patris

I e-mailed them and they told me that it will be available in the US in mid-December - I already have one melter courtesy of a kind and generous friend, but this one is pretty tempting!

Mendiants with dulcey and dark chocolate, made today with my sister who plans to serve them at an upcoming dinner party.

Having some friends over for dinner tonight - wanted to put together something that required very little last-minute work and ended up with a wonderful summery spread. Dessert is on the left - Dorie Greenspan's salted butter breakup, with fresh fruit, lemon curd and chocolate ganache for embellishing. Dinner will be an orzo salad with tomatoes, arugula and feta; hummus; tzatziki; kasseri, which will be fried up for saganaki; and @ElainaA's slow roasted cherry tomatoes. My original plan was to make pita to accompany, but neither time nor energy was on my side, so I picked up some excellent pita and markouk from a local Lebanese bakery.

Our employee fun committee hosts a monthly event, usually a lunch, at which the main meal is supplied and staff contribute desserts and sides and such. We had one on the schedule for today and just lately realized it coincided with EclipseMania (only 72% totality here in Buffalo, but still...). Inspired by the Eclipse thread, I went on the hunt for Moon Pie recipes. Using the cookie recipe from The Chew and the filling recipe from Serious Eats, these turned out pretty good. The cookie is wonderful - kind of a shortbread with a small amount of graham cracker crumbs - crumbly and a little salty, and the marshmallow filling piped beautifully and set quickly without a lot of rubbery marshmallowiness. I coated the dark ones with confectioners coating, because I had some reasonably decent stuff I bought from Albert Uster some time ago for another project. As much as I don't care for those melty wafers, I have to say the finished product really works in a nostalgic, Ho-Ho kind of way. Made me wish I had white wafers, because the tempered white chocolate cracked all to bits as it crystallized and the marshmallow filling (flavored with white peach puree) just pushed right back. Still, I suspect they'll all be eaten.

Correct. Although I love the Dutch oven version, it is nice to confirm that loaf pans are a good option as well. The crust is not nearly so robust, but I imagine it will make a lovely tomato and mayo sandwich later today. edited to add additional info: I prepared the dough early Saturday morning, with all three folds done by 8:30 am. The dough hung out in the bucket until about 8 pm, when I divided and shaped and tucked the pans into the fridge for the night. Out of the fridge around 6 this morning, into the oven around 7:15.

Forkish overnight white, rested in loaf pans overnight in the refrigerator and baked this morning after about an hour on the counter. Gosh, I love this bread.

Whoops! Looking at the wrong line!

That must have been an odd looking chicken, but I bet it could run really fast.

I would never serve other people way too much of anything I wouldn't eat way too much of myself!

Quality control is my number one priority, which Is why I can say with some confidence that white peach and caramelized white chocolate is an excellent combination.

Every 4th of July a friend hosts an all-day, all-night pool party/food and drink fest, with a bonfire before the fireworks display. It's a pot luck sort of thing and we all try to outdo our previous year's effort. This year I put together a little s'mores bar for the bonfire, which I hope has a little something for everyone: Marshmallows in ultra vanilla (lots of vanilla bean paste added to the sugar syrup), white peach, raspberry, and brown sugar espresso; graham crackers (Smitten Kitchen's recipe), some sprinkled with cinnamon sugar and some not; and three kinds of chocolate bars, made with the help of the EZTemper: milk, dark, and caramelized white. Enough to feed an army and then some.

Kouign amann bake off today with my sister. We are pretty equally matched in the pastry kitchen, so the only true winner was the jeans company that will make a little more profit on the new pants we will need after we eat the fruits of our labors.

After looking at all these wonderful meals, I almost regret to say that I have dropped Hello Fresh after just 5 deliveries. Three of the boxes had problems - the first two chronicled earlier in this thread and the last one involving substandard produce (arugula isn't supposed to be yellow, right?). The final straw was a text from my sister, to whom I forwarded an offer for a free box, reporting that the meat in her delivery was 45 degrees. Ultimately, I just can't justify the expense for such uneven quality. Looking forward to seeing your continued successes, though!

My dear friend and pottery mentor is having a birthday, and he adores the combination of lemon and fresh berries. Inspired by @Darcie B's post in the "Dorie's Cookies" thread, I made the Corked Breton Galettes, making the imprint with the smaller end of my tart tamper rather than a cork to create a larger well. Filled with lemon curd and topped with blueberries, blackberries and strawberries, these are destined to be shared at the studio with plenty left to send home with the birthday boy. Lucky for me, the recipes for both the cookies and lemon curd made enough extra to supply me with sweet treats for a few days to come.

