No Brainer Breakfast

This really is a no brainer breakfast, but it's so good.  You can use any old bread you want, but I've already made my affections for sourdough known here on GFGS, so of course, that's what I go with.  When cooked and assembled this way, the bread and egg seem to take on a combined flavor that is greater than the sum of their parts.  It's quite simply the perfect breakfast...well, maybe if you added some bacon.

Deconstructed/Reconstructed Eggs & Toast

• 1 Tbs extra virgin olive oil
• 1 slice sourdough bread, about 1/2" thick
• 1/4 tsp dried oregano
• 2 or 3 large eggs
• salt
• pepper

- Heat oil in non-stick pan over medium heat
- While oil is heating, cut the bread into cubes
- When the oil is hot and shimmering, sprinkle the oregano in the oil and let it cook for about 10 seconds before adding the bread.
- Place the bread in the pan and brown on both sides, about 2 minutes on each side.
- In a small bowl, beat the eggs with a fork and season with salt and pepper.
- Once the bread is thoroughly browned on each side, add the eggs to the pan and turn the heat off.
- Scramble the eggs until done.

Try to eat this immediately, as the contrast in textures goes away as the bread has time to absorb moisture from the eggs.  Enjoy!

The Paradoxical Cookie

I wish I could take the credit for these, but I have to give it to Alton Brown on this one, from whom I adapted this recipe.  These cookies are definitely on the short list of "The Best Things I've Ever Eaten".  They are chewy and crispy at the same time, and therein lay the paradox.  Sure, there's tons of chocolate chip cookie recipes out there and they all seem similar at first glance, but the difference is in the method and the ingredients.  It really does matter and it takes the chocolate chip cookie from "so-so" to "so-good-you-can't-stop-eating-them".

These five tips will guide you to cookie perfection:

1. Make your cookies the same size.  For these cookies, I always use a #40 disher (.800 fl oz. or 1/40 of a quart) to scoop out each dollop of dough.  Your cookies will all be the same size and, thus, all bake evenly.  You don't know what a #40 disher is?  Look here.  You don't want to go buy a #40 disher? Well, I can't make you say uncle on this one, but at least use something that will allow you to keep the cookies all the same size.  Remember, though, that if you choose to go without the #40, this will change the cook time of the recipe, so you'll just have to figure that one out on your own.  I believe in you! (cue "The Eye of the Tiger")
2. Make sure you know the temperature of your oven.  I don't mean what it's set at.  I mean what the actual temperature is inside the oven.  Get an oven thermometer at Wal-Mart or Target for a few bucks and save yourself from cookie catastrophy.
3. Don't try to make a half-batch.  This recipe ususally makes about 36 three inch cookies.  If this seems like too much, make as many as you need and freeze the remaining dough.  The texture just doesn't come out right when you half it.
4. Take the cookies out of the oven before they look done.  If you wait until they look done to take them out, they're already burned.  They will firm up as they cool...trust me...please, trust me.
5. As you go through the recipe, don't disregard anything.  This method is how I have found to get the best results.  Now, I realize that you may end up liking them crispy or cakey or overdone or underdone, but I ask you just to try these once, following each step precisely.  Then make your decision.

Chewy & Crispy Chocolate Chip Cookies (adapted from Alton Brown's recipe on http://www.foodnetwork.com/)

• 2 1/4 cups all-purpose flour (Alton uses bread flour, but I just stick with AP)
• 1 tsp baking soda
• 1 tsp kosher salt
• 2 sticks butter, melted
• 1/4 cup sugar
• 1 1/4 cup dark brown sugar
• 1 large egg
• 1 large egg yolk
• 2 Tbs milk
• 1 1/2 tsp pure vanilla extract
• 12 oz. semi-sweet chocolate chips

