MacKenzie

It has been a long time since I've used the sous vide circulator to cook dinner but we had a huge nor'easter blow thru today so it was perfect for a SV dinner. Double baked potato in the air-fryer, creamed the potato with mascarpone leftover from the carrot onion pizza. Used the dripping from the mushroom cook, some white wine, espresso balsamic vinegar an rice flour to make the sauce. I still have tomatoes, peppers and cukes fresh from my garden to make a salad.

Brisket looks super tasty and the pumpkin and kids shot is a keeper.

Just anxious to see the sliced version and the juices flowing.

Wouldn't that be a treat.

Aussie, you are making me want to do some beef ribs.

Now that is a mouthful. [emoji4][emoji4]

That brisket is going to be sòoooooooo delicious. [emoji7][emoji7][emoji4]

You have it all in Australia. [emoji4]

The weather has been wonderfully warm, in fact record breaking but that will end soon. So today was clean up the tomatoes in the garden day which means more sauce, this time baked pizza sauce. Tomatoes, garlic, butter, olive oil roasted for about 6 hours at 350F. At the end added some oregano and into each jar added a fresh basil leaf. Then made some homemade pasta to try out the pasta sauce that was made on the KK. Tony, see those olives and there are capers in there too.

Jon, I spread my dough out on it and it just makes it so easy to slip into the stone. Some times so pull it off late in the cook but if it is left on No big deal.

What a lovey cook, Aussie, it looks perfectly tasty. [emoji7][emoji7][emoji7]

This recipe is found at https://www.epicurious.com/recipes/food/views/carrot-pizza-with-fontina-and-red-onion-56389448 Seemed like it fit in as Halloween is just around the corner. No mascarpone cheese in the area so I found this substitute on the web. 16ozs cream cheese 1/3C sour cream 1/4C whipping cream Cream the ingredients together. Started this adventure with a trip to the garden for the carrots. It is pitch dark outside and it sure makes it difficult to get descent pixs. The pizza is baked. Plated. When I started this I thought it would be a one time cook only but it's a hit. I am going to make this pie again very very soon. Think I'll start my dough recipe today for another batch. That means within the next 5 days I'll be making at least one more carrot onion pizza. Maybe I'll get it done in the daylight where pixs are possible.:)

I agree with Foothill, poultry is like a sponge for smoke.

Thanks, Tony, I must say that sauce is full of rich flavour and it is quite thick. I only added the carrots for some sweetness but didn't want carrot flavour so never intended to leave them. I thought I'd be using an immersion blender on this sauce but it came out just fine. I'll have to dream up some use for those onions and carrots, right now they are in the fridge. I did add some cayenne pepper for a little heat. Maybe when I use it I'll add some capers and olives, thanks for the tips. I had a bumper crop of tomatoes for only having two plants and a late start.

We had another record breaking hot day here so I took advantage and did some garden work. Cleaned up 80% of the tomatoes and decided to make a Bon Appetit recipe for pasta sauce with a few changes. I can't believe this fish hater actually went out and bought anchovies for this dish.;) Ready for the grill. All that white is butter and smashed garlic 12 cloves. On the KK at about 400F for a few hours. Done. I did fish out the onion and carrot and will find another use for them. They were only there to add a little flavour.

Good for you, Jon. I didn't season mine, just baked pizza on it.

What a fantastic cook, dinner looks awesome and to get a gift that keeps on giving is wonderful.

Looking mighty tasty, Aussie.

Oct.23 and it is going to be unusually warm for this time of year in Nova Scotia. At 11:00AM it is already 68F and climbing. I love it.

JD, you probably dropped your low jaw when you saw,"use food processor" but it really does work. I believe I cooked this one at 470F for 10 mins or so because it was loaded.

JDBBQ, here is the recipe that I always use. Basic New York Style Pizza Dough- from seriouseats.com 319 g of bread flour 9.25 g sugar 4.9 g kosher salt 5 g instant yeast 18.2 g extra virgin olive oil 213 g lukewarm water Pulse the dry ingredients in the food processor bowl 3 or 4 times. Add the wet ingredients and run the food processor until the mixture forms a ball that rides around the blade, about 15 seconds. Continue processing 15 seconds more. Remove from bowl and with a little flour kneed 2 or 3 times, it should pass the window pane test. Put it in a greased bowl in the fridge until ready to use but at least 1 day and up to 5. Remove and divide and form into 2 balls that will weigh about 275 g. Allow to warm up for at least 2 hours. To make crust, finger press out into a 10 inch round. Tip: If you are not going to make both pizzas at the same time the dough could be divided and put into separate bowls in the fridge. 2 ¼ C flour About ¾ teaspoon sugar About 1.5 teaspoon salt About 1 teaspoon instant yeast ( NOT quick rise) 1.5 T extra virgin olive oil 7.5 oz of lukewarm water.

Sounds like fun, CK, and you deserve that.

Thanks, Bruce, I try to eat well, it is one of the joys of life.

I won't deny that, Paul.

Cheeseburger night here. What to do when there are no cheese slices- Make your own- Pork beef burgers searing- Loading the bun-