OlyveOyl

Actually, I’m referencing my own sourdough and baguettes. The sourdough I make is relatively mild but I still prefer my baguette ! I think next time, I’ll slice up one of my tapenade baguettes as I think that could be complementary.

The gazpacho has a brunoise cut selection of the vegetables at the bottom of the bowl. The oil gets put on at table, I prefer a plain baguette with the gaz, I find sourdough, which I love, to be a bit more intrusive in flavoring as an accompaniment. This is my current finishing oil…unfortunately, almost done!

Gazpacho today, FM. tomatoes that proved to be delicious! Adapted from José Andrés recipe, always a little flexible, the Vita Mix does a wonderful job. Dessert was a very mini Apricot pistachio frangipane tart.

A six inch Apricot pistachio tart, the crust is a pâte sucrée (Pierre Hermé). The pistachio/almond crème is half pistachio, half almond flour, egg, sugar and a little AP. I had just enough filling made to make two tiny tarts with a half apricot each.

Lunch today was pork, peppers and pickled red onion on a tapenade roll. FM tomatoes with a drizzle of vinaigrette. Dessert was apricot peach gelato with some extra syrup and tart cherries from the hand pies I had made a few days ago.

@MaryIsobel It varies actually as to dinner. Lunch is pretty much our main meal but at that, the portions are not large. I’m probably making a Swiss chard tart for supper tonight and hopefully have leftovers for tomorrow’s lunch. The fruit tart above is a 6” tart, so a slice is modest in size.

Salad with anchovy/garlic vinaigrette, pork tenderloin, mini peppers were the main fare. Dessert was a peach/blackberry/almond tart with strawberry ice cream.

Today’s bake was a peach/blackberry/almond tart. FM fruit is so wonderful at this time of the year, makes it easy to make dessert!

@ElsieD The citric acid acts as a lemony flavor agent without introducing any liquid. The bowl is by Bodum but I’ve had them quite a while and doubt they are still manufacturing them…but good luck!

@rotuts https://ladyandpups.com/2014/07/03/self-made-sour-cream-gelato/ i have made this probably 4-5 times. The last two times which were follow ups, I first made it in the ninja creami and the next day made it in my compressor machine. They were pretty comparable in taste/texture but the ninja was a heck of a lot easier. For some reason, I wanted “ immediate” results, so used the compressor machine. It’s a favorite ice cream of ours. ETA. I also sprinkled a little citric acid in the mix.

Tart cherry hand pies on the menu today. These are about 4 inches across and have approximately 1/4 cup cooked cherries as the filling. We are impatiently waiting for them to cool and set up. Serving with some sour cream ice cream on the side.

Clementine cake with pistachios and Clementine jam. 200g of whole clementines are microwaved covered for about five minutes. They get processed along with sugar, eggs, oil and yogurt. Flour is added at the end. This is a soft and tender cake, the pistachios add some nice crunch. Not too sweet, this will also make for a nice slice at breakfast.

@Nn, M.D. Not technically Genoise as these have baking powder in the batter. The first is a 6” sponge with passionfruit curd and berries, this was the half of an egg, equally weights of everything else, self rising flour and a little oil.. The second is a Victoria sponge, 4 eggs, 225 g self rising flour, 225g sugar, 225 butter, vanilla. This cake was half of that recipe and besides the jam, I basted it with Amarena cherry juice and Luxardo. These have been as equally enjoyable as the Genoise and not quite as fickle with a similar profile .

@Nn, M.D. made this June 4 but did not take notes. There are two sites of interest regarding Genoise that I have used for ideas. The first is “As Easy as Apple Pie”, I pretty much followed that formula. The second is “Natasha’s Kitchen” which has a primer for sponge cakes. One of the recommendations was to keep the cake in oven with door ajar for a few minutes to equalize temperature a bit to keep cake from sinking. Perhaps if you have the time, worth a look. I just weigh everything out based on egg weight, I’ve also added a little melted butter and milk to a small portion of batter and then folded that in to the main batter.

Poached salmon with a mayo/yogurt dressing containing sorrel, tarragon and mint; some diced Grillo pickles on top. Little Gem lettuce vinaigrette and FM tomatoes, balsamic glaze. Dessert was a 3 Clementine olive oil cake with sour cream on the side.

Lunch today was sliced chicken breast with a mayo/sour cream/fresh herbs dressing. Yukon gold potato salad with finely minced olive salad and some vinaigrette. Prior to the dressing, the warm potatoes were sprinkled with white wine and white wine vinegar.

Raspberry almond tart with one lonely peach. We had this with a little sour cream ice cream. Hoping to get more excellent peaches at the FM tomorrow!

Peach and blackberry cobbler with a short cut . While the oven is coming to temperature, I make the biscuit base but pop the fruit into the microwave until it’s nice and bubbly. This doesn’t take very long in the micro, then the cobbler topping is scooped on and placed in a 425* convection bake oven. This takes about 12/13 minutes in my oven to bake.

Some more small baguettes, these have black olives, herbs de Provence and a little evoo; a few tablespoons of rye and buckwheat found their way into the dough. Planning on sandwiches and a salad for supper as we had a large lunch!

Some early morning pie baking, should be set enough to cut by lunch time. A small peach and raspberry pie which will get a side of ice cream or a dollop of sour cream 😋!

Chocolate pots de creme with a little rum and raspberries; meringues with cocoa and five spice powder. A nice dry day here today, good for meringue making!

I’ve also had pecans in burlap bags but the nut cracker has a slightly medieval torture instrument look to it, I would imagine it would work with walnuts as well.

Besides the Georgia pecans, I have had some from Green Valley, Az. which are delicious. I usually settle for a Costco bag which are “ okay”.

Fresh pecans are in their own category, so much better tasting than “just store bought”!

Having recently emailed Him/Her, it’s definitely pistachios. You might want to consider walnuts, tho’!