Madison House Chef

A Bountiful Harvest

We all know that I take after my mom, especially when it comes to cooking. Rolling and cooking 400 meatballs, baking 9 loaves of banana bread (I had 18 over ripe bananas in the freezer), preparing and freezing 300 cookies, or assembling any other quantity of quality ingredient to create a winning recipe comes naturally for me … because of the gene sequence she’s passed on to me.
Here’s proof…

No Knead Pizza Dough (with step by step photos)

As our long standing tradition continues, Ken makes pizza for us most Sunday afternoons. We’ve used the CIA Pizza Dough recipe for ages and enjoy the flavor of the crust plus it’s versatility in creating both thin and crispy crust and a chewy thick crust.

We’ve been experimenting with crusts as of late (including cauliflower crust) and this week Ken has prepared the pizza dough using the Bon Appetite No Knead Pizza Dough (inserted below for convenience). This crust is classified as a chewy crust.

Cassoulet (photos)

In honor of Julia Child’s one hundredth birthday Ken wanted to make something French … out comes Julia Child’s The French Chef’s Cookbook: Recipes from Julia Child’s celebrated first television series. ‘What shall we cook,’ he muses? Poulet en Cocotte (Whole Chicken Roasted in a Casserole), Filet of Beef Wellington, Ossobuco, or perhaps Poularde Demi-Desossee, Evocation Albufera (Partially Boned Chicken Poached in White Wine; Rice, Mushroom, and Chicken-Liver Stuffing; Curried Sauce)?

Cassoulet!