OlyveOyl

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.

Have you tried King Arthur Baking? I have had great success with their recipe in both the smaller and larger sizes.

@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!😁

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.

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

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.

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.

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!

Lamb with pea pistou inspired by a NYT recipe. Lamb meatballs were oven baked at 425* for 15/20 and developed nice browning. I made 7 large ones rather than a dozen. The pea pistou was a pleasing combination with the lamb, my peas were zapped for a minute and then immediately semi puréed in FP with basil, evoo and a little garlic. The rice pilaf …barley, farro, was lovely with the lamb and peas. Dessert was Panna cotta with Amarena cherries and cherries in pastis.

No, but thank you! I guess I like eye candy…can’t help myself😁.

Jumbo lump crab cakes, the crab is picked and packed in Maryland but the crabs were from North Carolina. Md. watermen are still gathering oysters. Steamed, then roasted potatoes, sautéed sugar snap peas in a little evoo ; dessert was a sponge cake with berries.

@MaryIsobel One jumbo egg ( or large) 2T sugar, 1 rounded teaspoon Medaglia d’Oro espresso powder, vanilla, whole milk to fill to one cup mark (after you have added the previous ingredients ) of measuring cup.Mix egg and sugar with chopsticks to keep bubbles at a minimum.Add espresso powder and a little of the milk to help dissolve espresso. Mix gently , then add balance of milk and vanilla. Strain into two containers, cover containers, steam gently on rack in a covered pot. Removed at 171* , time will depend on container thickness and temperature of ingredients, somewhere between 7 and 9 minutes roughly. I tested at 5 minutes to get an idea of the temperature. ETA. This is it not very sweet, you might want to consider one more tablespoon sugar.

Cappelletti pasta with sautéed onions, sausage and garlic, peperoncino. Broccoli was added along with some poultry broth and Parmesan. Dessert was espresso custard with chocolate crunchies on top.