OlyveOyl

Pork tenderloin tonnato, radish sprouts and lettuce on a Portuguese roll. Chips on the side were the perfect vehicle for the avocado that I just mashed up a bit with my fork. Freshly squeezed lemonade with mint from the garden was the drink of choice.

Chocolate frosted cake, a few chocolate feuilletine flakes on top and a swipe across the bottom of the cake. A bit of a cobbled together cake but came out well in spite of my additions and subtractions. I substituted self rising flour for the cake flour and added a few tablespoons of almond flour. The crumb was tender and moist, it’s only a six inch cake, so hopefully will remain fresh until tomorrow.

Shanghai style rice cakes, ginger, garlic, mushrooms, onions, cabbage, ham slivers sautéed with the addition of several Asian sauces. Hazelnut cookies for dessert.

Radicchio salad vinaigrette, broccoli soup with cheddar, pastry cream with berries. Farmers Mkt. Is on Sunday, using up the produce at hand.

Citrus salad, avocado, fennel, capers and olives. Sorrel soup, rice and quinoa substituting for the potato I usually use, but the pantry was bare. We had some Irish soda bread with the soup. Chocolate pots de creme with raspberries. Espresso!

@TdeV I don’t have a recipe per se for the tart but I am happy to tell what I did. If you are interested in a similar crust, Rose Levy Beranbaum has a video using a Cream Cheese Butter crust. ( it’s painfully long but if you haven’t made one previously, you might be interested in taking a look.) The crust is very flaky, not a cookie style crust. For the fruit, I had 4 small pears, total weight after trimming and slicing was 310g. The sugar was 20% of the fruit, and the thickener was 5% tapioca flour. I zested in the peel of a Meyer lemon and a little vanilla. I added a handful or so of blackberries not included in the weight. This filled up the 8” tart mold, cut out scraps of pastry was placed on top along with some crumbled amaretti cookies. This was baked 400* convection bake for ten minutes on a stone. Reduce temperature to 375* and bake 10 more minutes rotating the tart as needed in your oven. The last 7/10 minutes was at 350* , watching carefully to prevent bubbling over. Let rest at room temperature to set up prior to slicing. Here’s a pic of the filling as of today. If your fruit is very juicy you can up the percentage of tapioca thickener to 5.5 %.

@TdeV The tart is in an 8” loose bottom mold, thank you!

Pear, blackberry tart with amaretti crumbles. Very flaky crust , part butter, part cream cheese. Served with a dollop of sour cream.

Cannellini and Great Northern have worked well for me, I agree that most any bean will be successful.

Pasta, peas, peperoncino, pecorino , prosciutto and asparagus. The prosciutto was crisped up and added last, lovely asparagus from winter market farmer.

Espresso custard with a dusting of cocoa and espresso powders. One extra large egg, 3/4 cup milk, sweetener, 1 rounded teaspoon Medaglia d’Oro. Steamed stove top until just set.

Citrus salad with capers, green olives, endive, micro pea shoots and radish sprouts. Awaiting a spritz of freshly squeezed orange and Meyer lemon along with a little evoo. Chervil and mint from pots of herbs that were over wintered in the garage.

Your welcome, many rifs on using Gochujang, etc. including those from well known Korean American chefs. These are not meant to be authentic, just tasty!

@Duvel https://www.foodgal.com/2022/07/a-go-for-gochujang-gravy/ perhaps this will clarify.

Raspberry tart with a hazelnut sweet pastry crust. This is a 7.5” tart that I baked in a glass tart mold instead of my usual loose bottom aluminum mold. It will probably be a bit of a challenge getting a slice out of the mold, a little sour cream or ice cream will be on the side.

Last night we had Korean rice cakes, Swiss chard, petit peas in a Gochujang lamb meat sauce. The usual suspects included onion, garlic and ginger, topped off with sesame seeds, sesame oil and cilantro. I’ve made this with pork and beef previously and served it over rice or noodles. Recipe adapted from foodgal and several other sources.

Agreed, we are all “fishing”!

Quail, fried potatoes and cauliflower was dinner last night. Quail was marinated in buttermilk and seasonings, dried well, then broiled. While they broiled, the cooked potatoes were fried, popped into the hot oven , followed by the cauliflower. Quail was tender, very meaty and had slightly pale pink flesh in the breast. A brown supper but delicious nonetheless!

Ficelle mold?

Silky steamed stovetop custard flavored with lemon and orange peel, small piece of stick cinnamon and a small section of star anise. The flavorings steeped in the warmed milk for about a half hour, then combined with the egg and strained into the ramekins. As these are shallow, they steamed for a short period of time. With thanks to Kerry Beal for her demonstration of removing bubbles with a massager, I “borrowed” my husbands and applied it to the side of the Pyrex cup which worked very well to eliminate bubbles prior to steaming. I’ve also used it for chocolate pots de crème successfully.

Sicilian baby clams on pasta with sautéed garlic, shallot, hot pepper flakes, lemon and preserved lemon purée, white wine and a little of the clam juice.

I agree that it is nice to taste the pears and not be overwhelmed with strong flavorings. We did enjoy it as it was but always nice to experiment with new flavorings.

There was a little ginger and nutmeg in the custard, cardamom would have been nice but I didn’t think of it! Next time…I have more pears ripening. I failed to mention that there was a layer of finely crushed amaretti cookies along with some hazelnuts under the pears.

Pear custard tart, two small pears, lightly poached and then sliced, were added to the unbaked tart crust. After ten minutes or so, I poured over half beaten egg, 5/6T milk and a little sugar. A sprinkling of crushed toasted hazelnuts was also added. Baked for another 15 minutes, served with a scoop of sour cream.

Linguine with Sicilian baby clams, shallot, garlic, lemon, hot pepper flakes and white wine. Finished with parsley and a sprinkling of toasted bread crumbs.