Kitchen lust

[gfrancie]

I made pizza last night. I told Mr. Jenner that we may start having pizza once a week while I work hard to perfect making pizza dough. Making pizza dough is easy enough but to make great pizza dough and to cook it just so? That takes some serious practice. I am also trying variations on the basic recipe. Different flours, different measurements. By the time I am satisfied I will make Italians envious. Or something.
I made one pizza with mushrooms, prosciutto and chevre. The other one had some homemade pesto, large crushed cloves of garlic, gruyere and a light crumbling of chevre. Mr. Jenner found he preferred that one as the tomato base on the other pizza was a touch too spicy for him.
I was happier with how this week's crust turned out. It still isn't perfect but we are getting there.

I also made Ross cookies yesterday. Mmmmm ross cookies. I am coming closer to what I want to make with the ice cream. It may involve cardamom and walnuts. It might need something else. Sometimes I just open up my cupboards and stare really really really hard at what is on the shelves. I then hope something stands out.

For dinner tonight I am making Indian food. I have chicken marinating in yogurt, garlic and some spices I mixed together. I will cook that up with a sauce, make some naan and some curried fried potatoes. Mr. Jenner isn't a keen fan of Indian food but he likes what I make. He likes spice, he just isn't a fan of heat. Understandable.

I think Senor Onion read my livejournal. He has been waking up at a much more reasonable hour. Thank you Pudding. Your Mother appreciates it.

Comments

[cogshiftingman.livejournal.com]

Are you using semolina flour in the dough?

[gfrancie.livejournal.com]

Sometimes. There are so many different opinions on that in different parts of Italy.

[cogshiftingman.livejournal.com]

I've tried many recipes over the years, and so will be interested to hear what you come up with. I didn't find semolina was necessary. I always use honey instead of sugar. I used to think that the secret was a very hot oven indeed, but now I'm not so sure.

[gfrancie.livejournal.com]

I am trying it with semolina and regular flour this week so I will take notes. I should start asking people what they think the ideal conditions should be.