How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
The Pizza Page
With pizza being such a universal favorite, we decided to create a page dedicated to just that....PIZZA. Here you will find creations from us and members. Add your pizza creations as you make them here. Enjoy!
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Comment by Patrick on August 9, 2009 at 3:07pm -
We gotta plain with a fresh mozzarella on a da left and a meat a ball with a fresh mozzarella on a da right
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Comment by Debbie on August 10, 2009 at 5:44pm
- ALL of them win first prize!!!!!!!!!
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Comment by Patrick on September 5, 2009 at 11:45am
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You want round pizza but don't have the skill to twirl it in the air? Well here is a tip. After you have removed the dough from the bowl cut it in half and gently form each into a round ball and then let rest on a floured surface for at least 20 minutes. This allows the dough to relax into an even round shape letting nature do the work. See first picture below.
Next work the dough out evenly using your fingers, flipping occasionally. See next pic.
The finished product with only sauce and cheese.
The dough recipe is here.
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Comment by Patrick on November 2, 2009 at 2:46pm
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White Pizza with Broccoli
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Comment by John Barrows on November 3, 2009 at 5:37pm - but ... that's white and GREEN!
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daube ... I concede
Damn! But wait........is it "daube" or "doube"? CHECKMATE!!!!
perish
My horizon has already expanded to it's maximum of 3/4 of an acre. More than that and I might have to socialize. Parish the thought!
that's what I love about you, Patrick ... always ready to learn and grow and expand your horizons ... interestingly enough, southern France often uses pastas or rice (whereas the rest of France is usually potatoes)
ok. Then you have penne with the gravy from a southern France style beef pot roast. Tastes better now that I know what the hell it is.
Well that explains it. Your truth has set him free and he became lost in the moment.
Oui! Tres conveegial! (Laura, that's a word Patrick made up a long time ago)
I emailed John Briggs and complimented him on his improvisation. Here's what he replied:
"I consider this a honor I would not have tried this if I didn't sign on to your site for cooking
Thanks John"
well, it's more or less a stew, or just the process of braising some kind of meat in liquid (such as wine). It's just the southern French word for this type of braised meat dish
Now all we need is a butcher and a candlestick maker and we can set sail.
Laura wouldn't be Laura without her jam.
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