Individual pizzas. A mix of high-gluten flour and duram flour to make a thin, crisp crust. Out of fresh mozzarella, so we are using Fontina.
My wife is going to make one with mushrooms, red onions, peppers, and pepperoni.
Mine is going to be just pepperoni and red onions.
Yum, yum, yum.
Or try this: melt some butter in a pan and then add bread crumbs (seasoned ones if you want) and saute until the get slightly tan. Remove from the pan to a plate. Melt some more butter in the pan and add some finely sliced mushrooms and onion. Salt and pepper them, and saute on low until the mushrooms are tender and the onions are translucent. Add some chopped garlic and fresh thyme and cook for a minute or two until the garlic is fragrant. Remove from pan.
Salt and pepper your fish slices then evenly divide the mushroom/onion mixture over them, then the bread crumbs. Dot the bread crumbs with a little butter and put a slice of orange on top. Put those into a foil pouch and reheat until heated. Open the foil packs and broil the fish until the bread crumbs start to crisp up and darken.
And yes, you can have fish with mushrooms. It's done all the time in Italy. And by people with left over King mackerel.
This was the answer, by the way. I've never piled the bread crumbs on top of the meal. That was good, because it seemed to carry along the flavor of the other garnishes. With a chopped salad with almonds, sunflower seeds and sesame ginger dressing and a bit of hearty bread on the side, it was a good meal.
Humourous note - I didn't have an orange. So I took a half-dollar sized piece of the hearty bread, poured some orange juice into it and put that on the chicken. I didn't want to overwhelm the mix with the juice so I went pretty light with it. Too light I think but nonetheless it was a good dish.
We made Zuuri G'schneztles last night. It's a specialty from Zurich that is normally made with veal, but we had a pork tenderloin so we used that. The pork is cut into thin strips and quickly sauteed to brown them. Then you sauteed mushroom slices and onions until tender, then add heavy cream and some broth and simmer until thickened. Then you toss the meat back in to warm it up.
Served over spaetzli and a green salad on the side. Perfect dinner for this dreary, cold weather we've been having.
Regular turnips= veggie of the devil (right up there with caraway seeds, by the way). Nasty, stinky, sulfurous, poor excuse for a vegetable.
Westport turnip= manna of the gods. It's variety that was developed about 10 miles from here in Westport, MA, that has a mild, delicate crucifer flavor. Especially good mashed like potatoes with butter and cream. So, so good. Too bad for the rest of you that you can't buy these outside of a 15 mile radius of the farm that grows them. And nobody else in the world has the seed.
Rutabagas= the red-headed step child of turnips and Westport turnips. Not the biggest fan, but.....well, I am told they are good for me to eat.
When I went shopping last, there was no chicken available so I'd picked up some sirloins. Having just bought mushrooms (for reasons I can't recall), I had all the ingredients for Sirloin Marsala. I didn't have time to make a side dish, but I had a garden salad with "goddess" dressing (whatever the hell that is). I paired up a better zinfandel than Lasagna night last week. That, and a three hour video call with my eldest daughter, who lives several states west of here, made for a delightful evening.
We don't feel like cooking tonight, because my wife's company had a teleconference call today and sent everyone a $25 DoorDash credit to get lunch (as an aside: only my second taste of Chipotle. And a second negative impression of Chipotle).
So we are having dessert for dinner! A scoop of vanilla ice cream with a splash of Sambuca over it with a big blob of Dalgona coffee on top of it.
Don't know what Dalgona coffee is? Google it! It's amazing!
It's freeze dried coffee crystals whipped with hot water and sugar and it turns into a marshmallow-y mousse. Crazy good.
We don't feel like cooking tonight, because my wife's company had a teleconference call today and sent everyone a $25 DoorDash credit to get lunch (as an aside: only my second taste of Chipotle. And a second negative impression of Chipotle).
So we are having dessert for dinner! A scoop of vanilla ice cream with a splash of Sambuca over it with a big blob of Dalgona coffee on top of it.
Don't know what Dalgona coffee is? Google it! It's amazing!
It's freeze dried coffee crystals whipped with hot water and sugar and it turns into a marshmallow-y mousse. Crazy good.
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