Friday Feast 155

Appetizer
What is your favorite kind of pie?

Priazzo Roma from Pizza Hut, although I haven’t had it or seen in since about 1990. It reminds me of the first time Hubby took me out for dinner!

Soup
Name something that made you smile this week.

Steve Martin in ‘Cheaper by the Dozen’ The part where he’s pretending to admire the view by the jetty.

Salad
What do you do to cool off when the weather is hot and humid?

Shower. Then when I come out of the shower and change, by the time my hair is dried, I want to hop back in again!

Main Course
You receive $1,000 in the mail with a letter that says you can only use the money to redecorate one room in your home.  Which room do you pick, and what do you buy to spruce it up?

Our bedroom and en-suite. All the other rooms are more or less finished, but ours needs a new bed (Hubby finds it too creaky) and the walls need painting, with a couple of pics and a luxurious pair of curtains, it would be done. The ensuite has a tiled floor, I’d cover it with a pale blue flooring to match the wall tiles.

Dessert
Fill in the blank:  My _________ says __________, but I __________. 

My Hubby says I should stop blogging and get some housework done, but I can do it later!

More FF’s here

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21 Comments »

  1. 1
    Emmyrose Says:

    Happy Friday’s Feast 🙂

    I like your blog..

  2. 2
    Emmyrose Says:

    oops, you can view my FF at http://emmyrose.braveblog.com

  3. 3

    Pizza Pie!!!! *hitting myself in the head* “I shoulda thought of that!!!” *giggles*

    My feast is posted, drop by and dine with me if you can find time!!

  4. 4
    annie Says:

    Great feast!
    Have a great Friday.
    ♥♥♥♥
    annie
    My Life as Annie!

  5. 5
    Ginafish Says:

    Pizza Pie is original! But I love ALL pie, so I’ll just pretend that I meant that type too. Now I’m sooo hungry!

  6. 6
    Nicole Says:

    Do you have to sign up to do the FF? Sounds fun! I hope your daughter likes the Ceviche. It’s very refreshing 😉

  7. I remember those pies form pizza hut–delicious. You served a great feast this week.

  8. Great answers also! I thought Cheaper by the Dozen was a great family movie and that Steve Martin played a funny, yet clean role in it!

    I’m sure the housework will take care of it itself 😉

    Thanks for dropping in on my feast and also for sharing yours. I hope you have a lovely weekend 🙂

  9. 9
    Kara Says:

    LOL I totally agree with your dessert! Great feast! Thanks for visiting mine 🙂

  10. 10
    Lisa Says:

    Housework….what’s that??
    Happy Friday!

  11. 11
    Robin Says:

    Ah…if I had remembered, I would’ve posted a feast; this one looks cute.

    My favorite pie is a split decision–anything with chocolate OR a perfectly made Buttermilk Pie (I’ve yet to find the right recipe, but I’m always in search of…).

    Off to find your Fun Monday post; I’m STILL trying to visit all who played along :).

  12. 12
    Alison Says:

    LOL at your dessert – my husband says the same thing! Don’t you hate it when you find something you really like at a restaurant and then they stop offering it?? Great feast – Happy Friday!

    Thanks for dropping by mine1

  13. 13
    Dianne Says:

    Just about ANYTHING Steve Martin makes me smile (and LOL). I especially loved him trying to say, “I want to buy a hamburger” in “Pink Panther.” The only time he didn’t make me smile was in “The Spanish Prisoner.”

    Great feast! Thanks for stopping by. 😀

  14. 14
    Nichole M Says:

    Interesting interpretation of “pie”!! Have a great weekend and thanks for stopping by!

  15. 15
    Amanda Says:

    Happy Friday!! great feast

  16. 16
    Laane Says:

    Great Feast!!

    Enjoy your weekend!

  17. 17
    beccy Says:

    My husband hasn’t dared say that but I’m sure he thinks it constantly!

