Today, I am running short on time, but I did manage to make the TwD recipe for dinner tonight, Pizza with Onion Confit.
The dough was easy to make. I made the sponge at 1 pm and added the discard from my stiff sourdough starter. Then, I got the onion confit cooking.
After an hour and a half, it was nicely bubbly.
At 3pm, I mixed the final dough. Around 4pm, I turned on the oven with my baking stone inside and started getting the remainder of the topping ingredients together.
The dough was ready to be shaped at 4:30. I made just half of the recipe of onion because I didn’t want to overwhelm the boys with it. Then, I added salami, artichokes, roasted red peppers, olives, and crumbled feta.
15 minutes after I slid the first one in the oven, we were ready to eat. It was delicious. I think my topping mix leaned heavily to the salty side of things and, as long as I am being really honest, I found the crust to be a tad tough. However, it was really nicely crunchy and stiff on the bottom. I liked the confit. It was a nice alternative to tomato sauce, which has been banned from my diet. Overall, I am not sure I could say this was the best pizza I have ever had or made, but it was a good dinner, so you’ll hear no complaints from me. You can find the recipe here. The recipe made two very nicely sized pizzas, so I will be having it again for lunch tomorrow. Cold, because I will be out of the house. I wonder how it will taste then?
For all of you who have been waiting patiently to see how the apple whole wheat bread turned out, we finally sliced it up for breakfast this morning. It looked liked this.
Holey. Yup. This often happens with swirly bread. I have read several ways to mitigate this, but I am not sure any of them would have worked here anyway.
Despite the gaping hole, it toasted nicely and was simply delish with salted butter and honey. It was definitely a worthwhile experiment and one that I will keep in mind for my next bread baking project, which, of course, will also involve apples because everything I am making these days has apples in it.
Everything except for this week’s ffwd recipe, Chicken Basquaise. Don’t ask me how to say it. Even though I took two years of college French, I am not certain how to pronounce this.
Anyway, because of my tomato intolerance and because I wanted to streamline this recipe a bit, I changed it a little. The first thing I did was to use roasted peppers, which Dorie does give as an option, except the husband roasted them a few days earlier when we were grilling other things and I kept them in the fridge until I needed them. I browned the chicken first, then cooked the onions and one poblano pepper that hadn’t gotten pre-roasted.
After the onions and poblano were softened, I added the rest of the peppers and a tablespoon of tomato paste to replace the tomatoes called for in the recipe.
The white wine and herbs went in with the chicken and I sprinkled everything with smoked paprika that I found at Trader Joe’s. I let it simmer until the chicken was done.
It was pretty good. The poblano chile lent a subtle spiciness to the dish, but not too much for the boys. The chicken was nice and moist and the peppers and onions soft and sweet. I thought the pre-roasted peppers were a little on the slimy side, so I am not sure I would do the pre-roasting step again, but it was convenient. Maybe I’ll have to watch to make sure they don’t get too soft in the roasting process. The best thing is that the tablespoon of tomato paste seems not to have bothered me, so maybe I can have a little tomato in my life after all! Yay!