OlyveOyl

Plum, blackberry galette/ tart, brushed with a bit of red currant jelly for some shine. Looking forward to tasting this wonderfully fragrant galette, the Italian plums were very juicy but the bottom of the crust looks very nicely browned. A scoop of something cool and creamy will be added at dessert time!

Swiss chard tart today with garlic, pistachios, black oil cured olives, yellow rains.This was added to a mix of ricotta, eggs and pecorino. Baked about 30 minutes until golden brown; heirloom tomatoes on the side.

There is a very slight curve on the sides, it’s a little exaggerated as a result of the close-up photo. it would be unusual for an Asian Mkt. to have bowls from France 😃

@rotuts I happened to be in an Asian mkt this morning and this caught my eye. its 7” across, edge to edge and 31/2 “ tall. 8.99$

And the last one for now, mortadella and burrata. I think the next batch might include ricotta with mozzarella or a white sauce with cheese and garlic.

Pizette fritte ,uncooked tomato sauce and mozzarella. Green olive tapenade made with Castelvetrano olives, pistachios, garlic, capers, evoo. i used TJ’s pizza dough for the fried pizza, made 6 from the pound of dough, this is the second time I’ve made these pizzas, they take about two minutes per side. Avocado and evoo were the frying oils.

Hazelnut peach custard tart, similar to Tarte Maman,Raymond Blanc. The tart has a generous amount of hazelnut flour, a very tender, fragile crust that is very pleasing with the filling . Peaches and crust are baked for about twenty minutes prior to adding the custard. Originally made with apples, this lends itself to many different fruits.

I was under the impression that once the pressure dropped (and you were able to open the lid) that the pot was no longer sterile. Once the pressure seal is broken by the drop, I can’t imagine that it would continue to be sterile.

This has been such an easy dessert to put together that I have been keeping a container of chocolate pastry cream in the fridge for “ emergencies “. The round French Butter cookie bottom was dipped in Barbancourt rum and proved to be a delicious addition. The oval wafer cookie, which I have now made too many times 😊, might also benefit by a dip in Kahlua or Grand Marnier or…any lovely liqueur of choice.

So happy you will try something similar, it was really very tasty! I failed to mention the sautéed garlic! Can’t be without that!

Chicken on rice with sautéed onions, mushrooms. A few spoonsful of olive salad , oil cured black olives and finely diced preserved lemon joined the party. Finished with some dry Marsala, sage and rosemary from the garden.

Cookie sandwich?

Just a spoon will be necessary!

The can must be covered with a couple of inches of water, I use my stovetop pressure cooker although I might also have used the IP. As you probably know, the point of waiting until room temperature, is to equalize pressure in can and the water in PC. I have done it a dozen times at least over the years and have never had a problem. This includes the can with the pull top lid. I also remove label, sometimes put it on a low trivet, sometimes not. IIRC, there is a possibility of rust forming from the can seam or edge, I also placed the can on several layers of paper towels. Also, 20 minutes gives a very deep caramel, 25 minutes, very dark and very thick.

I use my stovetop pressure cooker and it takes about 20 minutes. Do not remove can until water in PC reaches room temperature.

Plum, raspberry , blackberry tart with a pate sucrée crust. Pastry stars on top for a little extra crunch.

Italian prune plum cake, a soft and tender cake that makes a lovely breakfast/brunch cake. Adapted from “The easy strawberry cake” at Natasha’s Kitchen , this is a favorite of ours made with almost any fruit. Topped with flaked almonds and a sprinkling of turbinado sugar for a little extra crunch.

Chocolate pastry cream made in the micro with a dab of sour cream and a raspberry.

Crab cakes, slaw and a pear, chocolate hazelnut cake for dessert.

@JoNorvelleWalker I had a fleeting thought about cocoa, I have Valrhona and Cocoa Barry but 1) I wondered if the flour should be reduced a bit , 2) didn’t have a guesstimate on how much cocoa, 3) felt the taste would probably be better with chocolate. I would love to be educated as the cocoa would be easier. So if anyone has used cocoa, please chime in!

@JoNorvelleWalker and then there’s this…chocolate pastry cream, very luxurious! 100g. 72% chocolate added to finished pastry cream, 250g milk, 1 egg, 50g sugar, 2T Wondra flour, pinch salt, vanilla. This has become way too easy to make!

Red plum tart with almonds, a very tender cake due to the sour cream incorporated in the batter. This was adaptable from Easy Strawberry Cake at Natasha’s Kitchen. This is half in a 7” cake mold, the cake has a generous rise. I also made a plum compote to serve with it.

Lunch today was mortadella , burrata and pistachio pesto on sesame bread. Tangerine curd tarts, blueberries and crushed pistachios were the mini tarts for dessert.

Tangerine curd tart, blueberries and crushed pistachios. I made just two mini tarts as I had the unbaked tart shells frozen, while they quickly baked, I made a tangerine curd in the micro for the filling. These chilled for a little bit, topped with berries, nuts, and dessert was ready!

I have one or two of those and use them mostly to expel water/liquid from fruits or vegetables. I last used it on cabbage when I was making sauerkraut. The older models had a spring connected to the lid and are more effective in applying pressure rather than the screw down plate which I found to be less effective.