OlyveOyl

@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.

I make frangipane fairly frequently and I’ve found toasting before grinding the nuts is a definite plus taste wise. This is a ( toasted) hazelnut, pear mini cake that definitely benefits by toasting the nuts. I agree that in most cookies, sufficient toasting is achieved while baking.

Thanks Heidi for the additional information. I see that Kenji says to equal the taste of oven roasted nuts to add a little oil. I’ve been roasting/ toasting nuts in the microwave since before Kenji was born! 😂 For my baking purposes, I find toasting is sufficient without the oil, I would imagine for eating out of hand, the oil would enhance the taste. The article was informative,thank you again!

Would you consider “toasting” them in the microwave? I use a Pyrex container, heating in one minute intervals, stirring each time. When the oil in the nuts starts to rise to the surface, it usually doesn’t take very long after that point , I taste as it progresses.

Expecting to be snowed in today, I decided to make our corned beef for lunch. Mashed potatoes, cabbage and scallions was our side for the CB. The corned beef was from Aldi and it did not disappoint, it was very moist and tender. Cooked in the Instant pot, for about 22 minutes per pound, finished temperature was just over 200*. Looking forward to sandwiches tomorrow.

Lunch today was a farro/barley pilaf with mushrooms and finely diced veggies. We also had duck legs with the pilaf which was a tasty accompaniment.

Lunch today was a Great Northern bean salad, Italian tuna, fennel, shallots, capers and black olives. A spritz of lemon, lemon zest plus a vinaigrette were the dressings. Ciabatta on the side was a welcome addition.