MacKenzie

I made 2 more carrot and onion pizzas today. I am going to freeze one and see how that goes, it should be fine. I skipped the step in the recipe that says bake for 5 mins. after coating the dough with oil then load it up and cook for another 15 mins. I did it like any other pizza but did spread oil on the top of the dough before adding the carrot puree, cheese and onions. It worked just fine. Dressed. Plated.

Oh my goodness, that is to die for, I am positive that I'd love every single thing on the menu. Thanks for sharing and the invite.

I think I'll have to move.[emoji41]

I made my own from 16 ozs. cream cheese, 1/3C sour cream and 1/4C whipping cream. Just blend these together and there you are.

I saw this tip the other day and thought I'd give it a try. To avoid those stringy egg white bits when you poach and egg first strain the raw egg through a very fine strainer(a tea strainer will work). That will get rid of the watery part of the egg white. To the remainder add a little lemon juice to help the white to stay together. Pour the egg into water that is nearly boiling but you don't want any movement in the water. Put the egg in a gently as possible. I put a bed of mascarpone on the plate and then after draining the egg put it on top. This is what you get- It is awesome with that bed of mascarpone. I am nearly out of KK bacon, time to get another pork belly.

Thanks,Tyrus. I haven't forgotten it yet but I tell you what is nice is when the veggies aren't ready you can just keep the SV running. You don't have to worry about the meat overlooking while the veggies catch up..[emoji4]

Tekobo, post away, no one will say anything nasty except Tony if you put broccoli on your nachos. Of coarse I never let him live it down. You notice his name is tony b, the b is for broccoli.

That's wonderful, now if you just had a grill to spin them on. That is soon to be rectified.

Thanks, Aussie, I did enjoy every bite. I had been to the Liquid Gold store and bought some different olive oils and balsamic vinegar and it paid dividends.[emoji16]

Thanks BIGSHEP and dozer, I sure did enjoy it, hated to see it end.

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.