OlyveOyl

Biscuits in the style of Dame Nellie Melba. A wonderful combination of FM fruit, very sweet juicy peaches and tart raspberries. To make it a little more virtuous , I used yogurt as the dairy. It made a lovely taste combination with the fruit, didn’t miss the cream at all!

Mapo Ragù Momofuku style, NYT. This ragù can be used over rice cakes, pasta or rice, last night I served it over pasta. The kale came from the pot on the terrace that the woodchuck managed to overlook as he destroyed my pot of romaine and curly leaf lettuce. This is a relatively quick ragù to put together with no long cooking involved, the meat was pork but I think most minced meat would work equally well. The Gochujang said hot on the label but this was not particularly fiery, it also included Sichuan peppercorns. I’ve made several different versions of this type of meat sauce, this is pleasant but I’ve preferred others. Dessert was a small slice of peach cake made with local peaches, half almond flour and half all purpose, adapted from a BBC recipe called Bakewell Cake, this is a 6” cake rather than the 8/9” version.

@rotuts If I had thought ahead, I would have double batched both! And yes, the potato/egg combo works really well.

Spanish style potato salad and tuna with thanks to @weinoo and @rotuts for the inspiration. This was a spur of the moment supper, I used the IP to cook the potatoes and HBE for four minutes. Removed the potatoes and gave them a healthy sprinkling of chive blossom vinegar and chervil vinegar while they were still warm. Then added some evoo, capers,parsley and shallots that had sat in some vinegar while the potatoes cooked. Added the tuna along with a shower of hard boiled egg, the other half of the egg was deviled with some piment d’ Espelette. A definite repeat for us!

A slice of sour cherry/apricot tart with a dollop of sour cream, Rainier cherries on the side. The Rainers didn’t have a lot of taste going for them, I’ll probably use them for a pie , heat and sugar “improves” mediocre fruit….sometimes!

A simple pasta, “fettucce” as the package says…sautéed onions/garlic/yellow /green zucchini, peperoncini, pecorino. Followed by a romaine radish salad with a mustardy vinaigrette. Another evening we had chicken francese, capers, lemon, white wine with couscous, tomatoes, garden peas and mint. A mega romaine salad, blue cheese , walnuts and a walnut oil/ vinegar dressing for the salad. But the best part was a sour cherry, apricot tart, a very delicious combination of fruit. I’ve frequently made this combo in a simple cake, but we really enjoyed the tart.

To both 1 and 2 yes. I use baking strips when I want to be sure the cake is level and they work quite well.The appropriate size is important as well as wringing out the excess water. I also use the strips when baking a cake with fruit. I find it slows down the heat penetration so the sides do not over brown. As for ermine frosting, it’s lovely, light frosting that is also delicate. The cake is best used soon after frosting as I don’t like to keep it at a warm room temperature.

Oatmeal pancakes and strawberries for a filling breakfast. I made these a little thinner this morning by using all milk rather than half yogurt. A little strawberry jam found it’s way in between the pancakes. The plate was warmed in the micro with the maple syrup which kept the pancakes warm while enjoying them.

@chromedome I often use sour cream in lieu of whipped cream as we like the slight tang it provides which frequently offsets the sweetness of desserts. I don’t add any sugar to mine but some might prefer it lightly sweetened.

Biscuits and berries, a mega biscuit that I split with DH . A swipe of butter, strawberry jam, sour cream and berries. Nearing the end of Farmers Mkt. berries in my neck of the woods, this was a delicious use for them and needs a repeat.

