OlyveOyl

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.

@heidih. Regarding the lemon pesto sauce, the ingredients are many but tasty. I imagine it would be relatively easy to improvise something similar. I make a purée with preserved citrus that I use in multiple ways.

The sorrel sauce came from the NYT, a simple combination of mayo, sour cream and yogurt along with a little tarragon. A generous amount of sorrel is added and then processed. As for the Lemon Pesto sauce from TJ, a relatively new product, the taste is definitely lemony , I think there is some cheese in it as well, but I’ll need a magnifier to determine what exactly else it contains. I’ll give a closer look tomorrow. Dessert…all my cakes are 6”, so the slices are actually very small. I will get a minimum of 6 slices from the cake. It’s generally served after I’ve done a little clean up, we are not in between meal snackers but usually have our dessert after a meal 😁. I’m not adverse to having a slice for breakfast though!

Tomatoes with,sorrel sauce. Chitarra pasta with sautéed yellow zucchini, red pepper, shallots and garlic; two tablespoons of TJ’s lemon pesto sauce was added along with a little pasta water, shredded basil. Thumbs up on the Lemon pesto sauce, pasta had some freshly grated Parmesan added at table. Blackberry, red currant, hazelnut flour cake with a scoop of raspberry ice cream on the side.

TJ’s four cheese ravioli, served two very generously, they cooked rapidly and were nice and plump. Topped with pork ragu, pecorino and basil, they are a repeat buy for me.

Supper tonight was a Quiche Lorraine.ish , as I added some cubed ham to the bacon and Gruyère cheese, it was a positive addition. Served it with a green salad and tomatoes. Followed by peach ice cream and a sliver of peach raspberry cake.

Cold pork roast with a cobbled together sauce. Baby Yukon gold potato salad, chives, tarragon and parsley. Tomatoes with St. Agur Peach raspberry cake with almonds.

Linguinette pasta with uncooked tomato sauce two ways. The first was peeled tomato chunks, mozzarella and basil. The second, a medley of mini tomatoes, mozzarella and basil.. Both were marinated in a small amount of vinaigrette for several hours, the peeled tomatoes, as expected, giving off a lot more tomato liquid than the minis. Both were good, the minis having a very pleasant crunch. The warm pasta was mixed with the room temperature tomatoes and mozzarella, warm enough to melt some of the mozzarella cubes. Dessert was a plum raspberry topped cake.

@FeChef and now I need more crabmeat!

Mixed mini tomatoes, shallots, chervil with a hot honey/mustard vinaigrette. Coleslaw, radish, yellow peppers, parsley and chives. Jumbo lump crab cake baked with a pat of butter @ 450* for12 minutes.

Gazpacho with croutons. Jumbo lump crabmeat with Crab Louis a/k/a “Louie” dressing, I had this for the first time at the St. Francis Hotel in SF, too long ago to remember! Chocolate cake and raspberry gelato.

@MaryIsobel Thank you for your kind compliments, I can say that we do enjoying eating them 😁 !

Ricotta, radish and nigella seeds. The seeds offer a hint of onion. Cauliflower, cubanelle peppers with oil cured black olives, salt cured capers, peperoncino, basil and parsley . Anchovy, garlic, lemon vinaigrette. Artichokes, ham and all of the above….eat the rainbow tonight!

Late lunch = light dinner Ricotta crostini with basil oil Gazpacho Plum raspberry with crème anglaise