Franci

My kids would touch anything orange: no cantaloupe, no pumpkins and no sweet potato 😁 oh wait, they eat orange peppers! 🤣

I really didn’t feel like cooking yesterday night. This my 10 minutes to put together meal...Grilled chicken breast for me and my son, breaded breast for the girl, boiled some broccoli, at the same time of the chicken I put some mini peppers on the grill. Salad was already washed and my husband decided to diet 😙

Of course! I microwaved half a bag of frozen corn and let cool down. Then sliced finely 2-3 scallions, and cut some roasted piquillo peppers, about 3, added 2 large eggs, 60g of Greek yogurt, 2 tablespoons grated parmigiano, a microplaned clove of garlic, some Turkish Pul biber or other chili flakes or paprika, some salt and to finish some panko to keep it together. Next time, I will blitz like 1/3 of everything so it will hold better, or increase to 3 eggs and proportionally increase the parmigiano and panko. Better to chill in the fridge for some time. I think a good way to see if it will hold is to make quenelles and let it rest for a little in the fridge and see how they hold, if after the rest they hold well the shape they are good to fry. At least this is what I am planning to do the next time, because the taste was really good and they asked me to make them again. This time they were a little fragile. @Shain, I love very much your dinner...big fan of dry favas and could eat zucchini (or eggplants) every day! But in all honestly I like all the dinners! Today I made a small pan of pasta with zucchini and chickpeas. Then we had some short ribs on the cast iron grill and a salad. And since I made a big batch of chickpeas, I made some vegetables sliders, just to store in the freezer/fridge. I keep them for myself, nobody else seems to like them, I really adore them and make a variety of with lentils/mung beans, milled, lupini beans and they are very handy for breakfast or to add to a salad for lunch.

Long time passed after this. I am an expert calorie tracker now. Or better macro tracker...because I simply do flexible dieting. But I just want to share what is the best of the best Apps, because it feels like you have a nutritionist available. It’s not cheap but OMG, so worthy. Just how easy is to use weights, easy to store recipes and convert them in grams. You can use it to increase muscle, maintain, lose weight or reverse diet. Brilliant! You can set your food preferences balanced, low fat, keto, whichever, you can follow their suggestion or manually change them. I really suggest watching some of their videos on YouTube or FB to get an idea. I am totally sold, forget MFP. Carbon Coach

I am thinking of getting the yellow Polselli here. I do mainly teglia alla romana 24hrs because I can reach 550F with my Wolf oven. For now I am happy with it, it’s the best solution for what I have available. I think I should specify that Italian pizza makers that use Polselli are already between the enthusiasts that mix and match flour according the time of fermentation. There are so many Pizza App online that is amazing 😁. Ok on this, I should have been more specific. There is a big difference between general population and the pizza fanatics. I am not really into it, but still I joined the group of Confraternita della pizza and the majority of the people there have the F1 oven. Very rarely people in the house make a verace. Usually the general people make a deep dish style of pizza for the house with lower temperatures.

I feel as food tastes one on my child is definitely more Chinese than the other. My son loves tofu and my daughter really dislike it, my son runs far away from cheese and my daughter lives on Comté 🤣 classic. So tonight tofu and panzerotti 😁

Love the topping @shain! were you happy with the flavor and texture? Did you do by hand or stand mixer? Because from the pictures, especially the stretched dough on parchment, it looks to me you could have given a couple folds do develop more the gluten. It’s just an extra step but I’ve seen myself has made a huge difference in the final product.

Love the weather in Florida! And not this year, but otherwise I am of the lucky one that can go back to Italy for 2 months in the summer 😁😁😁 Talking flours, @scott123, do you like Polselli, that is another of the most loved flours by the Italian home pizza makers, and it’s easy enough to buy here.

I could self invite myself every day at @Duvelhouse 😁 everything look great! Little experiment tonight with some corn fritters. I need to modify something next time but my husband and son LOVED them. A little were deep fried and some were cooked as cakes in the blue steel. I shared a piece of salmon with my daughter, some giant beans that were served as salad with a very nice under oil tuna.

