Tuesday, January 11, 2022
Monday, January 3, 2022
1 white onion slices, cut in quarters and pulled apart to strips
10 button mushrooms sliced
1 whole garlic bulb top cut off
4 ounces of Asiago cheese freshly grated
1 bottle of Newman's Own Alfredo Sauce
Prepare the pizza crust following instructions on package. Set aside crust to rise in warm area out of drafts. "Prebake the crust for 8 minutes" is left off of the package instructions which I think should be included. This keeps the sauce from soaking into the crust and making it soggy.
There is a little bit of preliminary work but well worth it. Preheat oven to 400 F. Take the sliced onion strips and sliced mushrooms and toss in some olive oil. Take one whole garlic bulb and slice top off. Place garlic bulb in foil large enough to cover bulb. Before closing top drizzle olive oil over the top of bulb. On a parchment lined rimmed baking sheet put onion mushroom mixture and garlic bulb sealed in aluminum foil. Place in oven for 20 minutes or so till caramelized and let cool to room temperature.
When prebaked crust comes out of the oven, let it cool a bit. Next spoon the alfredo sauce over the crust keeping 1/2-inch edge free of sauce. Next distribute onion and mushrooms over the top. Remove skin from garlic cloves, they should just slip right out. Chop the garlic cloves up and distribute over the pizza. Last sprinkle the cheese over the top and bake another 16 to 18 minutes in 400 F oven. Photo isn't mine because when the pizza came out of the oven, I forgot about taking a photo. Gary raved over and over again about this pizza, even the next day.
Friday, December 31, 2021
Wednesday, December 29, 2021
Somehow, I bought buttermilk instead of regular milk, so I've been searching for buttermilk recipes. Buttermilk pancakes came to mind and also buttermilk. However, I wanted something quick to make initially. I decided to make a buttermilk pumpkin bread. Almost ten years in gluten free and I am just now getting back into backing occasionally. I'm not sure folks who don't have to limit their diet have any idea what a learning curve there is to change a lifelong cooking habit, particularly for baking. I for one had no inkling. Preheat oven to 350 F.
1/2 stick of room temperature butter creamed, next add
1-1/4 sugar and cream, then add
3 large whole eggs room temperature one at a time and cream, last add
2 tsp pure vanilla and cream till blended
in a separate bowl measure then mix well
1-1/4 cups of gluten free flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground dried ginger
1 tsp allspice
1 tsp nutmeg
1/2 tsp fine sea salt
add dry ingredients to wet ingredients in increments and barely blend,
last add ingredients below in increments and blend till just incorporated.
1 1/4 cups pumpkin puree
3/4 cup of buttermilk
Pour mixture into an oiled and floured loaf pan and bake for 1 1/4 hours till toothpick comes out almost clean. Cover with aluminum foil if top begins to over-brown. Cool on a rack for 20 minutes, loosen sides with a table knife and turn out onto a plate then flip over. Cut half inch slices and serve with a dollop of fresh whipped cream or butter if desired.