OlyveOyl

Crab salad, slaw and tomatoes vinaigrette. Jumbo lump was a Christmas gift and for a change from crab cakes, I made a salad with rémoulade dressing. Raspberry tart with pistachio pastry cream for dessert.

Variations on a theme…veggies and pasta. Maccheroni with sautéed onions, garlic, broad beans and tomatoes. Added a little Njuda to get our taste buds attention and topped with toasted breadcrumbs . Breadcrumbs were ground up Pepperidge Farm dry herb stuffing mix @rotuts.toasted with a little olive oil. Desert was Financiers with a chocolate ganache center and chocolate flakes.

Mushrooms, meat and Marsala, some sautéed onions, Calabrian chili pepper, Parmesan and parsley over rice. Fennel, orange and oil cured black olives. Pear, blackberry, almond custard tart.

I wet the corn lightly and wrap in waxed paper, twisting the ends. Works well!

Pastina gussied up with tomato, ham and peas. Eggs swirled in at the end off heat, followed by some grated Pecorino. Cherry ice cream and cookies for dessert.

Last night we had Asian meat sauce over rice. In spite of the brown/green 1950’s color scheme, the lamb sauce with extra Gochjang and Sichuan pepper, made your mouth sing. Dessert cooled things off with a lemon cheese tart topped with pomegranate arils.

@pastameshuganahttps://www.abakingjourney.com/gluten-free-almond-orange-cake/ The cake also happens to be gluten free and very moderate in sugar so it’s just barely sweet. The only change I made was to add the almonds at the time of baking rather than after, we enjoyed it and I will make again.

Polenta, Parmesan and Pork tenderloin. Polenta was oven baked for about an hour, then Parmesan layered on top and removed from oven to melt gently. Pork tenderloin was studded with garlic and rosemary and placed on a bed of rosemary, slow baked at 260 ~ until it was 135* ish. Slivered radicchio salad, mustard vinaigrette. Last of the orange almond cake , this was made with almond flour and orange juice, then “basted” with orange syrup when removed from oven.

Another boule but baked in a deep Corningware casserole. This is a 400g loaf, it usually hits the glass cover before twenty five minutes. I’ve jerry rigged other covers but it generally isn’t very efficient. This one stuck to the banneton but still rose to the occasion!

@Ann_T Thank you Ann-T and “back atcha “ with that gorgeous sourdough rye!

@PatrickT Hydration is 74%, 6% sourdough starter @100%. See Andrew Janjigian, “The Loaf”.

This morning’s bake in an enameled steel Granite ware pan. This is a larger loaf than previously posted, it’s 500g., 95% bread flour, 5% rye. Baked directly from fridge in a room temperature pan @440* for 25 minutes, cover removed, reduced to 425* for 15- minutes.

Raspberry tart with a pâte sucrée crust. About one pound of raspberries , sugar; tapioca flour was used for thickening the juices. I baked this covered for at least half the baking time as the crust was rapidly browning. Delicious by itself, a little scoop of sour cream or ice cream would do no harm.

Yes, I use cold oven using both those pans, and hot oven with room temperature pans. Both work equally well. ETA. I bake on a stone.

Yay! So happy to hear that! It’s hard to make converts though!

@PatrickT I’ve not bothered with cast iron Dutch ovens for a very long time. I switched to light weight Granite Ware or in this case, I used a deep Corningware soufflé shaped casserole dish, results have been more than satisfactory, never looked back 😁In fact, the above recipes called for cast iron.

@PatrickT Even with a hot oven, my pan is at room temperature, and my bread has a lovely crust and crumb.

@TropicalseniorThe oven rise/spring is almost identical. Yes it’s a sourdough, 6% sourdough starter. This was about 400 g flour, 2% salt, 74% hydration. I’ll see if I can find an interior shot of one I have made with a hot oven start. This is 20% whole wheat but baked at 440* to start, the outcome is almost identical. Both breads are retarded overnight ( 8/24 hrs.)in a banneton prior to baking.

Yesterday’s bread, today’s toast, this is my usual bread but made it with the cold start method which works just about as well as a preheated oven. The oven temperature for cold start is set a little lower than a preheated oven, but the baking time is not that much different. This was 95% white, 5% rye at 74% hydration, it usually stays fresh for 3 days depending on the weight of the loaf.

Mashers au gratin with sautéed onion and cubes of mortadella. “Sides” were oven roasted Brussels sprouts and sausage. Eggnog ice cream with walnuts.

Baked tortellini with meat sauce, pecorino and mozzarella. Endive salad with pears, walnuts, parsley and chervil. The last of the chocolate cake with Amarena cherries and cherry ice cream.

Chitarra pasta with sautéed garlic, onion, Savoy cabbage with Njuda added at the last minute. Topped with toasted breadcrumbs and a little hot oil. Fennel salad, hazelnuts, St. Agur and pomegranate arils. Chocolate cake with Amarena cherries.

Turkey soup for supper, stock/ broth made from meaty turkey bones in the IP. Besides the turkey, the very last gleanings from the garden, kale, chard, sorrel, and from the pantry, peas, beans and tubettini pasta. Dessert was a pear, apple cranberry galette with chopped walnuts.

Eggnog ice cream with the assistance of Ronnybrook Farm Dairy (NYS). Some extra vanilla and nutmeg was added, along with a few small splashes of Pennsylvania Dutch spirited eggnog. Spun on light(lite) ice cream, it’s smooth and creamy. My freezer is at -2f , so it’s colder than desirable but I managed to consume it!

And another chart that just popped up. This info is from ninja creami Facebook, of which I’m not a member, so my access is limited.