What's cooking?

[Cynthia Wenslow]

Made pizza for supper using Cynthia's dough recipe.

I could eat that.

Mmmm. So could I!

Looks great, Robert.

[Robert Reynolds]

Made pizza for supper using Cynthia's dough recipe.

I could eat that.

Mmmm. So could I!

Looks great, Robert.

I LOVE your pizza dough rcp! I made 3 pizzas last night, but ended up with a whole one leftover for lunch today (Gail's Mom and cuz don't have the appetite of her boys).
Also made another batch of dough, which resides in the fridge for later in the week.

[Jenise]

I could eat that. What kinds did you make?

The "Parisienne" was sauteed mushroom/ham/blue cheese and parsley, the "Sofia" was proscuitto/rosemary/black pepper/red onion/parmesan, the "BLT" was bacon/pan-roasted garlic/and sun-dried tomato topped with a fresh cold garlicky romaine salad, and a classic Margerita with bufala mozzarella.

Robert, that pizza looks sensational.

[Robert Reynolds]

I could eat that. What kinds did you make?

The "Parisienne" was sauteed mushroom/ham/blue cheese and parsley, the "Sofia" was proscuitto/rosemary/black pepper/red onion/parmesan, the "BLT" was bacon/pan-roasted garlic/and sun-dried tomato topped with a fresh cold garlicky romaine salad, and a classic Margerita with bufala mozzarella.

Robert, that pizza looks sensational.

Thanks, Jenise. It can't compete with your creations, but it was tasty.
Mine had parmesan/part-skim mozzerella/provolone mixture, Canadian bacon, pepperoni, crimini 'shrooms, red bell pepper, hot banana pepper, and Vidalia onion. And I put some dried Italian herbs in the dough.

[Cynthia Wenslow]

I LOVE your pizza dough rcp! I made 3 pizzas last night, but ended up with a whole one leftover for lunch today (Gail's Mom and cuz don't have the appetite of her boys). Also made another batch of dough, which resides in the fridge for later in the week.

You will LOVE that aged dough. It really makes a difference.

Glad you enjoyed your Pizza Night!

[Cynthia Wenslow]

The "Parisienne" was sauteed mushroom/ham/blue cheese and parsley, the "Sofia" was proscuitto/rosemary/black pepper/red onion/parmesan, the "BLT" was bacon/pan-roasted garlic/and sun-dried tomato topped with a fresh cold garlicky romaine salad, and a classic Margerita with bufala mozzarella.

Yum! I'll have to try those when I am next traveling and in a meat-centric house.

[Jo Ann Henderson]

Tried my hand at making sausage this weekend. Started with Boudin, plan to make Chorizo this coming weekend. Is Gooooooddddd!!

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[Jeff Grossman/NYC]

Can weisswurst be far behind?

[Frank Deis]

I've been lured toward charcuterie several times. When we were "cooking through" Julia Child, she has the loveliest terrines and patés and we made some. And sausages, but I never actually bought the casings and got busy with it. AND the cholesterol thing was a big stumbling block, of course I discovered that after we had done most of our Julia Child phase. Later, after 1990 when I really got deeply into Tuscan/Italian cooking, once again I was told that I really ought to put together real Italian sausages. Those aren't as rich as the French stuff we made, but still it's an invitation to have high cholesterol stuff lying around the refrigerator, which is bad especially if it is delicious high cholesterol stuff. At any rate, I'm envious but probably won't get into this myself...

[Alan Wolfe]

This was inspired by Dale Williams in a comment made in the "Asparagus" thread. I don't know if we have miso in West Virginia, and if we do it's a two hour drive (one way) to get it. We substituted hollandaise. We'll do it again soon.

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The next time I get far enough out of the holler to look for miso I'll have a go. I understand there is more than one type of miso, white, red, brown. Can anyone who has used them offer advice as to which might be the best choice, assuming that more than one type is available?

[Frank Deis]

For the famous Momofuku miso butter that Dale mentioned -- you really want white miso. The others are too strong tasting.

Miso also seems to last an eternity in the refrigerator, it's a miracle food.

http://www.thekitchn.com/recipe-review- ... roa-119034

[Alan Wolfe]

Thanks, Frank.

[Robin Garr]

Spicy Tom Kha soup with tomatoes, spinach, tofu and cilantro in coconut milk with Thai spices. 

[Mike Filigenzi]

Tonight, it was sloppy joe with a side of whole roasted fava beans. We also had a salad that consisted of orange and lemon zest mixed into almond oil and drizzled over a fanned avocado.

[Cynthia Wenslow]

Just about to assemble vegetarian green chile and cheese tamales for dinner. Will be served with the standard sides of refried beans and spicy rice.

[Robert Reynolds]

Saute of green onions, sugar snaps (both just picked from my garden) and asparagus (from the store). Served with scrambled eggs and a cheese pizza made with the last of the pizza dough.

[Christina Georgina]

A "foraged dinner" for my cousin visiting from Italy : local caviar; bucatini with ramps; steamed asparagus; watercress, arugula and hickory nut salad ; concord grape sorbet. The common thread being all things grown at home or procured from hometown locations. Didn't quite match the fresh porcini and olive oil from the backyard olive tree we had when we visited Italy last year but she had never had ramps, caviar or hickory nuts so we are somewhat even ....?

[Jo Ann Henderson]

Beautiful dinner, Christina!

[Robin Garr]

We went experimental tonight with this offbeat vegetable-based dish, a Louisville-style "Hot Brown" made with panko-breaded spiced tofu cutlets, cheezy mornay, fresh purple plum tomatoes and soy-based "bacon." Tastes like chik'n!

[Robin Garr]

Caramelized fennel and onion risotto. 

[Robert Reynolds]

Caramelized fennel and onion risotto.

I'd eat that! Fennel bulbs, I presume?

[Robin Garr]

Caramelized fennel and onion risotto.

I'd eat that! Fennel bulbs, I presume?

Oh, yeah, fer sher. Fresh fennel bulb and onion, sliced coarsely, brown well with some garlic, s&p and then use in a standard risotto, working the browned fennel mix in a little at a time so some cooks with the rice throughout and some goes in at the end, providing a variety of textures. Little shot o' Pecorino Romano at the end ...

[Robin Garr]

Garden dinner:  Pasta primavera with spinach and peas and onions and garlic, yum!

[Cynthia Wenslow]

Great minds, Robin. Pasta with zucchini, yellow squash, spinach, kale, tomatoes, green onions, garlic. All the vegetables, except the garlic, are from our wonderful CSA, Steele Farms.