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Pizza pizza!

Anyone remember those old Caesar’s Pizza commercials?  Where the guy goes “PIZZA PIZZA!!”?

Anyway… before Christmas break, J hosted a party for which he made lots and lots of pizzas with a wide variety of toppings.  The day before, we gave THE DOUGH a test run.  THE DOUGH is in caps because it was special – rather, it was aged.  Aged in the fridge for nearly one week.  Yes, for an entire week, J had approximately five lumps of dough in various containers sitting in his fridge.  But THE DOUGH was very yummy.  On top, we threw some brussel sprouts (don’t hate – they’re actually really good), bacon, and mozzarella.

Before THE DOUGH entered the oven...

After THE DOUGH exited the oven!

That night, I made some chocolate chip cookies following this recipe:

A hunk of Callebaut broken down into chunks

And some buttery butter (that we'd brought all the way back from France)

Another type of dough all together...

Cooookies! Funky Chunky Chocolate Chip Cookies, to be exact

Zingerman’s Funky Chunky Chocolate Chip Cookies

(from Saveur)

1 2⁄3 cups all-purpose flour
3⁄4 tsp. baking soda
3⁄4 tsp. fine sea salt
2 vanilla beans
1⁄2 cup butter, at room temperature
1⁄2 cup firmly packed muscovado or dark brown sugar
1⁄4 cup plus 2 tbsp. sugar
1 large egg
8 oz. dark chocolate, broken or chopped into bite-sized pieces
4 oz. walnut halves and pieces, toasted

1. Preheat oven to 350°.

2. In a small bowl, whisk together the flour, baking soda, and salt.

3. Split the vanilla beans lengthwise with a small, sharp knife. With the tip of a small spoon, scrape out the seeds into a large bowl (reserve the pods for another use). Add the butter and mix together. Stir in the sugars and egg until creamy. Gradually stir the flour mixture into the butter mixture until thoroughly combined, then stir in the chocolate pieces and nuts. Chill the dough for 10 minutes in the refrigerator.

4. Line two baking sheets with parchment paper. For each cookie, form 1⁄4 cup of the dough into a ball, then press out on the cookie sheet into a 3 1⁄2″ round, about 1/4″ thick. Place the rounds of cookie dough about 1 1⁄2″ apart.

5. Bake, one sheet at a time, for 7–10 minutes, or until cookies are golden brown and baked through. Cool on the baking sheet for 1 minute, then transfer to a rack.

6. Serve hot or cool and store up to 2 weeks.

And…I end this with a picture of the pork that J made, copying my parents’ recipe.

 

Oink.

 

 

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