I bought some lamb on sale a while ago and it was such a nice change of pace I now have it every month or so.
Well now...listen to the Forum Cop! Hal...(I agree about keeping on topic and I promise not to stray for a couple weeks anyway.)
-Salad -Meat loaf -Mushroom/spinach ravioli with chive brown butter sauce -Fudgesicle Also threw together a 3 Day Refrigerator Rise pizza dough to make pizzas Tuesday night.
-Salad -Homemade pizzas, 50% bread flour/50% pasta flour --Plain white Fontina cheese with garlic olive oil --Tomato sauce with mozzarella, red onions, Kalamata olives, capers and anchovies -Parmesan Reggiano & crushed red peppers -Fudgesicle When @Al Amoling posted his anchovy pizza meal, I knew I had to try it just once. Quite a few pizza recipes said that anchovies go well with olives, capers and red onions, so that's what I went with. I bought a high-quality jarred Spanish anchovy packed in olive oil so I would not be turned off by something strong & cheap. As recommended, I cut up the anchovies into 4 pieces and sprinkled them all over so there would be a piece in every bite. I put a total of 6 fillets on the pizza. Also as recommended, I added them the last 5 minutes of baking so they would remain intact. One recipe said to put them on after the pizza was finished baking, and to let them sink in as the hot pizza sat for a few minutes. The combination makes an "interesting" pizza (think Penne Puttanesca on a crust) but it's good...just not great. Every once in a while there's a mild taste of fish and a little bit of salt, but nothing real prominent or even consistent. Actually, I was a little disappointed, because I expected to be overwhelmed. I prefer the stronger flavors of a traditional pepperoni pizza, but might try this again with a different brand of anchovy that would have a stronger taste...maybe something canned and salted.