Food NOM!: December 2011

Sunday, December 18, 2011

Pizza Pizza!

I've wanted to make a pizza for awhile. I mean, hell, if Northern Virginia can't supply me with pizza that meets the Geneva Convention's minimum standards for human treatment, then I'll make my own! I was at first intimidated to make the dough, because I have pretty high pizza-dough standards, but then I saw at Harris Teeter pre-made dough that you just top and throw in the oven. Awesome!

They couldn't have made it any easier, putting the pizza dough and pizza sauce right next to the cheese section!

The "pizza sauce" they sell is pretty good too!

I put mozzarella cheese, garlic, and a touch of oregano. Also, remember to rub a thin coating of olive oil in the dough; it keeps it from drying out.

In the oven! (425 degrees, for 4-5 minutes on bake, then 4-5 on broil)

Might I add?: Nom nom nom!

Wednesday, December 14, 2011

The "One-Percenter"

I thought I'd show you serfs how we make grilled cheese in the one percent -- or, rather, how our butlers make our grilled cheese for us. A "one-percenter" contains freshly grated Vermont cheddar and one thin slice of ham squished in between two thinly sliced pieces of whole wheat bread, coated in butter.

Grated cheddar.

Thinly sliced whole wheat bread.

On the griddle.

Maybe if you save a couple years' salary you can afford such a luxury. As you can see in the first picture, they end up looking like gold, which is what I'm accustomed to. Until next time, long live unrestrained capitalism.

Sunday, December 11, 2011

Cheesy Ravioli Bake

Came out pretty good. I need to adjust the ingredient ratios next time though, to make it more saucy, and less watery.

Before the oven. The recipe called for diced tomatoes, tomato sauce, fresh cheese raviolis, and beef broth. Well, either the store didn't have fresh raviolis, or I couldn't find it (probably the latter). So instead I went with some crappy Chef Boyardee raviolis. But don't worry, I at least got beef ones instead of cheese raviolis -- because I'm a man. And I at least strained the raviolis to get rid of all of the crappy sauce -- I didn't want to taint the delicious homemade sauce that my mom gave me (I need to learn how to make a good homemade sauce next).

I "spiced up" the recipe a little with my own touch, of course. I added some chopped shallots, which, if you aren't familiar, are basically a relative of the onion -- they are more mild tasting, which is nice, but they still sting your eyes just as bad when cutting (trust me). I also added some minced garlic and fresh ground pepper, of course. Those ingredients can go with almost anything -- except cereal.

Turkey Pot Pie Competition

When I was home for Thanksgiving I noticed one day that my mom was making turkey pot pies with some of the leftover turkey from Thanksgiving. So I mosied on over and starting helping roll the dough out to get it ready for the crust. But when it came time to pinch the crust and seal it on top, I told her that I didn't want to do it because I'd mess it up. She insisted, so I went ahead.

My mom's.

Yours truly's.

Part of my mom's crust fell off the side of the pie in the oven, so she had to take it out real quick and smush it back onto the top so it wouldn't burn and look even worse. I laughed. The resulting pies speak for themselves.