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OlyveOyl

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  1. @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!
  2. @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.
  3. 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.
  4. OlyveOyl

    Lunch 2024

    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.
  5. OlyveOyl

    Lunch 2024

    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.
  6. OlyveOyl

    Dinner 2024

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

    Dinner 2024

    Mushroom ravioli with mushroom duxelles and Parmesan. Escarole salad with mandarins and radish. Whole orange cake, pineapple ice cream, pineapple rum sauce.
  8. Have you tried King Arthur Baking? I have had great success with their recipe in both the smaller and larger sizes.
  9. OlyveOyl

    Lunch 2024

    @Kim Shook Thank you Kim, I hope you enjoy the pork loin if you get to try it. And may you continue to have sweet crab dreams!😁
  10. OlyveOyl

    Dinner 2024

    Chicken thighs braised in white wine vinegar, wine and chicken broth. Sautéed finely diced onion and garlic, lotsa’ olives added at the end. Rice pilaf to accompany with a little of the chicken gravy. Chestnut chocolate pudding-ish with layered amaretti cookies.
  11. OlyveOyl

    Lunch 2024

    Potato roll with mortadella, ricotta , pistachios. Cauliflower salad with finely diced red onion, radish and preserved kumquat; anchovy/garlic vinaigrette.
  12. OlyveOyl

    Lunch 2024

    Pork loin sandwiches in the style of porchetta. Sautéed fennel, onion, garlic, fennel seeds , rosemary and a splash of Marsala; alternated with thinly sliced pork loin . Popped in a low oven wrapped in foil for five minutes or so, we had an arugula salad on the side. And for a little treat, chocolate pots de créme for dessert.
  13. Irish Soda Bread, mostly white AP with some Odlums coarse whole meal flour. We like this with smoked salmon and also with thinly sliced pork loin, which is on the menu for tonight.
  14. OlyveOyl

    Lunch 2024

    Crab rolls and fries. The balance of the jumbo lump crab was made into a salad and piled into TJ’s French brioche top sliced buns. Buns were griddled with a little butter to brown the sides, a small layer of shredded lettuce was added, followed by the crab salad mixture. Mc Cain fries and a dipping sauce of mayo/seafood cocktail on the side. Delicious!
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