Sunday, January 10, 2016

Sunday Breakfast

Dutch Baby

This morning after church I made a 
 Dutch Baby
3 extra large eggs
1 tbsp. sugar
2/3 cup milk
2/3 cup flower
1 1/2 tsp. vanilla
2 Tbsp. unsalted butter 
preheat oven and your cast iron pan  to 425' while you mix up the batter
Beat the eggs and the sugar until light and frothy. Whisk in the milk, flour vanilla, salt and nutmeg. Beat until you have a smooth batter and the oven and cast iron are pre heated.
Carefully put the pats of butter into the pan, and melt.
Pour the batter in on top of the butter.
Bake until puffed , about 19 min.
Dust with powdered sugar , add some berries if you have them and drizzle with Maine maple syrup.

Learning My Way

Good afternoon from Maine .
Today is a cold wet Sunday,on the farm. 
There is a winter storm warning in effect for our aria till 10 pm.
It is raw cold windy, wet and ugly! I will not be sharing landscape type farm photo's today. 
I am happy to report I am finding my way around wood fired pizza.
Yesterday afternoon Bob and I practiced a bit more.

 Check out the new rack I found yesterday at Kitchen and Company in Portsmouth Nh. Providing a second set of hands and saving space.

 We have discovered this wooden pizza peel is the best choice for creating the pizza's and transporting , while the long metal one is good for deep shuffling in the oven.


Sunday, January 3, 2016

New Year , New Oven

This first week of the New Year has brought lots of opportunities to test out the new oven.
This dip is Butternut Queso Fundido.
This roast chicken was not on the menu, but it was on special at the butchers for $6.00 and I could not resist. It was made into Salad for Bobs lunch, loaded with green grapes and craisons a broccoli and chicken pizza and two quarts of stock.
This Week on the Menu:
Sunday : Slow Cooker Chicken tikka masala
from Cooking Light Jan./ Feb.
Monday: Boneless Pork Loin with Pears
Tuesday: Spinach Tortellini in Home made Chicken Stock
Wednesday: Juicy Lucy Burgers Fried Onions Walnut and Romaine Salad
Thursday: Seared Cod Brown Butter and Rice
Friday: Chicken Noodle Soup