Sausage and Fennel Pizza - What We Ate Last Week
Monday — Leftover Sweet and Salty Pork Chops by @flavorsbyfrangipaine
Tuesday — Fish Taco Bowls by @cookingwithlupita
These were so good!! We used cod, which was a little nerve racking considering the last time we cooked with it our dish came out pretty bland. No worries about that here. This recipe was punchy with flavor, and I especially loved the more charred bits because they had a nice smoky flavor. Speaking of which, you know a meal is going to be good when the house smokes up just a little and the microwave fan has to tap in. I had hoped to have leftovers so I could skip cooking the next day, but the fish was too good. We finished it all.
Wednesday — Sausage and Fennel Pizza from The Book of Pizza by King Arthur Baking Company
This was such a sleeper of a pizza. As with some recipes, we realized we’re missing certain kitchen tools (the need for a mandoline was apparent, since this recipe called for shaving fennel). I didn’t follow the directions exactly. The dough recipe technically makes two small pizzas, but I made one large one and adjusted the measurements to match. I was skeptical about how caramelized fennel would taste, but after trying some I made double, because I loved how salty and slightly floral it was. It paired so well with the cheese. This pizza was a great, simple way to jazz up a weeknight staple, and I really do recommend the cookbook. Some pizzas require more prep than others, but this one has made me a lot more confident in dough making.
Thursday — Leftovers
Friday — Jollof Wings and Plantain
I got the inspiration for this after seeing someone online do a premade jollof seasoning dry rub on wings. Wings are one of our favorite things to eat. A comfort meal of mine is a childhood classic: oven baked wings or drumettes with Annie’s Mac and Cheese. I studied the Jollof Rice, Obe Ata, and Peppa Sauce recipes from Kwame Onwuachi’s cookbook, My America, and ended up with this:
Salt, pepper, paprika, onion, and curry powder on the wings, baked for 45 minutes at 350 degrees.
Then I whisked together an unknown amount of Better Than Bouillon, Peppa Sauce, and tomato paste, and that’s when the jollof flavor started to come through. I tossed the wings in it, and the rest is history.
The cherry on top was my find of frozen sweet plantain from Trader Joe’s that you can just air fry.
The only downside: this might have been too spicy for Ade. Oops.