Very cool @Duvel! Today I made duck leg confit for my husband. My daughter and I had some meatballs, very tasty and tender. My son doesn’t like polpette and he wanted what he calls steak haché...better known as burger patty. Strange as certain names stay with you. In my house, growing up, we call them Bismarck even without the egg...everybody coming to our house would ask what are you people talking about 🤣🤣🤣 anyway, side of carrots and broccoli stalks and green beans. I also had brown rice with a good spoonful of spicy kimchi paste.

when making the pizza bianca with the recipe above I have an excess dough of 120-130g, I keep it in the fridge until lunch the day after. One hour before baking it I take the dough out, create some tension in the ball again and let it proof at room temperature for one hour before shaping. I cook it on the stove in the debuyer blue steel crepier covered, then When the bottom is done, I transfer under the broiler fora few minutes. This time I used underneath my le creuset grill because I can detach the handles.

Thank you @scott123 , very helpful! We just started looking for houses, as soon as I see progress on that front, I will buy it.

I think we are going to move to a house with a backyard before the end of the summer, which for me, living in Florida is not going to be a problem. This is already on the shopping list! I know @&roid with the smaller oven people were saying there was not much room to cook bigger items. Do you think with the bigger versions breads or pala style pizza is no issue?

I wouldn’t know which dinner to pick, too many good choices! I jump rope and rope flow (2 different kind of ropes) every night, right before dinner...so jumping is taking the priority over making dinner 😁I do check if I have something cooking in the rest time😗 I finally can say that I am getting the pizza in teglia, the foldings were the missing piece I guess and getting better at stretching the dough in the pan. Pizza bianca is our bread substitute these days. Made a salad, frittata, some zucchini and a small piece of steak.

I need to do survey in this Chinese/Italian house if it is acceptable 🤣 I’ve done my share of fusion in this 20 year of marriage 😁

Eating on the balcony again. A little bit boring cooking these days. Relying a lot on the freezer, basically my fish options have been: cod and Sockeye salmon from Costco, the occasional octopus and Pink Key West shrimps from Wild Fork that has become our place to source protein. So, tonight I fried some cod, sting beans, some edamame, bruschetta and a piece of salmon for me. Dreaming of some good fish again soon! Ah, and with the guillotine on the table my son was cutting a slab of biltong. Everyone is seriously addicted to the Stryve biltong slab, you can only buy from the website.

Recently the weather has not been the greatest. Either too windy at night or rainy, fist time in a couple weeks we are eating outside. So nice. For me a nice salad with the lightly smoked sardines under oil from Trader Joe’s, I am down to the last 3 cans and 2 slices of my pizza that I defrosted. Husband had salad and leftover steak. I made also some braised chicken with steamed potatoes for the kids. I know, everybody eating something different 😆

Loooved this salad, made with truroots sprouted mung beans but according to one of my favorite recipes from Ripailles, the lentils salad. Don’t have savora or walnut oil (in next shopping trip) but I use a honey pecan mustard and some extra walnuts in the salad. Lovely

Fried rice with the brown rice the kids didn’t want for dinner. The bacon in the fried rice I think improves everything 🤣

I don’t think I ever got a caffè freddo...my sister loves it, I will have to ask her. On my part cold coffee is bad and milk in coffee is equally bad 🤣 I don’t drink cappuccino and milk in coffee is a crime 😁. But I know I might be considered weird by many.

Un macchiato is perfectly acceptable at any time, the quantity of milk is minuscule, a latte e caffè no. Is my mind, as Italian, not really because milk plays a role in digestion. A cappuccino is a meal in itself. My question when seeing someone drinking a cappuccino after a meal is: are you not full already? Do you need more food on top of what you just had? I am a caffè sipper 😙. I also associate corretto mainly with a old people drink 😁 it was my grandparents used to start their day, caffè with grappa. But maybe it’s jut me.

