blue_dolphin

From Six Seasons of Pasta, I made the Sun-dried tomato and almond pesto p 33 a while back and stashed it in the freezer. Today, I pulled that out and used it in the pasta with Brussels sprouts with sun-dried tomato and almond pesto p 329. Excellent flavor combination, if a bit rich. I wish I’d noticed a previous recommendation on Eat Your Books to roast the Brussels sprouts instead of browning them in the skillet with the pancetta and garlic which gave them good flavor but I needed to add oil to the pan for this step even though I knew the pesto to be added later had plenty of oil in it. Still, it was delicious. I’ll add more sprouts next time - I have pasta left but all the sprouts got eaten! The sun-dried tomato and almond pesto is delicious. It calls for oil packed sun-dried tomatoes and I used some from an older jar which were quite dark. The flavor is fine but I might use some regular sun-dried tomatoes that I’ve steamed to soften for a brighter color and flavor.

It would certainly take tout mon argent to purchase that pot d’argent!

I saw this 7-layer bar variation from Claire Saffitz the other day and decided I’ll try them and if they’re OK, I’ll bring them along on Thanksgiving. It uses a Biscoff crumb crust with layers of crystallized ginger, cranberries, walnuts, oats, coconut and sweetened condensed milk.

I pick up my weekly fish share at a local brewery taproom. This week, I got ahi tuna so I perused their offerings and decided to try this Sticky Note Origami Hazy IPA which promised notes of mango, pineapple and tangerine. It’s a collab between Topa Topa Brewery here in Ventura county and Monkish brewery down in Torrance. Then I stopped by Trader Joe’s and picked up this Mango Pineapple Pico de Gallo Salsa. I doctored up the salsa with avocado, cilantro, lime juice, tossed in some cubed ahi tuna, scooped it up with chips and washed it down with the IPA. This was going to be a snack but I ate enough to call it dinner.

I made a batch of the sweet potato and Chinese sausage fritters from Meyers+Chang at Home by Joanne Chang and Karen Akunowicz and used them as the base for an eggs benny-ish thing with the sriracha mayo dipping sauce playing the role of Hollandaise. The fritters include diced Chinese sausage, scallions and Thai red curry paste. In my hands, the fritters were very wet and difficult to handle but the contrast between the creamy sweet potato and crispy panko crust was nice.

I routinely cook rice in the Instant Pot. I always use the pot-in-pot method as I tend to cook just one or two servings which isn’t enough volume for the rice function to work properly in my 6 qt IP. Always equal amounts of rice (rinsed) and water, Time varies from 1 min for jasmine rice, 3 min for basmati, 7 min for sushi rice, to 23 min for medium grain brown rice, all followed by at least 10 min natural release.

Oh, I didn’t mean those suggestions for you and your kitchen, which all looks meticulous in your photos! I think they’re more relevant to the nonprofit orgs running the fridge programs but thought people might be interested in the activity that has to go on behind the scenes to make these services as safe as reasonably possible.

@patti, those pulled pork meals look stellar! You and your husband really showed off your teamwork in pulling that one off (pun intended 🙃) I thought the discussion of food safety around community fridges was an interesting tangent for me and I hope it was perceived as another aspect of the situation, not any sort of intentional negativity. That’s actually a national law here in the US, the Bill Emerson Good Samaritan Food Donation Act of 1996. It should apply to community fridges and donors like Patti, as long as they are acting in good faith. However, such liability protection does NOT mean the operations comply with local food safety ordinances. There are no federal guidelines for community fridges so they are subject to local rules. Curiosity around that aspect got me looking around for best practices (like these) and there are definitely steps that can be taken to reduce risk, like requiring dating of all foods, the use of recording thermometers in the fridges with remote alarms to alert staff, regular cleaning and sanitizing logs, purging of outdated foods and educating donors. Local authorities may or may not be willing to accept anything except the regulations they already apply to restaurants, caterers, or food banks and that’s fair, though it unfortunately results in more people going without. I certainly commend Patti and everyone who works so hard to help feed the hungry among us!

If you have an Aldi nearby, try their “Burman’s” mayo. I’m a Hellmans/Best Foods habitué and find it entirely acceptable for my purposes which are mostly tuna and egg salad sandwiches and doctoring it up with stuff like sriracha, gochujang , etc. I like Dukes just as well but it’s not widely available here.

If you mean, not on the pop-top type can that started this conversation, I bet it would. I don’t have the Kitchen Mama can opener but I think it’s a side-cutter. My manual side-cutter can opener works fine on pop-type cans and solves the rim issue.

Yesterday’s breakfast was green eggs & ham on a ciabatta roll, an idea I stole from Joe Sasto’s recent cookbook, Breaking the Rules which I borrowed from the library. His version is eggs, scrambled with pesto, piled on toast and topped with crisped up slices of salami. I browned a slice of Canadian bacon instead of the salami and put it on the bottom, though it’s kind of invisible in the photo. Not bad. Today, I made a bean version of the pasta with butternut squash, sausage, sage, and spicy chiles from Six Seasons of Pasta using Rancho Gordo Royal Corona beans instead of pasta. I also added a big handful of baby kale. This was really good for a chilly morning. I used bean cooking broth instead of pasta water to bring things together.

When I roasted the butternut squash cubes for the last recipe, I roasted the rest of the squash and made the butternut squash purée that’s used in the pasta with butternut squash with sausage, sage, and spicy chiles on p 375. The squash/sausage/sage combo is pretty classic but the Calabrian chilies are what make it sing! After finding the roasted squash/nut ragu pasta too sweet for my taste, I was a bit wary about trying this one but the purée was made so I soldiered on and was pleasantly surprised by how much I liked this. I used hot Italian sausage and used Calabrian bomba sauce instead of the sliced chilies called for and suspect a variety of chiles or chile pastes would work. I also threw in a handful of arugula to increase the veg quotient. I have more squash purée left and plan to try some variations on this theme.

Aww, that’s sweet of you to say ❤️

Thanks - I’ll check it out!

Maybe they know people have different preferences and are trying to appeal to both? Unlikely, I know.