Archive for December, 2012


Onion and pork pizza

20121209-171354.jpgOnion and pork pizza
1 recipe of bread dough
1 large sweet onion, sliced, FYI these are labeled as “Liberty Sweets ” USA
Sliced strips of pork, bite sized so they will cook quickly.
Parmesan cheese, shredded
Onions are the greater amount, I usually don’t measure the other ingredients. Just go by eye.

Sauté the onions, garlic and shallots with a bit of salt and pepper, in olive oil till throughly wilted add a bit of water if necessary. Towards the end of cooking add the pork strips, till they lose their raw color.
Prepare the dough by pressing into a cast iron skillet, this recipe has an addition of flax meal added to it. Also after pressing and shaping it into the pan gently remove and spread a seed mixture of you preference into the bottom of the skillet. This helps keep the dough from sticking to the pan, usually not a problem with a seasoned cast iron skillet and gives the crust a boost of flavor, depending on what type of seed is used, caraway, poppy, fennel, cumin, psyllium and coriander are just a few. Gently replace the dough and press slightly to embed the seeds into the bottom of the crust.
Let the crust rise, I often like a thick crust, and add the toppings as pictured above. With the oven close to 500 degrees as possible, bake the pizza, set the timer for about 13 minutes. After about 10 minutes if the pizza looks close to done, carefully remove the pizza from the skillet , I use a large flipper, and place the pizza directly on the oven rack. Some of the seeds may fall to the bottom of the oven but no a big concern for the oder they give off.
After several minutes , keep an eye on it as it will crisp up quickly, remove from the oven to a cooling rack, cut and serve with a cold one. The onions were very sweet and flavorful with being over powering.



Tuesday November 27th.
There are countless recipes for paella, generally when I make this I have rice with sufficient vegetables and leftovers. Some times I anticipate a fried rice recipe, but this is similar, instead of the stir frying for fried rice the rice gets cooked with the additional ingredients .

Make a fair amount, usually about 2 cups of rice and about 4 cups of liquid, stock or broth is a must for flavor, good for leftovers and for lunch box.

Saute in olive oil, white onions, shallots, garlic, diced , along with diced carrot and your favorite fresh ground spice blend with additional curry blend.

This is not a dish to hold back on seasonings, at least for me.

Salt and pepper to taste. Cubed raw chicken breast, or any other raw meat that requires full cooking, can be added at this point.

Add 2 cups short grain brown rice (this is what I have in the pantry at this time) with sufficient heat, that is flame, and stir the mixture with additional oil till lightly browned. Having the raw rice slightly toasted contributes to the flavor of the dish.

Heat stock to almost boiling ,about 4 cups. With the rice mixture at high heat , add the hot broth slowly about 2-3 cups. Bring to a boil if not already and wait till a good amount of the stock is absorbed. Slowly add the rest of the stock covering the rice , boil for several minutes and then turn flame to simmer and cover for about 15 minutes.

Have on the ready any other leftover cooked meat etc, lamb diced from the bone of the leftover rack of lamb from Thanksgiving.
Also some thawed frozen fish pieces that requires little cooking time. Mushrooms also and sliced green onions make a good addition.

After the 15 minute cooking time, uncover and check the firmness of the rice. Different types of rice will require more or less time and additional water. Add the lamb, mushrooms, onions,fish.

Cover and continue cooking till rice reaches desired doneness.

Plate (or bowl) it up, traditional served by bringing the pan to the table.
Yum !




remainder of pork loin chop, some was used and sliced thin for a pizza.
White onion, sliced about 1/4 inch thick rings
Garlic, course chopped
Broccoli rapa leaves, similarly to rapini
Washed and scrubbed potatoes,unpeeled

In a cast iron skillet, with your choice of oil(s) brown the pork seasoned with salt and pepper.
Add the broccoli leaves
Sauté In stages and add, potato, onions, garlic and more oil if necessary with a bit of water drizzled in.
Season as preferred, a slight bit of smoked hot pepper flakes for me.

When it is almost done to your preference, drop an egg on the potato mixture.

Cover. And cook till the eggs is done to your preference. Typically cooked white with running yolk.

20121209-122307.jpgPlate up the chop the the potato mixture with the egg. Coffee on the side. Mexican, medium ground , french pressed.
The grated parm (original part of the mis en place) was replaced with giblet gravy that was frozen from a previous meal, a small amount thawed in the microwave and added to the dish.

20121209-122534.jpgThe pork is a good substitute to the ham n’ egger or bacon and egg tradition ,with the additional greens added. Add some fruit alongside, the fruit I have is frozen at this time and defrosting.


Slit top rye dinner rolls

This dough single loaf recipe made with white and rye flour. The mix is about 2 cups white to 1 cup rye flour. Prepare the dough as usual…

20121208-181721.jpgseparate into 16 portions.

20121208-181919.jpgroll into balls and with scissors, snip the tops at 90 degree angle. Proof in a oven with a pilot light.




Crispy quesadilla

Start by flaming some tortillas , right over the burner to crisp them.

Over medium high flame, flip them several times to get them crispy, I bit of char doesn’t bother me.

20121208-174829.jpgstack them in a pie plate, I use two tortillas per side.
Now fill with what you have…

20121208-175119.jpgsautéed vegetables etc, beaten eggs… Your favorite herbs and spices, oh yea, and hot peppers if you got em.

20121208-175418.jpgshredded cheese


20121208-175734.jpgtop with additional tortilla(s)

20121208-175842.jpgbake in an oven till the interior is set.

20121208-180008.jpgslice, and garnish, sour cream would be good and some fresh salsa on the side.


The daily grind

Todays’s cup…









December 2012

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