Char siu pork for dinner with green beans and some grilled peppers. My husband got as a gift a 15 lbs bag of Californian brown rice and he keeps pushing it to the children. Rice was left untouched, also tonight, I think he is giving up finally 😁 I made a baked savory millet from a friend’s recipe, she uses ricotta but I needed to finish some cottage cheese, so I used that. Did not really paired with the rest of the dinner but it thing it would be ok with a couple fried eggs on top. The rest of the house would not even considering eating bird food as they call it 🤣

I know it’s great my oven get to 550F. Still dreaming of a pizza oven where I can regulate top and bottom separately 😁

I love fry polenta, fried in butter of course. Your polenta is on the soft side, compared to mine, it might be trickier to fry. You could make gnocchi di polenta. In my mom’s hometown they are known for coarser polenta and a little thicker, once cold is easily sliceable and absolutes no problem to fry or grill. Sharing if anybody cares: in risotto al salto I don’t use any eggs or breadcrumbs, just risotto and I still manage to turn the rice. In the pan I use a ring to make the cakes and press down a bit the risotto, then, I’ll remove the ring to form the next cake. My trick, besides time to form the crust, is to put the ring back on the cake and I have a super flexible spatula, present of a Japanese friend (very cute, with a frog shape) that is really good at the task. Flip, remove the ring and slowly form the crust on the other side. Thank you @Kim Shook, you are always so kind! I’ve seen some many good meals tonight! Tonight I’ve grilled some Key West pink shrimps, fried cod for the kids, fried zucchini, cauliflower and a little bit of bruschetta with the bread of the other day.

@weinoo, so here it is the recipe Pizza in teglia alla romana. 440g all purpose flour, use any you have available, don’t use something too rich in protein, unless you plan to keep the dough multiple days in the fridge. 329 g water cold 12 g salt 8 g extra virgin olive oil 3 g instant yeast (I use SAF) Add all the flour and the water in the mixer. Start the mixer, using the flat beater, and mix on low until all flour is wet. No dry flour at the bottom. Take the bowl, cover with plastic wrap and refrigerate half an hour to 1 ½ hours. Start again the mixer on low and let it go for 2 minutes. Add the yeast and increase the speed of one more level and let it go for other 2 minutes. Increase the speed one more time and let it go other 2 minutes. Add the salt, and increase the speed and let it go again other 2 minutes, adding slowly the oil at the end. I am attaching a photo of how the dough looked when done. Transfer to the counter, let it sit for a couple minutes and “close” the dough by hand. I do some slap and folds and make a round boule. The technique in Italian to create tension in a round dough is called pirlatura, in Spanish is called bolear el pan, in English, I don’t know (is there a name for it?). Put in a lightly oil container, let it sit 30 minutes to one hour (depending on how hot it is) and then transfer to the fridge. You can take it out the same day 3-4 hours before baking or the day after, still taking it out 3-4 hours before baking. When it’s out I portion it and give 2 sets of folds. For this quantity I use 650g of the teglia (I use a perforated half sheet pan) and I have a little dough left (120-130g) that I keep for a mini pizza the day after. For the folds, I use the technique of this guy: start watching at 16:47. I do 2 sets of these folds about 15 minutes apart before putting in a container with the cover oiled, just as he does. Let it rise at room temperature. After about 2 1/2 hours, I start preheating the oven 550F with stone function in my oven. At about 3 hours or depending on the rising, I spread in the tray, I use this technique. Note: the size of the container she uses to rise the dough is important. And also the flour she uses in the tray is durum (some people mix also durum and rice flour), I found that I bought Bob’s red Mill 100% stone Ground whole wheat organic flour (it was the only flour left at the moment and I don’t like it for baking except in very small quantity but perfect for dusting! Doesn’t burn much). I spray oil on the pizza in the pan (I have a chocolate gun) and bake at the very bottom of the oven 8 minutes total at 550F when is “bianca”, no tomato, no other stuff, just oil. I turn the tray at 4 minutes. Never open before because it’s when you get all the bubbles.