I mentioned last week that Matthew has snowshoeing practice every Monday. He and his team will be competing at the Special Olympics Iowa Winter Games in Dubuque, IA January 9-10, 2023.
Unfortunately, as you can see, they have been practicing in the grass and mud. But that is about to change soon. A blizzard is forecast for the end of the week. We kept busy in the kitchen this week. As I have stated before, I hate to waste food so…
Monday in the Kitchen with Matthew: What to do with leftover pizza toppings? Make Pizza Bowls…Italian sausage, pepperoni, shallots, green pepper, mushrooms, black olives, green tomato pizza sauce then topped with a mozzarella-provolone blend and served with garlic toast.
I thought post-Thanksgiving we might be turkeyed out, but I needed turkey for the pizza on Friday, so we made a boneless turkey breast in the crockpot. Since it is so easy to do we really need to have turkey more often.
Thursday in the Kitchen with Matthew: We had enough turkey for two meals…Turkey, mashed potatoes, gravy and green beans for dinner.
And the rest of the turkey…A Louisville Hot Brown or Kentucky Hot Brown sandwich was created by Chef Fred Schmidt in 1923 at the Brown Hotel in Louisville, Kentucky. It is an open faced sandwich that is a variation of a traditional Welsh Rarebit.
Friday Pieday: Louisville or Kentucky Hot Brown Pizza…pan crust topped with mornay sauce, Parmesan, Gruyere, turkey, bacon, tomato and Mozzarella then garnished with Parsley.
Renowned Des Moines Chef-Restaurateur, George Formaro, recently shared his Italian family’s recipe for ‘Thanksgiving Lasagna’ on his FB page. George Formaro is the accomplished restaurateur behind some of Des Moines’ most successful eateries – Centro, Django, Malo, South Union Bread Café, Gateway Market & Café and Zombie Burger + Drink Lab. He is also the founder of the first artisan bakery in Iowa, South Union Bakery, opened in 1996. Raised in an Italian family on the city’s east side, Formaro knew the power of good food in strengthening bonds among family, friends and business associates. A six-time James Beard Award nominee, his education in the restaurant trade began in several of Des Moines’ well known restaurants as well as Des Moines Area Community College’s well-regarded culinary arts program.
So we decided to give it a try…
Saturday in the Kitchen with Matthew: 'Thanksgiving Lasagna' - We spent four hours in the kitchen preparing the sauce, meatballs and lasagna. The three hour sauce (gravy) was cooked with pork neck bones, homemade meatballs & link Italian sausage to add flavor. We had plenty of leftovers to freeze for another day.
Sunday’s pizza was inspired by our Jewish friends celebrating the start of Hanukkah…
Sunday’s Creation: Everything Bagel Pizza…a pre-baked thin crust topped with a sauce of whipped cream cheese-Everything Bagel Seasoning-lemon zest-dill, lemon pepper salmon, tomatoes, red onion, capers and a squeeze of fresh lemon.
That’s all for now. See you next week!