Culinary Adventures with Camilla

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Renu of  Cook with Renu  is hosting and she wrote: "Any type of Stuffed breads, but the breads should be baked." If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the stuffed breads basket from the #BreadBakers.. Coconut Buns by Magical Ingredients Callaloo Loaf by Passion Kneaded Double Cheese Fatayers by Ambrosia Meatball Stromboli by Palatable Pastime Pepperoni Rolls by Culinary Adventures with Camilla Ricotta Calzones with Spinach and Sausage by Karen's Kitchen Stori...

For special occasions, they get to make requests. So, for R's graduation at the end of May, he asked for "pizza like Zachary's...and dark chocolate crème brûlée."  Zachary's Chicago Pizza  was one of the stops on the Rockridge Food Tour we did several years ago. I hadn't been there since I graduated from Cal in 1996; and I certainly don't remember taking him there more than once after that. But apparently it was emblazoned in his memory and he wanted it after we got home from the socially-distanced graduation at Laguna Seca. This year's graduation meant being masked, gloved, and mostly in the car except for the brief moments it took for him to cross the stage. Jake was pretty excited about getting to take that victory lap on the world renowned WeatherTech Raceway. We were just behind the pace car for the round. R and I were happily belted in the back. D may have screeched a little as we went through the corkscrew. Ha. This wasn't exact...

For dinner, last night, we had...an array of savory pies. "When the moon hits you eye like a big pizza pie, That's amore!" We LOVE our pizza. And we especially love that we can create our own - with whatever toppings we want. There was pizza smeared with pesto and fresh ricotta, topped with fresh arugula, and dotted with lemon slices; pesto and four kinds of shredded cheese; tomato sauce topped with pepperoni, salami, ham, and 4 kinds of cheese; tomato sauce, 4 kinds of cheese, ham, and fresh pineapple. You can guess who ate what! When I plan ahead - way ahead - my favorite pizza crust is Mark Bittman's "No Work Mostly Whole Wheat Pizza Dough." This is the easiest pizza dough I have ever made! But it does require lots of lead time. The recipe suggests letting the dough ferment for six to twelve hours and that the longer you let it ferment, the more complex the flavor. This recipe makes one pizza. I double it and triple it with no problems. ...