Those look delicious enough that I don’t even care that you’re just making up names for things.
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I pronounce it in the Silesian fashion.
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I’ve made rugelach before with my dad’s tasty home made quince jelly and it just reminds me that I still have some of the jelly and should really make some this week-end those things are deeeeeelicious.
@Agemegos does it have to be quince jelly though?
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I made Tarte Tatin with apples from “my” apple tree (in my dad’s garden)
I haven’t made one for a long time and maybe back then I had a complicated recipe but this one was sooo easy. If you have too many apples: highly recommended 
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Nope. That batch has quince paste; my last batch had apricot jam and was excellent.
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Today I made curried chicken salad for lunch: half a pound of cooked chicken breast, cut up small; a stalk of celery; half a red bell pepper; enough olive oil mayonnaise to hold it together; and a teaspoon or two of maharajah curry powder (a yellow blend with turmeric and saffron) and half a teaspoon of lemon peel. C and I both thought it came out really well.
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Held my monthly Board Game Feast over the long weekend. Unfortunately wasn’t able to have people around this time with a local covid spike, so might need some help getting through this cake…
Galaxy cake and Alien protein bowls with some space themed brews
In regular day-to-day trying to get back into the habit of planning weekly meals and experimenting with different dishes. Starting off fancy with some parmesan Halibut and Cauliflower puree.
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I made more pizza, this time with a new dough recipe, no yeast just sourdough. The dough was way less firm than my other recipe and it pulled really nice and thin, this was the thinnest crust I ever made I think.
Bottom right is the sauce ingredients (plus a little salt)
Bottom left is the Taleggio…
The salami wasn’t optimal because it was too soft and the slices were too thick. Tonight, we’ll have the other two portions of the dough with the better Italian salami that found it’s way into the fridge.
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One of Friday night’s pizzas. It’s approximently rectangular to maximize the quantity I can cook at once on my rectangular pizza stone.
It was good, but the crust could have used rather more fermentation time, it was a tad on the bland side.
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Tonight’s iteration. same dough as friday; 48 hours in the fridge definitely improved the flavor. Wasn’t raining today, so I picked some basil.
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That looks so good!
I’m not a tomato person, and I’m allergic, but really been craving pizza with tomato sauce every since my birthday pizza, which I got sauceless and it really needed it.
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in Italy they have white pizza that has a different base. I’m not sure if it’s just Mozzarella or if there’s a bechamel on there as well. recipes in the net suggests just cheese…
i know tomatoes are ubiquitous… that has to be difficult.
can you eat red bell peppers? they could possibly serve as replacement as you can make a tomato like sauce from them, especially if you grill them and remove the skin. it should have similar sweetness and you could add some basic vinegar for acidity. but you probably know far more about tomato replacement then me.
hope you get to eat some tasty pizza
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Peppers are just as bad for her. 
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Pesto can make a decent pizza sauce alternative also - I’ve had some totally delicious pesto pizzas.
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Do you know Flammkuchen?
it is a local crossborder (France Alsace–Pfalz/Baden) specialty. a very thin crust that is usually store bought topped with creme fraiche, onion and diced bacon originally. cheese especially Munster can be added as can nearly everything people put on Pizza. if i couldn’t get the crust o would substitute very thin pizza crust.
there are sweet variants with apples as well. in France known as tarte flambe. very tasty no tomato in sight.
I’ll make it and post pictures when we get back from our short trip away from home.
PS: my partner insists however that Salami does not belong on Flammkuchen.
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White pizza is a thing, in some places. It’s either done with just cheese (which I don’t care for) or a white sauce. Basically a bechemal style sauce, usually with garlic, but there’s probably as many variations of it as people making it. Not a thing I’d ever make for us, but I’ve had it occasionally at pizza joints, and I shared an office in NJ with a guy who got a slice every week, at least.
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I’ve had it, but I’m not super fond of it. Possibility guilt by association as I didn’t like spaghetti growing up, and we had it a lot. I wouldn’t go for it no matter the sauce. I’d get plain and parm if I was super lucky. A lot of foods I didn’t like as a child are now allergies. Which have gotten worse. A single strand of sauced spaghetti gave me a blister the size of a pea the next day. Bell peppers do the same.
I’ve done a garlic oil drizzle with some smashed roasted garlic. Or just plain. But tomato and cheese goes together so well and I love pizza, my free birthday pizza was from a small(3) chain that happened to be a childhood pizza place, that opened a location near us a couple years ago. Nostalgia cravings are strong. It’s super thin with a corn meal drege which I love the texture, but dry without sauce.
Away from memory lane,
Friday was super stressful so once the kids were asleep I stress cooked (that’s a thing right?) A bunch.
Bacon wrapped shrimp, pork katsu (boil n bag curry not shown) zucchini and onion tempura. I really liked the way the zucchini held up with this cut. I did small sticks and let it air dry a bit and it stayed crispy for quite a while. I’ve been using a lot of zucchini, we need to eat more veg (not all of it is fried I swear). I really should grow some.
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I made a very special Board Game Feast last night to commemorate my first preview game - Cascadia, coming to KS tomorrow.
Made a Cascadian Surf & Turf: Blueberry glazed Sockeye salmon; Mushrooms stuffed with elk, roasted garlic and blue cheese; roasted root vegetables with red wine jus. All made with local ingredients from the Pacific Northwest.
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Yes! We had Tarte Flambe in Strasbourg many years ago when visiting a friend who was living there and thought they were amazing! We still make them a few times a year but only ever with the creme fraiche, onion and bacon topping though! 
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