With my, uh, recent acquisition of additional free time I've decided to push my cooking efforts further and blog my excursions.  Thusly I present to you

Plate of the Art

Bruschetta on Focaccia

Day 1 brought the wonders of bruschetta on focaccia.

Day 2 is polenta with mushroom ragout.

Who knows what the future will bring, but whatever it'll be, it'll be Plate of the Art!
Posted by Yodariquo Wed, 12 Nov 2014 04:40:44 (comments: 13)
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Wed, 12 Nov 2014 08:24:36

Did you at least add some balsamic vinegar to that bruscetta?

I too have taken up cooking this year, and am pleased with the results. I am enjoying recipe books a fair bit.

 
Wed, 12 Nov 2014 09:47:42

I'll be honnest: I love good food, as I love wearing cotton.  I enjoy it, but I don't feel the need to know how it works.  Not that I sometimes don't wish I were a good cook with a fine grasp on the more refined stuff, but I count myself lucky if I can succesfully reproduce the same 20 or so dishes known to me on a daily basis.

 
Wed, 12 Nov 2014 13:20:02
aspro said:

Did you at least add some balsamic vinegar to that bruscetta?

I too have taken up cooking this year, and am pleased with the results. I am enjoying recipe books a fair bit.

Somebody didn't RTFA Nyaa I used a balsamic reduction.  It's a good hobby because afterwards, you have delicious food!

 
Wed, 12 Nov 2014 14:55:34

Yoda, learn and then teach me how to make an outstanding pizza dough. That's all I ever ask from the universe.

 
Wed, 12 Nov 2014 18:28:20
I did not even notice that link until now, thanks Yoda.
 
Wed, 12 Nov 2014 19:31:08
aspro said:
I did not even notice that link until now, thanks Yoda.

That link is kinda tiny and hidden, isn't it.  Alas!

SteelAttack said:

Yoda, learn and then teach me how to make an outstanding pizza dough. That's all I ever ask from the universe.

I've been making pizza every week most of the year, so part one is already done.  My recipe and instructions are the first blog post.  The keys are basically use good flour, and add some gluten flour if you're not using 00 pizza flour.  I'm not sure what to recommend in Mexico for all-purpose flours, but I use Five Roses unbleached all purpose.  The gluten is what makes the dough stretchy and strong so adding just a little bit of it works wonders on the quality of the dough.

Unmentioned in the post is actually cooking the dough, it's important to preheat the oven fully to as high as your oven will allow.  With a pizza stone, you want to give it 30 minutes to and hour to make sure the stone properly heats.

 
Wed, 12 Nov 2014 23:34:31

I don't see anything deep fried and/or covered with bacon...

 
Thu, 13 Nov 2014 05:17:13
To add onto the dough, here's the rest of the pizza!

http://plateoftheart.wordpress.com/2014/11/13/pizza-living/
 
Sat, 15 Nov 2014 19:36:39
I can give you my ultimate best ever recipe for the greatest pea pesto risotto you will ever taste.
 
Tue, 25 Nov 2014 09:15:33
What are your thoughts on tabasco and pasta?
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