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blue_dolphin

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  1. blue_dolphin

    Lunch 2021

    @BonVivant, are you in Crete now or did you feel that quake from Santorini? Scary stuff either way. All our perceptions are based on the ground (and walls and furniture, etc) being stationary so it's very unsettling when it moves! Hope you can continue to enjoy the beautiful place you're in!
  2. Me, me, me! I'm also sorry that you can't be in Bermuda but I'd be happy to travel anywhere with you. Your photos are always glorious and I'm not going anywhere so I welcome the opportunity!
  3. Got this Red Butte Hatch Chile cheese from Beehive Cheese in Utah. Can't remember if I've tried it before or not. Cheddar style, so a much more flavorful cheese than a pepper jack but not super aged - the texture is much more creamy than crumbly. Hatch chile flavor is present but subtle with little heat, though I can't rule out the possibility of a hot bit sneaking in. Will have to try it in a grilled cheese. It's $9.99 at TJ's. Info from Beehive Cheese's website at this link.
  4. I don't bake that much so I really don't need more baking books but somehow All Day Baking: Savoury, Not Sweet (eG-friendly Amazon.com link) by Michael James and Pippa James jumped into my cart the other day and turned up at my doorstep. Aside from spoons, measurements are all in weights, including eggs. Both grams and ounces are given but the intro states that the recipes were tested with grams and recommends using those weights. Measuring spoons are Australian standard measures The flavor combinations are intriguing. Kimchi & Cheddar Puff Pastry Tarts, anyone?
  5. blue_dolphin

    Breakfast 2021

    Cornbread, revived in the CSO then lightly toasted, with whipped mascarpone butter and warm blueberry compote And an August Lady peach
  6. blue_dolphin

    Breakfast 2021

    I picked up take-out yesterday from a local Cajun/Creole place and ordered an assortment of sides for a planned-over breakfast Black-eyed peas, collards and sautéed squash & onions, corn bread with orange marmalade honey butter.
  7. blue_dolphin

    Lunch 2021

    Treated myself to take-out for yesterday's late lunch/early dinner. Creole-seasoned halibut with crab & crawfish étouffée sauce on pappardelle
  8. Coconut, Vanilla Bean & Rum Based on a simple recipe in Pure Vanilla. Just coconut milk infused with vanilla beans and a little sugar. I added the rum, Koloa Kaua'i from Hawaii, because it's what I do 🙃 Not my favorite coconut pop but it's a delicious vanilla pop. Love the little flecks of vanilla caviar.
  9. blue_dolphin

    Breakfast 2021

    Today's breakfast was toasted focaccia spread with some of that runny St. Albans cheese from TJ's that came in the little crock and topped with warm blueberry compote. Toasted walnuts on the side
  10. blue_dolphin

    Breakfast 2021

    @Kim Shook, that country ham looks deliciously thin. Do you slice it yourself? Since it's just me here, I've stuck with ordering biscuit slices or dinner steaks but maybe I should splash out and get something bigger that I could slice like that. A David Ross-inspired breakfast here: Pumpkin brioche French toast with warm blueberry compote and whipped mascarpone butter. Yesterday, I made a blueberry (in lieu of huckleberry) compote and used it in his Wild Huckleberry, Pepperjack and Smoked Bacon Grilled Cheese which I shared over in the lunch topic. When I saw a pumpkin brioche loaf in Trader Joe's, I knew that French toast made with it would be perfect with that compote and I was not wrong. I don't usually put butter on French toast, but decided to gild the lily and make some of the whipped mascarpone butter that David used recently on his huckleberry pancakes. It's a perfect foil to the sweet/tart compote. His pancake post is just upthread (and linked below), and his recipes for the pancakes and mascarpone butter are here on his website.
  11. blue_dolphin

    Lunch 2021

    It's quite nice. There are a fair number of recipes online for kimchi pineapple, made with just pineapple and kimchi spices. This one is more of a regular napa cabbage kimchi but with pineapple added. Of the recipes I've seen, it seems most similar to this one, that I'm thinking of trying. There is def some daikon in there. Thanks and yes, the pulled pork is from ZEF. I'll be in ZEF withdrawal this week as they're going to the Steamboat Food & Wine Festival so I stocked up on some pork belly burnt ends, pulled pork and a little brisket to last me. I hope this festival appearance brings them more recognition and all the good things even if that means it's not out here in the LA burbs! Today's lunch is in celebration of eG host David Ross with an adaptation of a recipe for Wild Huckleberry, Pepperjack and Smoked Bacon Grilled Cheese that he recently updated here on his website. Of course, I have no access to David's beloved wild huckleberries to make the compote used in this recipe so I had to sub in some highly domesticated blueberries. He uses thick slices of Texas Toast and if I had any, I would have but made due with less thick slices of a nice loaf. I had just one big slice of crispy bacon, already cooked, so I ran with that instead of the 2 specified, breaking it up, it pretty much covered the sandwich so there was some in every bite. The recipe first toasts one slice with the bacon, pepper jack cheese and compost, with the "top" slice toasted separately. An excellent idea as I was afraid of everything sliding out at flip time. This was absolutely delicious and I highly recommend trying it.
  12. I just received Claudia Roden's Med: A Cookbook and look forward to reading it. As discussed above, I ordered the UK edition with the pretty cover rather than the dull-looking US version coming out next month. Here's a nice article from the Guardian that includes a few recipes from the book: Claudia Roden: ‘What do I want from life now? Having people around my table’
  13. blue_dolphin

    Lunch 2021

    I picked it up, along with the pulled pork, from ZEF BBQ on Saturday. It's a semi-regular offering from them. Their menu says they make all their sides from scratch but doesn’t list ingredients.
  14. blue_dolphin

    Lunch 2021

    Pulled pork, pineapple kimchi and a few potato stix for crunch on homemade focaccia with gochujang mayo
  15. blue_dolphin

    Breakfast 2021

    Crispy Fingerling Potatoes & Crispy Fried Egg with Capers, Olives & Breadcrumbs from David Kinch's At Home in the Kitchen. Potatoes get boiled, smashed flat and fried, eggs get fried in hot oil and topped with a condiment of fried breadcrumbs, capers, olives and thyme. Sorry looking egg apparently encountered a pointy bit of crispy potato and all the runny yolk is all underneath with the potatoes. Good for eating but sad looking photo!
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