My menu. For the week.
I reserve the right to deviate from this menu. ‘Cept for Thursday night’s meal.
Artichoke Soup with chicken dumplings
Karen’s Leek and Goat’s Cheese Tart
Karen’s pizza dough (courtesy of Jeff Crump and The Bread Bar)
Karen’s BBQ pizza technique
Karen’s Pizza Sauce
See you all on Monday.
Arrrrgh… now I want pizza and it’ll surely put me off my calorie count for the day… Thanks Karen!
Paleo is over I take it? Go to Chucks on Locke Street for the best burger around!!
The pizza dough recipe is wonderful. I made a bunch, divided it into portions for individual pizzas, and froze it. It defrosts in about a hour and it’s delicious! Thank you!
Mobile site still wonky with iphone, Karen. Just a couple of slash marks where the big ad always lives.
Thanks Susan! It’s stupid WordPress. ~ karen!
Is that artichoke/chicken dumpling thing a new soup? It’s not one I’ve seen you make before. Have you tried it yet? I need more details because I really only want to try it if I am sure it has been properly vetted by you and The Fella and gotten a dual TADS Seal of Approval.
Marti – I have made the soup before. This will be the second time around and to be honest … it’s only good. Not great. I was hoping for more flavour. I ground my own chicken, made my own broth, made my own breadcrumbs etc. etc. and it will wasn’t what I’d call full of flavour. Could have just been a matter of seasoning so I’m trying it once more. If it still doesn’t do it for me, it’s OFF the rotation. ~ karen!
Thanks. That’s exactly what I wanted to know. After three weeks of head cold, I’m more than a little sick of soup… particularly chicken soup. So if you had something on the level of Fire Broth or the Szechuan Carrot Soup, I’d be all in. But I think I’ll get back to you after Monday. Or Thursday. Best of luck on those burgers!
Is the huge, lovely white cutting board show in your pizza recipe post an antique? Or, is it available someplace? I’ve been looking for something like it that doesn’t stain or get cut marks.
Hi Susan. I’m not sure if it’s an antique, but it is old. It’s just a Carrera marble table top I got at an antique market. I use it for rolling out pastry because it stays nice and cold. Technically I should use wood for rolling out any sort of pasta dough because it likes to be nice and warm. ~ karen!
As much as I hate autocorrect, I wish your site had it. Every darn comment I make seems to have a typo!! Sorry.
Hey Karen, I looked at the pizza dough link. Love the pizza pans for the bbq. You said that the long handle clicks on the pan so assuming that you have two pans but only one handle? Where did you get these and what is the brand name. Would love to do this. Hate cleaning the oven and we tend to slop a lot in our house. Thanks!
Hi BarbWire – I have two pizza pans, each with their own handle. I got them at my local grocery store which carries a Canadian brand called President’s Choice. The pans are President’s Choice, but you can find similar pans just about anywhere. Here area few links I found http://www.amazon.com/Fox-Run-14-Inch-Non-Stick-Crisper/dp/B000XTOKAO/ref=sr_1_9?ie=UTF8&qid=1360508550&sr=8-9&keywords=pizza+pan http://www.amazon.com/Cuisinart-CNPS-417-Pizza-Grilling-Pan/dp/B0063D3MVW/ref=sr_1_47?ie=UTF8&qid=1360508607&sr=8-47&keywords=pizza+pan http://www.eastmanoutdoors.com/bbq-pizza-pan- Good luck. ~ karen!
Thanks a bunch! Will check out the links!
Any good veggie burger recommendations close by? We like Licks, but our food is always cold by the time we get them home.
Naomi – I haven’t in a while, but I used to buy the frozen Licks veggie burgers. They’re good! ~ karen
Glad to see things are back to normal menu wise..Hope you had a great day at the Falls..
Twice a month I make your spaghetti and meatballs. Best recipe ever!!!!
Twice a month, LOL! I’m lucky if I get it into us a few times a year. It is a good recipe, but what I really like about it is how easy it is. No browning the meatballs (they brown in the sauce in the oven cause they kindda float), no sautéing the onions .. nothin. EASY. ~ karen!
I make a delicious Moroccan Meatball Soup with carrots and sweet potatoes. I roast the veggies first because I think it gives more flavor depth.
Your email address will not be published. Required fields are marked *
Copyright © 2015 The Art of Doing Stuff. Karen Bertleson. All Rights Reserved. Written by Karen. russellgibbsdesign.com
WordPress Development by WayLay Design, LLC. | WeDidYourSite.com