  18. 18
    JHS Says:

    Hey, tell your husband to HELP with that housework! 🙂

  19. 19
    Nicole Says:

    Happy weekend! Funny, Im making pork chops tomorrow (parmesan crusted). 😉

  20. 20
    Daniel Slack Says:

    I am new at this site but here is the recipe I use. I have included the

    type of Priazzo lists ingredients for finding your favorites. It is 2:20 am

    in the morning here but I have just typed my personal recipes for it.

    FYI: There is an intermediate layer of dough in the Priazzo Torte.

    It is also important to note that layering is strictly important.

    Separating the cheese layers with meat before adding the wet ingredients

    (i.e. peppers, mushrooms, or what have you) will improve texture. Try to use

    fresh vegetables too. It prevents hydration of dry ingredients that can

    occur. For added flavor try fire roasting any vegetable that will be used.

    Also an improvement to the sauce is to make a big batch and let it cook for

    six hrs or more. GOOD SAUCE TAKES TIME.

    I prefer the 6 Cheese Medium blend on average.

    I also do a Greek style Priazzo (which I call Chariot) that has Feta, Gyro

    meat, tabouli (finely chopped parsley, mint, tomato, scallion, lemon juice,

    black pepper, cinnamon, and allspice), spinach, onion, and olives. It uses a

    green tomatoes, tzatziki and olive oil sauce. It is very enjoyable.

    I use the heatsink you will want to experiment with the technique without

    one. Maybe try pre-baking the vegetables and meat and then layering them

    while still warm, adding the cold cheese in-between the layers.

    I tried adding 2 different links to where I bought the equipment but got

    this message:
    Sorry, Guests and New Members are not allowed to post messages containing

    hyperlinks.

    Anyway let me know how you enjoy it.

    Priazzo
    Types of Priazzo

    Priazzo (classic 2-decker – 1 inner layer of fillings)
    Priazzo Torte (3-5 decker – 3 inner layers of fillings)

    Deutsche (sliced knockwurst and sauerkraut)
    Roma (pepperoni, beef, pork, onions, mushrooms, Italian sausage)
    Milano (pepperoni, beef, pork, Italian sausage, bacon bits)
    Verona (sliced meatballs, onions, green peppers)
    Florentine (five cheeses, regular cheddar, mozzarella, ricotta, Romano, and

    parmesan – combined with ham and spinach)
    Napoli (four cheeses: mozzarella, cheddar, Romano, and parmesan – topped off

    with a layer of freshly sliced tomatoes)
    Portofino (Italian sausage links, onions, green peppers)
    Chariot (Gyro meat, tabouli, olives, spinach, onion, mushroom)

    Various Cheese Blends

    Classic 3-Blend (Mozzarella, Regular Cheddar, Monterrey Jack)
    Mild 3-Blend (Mozzarella, American, Loraine Swiss)
    Medium 6-Blend (Mozzarella, Monterey Jack, Cheddar, Provolone, Parmesan,

    Romano)
    Sharp 4-Blend (Sharp Cheddar, Edam, Romano, Parmesan)

    Priazzo Equipment for Priazzo:

    2 Chefs Planet #598 Deep Dish Pizza Pan 2 Piece Set – Rustica (traditional

    Italian) Pan w/ Trimming Lid

    2 AmNow #HS-999 Baking Heat sinks 40 pins 9″ (22.9 cm) Point to Point. For

    14″ – 16″ pizzas

    Pizza Sauce for Priazzo

    4 (6 oz) cans tomato paste
    1/2 cup Italian Chianti or any other red wine heated to 100 degrees
    1/2 cup water
    4 Tblsp grated Parmesan cheese
    2 tsp minced garlic
    1 Tblsp honey
    1 Tblsp anchovy paste (optional)
    1 Tblsp onion powder
    2 tsp dried oregano
    1/2 tsp dried marjoram
    1/2 tsp dried basil
    1/4 tsp ground black pepper
    1/8 tsp cayenne pepper
    1/8 tsp red pepper flakes
    Salt to taste

