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  1. Breakfast! 2018

    That looks like a nice spread, @chefmd! Some of the salted olive crisps I baked yesterday with Silver Goat Chèvre and a cara cara orange
  2. The Savory Baking Topic

    Salted Olive Crisps from David Lebovitz's My Paris Kitchen Kinda, sorta savory biscotti. Nice with some softened goat cheese and a glass of wine.
  3. Cooking from "Jerusalem: A Cookbook"

    Tahini Cookies from Ottolenghi's Jerusalem. Not too sweet, sort of a tahini shortbread cookie. My deviations: Most obviously, I used a cookie press instead of rolling balls and flattening with a fork. I substituted an egg for 3 of the 5 tablespoons of cream because all my pressed cookie recipes have an egg & I thought it might help them hold together. I added 1/4 t toasted sesame oil because my tahini seemed quite mild. Finally, I added the cinnamon to the dough instead of sprinkling it on top. I did sprinkle some of them with a bit of turbinado sugar but most of it fell off anyway. A bit overbaked because I wasn't paying attention but still edible.
  4. Breakfast! 2018

    Another egg & sausage on a roll
  5. Do you eat dessert in a restaurant?

    My preference for the end of the meal is to sip a small glass of port or dessert wine. If mignardises or petit fours are offered, they're usually about the right size for me to nibble along with my port.
  6. Cooking with Six Seasons by Joshua McFadden

    Kohlrabi Brandade from Six Seasons p 350. I baked some of the brandade in ramekins, topped with breadcrumbs and Parmesan and served it on toasts rubbed with garlic. I liked the sound of the recipe, where the kohlrabi, potato garlic and salt cod are simmered together gently in milk as I thought it would meld the flavors and provide a lighter alternative to other brandades that contain a lot of oil. I didn't love the result. I think there was too much vegetable (kohlrabi & potato) for the amount of salt cod and the milk didn't really provide the richness you get from olive oil. Baking with it with the crispy topping helped but it still seemed sort of watered down or diluted. Not a winner for me. The bread, however, was stupendous. I picked up a loaf of Glenn country rosemary bread from Roan Mills - they grow heritage wheat locally, grind the flour daily and bake it up into delicious breads. If only I could bake bread like that!
  7. Cooking with Six Seasons by Joshua McFadden

    Rainbow Chard with Garlic & Jalapeños (I subbed orange manzano peppers for the jalapeños) from Six Seasons p 298. After the chard is sautéed with garlic and the peppers, red wine vinegar is added and everything marinates for a few hours or overnight so the topping has a slightly pickled quality.
  8. Cooking with Six Seasons by Joshua McFadden

    Parsnip Soup with Pine Nut, Currant and Celery Leaf Relish from Six Seasons p 360. No cream here, just parsnips, celery and onion, cooked until almost tender with just a little olive oil and butter before adding water, simmering further and blending until smooth. The "relish" topping makes this soup special. It's currants (I used raisins, given a rough chop) soaked in red wine vinegar, toasted pine nuts, chopped celery and parsley leaves, red chile flakes, lemon zest and juice.
  9. Cooking with Six Seasons by Joshua McFadden

    Spaghetti with Swiss Chard, Pine Nuts, Raisins and Chiles from Six Seasons p 301. A solid pasta dish that I enjoyed very much. No big revelations, although the idea of plumping raisins in wine vinegar, as done throughout this book, is one I will certainly use where dried fruits are used in savory dishes.
  10. Breakfast! 2018

    An Instant Pot baked egg with spinach & mushrooms. The method was inspired by a couple of recipes in Melissa Clark's Instant Pot cookbook, Dinner in an Instant. The ingredients were inspired by leftovers
  11. Cooking with Deep Run Roots by Vivian Howard

    I thought of you, @Anna N, and your potential reaction to the cheese when I wrote this and should have included a sausage roll disclaimer . No, sausage rolls, they are not. Still tasty, though!
  12. Cooking with Deep Run Roots by Vivian Howard

    In the category of things I never knew existed and really shouldn't be eating, I give you the Sausage Balls from Deep Run Roots p 372 with the suggested accompaniment of the Apple Mustard on p 502. Vivian says sausage balls are a clichéd party food and often disappointing. Completely unaware of sausage balls over here so I had to try these to catch up with the rest of the planet. I used the Maple & Sage Breakfast Sausage from The Food Lab plus a nice Cabot extra sharp cheddar and followed Vivian's recipe except for making them slightly smaller ~ 3/4oz instead of 1 oz. They are very tasty. Just enough cornmeal to hold them together. Most of the fat drains off so they don't seem greasy at all. Vivian says the Apple Mustard is like an apple butter with an edge. Excellent description. It's kicked up with onion, Dijon mustard, apple cider vinegar, cayenne, star anise, cloves, thyme and orange slices. I only made a half recipe but I think I'll still pack it up in some little jars and waterbath process them.
  13. Smart Speakers in the Kitchen

    My house was already immersed in the Sonos system so that's what I use for listening. By adding an Alexa Dot (two of them actually), I gain basic voice control over my Sonos system plus the limited smart features that I use - mostly timers at this point. Alexa has been relatively well behaved but the other night she got into a rather involved conversation with my TV involving the Australian woman who's providing the "enhanced" Olympic ice skating commentary on the NBC app. Not sure how it got started but it went on for some time. I had a hard time getting Alexa to shut up.
  14. Cooking with Madhur Jaffrey's Vegetarian India

    I agree. Though It is very pungent stuff. I keep mine in a jar, in a ziplock bag, in another jar, in the garage.
  15. Breakfast! 2018

    Sweet Potato Pancakes with Yogurt and Date Syrup from Ottolenghi's cookbook, Nopi. Recipe found online at this link. If only I'd checked this thread before I took the photo, there could have been radishes on my plate, too