I got to playing with pepper jelly. 

Ingredients:  gelatin, sugar, one orange habanero, assorted sweet garden peppers, one garlic clove, water, and one glass 250ml.   Method: slice everything colorful and thin and mix with sugar, gelatin and a little water to let all the vegetables shrink and curl up for about 6-10 hours.  Amazing how they do that!  Bring to a light boil until passing the gel test on a cold plate.  (about 10-15 minutes)  Pour into hot sterilized jar and cap, let cool. 

The color of the jelly is not as dark as this picture, it barely has color at all, a light clear hint of orange with red, green, yellow and orange squiggles.

Photo:

Hi --

I just posted a wonderful Chicago-style stuffed-crust pizza over on Flour Girl.

I know we talk a lot here about light, crispy thin-crust pizzas here, but there's something to be said for a chewy, buttery, dense Chicago-style pie now and then.

I stuffed last night's pizza with spinach and cheese.

What do you all like best in your deep-dish pie?

Happy baking!

Flour Girl

on my blog today. I'd love to hear your favorite dough recipes and most-favorite topping suggestions.

Happy baking!

Flour Girl

flourgrrrl.blogspot.com

I tried to top a focaccia with whole sage leaves. I let the dough rise, spread it with olive oil, dimpled it, and put on the leaves in a pretty pattern. In the oven the leaves got all crispy and delicious. Yum! But when I picked up a slice to eat, all the leaves fell off. The same thing has happened with rosemary, but to a lesser extent. Must I brush the dough with egg-wash? Then how would I get the oil on top? Thanks!

The sourdough bread is cool enough to slice, and the oven is now free to roast the chicken for dinner. The chicken liver, heart and gizzard are sitting there, forlorn and neglected. Don't let it happen! Make crostini! 

Crostini
2 T olive oil 
1/4 cup finely chopped shallot
1 large chicken liver, chopped very fine
1 chicken gizzard chopped very fine 
1/4 tsp dried tarragon
Dash or two of salt
4-6 grindings of black pepper
3 T of Marsala  

 Heat a small frying pan on medium heat. Add olive oil and shallots. Saute until translucent. 

Add the gizzard and saute to brown (2-4 minutes). Then add the liver and saute until no longer pink, mashing the mixture while it is cooking.

Add the salt and pepper and tarragon and mix well.

Add the marsala and let evaporate, mixing frequently, until the mixture is still moist, but there is no free liquid left.

Transfer to a small bowl and serve with thin slices of sourdough baguette.

Enjoy!

David