12" pepperoni, red sauce, mozzarella, feta, mushrooms, green peppers, onions, black olives and shredded parmesan around the rim. Made this ahead of time to reheat on Monday.
Then... This was my first attempt at Calzone. I told the wife that I was going to make Pizza in a Blanket.
Pepperoni, red sauce, ricotta, mozzarella, shredded parmesan, mushrooms, green peppers, onions and black olives.
Today’s sourdough bread! I am glad to be in a good enough rhythm in this new place to be back to baking. This is my third set since moving and first time I actually took a picture.
Every year I make cherry tarts for one of our oldest friends - a friend for 50 years for her birthday.. There are always some small scraps of pie dough left over, and I normally bake them along with the tarts. The scraps usually get a dollop of whatever preserves we have in the fridge to make a bite of pie, but this time I went looking for something else and found a jar of Hershey's hot fudge in the back of the fridge and figured why not? I did heat up the hot fudge a bit to take the chill off, spread some on a piece of the scrap crust and it was great. If you use a store bought crust, it would be even easier. It will stiffen up when it reaches room temp, or it could be refrigerated too, but then it would be pretty stiff.
So now I'm thinkin' that I could blind bake a pie crust, heat the hot fudge a bit to make it easier to spread, and spoon it into the crust. Maybe add some whipped cream too.
I dropped off 2 loaves this morning for my favorite nurses and team in the infusion department, i had not baked in a few months, was hoping everything was still fresh in mind.
Not shown were a couple ciabattas for my wife and I, and my wife's mom.
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
Wife's first attempt at Sourdough bread. Her sister-in-law is quite the baker, and had offered to give her some starter, and then come by and show her how to make it.
The good news is, since my mother was a better than average cook and a great baker, we already had most of the supplies to make this happen.
On Saturday, they took over the kitchen and viola! produced what I would call, a very good first attempt. Tasty, and will be using for a sandwich or two this week!
We're working on the crust, attempting to make it a little more golden next time.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Have you all seen some of the social media posts discussing a bread starter that traveled the Oregon Trail, traced back to 1847? Who knows about the legitimacy of the posts, but thought it was pretty cool if it is real. You can get it for free from some of the posts I’ve seen.
3 friends and I get together once a month and it's my turn. We usually have one person pick the restaurant and pay for everyone. With the person paying also picking the restaurant, they can't complain that the restaurant picked was too expensive, and having one person pay makes it much easier than trying to divide the bill.
Anyway, they have been asking me to cook instead of picking a restaurant. I said OK. I'm gonna make smoked cheesesteak sammys with fries and another YTBD side.
83% hydration and 7g of yeast? Yeah, that should be ready to go in a jiffy.
Somewhere in the kneading or proofing, I'm doing something wrong and can't ever get a decent crumb or oven spring. I always usually end up with a very dense, flat, tough loaf.
Another blueberry pie for this afternoon. Going to fire up the stick burner and I have one slab of beef ribs and two baby back to get ready for dinner tonight. Also nine short ribs.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I apologize in advance if this link below is hiding behind a paywall. The NYT featured this recipe for Apple Cider Donuts and I thought I'd give it a try this weekend.
I deviated a bit from the recipe by using my milled whole wheat flour (sifted out the bran). I also cut the sugar in half, and I reduced the apple cider to half its original volume via stove top. Then I further reduced it to make a glaze to go on top with coconut sugar and cinnamon.
Last Thursday I didn't even know I needed a silicone donut mold for baking. Now I have donuts!
This is the recipe for the doughnuts I bake for our annual cider pressing event. They are wonderful. I freeze apple cider from each year’s pressing just to make some for the next. For the event I bake 5-6 dozen. Looks delicious. Well done sir.
Another way around those pay firewalls (of which I just did to print this recipe) is to click on the Reading mode tab on your task bar. Mine is located right next to the favorites star. So I guess I will have to order a silicone baking pan because these look great and all my old friends at the church will love them for coffee.
I did heat up the hot fudge a bit to take the chill off, spread some on a piece of the scrap crust and it was great. If you use a store bought crust, it would be even easier. It will stiffen up when it reaches room temp, or it could be refrigerated too, but then it would be pretty stiff.
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