With my, uh, recent acquisition of additional free time I've decided to push my cooking efforts further and blog my excursions. Thusly I present to you
Plate of the Art
Day 1 brought the wonders of bruschetta on focaccia.
Day 2 is polenta with mushroom ragout.
Who knows what the future will bring, but whatever it'll be, it'll be Plate of the Art!
Plate of the Art
Day 1 brought the wonders of bruschetta on focaccia.
Day 2 is polenta with mushroom ragout.
Who knows what the future will bring, but whatever it'll be, it'll be Plate of the Art!
Recently Spotted:
Té_Rojo (9m)
Did you at least add some balsamic vinegar to that bruscetta?
I too have taken up cooking this year, and am pleased with the results. I am enjoying recipe books a fair bit.
I'll be honnest: I love good food, as I love wearing cotton. I enjoy it, but I don't feel the need to know how it works. Not that I sometimes don't wish I were a good cook with a fine grasp on the more refined stuff, but I count myself lucky if I can succesfully reproduce the same 20 or so dishes known to me on a daily basis.
Somebody didn't RTFA I used a balsamic reduction. It's a good hobby because afterwards, you have delicious food!
Yoda, learn and then teach me how to make an outstanding pizza dough. That's all I ever ask from the universe.
That link is kinda tiny and hidden, isn't it. Alas!
I've been making pizza every week most of the year, so part one is already done. My recipe and instructions are the first blog post. The keys are basically use good flour, and add some gluten flour if you're not using 00 pizza flour. I'm not sure what to recommend in Mexico for all-purpose flours, but I use Five Roses unbleached all purpose. The gluten is what makes the dough stretchy and strong so adding just a little bit of it works wonders on the quality of the dough.
Unmentioned in the post is actually cooking the dough, it's important to preheat the oven fully to as high as your oven will allow. With a pizza stone, you want to give it 30 minutes to and hour to make sure the stone properly heats.
I don't see anything deep fried and/or covered with bacon...
http://plateoftheart.wordpress.com/2014/11/13/pizza-living/