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4 hours ago, mgaretz said:

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That's one pretty challah.

 

The best thing about it being braided is that one can tear of chunks of bread. In my extended family, we don't even place a bread knife on the table when serving challah :P

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~ Shai N.

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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. 

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10 hours ago, heidih said:

 

Ok that is dinner though I do not have your lovely pasta shape at hand. The shrooms were waving at me "now!"

Barilla makes it. A great sauce holder.

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Anchovy pizza...

 

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Normally I strive for a thin crust 90 second pizza.  I misjudged the weight of dough and this was a delicious three minute pie.

 

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Possibly last of the basil from my dining room.

 

 

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And ice cream, because I can.

 

 

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9 hours ago, shain said:

 

That's one pretty challah.

 

The best thing about it being braided is that one can tear of chunks of bread. In my extended family, we don't even place a bread knife on the table when serving challah :P

 

Ohhh. You should try the wicked Shallah upgraded recipe which I did not have for sometime now.

 

Simply it is Shallah (brioche) in the French Toast style as enjoyed in times gone by at my parents house.

 

The dip is not the usual one but it is with a more liquidy version of Crème Pâtissière (Pastry Cream) but not Custard, the difference being dropping out the corn starch from the Custard. The Brioche is double pan fried, first at high heat for crunch and after resting shallow fry at low heat.

 

Dress up with left over creme pat and berries. Rum compulsory.......but not for the kiddos.

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18 hours ago, mgaretz said:

Made a traditional challah.  I think it came out much better than the no-knead version.  The traditional had better texture - more chewy.  

 

Had some dental work done so my mouth was a bit sore, so made  some chicken and veggie soup despite it being 90 degrees.  Served with a piece of the challah, no butter required!

 

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Beautiful looking bread...

But was it 90℉ in your kitchen...

 

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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11 hours ago, gfweb said:

Barilla makes it. A great sauce holder.

'Thank you. - I will look. The dry pasta aisle has become a shelf space/sales game so . i have not witnessed an actual fight between the youngish sales people but I would not be surprised. 

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Made baked shrimp with steamed broccoli over rice noodles with lo mein sauce for John for dinner last night.  Unfortunately he still is not up to all that and had eggs at about 5 pm and the last of the smooch at 9 pm.

I made golden pineapple rice with sushi rice and added the broccoli stems and some lo mein sauce.  

Tonight I am going to saute yellow and green squash with onion then use the leftover tomorrow to make a casserole for lunch.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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I wanted to try and make Roman style pizza al taglia for a while, and @Franci's beautiful pizzas pushed me to give it a go.

 

A stripe of onion (not really caramelized), Parmesan, thyme, sesame, some mozzarella, pepper added once served.

A stripe with minced garlic, olive oil, fresh oregano, pecorino Romano and mozzarella.

Tomato sauce, mozzarella, Kalamata olives, basil.

Grilled vegetables (tomato, onion, zucchini), garlic, thyme, pecorino Romano, olive oil, a little mozzarella.

Tomato sauce, mozzarella, smoked paprika, arugula.

One extra tomato slice for the freezer.

 

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Made a high hydration dough, rather than bake it in a pan, I let it flow on a parchment paper and gave it a rough square shape. Baked on a well heated slab of steel. For this first bake I placed half of the tomato sauce for the tomato pie, and for the sauce less pies, I placed the onion and grilled vegetables. The garlic slice got a few crushed ice cubes thrown on top. I then sliced them, brushed the bottom with oil, placed the rest of the sauce, cheeses and other ingredients. Then a second bake until crisp and hot.

 

Process pics:

 

 

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~ Shai N.

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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. 

Edited by Franci (log)
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1 hour ago, Franci said:

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. 

 

 

I was very happy with the dough, it's 80% hydration, no added oil. Did it in a stand mixer, 5 minutes of kneeding, then 15 minutes rest, repeated 3 times. I gave it two nights in the fridge. Did a few stretch and folds before dividing and letting it rest. I think the gluten was well devolped, it took a bit of effort to stretch it this wide, with it requiring some relaxation in between stretches. The rise of the sauced one was very good, those baked with topping were expectedly thinner.

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~ Shai N.

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Family dinner, enjoying the last warm day on the terrace before thunderstorms are coming tonight. Comfort food - much appreciated by the whole family and especially by my father: 
 

Cherry Old Fashioned

 

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Ossobuco in bianco with mashes sweet potatoes ...

 

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Gremolata butter

 

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Yesterdays flatbread, toasted, for the bone marrow ...

 

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Our village’s beer to complete the dinner ...

 

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Good times 🤗

 

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Great meals, everyone.  I'm so glad , that even during this time,  there are diverse ingredients available for everyone....or even if something we want isn't available, we seem to be adapting and using what we do have.  

 

Venison cheeseburgers.  I reduced my fry count.  I should have put more on the plate for the sake of the picture 🤣

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Down to the end of the asparagus from the garden.  Sigh.  I will miss it more than usual this year.

 

Hot wings, tomato salad to go with

 

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Venison meatloaf last night.  Ronnie had a meatloaf sandwich for lunch....good stuff.

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1 hour ago, Shelby said:

Down to the end of the asparagus from the garden.  Sigh.  I will miss it more than usual this year.

 

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Venison meatloaf last night.  Ronnie had a meatloaf sandwich for lunch....good stuff.

 

 

We love you but we also want to throttle you! Asparagus from the garden!  One day when you least expect this odd bunch of people will show uo ;) 

Edited by heidih (log)
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Grilled cowboy ribeyes.  The steaks are from RR Ranch, retrieved from the deep freezer.  I marinated them in Mario Batali's Babbo recipe for big ribeyes.  My sister grilled them while I did the other dishes.

 

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Sliced to share between my husband, niece and nephew (with some leftovers).  Truffled mashed potatoes and roasted green beans

 

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My sister and I do not eat red meat.  We had roasted chicken sausages with roasted grapes and the same sides.  Time for another movie.  Some things about quarantine are not so bad.  We have watched a movie every night this week and it is a luxury to us (we usually do not watch TV at all, and movies once a week at most)

 

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