An image I made last winter on the Bible App.
My eye isn't catching a lot outside in the yard these days.
Have a "dependent on weather" walk lined up with some friends next weekend, maybe I'll score something fresh and new! (-:
Even on a "Happy Sunday" we can still be a little bummed, but will still "not be shaken" (-: that this past Thursday William learned that the Men's HS Hockey season was going to start, the schedule set and delivered, MHSAA sanctioned, HS's sanctioned, state sanctioned, only to have the governor show up at another microphone the very next day, Friday, and take it away yet another time. The thing that gets me is that the boys played a Fall season (through the rink leagues, not the school) and have been on the ice in various forms of numbers all Fall and Winter and there has never been one team that we've encountered shut down with a Covid case, no players, coaches, refs we've interacted with get Covid, no rinks ever shut down for Covid exposure. And the Fall was way higher numbers than now. The one part of this story we don't have in the news is the success cases of "regular life" happening without Covid presenting a problem (granted with masks...mostly, I mean come on, boys in helmets on the ice, bit of slippage of the masks...but even then, not ONE case). That part of this story is somehow silent.
Pause to ponder then proceed to some exciting recipe news!
Ok, Parade Magazine recipes for the win once again!
I'm not even intentionally trying to just make them work. Last weekend this one popped up and sounded intriguing, delicious and easy, so I tried it and whammo...YUMMMM!
Say what? I know, but it's not anything you'd expect from that name. It's an easy, flavorful cheesy bread of all things. I didn't even have the preheated pizza stone, just a rimless baking sheet not even preheated and it still worked. I used refrigerated pizza dough and I didn't top with parsley and red pepper flakes at the end either, though I did sprinkle a little garlic salt on the crust after applying the tablespoon of melted butter after cooking. Both Livia and William liked it too, score again!
From Parade Magazine & Alison Ashton
If you love pizza, you’ll love Khachapuri (khah-chah-POOR-ee)—“boats” of dough filled with ooey-gooey cheese. The cheesy bread was a favorite in the Republic of Georgia (a country between Russia and Turkey) before catching on with American diners in cities from New York to Los Angeles. We used refrigerated pizza dough to make an easy, delicious at-home version.
Khachapuri
INGREDIENTS
- 1 cup grated mozzarella cheese
- ½ cup crumbled feta cheese
- 1 large egg, lightly beaten
- 8 oz refrigerated pizza dough, at room temperature
- Cornmeal, for dusting
- 1 large egg yolk
- 1 Tbsp butter
- Red pepper flakes, for garnish (optional)
- Parsley, for garnish (optional)
DIRECTIONS
One hour before baking, place pizza stone on rack in top third of oven. Preheat oven to 500°F.
In a medium bowl, combine cheeses and whole egg.
On a lightly floured surface, roll dough into an 11-by-7-inch oval. Transfer to a pizza peel or rimless cookie sheet dusted with cornmeal. Top evenly with cheese mixture, leaving a ½-inch border on all sides and a small well in center. Tightly roll long edges of dough toward center, covering some of the cheese. Pinch and twist narrow ends to create a "boat." Let stand, uncovered, 15 minutes.
Slide khachapuri onto preheated pizza stone. Bake 9 minutes. Open oven and pour yolk into well in center. Bake 1–2 minutes or until dough is golden (yolk should still be runny). Remove from oven. Top with butter; garnish with red pepper flakes and parsley, if desired.
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