OlyveOyl

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.

Usually four large eggs placed atop the colander with potatoes. If I’m just doing the eggs, generally the same amount of time for 4 eggs. Two eggs to be incorporated with the potatoes, the other two, either plain or deviled.

@rotus Here’s a potato salad that was cooked simultaneously, I don’t know if you can get an idea of the size of potato pieces.

@rotus I think as long as the potatoes are not larger than 3/4” they should cook within he 4 minute time frame, and inch might be a little too large. I haven’t tried larger tho’. Very convenient to be able to do both together!

Roasted Yukon gold potatoes with chicken thighs alongside to keep them company. Endive julienned with chives, mint, radish and a garlicky vinaigrette on a radicchio leaf. FM tomatoes…thank you farmers!

@rotuts I frequently steam, low pressure for hard boiled eggs and 1/2 “ cubed potatoes, four minutes. Eggs are from fridge on a rack, if cooked with potatoes, potatoes are in a colander, eggs on a rack on top of colander. I use a 3 qt. IP, 3/4 cup water from faucet..whatever the cold water temperature is.

Brown was the color of the day at my house. We had a quiche/tart of sautéed onions, fennel bulb, Swiss chard stems, sorrel and garlic chives , sage.Cubed ham was added in abundance along with an egg, milk and grated Parmesan. The crust was particularly tasty as it had dry mustard and grated cheese added to the usual mix. Delicious tomatoes with St. Agur , the FM tomatoes have been top notch. Dessert was a plum, fig, blackberry torte served with a dollop of sour cream.

I used chervil vinegar made from a bounteous supply in early summer but it’s struggling now. I also enjoy using nasturtiums for various applications. The marjoram is very intense. Fun using the different parts of an herb, basil flowers also make a fragrant vinegar.

Last night we had assorted peppers,tomatoes, black olives with marjoram flowers, thyme and rosemary. Great Northern bean salad cooked in the IP, vinaigrette, chervil, tarragon. Pork tenderloin with a dusting of paprika, and enough leftover for sandwiches!

@Kim Shook That was a Master Carve Ham, they are so good! The mustard “sauce” was a mix of mustard, mayo and pickle relish.

Peach galette and peach ice cream. Dan Dan noodles topped with Chinese garlic chives and crushed peanuts.

@Kim Shook I hope you find it to your liking, as it’s quite thick, it will lend itself to many applications if it’s thinned down a bit.

Lunch today was thinly sliced ham warmed in a foil packet for a few minutes in the oven. Served with a mustard sauce…mayo, mustard, pickle relish. Half of a very large sweet potato, zapped for five minutes, put in oven while it was warming up. Tomatoes with sorrel sauce.