Thursday, August 20, 2015

Reinvent

What to do with overproofed, yeasty, ethanoly dough? Don't throw it out, as I was about to. Solution: make flatbreads and pizzas.

Surprisingly, I hardly tasted the pungent yeast. With some garlicky hummus, no one will ever notice.


Finally, used the frozen leftover racket cheese that was in the freezer for over a year! Here's a healthier, vegged up version of a tartiflette.



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