OlyveOyl

Roasted Empire Turkey Breast, sourdough bread with a little rye and assorted seeds. Chocolate Raspberry Cake. Slow roasted on the bone turkey breast (TJ) for sandwiches which were made open faced with thinly sliced avocado, a drizzle of vinaigrette and tomatoes on the side.. The overnight sourdough had 20% rye, caraway , dill, cumin seeds. Chocolate Raspberry Cake was slightly undercooked in the center to allow it to remain soft and velvety. Raspberries were on the bottom of the cake. Sour cream on the side with additional raspberries.

@Neely Here you go:

It was a beige dinner last night…breaded chicken thighs on a bed of roasted onions and taters, all were tender and delicious! Hazelnut cake with chocolate sauce and sour cream.

Cappelletti with sausage ragu, scoop of ricotta, drizzle basil oil and Parmesan. Green salad with radish, red onion. ”Mazurkas” a/k/a jam bars. One side had raspberry, the other, dried apricot jam.

Big green salad with apple, walnuts, St. Agur and a perfect avocado. We had it with a lemony vinaigrette. Cacio e Pepe ravioli with a little more cacio e pepe. A few tablespoons of lemon sauce with some pasta water, evoo, Parmesan and pepper provided the sauce. Rum raisin topped ice cream with an extra spoonful of rum.

@Smithy Hi Smithy, hope these photos help. The top section, cap, sits in a trough which you fill with water. It essentially lets fermenting gases be released but provides an airlock. The water is replaced as it evaporates. I’ve put a plastic bag loosely over it to slow down evaporation but still let gases be released. This is the first batch of sauerkraut in this vessel, it’s at about ten days along or so. Mine is a smaller version, purchased on temu for about $20. Let me know if I can clarify further.

@DesertTinker i also use the Kitchenaid but with the paddle attachment. I’m currently fermenting sauerkraut using the Chinese water jar method. I have some large leaves at the very top to help keep the shredded cabbage submerged.

@pastameshugana Thank you so much, very much appreciated ! I generally serve a dollop of sour cream or crème fraîche on the side but the lemony whipped cream sounds like a delicious alternative. I offered DH either but he opted for ice cream 😁.

Assorted citrus salad, evoo, spritz of lemon, oil cured black olives, parsley, chervil. Tortellini en brodo , chicken broth, diced chicken, chickpeas, spinach, etc. Blackberry almond cake.

@blue_dolphin Re: Alon Shaya’s court bouillon, I added some of it to lentil soup the other day, multifunctional! I had it at one of his Nola restaurants more than a few years ago and needless to say, it was wonderful!

Oven roasted cauliflower In the style of Alon Shaya, pan fried potatoes, peppers and sausage. Endive, apple salad with walnuts. Blackberry, raspberry galette served with a dollop of crème fraîche.

@rotuts Thank you rotus, as you might have guessed, it’s an espresso cup!

Last night’s dinner was Cacio e Pepe ravioli with sautéed zucchini, garlic, peperoncini and a dusting of Parmesan. Mixed greens salad with orange segments and St. Agur cheese. Apple pie-ish ice cream with caramel sauce.

@JoNorvelleWalker Thank you so much for posting the link to the lid lifter, it works wonderfully well! I had been using wooden spoon handles, etc. , whatever would fit in the ring to get some leverage, this is a delight! Much thanks!!

Welcome! I find that “ fish eyes” can develop if the eggs are over beaten, the bubbles created will cause these to occur. Kerry Beal devolved a method to reduce/eliminate bubbles in chocolate using a small vibrator normally used for massage purposes. I have successfully used that method to eliminate any bubbles prior to baking or stove top steaming of custards.

@Ann_T I used about a rounded tablespoon of very finely minced Meyer lemon peel and I had a soft sprig of rosemary about 6/7” long that I removed the rosemary needles from. Very, very finely chopped, the rosemary was subtle and not overpowering, the lemon also subtle. I imagine microplaning the lemon would also be a consideration. This was for a 400+ gram boule. I saved some for a preferment and the following loaf was fragrant but less so than the original. Maybe just adding a little of both to a preferment might be useful for a test run?

@rotuts it was a simple “ recipe”, about 1 1/4 to 1 1/2 cups lentils rinsed. Sauté one diced onion, garlic to taste in IP. Add a couple or more squirts of tomato paste, the lentils, potatoes cubed..5/6 small Yukons, a bay leaf, fresh thyme…a Parmesan rind if you have it, carrots left whole. About a quart of liquid to start the soup, salt, pepper, pressure cooked on high for seven minutes, pressure released at about 11/12 minutes. This will need more liquid, I had some court boullion on the stove for something else and I added enough to thin the soup out. Sometimes I’ll add peperoncino flakes to the diced onion, garlic mixture. Dice the carrots when the soup is finished, grated Parmesan would be a plus. This was made in the 3qt. Mini IP. I think that’s it!

Lentil soup, potatoes, carrots, onions , garlic, bay and thyme, seven minutes in the IP. A sourdough loaf to go with.. and a lemon almond cake for dessert.

By request from DH, we had hot dogs last night. Hebrew Nat’l, Amora French mustard, sautéed onions with a little cumin, homemade kraut with a few caraway seeds. The bun was a toasted French brioche from TJ. Fries were shoestrings courtesy of McCain. Dessert was a pear gratin with almond flour, toasted almonds on top, this was really nice warm.

Thank you , @PatrickT , looking forward to the boule this evening.

Rosemary and very finely minced lemon were the inclusions in the boule. The batard had some whole wheat and rye added to the white bread flour.

Za’atar spiced oven baked bone in chicken thighs ( buttermilk, garlic, sriracha soak), pilaf with butter toasted fideos, basmati rice, cooked in chix broth with a fresh bay leaf. Mini peppers, red onion, tomatoes were roasted along with the chicken thighs. Dessert was another fruit/cheese plate, this one was apple, Robiola and prunes in Armagnac.

And to add to the abomination cake, faux banana pastry cream for the filling + the marshmallow fluff frosting with added mini marshmallows to top the cake.

Thank you, @Ann_Tit was delicious as well 😁!

Broiled , breadcrumbed Rainbow trout with farro, barley and broccoli, a squiggle of pomegranate molasses on top. Comice pear, St.Agur, Amarena cherries for dessert.