Cooking

Made a spinach, ham, onion, tomato pizza recently. It got me thinking.

Do yall typically sautée onions if you're putting it on pizza? Just curious what others prefer. I don't really have a preference. I like both.

Also I've been meaning to try it but does brushing the crust with olive oil or some kind of fat affect the presentation/flavor enough to be worth it?

(Asking about cooking in a typical household oven, not sure if it would be different with an actual high heat pizza oven)

I'm attempting it today

I used this recipe: marthafuckinstewart

Basically only used it as an ingredient list. I did not go to the trouble of melting half the butter with the lemon zest.

I like to instead rub the lemon zest in with the cane sugar when I make these. I do this process with any dessert with citrus zest, idk I just feel like the flavor is bright with this process. I do it first and let it rest 10-15 mins.

Then just cream the lemon sugar with the room temp butter as normal and follow the rest of the recipe. I dont know her oven, but I know mine, and baked them at 350 for 12 mins. Recipe says makes 30 cookies, but I don't play that and made 24.

Delicate little cookies that were very quick to pull off, enjoyed them on a late spring night plated with tea :)

Greek salad without lettuce.

We like our salads without lettuce, except Caesar. A little chicken on the side.

Cost per person, $13. Literally as much as the steak from the other day. This is why society is doomed.

I eat oatmeal almost every morning and I'm looking for options to change things up a bit. My go to is usually old fashioned oats with diced apples, raisins, and cinnamon. Sometimes I'll add some candied ginger.

I was thinking of making savory oats, but I love my sweet oats in the morning so I haven't gotten around to it yet.

Meant to recreate this pizza from Blue Prince! Has truffle sauce, fontina cheese, portabella baby mushrooms, pepperoni (couldn't find non-pork salami) and two fresh basil!

Not wood-fired though, my stove is but electric. And there was that one side that stuck to the peel.

It was delicious though! I will absolutely make this again.

What's up chefs,

So one of my coworker's kids has been in ROUGH shape the last couple months - couldn't keep anything down. After a ton of labs and testing they FINALLY figured out she has CSID, and they've got her diet narrowed down to foods she can actually stomach.

But, there's sucrose and maltose in like everything, so she's going to be super limited on what she can eat for the rest of her life.

So... I want to send her mom home from work with the best fucking dessert she's ever had, and as many recipes as I can get a hold of, especially comfort food kinds of dishes.

If you've got any that sound like a good match, please share!

Thanks all!

Currently got gelatinous leftover in the fridge from this recipe:

https://www.justonecookbook.com/pressure-cooker-pork-belly-kakuni/#wprm-recipe-container-57781

I'm wondering if anyone has any ideas on what to use the leftover fat with since it is flavoured by the other ingredients

Wife isn't feeling good. This is sometimes the result of anemia. She takes iron supplements but occasionally you just need steak.

Cost per person: $13