Recipe: https://unapologeticeats.com/caramelized-onion-fig-and-prosciutto-pizza/

Savory and delicious. On my oven, it needed a little extra time on baking the dough and I should have used higher heat than medium low to caramelization the onion. 😂 But overall, pretty easy and good. I am not that great at rolling out dough, though.

Destashed ingredient: ube extract

Confession: I didn’t even make the bread used in this recipe. It had been hanging out in my freezer for a couple of months or more, and I wanted to use it up. It also happens that I wanted a quick, easy, and cozy recipe for this week’s challenge. So, tomato bread soup!

Not much to say about it, but that’s not a bad thing at all — it tasted great, was easy to make, and once again proves that sometimes the simplest recipes are the best.

(P.S. An added bonus is that this recipe really opened my eyes to how good beefsteak tomatoes are! If they’re available in your area, I highly recommend trying them.)

I have yet to find a way that I or my family enjoy whole pork chops, but they're really tasty and versatile when chopped up! This was my first time velveting meat, and I think it turned out really well.

Greetings, everybody! Since the theme for this week was "high-hydration dough", I made some bread with high-hydration dough! Initially, I wanted to make a type of bread that I haven't eaten before. However, I decided to make one of my favourite types of bread instead. While I've had focaccia before, I haven't had the types of focaccia that I've made besides tomato focaccia.

I made my focaccia a day later than I planned on doing so, because I couldn't find my yeast, so the following day, I bought some yeast, and began preparing my focaccia later that evening. Anyway, I began preparing my focaccia by combining some yeast with some water, and waiting until it became foamy. Then, I mixed some flour with some salt and my yeast mixture into a bowl. Afterwards, I heated up some water, and poured it on top of my mixture, and mixed it up with a spatula. For some reason, I made the decision to mix the dough in my bedroom.

I then covered my dough with a towel, and let it sit for half an hour. Half an hour later, I stretched and folded my dough a few times, smothered it in olive oil, and then moved it to my fridge, where it sat overnight. The following day, I took it out of my fridge, deflated the dough, and placed it onto an oiled baking dish. Afterwards, I let it sit for several hours before preheating my oven, and preparing my toppings.

My toppings of choice were tomatoes, carrots, corn, green bell peppers, blueberries, red cabbage, and pickled turnips. For the tomatoes, carrots, green bell peppers, and red cabbage, I simply chopped them up. For the corn, I boiled it beforehand. For the blueberries, I defrosted them from frozen several hours prior. For the pickled turnips, I patted them dry. Anyway, I placed my toppings onto my dough, and then baked my focaccia for 40 minutes.

The focaccia turned out very delightful. I've eaten it for several meals already. In fact, I'm literally about to bake a new batch of focaccia! Also, here is my ranking of each of the types of focaccia that I've made:

1. Tomato.
2. Blueberry.
3. Pickled turnip.
4. Corn.
5. Carrot.
6. Green bell pepper.
7. Red cabbage.

Anyway, have a great week!