Posts Tagged ‘parmesean


Eggplant calzoné

Sliced, salted and drained eggplant , with a simple tomato sauce with oregano and garlic. Add some mozzarella and a sprinkling of parmesean. Wrapped in the tipoOO flour based dough. 

The eggplant  was fried in olive oil, till browned slightly.


Sorry didn’t get any pictures of filling when done, too delicious, they disappeared !!

But wait! Extra dough left over for supper the next night……

Chicken three cheese pizza, 1/2 chicken , 1/2 sauce and cheese. Parm, mozzarella,Romano.


Tipo “00” (addendum 10/31)

Trying out new type of flour for a thin crust pizza, more of a crackery crisp texture. Neutral flavor compared to all purpose flour. Only small amounts of sugar and salt added. About 2 hour rise time total. Minimal toppings. 500 degree Fahrenheit oven pizza slid onto a cast iron griddle.


Cheese and onion with egg  (Omelet Pizza)





Stir it up

A simple stir fry served with gnocci. 

Boil water as you fry some diced bacon. 
A couple of medium potatoes, microwaved, removed from skins, mixed with flour and egg, salt and a bit of oil. Combined in a small food processor so I had 2 batches. Save one for another meal. Added additional flour as needed and gave it a quick knead. Roll out to ropes and cut , nothing fancy here. Roll off a fork if you want the ridges.

Remove the bacon from the pan, leaving bacon fat,  add squid, fry till curly and browned. Remove from pan. 

Add the gnocci to the boiling water.

Add sliced veggies to the pan stir fry and season to your liking . Here you can be creative as to what you have on hand. 

Return the bacon bits and squid to the pan mix all.

Scoop out the gnocci with a slotted spoon to plate , top off with the stir fry veggie mixture.

Garnish as desired , usually grated parmesean , or I was thinking of a sauce , bechamel, cheese etc. 



A bowl of soup

A rainy, cool day, with veggies available, soup eneviatable .


 Carrots, leeks, turnip, cauliflower.

Mushrooms, tat soi, kale

Veggie broth, chicken, soy sauce, salt and pepper , bells seasonings.

Rice noodles

Carrots, leeks, turnips,  cauliflower , chicken, sautéed . Added to simmering stock.

Rice noodles soaked in cold water, drained, added to soup, grated Parmesan garnish. 


Pizza supper

A good pizza makes a meal.

Tomato sauce with ground pork, garlic, goat cheese, Parmesan and pepperoni. 



Risotto with mung beans

Cooking up the usual till I tried this.

Right! sounds like a strange combination but it worked….

Picking items off the shelve from the pantry ,aborio rice and a package of mung beans, ended up with this delicious combination.

Gage the rice/bean ratio to your liking.

However you decide to make your risotto, I sautéed some onion and garlic , fine dice of course, add the rice and continue. Just before adding the simmering stock, in this case chicken , with chicken fat, throw in some dried mung beans, add the stock in increments, stirring, stirring and stirring.

My finish  is on the creamy side, off heat add grated Parmesan and Romano ..

Plate up.


spaghetti carbonara

the basic technique of this recipe can be modified at about any stage by different ingredients.
No pictures of assembly or prep, basically bacon and eggs spaghetti, add other ingredients broccoli, greens etc.
Boil enough water for your pasta, traditionally spaghetti or other type of pasta, this recipe can go in different directions.

Start by frying bacon at least a 1/2 per 1 lb of spaghetti, more or less to taste, mine is semi crispy, again here is room for substitution, pancetta, fat back, sausage, or other source of meat with a high fat content for rendering is good. Reserve all the drippings.

Eggs at least 4, beaten, with a bit of salt and pepper.

A large pan preferable, heavy and large enough for the chosen amount of pasta to be tossed.

Ready ? not so fast , put the pasta in the boiling water, have all other ingredients and additives ready, like grated cheese, most likely a hard cheese of Parmesan or Romano or a combo, 1/2 cup or more.

The bacon, crumbled, the bacon fat reserved.

Cook the pasta al-dente.

Heat the skillet and add the bacon fat , drain the pasta and add to the pan and with high heat toss the pasta so it is well coated with the bacon fat, add butter and /or olive oil for extra points.

Again while tossing, add the beaten eggs and toss thoroughly to avoid big clumps of eggs to form. While this is going on add the grated cheese and toss, toss,toss, adjust heat as necessary.
The crunchyness of the spaghetti is to your liking. You could augment the dish with some, cream, heavy, sour, or what not also.

Remove the pasta from the skillet to a serving plate or usually just leave on the stove, off heat, covered for others.

Modification at this point can be in the form of garnishes, white onion diced, green onion, shallots, dried red pepper flakes, more cheese, etc.

An easy alternative to pasta and sauce, utilize what you have in the fridge for ingredients.

IMG_4523 IMG_4524 IMG_4525 IMG_4526 IMG_4527


onion, celery and sausage pizza

this is a thin crust style pizza, made with regular white flour dough formed into flat breads.IMG_3944

Shred some white onion and a small amount of celery, for this I dragged out the rotary shredder attachment for the kitchen aid mixer

also shred some some hard cheese, Romano or Parmesan.IMG_3952In a small sauce pan saute the onion and celery with a bit of oil, butter and/or both.

Add enough oil so it’s possible to make a roux, enough for the size and number off pizza dough needed.

add in a small amount of flour and stir, cook a few minutes.

add stock, milk , or any other liquid to the pan stir and heat till roux is of desired consistency to spread on pizza.IMG_3954

prep some sausage, remove them from the casing if needed and brown. reserve.IMG_3942

divide the dough and roll out into personal size pizzas (or as size as desired)IMG_3950

lay them out on a sheet pan, spread with the roux/onion/celery mix and top with the shredded cheese and browned sausage.IMG_3957

quick rise yeast gives a bit of a lift despite the short time.

pop into a hot oven the hotter the better. 500 degrees.

bake till crisp as preferred.IMG_3961

these I served with a lager beer, good results with this brew, It poured crystal clear as long as i didn’t agitate the bottle too much as the brew is bottled conditioned with a slight yeast sediment. IMG_3962


Sausage n’ spinach pizza

Just going through a few pictures I taken in the past but not posted.

The typical pizza here , thick crust with parm, under the spinach, topped with sausage pieces. Excellent with a brew. (there may be a few pieces of broccoli in there).




February 2023

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