I took a little
hiatus from food blogging but I feel I'm going full swing into it again. Maybe it's because the past
few weeks I've had great success with cooking. Another reason is because I've been working on making a recipe book and I'm looking at food so often it's hard to pass up an opportunity to cook!
We've done at least one dinner a week where we cook together and alternate who picks main dish/side dish. My sister raved about this pizza crust she found and last week was my turn to pick main dish, so I figured I'd give
it a shot. I hadn't tried homemade pizza since the Honey Wheat Veggie Pizza (a few
months back in my blog). This one was a traditional white flour pizza.
The recipe (Really
Simple Homemade Pizza) and tips is on SmittenKitchen.com.
I would repost but it's really a site worth seeing for yourself. That gal has
some really solid recipes. I've tried her Graham Crackers (AGAIN, A TIME I PINED
FOR A PASTA ROLLER), the Watermelon Cocktail, now this.
The sauce was Exquisite
Pizza Sauce from this site. I guess I could have used a new recipe, but hey, when it's not broke don't fix it! Since pizza is hard to side with, he picked toppings: fresh mozarella, red onion,
cremini mushrooms, Italian sausage, and red bell pepper. Mmm. Actually I was thinking that an artichoke or other simple veggie appetizer would be a good intro for pizza, instead of the standard salad.
I revisited crepes,
as well, last week (Pannekaken, I should say). They are still great and easy. My favorite thing about crepes is getting to put whatever you want in and on them. I did spiced warm apples and whipped cream. That is probably now one of my favorite food pictures that I've taken.
A birthday party on Saturday gave me an excuse to whip up some cookies. I haven't known the birthday girl very long (she is my boss) so I didn't want to go too overboard on a present. I made Sablés au Citron, a neat little lemon cookie I found through foodgawker. It means literally Lemon Shortbread. They were really good. The log rolled cookies gave me some trouble before but I think I mastered it with a repurposed aluminum foil tube and some rubber bands. I also made some basic Shortbread's from good ol Betty Crocker, dipped in chocolate (3oz chocolate squares, 1 T shortening melted together) then toasted pecans.
After a long weekend we needed some comfort food...Sunday was all about milling around at home. My man's family has a specialty that I got to taste for the first
time this summer when parents came to visit. It's one of those family tradition recipes and it doesn't come with
a lot of instructions...needless to say I was a bit nervous to try but all in all, I mastered
and Pot Pie
3 - 4 ham hocks, or 1
lb pre-separated ham hock meat
8 C water
2 15-oz cans great
2 C all purpose flour
1/2 C shortening
1 t salt
8 T cold water
1. Place ham hocks in
crock pot, cover with water. Cook until tender (high or medium, depending on
your schedule. I don't think you can overcook ham hocks but you need a certain
amount of liquid).
2. In a medium sized
bowl, mix flour and salt. Cut in shortening to resemble meal as for a pie
crust. Add water gradually, pressing with a fork. After the 6th T use your
hands to work the dough into a smooth ball, adding remaining water. It's not
meant to be pie dough exactly, but uses the same ingredients. You can do this
ahead and let the dough rest in the refrigerator for several hours.
3. Remove ham hocks
from crock pot. Pour remaining liquid in a pot on the stove. Add the beans.
Bring to boil, reduce to high simmer.
4. Divide the dough
in two balls. Roll out as thinly as possible (~1/16"), folding dough over
on itself at least once. Cut in diamonds or rectangles. Drop into pot. Simmer
10 to 15 minutes until dough is cooked through; longer for thicker pie squares.
Beans and pot pie is meant to be served not as a soup, so serve it with a slotted spoon. Ketchup and pepper are popular dressings for it. They usually serve the ham hocks on the side. This is where the ham hock meat would be better than the ham hocks because you can get more meat, but if you're just feeding 2 or 1, a few ham hocks is more than enough. Beans and pot pie is very filling. I feel like I have a stone in my stomach right now.
This is another
recipe that could benefit from the pasta roller. I was confused when he told me
the recipe name and described it, because that isn't what I think of as a
"pot pie." But after eating it I realized it gets the name because
it's pie dough dropped in a pot. It's not very photogenic, unfortunately, but it's different and I'm glad I have it in my repertoire.