- Preheat your oven to 375 F (in my oven, I have to set it to 380 F).
- In a large bowl, combine the flour, baking soda and salt.  Whisk together and set aside.
- In the bowl of a stand mixer, combine the sugar and brown sugar and mix shortly, just to blend together.
- With the mixer on LOW or STIR, slowly add the butter to the sugar mixture.  Once the butter is incorprated, slowly increase the speed to MEDIUM and beat for 2 minutes.  The mixture will become thick and viscous, like very loose taffy.
- Turn the mixer down to LOW or STIR and add the egg and egg yolk, one at a time, until fully incorporated.  Turn off the mixer and scrape down the bowl, making sure everything is well mixed.
- Turn the mixer on LOW or STIR and add the milk and vanilla.
- With the mixer on LOW or STIR, add the flour in about 4 or 5 installments, about 1/2 cup per installment.  After the first installment is added, increase the mixer to MEDIUM briefly to incorporate the flour, then return to LOW or STIR.  Repeat with the remaining installments.
- Add the chocolate chips and mix until just evenly distributed.
- Place the bowl with the dough in the refrigerator for 5 - 7 minutes just to firm up a bit.
- Using a #40 disher, place 9 balls of dough evenly onto a heavy sheet pan.
- Bake for 9 - 11 minutes (in my oven it's 9 minutes, 40 seconds) until the edges of the cookies look like they are beginning to set.
- Remove the pan from the oven and leave cookies on the pan for another minute.  This is usually just enough time for me to assemble another pan of dough balls and put them in the oven.
- Remove the cookies from the pan and place on cooling racks.  They will still be very soft, so you have to be quick with your spatula.  Allow the cookies to fully cool before consuming.

After thoroughly cooling, the cookies should have a paper-thin, crispy coating and soft chewy interior.  There will also be an amazing balance of sweet and salty.  It may seem like a lot of little steps to remember, but after a few times, you'll be able to do this blind folded.  Enjoy!!

Totally Tuber

It is rare that a week goes by when these are not made at our house.  What is not to like --- a crisp, salty skin surrounding a pillowy cloud of potato perfection, not to mention over 20% of your daily intake of vitamin C and B6 and 12% of your dietary fiber in 1 cup.  And I could probably eat the whole pan of these in one sitting, they're so good.

The potato of choice?  The fingerling potato.  It's a medium starch potato and, I believe, it yields the best combination of texture and flavor, given the cooking method.  You could use red or new potatoes, but they are, as the name implies, new or young potatoes and have not had time to develop a full flavor profile like that of the mature fingerling.  I used to make these with new potatoes only until I tried the fingerlings.  I'll never go back, unless fingerlings are not available.  Oh, and you can pass on the Idaho or russet potatoes.  Save them for mashing.  Also, the fingerling is small and I'd rather cut up a lot of small potatoes instead of hacking into a few large ones.  Just personal preference, but that's just how I role.

These are the perfect side dish for almost any meal.  Once you try them, and see how easy they are to make, I bet there will rarely be week from then on that you don't make these, too.

Roasted Potatoes

• 2-3 lbs fingerling potatoes (red or new potatoes are acceptable as well)
• 2 Tbs extra virgin olive oil
• kosher salt
• freshly cracked black pepper
• 1 tsp finely chopped fresh thyme

- Preheat your oven to 425 F.
- Cut the potatoes into 3/4" to 1" chunks and place on a heavy half-sheet pan.  Just think bite sized pieces.
- Add the oil to the potatoes and toss to evenly coat.
- Spread the potatoes into one layer, making sure they are not piled on top of each other.  They will not roast properly if they are all crammed together.
- Optional Step:  At this point, I like to turn all the pieces with their rounded sides down so that there is less surface area touching the pan.  This will not only aide in browning and intensify flavor, but also allow the potatoes to come off the pan easier.
- Liberally season the potatoes with kosher salt and fresh cracked pepper.
- Place the pan in the middle of your oven and cook for 35 minutes.
- After 35 minutes, insert a sharp knife into one of the largest pieces.  If there is no resistance and the knife comes out easily, they are done.
- Remove from the oven and immediately sprinkle on the thyme.  Use a thin spatula to scrape the potatoes from the pan and toss to distribute the thyme.

**You like sweet potatoes??  Replace them for the fingerlings and use about 5 - 7 large basil leaves, finely chopped, instead of thyme.  Enjoy!**

Quick Leftover Recipe - Risotto Cakes

If you saw my post on risotto last week, you may have noticed that it made a lot.  With all that leftover risotto, what is a cook to do?  When in doubt, pan fry!

Also, a quick update on my secret dessert in the making:  The first try went better than expected.  The texture was nice, which was surprising that it would be that close to what I was looking for.  The flavor was a bit off kilter, though.  Hopefully to be perfected this coming weekend.  I really want to share this with you all, because it is so good.

Risotto Cakes

• leftover risotto
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup panko bread crumbs
• vegetable oil
• 1 lemon

- Set up a dredge station, with one bowl or shallow dish each for the flour, eggs and bread crumbs.