Earlier today I was fortunate enough to have a visit from @Kerry Beal on her way to the airport for yet another adventure. She was joined by @Alleguede, who very kindly brought me some of his extraordinary baguettes (and equally extraordinary kouign amann), which I enjoyed at the 2016 chocolates and confections workshop in Toronto and of which I have dreamt ever since. Given such a windfall, I wanted something simple that would let the bread shine. And so: Garlicky blistered tomatoes, pan deglazed with a bit of white wine, reverently applied to gently warmed baguette bite-by-bite, punctuated here and there with bits of cheeses (cheddary, but not sure exactly what kind) left from other uses but well up to this task. All consumed al fresco with a spiked seltzer on a gorgeous late spring Buffalo evening.

One of my sisters is preparing to re-enter the workforce after quite a long time and she came over this morning for a bit of wardrobe assistance and an encouraging word, which I supplemented with Ina Garten's lemon pound cake: It calls for the warm loaf to be soaked with a lemon syrup, which enhances both flavor and moistness to such a degree that I almost regret sending her home with the second loaf.

Sadly, I was forced to take one (a couple, actually) for the team. It was hard, but I managed.

I sent an email this morning and got a near-immediate response that, as @adey73 mentioned upthread, they will offer discounts internationally in about a month.

Absolutely - it seems that very few people understand that vegetarian eating can be really rich in variety and interest. It just takes a bit of thought!

I will reheat the halloumi - I had a similar dish a few weeks ago and I just reheated the slices for about a minute at half power. It will never be as crispy as it was right out of the pan, but it's certainly serviceable.

This week's box arrived with almost no issues, save a couscous error: the za'ataar crusted grilling cheese recipe called for Israeli couscous, and the photo on the accompanying recipe card showed Israeli couscous, but the box contained the regular variety. Bit of a disappointment, but not terrible. This dish will be my not-so-sad desk lunch tomorrow and Tuesday: Sumac-dusted roasted onion and zucchini, tiny tomatoes, chiffonade of basil, lemon zest, and onion-infused couscous with za'ataar crusted halloumi, lemon wedges on the side for squeezing. Promises to be tasty and filling, and the extra halloumi in the box was a nice snack while I prepared today's early lunch and tomorrow's dinner, Mega Mushroom burgers: Browned onions, Roma tomato, avocado, mayo, hot sauce, and a good-sized mushroom cap on butter-grilled sesame bun, with a simple oil and vinegar-dressed arugula salad and the rest of the avocado half on the side. You can't see the couple slices of Cambozola tucked in under the mushroom, which were not part of the recipe but which helped make this an utterly luscious meal even for this vegetarian who scoffs at the standard portobello sandwich on every restaurant menu. It was so good, I didn't even dig into the bag of Utz potato chips sitting just outside the frame. Washed down with a Spiked Seltzer - definitely not the norm for me before noon on a Sunday, but HelloFresh should take note: I would probably forgive a lot if a few of these were tucked into each box! I will probably stick with this service for a while, barring more quality issues, and use it to train myself to plan and shop a bit better so that my diet incorporates the increased variety and decreased food waste that makes this so appealing to me.

I was going to say that, but figured I was being too picky!!!

Damn! Wish I had known you wanted invertase - I have a couple little bottles and would gladly have given them to you when you were here. I'm sure I am just naive, but the absence of gloves on anyone at any point in the production process (thinking specifically of the nut clusters here, but also the tamping down of the peaks in the filled molds) was a little off-putting for me.

I am taking this week off from work for a little staycation and after an entire morning (like, from 9 am until just after noon) spent at the car dealership negotiating a new lease, I needed a little self-care and a lot of lunch: HelloFresh to the rescue! My last box this week was Powerhouse Eggplant Polenta: Roasted eggplant and zucchini over polenta with thyme and Parmesan, topped with a mixture of chopped walnuts, olive oil and more parm. Again, another huge portion remains. Tasty and filling, though it cries out for a little acid to cut the cheese and olive oil. Maybe a squeeze of lemon will find its way on to the leftovers. Next box is due tomorrow; hoping it's problem free or else it will be GoodbyeFresh!