Pizza Night

Pizza night at my house is quite an affair.  We have a wood-fire oven and making pizza is out passion.  First it starts with dough made the night before with over-night proofing.  The dough is thin crust

Then I make fresh sauce:

2 cans of 15 oz diced tomatoes
1 can tomato paste
2 cloves garlic
one "kid fist" full of basil
2-4 shakes of oregano
salt
pepper

Here is the selection for pizza night:

Pinapple and Pepperoni with Fresh Mozzerella
Tomato, Peppers and Pinapple with Fresh Mozzarella
Goat Cheese and Texas Honey
Tomato and Parmesan
Mushrooms, peppers and Fresh Mozzarella
Pepperoni, Tomato and Fresh Mozzarella
Tomato and Mozzarella

White Pizza
Sour Cream, Mushrooms and Parmesan
 

Pizza cooks in a few minutes at a very high temperature.

First Cassoulet

A few weeks ago, we made a duck in our oven using the rotisserie feature.  It was very delicious.

Unfortunately, we weren't able to finish the duck so we threw the leftovers (along with carcass) into the freezer.  Today we were suppose to have an ice storm, which didn't materialize, but none the less, I had planned a bean stew with the leftover duck.

First I cooked onions in bacon fat until they were golden brown.  Then I placed the duck carcass, onions, 1 lbs bag of white northern beans, a snippet of rosemary (from the garden), 2 garlic cloves and a bit of parsley into a cast iron dutch oven.  Then I cooked it all day (about 8 hours) at about 300F in wood fire oven.  One hour before mealtime, I added 5 raw brats.

Served with a light red wine,  a good crusty bread and a small salad for a perfect winter meal.