my new fav pizza

matt and dad chilling on top of gt's clough commons post sunrise donuts. my rents came and visited two weekends ago. it was a lovely visit.

matt and dad chilling on top of gt’s clough commons–post sunrise donuts. my rents came and visited two weekends ago. it was a lovely visit.

last night i made the best pizza i have ever had the honor of making. i have been trying to do a little bit more meal planning (for hmmm…heathy and cheap cooking) and list making for less grocery runs/efficiency.

i shall call my new masterpiece: the leek and soppressata deep dish pizza.

first i made this “no knead pan pizza dough.” however, i threw my ingredients into a bread maker (dough cycle) since i had not thought to make the dough that morning or the night before. but oh, it is a nice and easily spreadable dough.

while the bread maker was whirring away, i sautéd:

1 leek (sliced)

1 c. fresh spinach (or a good handful)

1/2 pound baby bella mushrooms (sliced)

hardy spoonful of minced garlic

salt to taste

the dekalb farmer’s market did not have pepperoni, so i bought 4 oz. of hot soppressata and thinly sliced it. once the dough was done, i spread it into an oiled 11 inch cast iron skillet and up onto the sides of the pan. then i covered the bottom with first:

  1. 1 1/2 cups of mozzarella (needs to amply cover bottom)

2. the sauted veggies

3.  the thinly sliced hot soppressata

4. marinara sauce

–don’t over heap the sauce so it becomes too close to the edges of the dough/sides of the pan. the filling expands in the oven 🙂

bake for 20 or so minutes at 450 degrees till the crust is golden brown. let sit for 5 minutes and enjoy! it also makes for excellent leftovers (it might have tasted better the next day).

–the only thing that needs work was that the veggies’ wetness caused the pizza to be little leaky–but it didn’t affect the taste!

shepherd’s pie revisited

i have been pondering shepherd’s pie lately, and finally started looking at recipes online. i had made this dish some time ago for my family, but the cinnamon with the meat was a definite turnoff in our non-british household. after looking at several recipes, i realized that cinnamon is not vogue in today’s pies .  i ended up combining these two recipes 1 and 2:

1 diced onion

2 lbs. of lean ground lamb (i used ham that i minced since i have a lot in my freezer)

3-4 large diced carrots

1 cup peas (i used half corn)

salt and ground black pepper to taste

2 teaspoons minced fresh rosemary (i dashed some italian seasoning in too)

1 teaspoon paprika

1/8 teaspoon ground cinnamon (add more if you prefer)

1 tablespoon butter

2 tablespoon tomato paste

3 cloves garlic, minced

1 glass red wine (or a little less unless you have time to cook it off)

1 cup chicken stock

2 tablespoons of worcestershire sauce

2 1/2 lbs. yukon potatoes (other recipes called for cream cheese or irish cheese for potatoes)

1 egg

parmesan cheese (optional)

pre-heat oven to 400°F. sauté carrots in the olive oil until starting to get tender. add in the onions and sauté for a minute or two then add the meat. season with black pepper and spices. cook until browned then drain fat. add the butter and peas. sprinkle with flour and stir through. add tomato paste, wine and worcestershire sauce. reduce slightly then add the chicken stock. allow to reduce down until you have a thick meaty gravy. season to your taste. remove from heat. grease an oven proof dish with butter and add the sauce (i just put the potatoes over my sauce/veggies that i had cooked in a dutch oven). spoon mashed potatoes over top. brush with egg (i added egg to potato mixture) and sprinkle with parmesan cheese if using. bake for about 20 minutes or until the potato is nice and browned on top.

forgot to make my sister’s irish soda bread to go with this 😦

preparing the potatoes

preparing the potatoes

sporting grandma aprons from christmas

sporting grandma aprons from christmas

creepy denture ice-cubes from the denture ice-cube tray that was opened at the redeemer christmas party

creepy denture ice-cube from the denture ice-cube tray that was opened at the redeemer christmas party

sautéing carrots

sautéing carrots

the gravy thickening

the gravy thickening

the end product :) with the gravy seeping over the edges!

the end product 🙂 with the gravy seeping over the edges!

 

butter, iberian pigs and sangria

friday night we went on a double date with our nebraskan-turned-atlantan friends at the iberian pig. the food was once again exceptional, as was the service. our favorite tapas were the pork cheek tacos, braised veal shank ravioli, and the confit chicken among others. we washed it down with their white sangria, which was perfect. and then we headed over to butter and cream, for some incredible ice-cream. there, matt took over the camera and took some surprisingly lovely photos. enjoy.

a woman and her daughter enjoying some ice-cream

a woman and her daughter enjoying some ice-cream

the lueders

the lueders

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my man pre-haircut

my man pre-haircut

trying some ice-cream

trying some ice-cream

gail at the iberian pig

gail at the iberian pig