@Shelby I must confess to not peeling the Sungolds, but there were only two of them😌

Dumpling Tomato Salad with Chili Crisp Vinaigrette, a delicious recipe at the NYT., with thanks to @Senior Sea Kayaker for reminding me of it. This is a quick to put together recipe that only requires you to macerate the cut up tomatoes with s, p, minced garlic and torn up basil leaves for 20/30 minutes. In the meanwhile, the vinaigrette of soy, rice wine vinegar and chili crisp is prepared and set aside. Lastly, the dumplings are fried and then steamed. Alli are then mixed together and topped with some fried shallots. As I had used the last of my micro fried shallots, I fortunately had some TJ’s fried onions in the pantry which substituted admirably. The onions provided a nice crunch to the dish. This will be excellent when summer tomatoes are really good. I did peel the red tomatoes though 😁

Lunch today was Maryland style crab cakes, mini taters oven roasted in duck fat, and romaine salad and cherry tomatoes courtesy the Farmers Mkt.

@weinoo My reliable source is my daughter who lives on the easterm shore of Md. current price for Jumbo Lump there is $54 lb. Besides Hall brand, Epicure has also been very reliable. The freshness is impeccable.

Linguinette with jumbo lump crabmeat, a little sautéed garlic, peperoncini, capers, scallions white wine. Crushed mini oyster crackers zapped with butter, Old Bay and Worcestershire were scattered around the edge of the plate. Dessert was strawberry ice cream with macerated strawberries.

Luscious little strawberries won’t be around too much longer in my neck of the woods, so we are having them very frequently. This time it’s with little Mary Ann cakes, strawberry pastry cream in the center and a dollop of cream.

@rotuts memoriediangelina The frittata di pane is what I have based it on. But the directions in the recipe have you soak bread in milk and then squeeze out milk and discard. Instead, I soak and retain the liquid and add the eggs to it. Half of the milk/bread/egg mixture goes into the pan, followed by the filling and the the remaining frittata mixture. This was the 4 egg version. When I make the smaller version,I cook it stove top , lightly covered, then flip and return to pan.

Frittata for lunch today. Slightly overfilled with sautéed onion and chard, a few quartered small San Marzano tomatoes, Swiss chard and petit peas from the terrace pots. Diced ham and Parmesan/Gouda cheese were also added, then baked in the oven for about 20 minutes. I usually make a smaller version but was using up bits and bobs.

Fettuccine with a pork ragu , whipped ricotta, and herbs from the garden. I had a small piece of leftover pork roast that was looking for a home, so it got pulse chopped with some garlic and a small carrot. To that I added canned San Marzano tomatoes, peperoncini,white wine , a little squeeze of tomato paste and some evoo.That was simmered for about 45 minutes, added parsley, fresh marjoram and basil. The ricotta was whipped in the food processor until it was silky smooth, the sauce made enough for several meals. A green salad from the garden followed by a dish of sliced strawberries finished off lunch.

Beautiful artichokes this season, they have been fresh and very “ meaty “. My favorite presentation is with vinaigrette , the peeled stems were a bonus. A strawberry dessert with wonderful strawberries and a little lemon cakelet topped with sour cream was a pleasant ending.

Strawberry cakelets with freshly churned strawberry/raspberry gelato, lightly sweetened strawberries and a dollop of sour cream. I made six of these in a Mary Ann mold. and used the recipe from Nordic Ware’s 3 cup Vanilla Poundcake . The recessed molds required only half the recipe and bake in about 10 minutes. They are light and tender and make a good match for the ice cream and strawberries.

I’ll join you in a duet…he’s one of my favorites!

Fettuccine and zucchini, sautéed onion, garlic, peperoncini, mint and marjoram from the garden. Strawberries from the Farmers Market with a little gelato.

@MaryIsobel .https://lovefoodies.com/wp-json/mv-create/v1/creations/771/print Raspberry and almond cake , hope this link works for you, I took it off a print page. I recommend cake strips around the sides of the pan, after ten minutes, I slide a thin cookie sheet underneath to prevent over browning. I bake at 350* convection bake and drop the temperature to 335* after ten minutes. It is the same recipe as the fig and also the raspberry almond I posted in the Sweets thread.

@MaryIsobelThe strawberry cake is moist but not custardy. It has almond flour in it and stays fresh for several days. I use it as a basic cake recipe that I top with seasonal fruit.