blue_dolphin

Another batch of bagels from Bagels, Schmears and a Nice Piece of Fish. These are my best approximation of pumpernickel in that I used stone ground rye flour from a local mill instead of one specifically labeled "pumpernickel." Taste is good. I added some baking soda to the water used for boiling to see what what would happen. I think they are a little less glossy than the last batch but there's still a crisp crust and chewy interior. If I really want to make that comparison, I should do it within the same batch.

That all sounds pretty amazing! Though I must say the old school Catholics of my upbringing would certainly look askance at the appearance of prosciutto and chorizo on Good Friday 🙃

This one is the Whole Wheat Focaccia from Grains for Every Season. It's quite good but I think the recipe is over-scaled. I baked one quarter-sheet and one half-sheet from a recipe that was supposed to make just a half-sheet pan. And the 1210 g of flour is a lot for my mixer to handle. The recipe from Ottolenghi was my go-to for a long time very reliable and I've had good success subbing in various whole grain flours but I think the overnight fridge rise gives this one a bit more flavor. The recipe from Dessert Person makes a very airy focaccia that I like but all the big bubbles make it a bit less useful for sandwiches. And the amount of olive is excessive, particular if you want to make sandwiches. The recipe in Breaking Breads is excellent also. He bakes the breads freeform on a baking stone or steel so you can make whatever size you like.

Salmon sandwich on homemade focaccia with kimchi mayo. Messy but good.

I tried it and probably posted my results here but I routinely steam eggs on the stove top. When you get a new toy, you like to see what it can do! Plus, it could come in handy some day.....like when you're remodeling your kitchen and using the CSO to cook out in the garage 🙃 And yes, it's amazing for leftovers. Takes a little longer than the MW but the results are orders of magnitude better.

I go to the local market pretty much every week but obviously don't post about it all that often. Here's today's haul: Going clockwise from the eggs in the middle, we have beets, avocados, cilantro, parsley, mint, mizen, dill, dandelion greens and red romaine. The basket of citrus contains Eureka and Meyer lemons, pink grapefruit and Cara Cara oranges. A local sausage seller was offering these German-style pork roasts. I was very tempted but resisted.

Trader Joe's Taiwanese Green Onion Pancakes make another breakfast appearance, this time with some smoked salmon & scallion cream cheese, capers, Campari tomatoes and freshly squeezed tangerine juice (fruit from a friend's tree) Still in love with how crisp and flaky those pancakes are!

Sorry for not responding earlier. So far, I've just been reading and haven't cooked anything from the book yet so I've been reluctant to comment. That said, I think it's a very good book, with a lot of useful information. As someone who already owns a good selection of Asian cookbooks, I probably don't need to own it but it's so big, I'd never get through it on a library loan and I can see referring back to it from time to time, as I do with his other book, so I don't regret the purchase. As usual, Kenji has quite a lot to say about pretty much everything from buying a wok and pantry ingredients to knife skills, to the actual recipes and cooking so it's quite a comprehensive book. I happen to enjoy his writing so I've been enjoying reading. As with his Food Lab, a lot of the information I found useful is in the background materials rather than part of individual recipes so I think a person who wants to open the book to a recipe and start cooking is kind of missing the boat on this sort of book. The photos are utilitarian and tend to be small and simple. I think they serve the purpose of the book, the process photos are clear enough to see what's going on but the finished dishes aren't displayed in the highly styled glamour spreads that appear in many recent cookbooks. I'm happy to see the actual dish, cooked per the recipe rather than one where a food stylist decided to arrange a dish with ingredients that are not cut, mixed or cooked according to the recipe ....or even stuff that doesn't even appear in the recipe... for the sake of a photo.

Worth the time and effort compared to what? Ice cream recipes from other books? I find his recipes to be straightforward and not overly fussy so they don't require a lot more time and effort than other recipes I've made.

