I need the recipe for this ciabatta, I'm trying to get mine to look like this.Skillet-baked spaghetti, which I neither cooked in a skillet nor baked in the oven (), along with a quick salad (with tomato vinaigrette), and homemade ciabatta:
View attachment 102585
Yes, the pasta gets broken into thirds, so once I get out of olive oil prison for frying those cherry tomatoes in that, I’m headed for a stint in spaghetti prison for breaking the pasta!
What did you cook or eat today (July 2023)?
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JAS_OH1
Forum GOD!
Mexican mole has both cumin and cinnamon (along with other spices).
Potatoes with mustard seeds, kalonji and black pepper:
Alternative to salad, staying vegetarian tonight:
Those have exactly the right amount of crusting for my tastes.
I think it is more individual palates. A lot of my friends like Indian food. I don't. I don't like Japanese food, either, although I like a lot of Korean food and Chinese food. Many of my friends love sushi.
CD
Here it is:
The written recipe is in the description of the video and does differ a bit in the method.
The trickiest part I had was transferring it to the peel after the bench rest. He sort of rolls it up onto itself and then quickly picks it up and sets it down, resulting in minimal deflation. Mine deflated quite a lot.
Next time, I’m going to do the bench rest on parchment that’s already on the peel and see how that goes.
Mexican food is regional, just like American and European food -- or food in the UK. Most "TexMex" food is similar to Norther Mexican food, close to the US/Mexico border. I haven't experienced the combination of cinnamon and comino (cumin) in Border Mexican or TexMex, that I can recall. But, it may be used more as you move South in Mexico.
CD
kaneohegirlinaz
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I just watched that video the other night and have the written recipe saved.
Yours looks stunning TR!
kaneohegirlinaz
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I made a half batch of Soup ... I know, I know it's hot as heck outside, but my stomach is still a bit dicey.
Pasta e Fagioli.
Having been with a American-Italian husband all these years, can you believe that I've never made this dish!
Having been an American-Italian all these years, I've never made it, either.
CD
kaneohegirlinaz
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blades
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Consider yourself encouraged. Looking forward to your report.
blades
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After my bout with Mexican potatoes, I took the familiar path this evening and cooked up my outstanding World's Best Pizza. I'm not much into photographing when I am cooking but I'll pull some leftovers from the fridge and image them tomorrow.
My pizza is based on Italian bread dough. flour, water, olive oil and fresh yeast and a pinch of salt. I don't let it rise. I roll it out and put it on a sheet pan and then into a cold oven. I set the temp to 450 F, set the timer for 15 minutes and then start the oven. After the par baking I drizzle the partially cooked dough with olive oil and add marinara sauce, basil and garlic powder. Then I arrange pieces of sauteed Italian sausage, then onion, avocado, tomato slices, bell pepper. Then salt and pepper and finally a good covering of mozzarella. The pizza is about 3" thick. By now the oven temp is over 400 and it goes in for its final 15 minutes. World's Best Pizza. We washed it down with Bass Ale.
My pizza is based on Italian bread dough. flour, water, olive oil and fresh yeast and a pinch of salt. I don't let it rise. I roll it out and put it on a sheet pan and then into a cold oven. I set the temp to 450 F, set the timer for 15 minutes and then start the oven. After the par baking I drizzle the partially cooked dough with olive oil and add marinara sauce, basil and garlic powder. Then I arrange pieces of sauteed Italian sausage, then onion, avocado, tomato slices, bell pepper. Then salt and pepper and finally a good covering of mozzarella. The pizza is about 3" thick. By now the oven temp is over 400 and it goes in for its final 15 minutes. World's Best Pizza. We washed it down with Bass Ale.
JAS_OH1
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My husband learned how to make that and wedding soup from his Italian American grandmother. It's really good.
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