One night I made pizza dough with bread flour and baked it on a pizza stone. In case you are wondering, bread flour does make a difference. It has more protein than all purpose which provides the structure you need for crusty bread. I topped the pizza with a basil oil, heirloom tomatoes, basil, and fresh buffalo mozzarella. I served it with a roasted golden beet arugula salad with a red wine vinaigrette as well as roasted organic carrots. Halfway through the meal, I realized that everything was made from scratch except for the mozzarella. I even chilled the salad plates before plating! This would not have happened 6 months ago.
Don has also absorbed some of my newfound culinary tendencies. See the beautiful quadrillage marks on the steak he grilled below.
Recently, we had a lovely home cooked dinner with some foodie friends. They served a tender flank steak with ratatouille and grilled polenta. We cleansed our palate with a summer greens salad. For dessert, we had cherry clafoutis with mascarpone cheese, which is a French skillet cake. I was very impressed with this "casual" meal.
All this cooking and eating has made me one of those folks who take pictures of their food, whether at home or at a restaurant.
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| One Sexy Mater |
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| More Sexy Produce from the Boulder Farmer's Market. |
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| Albert House Made Margherita Pizza |
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| Roasted Organic Carrots |
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| One of Our Weekday Meals |
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| Behold the Quadrillage Marks! |
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| Flank Steak, Ratatouille, and Polenta Cake |
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| That is a great plate for this salad |
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| Clafoutis with Mascarpone cheese, the best of France and Italy! |
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