OlyveOyl

Mapo tofu from a Sichuan restaurant, sesame scallion roll with a nod to the NYT. This had scallion, sesame oil and chili crisp as the filling, a little sesame oil in the dough. Chocolate dessert, chocolate flakes, candied hazelnuts and raspberries.

Mortadella, homemade ricotta, pistachio pesto on an olive roll. Raspberry pastry slice, frangipane, almonds.

Baba au rhum ( Julia Childs recipe) served with raspberry jam and fresh raspberries.

Gnocchi with a sausage ragu, mozzarella cubes, Pecorino Romano. Crema Catalan, lemon peel, cinnamon stick, a few anise seeds infused the warm milk, then strained out.

Crepes filled with lightly sweetened ricotta, topped with boozy fruits . I had a little apricot jam in the jar and added butter and a dash of water for the sauce, all got warmed in the micro for thirty seconds.

Maccheroni with sautéed artichoke hearts, onions, garlic, sausage, spicy Italian seasonings, tomato and basil. Cooked in homemade chicken broth, sprinkled with Pecorino Romano, a very tasty combination. Pistachio cupcake, core filled with pistachio pastry cream, topped with chocolate frosting and chocolate/pistachio bits.

@AAQuesada Sorry, I just wing it. The usual formula is one egg white to 50g sugar, but I like to reduce the sugar although it’s not recommended.

Arancini, a dot of tomato sauce, cubed mozzarella, spicy aioli. Butter lettuce, tomatoes, vinaigrette.

They were deep fried in avocado oil in small eight inch wok, I used a small scoop. They were practically grease free, take only 2/3 minutes to cook.

Ricotta fritters with pistachios, mortadella, Pecorino Romano. Aioli with truffle salt for dipping.

Ricotta alla Milanese all’onda. Butter, shallots, saffron, nano vialone rice, white wine, chicken broth, Parmesan. Endive salad, sliced pear and St. Agur.

Sliced chicken breast , tapenade, butter lettuce in pita bread. Orange pistachio muffin, adapted from livingwithcarlee.com, muffin was very moist, I made a half batch which yielded six., rather than four. Orange zest and freshly squeezed Cara Cara orange provided the orange flavor hit. Although frosting was not included in recipe, I made a melange of various ingredients I had in fridge.

Tagliatelle with sautéed mushrooms, garlic, chicken both and a little pasta water. Freshly grated pecorino Romano and basil sprinkled on top. Baci di ricotta with raspberry coulis. Baci were made with orange scented rum and grated orange zest, adapted from Nigella.

Pavlova again, this time with passionfruit crème, raspberries, blackberries, passion fruit curd and backberrry coulis.

Pavlova with cream, blackberries, raspberries and a raspberry coulis.

Soup for snowy days, bean, peas, cabbage, onion, elbow Mac’s, basil, Parmesan, etc. orange pastry cream, candied zest, scrap piece of pastry dough. @JoNorvelleWalker I used one cup of freshly squeezed orange juice for the liquid , along with some strips of orange peel to make half of your vita mix custard/ crème patisserie, microwave method.

Toasted and buttered mini bagel, gently fried mini egg…quail! Delicious!

The finished baba-savarin au rhum, basted with rum syrup, glazed with apricot jam/rum. This will be served with whipped cream. Verbena cake , a pale green crumb, studded with red raspberries, will be served with a raspberry coulis. Now to transport the 3 cakes along with other goodies!

Toasted pecan and boozy fruit, 1/2 pound pecans and 1/2 pound sultanas and apricots, tablespoon of finely chopped candied orange rind. This is basted with a rum, sugar syrup several times, then glazed with Clementine jam/ rum syrup. An old Craig Claiborne recipe that was in the NYT, it is also in his book, “Southern Cooking”, the kumquats recipe is from Claudia Flemington, “The Last Course”.

A very grandiose version of Baba-Savarin. A departure from my usual recipe, this is made in a 10 cup Bundt pan, it rose about 2” over the edge of the mold while baking. It as yet has not had its rum bath or apricot glaze , this is for Xmas eve. I plan on wrapping it well and refrigerating until Tuesday when it will be finished off. This is from the “Gateau” cookbook.

A velvety mushroom soup , creminis and dried porcini , I added dry Marsala rather than sherry .(Bourdain) Endive, fennel, pear, walnut salad with an anchovy vinaigrette. Chocolate mousse with crushed peppermint candy.

Pear, blackberry, raspberry Frangipane tart. i sliced thin rectangles rather than wedges which provided a variety of the fruit in each slice.

Lentil soup with carrots, tomatoes, spinach, onions, garlic, topped with freshly grated Parmesan. Mini caramelized apple tart.

@Tropicalsenior so happy you are pleased with the recipes there, nice variety with different sourdough options. I made toast this morning with the Pullman loaf and I was pleased with the outcome. Tomorrow, it will get a poached egg on top. ETA Your breads are looking wonderful!

@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.