@TheCookie it was, thanks so much! All credit to Bon Appetit for the recipe.
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Bookmarking! I 
stuffing.
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Rabbit pasties. Nice!
For a second year running: Chocolate bourbon pecan tart (recipe from David Lebovitz). Because for me it’s always about dessert.
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Thanks to you and all the medical workers working hard during these tough times.
Lunch today. I crisped up some turkey skin for a bacon like component of the sandwich. Toasted up the bun in some butter and turkey fat from crisping up the skin. Heated up some white meat in the fat, red onion, tomato with some mayo and dijon mustard to pull it all together.
Thanks to @robert for posting this bun recipe I used for the sandwich. The buns been a big hit in our household. I’ve gotten requests to make it more frequently.
That looks amazing! I’m going to have to try that since we have plenty of mashed potatoes and turkey bits. What’s the basic technique? Mix everything together, coat in crumbs then fry or bake up?
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Uhhh yumm!
Mashed Potato Balls - Yes, roll in flour then egg then panko. I pan-fried but can be baked too. The sauce underneath is leftover gravy w/a skosh of cream (hey, it’s the holidays!). Tips: use cold mashed potatoes and flour your hands so balls don’t stick. I used a big melon baller. They were so good!
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turkey carcass stock, onion, celery, carrots, Scarlet Queen turnips, Tibetan barley, black beans, turnip greens
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We recently got an Ooni pizza oven. Since it was just the two of us, we tried our hand at making pizza. Neither of us had made pizza or even bread before. The first couple were complete disasters (burnt, fell out of oven). Here’s the third one.
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YAY!! Looks great!!
It takes a few pizzas for you to get a feel of any new device. It’s why it always helps to make lots of Pizza Dough. It ages well in the fridge over a few days and can be frozen even. You can also make it easily in a bread machine.
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Thanks, we’re learning. I was dreading the kneading process but it’s not that bad. We have a stand mixer so I’ll try that. The toughest part is launching the pizza in the oven without it sticking to the tray and ending up with half the toppings off the pizza or not burning it. Oven cooks at 900 F and takes a little over a minute.
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I am guessing you are using semolina/corn meal to help ‘launch it’. We always give it a little shake after placing it on the peel to make sure there is some movement. Then you will get a feel on how much force you need to set it on the stone, so you don’t over or under shoot.
20% sale ends tomorrow or Wednesday. I’ve been eyeing a Ooni for so long. I might actually pull the trigger.
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I ordered one for BF for Christmas. Unfortunately it’s backordered until March. So all he’ll get under the tree on Christmas morning is a pizza paddle . . .
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If you have a KitchenAid, I hightly recommend the new model dough hook.
I am pretty sure we have it… but can you link?
There are several models for different mixer models.
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Thank you!! We have that hook and it is what we use for our weekly sandwich bread.
Do it! During the shutdown, we’ve been ordering a lot of pizzas. I was all set to buy a smoker as an alternative to smoking on my gas grill when we started looking at pizza ovens for some reason. Since we eat pizza more often than I would smoking meats, it made sense to buy the Ooni. We love it and makes for a great talking point if you have people over. We already have people wanting to come over for a pizza party. The only thing is it takes few months to arrive since the demand is so high. I had to buy an extra stuff like a propane tank, pizza trays, peels, launcher, and loads of flour. Now I’m on the hunt for a good table to put it on.
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