Some food-related (mostly) things we enjoyed this past week:
We kicked off last weekend with a martini (dirty of course) and rental of the movie “Skyfall.” Â We’re not huge James Bond fans (I think this is the first Bond movie I’ve seen start to finish), but it’s an entertaining and fun movie, perfect for a Friday Movie Night. Â Plus it provided an excellent excuse to indulge in a martini.
Dan has perfected his homemade pizza dough recipe. Â We think. Â Maybe. Â Dough can be tricky — sometimes it gets too done while the toppings are still cooking, other times it’s not done enough. Â But the dough we made last weekend, using a recipe from Cook’s Illustrated, was perfect. Â Whether it will turn out perfectly the next time we make it remains to be seen. Â We definitely found the perfect-every-time pizza sauce recipe, also from Cook’s Illustrated — blend the following ingredients in a food processor: Â 1 (28 oz) can whole peeled San Marzano (or other good quality) tomatoes, drained; 1 tablespoon olive oil; 1 teaspoon red wine vinegar; 2 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon dried oregano; and 1/4 teaspoon ground black pepper. Â No cooking required! Â We also discovered (thanks Steve!) a genius method for re-heating leftover pizza — place it in a dry non-stick skillet over medium-high heat, cover just the pizza loosely with a sheet of foil and cook for about 5-7 minutes. Â The cheese and toppings will get warm and the crust will be crispy — just as good as fresh from the oven!
We stopped by Whole Foods last weekend to pick up a few groceries and these branzino fishes were so beautiful that we had to bring them home for dinner, even though we had planned on an entirely different meal. Â Branzino (or “branzini” — tomayto, tomahto) is the least fish-y tasting fish I’ve ever had. Â Stuffed with slices of lemon and shallot, drizzled with olive oil and grilled whole — branzino is our favorite fish dish by far. Â I don’t even mind it looking at me before I eat it, it’s that good.