OlyveOyl

Mini muffuletta style sandwich, olive salad, mortadella, provolone, ricotta. Rolls were from small batch pizza dough, just enough for two sandwiches. Very thinly sliced slaw with radish and some delicious Sicilian cracked olives.

NYT Darina Allen (Ballymaloe) Irish Soda Bread..I substitute 50 g Odlums very coarse wheat flour for 50 g AP. increase buttermilk by probably another quarter cup, because of the extra coarse flour. But…a wet dough makes a better loaf, internal temperature should be 205-210*. I bake in a Corningware Soufflé shaped dish, ( parchment) covered for probably 25 minutes, remove cover, let continue to brown, about 10 more minutes, if browning too much, replace cover. Wrap in a towel immediately and let cool before cutting. Interior temperature is critical or bread “ could” be gummy.

As much as I love JP, that bread gives a bad name to soda bread😂. I realize he used milk and baking powder rather than baking soda and buttermilk, but soda bread should look like this. I also used a pound of flour as he mentions, but 50g. are very coarse Odlums wheat flour. I bake covered in a deep Corningware bowl. I happened to make this in the morning to finish off the rest of the gravlax.

Gravlax from a small piece of wild salmon, cured under weights in two days. Accompanied by potato salad with dill/capers, cucs, avo, radish with vinaigrette and lightly pickled red onions.

Mushroom ravioli, sautéed cabbage, garlic, ham slivers, peperoncino and pecorino Romano cheese. Coconut pie with berries.

I think drying out the interior a bit would reduce the “too eggy” thing.

It’s a little difficult to see the interior with the butter,but they might be a little drier with a slightly longer cook time. When finished baking, I also make a small slit on the side to allow some of the steam to escape.

On its way!

@rotuts would you like a picture of the recipe? Since it mimics the taste of pecan pie (and an oatmeal cookie) but only has oats, if nuts are not a problem, adding a few tablespoons would be a nice addition to the recipe. I also made some of the filling in a ramekin without crust and it was DH approved!

@JeanneCake I’ll dm a photo from the book, it was maple syrup and you could taste it. I also made a ramekin’s worth sans crust and it was equally delicious. For those not nut adverse, I would add a couple of tablespoons chopped, toasted pecans to the filling. ( did not use the cloves) I used Quaker Quick Oats as that’s what I had in house.

Oatmeal pie.. coincidentally made this pie on Friday from “Hoosier Mama Book of Pie” . I had been thinking of making the Hoosier sugar cream pie which I’ve made previously but when I happened on oatmeal pie , I thought I’d give it a try. It was delicious! This is a 6” pie, so scaled down from the original.

Rice salad today with beans, tuna, fennel, capers, red onion, tomatoes , radish and oil cured black olives. Anchovy/garlic vinaigrette was the glue that held it together.

Linguine with peas, Parmesan and a leftover cubed chicken cutlet. This was a speedy lunch, cooked in a large sauté pan. While the sliced garlic was gently sautéing, I soaked the linguine in cold water. When the garlic became fragrant, I added red pepper flakes, fresh bay leaf and a sprig of thyme. Then added two cups of chicken broth, simmered a few minutes and placed the linguine in a flat layer in the broth, it needed a couple of tablespoons of water to cover. Rinsed the peas in hot water and placed over the al dente pasta. While the plates were warming in the oven, I cubed the cutlet and warmed it briefly along with the plates. Plated the pasta, which at this point had adsorbed most of the broth, topped it with the chicken and Parmesan. A bit of Brillat Savarin and a prune in Armagnac concluded lunch.

We had…roasted potatoes, chicken cutlets and baby zucs. Dessert was a pistachio burnt Basque cheesecake with pistachio brittle.

Mushroom ravioli with mushroom duxelles and Parmesan. Escarole salad with mandarins and radish. Whole orange cake, pineapple ice cream, pineapple rum sauce.