40 pounds of Dark Rye Flour

We made our quarterly trek to JAR Baker's Supply in Lincoln RI for bread baking supplies. This time we purchased 40 pounds of dark rye flour.

Cuban Coffee!

Using our vintage espresso machine
https://toquetips.fantes.com/bellman-stovetop-manual/

Brown Butter Toffee Choc Chip

https://www.bonappetit.com/recipe/brown-butter-and-toffee-chocolate-chip-cookies

Sriracha-Braised Brisket Sandwich

I must try this with my pressure cooker.

The key to success in this recipe is time. Don’t try and rush the brisket by turning up the heat—that will only dry it out and make it tougher. Let it go low and slow until the meat is shreddable. Bon Appetit

Double Chocolate Biscotti

https://www.onceuponachef.com/recipes/double-chocolate-biscotti.html

Chocolate Chunk

My husban brings home cookies made at his school. They shouldn't be legal.
https://www.onceuponachef.com/recipes/chocolate-chunk-cookies.html

RI Pizza at Home

I made sourdough and ripped off a softball sized piece each day to make a RI style pizza. My sauce was a simple red sauce homemade. I pressure cooked 2 cans of crushed tomato olive oil garlic fennel bay leaf oregano chili pepper flakes, 6 local italian sausages and a cup of cheap chianti.

RI PIZZA

The pizza strip, which is apparently available in New England but thrives in Rhode Island. Native Ocean Stater Christopher Borrelli writes about it in the Chicago Tribune:

The pizza strip is the pizza I grew up on, and unique beyond its shape. I doubt I ever attended a party or cookout in Providence where a pile of strips was not served. A box of them was always in our kitchen, the cardboard studded with grease spots. Some call it bakery pizza. Or tomato pie. But "pizza strip" captures its spartan delight. It is basically bread (often a focaccia, with hints of rosemary or basil), a mess of tomato sauce (thick, and bright red)—and that's it. No cheese. Served at room temperature.

https://slice.seriouseats.com/2009/07/the-pizza-strip-pizza-style-indigenous-to-rhode-island-ri.html