OlyveOyl

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!

Wild rice and duck leg, duck leg braised stove top and then run under the broiler, Swiss chard gratin, bechamel, Gruyère and panko crumbs. Plum and raspberry galette for two.

Linguinette cooked in chicken broth with sautéed green/yellow zucchini, shallot, peperoncino, capers and fresh herbs from the garden. A couple of tablespoons of lemon pesto was added along with grated pecorino. Dessert was pear, hazelnut chocolate cake.

The recipe was adapted from a Donna Hay “ Pear and Almond Tart “, I used white rather than brown sugar. It’s predominately almond flour with a very small amount of AP, I’ve also made it with just the almond flour. I made it with plums as well yesterday , a family fave.

Small baby back ribs with Momofuku seasoning on ribs, crispy shallow fried potatoes ; skinned diced eggplant with a spoonful of Dan Dan sauce, sesame seeds and scallions. Peach almond slice for dessert.