- Scoop together about 1/4 cup of the leftover risotto and form into a small puck or cake, anywhere from 1/2" to 3/4" thick.  Form all the cakes you need and set aside.

- In a large non-stick frying pan over medium-high heat, add enough oil to cover the bottom.

- Dip one cake into the flour and tap to remove the excess.  Then dip in the egg and then into the bread crumbs to fully coat the cake.  Set aside and repeat with the remaining cakes.

- When the oil is hot, place the cakes in the pan and turn the heat to medium.  Make sure not to overcrowd the pan.  You may have to do these in 2 batches, depending on the size and number of the cakes.

- After about 3 minutes, check the bottom of one of the cakes.  If it is golden brown, flip the cakes and cook for an additional 3 minutes.  If not, leave for another minute or so until it forms a good crust.

- Remove the cakes from the pan and give each a few drops of lemon juice.  Serve with a nice green salad and you've got a great lunch.  Enjoy!

Day 53 - First Harvest

Well, it officially came --- the first day of tomato harvest --- and I decided to go ahead and take off the largest fruit I had.  It's still pretty hard, but I'm just going to leave it on the window sill for a few days so it will soften up.  Then it's eatin' time...which of course means my first of many recipes involving tomatoes.

Tomorrow:  A quick leftovers recipe and a progress update on the "from scratch" dessert.

Day 50 - Harvest Confusion

Whew!  I'm back from recipe land for a bit to give you all an update on my tomato garden, which is the reason I started this blog in the first place.  If you've been following from the beginning, you already know that Day 52 (this coming Sunday) is the average day that Lime Green Salad ripens for harvest.  However, I'm having trouble knowing when to pick the fruit because with most other tomatoes, they start green and then change color.  But these stay green.  I guess I'll just give them a feel every so often each day and see when they feel ripe to me.  Does anyone have any pointers for when to harvest green tomatoes that will actually stay green?

I'm definitely much more comfortable in the kitchen than in the garden, but I'm loving this first attempt at a green thumb.  Thanks for taking this trip with me.

Is There Such Thing As Risotto Elbow?

I can guess what you're thinking:  "Who in the world would want to spend almost an hour stirring a pan of rice?"  Well, when you consider that almost all of us who have visited any type of theme park, like Disney World or Six Flags, have thrown down a few hundred dollars (at least) to stand in line for over an hour for a ride that lasts 30 seconds and compare that to spending about 6 dollars to put your heart and soul into a flavorful meal for those you love, which, by the way, will last you a few days after the fact, your perspective might change a bit.

In all seriousness, this dish is probably not meant for most weeknights (although that's what I did with this one) and will not suffice if you're trying to get dinner on the table in a hurry.  It is, however, perfect for a weekend dinner where you can all slow down, take a couple hours and share the cooking process with your whole family.  Also, it would be great to break the stirring into shifts between each family member, because I think I've got a wicked case of "risotto elbow" from doing the stirring myself tonight.
 
I call it Texas Risotto because I added a smoked sausage made locally --- Chappell Hill smoked sausage.  It tastes great, and it's made not far from here, just north of Hempstead, Texas.  It's a great chance to support a local product and put just a bit of a Texas twist to this classic Italian staple.  This recipe of mine is also on the TMTT at http://www.blessedwithgrace.blogspot.com/. If you're looking for a bunch of recipes all at the same place, check it out.

And, of course, Charlie wanted to help daddy cook and it was great, although he wanted to eat everything that I had prepped for adding to the pan. Still, I am so thankful to God that we get to share these experiences together. The Lord definitely knew what he was doing when he made us. I look at Charlie and I think about God looking at me, but with an all-surpassing, never-ending love, more perfect than mine could ever be.  What a great God we serve.

