Every pizza is a personal pizza if you believe in yourself
A couple of years ago I found myself working at a little cafe in Victoria. It was a great job, as there were only two of us in the kitchen, and we had plenty of freedom in terms of our hours etc. One of the other great perks of this job was the lunch! Most restaurants etc. have free food as part of the job, but from my experience it’s almost always unhealthy! Pasta, pasta, pasta… pretty much cheap carbs every day. But here we could make our own lunches with salads, sandwiches, and the occasional pizza!
They would make these individual pizzas for lunch each day, with different toppings. And boy, were they good! They would also sell the pizza dough for people to make their own at home.
As the baker, it was my job to make the pizza dough in large batches, and then we would defrost a few each day. These small balls made perfect thin crust personal pizzas – so you can imagine I decided to make them at home! I adjusted the recipe a little bit for myself (I’m not super into whole wheat flour), and then would make a batch and freeze them. Then, all you need to do is pull a couple little pizza dough balls out, and let them prove/defrost for a couple hours. You can even bring them out first thing in the morning, and let them defrost in the fridge. (more…)
When I was originally planning this post, I had intended to do both the squid ink brioche and burger recipes. But see, I’m not convinced that the brioche recipe is a winner yet. I might try doing it again with different ink (I bought one that was more of a paste, and another that was really liquid) and then see if I can make a good enough bun to justify the extra effort of making them. This recipe was a bit difficult to work with, and the resulting burger was a tad crumbly.
For now you can simply enjoy the look of black burger buns, and the recipe for these amazing salmon burgers.
I first had these burgers at a friend’s house, for a potluck BBQ dinner party. The only salmon burgers I had ever had prior to that, were just salmon steaks, not ground salmon. I’ve made these plenty of times now, and never deviate from the original recipe, because it’s just that good!
The sauce really makes it too… something about the combo of basil and lime really works with salmon. It also makes a mean dip for chips/fries! (more…)
One of the best things about Richard is that he not only enjoys cooking, but is quite good at it too! Since I am a baker by trade, he told me that he won’t bother trying to get really good at baking/breads/etc. – that’s my thing. But he does want to have something that he’s better at than me, something that our future kids will request (“dad’s —-“).
To that end, he has decided he will work on being the best at Asian cuisine. Right now, he’s focusing on Indian curries, and bought the cookbook Rick Stein’s India. You should have seen how excited he was when it arrived! It’s a really great cookbook, full of truly authentic dishes. The best part is that it’s not like recipes you find online, where you’re using store bought pastes or spice mixes – this book has you grinding cardamom pods, making your own coconut cream, etc.
So far, we’ve made three recipes from the book, and are excited to try more! (The masala chai tea is quite delicious!) (more…)
I know that I should really be trying all of the recipes that I already have saved on Pinterest, but for some reason I keep adding new ones. I’m pretty sure we all have the same problem, no?
I found this recipe after racking my brain for something new to make for dinner – I had recently bought a box of arborio rice and been itching to finally try my hand at making risotto. Mushrooms are one of my favorite things to eat, and while I don’t enjoy drinking white wine (red all the way!), it does add a wonderful flavor to the dish.
The instructions for the recipe were really easy to follow, and worked out beautifully. I’m pretty sure that if he didn’t want to take some for lunch the next day, Richard would have finished the whole pot!
The only things I changed were the amount of cheese I added (less than it called for, as I didn’t want to use too much expensive cheese!) and more mushrooms. I had bought waaay more than necessary by accident, but figured another cup wouldn’t hurt. (more…)