Tomato, Pancetta, Spinach and Feta Pizza

So Spinach just didn't feel right. After running out of tomatoes over the course of the week, I decided it would be best to just wait for Saturday and buy some tomatoes and at Jennie Smith's recommendation,I went with what I think she called pace tomatoes. But their long, thin and generally good for salsa because of their low moisture content and mid-level acidity.

Tomatoes from Butcher CrickThese turned out perfectly, because they did soggy the pizza crust, but still had a nice taste. So I cooked up the Pancetta, and it rendered off this beautiful fragrant liquid fat and I though, I do need a little bit of sauce on the pizza, so that could be part of it. So I then diced up the Feta. So I lined the tomatoes up, sprinkled the feta, and spaced out the pancetta. I drizzled over the rendered fat and a little olive oil and to just ad a little bit more savoriness, a few sprinkles of parmesan cheese. I then baked it at 500°F for 14 minutes to get a nice crisp crust.

Tomato, Feta and Pancetta PizzaSo here we are, crispy yet doughy crust, with a wonderful taste, bright tomatoes, savory cheeses. You could taste everything separately and they all worked together very well. I am down right happy with how this turned out. I think adding the rendered fat really added to the taste and maybe it might even be better to brush it so that you have a consistent layer across the entire pizza. But you could look in the fat and see these tiny little bits of the pancetta, and to spread that across the pizza may actually make it better over all. Maybe try to shred the Feta, though I know that it's not really a shredding cheese. Very good, a combination that I would recommend to anyone.

Crooked Gap Farm Bratwurst Burgers

Without the casings and the poor packaging, these actually turned out very well, all the taste, none of the drawbacks. I intended to buy some more, but ran out of money.

Coyote Run Farm Grass Fed Beef burgers

Delicious as always

Italian Sausage, onion and tomato sandwiches

These turned out very nicely. It was a simple combination and filled the craving that I had for Graziano sausage.

Italian sausage, onion and tomato sandwichesAdd a little mustard, and some greens, put on a ciabatta segment, delicious.

Chicken Thighs with Roasted Chipolini Onions

So it was warm (one of the final, I hope) 90°+ days and the thought of boiling then roasting onions, didn't seem very attractive. So I just took some of the red onions, sauted them, added some of the very nice balsamic vinegar and then served them with the roasted chicken theighs and a mixture of peas and corn. Pretty good for calling and audible a bit before.

Ricotta Frittata

This did not slide out of the pan very well, but I really didn't expect it to. I should have reduced it by a 25-33% to get it to the point where it would fit in my 10" non-stick. The taste was pretty good, and the recipie calls for a spicy tomato sauce (though had no links to it), and when I splashed a little frank's hot sauce on there it dramatically improved the taste. I also added some tomatoes to the top of this.

Ricotta Frittata