Smithy

More or less a repeat of last night's dinner. This time I added spinach for greenery, and used my panini press, opened flat so everything could be griddled at once. Then when it was time to fold the tortilla I folded the press over and griddled both sides at once. Not much difference in the final result, as far as the equipment was concerned. (I think the A4 box may get a bit hotter then the panini press.) I fear the spinach was more window dressing than benefit to the flavor. I get virtue points for the greenery, but that's about it. 😁

I just visited the book, looking for ways to use these. The salsa verde has promise, and possibly the pasta usage. So all isn't lost...but no, I doubt I'll make this again. I can think of better things to do with good eggplant.

I'm not getting any caponata vibe from this; it's very vinegary sour without any of the sweet or, for that matter, detectable salt although I know there's a lot in it. I suppose you could add sweetness via other ingredients. Interestingly, when I tasted the olive oil film at the top I could taste garlic. The eggplant doesn't seem to have picked up any garlic flavor, though.

LOL that's a different picture altogether! Thanks for the clarificaiton. 😀 You've made these preserves before, haven't you? I'm not crazy about the flavor. Either the wrong vinegar, or maybe there's a way to temper the vinegar in the final use?

Thanks, both of you. I made a command decision before checking back here, and have taken a taste. The pickles were well covered and there's no sign of spoilage. I can't actually say I like the eggplant anyway (too much vinegar burn) but I'm giving it the ol' college try.

I'm embarrassed to say I forgot all about the eggplant preserves discussed above until I discovered them hiding in the back of the refrigerator! The jar is still unopened from when I made that batch. Is there any reason to fear trying them now, nearly 3 months after making that batch when McFadden says "up to 1 month"?

Here's what Castle Rock says on the "About Us" page of their website: I believe this is saying your Pinot Noir is produced and bottled at the Columbia Valley vineyard(s), under Castle Rock's corporate ownership.

I excavated an unlabeled package from the freezer, thinking it was a mix of ground burger and Italian sausage that had lost its label. (This happens sometimes in my household: label falls off, only to be found later at random with no hope of matching it to the bag anymore. Not often, but it happens.) A batch of spaghetti sauce was the plan. Been a while since I cooked any. Surprise! After it thawed in its double plastic wrapping and I could see it clearly, I realized that it was actually a chunk of tri-tip, sous vided to the perfect rarity. I have no idea how old it is, but it smelled fine. Tasted fine. I can tell I coated it with some spice mix containing cumin. I sliced onions, pulled out some cheese slices, sliced some of the meat, and grabbed a tortilla. The A4 box earned its keep: a quick sear of the onions and meat, then a warmup of a tortilla. Loaded meat, onions and cheese slices into the tortilla, folded it over, and griddled both sides. Ladies and gentlemen, I give you a tri-tip quesadilla. All cooked in one small pan. Easy cleanup. @Maison Rustique, you may want to reconsider giving yours away, though it does depend on how much kitchen real estate you have.

Shutterfly twisted my arm to get something -- anything! -- to keep my account active, and I decided to splurge on a photo mug. I don't need any more mugs, but I do like photo mugs. I decided to indulge myself. It's a reminder of good times past and blessings present. It actually arrived a few days ago, but I'm using it for the first time as a New Year's gift to myself.

That looks huge! Is it well-enough preserved that you'll be able to get through it without taking up precious refrigerator or freezer (if you have one) space?

This, right here, is a perfect demonstration of "expert" or "expertise". You call this simple, I'd call it a major and uncertain project!

I cut into the triple chocolate panettone from Gouter today for brunch. I decided to try @ElsieD's trick of buttering, toasting in pan, and flipping over to toast on that side too. I buttered both sides. I over-toasted, alas. I like the crispness from the pan-toasting, but would have preferred it not to be quite so dark...and, in truth, I put on too much butter. I wouldn't have thought that possible, but there you are. Overall it's good, but an unnecessary augmentation of the original for my tastes. @blue_dolphin, what did you end up doing for your party?

I think it would be a good travel tool, for someone who spends a lot of time in hotels and motels. Somebody here -- @lemniscate, maybe? --has used it for that purpose.

To be clear, it was selling the entire base unit with the extra deep pan. Still, it would be one way to acquire that pan.

Given the relative sizes, I'd go with the 3 Chocolates so everyone can get a decently-sized slice and you'll still have leftovers. Elsie is probably a better guide than I, but I'd lean toward her butter-toasting method unless that's too fussy for 6 to 8 slices. If it can't all be done efficiently at once, then I'd say just warm them slightly in the oven if possible, and serve them as is. I can't comment on the ice cream, since I've never tried that. It would look "fancier" but might be overkill.