Good Bye to The Goat

Growing up in the seventies my mother hauled my sister and I around in a silver, rag top, Pontiac GTO ("The Goat") . It was fun driving around with the top down in the summer--all of us with long blond hair whipping our faces in the breeze, but in the winter (top up, of course) we would freeze! Anyway, good bye to Pontiac and "The Goat."

Fun in the kitchen!

Here are some fun and yummy dishes Dave and I cooked up in the kitchen over this long winter. Here's a great tune to accompany this blog entry:
http://new.music.yahoo.com/louis-jordan/tracks/beans-and-corn-bread--643097



I can't cook without wearing the pretty apron Colleen made for my birthday!



Last summer Mr. Gilroy very generously shared with us a whole huge tub of just dug up quohogs from Narragansett Bay and his delicious recipe for clam chowder. Here it is! Turned out wonderfully!



Homemade pizza rocks! We have been making Julia's tomato sauce and pizza dough recipes for many years and it never fails to make us swoon. But I will try Peter Reinhart's pizza dough recipe one day soon as Kyle will not stop talking about it (just kidding, Kyle!)! Here it is:

Julia's Pizza Dough Recipe
2-1/2 tsp yeast (or use instant yeast and skip the proofing part)
1/2 cup tepid water (not more 110 deg F)
1/8 tsp sugar
3/4 cup cold milk
2 tbsp olive oil
3 cup all purpose flour
1-1/2 tsp salt
Makes 2 @ 16 inch disks.
Best results if using a pre-heated pizza stone. Bake
pizza @ 450 deg F or hotter until nice and done
**************************************************
Julia Pizza Sauce Recipe
1/2 cup minced onions
2 tbsp olive oil
4 cups tomato pulp (out of season: half fresh and half
canned)
1/4 tsp thyme
basil fresh or dried
1 imported bay leaf
2 large cloves of garlic, pureed
big pinch of saffron threads
salt and freshly ground pepper
sugar (to taste)
Cook the onions and oil in a 2 quart covered sauce pan
stirring occasionally, until tender but no brown - 6
to 8 minutes. Stir in the tomatoes; cover and cook
slowly several minutes. Stir in the herbs, garlic,
and saffron; salt lightly to taste. Simmer slowly,
partially covered, for 30 minutes, adding a little juice from the
tomatoes if sauce becomes too thick. Taste carefully and correct
seasoning.
Note: May be cooked in advance and refrigerated; may
be frozen. Makes about 2-1/2 cups (enough for many pizza's or pasta).



Dave's Chocolate Cream Pie that he baked for me! Very yummy!
My friend Clare who just made this pie too suggests this recipe (use semi-sweet instead of bitter sweet): http://www.epicurious.com/recipes/food/views/109139



Samosa stuffed twice baked potatoes with sauted greens from Veganomicon, one of my fav cookbooks! Such creatively delicious recipes! Dave made this for me too!



As Chuck and Jerry blogged Martha Stewart's Mac n Cheese is like crack!
I experimented with the recipe by cutting the sauce recipe in half and adding it to the pound of pasta and it was absolutely delicious! I can't imagine how decadent it would be with the full recipe! Here it is served with sauted swiss chard and broccoli. So good!!
http://www.marthastewart.com/article/perfect-macaroni-and-cheese?xsc=stf_MSLO-ARTICLE