We had this for dinner last night. It was quite tasty.
3. Lightly grease a clean bowl, transfer dough to it and cover. Place in warm spot (I use the bread proof cycle on my oven) and let rise until doubled in size, 45 minutes – 1 hour.
6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.
Makes 1 round loaf.
Wrap just-mixed dough (no rising yet) in saran-wrap and place in a freezer bag. Stick in the freezer. When you want to bake it, pull the dough from freezer and let thaw in fridge overnight or for 6-8 hours. Place on cornmeal dusted pizza peel or parchment paper, cover; and let rise until doubled in size, about 60 minutes. Proceed with step five to bake.
Made these for dinner last night (and forgot to take a picture again).
I had pie crust dough in the freezer, so I used that instead of puff pastry. Instead of poaching the shrimp and then putting the whole thing in the oven, as soon as the cream mixture was simmering, I put the whole business in a regular size pie plate and then mixed in the raw shrimp. There was way too much liquid, I had to scoop some out to get the pie crust on and there was still overflow into the oven. Guess who is cleaning their oven this weekend? I baked it for 15-17 minutes. The sauce didn’t really thicken up, so it was kind of watery, but it was very good!
I made this for dinner on Monday. Forgot to take pictures, so I am stealing this one from Bon Appetit.
I was using full size chicken breasts, so they took longer than 4 minutes per side to cook, and I used vermouth instead of white wine. I served it with whole wheat couscous with peas, it was very tasty!