    Mix all ingredients and let sit at least 30 minutes and up to 1 day before

    using, stirring occasionally, and refrigerated if allowed to sit more than 1

    hour. Makes enough sauce for two 12″-14″ Priazzo

    Italian Herb Mix for Priazzo Crust

    2 tsp Dried Oregano
    1 tsp Dried Basil
    1 tsp Dried Rosemary
    1 tsp Dried Thyme
    1 tsp Dried Sage
    2 tsp Dried Parsley or Cilantro

    Store mixture in air-tight container until used

    Cheese Mix for Priazzo

    3 3/4 cups shredded Mozzarella
    1 cup shredded Monterey Jack
    3/4 cup shredded Cheddar
    1 cup shredded Provolone
    3/4 cup tablespoons grated Parmesan
    3/4 cup grated Romano

    Store mixture in air-tight container until used

    Priazzo Crust

    2 pkt Dry yeast
    1 2/3 cups Warm water
    2 tsp Sugar
    2 1/2 cups Cold water
    3 Tblsp Corn oil
    2 Tblsp Sugar
    1/3 tsp Garlic salt
    1 1/2 tsp Salt
    1/4 cup Dry Italian Herb Mix
    6 1/2 cup All-purpose flour
    2 cups Corn Meal

    Soak corn meal in separate bowl 20 minutes in 1 cup of warm water prior to

    use.
    Soak Italian Herb Mix in 1/8 cup of water prior to use
    Sprinkle yeast over warm water and stir in the sugar. Let stand about 5

    minutes or until very bubbly.

    Combine the remaining ingredients with about half of the flour, beating to a

    smooth batter.

    Combine yeast mixture, cornmeal mixture and the Italian Herb mixture.

    Beat in the yeast mixture. Then with a sturdy spoon work in remaining flour

    until you can toss it lightly on a floured surface and knead it until it

    feels elastic in texture.

    The kneading may require about 3/4 cup additional flour, which you will be

    coating your hand with as you knead the dough. Don’t let the dough become too

    stiff.

    Place it in a large plastic food bag or bowl. Be sure to spray inside with a

    cooking spray or wipe the inside of it with oil and place the ball of kneaded

    dough to rise until doubled in bulk. Be sure the plastic bag or bowl is large

    enough that it will permit the dough to double. You can place the bag or bowl

    of dough on a warm, sunny spot on the table or kitchen counter which helps it

    to rise.

    When dough has doubled, punch it down and shape it. Form the dough into a

    ball about six to eight inches wide.
    Using both hands, one on top of the other, press from the center outwards on

    it to start stretching it out, turning the dough a bit on each push. You can

    also pick up the dough and squeeze the edges of it while turning it like a

    steering wheel. This allows the weight of the dough to stretch it.

    Once the dough is about 1/2″ thick all the way around, use a rolling pin to

    flatten it out to about 1/4″ thick. Run the pin over once or twice, flip the

    dough over and give it a quarter turn and roll it again to make it even. Roll

    it till there is approximately 1/4 inch over lapping the pizza pan edge

    Take a fork and put puncture holes all over the dough. This keeps it from

    bubbling up while cooking. Transfer dough to the Deep Dish Pizza Pan that has

    been greased and dusted in cornmeal. Press over the bottom and up the sides

    of the pan.

    In a frying pan, brown any meat and vegetables you will be using in the

    Priazzo.

    Start stacking the ingredients starting with a layer of meat, sauce, then

    vegetable, then cheese, then meat, etc. Midway you can add a thin layer of

    crust half the size of the outside crust, being sure to coat it lightly with

    oil to limit moisture absorption. Proceed to continue the layering process

    until you reach the top of the pie. Cover each pie with dough that has also

    been punctured all over with a fork; crimp edges to seal.

    Add the sauce and topping ingredients, spreading each ingredient evenly over

    the dough. Let this rise about 20 minutes in a warm place and then bake at

    375, about 45 to 60 minutes, putting one Priazzo at a time on center rack of

    the preheated oven.

  21. 21

    Woah! Thanks for that! I *must* try it…


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