Food

Marco and I received a pizzarette oven as a Christmas gift from his father and his father’s wife. How awesome! It is similar in concept to the gourmet sets that I wrote about a few days ago. This particular set was a four person set (4 mini pizzas can be cooked at the same time). On Saturday Marco and I used it for the first time.

A look at the tables – complete with the mini oven and the toppings ready to go

You assemble the pizza on the provided spatulas and then set it in the device to allow it to bake.

A close-up look (no tools needed for assembly)

Small pizza with jalapenos, paprika, onions, and cheese

Small pizza with paprika, ham, bacon, cheese and chili rings

Small pizza with sun-dried tomatoes and cheese

We made more than enough mini pizzas on purpose, so now we can also enjoy the pizzas again tonight!

On Saturday, Marco, Roger and I cooked one of the recipes from Marco Pierre White‘s book “White heat”. He is a renowned chef from England. This post’s title comes from the fact that he is a drill sergeant in the kitchen and likes to repeat his statements at a rapid fire pace (cook faster, cook faster, cook faster!) and the only accepted answer is “Yes, Marco; Yes, Marco; Yes, Marco”. You can imagine how my husband (Marco) loves to use this to his advantage.

We cooked Escalope of salmon with basil. It is as you might expect a salmon dish with a basil sauce:

The sauce is made from shallots, vermouth (a wine also known as Noilly Prat), fresh basil, fish stock, cream and butter. Yum.