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Delicious. It is worth make them in a huge baking tray and froze them in individual portions. They are delicious. They go well as a side dish with everything.

I also really liked the other dish I made from this book, the figs with Spanish ham. I had these really nice black mission figs (so called because they were first planted in San Diego by Franciscan missionaries). They are peeled and seared at high heat in Spanish olive oil. This made them even more delicious, and then they are simply served with Serrano ham, with a drizzle of sherry vinegar & olive oil vinaigrette, and sprinkled with chives (and chive blossoms if using). I will make this again for sure; I love these little dishes that are easy to make and fun for cocktail hour. I didn't get a great picture, but you get the idea.

Thanks for the compliment! I feel your pain...all that work and your fine gardening, and then having it be wiped out by the storms! I'm glad the nearby Amish community has tomatoes for you.

I'm so glad you are eating such gorgeous delicious looking tomatoes. Nice job not wasting any It about killed me but we drove a few miles to an Amish community not too far from here and bought some tomatoes. I can't remember the last time I bought homegrown tomatoes lol. But, I feel lucky to have gotten some and we'll probably go back the end of this week.

Ohhhhhhhhhhhhhhhhh this looks so buttery and delicious. I want. Looks excellent--I like not being the only bell pepper stuffer here lol. I also thought this was a bit too smokey--or maybe the smoke flavoring just isn't very good. I did like the pretzels though. Looks delicious--and your photography is great! Post more often please Phew. It's been a minute since I've posted in Dinner but I sure have been enjoying looking at everyone's creations. SV'd lamb chops and stuffed jalapenos (Ronnie's brother has a TON of beautiful peppers again this year. I need to search around here and find where I used up all those jalapeños last time) Pizza night Mexican stuffed peppers and beans Ronnie went to Texoma lake for a short fishing trip. Caught a ton of not very big striped bass. Not his favorite thing to catch but he came home with some so some for the freezer and some for dinner. Our collard greens have made a comeback from the damn hail so we that that along with. j SV'd pork chops, cooked to death green beans and mix of all of the cheesy vegetables I had in the fridge. 51st birthday dinner nice and easy. My mom and step dad sent shrimp, oysters, crab and dipping sauces--SO GOOD. So we had that plus cioppino that I bought from Goldbelly. Wings, chicken strips and the rest of the oysters and broccoli salad

@blue_dolphin very interesting combination of flavors. I like them all . Im going to have to look into this . the hot honey put this over the top for me.

Toast with Gorgonzola and pears with a sprinkle of toasted walnuts, thyme leaves and a drizzle of hot honey I was debating between toasts, like this, or a grilled cheese version. Maybe that will happen another day soon.

a simple dinner , with some spinach and Camapri's I always have . Slab ground turkey that was going to be turkey loaf but became slab-turkey burger ; familiar picture , for sure . but easy and I like it . there is Coastal chardonnay , reduced in the pan the turkey was cooked in , over the turkey. Simple and tasty . Ill award myself some pasta credits , as initially I was going to add Demi to the chardonnay , then a pat of butter.

https://recalls-rappels.canada.ca/en/alert-recall/certain-raw-pistachios-recalled-due-salmonella

I've never heard of pressure cooking the curry base so I'm very curious about it. How do you think it compares with being simmered traditionally? Most videos I watch making Indian curries (from India) don't cook the curry base very long - probably around the same time as your pressure cooking it. Do you think the result is superior? If so, in what way?

Ckn Cacciatore

I'd love to try this - quite the different take on coq au vin. I cannot find frozen pearl onions anywhere around here. Even the fresh ones only show up in canning season. I'll have to try harder to find them.

I am probably the crappiest photographer on this forum, but I have cooked and I am sharing. Pressure-cooked curry base (onions-garlic-tomato purree, ground: corriander seed+jeera seed+chilies+couple of fenugreek seeds, kasoori methi leaves+soy sauce, 25 minutes under pressure), chicken breast and frozen green beans added covered (not pressurized) for 15 minutes, squeeze of lemon, ginger matchsticks at the end. Works perfect when you feel like you want Indian food, but Indian is not in your town.

Seems to be pistachios from Iran that are the culprit.

