Friday, January 25, 2008
Below is my left over starter I will put back in the crock in my fridge and feed again so I will have starter when I want to make bread again. I feel Amish......kind of like when everyone was getting ready for Y2K and they thought every ATM machine was going to implode....and they bought generators and cases of campbells soup and lots of toilet paper. I am self -sustaining.....bring it on UFO's....I can hide in my basement and live off of bread on the BGE while the world around me evaporates......until of course, I run out of charcoal......i don't have a basement either but makes for good effect.
So today I tried to make sourdough bread bowls for my potatos soup. They turned out pretty good. This was my first attempt at making sourdough bread, let alone making it on the Big Green Egg (BGE).
Thursday, January 24, 2008
Fagiolata Italian Bean Soup Mix
This stuff is SUPERB!!!
Now before I go any further with just yet one more of My Favorite Things (sorry Oprah I have'm too), I have to dedicate this post to my cousin Molly (you will see why as the story progresses). Anyway, I love these beans (no I don't want to marry them). heheheh remember when you were a kid and you said you loved something and then your friend would pipe up and say "If you love them why dont' you marry them". ADD again. I used to buy these beans at Williams Sonoma. They came in a jar for $8.50. I know you can buy dried beans anywhere but this particular mix is ONLY Italian Dried Beans. The ingredient list of the beans is also in Italian so it was hard to search on the internet to see if anyone else carried them. About a year ago I went in to get a jar and they were all out. The girl behind the counter stated they didn't have them anymore......WHAT???? I started to get a bit dizzy, my head was spinning, palms were clammy........how was I going to make my Italian Sausage and Bean Soup???? A pleasant surprise happened in November when I trekked up to the WS outlet in Memphis and saw they had the beans in the store. I bought 3 jars but I am now down to my last jar. The outlet is 2 1/2 hours away and it is not a pleasant drive. The regular WS store no longer carries these. I am going to go on a dried bean search on the internet when I get a free moment to see if I can at least buy them individually. Anyway....back to the Molly dedication. Molly had come with her hubby and son to visit us from MN when we were in NE. I made my famous Italian Sausage and Bean Soup. One of the really large beans in this mix is called an Extra-Large Violet Bean.....it looks like a huge purplish butter bean. Molly proceeded to say that she really liked them and that a lady at her church told her they were called "Tongues of ~FIRE~". Well being the recovering guilt-ridden scaredy cat Catholic I am in my mind I am thinking "oooooh Tongues of ~FIRE~" that is kind of scary in a religious kind of way.......should I be worried.....kind of like if I am not good I am going to get 10 lashes from the Tongues of ~FIRE~.......should I eat them?? Should I put them in a shrine like the (Jesus Cinnamon Bun or the Mother of Mary Tortilla.....see previous posts). Should I invite Benny Hinn for supper or perhaps the other guy that you call for your FREE Miracle Spring Water or your FREE Green Miracle Cloth (don't ask it is the south). So now everytime I eat this soup I think of Molly and get a little twinge of spiritual frightness while I am eating my Tongues of ~FIRE~. I don't know Tongues of ~FIRE~ just sounds religious to me.........I am catholic though so keep that in mind or am I????
Wednesday, January 23, 2008
Monday, January 21, 2008
Sunday, January 20, 2008
Here is a pic of the Chicken, Roasted Garlic and Rosemary Potato Pizza with lemon wine butter sauce. That is a mouthful.......I love it when the edges are nice and black and crispy. I could eat pizza every night off of the BGE.
Below: Here is a pic of the Apple Pie Pizza! It turned out soooo good, but still felt as though something was missing. I ordered some sweet dough extract off of King Arthur Flour last night and that should fit the bill. If I add that to my dough next time it should give it a sweet vanilla buttery flavor that you taste in all of your bakery pastries.