I’m all for delicate, froo froo, this and that pizza. But, now and then you have to pull out the stops and build a heavy duty pie. Sausage pizza with Smoked Mozzarella and Caramelized Onions. In the words of a French version of Emeril Lagasse, Le BAM!
Category Archives: Cooking At Home
Cured Meyer Lemons
We are lucky to have Meyer lemons here in Austin. In fact, the majority of Meyers for the country grow here in the Rio Grande Valley. They have a wonderful perfume and a more delicate flavor than a standard lemon. Though they fruit almost year round, they hit their stride in Winter. That is when it’s a good time to preserve them for quick use year round.
Bring Down the Curtain
How was it? Tasty, yet slightly blurry? Good. That is how it’s suppose to be. That was my New Year’s, too. Spilled some Champagne and rocked it with good friends. This is my all time favorite. Hot and Cold Pea and Green Bean Salad. The combination is fresh, bright and purposeful. Hot side: Green beans, peas, pine […]
Throwing Dough
Polka Dot Pizza
Did you have time to give my dough recipe a shot? It’s raining and cold out, good time to have dough rising. Inexpensive way to feed company, also. Who doesn’t like pizza?! Even your crazy, Vegan, niece from Portland will dig it. Toppings on the above: fried sage, seeded cherry tomatoes, shaved garlic, Parmesan and Mozzarella. Give it a shot.
Christmas 2009 Feast
Simple is sometimes hard. OK, it’s usually hard. Christmas dinner this year was a command performance. Everyone has their favorites and they all made the list. Nothing was too difficult to make, but timing is everything.
Pasta Special: Paparadelli with Shitaki Mushrooms
Dinner last night: Fresh Paparadelli Pasta with a Shitaki Mushroom Cream Sauce. Perfect on these blistering cold 65 degree Winter nights.