OlyveOyl

Pork meatballs, prunes and mandarin oranges over rice. The sauce was adapted from NYT “ Slow braised Pork with Prunes” which I had made a week or so ago and we loved the sauce, so a repeat of the sauce was in order. We also had apple pie gelato.

A little more IP cooking today. Lentil soup with the works..onion , carrot, garlic, fresh bay and thyme. This also had two bunches of escarole , cut in 2” pieces and steamed for zero minutes, this was set aside and added after the other soup ingredients cooked for 12 minutes. I used the liquid from cooking the escarole and some chicken stock I had in the fridge as the base. In addition, a small can of diced tomatoes was added at the end. I switched to slow cook for a half hour or so to meld the ingredients.

Pork, Polenta and Prunes, inspired by a NYT recipe “ Slowed Braised pork and Prunes”. The “ adjustments” I made were substituting pork tenderloin for shoulder and not going the slow cooker method. Polenta was a la Wolfert oven style, I used Italian polenta , 240g polenta to 5+ cups water. The prunes were firm French prunes from Agen marinated in a little vinegar and brown sugar prior to adding to sauce. The sauce was delicious, sherry vinegar, wine, shallots and orange peel. Although my meat was a third of the recipe, I kept the sauce measurements the same. Enough polenta leftover to pan fry some slabs tomorrow. 😁

Chicken cutlet and slaw…red cabbage, red onion and fennel. Strawberry cake and berries …still getting strawberries from the FM.

Since they are not as wide at the base, I imagine the timing will be different. A ceramic ramekin would also be a possibility, timing again dependent on thickness of container and width. Iirc , people were using small cake pans which is how the name came about.

I don’t think it’s critical to use either one of the items I posted. It’s just the concept of being able to IP steam them out of the shell. I chop them as soon as I remove them from the container.

@rotuts here you go. 2 cup and 4 cup Pyrex, Anchor Hocking also makes them. The two cup, which I used this time , is about 2” deep and roughly 4.5 ish across.

@rotuts as promised, engraving on both sides says “Gourmet Blender”…of course it is!😁

Low pressure steam, same as I do in the shell. Three qt. IP 3/4c tap water.I have used the Pyrex container(s) repeatedly without a problem. .. on a rack. Sometimes I spray and wipe, sometimes not, it sticks a little if I don’t spray. I remove the container ( quick release) with canning tongs onto a wooden board and then just give it a shake out. I’ve also used a SS container, sprayed. I have had that blender a long time, will take a full picture of it so you can possibly track it down (Amazon?). I’ll be back with a picture in an hour or so.

Quick egg salad, aka egg cake. This was a popular way to cook eggs for egg salad. I haven’t done it in a bit, so could not remember whether I covered it or not. This was made in a 2 cup Pyrex container, I loosely covered it with foil, but won’t next time as it wasn’t quite done at 4 minutes (4eggs). I brought it back to pressure for zero and did a quick release. This took about 30 seconds to chop with the pastry blender/masher which gives a clean dice to the eggs.

Gemelli pasta with broccoli di rabe, guanciale, garlic, peperoncini. Topped with toasted breadcrumbs. A salad of radicchio, romaine and curly leaf lettuce, croutons and cheese . Pear almondine tart for dessert.

Romaine, radicchio and curly leaf lettuce awaiting its dressing. Tortellini, marinara, pecorino and ricotta…I wish I knew how to dance the Tarantella! Chocolate cake, raspberries and sour cream ice cream.

@Ann_T, thank you Ann-T for your kind comments, much appreciated.

Brats (uncooked) from the German butcher were delicious. They were steamed for a bit with the Yukon gold potatoes and then sautéed in the same pan as the sauerkraut. Plum /raspberry tart with a pâte sucrée , sprinkled with amaretti crumbles.

Chicken Francese sans sauce, just a squeeze or two of lemon. Swiss chard gratin, potatoes, mornay sauce. Peach pie..this has got some peach ice cream coming its way.

Salad of cucs, tomatoes and avocado. Mortadella, provolone and some “recycled” peppers and marinated eggplant from the night before.

Oatmeal crepes, FM strawberries, sugar and lotsa’ lemon.

Yesterday we had: Marinated eggplant, onions ,herbs , vinaigrette Baked peppers, tomatoes, capers,black olives, garlic, basil Ziti with a meat ragu, ricotta salata ice cream 3 ways, sour cream, raspberry, peach.

Ricotta crostini with black olives. Lentil soup, carrots, spinach , ditalini, poultry broth. And a little slice of pear, blackberry, almond cake.

Perhaps a beurre manié would be something to consider?

@Kim Shook The duck leg is an “ updated” version. I braise the legs in BBQ sauce and a little water until done. Then remove and broil for a minute. It’s DH favorite way and the simplest for me.

Radicchio salad with a little preserved lemon added to the vinaigrette. Plum tomato tart on a ricotta, herb, Comté base with a swipe of mustard on the crust. Raspberry plum galette with sour cream ice cream.

@rotus The potatoes were cooked, I had them on gentle heat while I steamed the chard. And I usually do use nutmeg but I cooked a couple of cloves of garlic with the chard and grated that into the bechamel and on top of the potatoes. I convection baked 375*ish until the sides were bubbling a bit and the top was browned.

@rotus I actually had a single layer of potatoes underneath that I was just trying to use up, now I wouldn’t make it without! The potatoes browned up nicely.

@rotuts Thank you rotus, I haven’t made one in a long time either and then decided I need more of these! I had a very large bunch of chard and made a thick bechamel adding the Gruyère at the finish and added additional Gruyère slices prior to the panko. It was delicious!