Using La Cloche Bottom for Pizza

I've been playing around with the La Cloche whenever I can and I know one of the things you can do with it is make pizza. If I look at their instructions, they put the pizza into the deep dish itself but if I want to make multiple, I don't know how to get a cooked pizza out and a new one in!

I don't have anything that can dig into the dish itself to get the pizza out so I had to figure out another way to use it.
My husband suggested using it upside down and I was very skeptical because it's bumpy and there's words. I really thought the dough would just stick to the bottom. But we tried it out and it worked great. No sticky at all!

Same pizza beer dough that I normally use, I'll eventually write up a post on it. ;)

When I put on the first pizza, the La Cloche was cold and out of the oven.
The oven was preheated and I put it in at 350 degrees. The dish didn't crack.
Once it was done I just used a normal plate and I lifted the pizza right off.

Getting the second one on was a little tricky since the stone was not hot.
I don't have a bread paddle so it was tricky.
We took the stone out of the oven and quickly put the rolled out dough on the stone.
Then the 2 of us put on all the toppings in less then 3 mins cause we didn't want the stone to get cold.
Then we popped it back in the oven. :)

Next time I'm going to try with my cookie sheet and lots of cornmeal to see if I can slide the pizza off of the sheet onto the plate right away.

Cooking Class in Chiang Mai - Thailand

I was recently in Thailand for my honeymoon and when we went to Chiang Mai we decided to do a cooking class to learn how to cook Thai food.
Many places have these types of cooking classes for tourist when you travel. Sometimes it's just about how luck you get when you get to the place to see if there's time and room for you to take a lesson.

We were lucky that there were many classes to pick from in Chiang Mai so we found one that was able to work into our schedule.
We joined a one day course at the Thai Kitchen Centre.
The course included a market tour in the morning where they take you to the market and introduce you to the different ingredients.
And then after the market tour you go back to the kitchen and start cooking your 4 courses.
We got to make an appetizer, a soup, a curry paste that you will use in a curry, a stir fry dish and a dessert.


If you go in a group, you don't have to all pick the same dishes, you pick the dishes you want to learn and they will split you up into groups to go to different stations and learn the different dish.
Between me and my husband, we made 8 different dishes that day and we shared the food with other people at our table so we got to sample all the dishes they were teaching during the course.
My husband made:

Glass Noodles Salad (left)

Thai Herb Soup (right)

Pad Thai

Green Curry Paste for the Curry (Below)

And for dessert - Black Sticky Rice Pudding.

I made

Chicken Satay (left)

Chicken in Coconut Milk Soup

Red Curry Paste for my Red Curry with Chicken (right top bowl)

Chicken with Basil Leaves (right bottom dish)

And for dessert - Sticky Rice with Mango.

We had a lot of fun, I really appreciate the cookbook as I don't remember much anymore. It's a pity that some of the recipes we learned that day isn't exactly the same as the cookbook. sometimes the instructor will teach you their style so you can compare it with the book. I'm still trying to hunt down the sauce for the spring rolls they taught in class because it's different from the one in the book and it was amazing.

One challenge I'll definitely have is finding the ingredients here in Canada to make all the food. I can find most of it, but some of it just isn't the same. So I'll be doing some experiments at home as soon as we are not sick of curry anymore and we get a pastel and mortar so we can make the curry paste.

I'll post as soon as we're successful :)

Cheers

 (PS this is a Butterfly Pea drink. I didn't really taste much flavour, it was a bit sweet, but it was very cool to see it change colors from blue to purple wen you add in lime juice!)