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Thank you! I'm planning on trying some combination of these techniques over the weekend. I still have questions: What makes the crust seem so...un-dough-like? How come it never bubbles/separates from the filling? Can the result I'm looking for be achieved in an oven? Am I out of my mind to be toying with the idea of trying to coat the knish mixture in batter, if I don't get the result I'm seeking with a traditional approach?

A few meals we’ve been having this week. Below. Bought Tortellini with red sauce Below Pork chop with pasta and red sauce, plus puréed baby spinach. My red sauce is gently fried onion and garlic in olive oil, a can of tomatoes and usually a pinch of dried basil or maybe oregano. I know I could open a jar of passata but I’ve always done it this way. Below Breaded chicken fillet, salad and nuked potato.

Maybe. The sauce was light but very flavorful thanks to the oil from the garlic confit and several cloves of the garlic plus red chile flakes. The almonds are browned in that, then the beans went in with a bit of butter and cooked a few min to very lightly brown the butter before the white wine and mussels went in. The mussels got fished out, the broth reduced and garlic mashed before the pasta was added to finish cooking. The sauce was finished with parsley, lemon zest and juice and a final dab of butter to emulsify everything.

I'd like to reorder this year depending on the tariff situation.

I had a jar of Rao's for dinner night before last. It was OK but I can't say I liked it. Maybe it was the carrot? I'd love to find a brand of pasta sauce that I really, really liked. My jar said: "Product of Italy" "Manufactured for: Rao's Specialty Foods, Inc. "Montclair, NJ 07042" I find it fast enough to open a can of tomatoes and peel a garlic clove, albeit a jar of Rao's on sale is cheaper.

Rao's

No sauce? Maybe blend anchovies into some butter?

I like Rao's A nice NYC gravy/sauce. But on the bottle...right below where it says made in New Jersey....is says "a product of Italy" Like Sinatra was a product of Italy I guess

And which isn't a knish.

Like the green beans & potato recipe above, this one is also in the spring section but the fresh beans at my local farmers market have been beautiful lately and I got mussels in my weekly fish share so I made the pasta with green beans, garlic confit, mussels, and almonds from Six Seasons of Pasta. I enjoyed this, all the elements were excellent but it didn’t really come together as more than the sum of its parts like the green bean and potato recipe did. As usual, I doubled the amount of beans, with a mix of green and yellow beans and reduced the pasta from 4 oz/ serving to 3 oz.

Thanks. In fact, their virtual assistant just told me that the panettone is expected to arrive Dec. 16. I feel better!

Roasted chile Poblano, roasted red bell pepper, and red onion salad with Parmesan vinaigrette, served with butter lettuce Red chileatole with mushrooms, chicken, and zucchini. Soup base was toasted ancho chile paste, sauteed white onion, and sauteed garlic, blended with homemade chicken stock.

Purolator is a Canadian shipping company. Your parcel is in good hands.

I got an email from Goûter a couple of days ago that my order had been released to Purolator, but I still haven't heard anything more! It doesn't help that "Purolator" sounds to me like an oil filtration system. 😆

@Shelby Are you using the Misfits+ membership or do you just do the regular shipments?

Hard to believe that I started this topic with an article from my Smithsonian daily download and here I am back again with yet another Smithsonian download from today: Gas Stoves Are Poisoning Americans by Releasing Toxic Fumes Associated With Asthma and Lung Cancer

I got a UPS email for a delivery tomorrow from USM CT CO BULLETPROOF MIDWEST which seems to be a logistics company handling shipments from Canada so maybe Goûter panettone is on the way sooner than I expected!

Sure. Sift 125g of plain flour with 1 tsp baking powder and a pinch of salt. Mix in 125g greek yogurt. Divide into 2 balls, roll out and cook in a dry tava or flat pan, a minute or so each side.

Aah @sartoric, could you disclose the secrets of your never fail yogurt flatbread?

The goat and potato curry gave us an encore performance, this time with Nagi Maehashi’s smashed cucumber salad and my never fail yogurt flatbread. I did trick up the curry a bit, with extra sautéed red onions and tomato purée.

Oh me too me too.

It could be argued that it's all "the good stuff" LOL. That said, I'd probably be doing the same thing...and telling myself that it's a waste of time...and doing it anyway. 😄

Excellent job! Nope, I'd be the exact same way. You want equal amounts of the good stuff in all containers

Looks utterly delicious, @patti !

24 brown bag meals delivered to the community fridge about 2 hours ago! Yay! I’m always relieved when the task is completed. The positives about this week’s meal are that the soup (thankfully) turned out pretty damn delicious, if I do say so myself, and that by only cooking one of the brown bag items, it was also not exhausting. The negative is that there is nothing exciting or sexy about the pictured elements of the meal. Yes, I am shallow. The label (my husband refused to list all fifteen beans). One of the things that bothers me about cooking something in two separate pots is that the soups will not be the same end product. I did not have two ham bones, so that means the pots will be flavored a little differently, with smoked ham hocks in the other pot. The pots aren’t equal in size, so other things were done differently, too. It’s probably unnecessary, but I feel compelled to mix the pots at some point near the end, ladling soup from one to the other to mix them so I can get a somewhat consistent flavor. When I was ladling into the to go containers, I would also mix in a ladle from the second pot until I had room in the larger pot to completely mix them. Does this sound like a waste of time to anyone? The manager of the fridge contacted me yesterday to see if I’d be donating today because she had a young mother of three who had to stop working because one of her children is ill (not sure if long term or what) and needed some food. Luckily, I had enough extra to pack a big container of the soup, a box of crackers, a jar of peanut butter, a banana bunch, and a few other odds and ends from the pantry to be reserved for her. My overbuying ingredients was not in vain. (It’s one of the things I’m working on, though.) Thank for reading!