A day in the life of dohhead

Chicago deep dish pizza....

Yesterday was my GF's 48th, and for the occasion she indicated that savory , not sweet, was what the doctor ordered... She indicated that the thicker variety of pizza pie, was her preference. Sensing that the usual Friday nite thin crust, just wouldn't cut it, I set out to fashion her a "big'un".  I had made "Timbale", on several occasions. Timbale, are a sort of cake/pie hybrid made of savory ingredients: Pasta, dough, sausage, red sauce, veggies uasually molded in a springform pan, and then baked....The result is a delectable imbroglio of cheesy saucy tomatoey unctiousness...The Chicago pizza pie has similar characteristics...For last nites occasion I used a WW crust, peppers, sauteed Vidalia onions, San Marzano plum tomatoes (drained), crispy pancetta, bocconcini, mozzarelle, havarti and some milk fed fried seasoned ground veal...The crust was parbaked 12 mins @350, cooled, then filled in layers: Cheese first, then sauteed veal, followed by the plum tomatoes, and finally the sauteed peppers andd onions. Each layer should also get a liberal dusting of Romano or Parmigiano to kick up the flavor...35 mins @350, a rest for 15 mins out of the oven, andd ooey-gooey goodness....

Flaky, feathery cinnamon rolls...With dough scraps.

|Today , with a little time on my hands, I decided to use up some dough remnants, and fashion some healthier cinnamon buns... I wanted a featherier, more tender product, like Danish , but without all of that extra sugar. Xylitol, mixed into the dough, imparts the sweetness that I'm looking for, without the carbs. The dough scraps were bits and pieces of old pie dough, some old croissant scraps, and some spelt laminated dough that I had made a few months ago. In lieu of milk, I also substituted coconut milk, for a little more flavor...3 book folds, and the result was a fragrant combination of buttery, soft, melty and gooey cinnamoney goodness...The rolls were proofed in the resident wine cellar, as it allowed a methodical slow rise, augmenting the already mouth-wateringly good viennoiserie....

 

A little January foodlove..

January. The coldest, bleakest month of the year...In this part of the world. Christmas credit card bills, post Christmas weight loss challenges, snow up to the rooftop, and short dark days with darker, more  frigid nights....Made bearable only becaused there's a warm body sleeping next to you sharing in the charm of this jewel of the calendar year....I fight this month, tooth and nail...I refuse to let SAADS, or mere nonchalance get the better of me.... I fight it by getting my butt in the kitchen!  Even when the work day, spent in someone else's kitchen is done, I still get back in tthe kitchen to ward off the blues...Here is a glimpse into how I spent  January.....It helped make it fly by....Try it.

Rustic Foccace....With red sauce..

 

Corned beef hash with bell peppers and onions...

 

Home baked whole wheat and quinoa fendu... Before
 

....And after.

OH YEAH.

The JANUARY  barbie was fired up for the marinated jerk pork tenderloin, and non-local cob corn.

 

The beginning of crepes suzette...

Breaded pan fried cod, and jalapeno salsa with a quinoa/barley risotto.

Local sausage, in a multigrain wrap with sweet onion greek yogurt farce...

My monthly coup de grace....Dearest and nearest to my ticker...A little handmixed, hand shaped, and heartfelt whole wheat levain miches....Crusty, fragrant and just what the doctor ordered, baby....

When just having a burger cuts it?

It isn't often that I post about something other than food.  This will be one of those times. I use this blog to pass on my love and passion for food, baking and all things ingestible...After a very trying week past, with some enormous ups and downs....I found myself in the city of my birth, with just my tortured soul to share with the very best friend that I have in the world...Someone who, despite my hardheaded, stupid, selfish ways, still found it in her heart to break bread with me.  Words cannot adequately convey how this felt. Even the simple burger, with Havarti, purple onion and in-house bistro sauce paired with a fresh house caesar, tasted  like food of the gods, in the company of this raven-haired beauty!

I have lost myself on many occasions, in my life. Somehow I always have had this angel find me, and bring me back to my senses......The burger, that was to be the focal point of this post, became an afternoon snack for my beagle and his insatiable appetite..

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You're never to old .....To make bread...

A very old friend mesaged me just before Christmas...."Anthony, I just bought myself a used stand mixer, and I   would like to make some good country style bread.....Do you have a recipe I could use?"   "I've been googling all over the place, and I need help".  Now, making bread is like Meth for an addict, and when an OLD friend asks for my help.....Well that's just like giving a beagle free run at the holiday leftovers!!  I fetched him a tried and true recipe from one of my favorite people in the world: Professor Peter Reinhart, from Johnson and Wales academy in Charlotte, N.C.  A short while ago, this gorgeous photo appeared in my FB feed...

Awesome job, Jack....May you have many more "Bonne fournees"...

Some Christmas eats...

Christmas day.....Copious amounts of food, gravies, sauces, stuffings and desserts....It just doesn't seem to end. Throw wine and liqueur into the mix, and the recovery period can't come soon enough! Here are some pics of some Christmas goodies in an English, white bread homestead... 

 

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 Some tourtiere, balsamic sprouts and pan seared basil pomodori...

A little brunch fare: Homemade spelt and rye levain, marinated veggies, pate and  cheese...What else do you need??? 

A nicely browned, 24 hour brined free range bird with all the trimmings:  Root veg casserole, 2 kinds of stuffing, double baked taters, pan gravy, baby peas and a sensible, lo cal dessert: Croque Noel. 

Food , family and fondness.....I know these aren't the only things that make Christmas what it is....But they seem to work in this household.  Hope your's was equally memorable.

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