Can’t remember the last time I had anchovy on pizza. It was really good!
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Pizzeria sei does it!
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it’s probably been 15 years since I last had anchovies on a North American-style pizza. We used to order them on some pizzas both here in Canada and in California. I rarely see anchovies offered as a topping at regular pizzerias in Canada these days.
The Neapolitan pizzerias in Toronto and Montreal still offer some anchovy pizza.
That’s a sdifferent kind of pizza than a Deluxe pizza with pepperoni, mushrooms, peppers and optional anchovies. Our family was split down the middle in terms of being pro or anti anchovy on pizza.
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Skillet Gnocchi with Mortadella - simple mix of pan-fried gnocchi with diced mortadella, red onions and sour cream. Topped with some chives
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I don’t know if you have the brand fishwife up where you are but using a high-quality anchovy really was fantastic. Highly recommended.
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I haven’t seen it, but I’ll look around. Thanks!
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Pasta Salad with Kassler and Eggs - fusilli with pan-seared kassler, hard boiled eggs, carrots, romaine lettuce and chives. Salad dressing made with yogurt, mayonnaise, lemon zest and juice and a pinch of sugar
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roast leg of lamb, roasted sweet potatoes , roasted squash
bread pudding with brioche and sour cherries
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Chicken Meatballs, Potatoes, and Lemon from “Comfort” by Ottolenghi - the chicken meatballs are made with ground chicken, mint, scallions, cilantro, garlic, egg, grated potatoes, panko breadcrumbs and cumin. Pan-seared and than braised with potatoes, celery, onions, garlic, turmeric, cumin, cinnamon and sugar in chicken broth. Finished with some cilantro and served with yoghurt sauce (yoghurt, mint and cilantro) and some olive oil
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Pork Curry with Turmeric Rice and Pear-Pepper-Chutney from essen & trinken magazine - chunks of pork shoulder are braised with curry paste mixture (coriander, black pepper, cumin, fennel, shallots, garlic, ginger and lime zest), tomato paste and star anise in chicken broth. Towards the end sweet potatoes, corn cob and green beans are added. Finished with some Thai basil. Served with turmeric rice (basmati rice, coconut oil, turmeric, parsley) and a red bell pepper and pear chutney (roasted bell peppers, pear, ginger, sugar and apple cider vinegar cooked together)
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Chili a la Franey from “Chili Madness” book - made with a mixture of ground pork and beef, onions, green bell peppers, celery, garlic, red kidney beans, serrano chili, crushed tomatoes, oregano, cumin, ancho chili powder, bay leaves and beef broth. Topped with some sour cream and cheese
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Variation on Bolognese from a German cooking magazine - made with ground beef, shredded vegetables (red bell peppers, zucchini, onions, garlic), bacon, diced tomatoes, tomato paste, red wine, oregano, bay leaves, sugar and vegetable broth. Served over spaghetti and with some pecorino.
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I made a Sauerbraten with English cut beef ribs, braised in the oven for 7 hours.
This is the marinade I used. I would use this marinade again. I used a bottle of Masi red wine I was given at Xmas, the end of some red wine vinegar and some balsamic.
I didn’t feel like going out to buy gingersnaps, so I also baked my gingersnaps, which turned out pretty good. I substituted maple syrup for molasses in the King Arthur recipe.
My maple ginger snaps. They’re blonder due to the colour of the amber maple syrup I used in place of molasses.
The cookies turn out crunchier, when made with shortening, according to the recipe.
I will try a butter gingersnap next time, since I prefer the taste of cookies made with butter.
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Last night, I made spaetzle (imported dry spaetzle) with button mushrooms, sauteed sweet onions and local Ontario brick cheese
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How do you feel about the SRF pork? I’ve had some and am curious what others think
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Nice. Is it boneless?