I’ve got a backlog of pictures that I wanted to share but couldn’t come up with a good way to tie these disparate items together, so I’m just going to lump them into one post, and let you sort them out.
Since I gave up buying bread at the grocery store, I have to restock whenever I run out of bread in my freezer. And, of course, pizzas are on the roster of regular meals at home or for work lunches.
Instead of making my usual two pizzas, I used half of the dough to make a foguasse, a sort of pull apart French bread. The shaping (leaf-like) is designed for easy tearing and sharing. Or you can just eat it all yourself dipped into a small bowl of herb, sea salt and freshly ground pepper infused extra virgin olive oil. I rolled it out a bit too thinly so by the time I slashed and opened up the dough, it got too thin in some areas. They got crispy rather than remaining puffy and being a sponge for the oil. But I dealt with the hardship.
I turned a small sweet potato, into a loaf of regular sandwich bread (700 gm of dough) and four small (60 gm, pre-bake weight) buns. Two of the buns were used for mini hamburger patties.
The hamburger patties for the buns were leftover from making loco moco. Loco moco is a Hawaiian dish consisting of a bed of hot steamed rice (long or short grain works) topped with a hamburger patty and beef/brown gravy. It is often topped with a fried egg, runny yolk preferred, and served with a side of pasta salad. Two slices of fried Spam may be served along side. I’ve made the classic burger loco moco and one featuring Spam served with eel sauce instead of the beef gravy in the past and it’s a delicious and easy meal to put together.
Loco Moco with hot sauce … runny yolk adds flavour to the rice along with the beef gravy
Flour Tortillas … a version with all purpose flour and masa harina
Chicken fajita with home made flour tortillas and Mexican rice
Top and bottom of tortilla
I wanted something sweet and had a bit of nostalgia for my mom’s favourite ice cream flavour. This was a boozier version than she ever tasted.
Rum and Raisin No Churn Ice Cream
Rum and Raisin No Churn Ice Cream – makes ~2 cups
1/3 cup raisins
2-3 tbsp dark rum
3/4 cups whipping cream
1/2 cup sweetened condensed milk
1 tbsp vanilla extract
Soak raisins in rum for one hour or overnight. Drain off the excess rum and add the raisins to the condensed milk and vanilla in a large bowl. Whip the heavy cream in second large bowl. Fold the whipped cream into the condensed milk/raisin mixture. Pour into freezer container and freeze for at least 6 hrs or overnight.