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@TdeV The 'recipe', such as it is, was published in the June 2024 issue of Pastry 1 magazine (p118). But all you really need to know is in the two videos I linked to (or here on YouTube). Cut an 18 cm (7-inch) disc of puff pastry. Prick all over with a fork. Peel, core, and halve three or four apples. Slice thinly (1-2 mm). I used a mandolin. Arrange, overlapping, in concentric circles. Brush with (clarified) butter. Sprinkle with sugar (light brown in US). Bake at 180C/350F for around 45 minutes until... it looks nice. Brush lightly with neutral glaze or simple syrup, if you like, for a bit of shine. Tuck in while still warm for peak apple tart.

I had a leftover pizza dough ball that was getting a little tired, so I made a piadine, a la Tomatina that’s in the Bay Area. This particular version is my mom’s favorite. Pesto, roasted tomatoes, fresh mozzarella, romaine and creamy balsamic. After folding, I cut it in half, plenty for both of us.

Got a starter going again, baked these two little loaves this morning. The round wasn’t scored deep enough. The other had a better slash, but I think I should have baked darker on it. Really good flavor though.

@Paul Bacino Wow ! and now Ive got the Dukes .

Fried Sogno Toscano Mortadella-Fritos-dukes-tortilla

Oeufs mayo, egg salad, tuna salad, chicken salad, céleri rémoulade, crab cakes, potato salad, macaroni salad, slaws, pastrami on white bread - all year round dishes here.

Oh, @Pete Fred, that tarte fine aux pommes is gorgeous! Could you please send us a recipe to follow? 😋

Nonsense, it means you can't hunt them anymore because they're breeding.

@Pete Fred Exactly right . while there are many fruit-pasty desserts , Apple based lead the pack.

A friend gave me some of her abundant apples, so I felt a tart coming on... This might have decided for me that a tarte fine aux pommes is the best thing you can do with a handful of apples (sorry, Tarte Tatin). Even with crummy store-bought puff pastry it was epic: a strong apple flavour, the parts where the edges caught the heat, the soft purée where the apples cooked down, the delicate crispness of the pastry. All that was missing was the butteriness of a decent puff. I'll have to revisit this when the weather turns more autumnal and the kitchen cools. (I might have to improve my layering technique to reach the heights of Alex Croquet, though. And with clementine season on the horizon, I'm curious to try his tarte aux clémentines.)

I forgot that I had this very large cast iron "Mongolian" griddle pan. I hadn't used it in a while. But I pulled it out yesterday morning and made a Mongolian beef style dish for Moe's breakfast and I took the same for lunch. This very heavy large pan is 22" in diameter and doesn't really fit on the stove so I used it on my gas grill. Cooked the onions, garlic and ginger on one side, and the beef on the other and then combined with the sauce and finished with noodles.

Cole slaw, potato salad, deviled eggs are spring/summer-ish dishes. I don't use spoonloads of mayo for other things. So maybe.

Another salad supper. (Weather is finally cooling down today.) I made a little extra bacon so I could have a couple of rashers for breakfast this morning.

I made a Lasgane! It cost a fortune! I wasted 10 minutes of my life when the 18 year old sweetheart at Dan Murphies tried to guide me on the Red Wine for the sauce (he was probably on point, I have no knowledge of red wine, cooking or otherwise) Garlic bread is straight off the supermarket shelf and to be honest, if I wasn't sharing with you guys the "salad" would have stayed in the fridge 😅

https://recalls-rappels.canada.ca/en/alert-recall/certain-pistachios-recalled-due-salmonella-1

Add me to the "dinner planning is exhausting" club!!! Couple meals from this week- Taco salads by request- Mountain lion leg roast with potatoes, carrots and mushroom gravy. (Mtn lion hunted by my partner. There is a quota for them, this was a young male. Meat is reminiscent of lean pork) And elk steak, sweet potato, brazi bites and sautéed mushrooms. (Elk also hunted)

@Tropicalsenior Here you go…I do a bulk ferment first, so my timing is different. https://amybakesbread.com/one-hour-sourdough-discard-burger-buns/ i have also made the “one hour” sourdough discard dinner rolls which are delicious, you’ll find the recipe in the discard grouping if you are interested. i also did a bulk rise first with one s and f at 10 minutes or so . This was half the recipe, the rolls are quite large. I’ve also made it with 8 rather than 6 rolls. I did not brush with egg prior to baking but did brush with softened butter when they were removed from oven. ETA…my discard is half white, half rye and it is not old.

Hot smoked surgeon with its own caviar.

I agree Norm, I like to cook and find it relaxing but the figuring out of "what to make" exhausts me.

Well, @rotuts mentioned it earlier so I was mostly playing along but I’m pretty sure he was referring to the mayo markdowns that show up in early summer around Memorial Day and 4th of July. Lots of stores seem to promote it, maybe as a loss leader, in their adverts at that time but it’s less common, in my experience, to see big mayo markdowns at this time of year.

There's a "mayo season"?

I was @ Tj's this AM. I noted a pile of tote bags https://www.traderjoes.com/home/products/pdp/trick-or-treat-mini-canvas-totes-081415 I dont know when they appeared , but no one was buying. those other ones created a stampede , and sold out briskly. Odd. https://www.instagram.com/reel/DPocGAQDdP_/ https://www.nbcbayarea.com/news/local/trader-joes-halloween-tote-bags/3961309/

Bahn Mi sandwiches were requested for dinner today. I like when I don't have to figure out what to have for dinner.

I'm interested in something like this to get the seeds out of blueberries and some other fruits. But, I'm looking for something in a lower price range. Does anyone have any suggestions?