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blue_dolphin

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Everything posted by blue_dolphin

  1. I really like Jubilee. The amount of scholarship and research that went into it is truly impressive. I think you will enjoy reading it whether or not you cook from it. I love the extra light buttermilk cornbread, the shrimp & grits, salmon croquettes, gingerbread waffles and sweet potato biscuits. And a bunch of the cocktails, of course!
  2. blue_dolphin

    Breakfast 2024

    Awww, what a sweet comment to read on a Monday morning! I think I'm a decent editor but I'll never be an author! Today's breakfast was the last slice of the galette I made last week with a few olives and tomatoes:
  3. Moose farts…refreshing??? Clearly, I’ve been missing out! They sound sorta like 7-layer bars (minus the nuts and butterscotch chips) but rolled into balls instead of baked. I might need to add butterscotch chips and nuts if I try them!
  4. blue_dolphin

    Lunch 2024

    A quick miso mussel chowder from Julia Turshen's Small Victories
  5. Yes, I've been getting them. Did you get the email titled, "Introducing the Modernist Bread School" on March 11? It contained a link to sign up for course 1, down at the bottom. Once I clicked through and signed up, I received another email titled, "Confirm Your Subscription." Check your spam/junk folder if you didn't get it after signing up. Once I clicked through on that one, I began receiving the course emails. They've been mostly just short notes about basic equipment so you haven't missed much. Yesterday, I got an email saying I'd completed course 1 and that course 2 would begin in early April. Edited to add that I still haven't purchased the book. Modernist Cuisine at Home rolled out at the same price and eventually dropped below $100. If the course starts to get interesting, it may lure me in before that happens. Until then, I'm holding on to my 💰
  6. blue_dolphin

    Cabbage

    Yes. The recipes that led me to look for them were from UK authors or publications and usually called them hispi or sweetheart cabbages. Some of the farmers market vendors in my area started growing them a few years ago.
  7. blue_dolphin

    Lunch 2024

    Charred Asian greens and farro with soy tahini from Tenderheart with seared ahi tuna
  8. blue_dolphin

    Breakfast 2024

    My plan was to make this Soy-Butter Bok Choy Pasta from Tenderheart and put a jammy egg on it but I got a surprise bag of mussels in my fish delivery yesterday and I needed to use them so mussels for breakfast...or brunch as it was around 10 when I ate.
  9. blue_dolphin

    Cabbage

    I believe the pointy cabbage is officially Caraflex but may also be called conehead or arrowhead. In the recent NYT article that @weinoo linked to above, one of the chefs is pictured holding a few of them. I like the small size for when I don’t need a ton. Aside from being smaller, they taste and cook like regular green cabbage. Here's the spud story: An American’s guide to Irish potatoes: the best spuds to roast, boil and steam If you tap his byline name in those articles, you can pull up the other pieces Russ has written for the Irish Times since he left the LA Times and moved over there.
  10. blue_dolphin

    Cabbage

    A very short and sweet little article by @russ parsons in The Irish Times on cabbagea: Ireland is a cabbage wonderland: take it from this blow-in chef Sadly, no recipes but a little tasting with some recommendations. He seems surprised at the pointy cabbages but they've been available around here for years.
  11. blue_dolphin

    Breakfast 2024

    Tatsoi and feta galette in a turmeric and black pepper pastry made in honor of Pi Day
  12. I was going to make some pumpkin and gorgonzola tarts from a Diana Henry book but ended up going with this Choy Sum and Feta Galette from Tenderheart. Nice layers of flavor here with tumeric and black pepper in the pastry, green onion and garlic blended into the mascarpone layer, a big pile of Asian greens (I used tatsoi instead of choy sum), tangy feta and a sprinkle of sesame seeds.
  13. blue_dolphin

    Breakfast 2024

    I riffed on a Roast Squash Salad with Lentils and Goat's Cheese from Roast Figs, Sugar Snow. Of course, I put an egg on it! Also greens underneath and tomato wedges on the side. And I used a punchy mustard vinaigrette I had leftover from a recipe in Grist.
  14. I haven't tried them but a friend got a bundle of them for a gift. She adds shrimp and a lot of vegetables and said they were good for a quick meal when there's no time to cook.
  15. blue_dolphin

    Lunch 2024

    Broiled miso-marinated black cod on rice noodles, steamed sugar snaps, cucumber & pickled ginger salad
  16. blue_dolphin

    Breakfast 2024

    In the words of sandwich shop owner and hilarious cookbook author, Max Halley, the secret to delicious is captured in six words: HOT, COLD, SWEET, SOUR, CRUNCHY, SOFT. He says that if all of those things are present in your sandwich (or any plate of food), you're good! I highly recommend his book, Max's Sandwich Book: The Ultimate Guide to Creating Perfection Between Two Slices of Bread and I'm looking forward to his new one out next month, Max's World of Sandwiches: A Guide to Amazing Sandwiches.
  17. blue_dolphin

    Cabbage

    Is it this recipe for Instant Pot Cabbage Soup he posted in the Instant Pot topic?
  18. For anyone curious about what the Modernist Cuisine online course is going to cover, here's an overview: Getting Started with Bread Basics—March 2024 Navigating Bread Making from Start to Finish—April 2024 Fitting Bread into Busy Schedules—May 2024 The Role of Different Bread Ingredients—June 2024 How to Start a Levain and Keep It Alive—July 2024 Mixing and Gluten Development—August 2024
  19. blue_dolphin

    Breakfast 2024

    That omelette looks fabulous! I got some big fat asparagus from Aldi recently (also grown in Mexico) and it was also excellent. I only needed to peel the very bottom of the stems as the outside was a little fibrous but the inside wasn't woody at all so very little waste. Hope Moe's dental work goes smoothly and he doesn't need smoothies for very long!
  20. Seeing the pancakes and reading @ElsieD's comment reminded me that my first regular cooking job was to make the pancakes and sausage for our Sunday breakfast after church, also probably around 10 years old. Took me a while to get the whole thing down as the egg whites had to be separated, whipped and folded in to the rest of the batter. I moved on to cookies, simple cakes and quick breads but the pancakes were my regular job. Other than that, my mom didn't want anyone in the kitchen when she was cooking and never wanted my "help." The kitchen was quite small so I certainly would have been in the way but I think it was more that she was very thrifty and feared I might do something wrong and waste food. Also on the thrift side, she might not have wanted anyone to see how carefully she trimmed off wilt-y or discolored bits to maximize what was left to eat. Wish I could ask her about that now!
  21. blue_dolphin

    Lunch 2024

    Pasta alla Norcina from Diana Henry's Roast Figs, Sugar Snow with a bunch of roasted broccolini thrown in. Very much the same thing as Marcella's pasta with sausage and cream in Essentials of Classic Italian Cooking. Both specify a mild sausage with no chile peppers or fennel. I bought a sweet Italian sausage but it did have fennel but it was fine.
  22. In her bagel book, Cathy Barrow says it’s OK to sub equal volumes non-diastatic malt powder for malt syrup. She does not recommend using diastatic malt powder but says honey, cane syrup, maple syrup or golden syrup can be used. 2 g is a very small amount. A tablespoon of malt syrup weighs 21 g so 2 g would be around 1/4 to 1/3 teaspoon.
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