....is Mr. M Day (c/o Mrs. M)

I was the Sous Chef (I melted a lot of butter) for a friend while she spoiled her husband on his birthday. 

Here's what we made:

Calzonilini? Mini Calzones? Calzonitas? Small Calzones?

 Roll Out!

 Stack the goodies.

 Ravioli method for cutting.

A few of them bust open. Ok, all but 3 bust open.

Delicious.

Homemade Hot Wings

Flour and Chill.

Sauce and Bake. And Sauce again.

Carrot Cake

His one request: Cream Cheese Frosting.

Full of Deliciousness.

....is a Steak Sandwich with Brie Date

Adapted from RealSimple Magazine.

1 Tbsp Olive Oil
1/2 lb Flank Steak, Sliced
Salt & Pepper
1 Loaf Delicious Bread
(Ciabatta or Pugliese)
1 Cup Delicious Greens
(Arugula or Spinach)
8 oz Brie, Sliced
1/4 Small Red Onion, Thinly Sliced

Rub Steak with Olive Oil, Salt & Pepper. Heat griddle or grill to medium-high heat. Cook to desired doneness. 5 Minutes per side for medium rare. Let rest at least 5 minutes before slicing to keep the juices and moisture in.

Cut the bread into 4 pieces and split horizontally. Form sandwiches with the Bread, Greens, Steak, Brie & Onions.

CPB.

Mine.

....is a Prejean's Andouille Gumbo Date Reprise

....and this one we cooked in the same kitchen.

Ingredients.

The man knows how to make a roux.

Letting it stew.

Almost there.

Served and ready to go.
(Recipe found here.)

....is Gingerbread Cobbler

Adapted from Sauce Magazine recipe.

5 Anjou Pears
3 Granny Smith Apples
1¼ Cup Sugar, Divided
¼ Cup Lemon Juice
2¼ Cups Flour, Divided
1 Cup Apple Cider
1 Tbsp Dried Ground Ginger
1 Tbsp Baking Powder
4 Tbsp Cold Cubed Butter
¼ Cup Blackstrap Molasses
1/3 Cup Heavy Cream
Ground Nutmeg
Ground Cinnamon

Preheat the oven to 350 degrees. 

Core and dice the pears and apples into ½-inch cubes.
Sauté the pears and apples with 1 cup of the sugar and the lemon juice over low heat until the sugar dissolves. Dust with ¼ cup flour.
Add the cider and cook for a few more minutes until the mixture becomes syrupy. Set aside. 

Combine the remaining ¼ cup sugar, 2 cups of flour, the ginger and baking powder in a food processor and pulse once or twice to combine.
Add the butter in stages, and pulse until a coarse mixture forms.
Transfer the mixture to a bowl, and add the molasses and cream. Stir just until combined. 

Place the fruit mixture in pan.

Top pan with dough and bake for 25 to 30 minutes or until the tops turn golden brown. Dust with nutmeg and cinnamon. 

Serve warm with fresh whipped cream, in a half cup of cream put in ½ tsp of Vanilla, ¼ tsp of Ginger and Nutmeg each.

....is Family Ravioli

Some recipes are fun to keep secret, but here are the highlights.

A sack of flour split in two piles. Eggs, oil, and water added.

Trained hands work it into the perfect dough.

Lay the dough to rest under bowls so it doesn't dry out.

Get out the 4ft rolling pin!

Roll thin enough to see the grain of the plywood thru the dough.

Next little balls of filling are spaced evenly apart, and flip the dough.

Cut with an Italian wineglass, boil, sauce & serve.

....is Breakfast Pizza

Adapted from Smitten Kitchen recipe. 


Made for Christmas and New Year's Breakfast.

1 tsp Yeast
4 Cups Flour, plus more for dusting
Kosher Salt
6 Strips Bacon, Diced
1/2 Cup Parmesan, Grated
2 Cups Mozzarella, Grated

1 Tomato, Sliced

1 Shallot, Sliced

6 Eggs

1 Bunch Baby Spinach

Place 1-1/2 Cups lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Cover with plastic and place in fridge over night.

On a lightly floured countertop, pat the dough into a disc or the shape of your baking pan with your fingertips, then drape the dough over your fists and carefully stretch it from beneath.

Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Drizzle Dough with Olive Oil. Sprinkle the dough with half of the Parmesan, Mozzarella, Shallots, and Bacon. Crack 3 eggs over the top and season with salt and pepper.

When the crust is golden, the cheese is melted and the egg yolks are cooked, transfer the pizza to a cutting board. Sprinkle half of the Spinach and extra Cheese on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.

....is Christmas Deliciousness

A little trip home, meant a lot of yummy food....

In-N-Out.
(First thing off the airplane.)

Cafe Au Lait.

Ciabatta French Toast.

Homemade Pizza.

BJ's Brewery Pizzookie.

Snooze, an AM Eatery

The Wait.

 Tuscan Benny.

Breakfast Pot Pie.