trying new things, like making our own pizza

We got inspired on New Year’s Eve by Matthias’ awesome pizza. And I’ve been thinking about revamping our recipes as part of the blog. This might look weird at first, but if I can make it work to my satisfaction, I’ll migrate all our recipe posts into this format. The point is to use the blog for its blogging purposes and not misuse it for something else, and re-creating blog functionality inside the non-blog parts of it should we ever decide we wanted a blog after all. Confused? Try working in my office sometime.

We started with the Ultimate Pizza Sauce as a base for our sauce, but as predictable, there wasn’t enough garlic in the recipe. Here is our enhanced version:

2 tablespoons olive oil
1 tablespoon butter
1/2 cup onions, chopped
1/4 cup celery, chopped
3 garlic cloves, minced
1 (8 ounce) can tomato sauce
2 (70g) cans tomato paste (the little bitty ones)
2 tablespoons grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 small bay leaf (we meant to put this in, honestly…just forgot it)
1 teaspoon celery seeds (it was supposed to be fennel, but we forgot)

1. In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
2. Add tomato sauce and tomato paste and stir until smooth.
3. Add remaining ingredients and bring to slow simmer.
4. Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
5. Remove the bay leaf and spread the sauce on your prepared pizza dough.

ALERT! snobbery limits exceeded

I had a grilled Chavroux sandwich for breakfast this morning.  It was awesome.  Sarah found that they sell it in slices now at some local grocery store.  Same great goat flavor, just easier to work with now.  My immediate thoughts as my  brain processed the delicate tang were

“I need to make a croque-monsieur with this stuff.”

Consider it my next mission. 

In other culinary delight news, we cracked open the Get Well Soon package from pal Sara from my surgery back in November and took the Roasterie‘s Holiday Blend for a spin.  Yummy.  And I don’t say that about many American coffees.  Seems the owner of the company is from the same neighborhood as Sarah — hard to get down-homier than that.  This was the grind intended for automatic drip makers, but it worked just fine in our French Press.  I might ask the in-laws to bring a few pounds with them later this spring if they can swing it in their luggage.

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