OlyveOyl

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.

Brats on the menu today, poached, then sautéed in a little duck fat. Sauerkraut cooked in white wine and a small dollop of duck fat, and, no surprise here, potatoes sautéed in duck fat with garlic and parsley.

Farro salad with preserved lemon vinaigrette on a bed of endive and sorrel. The farro salad included julienned pork tenderloin, tuna, radish, tomatoes, capers, black olives, mint, parsley and chervil. For dessert we had a strawberry cake , today with sour cream and strawberries, yesterday we had it with strawberry gelato.

Fig and almond cake, almond flour keeps this cake moist for several days. This was also made in the food processor, so quick into the oven. The cake was made in a deep eight inch tart pan. A raspberry coulis was a nice accompaniment to the cake, the tartness played well with the sweet figs.

Whipped ricotta crostini, tomatoes, radish, olive salad. Thinly sliced semolina seeded bread oven toasted until golden, spread with whipped ricotta and assorted toppings. The ricotta had lemon zest, preserved lemon, lemon thyme, mint, chives and chervil. Broccoli di rabe, garlic, peperoncini, black olives and a little pasta. I had a very large head of the broccoli from the Farmers Mkt. which was put to good use with the pasta. Blanched the broccoli in the pasta water and then sautéed in evoo with the aromatics.

Raspberry, flaked almonds and pistachio flour cake. This was made in the FP and as a result comes together very quickly. It has a delicious pistachio flavor due also to pistachio oil. This a tender, fine crumbed cake that is as good on the second day as the first, served with a compote of rhubarb and raspberries on the side.

Yesterday’s lunch was a bit of a mash up. Lentils cooked in chicken broth, onion, cumin, curry and lemon thyme. Swiss chard and parsley from the terrace pots plus some cherry tomatoes added near the end of cooking. Topped with thinly sliced pork tenderloin, now I’m wishing there was more left over.

Breakfast this morning was crostini with locally made fresh ricotta and strawberries from the Farmers Market. The strawberries have been very sweet!

Oatmeal pancakes, butter and maple syrup made for a hearty breakfast this morning.Local berries on the side were delicious. These are all oatmeal pancakes made with yogurt and milk, adapted from loveandlemons.com .

Belgian tea cake filled with passionfruit curd. A small 6” cake, this one happens to be filled with passionfruit curd, I have also used Meyer lemon and tangerine curds. It’s a soft press in pastry although I prefer to roll it, some of the pastry is reserved for the top. Served with berries and a scoop of sour cream, it made a hit with our guests. The cake is also known as “Edna’s curd cake” and is found in multiple places on the web.

Korean rice cakes with a pork sauce ,Gochujang, garlic, ginger and more. Baby Tuscan kale from pots on the terrace, peppers and a mess of scallions and cilantro. And for a palate cleanser, tangerine sorbet with a little hit of pastis.

Me, too! It’s based on Rachel Roddy’s Marmalade Cake at The Guardian. I use jam in the cake rather than marmalade. It’s even good for breakfast with a boatload of fruit😀!

Sliced chicken breast on an endive salad, Roquefort, toasted walnuts, radish and a little squiggle of Wasabi Mayo. Lemon cake 4 ways, zest, lemon jam and a glaze of Meyer lemon syrup and limoncello. Rhubarb and raspberries accompanied the cake.

Those two bottles were the last of TJ’s white wine vinegar. They have discontinued it 😩

Chive blossom white wine vinegar, remove the vinegar to a microwaveable measuring cup. Bring the vinegar almost to the boil. Add the chive blossoms and some stem to the vinegar bottle, pour over the hot vinegar and reseal. The blossoms turn the vinegar a lovely shade of violet, which eventually will fade and the flowers will turn white. This is fragrant immediately but needs a month or so to develop flavor. I found a bottle recently that was two years old and it’s delicious. It makes an attractive gift, I usually cut the stems to about 3-4 inches, but as the stems are very pungent, I decided to cut them longer to see how the vinegar develops. I made these yesterday, the color will develop a little more.

Fettuccine, eggs, cheese, local asparagus. This is quick to put together, my usual formula is 200g.fettuccine,2 eggs, 60 g. Parm/Pecorino plus a little more at service. Lovely asparagus from the Farmers Mkt. yesterday. Followed by a romaine and radish salad. The romaine came from the pots on our terrace, ultra local!

Mini Mary Ann cakelets, the cavity is filled with passionfruit curd. Raspberries, blueberries and the first of the local strawberries…strawberries not sweet yet, but happy to have local berries. I had made a half dozen of the cakelets last week and froze two. Delighted to have them today to have with the curd and berries!

Risotto for lunch today. Saffron, shallot , rice sautéed in a little butter, some white wine and chicken stock for the liquid. The diced ham and asparagus were added at the finish, along with a knob of butter and freshly grated Parmigiana. I was out of rice for risotto, although I had plenty of rice for paella, I used Carolina Gold which turned out to be a more than respectable substitute. And the last of the chocolate cake with sour cream and freshly made strawberry jam.

A little “recycling “ lunch. added beans and bean broth to the cauliflower soup upthread, also added some zucchini and Parmigiana cheese. Citrus salad with the rest of the zucchini, parm and mint. We had the chocolate cake with a dollop of sour cream and raspberries.