Texas Risotto w/Peas & Grilled Asparagus

• 1/2 bunch of asparagus, about 8 - 12, depending on size
• 1 Tbs extra virgin olive oil
• 3-4 oz. good smoked sausage, cut into 1/2 cubes (recommended brand: Chappell Hill)
• 1/2 cup onion (there or there about), medium dice
• 2 cloves garlic
• 2 cups arborio rice
• 6 - 7 cups chicken or vegetable stock (you can just use water if you want, but I like the flavor this gives)
• 1/2 cup frozen green peas
• Zest from 1 lemon
• 1/3 cup grated parmesan cheese
• 5 -7 large basil leaves, roughly chopped

- Cut off the bottom third of the asparagus.  Lightly brush with vegetable oil and grill until slightly charred and tender.  Cut into 1" sections and set aside.
- In a medium pot or saucepan, bring the stock to a boil, turn the heat off and cover.
- In a large saute pan, heat the oil over medium heat for a few minutes.
- Add the sausage to the pan and cook for about 5 minutes to render out the fat.
- Add the onions to the pan and turn the heat to medium-low.  Cook for another 5 minutes.
- Add the garlic to the pan and cook for about 2 minutes.
- Add the rice to the pan and stir for a few minutes and toast the rice a bit.
- Add 4 to 5 good ladles of stock to the pan and stir frequently until the rice absorbs most of the liquid.  Make sure to recover the pot so the stock stays hot.
- Continue this process of adding a few ladles of broth and stirring until the liquid is absorbed, until the rice is al dente.
- Add the peas, asparagus, lemon zest, cheese and basil to the pan and stir until warmed through.

**This dish took about 50 minutes of pretty consistent stirring.  It is crucial to get that creamy texture.  It's a good amount of work, but it's so worth it.  Share the responsibility with the rest of your family and it should take the load off.  Enjoy!**

Baking From Scratch

So, this whole recipe adventure has kind of lit a fire under me.  Up until now, I have only really been dealing with simple entrees which fall into the realm of "cooking", a vast world of a pinch of this, some of that, a little bit of "ooo, that sounds good, let's add that" and then a dish emerges.  However, I am in the beginning stages of coming up with my first ever BAKING recipe...from scratch.  What I mean by that is, I plan on coming up with the recipe myself, not adapting it from someone else's recipe.  The baking world is full of "Thou shalts" and "Thou shalt nots" when it comes to how much and what type of ingredients you use.  Of course, I'm having thoughts and visions of my first attempt coming out perfect without a hitch, but I know there will be multiple attempts.  I am hoping to have a successful product by the end of the weekend, but who knows how long this will take.

"So, Paul, what is it you're planning on baking," you might ask (I know, you're all sooooo interested).  Unfortunately, that must remain a secret for know, but I will say that it is my recreation of one of my favorite desserts from a very well known chain restaurant.  Ever since I first had it, I knew I had to make it at home; but not just make it...make it better.  Any guesses?  So it's just me, the little bit of culinary knowledge that I've scraped up here and there, oh, and of course, my secret weapon...

So what about you?  Any baking recipes/successes/disasters made from scratch that you would like to share?

For All You Meatloaf Haters...

Meatloaf.  It's quite the culinary controversy.  It is, I feel, the Mason-Dixon line of American eats.  I've found that most people love it or hate it.  This recipe is here to call all those across the line back into the realm of love --- love for this wonderful slab of goodness.  Many of you may have some bad memories of an oddly-shaped, grayish orb being served that was just plain hard to look at, and even harder to swallow.  I particularly don't have those memories, since my mom, for as long as I can remember, has always been a great cook.  I looked forward to dinner every night growing up.  However, for all you meatloaf haters out there, I hope this recipe will bring you back to the light (which it already has for two of mine and Bethany's close friends).  I only ask that you give it a chance.

This recipe is best used with 93/7 ground turkey.  I wouldn't recommend using 99/1 turkey, as your available time between "just done" and shoe leather gets dreadfully short.  One thing else I must say:  If you don't have all these ingredients or you feel like it's too big of a hassle, it's okay.  You can do without some of them and it will still be really good.  The main things to watch for are the consistency of the loaf before cooking, final internal temperature, and making sure to let it rest before cutting into it.  Other than that, you can really flavor it how you want.  However, I do recommend you try it as written just once. :)  I have posted this recipe of mine also on another blog that I follow, http://www.blessedwithgrace.blogspot.com/, for the weekly Tempt My Tummy Tuesday, where you'll find a recipe gathering every Tuesday. 

