On Friday I shared a recipe on how to prepare and bake a simple no-knead bread. Since I have made the bread many times before, I decided to try another variation and that was to use the dough as the base for a pan pizza.
With a completely unplanned but fortunate bit of timing, the batch of preserved lemons I prepared in early February was due for a quality check and it was also the warmest day of the year (so far). The result: A fantastic, barbecued pan pizza with a moist & chewy thick crust (and crispy toasted bottom) topped with turkey, mushroom, bacon, basil, and preserved lemon.
Sour Cream Doughnuts
What's better than a fresh baked old-fashioned doughnut dipped in maple syrup? An old-fashioned doughnut dipped in maple syrup and sprinkled with bacon lardons.
It's astonishing to read the Wikipaedia entry for doughnuts. Just like bread, many countries have their own unique version of deep-fried dough. Some have a hole in the centre and some are filled with cream or preserves. Maybe you prefer yours with a dusting of icing sugar or drenched in a super-saturated lemon & cinnamon syrup. Light and airy or dense and cakey. Koeksisters, beignets, and Berliners are just a few examples of some national variations.
Eating. Drinking. Sharing.