OlyveOyl

Tomato tart with tapenade, ricotta with goat cheese; thyme, marjoram flowers from the garden. The tomatoes were brushed with basil oil when finished. We had corn on the cob as a side. Apricot amaretti 6” cake, the same recipe as the Blueberry Brunch Cake upthread, we had it with apricot gelato.

@Ganthercage Thank you ! I made the same one with apricots last night as we enjoyed the blueberry one…good with ice cream.

Mezza rigatoni cooked with sautéed red onion, green and yellow squash, minced garlic and peperoncini. After sautéing the veggies, I added the pasta along with hot chicken broth that needed using up. Cooked until al dente, then topped with grated Parmesan. Blueberry cake with almonds for crunch rather than the poppyseeds in the original recipe, the 1990 Pillsbury bake off winner, a/k/a Blueberry Poppyseed Brunch cake. I included some raspberries and cherries with the blueberries. We had this with peach gelato. With thanks to @Pete Fred for reminding me of the cake.

Tomato tart with 3 cheeses, bacon , herbs, egg and milk poured over which formed a custard. Baked until puffy and lightly browned. Topped with fresh herbs and Bucheron and left in oven for a few minutes for the cheese to soften. We had this with mixed greens vinaigrette. Another small chocolate cake, this time with raspberries, raspberry coulis and creme fraîche .

A light-ish supper after having lunch out. Whipped ricotta with pecorino and evoo on toasted baguette. Tomatoes with St.Agur, grilled red and yellow peppers, all drizzled with a bit of olive oil and basil. Blueberry/cherry tart with apricots.

Turkey tonnato and also a pork tenderloin version which we prefer. Potato salad vinaigrette, some marinated red onion, chopped HBE, parsley, and some oil cured black olives as well. Chocolate soufflé cake with crème fraîche.

@rotuts I stockpile fideos when I happen to see them as they are sometimes not easy to come by. The cake is very tender as it has 120g almond flour, 40g AP. It’s very good using just apricots or any single fruit.

Fideos cooked in homemade broth with finely diced onion, peppers, tomatoes, and a squirt of harissa. Shrimp were sautéed separately in evoo and garlic, dusted with paprika. Followed by a slice of fruit mosaic cake, apricots, figs, cherries, blueberries and raspberries.

Baked sweet potato and turkey cutlets. Cutlets were dusted with flour, s/p and sautéed in butter and olive oil. Port was then added (as I couldn’t find the Marsala on a quick look) and cooked at a simmer for a few minutes. Topped with sautéed onions and the cooked down sauce. Loose leaf lettuce salad followed by a mini version of Black Forest cake, poached tart cherries, crème fraîche.

We were very happy with the spinach as I wasn’t sure how it would work. I used about a half bag of the chopped spinach. With the wet towels, the spinach provided enough moisture to cook the gyoza although I think if they were soaked as you suggested, it would be quicker. Also, facing them seam side down on the spinach would encourage a more even cooking of the seam. My DH loves dumplings and this will definitely be a repeat, I’ll try the Thai shrimp ones next time. As for the rice cakes, I cooked them to al dente, they were pleasantly firm to the bite although if your preference is for softer, a little longer cooking would easily achieve that…I actually cooked them in a generous amount of water in the micro.

Rice cakes at TJ’s frozen food section. These are comparable to the ones I purchase at the Asian Market. The packaging is smaller, which for me is an advantage as the the ones at the Asian Market in the cold case are a kilo. They are also slightly thinner and require diligent attention to stirring to keep them separated. They cooked up nicely with a firm bite. They will be a repeat purchase, in addition to the plain ones, there is also a spicy variety. Gochujang gravy with chard, lacinato kale and peas were the greens along with the usual aromatics. The meat was lamb this time.

TJ’s pork gyoza dumplings inspired by @rotuts. Microwaving was something I had not considered doing, but your comments gave me “ food for thought”. I just rinsed the dumplings with water, but might soak next time. I placed them over about a half pkg. of TJ’s frozen chopped spinach. Next time seam side down would be preferable for more even cooking. Covered with several layers of very wet paper towels and a silicone lid, cooked to an internal temp of about 170*. Drizzled with a mix of soy sauce, sesame oil and vinegar. served with spicy chili sauce.

Pasta Alla Norma, a lovely striped eggplant from the FM was the inspiration for supper. Cubed, steamed and then sautéed with a little red onion and some garlic. I then added a 14 oz. container of diced tomatoes in purée and a little wine, cooked down a bit and added a few Sungold tomatoes. Some parsley and basil was added at the last minute along with grated ricotta salata Romaine salad with radish , red onion, added a slightly mustardy vinaigrette. Dessert was mini popovers filled with sour cream, tangerine curd and berries.

@pastameshugana Thank you for your kind comments, I generally make 6 of the little cakelets and freeze them in 2 packs. Pastry cream or fruit flavored whipped cream also make nice fillings for the cake. I hope you get to make something similar. I need to make a new batch!

Chicken cutlets and a salad of avocado, Sungolds, radish and scallions, vinaigrette. Local corn on the cob. Chocolate cake, crème fraîche and raspberries.

Mezza rigatoni, guanciale , tomato and basil. Fennel, red onion, anchovy salad, grated zest of an orange and lotsa’ fresh herbs. local blueberries , blueberry coulis, cake filled with tangerine curd/sour cream, sprig of mint.

I shall not judge your hot dog 😂

It’s a five dollar bird that is also pretty darn good! Is it as good as the rotisserie birds at the markets in France, no, nor can you compare it to an organic bird. The dark meat is delicious and juicy, the breast meat not quite as good as they are cooked to a higher predetermined temperature. I probably buy 5/6 a year, generally spur of the moment. This one came off the rotisserie as I was walking by, it has been dismembered and the carcass was put in the IP for stock. I never regret my purchase 😋

Rotisserie chicken courtesy of Costco, served with sweet potato, spinach sautéed with garlic, evoo and the same treatment for the mushrooms. Sour cherry tart was made for July 4, a few slices left over made for happy campers.

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.