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10-11-2018, 12:40 PM
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#1
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Executive Chef
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
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Sausage Pizza Day Dinner - Thursday 10/11/2018
https://foodimentary.com/2014/10/11/...age-pizza-day/
Not making a sausage pizza but doing something else with sausage and dough. I'll be firing up the pasta machine and making pasta with sausage ragu. Green salad on the side.
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10-11-2018, 01:30 PM
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#2
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,083
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To satisfy a mutual craving, we're having pepperoni pizza tonight. After all, pepperoni is a type of sausage.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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10-11-2018, 06:12 PM
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#3
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,244
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Huh, coincidentally, I have the sausage part covered. No pizza, though. We'll be having the sausage with peppers and onions, along side the last package of Three Bridges Pasta - a spinach-ricotta tortellini. First, though, we'll toss the salads...into our mouths. 
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“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter
"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
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10-11-2018, 09:22 PM
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#4
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Executive Chef
Join Date: Jun 2011
Location: Montana
Posts: 2,614
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I made pizza last week. I have always eaten fresh pizza but last week I made a frozen Pepperoni pizza and tried it today. I think i'll do more of them!
I was surprised as it was just as good as fresh!
[IMG]  [/IMG]
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10-11-2018, 09:32 PM
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#5
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Executive Chef
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,667
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Quote:
Originally Posted by salt and pepper
I made pizza last week. I have always eaten fresh pizza but last week I made a frozen Pepperoni pizza and tried it today. I think i'll do more of them!
I was surprised as it was just as good as fresh!
[IMG] [/IMG] |
Did you cook it, then freeze it, or did you freeze it raw?
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10-11-2018, 09:46 PM
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#6
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,244
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Our pizza-less sausage, along along with tortellini sauced with a quick one made with leftover half cans from a couple of previous meals. I couldn't believe how fresh the salad greens were. The farm stand said they would be fresh for a week - and they were!
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter
"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
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10-11-2018, 09:55 PM
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#7
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Executive Chef
Join Date: Jun 2011
Location: Montana
Posts: 2,614
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Quote:
Originally Posted by JustJoel
Did you cook it, then freeze it, or did you freeze it raw?
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I made it Raw and double wrapped in Glad rap.
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10-11-2018, 10:34 PM
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#8
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,115
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I did a take on GG's Caprese Fish tonight in my individual casseroles. The side was really good too with highly spiced Orzo and zucchini ribbons in a garlic herb butter sauce. Yummy dinner.
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Life  is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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10-11-2018, 10:59 PM
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#9
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Executive Chef
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,762
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Quote:
Originally Posted by tenspeed
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Tenspeed, I just watched this episode last night on YouTube!
For the Sausage portion --- I made whole grain penne pasta with sweet italian sausage and kale--- add in loads of garlic, white wine, olive oil, some freshly grated nutmeg and some homemade chicken stock to create the "sauce" --- topped it off with grated grana padano cheese and made a loaf of Trader Joe's "Half Baked Idea mini ciabatta"
YUM!!!
Please, please, no photos!!! (I forgot )
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10-12-2018, 08:27 AM
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#10
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Master Chef
Join Date: Jan 2011
Posts: 6,310
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Butternut squash tamales. The squash is in both the dough and filling. The original recipe is vegan. Next time I'll have to adjust the amount of squash, as we ran out of filling with several tamales worth of dough left.
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