Wednesday, October 29, 2008
Saturday, October 25, 2008
Sunday, October 19, 2008
It'll last me 2 full weeks!
Here's what I put into it...
6 quarts of water
3 cut up carrots
Leafy ends of celery stalk
Handful of parsley (from my garden)
Handful of Rosemary (garden)
Handful of Lemon Thyme (garden)
onion chives (garden)
5 huge garlic cloves cut into two halves
20 whole peppercorns
4 dried tomatoes
4 bay leaves
1 cut up onion
cut up green peppers (garden)
Bring to boil, then simmer for 2 hours until the veggies have given all they can.
If you want to make your own stock, and live close by, come to my herb garden and pick till your hearts content.
Otherwise, instead of buying them from the store, use dried herbs the last 10 minutes of cooking the stock.
Strain well, discard the veggies, cool the stock and refrigerate until you need some!
I have never made stock before. I love it! It tastes awesome, not salty or oily like the store bought brands, and it made a ton!
I'll be making rice, soup, lots of other things with it!
Try it! It makes the house smell divine!
Friday, October 17, 2008
Ready to bake, and afterward, drizzled with powdered sugar icing.My favorite "sauce" Olive oil and Garlic. Johnny is very proud of the Pizza Parade! With toppings on, waiting for their date with a 500 degree oven and a super hot stone.
The green and red one was done just like that. With Sundried Tomato Paste I made by rehydrating sundried tomatoes in water, and whizzing them in my mini food processor with a drizzle of olive oil.
Everyone made their own pizza last night. I just got all the dough ready.
This pizza was the dessert pizza. Same dough, spread with light cream cheese and powdered sugar mixture, and topped with apple pie filling, then baked. Johnny did this all by himself. Looks good huh?
Now it just needs toppings.
Thursday, October 16, 2008
Wednesday, October 08, 2008
Monday, October 06, 2008
I sliced the apple really thinly, and layered cheese and apple in a thin piece of rolled out Boule Dough, (enhanced with whole wheat flour and Flax Seed Meal)
Sound gross? No way, this is pretty popular in France. I had something like it when I was in Paris, many years ago.
I sliced up a little piece for each of us to try. It tasted okay. Next time, a sharper cheese, like a sharp Provolone, or a Chevre (goat) cheese or Feta will be better.
My men all still asked for more, so it wasn't THAT bad.
I guess I should have posted this on my Bread Blog.
We included celery sticks, carrot sticks and cucumber slices as a side dish.
Every plate was empty when it was all said and done.