daniellescm's Profile

No Emile Henry? I'm a pretty dedicated fan. ;)

I do this maybe twice a week with Brussels sprouts, broccoli, broccolini or asparagus. I would recommend sea salt before roasting, and adding a few smaller cloves of garlic if you like roasted garlic (which I do). Lemon juice, a little sprinkling of parmesan or red pepper flakes also make nice additions.

@jptr13 Second day roasted veggies are almost as good so I would think they'd be fine in a soup. I would be careful not to get them too brown though because I imagine the crispier bits would taste a little bitter blended up.

What kind of temps are people using with the quarry tiles/untreated slate?

We've gone through three or four commercial stones but they can't withstand the heat necessary to get really good homemade crust. I love Emile Henry so considering that one... anyone tried it at 450-500 F?

PIE CRUST! And pesto.

Lately I've been experimenting with pancakes. I quit eating them all together for about a year because the flour/sugar combination was just not very satisfying. At the moment I'm trying out recipes with cottage cheese or ricotta -- the heavy texture is much more satisfying than your regular fluffy pancake, and you get a protein boost too. Delicious with real maple syrup and berries on top!