OlyveOyl

Almost but not quite Tiramisu, I call this version Tiramiwho. Instead of mascarpone and egg whites, this has pistachio crème patisserie. The savoiardi were dipped in undiluted cold brew coffee rather than espresso and we found it to give a nice coffee hit. My intention was to make a raspberry coulis but I ran out of time, so the coulis will be made tomorrow. All in all, a pleasing dessert.

Sicilian vanilla gelato made with milk, sugar, cornstarch and vanilla. I’ve previously made this style in my Il Gelato machine, but used the Ninja with good results. I used the gelato setting and then two respins. This is from “ Pomp and Sustenance “ but there is a very similar recipe at 101 cookbooks. An oven roasted rhubarb and raspberry compote was the accompaniment.

Salmon cooked in browned butter with chervil. A vegetable stew of sautéed onions, potatoes, zucchini, peas and garlic. All were cooked in homemade chicken broth , then topped with shredded basil. It’s so nice to have home grown herbs at this time of year!

Chocolate banana muffins, very chocolatey, with cocoa and mini chips. This muffin is light in texture in spite of all the chocolate. It’s a 5 muffin, 1 banana recipe from Baking Misfits, it was adapted for the smaller amount from Smitten Kitchen’s chocolate banana loaf. It’s perfect for a mini batch of muffins when you have one banana to use up! I added some freeze dried pulverized banana to the confectionery sugar on top although , in this context, it’s difficult to identify the banana element.

Having some egg whites to use up, I decided on meringues. These are oversized ones , made with cocoa, espresso powder and a dash of cinnamon. They would be nice with vanilla ice cream and chocolate sauce.

@TdeV well then, it’s a good thing I recorded it here so I can use it for a reference! I’m sorry to disappoint you that irs not a special mold!

@TdeV I overfilled a loose bottom 6” cake pan! Although I had taken out enough batter for two small tarts, it was still too much batter, I should have used a 7” pan but was too lazy to prep another pan. The 6” had parchment on the bottom and a 3”parchment collar. Because it was over filled, it just baked up wonky, it should have been reasonably flat. I actually pressed the sides down a bit to try and flatten it some. It did give me the opportunity to fill the center with raspberries. The recipe is from Mangiabedda, Crustless Pistachio Cheesecake, I’ll eventually make it again but scaled properly.

Sorrel and chervil salad from the garden made for a lovely side salad. Comté cheese quiche with sautéed mushrooms /garlic/ Marsala and chervil.

Pistachio ricotta cheesecake, freshly made ricotta and pistachio butter were the main ingredients for this crustless cheesecake. Fresh raspberries were a complementary addition. The edge of the cake was sprinkled with finely chopped pistachios and chocolate.

Some sausage nibbles with a mustard dip for starters. Followed by tortellini with a lamb, eggplant ragu. A little clean out the fridge day.

A small tart with raspberries three ways, Raspberry jam was spread on the bottom of the crust prior to placing on the tightly packed raspberries . These were dusted with raspberry confectionery sugar, tart was baked and then lightly brushed with clementine jam.

Lamb patty with just enough hot sausage for a little mouth tingling.Griddled both the patty ( onions, garlic, green herbs, mustard, etc.) and the sourdough bread. The sourdough got a swipe of tapenade, the patty got some melted Gouda. Topped with tomatoes and snippets of chervil, lunch was served.

They might have to be polarized sunglasses! An abundance of pulverized freeze dried raspberries added to confectionery sugar does the trick, same for freeze dried strawberries, I imagine blueberries would be absolutely startling!

Sunglasses required for these cupcakes! Freeze dried raspberries were the basis of the frosting and the cupcakes were Intensely flavored. The cupcake itself was originally vanilla flavored but I used a tablespoon of uncooked lemon jam which gave a big hit of lemon to the cupcakes. Four were plenty!

Thank you, red cabbage is a good looker! An unusual combo but quite tasty.

Lunch the other day was a quiche filled with broccoli, cauliflower,diced ham, tomatoes,herbs and Irish cheddar cheese. The salad was red cabbage, Clementine segments, radish, chives, pulverized fennel seeds, vinaigrette.

A simple little cake made in the FP, topped with almonds . A dollop of cream and berry compote made for “good eats”.

Raspberry tart, vanilla crème patisserie with a pâte sucrée crust.

Early morning whole wheat crepes filled with homemade ricotta and blueberry jam. Waiting for it’s warm up and a dusting of confectionery sugar.

Spanish tortilla, homemade mayo, caviar. i Ice cream three ways, sour cream/ lemon, peach and banana.

@FrogPrincesse Happy to hear you are enjoying it and found a good use for your marmalade. i use White Lily self rising flour added to the FP in two parts after everything else has been well processed. ETA. …I also made some orange sugar with the peel/zest of an orange for the cake.

@FrogPrincesse Here’s a crumb shot, it’s very fine textured, thin crust and because it’s so good this way, I have never made it with butter. I make it entirely in the food processor. i imagine it would be very good using butter and as written by Roddy, that is how it was made, I hope you try it either way! I warm up some jam, add a little liqueur of choice and brush it on the outside of the cake, then sprinkle with confectionery sugar.

Clementine Olive Oil cake, a favorite in this household. Adapted and inspired by Rachel Roddy’s Marmalade Cake, I used Clementine jam in the cake rather than marmalade. This is a fine textured cake with a thin crust, it has gone through many adaptations and survived them all. From fruits to nuts, this cake handles all with aplomb.

@pastameshugana The recipe I use is from the King Arthur Flour website. I follow it without deviation, the only exception for the petit popovers is a slightly lower temperature from the standard size. I make a small slit on the side to let any excess steam release at the finish of baking. Half of the recipe makes 9-10 of the petit popovers. The King Arthur site also gives instructions for using muffin tins in addition to popover pans.

@pastameshugana Thank you, I also like to fill them with savory options, they are nice and crisp and hold up well.