Some weeks seem to me more an enthusiastic suggestion than a recipe. This is one of those weeks.
My husband, last week’s aforementioned New York Pizza snob, also has strong opinions on bagels. I, alas, agree with him on this one. Bagels, I have previously thought, were ok. A little dry, but, you know I like my carbs and carbs which can withstand large quantities of jam… well that was really…
I planted tomatoes this spring and, even with a slight case of the blight, I have tomatoes: beautiful red tomatoes grown by my own two hands! And the CSA my husband and I joined is also sending me beautiful tomatoes.
I have a lot of tomatoes right now.
Thus I am so glad that I found this recipe. It is a truly delicious pizza sauce. My husband, a die hard New York pizza snob, even said it tastes…
So I have an announcement. Oooo exciting! Yesterday I was sworn in as an AmeriCorps Vista. I am going to be spending the next year working with an inaugural Vista program helping build services and training for Holocaust survivors. This coming Tuesday is my first day on the job. As I am sure you can guess, I’m excited, nervous, and trying out a bunch of different outfits to figure out what is…
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Can I call these Boston Baked Beans if I baked them in the Washington DC area? The end of summer seems to be rushing towards us, so my husband and I decided to have a big cookout with burgers and watermelon and baked beans.
About 7 years ago I started to notice symptoms which eventually resolved themselves into a food allergy for which I carry an Epi-pen and the whole nine yards. I can’t consume…
Ok, so the Pioneer Woman calls this recipe “Penne Alla Betsy” but it has become simply Shrimp Pasta in my house. And this is a very popular dish in the rotation at my house.
And why not? It has tomatoes, cream, shrimp, and fresh basil. It is delicious summer on a plate.
Well… delicious if not quite super healthy summer on a plate.
And the best part? You can go from nothing to dinner in just…
So I really really like the CSA we have joined! It is a lot of fun and I do think we are eating healthier, or at least more veggies. But something happened about two weeks ago. I looked around my kitchen and realized that I had eight cucumbers. Eight!
Now don’t get me wrong, I like cucumbers. I enjoy them a lot but I had no idea what to do with eight cucumbers.
Luckily the Smitten Kitchen blog…
Guys, something amazing has happened!
No I’ve not won the lottery or a new car or anything like that.
And no, Kelsey, there are no babies in my futures. You are never gonna get to be an Aunt, stop asking!
It is better! I have finally found an icing that is homemade by me and works! Really! As I have mentioned before, I have never had success with a homemade icing. And there is something…
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I love fresh cherry season.
Pitting fresh cherries is another issue entirely. My mother has an amazing cherry pitter which I kinda wish I had… hmmm… liberated… when I moved out but alas I didn’t. (Oh hi Mom!) I think the tedium of pitting cherries is why, for all I love them, I rarely make cherry pies, or cherry filled cookies, or other delicious cherry baked goods. However I made an exception this time.
And it was so worth it.
This is a delicious tart, but not too tart, cherry spread that is begging to be put on fresh baked biscuits or bread.
I had no idea how to cook Swiss chard or what flavors it brings. Luckily I have the amazing Smitten Kitchen cookbook to help (And… she is writing another one! It will be out October 2016 – so anyone thinking about buying me a present for the 2016 holiday season… I got an idea for you!). These pot pies are delicious. I was so happy with the crust and the amazing salty – but not too salty – comforting filling.
I was pretty sick last week (sorry about missing a week here on Creamed Butter) and there were a few days when the idea of this comforting delicious pot pie was about the only thing which sounded good to me. Unfortunately, I was way too sick to get up and make myself some. But we did get some more swiss chard in this week’s box… and I am feeling all better…
Make the dough at least one day before you want to grill.
Makes 2 individual pizzas
For the dough
3 cups bread flour
2 tsp sugar
1/2 tsp instant yeast
1 1/3 cup ice water
1 tbsp olive oil
1 1/2 tsp salt
Combine the flour, sugar, and yeast in a bowl.
Add in the ice water and stir until it is incorporated. Let the dough rest for 10 minutes before kneading in the salt and olive oil.
Transfer the dough into an oiled bowl and refrigerate for at least 24 hours (or up to three days).
When ready to cook, bring the dough up to room temperature. Roll and stretch your dough into two roughly 9-inch circles.
Gently place the dough on the grill, close the lid and grill for 3-5 minutes on each side.
Top the pizza how you like.
Cover and cook for another 5 minutes or until the cheese is melted.
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