Turkey Meatloaf

Meatloaf

• 1 Tbs extra virgin olive oil
• 1/2 large onion, medium dice
• Leaves from 1 sprig of thyme
• 1 clove garlic, chopped fine
• 20 oz. ground turkey (93/7 fat content recommended)
• 1 Tbs dijon mustard
• 2 tsp worcestershire sauce
• 5-7 large basil leaves
• 1/2 cup bread crumbs
• 1/2 tsp kosher salt

Balsamic Glaze

• 1/3 cup tomato ketchup
• 3 Tbs balsamic vinegar
• 1 tsp honey (I never measure honey...too messy and a waste of a measuring spoon.  Just visualize it as you squeeze it in the bowl)
• 1 1/2 tsp dijon mustard
• 1 Tbs raspberry jam or preserves

- Heat oil in a large frying or saute pan over medium-high heat for a few minutes.
- When oil is shimmering, add onions, thyme leaves and a small pinch of kosher salt.  Turn heat to medium.
- Cook onions for about 10 minutes, stirring occasionally, until they get soft and caramelized.
- Add the garlic to the pan and turn off the heat.  Let cool.
- Preheat the oven to 375 F.
- In a large bowl, add the turkey, mustard, worchestershire sauce, basil, bread crumbs and cooled onion mixture.  Mix gently with your hands until fully combined.  Do not add the salt yet.
- Line a sheet pan with aluminum foil and place turkey mixture onto the center of the pan.  Form into a loaf shape, trying to get the overall height of the loaf somewhere around 3 inches.

-In a small bowl, add the ketchup, balsamic vinegar, honey, mustard and raspberry preserves to a bowl and stir to combine.
- Season the top of the loaf with the 1/2 tsp of kosher salt
- Pour a little of the glaze on top of the meatloaf and spread onto all sides.  The amount of glaze really depends on you.  I usually first add enough to give all sides a thin coat and then extra on top.
-Place the sheet pan in the oven and cook until the internal temperature reaches 148 F or for about 35 minutes (for the one in the picture above, it took exactly 36 minutes).
- Let it rest for about 5 - 7 minutes before cutting and serving to allow the temperature to continue rise and juices to redistribute.  Really, don't skip this step.

**This recipe is great for turkey burgers, as well.  Same meatloaf, same glaze, just different shape.  Excellent with all the usual burger fixins'.  Enjoy!!**

Dinner Rolls: The Measure Of A Meal

To me, a dinner roll can almost define a meal.  I'd say that the quality of your dinner roll is directly proportional to the quality of the rest of the meal.  Think of it this way:  If you get served a roll-shaped object more akin to a paper weight than anything edible, chances are your pot roast to follow will be like a car tire.  This is not to say that a meal without dinner rolls has no hope, which we all know is entirely not true, but you get the point.

These rolls, however, didn't disappoint...in fact, they were my dinner tonight.  I didn't want anything else.  A supple, golden top surrounding a warm, fluffy interior...out of this world.  The smell filled the house in the short 20 minutes they took to bake.  I felt like I was running my own bakery.  This recipe was adapted from one I found on a food blog that I follow, http://www.foodwishes.com/.  I really like to use honey whenever I can, unless granulated sugar is absolutely necessary, so I substituted it in my version.  Also, I thought the dough needed a bit more flour and salt.  I really hope you all try these.

Pot roast never had it so good.

Dinner Rolls (adapted from recipe at http://www.foodwishes.com/)

• 1/4 cup warm water
• 1 package active dry yeast
• 1/2 tsp + 1 Tbs honey
• 3 1/2 to 4 cups unbleached, all-purpose flour
• 1 cup milk
• 3 Tbs butter
• 1 large egg
• 1 tsp salt

- In a large bowl, combine water, yeast and 1/2 tsp honey.  Stir briefly to dissolve yeast and let sit for 5 minutes to bloom until a significant amount of bubbles form.
- While waiting for yeast to bloom, combine the milk and butter in a microwaveable vessel and microwave on high for 1 minute or until butter begins to melt.  Let cool slightly to just warm, not hot.
- To the yeast, add the milk mixture, 1 Tbs honey, egg, salt and 1 cup of flour.  Stir to combine.
- Once mixed, add another cup of flour and stir to combine.
- Once mixed, add another cup of flour and stir to combine.  This should make 3 cups of flour.
- Continue adding flour in small amounts until the dough starts to come together, loses its stickiness and become managable.
- Pour the dough onto a floured surface and knead for 5 - 7 minutes until smooth and elastic, adding flour as needed.
- Once your dough has reached the right consistency, place in a lightly oiled bowl and cover.  Let the bowl sit at room temperature for about 1 1/2 hours.  The dough should roughly double in size.
- Once risen, gently remove the dough to a floured work surface and spread the dough into a rectangle roughly measuring 9" x 13".  It doesn't have to be exact, that's just about how big I remember it being.  I didn't measure it.
- Cut the dough into 12 equal parts and form each piece into a boule or ball.  It doesn't have to be fancy, just get the basic shape.
- Place each ball on a lightly greased sheet pan or cookie sheet.
- Cover the dough ball with a tea towel and let rest at room temperature for 40 minutes.  Dough will rise slightly.
- Preheat an oven to 350F and bake for 20 - 22 minutes. Enjoy!!

