Fun, easy and delicious. Give it a shot. The critical steps/keys are in CAPS below. Plan Buy (or make) a good quality pizza dough (not a pre-made crust). Generally will come frozen. Make sure to defrost in plenty of time but keep refrigerated until ready to use. You will need pizza sauce (tomato based is the obvious choice but a light white sauce (bechamel), BBQ, whatever will work, cheese (regular mozzarella is ideal but feel free to experiment--keep in mind that hard cheeses, including Parmesan, don't melt well and aren't ideal for pizza), olive oil, garlic, Italian herbs and whatever proteins/veg/toppings you want to use. Prep PRE-HEAT YOUR GRILL ON HIGH--ALL BURNERS (If you are using charcoal, you will want to keep the coals on one [...]
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So far JS has created 9 blog entries.
Making your own Pizza on a grill is so easy and rewarding. They key is having everything ready and in place when you start cooking. You can buy good quality pizza dough at mast grocery stores, pick whatever toppings you want and go from there!
For a lot of people, cooking at home more presents a series of obstacles, including the "hassle" bits--shopping, preparation and, ugh...clean up. Here are some tips to help lessen these a bit: Plan- take a few minutes to study the recipe, think about what you need to do and in what order. Maybe write down the steps you are going to take, in an order that makes sense. Many recipes do some of this for you, but you know how you work and what makes sense for you. Make sure you have all of your needed bowls, measuring cups/spoons, cutting boards, etc. set out as much as you can. Space can be a big issue, but that makes the planning even more important. Most importantly, take [...]
I will add recipes here from time to time, hopefully weekly. You might not have everything you need to make each one on hand now, but certainly can plan for later on your next grocery safari :). My basic philosophy on recipes: I think recipes are fantastic! Someone else has tried, tested and tasted things already. And in today’s world, we get the feedback of reviews from others who have tried them. HOWEVER, they are just a starting point. Don’t be afraid to improvise, modify, add (or subtract) based on what you know you like. This is especially true when it comes to seasonings and spices—you no how spicy or bland you like things, you know what you like together…I tend to find most recipes are [...]
Week of 4/20-Arroz con Pollo I first learned how to make this from my Mom (a really fine cook) who used a recipe from a 1947 Duncan Hines cookbook! This recipe is an amalgamation of various I have tried over the years. Recipe: Arroz con Pollo (serves 4) 3 steps: Prep/Cook/Serve Whatchaneed: Prep: (Mise en Place-basically French for “get everything ready so you aren’t scrambling anything but eggs”) ? Equipment Cutting board A medium size bowl Your favorite knife/A good chef’s knife A large, heavy Dutch oven or other pot- Staub, Le Creuset are great but any heavy pot that will hold everything (min. 6 quart?—if you don’t have one that large, just cut the recipe down) (Yeah, there is some math involved…see, your 4th grade [...]
Went grocery shopping yesterday for the first time in weeks. Somewhat surreal--masks, limited numbers in the store, etc. Felt a bit as if we were coming in from the wilderness to stock up for the winter :). I do have top say that (at least) this store (Albertson's) seemed to be doing a great job under the circumstances. There are all sorts of articles on the proper precautions, etc. to take. This is more of a strategic approach. Some general thoughts, observations: Make a plan--try to know what you are going to buy as much as possible. Reduces stress once inside and help to limit impulse purchases which can (and did, lol) drive up the amount you spend :) Remember how much storage space you have....keep [...]
A great deal of making the most out of Whatchagot is trying to have some basic items on hand as much as possible. I’ve alluded to some of these in previous entries, but thought I’d tell you what items I try to keep on hand at all times: Butter – there is a reason Julia Child said, “With enough butter, anything is good.” I realize some avoid butter for health reasons, but it really does make many things taste much better, especially frozen vegetables (specifics to follow). Stock or broth – homemade or canned/boxed – another ingredient that can be used in a variety of ways to improve otherwise mundane ingredients. I think chicken is the most versatile, but beef, vegetable, etc. are great, too. There [...]
Here are some things that I try to keep in mind when working with Whatchagot (or what I’ve got lol): Keep it simple, at first – especially in these times, wasting food by trying to do too much isn’t a great outcome. So, keep your initial cooking efforts simple. Once you feel you have a knack for this down, go ahead and start to add to your ideas. Focus on things that will keep and can be eaten again. Leftovers are great during “normal times”, even better now. Casseroles, rice/beans/pasta dishes, soups, etc. are all good this way. Trust yourself, or, learn to do so. Cooking is more art than science (baking is an exception, which is why I don’t bake very often). You know what [...]
As you can see, I've always enjoyed food :). This has evolved into a love for cooking. But I know that this love isn't shared by all. And now, especially when many of us are staying home, not going to the grocery store as often, reusing the same ingredients, you might be challenged by the need to cook on a regular basis. So, and because friends have asked on occasion, I thought I'd offer this blog as a little help in using Whatchagot…. Here's the basic idea: - If you need help figuring out what to make for yourself, your family, etc. with what ingredients you have on hand (Whatchagot), I'm happy to try and help. - Just send me a list of Whatchagot to work [...]