lindt dark chocolate spread. Roasted pistachios. 👀
A favorite with my kids, easy to make and really tasty.
I followed the recipe over here
This is my daughter's bowl, in case you're wondering why the portion is so tiny :)
It was absolute fire
I forgot to get a pic of the entire spread before everyone attacked it, but here's my plate. Turkey, ham, stuffing, Mac n cheese, green beans casserole, yeast roll and cornbread muffin.
Not pictured: candied yams (I have those with dessert 😋)
Our wine & cheese course at Thanksgiving. There were also baguettes, out of frame. Wine is 2015 Baron de Brane, it was good! I don't always like wine but this one was delicious. The big wedge of cheese with a line through it is my beloved Humboldt Fog.
I followed this recipe https://pinchofyum.com/the-best-chicken-tinga-tacos#tasty-recipes-45558-jump-target
I subbed the peppers sauce with rehydratedred Chiles hatch peppers and some other pepper I lost the original package to. I also use the broth I soaked the peppers in for the broth. And actually cooked chicken thighs. So basically only followed the instructions.
Served with lettuce and a side of sesame oil, salt, and fresh ground pepper.
This is LIKE tonkotsu, if you don't have chashu pork or bones to make your own broth.
I was inspired to attempt Joshua Weissman's new quick recipe, but it ended up with more of a FutureCanoe vibe. I went to every shop in town looking for pork bones and struck out. It took all weekend.
My only options were admitting defeat or conducting a science experiment involving premade ramen broth, pork Bisto, gelatin, and duck fat emulsified with a blender.
Also my tare was bonito and konbu powder rather than real stuff. The Asian markets in town didn't know what shirodashi was, so I had to fake it.
The pork is cured and slow roasted belly, which is itself extremely nice and I'm not mad at that substitution at all.
Still pretty good. I'm happy with how my eggs turned out.
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