Thin-Crust, Whole-Wheat Pizza with thickened tomato sauce and Lamb Sausage (p24 Cook's Illustrated May & June 2013) (Modified)
So, I think the dough needed to rest a bit more, or I needed to take it out of the refrigerator a lot earlier. Since I made this on monday, I didn't take it out until 5:30 or 6, so it just didn't have long enough to warm up before I started stretching it out. Normally I'll take the dough out around mid-day, so it has hours to come up to room temperature before I start to spread it out.
So the edges of the pizza were puffy, crisp edged and chewy in the middle, which is good, but the middle just didn't have enough volume to counteract the weight of the toppings and liquid above.
So the choice here is to bring it out earlier, reduce the liquid (already added tomato paste to make it thicker), and maybe let it age a bit more to develop more gluten.
I'll try 1, then 3 then maybe 2, but you can't make pizza sauce too thick.
Still tasted good, but was just not what I wanted in that middle part, which is very important.
Bacon, Cheese and Jalapeno Tacos
Quick, tasty and easily repeatable. I liked the heat bite of the jalapeños but understand why Shannon skipped them.
Chicken Enchiladas (with general direction)
I say general direction in the sense that I looked at the ingredients and added my own twists. I used the layering method (simplifies the process, no rolling involved). I used chicken, salt, pepper, black and pinto beans, cumin, Jalapeno Powder, Chipotle Powder, and onion. It turned out well, and when you don't have to brown the meat (rotisserie chicken), or roll them, it decreases the time to do it. Good stuffs.
Linguine with Hot Chile, Caramelized Onions, and Gremolata
Delayed until next week, we went to Zombie Burger instead.
Lamb Bratwurst (Hedgeapple Farm)
These were quite lamby, but we love lamb. Perhaps it was a bit much? I dunno, I'm undecided at this time. Luckily, I have another package to go through. Maybe change what we put on it, to match better with lamb? I'll think on this.
Fried Egg Pitas with Arugula
I picked up some tapenade from The Cheese Shop, and this made the recipe really easy. The only change I made was to shred a bit of Prairie Breeze over everything. Turned out quite well. Well enough and easy enough after my first lawn mow of the season (should've done it a week before), I called lazy for making dinner, and still made this for dinner (for the second time that week). The arugula was from Grade A Gardens.
