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very rotisserie la lune of ya
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Laat-minute plating idea had me missing MTL for sure!
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Detroit-Style Pepperoni Deluxe from Peter Reinhart’s “Perfect Pan Pizza” - white flour dough (bread flour, instant yeast, salt, water, olive oil) refrigerated for 18 hours. Then put into the pans with his “panning and dimpling” method over an hour, added first half of cheese to dough and second raise for four hours. Pizza is topped with crushed tomato sauce (flavored with oregano, basil,garlic and red wine vinegar), pepperoni slices, more cheddar cheese, pickled pepperoncini and a last layer of pepperoni slices. After baking, finished with a little bit of his secret sauce (pureed red bell pepper, pickled pepperoncini (and some of the brine), garlic, red wine vinegar and olive oil)
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Fire!
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Damn looks delish!
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I made my first Sunday Gravy or Sunday Sauce a few months ago, using a recipe posted by a restaurant in Somerville, Massachusetts called Mortadella Head.
Today’s Tuesday Sauce was made with beef meatballs I made last night, a veal chop from Saturday, some spicy sausages (more of a German sausage than an Italian one), some pork roast I had in the freezer, some fresh pork ribs, red wine, onions and garlic. I skipped the basil because the veal chops had rosemary and the sausages has quite a few spices. This was braising in the oven at 200⁰F for 5 h, then 3 h at 250⁰F.
I baked some leftover pasta with some of the sauce, and topped with some cheese for a baked pasta. Baked at 350⁰F for around 30 minutes, until the cheese melted.
We liked it, but I will use an Italian style Sausage next time.
Tonight’s salad, with a lime honey chili powder dressing
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Spiced Coconut Chicken Rice based on a Bon Appetit recipe - chicken thighs, shallots, garlic, turmeric and cayenne pepper are first braised in some water before adding washed basmati rice and coconut milk and cooked on low heat. Shredded black kale is added off heat.
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Somewhat off topic, but I wanted to share this YouTube channel with all you home cooks. It’s quickly become my favorite cooking channel on YT. It’s an absolute goldmine of information.
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One of my favorites too!
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Lamb Moussaka, which I winged, using 1 russet potato, 1 lb of ground lamb, half a sweet onion, 1 small can of mini Roma tomatoes, 1 eggplant, some red wine, cinnamon, allspice, cumin, nutmeg, clove, oregano, Aleppo Pepper, black pepper, and 2 cups of béchamel.
salad with dill, avocado and pomegranate
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Kamut with Carrots, Red Peppers and Pomegranate from a CI recipe - carrots and red bell peppers are sautéed before garlic, garam masala and freshly cooked kamut are added and warmed through. Finished with toasted pistachios, pomegranate seeds, cilantro and lemon juice. Served with wiener wuerstchen
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Tonight, we had beet borscht, cottage cheese pierogis (just cottage cheese, no potato), and leftovers.
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Yum!
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Love borsht . I remember visiting my Lithuanian grandmother when I was 12 in Connecticut. She spoke no English. Yes , I remember that bowl of borshst to this day . I start with a homemade meat stock .Might have to make a batch this winter. It is my most favorite soup .
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I love it, too.
I make borscht around once a month, and I order it every couple weeks.
Some borscht recipe links I have collected:
A borscht thread I started on Hungry Onion.
A couple recipe links and a couple winged borschts from my old blog.
A Lithuanian borscht I have not tried yet. 
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Linguine with shrimp and scallops based on this Tyler Florence recipe . I added some fresh tomatoes,.mushrooms, and saffron. I cut back on the garlic to 2 cloves from 5.
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Korean -North African? Whipped lebneh with Green beans in sesame vinaigrette. Really good combination. Green bean recipe from ‘Jang -The Soul of Korean cooking’ by Mingoo Kang
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