Thanksgiving came, and despite the fact that we were doing Thanksgiving pizza instead of the traditional feast, we still needed cranberry sauce!Continue reading
Pie of the Week #10, 11, and 12
I really miss the large family thanksgiving meals we used to have. Seriously – we rented a school so we could fit everyone in! In just a few short years, it shrunk enough to fit in the second floor community room at Grandma’s retirement/assisted living place. Then, suddenly, completely gone.
The last few years, though, have replaced it with a more intimate gathering. Just my wife and me, going to my Mom’s to make something fun. Occasionally we’ll add in a friend without other plans – this year we had a friend and her child join us. We’ve done a whole turkey and all the fixings, chicken and noodles (a tradition borrowed from my Dad’s side/great aunt), Detroit style pizza, and more. This year, I brought over the Roccbox, and we did Thanksgiving pizzas.Continue reading
A couple of folks at the farmers’ market mentioned they were enjoying following my pizza journey, but noticed I had not posted a Pie of the Week on my blog yet. Never fear: I’m still making farm to flame pizzas every week! Our internet was down for over two weeks, so I’m pre-dating this post back to when it should have been made. Rural internet: it’s slow and unreliable, but at least it’s expensive!
But, Pie of the Week #7 was another one inspired by my love of the Indian buffet… In particular, I love the various dals. For those who have yet to fall in love with Indian food, dal refers to both an ingredient and a dish. There are many of both. Dal the ingredient is a lentil or split pea, or a similar small bean. Dal the dish is a richly spiced stew made from dal the ingredient, cooked until it begins to break down. They have wonderfully rich flavors, that blend well with all of the runny sauces from the other dishes you pile on your buffet plate. And, the best way to eat them is by using naan, an Indian flatbread, as an edible shovel. What is pizza, but an already-filled flatbread shovel? So, dal pizza it is!
Xenia, my wife, is a huge mushroom fan. I wish I was, but I’m not. That said, I’m a huge fan of very local, very seasonal eating. And it doesn’t get more local and seasonal than freshly foraged foods. Which this time of year includes winter oyster mushrooms.Continue reading
Our community is facing a crisis of culinary literacy. What can we do about it?Continue reading
After five weeks of making, on average, four different pizzas a week (though usually only one to highlight), I must admit to feeling a little over-cheesed. Cheese is great, of course! But I wanted to mix things up a bit. And, while pizza marinara might have been the obvious choice, I decided to be different: Pizza Tika Masala!Continue reading