blue_dolphin

That looks a really satisfying meal and the cutie is a perfect little dessert with it! I’ll bet the soup was delicious but I feel your pain on seasoning soups. I’ve been known to have an array of tiny dishes of soup on the counter with lemon juice added to one, sherry vinegar in another, fish sauce, hot sauce, a pinch of sugar, etc, etc, going back and forth to get it right before seasoning the whole pot!

Pretty much the same as @ElsieD except I don’t have their app. Tapping the little bookmark icon on the website does pretty much the same thing. I save recipes I want to try and mark them as cooked when I do. Also handy that it lets you see a list of the recipes you’ve recently viewed. You can also create as many folders as you like.

This is the short rib ragu with black peppercorns p 90 from Six Seasons of Pasta. The header notes say this is a play on peposa, a Tuscan beef dish with a lot of black pepper. The recipe calls for 2 Tbsp of black peppercorns for a 5 cup batch and that seems pleasant to me. I might add some additional cracked peppercorns next time. The peppercorns are softened during the long cook but still give a nice little tongue-tingling pop when you bite into them. The header notes recommend a curled shape like gemelli or rotini to capture the short rib bits. I chose the reginette (little queens) shape from my recent Etto purchase. I will be freezing the ragu in meal-sized portions and should have an almost life-time supply! Anybody want some?

Six Seasons of Pasta has three recipes that use a celery root purée as a base for the sauce. The celery root is peeled, cut into chunks, simmered in milk with bay leaves and blitzed in the blender. I followed his suggestion to freeze the extra purée in meal-sized portions and look forward to using it in different ways. This is the Celery root and seafood "chowder" on p 372 With shrimp, scallops and white fish (I used rockfish), this really does taste like a seafood chowder, though if that’s what I’m craving, I probably want soup, not pasta! I learned from making one of the other celery root recipes to limit the amount of celery root purée to what’s specified. He says a few tablespoons in either direction is fine but too much really gives a gloopy, pasty appearance. The purée has a very light texture and is not pasty at all but too much and it really looks that way. I used spaghetti triangoletti as the pasta. The lemon juice and the drizzle of lemon agrumato oil added the perfect finish.

A lot of evaporated milk contains ingredients like disodium phosphate and carrageenan that prevent coagulation and stabilize the mixture. That could be important. I tried to freeze quiche once. I like a quiche with a delicate custard and upon thawing, it looked like @Smithy’s example.

A strawberry & cheese crepe from a local small business, Ukrainian Flavors, plus some giant blueberries from TJ’s They sell their items frozen to reheat at home. In my case, this went into the CSO on steam bake and came out very nicely. The crepe was lovely and paper thin.

Chicken thigh schnitzel, warm potato salad and snap peas tossed with house dressing, all from Good Things by Samin Nosrat.

I do it all the time. I freeze the rice separately. Edited to add that I use the recipe from Alon Shaya’s book. This looks to be the one.

Just curious, what defines “a better quality butter” for you? Fat content? Something else? Seems like the flavor components found in cultured butters, for example, would be filtered out in the process of making ghee.

Another grilled chicken wrap from Good Things. Samin calls this one Souvlaki-ish chicken. The chicken thighs get marinated in the creamy oregano dressing before grilling. Same smear of whipped tahini. Today’s veg were cucumbers, radishes, carrots and cherry tomatoes and got tossed in the same dressing.

Chicken kabob wrap from Good Things by Samin Nosrat This appears as one of the “three ways to use” the Tahini Sbagliato dressing in this book. Chunks of chicken thigh are marinated in the dressing, skewered, and grilled. A mix of veg, in my case, shaved Brussels sprouts, watermelon radish and cherry tomatoes get tossed in the same dressing and piled onto flatbreads (I made the fluffy and crisp flatbreads from Andy Baraghani’s book, The Cook You Want to Be), spread with whipped tahini, and the grilled chicken.

Pasta with Peas, Squid, Tomato, and Parsley from Six Seasons of Pasta. I kind of mucked up this recipe, due to not reading it carefully, but still enjoyed my meal. I recently made another squid recipe from the book so I assumed I knew the drill but this one is a long cooked squid recipe. I really prefer the snappy texture of quick-cooking, particularly as my squid were small. Think finger puppet size with some barely pinky-size. Not really the best choice for a long cook. The tentacles all disintegrated. But, in doing so, they nicely flavored the sauce. I chose snap peas instead of regular peas because I had them on hand but knew they were unsuited to the 40-50 min cooking time. I went with 20 min for half the snap peas and 10 for the rest, both of which I thought was too long. Honestly, the longer cooked ones were a better fit here so I can see where he was going with almost mushy peas even if they’re not my jam. Unlikely to make again but I appreciate the learning experience.

There’s a local take-out BBQ place that always offers a layered banana pudding. Given the cost of ingredients, and the fact that everyone gets it, I suspect they make more profit from that than the meats 🤣 They use a Biscoff-type cookie and I really prefer that to a ‘Nilla wafer. My brother uses Pepperidge Farm Chessmen. I like them better than ‘Nilla wafers but not as much as the Biscoff flavors.

I also love a ribbon bookmark and was delighted that Good Things included one. Especially handy in a book like this that includes a lot of condiments. Other than the Time-Life books @SLB mentions, my only books with 2 are the recent Ottolenghi’s - Simple, Flavour and Comfort - and they each sport a pair of 2 different colors that coordinate with the cover graphics. I must also share this exchange: ❤️❤️❤️ Indeed they do!

I’m glad you liked it! I’m finding it very versatile. One of the book’s uses for it is a warm potato salad that’s next up on my list.