I decided to learn about two things at the same time : 1 ) the new Barilla bronze die pasta , that @weinoo mentioned in the ' War in Italy ' thread https://www.barilla.com/en-us/products/pasta/al-bronzo#products I thought this might be a ' premium ' pasta , thus not available at my MarketBasket , but it was . I chose the penne as that fit w my second project . Unfortunately , no Bronzo Linguini . Im familiar w the bronze die features. The second project , now linked to the penne is finally making Marcella's tomato sauce. It came up in a review of a book by @blue_dolphin . Im not a red sauce fan that much. It required in my favorite ' stuffed ' pasta dishes ( lasagna , stuffed shells , canneloni al forno ) as one of the layers but on solo pasta I have other favorite sauces. mise : note the can opener lower L . facilitated by @Smithy, I finally got to use it , as i purchased it for the specific 28 oz can , which can be difficult to open manually . But mostly for fun. I give it a 4 tar rating if you have difficulty opening such cans. hard at work it is . the sauce . I use reed onions as I feel pigments are worth including if you have a choice. the various Rx's indicate different amounts of onion. simmering away , what i find vital w red sauce , is ' Protection ' in initially , then later. RS adheres to everything : your stove top , the vent , the ceiling , the walls , the floor , etc the screen is very useful. I tasted the sauce and it was delicious. I let it rest in the refrig overnight . the onion flavor became more pronounced. it was mellow , and sweet . no harsh flavors . depending on your taste for this sort of onion flavor , keep that in mind when you decided how much onion to use, I took out 1/2 of the cooked onion , and stick blended the sauce. Why not ? [ F.D. : when i make this again , Ill stick blend w the pot in a deep sink. RedSauce is the devil herself , wanting to stick to everything. ] iPhone *** burp *** I chose an ancient cooking technique , not wanting to stir up any grand Nonas , just w not that much water : a medium saucier. as the timing for this pasta needed checking from time to time . the package suggest 13 min al dente to 15 min. I went to 15. heating up the sauce from the refrigerator : see: angry RS in the past Ive used a base of spinach // hot freshly cooked rice as a texture feature , so : fresh spinach w a little EVOO // ring of Campare ( standard here often , as I have both ) hot rice , then the cooked penne that has been mixed w sauce in a second pan ! some Tj's parmesean-ish and window green onions. how it ' eats ' I liked this pasta , the sauce did stick to it , as that's a feature of ' Bronzo ' the pasta needed at least a minute more cooking and a little longer to rest in its sauce, and a little more sauce . over all , very tasty . next time , a little less onion in the sauce . BTW Stop&Shop has the Bronzo line on sale this week : buy one get one free . Ill take a peak . MB has it @ $2.5o a bag. My thinking is Barilla it trying to get this brand established , at an attractive price point . Ill pick up a few bags. sadly , no Bronzo Linguini . if you like pasta , and see the Bronzo in your market travels , try it out before the price goes up !

Very interesting - I never would have thought of turning a rotisserie chicken into coq au vin!

