Here's what we've been eating over the last few days:
Pesto made with garlic, olive oil, walnuts and fresh basil from our garden.
Another round of pizza for Father's day. The method I use to get great pizza sauce is to peel and core a couple of pounds of tomatoes, blend them and then pour them into a shallow pan in the oven and cook them until they are about halfway to becoming tomato paste. This concentrates the flavor of the tomatoes and makes for a nice thick, non-watery tomato sauce. Cook some onion and garlic with a little olive oil, add some italian spices, and bit of red wine and you've got a first class pizza sauce.
Brandy's Pizza: Roasted garlic, pesto, onions, black olives, mushrooms, artichoke hearts.
Dylan's Pizza: Russian salami, black olives.
Brandy even managed to find some passable mozzarella cheese at the grocery. The one problem I'm having though is getting the pizza into the oven. To solve this my friend Tom suggested brushing it with olive oil and pre-cooking the crust, which worked pretty well. Brandy and I are going to try and find a pizza stone when we are in Turkey next month.
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