Seventeenth Sunday

 

 

 

This Sunday we found ourselves a small but merry troop enjoying a delicious impromptu menu semi-inspired by our trip to Mitsuwa on Saturday. Half of the troop wanted Italian the other Japanese -- our compromise -- homemade pizzas embellished with ingredients from Mitsuwa. Each participant picked their topping ingredients:

• X: Enoki mushrooms, Oyster mushrooms, onions, peppers, mozzarella, tomato pizza sauce,onion, ground pork, japanese eggplant
• M: Enoki mushrooms, Oyster mushrooms, green salsa, mozerella, onions, ground pork, peppers, fresh basil
• R: Enoki mushrooms, Oyster mushrooms, ground pork, baby peppers, fresh mozzarella, tomato pizza sauce, fresh basil

The dough came from the Cook’s Illustrated recipe. The recipe is quite good and what makes it even better is how easy the dough is to handle. I’ve never tried to freeze it, though I’ve read you can. This would make a great go to easy dinner option. According to Cook’s  --“ If you have extra dough you'd like to keep around for later, be sure to let it rise fully before freezing. The best way to defrost dough is to let it sit on the countertop for a couple of hours or overnight in the refrigerator.”

 

Dessert was purchased at Mitsuwa and in the spirit of the Sunday dinner, we tried something new. Rice cakes… mango, kiwi, and pineapple. My personal review --  although the flavor was good the texture was just something that might require just a little more time to get used too. I know  The texture is a bit flabby. I’ve must have mentioned this once or twice but… I do love our little Sunday gatherings, regardless of how messy it makes the kitchen. I’m looking forward to many, many more.