What's cookin' boys?

[RCW]

It's cake time again boys! Let's get started.

This time it's for the Mrs.

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Only red velvet for her. She'll accept nothing less! LOL


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We'll let these bad boys cool on through lunch. Then it's off to the icing.

She has also requested pizza this evening so we're going to have to get some of @RCW 's famous pizza dough going as soon as we get the icing made. Stay tuned.

Cakes look awesome!

Can't go wrong with a pizza dough recipe from an Italian Church Ladies' Cookbook.....

A basic pizza sauce from Grandmother-in-Law - never met her, but they spoke Italian at their house on the "South End".

Modify to taste, or add diced for marinara, etc. (maybe done it before):

1 large Onion - minced fine
2-3 cloves Garlic - minced
EVOO - - I use quite a bit
1 can tomato sauce (29 oz size?)
1/2+ tsp dried oregano - use 2-3x more for fresh
1+ tsp dried parsley - - 2-3x more if fresh
S&P
CRP - - crushed red (if desired)

Saute onion for a bit in EVOO, then add garlic.

Simmer covered until done - - not making "gravy" - 20-30 minutes +/-.

Modify to suit. Can add basil if appropriate. I don't for pizza or marinara but do for some other stuff.

 

[BBFarmer]

Cakes look awesome!

Can't go wrong with a pizza dough recipe from an Italian Church Ladies' Cookbook.....

A basic pizza sauce from Grandmother-in-Law - never met her, but they spoke Italian at their house on the "South End".

Modify to taste, or add diced for marinara, etc. (maybe done it before):

1 large Onion - minced fine
2-3 cloves Garlic - minced
EVOO - - I use quite a bit
1 can tomato sauce (29 oz size?)
1/2+ tsp dried oregano - use 2-3x more for fresh
1+ tsp dried parsley - - 2-3x more if fresh
S&P
CRP - - crushed red (if desired)

Saute onion for a bit in EVOO, then add garlic.

Simmer covered until done - - not making "gravy" - 20-30 minutes +/-.

Modify to suit. Can add basil if appropriate. I don't for pizza or marinara but do for some other stuff.

I'll like how basic that sounds. I do believe i'll be trying that tonight.

I figured out a few times back that my sauce recipe definitely doesn't convert over for pizza making. We tend to prefer extra sauce on our pizzas, and using extra of my sauce especially after baking it, will often come out too thin on the pizza. Not watery thin, but texturally just not right.

Ran a fair amount of T paste in the last ones and came out better. Then i'm sitting there thinking that pizza places probably aren't simmering sauce all day.

My pops makes and jars his own sauce. When he does pizzas, he'll throw cold sauce down on that mother, top it, bake it, and send it. Comes out well but I've never had sauce in stock like that before to try it.

Appreciate that sir!

 

[RCW]

We’re doing a Pesto-style Bucatini with a few tomatoes. Along with a piece of pork tenderloin.

Getting the pasta stuff together.

 

[BBFarmer]

We’re doing a Pesto-style Bucatini with a few tomatoes. Along with a piece of pork tenderloin.

Getting the pasta stuff together.

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Something about fresh ingredients laid out like that always gets me excited. Love it!

That basil is looking on point to!

 

[BBFarmer]

Dough is doing its thang and first part of the cake is assembled.

Stage 1.... Complete! LOL

 

[RCW]

 

[RCW]

View attachment 160297

Forgot about the pork and corn. Gotta have corn during the season.

Everything was very tasty.

 

[Daren Todd]

Pizzas on the pellet grill tonight. It's too flipping hot to use the oven inside the camper.