This is liquid cool. And I need to cool down badly. For those who don’t know me very well this post requires a little back history. I’ll try to keep it brief. Last year, feeling cramped with five kids, two dogs, a fish and a cat we decided to move from the 1400 square foot [Read On]
While scrolling madly through the contacts on my cell phone desperately trying to find someone to talk to about my meal plans for the evening I had an epiphany… Instead of pestering my mother, sisters, brothers, aunts, grandmothers, cousins, friends, and the UPS guy daily with detailed discussions of the evening’s dinner prep and [Read On]
I fully expected that Peter Reinhart’s grilled pizza dough (based on the famed Il Forno grilled pizzas) would spank my semolina dough six ways from Sunday. Here’s the thing, though… It didn’t. Don’t get me wrong. I’m not saying mine was superior. I have a long way to go before I can come near [Read On]
To recap: In my first pizza dough throwdown post I pitted Peter Reinhart’s grilled pizza dough from “My American Pie” against my very own Foodie With Family semolina grilled pizza dough recipe. The dough was prepared rested in the fridge overnight. Now we move on to preparing the pizza. Making sure you have everything [Read On]
Okay. I am now about to ruin the suspense built up about last night’s episode of Top Chef for those who have not seen it. This is fair warning. Do not read beyond this point if you’ve TIVO-ed the show or if you plan to watch a repeat this weekend. Ready?
I am, as you may have noticed, powerfully obsessed with pizza. The quest for the perfect pizza recipe is one that has dogged me my entire cooking life. I’ve made so many pizza dough variations that I’ve now lost track. Beer, semolina, all purpose flour, high gluten flour, whole grain flour, extra virgin olive oil, [Read On]
I love iced coffee. My iced coffee proclivity is an anomaly because I’m not a daily coffee drinker. When the mercury climbs, though, there’s something about a frothy, sweet, chocolaty , icy coffee that really rings my chimes. I started making my own because the ones sold by most restaurants were too sweet for my tastes, [Read On]