OlyveOyl

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.

Yes, I found the rotation “ up” speeds to be of interest.

If this chart of rotation speeds has been made available previously, apologies. I found it to be useful information in being able to chose what speed is most likely to produce your desired outcome.

It’s still available in their catalog, so somebody’s buying them. Since I purchased it at a store in NYC Chinatown, they were primarily marketing it to the Chinese market.

@rotuts Ty for the suggestions on removal of label! I could not get a very good image of the script on the cleaver, lighting was not favorable, but I think you can decipher it.

A cleaver I bought in Chinatown more than 40 years ago. I consider it medium weight, good for mincing meat and veggies. I hardly use this one as I’ve not been able to remove the label and it bothers the heck out of me when I use it.😂 The price was $18. I also purchased a lighter weight Dexter with Chinese markings on it but I assume it was made in Southbridge, Ma. along with their other products.

Frittata for supper tonight, 6 eggs, lotsa’ sautéed onions and mushrooms, slivered ham and Parmesan on top. We had it with a radicchio salad. Dessert was pistachio cake with a chocolate glaze.

@liamsaunt I have four plates with images of different herbs on them. They came from Crate and Barrel a good while ago. It was a happy coincidence that I had used the basil imprint for my plate 😁.

Joining the pasta parade, chitarra pasta and beef meatballs. I had some marinara sauce at hand and ground beef to use, so meatballs fit the bill. Meatballs were cooked in the oven and then had a 30 minute bath in the sauce . Happy hubby had three meatballs, followed by a refreshing mixed green salad, espresso and a sliver of pie.

Couscous with sautéed zucchini, red onion, mini peppers, topped with merguez sausage. Sausage recipe adapted from Jacques Pepin, mine had a slightly greater amount of lamb to hot sausage, there was no need for additional harissa sauce at table. A sprinkling of chives and mint gave a fresh taste to the plate. This sausage recipe made enough for another meal. ( J. Pepin has a short video showing technique and ingredients.)

Chicken cutlet, calasparra rice, sofrito, mixed poultry broth, peppers, tomatoes, pesto/basil.

Monday Marinara, gemelli pasta, Parmesan and pesto, a big scoop of ricotta ; followed by a green salad with a mustard vinaigrette. Apple tart with streusel was dessert.

Turkey escarole soup, sautéed onions, garlic, turkey broth was from the bones of a breast I had roasted. Added fideos , a tsp. of onion chili crisp, followed by a small spoonful of pistachio pesto at table….grated cheese, of course.

@rotuts, two eggs, about 3 rounded tablespoons sour cream, two pieces, 2x3 by 1/4” of Gouda/Parmesan. In addition, two yellow teardrop tomatoes, s/p and chervil. Fridge temp eggs and cheese, blitzed all with an immersion blender. Water was preheated in IP, * 4 containers were set on a trivet, low pressure, 00:00,steam, immediate release, 3 qt. IP. Eggs have a “custardy” consistency. Containers were filled about halfway, they are 1 1/2” deep by about 3+ inches. Volume measurement is a half cup. They are used for eggs in aspic as well. Interior temperature of the cooked eggs was 163*, I shoot for 160*.

Egg bites , instant pot style. These cook on steam for 00:00. Cheese, herbs, sour cream + a neighbor’s gift of eggs from her chickens. Hadn’t made these in a. very long time, forgot how good they are.

Pasta marinara style, escarole salad awaiting an anchovy garlic dressing and pumpkin cake, caramel sauce with sprouted pumpkin seed brittle.

Thank you @Ann_T, your baguettes are mouth watering!

Inspired by a recent sandwich in the NYT, we had a delicious version of mortadella, ricotta and pistachio pesto. A very pleasing combination, I drained the ricotta a bit before using in the hollowed out roll and added a light drizzle of balsamic vinegar. We are definitely having this again!

Crab cakes redux with cole slaw and oven roasted potatoes. Blackberry pear yogurt cake served with a dollop of sour cream.

I like to run a stick of butter along the inside edge of the bowl, it acts as a barrier to boil over.

A smallish sourdough, 400g total flour, some whole wheat and rye were part of the mix. 74% hydration, 24 hours start to finish.. My standard goto bread recipe,consistently delicious.

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. 😁