Oh! The glory of fermented dairy products!

My current obsession is homemade pizza.  I made a big batch of pizza dough a few weeks ago and portioned it out for the freezer.  It defrosts in about an hour at room temperature, and with some homemade tomato sauce and carefully selected cheeses, it makes for a rather tasty concoction. So far my favourite is broccoli/cauliflower/provolone/gouda, but I also really liked the simple but delicoius combination of roasted tomato/mushroom/baby leek/provolone/gouda. Yum.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2008, HomemadeTags, Leave a comment

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