It's been a busy "killing small things" week, here on our little acreage. Not my favorite part of the exercise, as I've said before, but more or less inevitable when you decide to raise your own meat. We kicked things off by culling 11 male quail who were, as the Brits say, "surplus to requirements." We've also been picking away at our surplus roosters, and have so far culled 9 of the... 14 or so?... that are currently mature and badgering the hens. We have a couple more clutches that hatched out at intervals of a few weeks, so we'll be doing this all through the autumn. The 9 that we've harvested to date totaled 13.9kg/30.6 lbs, with the biggest (a barred rock, from our "barnyard mix" eggs) checking in at 2129g/4.7 lbs, and the smallest (one of the ones I showed in the photos above, with the green-black plumage and blond head feathers) at just 927g, or less than an ounce over 2 lbs. They were the same age, and the little guy had definitely hit sexual maturity, so it was just a question of either breed size/speed of growth or a combination thereof. Most have hit a relative "sweet spot" of 1600-1650g, or 3 1/2(ish) pounds. The big barred rock, dubbed "Spot" by the grandkids, will be the (ahem) "guest of honour" at today's Thanksgiving meal. Yesterday it was the rabbits' turn, and we harvested a batch of 8 which yielded just over 30 pounds, dressed weight. So they're averaging between 3 1/2 and 4 lbs, slightly larger than the chickens. I'm still keeping track of our income, expenses and yields from the critters. The first half of the year is when we do best in terms of actual money coming in to defray our expenses, and then the second half of the year is when we get most of the harvest. Part of what we'll be focusing on between now and year-end is deciding how to value our eggs, meat, etc for "accounting" purposes (in the personal sense, not in the tax sense, because we aren't selling enough to consider this a business). With quail eggs, for example, it's easy enough to work out their equivalent in chicken eggs at a ratio of 3:1 or 4:1. But for the ones we eat in-house, so to speak (as opposed to selling them for incubation or others' consumption), should I count them at the quantity we were habitually buying (a dozen every 5 days or so, barring Christmas baking season), or the actual quantity we're consuming? Because I use a lot more eggs when they're just adding up constantly, and I feel obligated to get through them. So that kind of thing is a tough call. The chickens are easier, of course, because we'll be able to sell hen's eggs more consistently once our flock starts producing properly (we have a number of hens just arriving at laying age, but only 2 or 3 currently laying for us; we currently get 2 eggs most days). Of course the days are getting shorter, and they lay less in winter, so we probably won't be hitting full stride with them until spring. The quail, otoh, are currently giving us 12-14/day and that will triple over the next few weeks as more of the females hit maturity. As for the chickens when considered as meat, there I have something else to consider: do I price their value at the supermarket $$ for whole chicken, or for the value of individual parts when I break them down into breasts, thighs, etc? So those are all things I need to talk through with my GF. In the final analysis, it's not about making or "losing" money at the end of the year. It's having a good enough grasp of our costs to calculate what we're out of pocket, respectively, for the rabbit meat/chicken/quail/eggs/garden produce, and then work backwards from that to how much each category cost us per kg of food produced. If that's at or below supermarket pricing, great! We've come out ahead. If it's above supermarket pricing, it tells us how much of a premium we've paid for the privilege of growing our own and having a measure of control over the process. I think we'll come out okay on most things, though we're for-sure "in the red" on our mushroom-growing kits over the past couple of years, and the garden certainly hasn't carried its weight this year (because reasons). Overall, for the first time, I have some reasonable degree of confidence that we're not in fact losing ground financially on this (compared to just aggressive/frugal grocery shopping).

It seems like it would work if the peppers were packed pretty tightly.

@FrogPrincesse Here's recipe. I divert a bit from it. I caramelize the pearl onions (I use a bag of frozen ones) by adding them earlier with bacon. I sometimes debone and skin the chicken as the skin gets icky, though it adds flavor. I put the wine in before adding the broth so I can cook off the alcohol. I put the dish together an hour or two ahead of mealtime; letting the chicken sit in the sauce, heat off. Just needs a slight re-warm. https://www.foodnetwork.com/recipes/food-network-kitchen/30-minute-coq-au-vin-3362586

Yeah, I missed posting that one and this one yesterday (was processing a batch of rabbits, and didn't finish until late). https://recalls-rappels.canada.ca/en/alert-recall/various-pistachio-containing-products-recalled-due-salmonella-5

After more than miserable lunch, I'm happy to say that dinner was a delight. Stir fried bullfrog with garlic, onion, chilli (green and red), perilla and bamboo shoot. Served with rice. Not a dish for cartilogenophobiacs, among whose ranks I'm not!

Are all the Pistachio trees in the world infected? The recalls for pistachios just keep coming and coming. https://recalls-rappels.canada.ca/en/alert-recall/aoun-brand-pistachio-heart-recalled-due-salmonella?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23

I was gifted a few bagged salad kits, so had one last night with added tomatoes and cheddar for a quick supper so I could watch the Celtics on TV for the first time this (pre)season. Salad was OK (smoke flavoring was a bit too) but the Celtics were dynamite!

Lunch today was undoubtedly the worst thing I’ve ever tried to eat in 30 years in China; maybe in my life. Advertised as “Spicy crispy duck wraps”, I had two delivered, the minimum order. What ever they were they certainly weren’t crispy, didn’t taste of duck and were so greasy the very thin wrap stuck to the paper they came in. Flabby undercooked skin, insipid duck meat and dripping in tasteless grease. And by the time I separated the wrap and the paper, weren’t even wrapped. Utterly disgusting. Here is what was advertised and then what was delivered. I took one bit of the first and immediately binned the lot! Disgraceful, inedible crap.