Pasta Paul

Bethany and I had been married not too long before this dish made it's way into our weekly eating routine.  This is how I think the name may have come about, but I'm not entirely sure:

Bethany:  "What are you making?"
Me:  Uh...some kind of pasta dish...thing.
Bethany:  "Well what is it?"
Me:  It's pasta and some other stuff.
Bethany:  (she tastes it)  Ooo, that's good pasta, Paul.  That's what you should call it:  Pasta Paul.

Even though that's completely made up, it was probably something dorky like that.  Of course, back then it was doused with copious amounts of oil and sausage, which, although very tasty, began to lead to a marital "freshman 15" for us both.  At this point, when we realized what this dish was doing to us, I stopped making it.  Fast-forward 6 years and Pasta Paul made an encore performance, though revamped and toned down.  And I must say, it is so much more satisfying than I remember the old version being.  I can actually move around without having to lay on the couch for an hour after consuming it, plus the flavor is wonderful.  Also, the thing I love about this dish is that it's basically culinary velcro --- you can throw almost anything in there and it will "stick" and work (of couse, year old chocolate sauce and ranch style beans won't work, but you know what I mean).  I usually vary this dish based on what I've got in the fridge, especially if I need to get rid of a few items that might go bad soon.

So, although this dish is very basic and somewhat of a no-brainer, it holds a fond place in our hearts.  It's the first meal I ever really started making that was my own and it also reminds us (or at least me, anyway) of how far I've come as a cook and how far Bethany and I have come as a couple in these 6 short years.

And please remember, I'm cooking for 2 (well, 2 1/2 now...Charlie doesn't eat that much yet), so the quantities may not fit the amount you need to make.  Usually, I make just enough for all of us with little or no leftover, so make sure to compensate for your needs.

Pasta Paul

• 1/2 lb. dried whole wheat rotini or penne (any type of pasta will do, I just prefer the "bite-sizedness" of these)
• 1 cup sliced button mushrooms
• 2 Tbs extra virgin olive oil
• Pinch of red chile flakes
• 2 cloves garlic, chopped fine
• 1 cup frozen chopped spinach, thawed and drained
• Juice from 1/2 lemon
• 1/3 cup grated parmesan cheese (the real stuff, please...nothing out of a green can)
• 1 handful of cherry tomaotes, halved
• 5 large basil leaves, chopped
• Kosher salt and pepper

- Fill a medium saucepan or pot with about 6 cups water and put over high heat with the lid on.
- While the water comes to a boil, pour the oil into the center of a large, non-stick frying or saute pan.  Place the garlic and chile flakes in the oil and turn the heat on LOW.
- When the water comes to a boil, put in a good heavy pinch of salt and then pour in the pasta.  Reduce the heat to medium/medium-high and cook, uncovered, stirring occasionally, until al dente or just barely firm.
- Once the garlic starts to gently cook for a couple minutes, increase the heat to medium and add the mushrooms.  Try to spread the mushrooms out into a single layer in the pan.  Cook for a few minutes without stirring.  Be careful not to let the garlic burn.
- Add the spinach and lemon juice to the pan and stir in with the mushrooms and garlic.  Add a pinch of salt, about 1/2 tsp or more to your liking.
- When the pasta is done, drain and immediately add to the pan.  The pasta needs to have just a bit of water on it, so don't drain too heavily.  DO NOT RINSE THE PASTA.
-Add the cheese, basil and tomaotes and toss just to warm up the remaining ingredients and melt the cheese.
- Pepper to taste.

**This is a foundation for virtually any protein (chicken breasts or thighs, meatballs, lamb shanks, ox tails, etc.), so have at it.  But it is also just great by itself.  Enjoy!**

The Recipe Revolution

Since yesterday's post, I realized how absolutely depressing my list of recipes is.  Two, in all.  And I want to remedy that --- for your sake and for mine.  For your sake so you will have something perhaps new or different to try, hopefully enjoy, and then share with your family or those you love most.  And for my sake because I don't use recipes.  I don't create recipes.  I'm forcing myself to trod into the realm of the unknown, down the path of measuring and counting and planning and mise en place and all these processes that I don't normally do (except for baked goods, of course).

