Dinners

A couple of dinners, via the already legendary J. Kenji Lopez-Alt

This Short Rib and Barley Stew a few days back. Very good—the body given by the starch in the barley is incredible. I browned the short ribs, then took the meat off the bones and cut the former into 1-inch chunks. The whole thing was done in an hour and a half. I put the bones back in, to lend whatever flavor they could lend to the stew.

And this pizza last night, topped with this sausage and mushrooms. Very good. Easily a new standard make-at-home recipe. The top browned before the bottom crisped, so next time I will double (at least) the time for par-cooking the sauce-covered dough before adding the cheese and toppings. The sausage is great too—I made enough to freeze two more pizza-sized portions.