Sunday night's 'pizza for dinner' plan is quickly becoming a household tradition. It's so easy, and it always hits the mark: little to no prep, short cooking time, scrumptious results, minimal cleanup. Tonight's version consisted of the obligatory
Udi's Gluten Free Crust, homemade pesto ( recipe to follow), sundried tomatoes, mushrooms and parmesan reggiano. Everything except the fresh basil, which I used in the pesto, was already stocked in my pantry/ refrigerator/ freezer. It doesn't get much easier than that.
My husband, Thor, opened a yummy bottle of wine and that was that. These are some of my favorite evenings.
As it always does, our conversation drifted quickly - from pizza crust,( Thor doesn't like gluten free) to french cookbooks. Eventually we found our way to
Henri Babinski, an french engineer turned cookbook author. He is better known in foody circles by his nom de plume, Ali Bab, under which he published the
Gastronomie Pratique, Etudes Culinaires
, or as translated, the Practical Gastronomist - culinary studies. In an effort to be brief, I'd love to suggest a visit to fellow blogger's Lost Past Remembered, for both a more in depth account, and a beautiful recipe for Veal Chop with Paprika Cream......
As for me and my house, we ate pizza, and puttered around until bedtime.