So, I'm officially giving it my all, in pursuit of turning what I normally throw together into something that can be accurately documented and then shared, because that's what this is all about.  Sharing with you some of the things I've learned and hopefully you returning the favor.  I'd love to hear from all of you about your favorite recipes, their history and if you have changed them in any way to make them your own.  You can either comment or send me an email under the "Contact" tab at the top.

Tomorrow, we start with the first dish that became a staple in our house (actually, it was an apartment back then).  Let the revolution begin!

New Pages

I thought I'd just put a reminder out there that there's more to this blog than just the posts here on the main page.  I officially have all of my separate pages up and going, which are linked in the tabs at the top of the page.  Of course, it will take some time to get them full, but at least there's something on each one of them right now.

Recipes
This is pretty self-explanatory.  Each recipe will link to the blog post which it's under, so you don't have to go searching through my whole blog for it.  I'm really going to try to start adding more at a faster rate, because it's a pretty depressing list right now.

Scripture
I'm currently doing some scripture memory and mentorship with an older member of our church. It has been great so far and it has revolutionized the simple spiritual disciplines in my life. We usually memorize 2 passages of scripture from the Bible per week, but since we've been going for a while, I'll post new ones each day until we get caught up.

Music
If you don't know me, I have been a musician since probably Kindergarten.  That's when I started piano lessons, which continued through middle school sometime.  In the 6th grade, I joined our band as a percussionist and continued with this until I graduated high school.  I was very, very fortunate to have teachers that were some of the best in the country, and thus spurred us on to be the best we could be.  This did result in a couple state titles in marching band and a runner up at a national competitition.  I then transitioned to guitar mid-way through college and have really been enjoying it.  I currently play electric guitar for our band at church and Bethany sings.  She, too, has grown up with music all around her and has a beautiful voice.  We are a muscial family, and it's something that I believe Charlie is already starting to pick up.

The music page is where I'll post new songs that I like, songs I'm writing, new equipment, etc.  I'd love to hear any feedback from any of you.

So, check out the new pages, even through the content so far is pretty scarce.  I'll continue to add more every day.

Pizza Makes The Heart Grow Fonder

Pizza has to be mine and Bethany's favorite food of all time.  In fact, we make it a point to seek and find great pizza wherever we go, and are always on the lookout for the Mecca of the pizza world.  Along this journey, I think there have only been 2 times that I have had pizza that I would classify as great.

Great Pizza #1 - Lombardi's Pizza, 32 Spring St., New York, NY
We took a trip to New York the summer before Charlie was born, and this place was everything I thought it would be.  This was my main event of the trip --- what I was looking forward to the most.  Forget the broadway shows, The Statue of Liberty, blah, blah, blah.   Give me a great pizza pie.  And that's exactly what we got at Lombardi's.  In 1905 it became the first official pizzeria in America, and they still use the same coal fired oven to make every single pie.  It was quite an experience --- a slightly charred, crispy crust, thin layer of sauce, slices of fresh mozzerella which you could tell were hand made by it's irregular shape, and topped with homemade sausage and fragrant basil leaves.  What could be better?  I was in pizza heaven.

 Great Pizza #2 - Pizza Shack, 115 West Montgomery St., Willis, TX
Yes, I know what you're thinking:  "Of all the places that you could find great pizza, you think you found it in Willis, TX?"  And that would be correct.  As odd as it sounds, I have not found anything that tops it.  Now as far as history and nostalgia goes, it can't touch a place like Lombardi's, but for flavor and texture, it is it's equal.  The crust is not as thin as a Lombardi pie, but it is not thick either.  It's right in between.  It is chewy and toothsome, yet crispy and almost flaky on the outside.  The crust alone is what makes this pizza great.  Then all it needs is a little sauce, cheese and basil and it becomes perfect.  What can I say, I'm a purist and a sucker for Pizza Margherita.