I've made several of his ice cream recipes, both from his blog and his book. They work well and I enjoyed them. I've never done a side-by-side sweetness level comparison with his recipes and Haagen Daz

Basically an over easy but I use an egg ring like McD's uses for the McMuffins so the egg is contained. Crack into the ring, when partially set, use corner of spatula to break yolk so it spreads out. Then remove ring, flip and finish cooking. It got smooshed a bit when I cut the waffle. Edited to add this photo, where you can see the round shape of the cooked egg before it got smooshed: The rings I have are ~ 3 inches in diameter. 3.5 might be better. And my rings are individual instead of 12 hooked together like at McD's 🙃

I forgot to mention this for the Kringle fans but the last few times I've been in TJ's, the raspberry version has been for sale. Personally, I'm not a Kringle fan - too sweet and insufficient crisp/crunch factor. Maybe the raspberry has some nice tartness? I dunno. I've bought them for gatherings and they are popular with a lot of people so I figured I'd mention in case anyone needs a quick addition to their Easter brunch buffet.

I made an egg sandwich with one of yesterday's seeded spinach waffles... Then took a bad picture of it 🙃 The waffles reheat nicely from frozen in the CSO. Would have been nice with a country ham biscuit slice but I gave up meat for Lent and the waffles are quite cheesy it was good.

This recipe for a dairy-free coffee ice cream is in the booklet that came with mine. Also, you can access the recipe booklet here, though I'm not particularly enamored of their recipes.

Welcome to the Creami Club, @lindag! I don't have a recipe for you but coffee ice cream is one of my favorites so I'm on the hunt for a recipe, too and will be interested in any suggestions, too.

Definitely savory. The recipe just calls for spinach but I'm sure herbs could be added. I subbed a mix of baby kale, chard & spinach. Other ingredients are scallions, a chile pepper, buckwheat flour, spelt flour, poppy seeds, flax seeds, sesame seeds, baking powder, buttermilk, soft goat cheese, Lancashire cheese (I used Cheddar) and an egg.

Seeded spinach breakfast waffles with blistered tomatoes from Anna Jones book, A Modern Cook's Year

According to author Eric Kim, omrice is a fried rice dish topped with an omelet that gets zigzagged with ketchup and is a staple at Korean bunsik restaurants. This version, called Tomato-y Omelet Rice appears in his book Korean American. A fine use of leftover rice.

That is indeed a VERY fat clove of garlic! And impressive that it lasted so long! I always try to pick heads with healthy sized cloves but am sometimes misled. Every time I have a recipe that calls for a big clove of garlic, I've only got heads with little wisps of things and when I want the smallest clove to rub on bruschetta, then I'll have just those massive cloves.

Yes, they are similar but usually larger and tougher with thick stems. See this image from Speciality Produce. Sometimes they look kinda ratty. Makes sense as the growing season is longer: often ~ 22 days for the little red radishes vs 65 + days for watermelon radishes. More time for bugs, wind or hot weather to damage the leaves.

The watermelon radishes have some of the spicy, peppery flavor you get in regular radishes but are a little milder and a tiny bit sweeter. I've heard that they get milder the longer they stay in the ground. I don't know if that means bigger ones are automatically milder than smaller ones or not but I have found the level of spiciness to vary in all radishes, including these. They also vary in the amount of pink color. I cut up 2 radishes, about the same size, that I bought from the same stand at the farmers market on the same day and you can see from my photo that they are quite different in color. The bright ones are certainly more eye-catching but I haven't figured any way to tell from the outside whether they will be bright pink or not!

Green bean & potato salad with boiled egg When I made the green bean salad yesterday, I made a half recipe (1/2 pound of beans) but full recipe of the dressing. I tossed that with some still-warm boiled potatoes and added the leftover beans to stash away for meal # 2. I was going to add some salmon, nixed that and pulled out a can of tuna, then decided I wasn't all that hungry and an egg would do.

I don't think you're too sensitive, probably just too nice! I'd likely respond with: Oh, no! Since it's just the 4 of us this year, you don't need to bring anything. I've got dessert covered, how about bringing X? Oh, I'm making the coconut cake recipe that Mr. Kim specifically requested. Do you think we need two desserts? As to, "Who does that?" I kinda do, although I ask rather than announce. I read somewhere that it was more helpful to suggest something than just asking what to bring. Like, "Can I bring a quiche, or is there something else that would be better?"

Last week's episode of Good Food had a little piece on radishes, Going beyond butter and salt with radishes at the market that mentioned "honeydew radishes," a type of daikon. The green and white look pretty but not as dramatic as the watermelon ones!

Sounds wise. While you're babysitting, you may want to read this: Guide to Adjusting Cheesecake Sizes