So, it's with this love of pizza that I have made many, many attempts to make my own version and enjoy those same experiences and smells and textures and flavors in my own home.  It has been a long journey of failure after failure after slight success, followed by an even bigger failure.  However, over time it started coming to me and I can say that I make a decent pie.  Not great, just decent.  But today it became the most special to me, exceeding anything that one from Lombardi's or Pizza Shack could ever be.  And that's because I got to make it with my son, Charlie.  As I've said before here on GFGS, Charlie likes to help daddy cook dinner and today was extra special.  We made our own tomato sauce (which by the way is probably the easiest thing to do, not to mention that your missing the approximately 3 TBS of sugar you would be eating from store bought brands), grated the cheese, sliced and sauted the mushrooms...and then came the dough.  Charlie loved the dough and how it felt in his hands.  He would pat it down and throw it up in the air just like daddy.  What a reminder to me that he is watching my every move.

He probably will not remember this time that we made pizza for the first time together, but I always will. He is what made this pizza the best I've ever had.

Paul's Easy Tomato Sauce

• 3 Tbs extra virgin olive oil
• 1/2 large red onion, medium dice
• 2 cloves garlic, chopped fine
• 2 14oz. cans whole or diced tomatoes
• 1 Tbs tomato paste
• 6 large basil leaves, sliced, chopped or just left whole
• Salt to taste

- Heat oil over medium low heat in a large saute pan for a few minutes.
- Add the onion and a pinch of salt and cook for about 7 minutes until the onions turn translucent and start to brown a bit (The sweetness of the onions is a perfect substitute for any additional sugar that is added to store brand sauces.  You don't need the sugar, it's already there in the onions.  Carrots would also be good).
- Add the garlic and cook for 1 minute.
- Add the tomatoes and tomato paste and basil to the pan and simmer, uncovered, stirring occasionally, until the sauce reduces slightly, approximately 20 minutes.
- At this point you can leave it as is, slightly chunky, or put the spurs to it with the stick blender or food processor for a more consistent texture.  I suggest the latter for pizzas, and the former for pastas.  Enjoy!!

Mother's Day

Charlie made this video for his mommy and showed it to her this morning.  It's only a fraction of the thanks and honor she deserves.  Bethany, I love you and you are a wonderful mom to our boy!

Day 37 - A New Tomato

Well, another tomato plant has officially started producing fruit.  The picture above is of my Carbon plant and it's the first sign of fruit that I've been able to see.  It will eventually turn a deep purple when ripe.  All the plants seem to be producing right on schedule, it's just tough to be patient through this growing season.  I just want to eat them now!!  Also, Lime Green Salad has about 8 - 12 new tomatoes on it that I didn't even see until this morning.  It just kind of sprang up overnight, it seemed like. 

We made our morning trip out to the St. Fairsted Farms farmstand, only to find out that the opening has been delayed a week and was still closed.  Charlie had a good idea that we should find the keys so we could open it, but we never we able to find them :)

I guess we'll have to wait another week.

Success

Well, I think this can be considered a success.  I went out and got a good ole cast iron dutch oven and it gave me great results.  It rose a pretty good amount in the oven and the crust is amazing.  I do think the dough was a bit on the dense side, still.  That might take a little tweaking with the ratios of flour to water.

Also, today is May 5th, which marks the opening of the farm stand at St. Fairsted Farms.  Although I won't be able to go out there today, the family will definitely be making a trip out there this Saturday. 

Hockey Anyone?

Tried a new method...looks like it's back to the drawing board.  At least I can practice my slapshot, or mabye my discus technique.

In all seriousness, though, I was happy with the texture of the crumb and crust of this recipe.  I think the problem lies not in the ratio of the recipe, but the baking method itself.  I'm in need of some special hardware, which I'm planning on buying.  So, until then, I wait, dreaming of that one day when I create the world's most perfect loaf of sourdough.

Guy's Day

While Bethany is living it up in the knick-knack cornucopia that is Canton, Charlie and I are having a guys day.  First, we went and had pancakes and bacon.  As you can see, like his daddy, he likes bacon.

After that, we went to the grocery store to pick up what we needed.  I love going to the grocery store, and I haven't been in a while because Bethany has been doing it a lot lately.  So it was really nice to get back there because it gives me different ideas about new dishes.  Like today I saw these Indian Eggplant, and it's like they just spoke to me:  "Grill me and put me in pasta."  That's what they said to me, so that's what I'm going to do.

So we had a great trip, just father and son, enjoying the day and each other...and going super fast in the shopping cart.  But I have to tell you, being at that grocery store made me more excited about the farm stand opening on May 5th.  I can't wait to get stuff like this right from the source.