blue_dolphin

Crispy Rice with Leeks, Ginger and Garlic

No

From California's gold rush era, how about a Hangtown Fry-don? Eggs, bacon, scallions and beautiful fried oysters. I’d order that one!

Stewy Escarole + White Beans with Fennel + Lemon from Simply Julia Made with Rancho Gordo Marcella beans and an egg on top. Warming breakfast for a June gloom morning.

They do, and have a pretty good collection for a small library though the number of cookbooks they are buying has decreased significantly over the last year or so. Not sure if that’s a pandemic thing or if there’s a different driver. Historically, they have purchased every cookbook I’ve requested but I haven’t requested any since the pandemic shut them down. They just resumed limited in-person hours a couple of weeks ago so we’ll see how things sort out.

Do report back when you get it. I can ask my library to buy it but that process takes a few months.

From the NYT, a round-up of recent cookbooks: Barbecued, Battered, Boiled and Baked: Cookbooks for Summer Covered are: Julia Turshen's SIMPLY JULIA: 110 Easy Recipes for Healthy Comfort Food Hetty McKinnon's TO ASIA, WITH LOVE: Everyday Asian Recipes and Stories From the Heart Yasmin Khan's RIPE FIGS: Recipes and Stories From Turkey, Greece, and Cyprus Michael Twitty's RICE RODNEY SCOTT’S WORLD OF BBQ: Every Day Is a Good Day Zoë François' ZOË BAKES CAKES: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More Max Halley's MAX’S PICNIC BOOK I own Simply Julia, Zoë Bakes Cakes and Max's Picnic Book and am tempted by Ripe Figs.

I was amazed at that price - lots more than I paid for the Paragon!

I have no idea what it would be called but I’m glad you explained because I thought it looked delicious over in the Dinner thread.

Snack-size zip top bags work well. I also have these popsicle bags (eG-friendly Amazon.com link) which look a little more pro. I described my unmolding process back in this post.

Thanks! I will check out that book. I have this mold (eG-friendly Amazon.com link)which was about $14 when I ordered. This type works best if you plan to unmold all the pops at one time. There are others that are easier to push out one pop at a time and leave the rest in the molds.

I adapted the recipe for Blueberry and Omani Lime Ice Cream and posted the result over here in the Popsicle thread. Great flavor combination.

I believe I properly pronounce the word but if I were presented with a teleprompter, especially of the sort that barely shows a full word at a time, I might get messed up, as I often do when trying to spell it! Today's lunch was Pasta alla Gricia with Slivered Sugar Snap Peas from Six Seasons, one of my favorites from that book.

Nik Sharma's The Flavor Equation has a recipe for Blueberry & Omani Lime Ice Cream. I don't have an ice cream maker but I can make popsicles! His recipe puts cracked Omani limes into kefir or buttermilk to infuse overnight in the fridge so that's what I did. I found the flavor relatively mild but very pleasant. I may work at getting more of that black lime funk into the recipe.

Yep, I saw that and making it with Quirky Furki was the first thing that came to my mind!

My cousin shared this photo he took on Roosevelt Island, NYC

I love the texture of burrata but I'm sure the ricotta would be good, too. I've done this: Sweet-Sour Macerated Cherries With Marcona Almonds, Mint, and Ricotta Recipe and enjoyed it.

Julia Turshen calls this An Egg in a Cheese Skirt in her book, Simply Julia. I prefer Frico Fried Egg. Either way, it's fun! Had the egg with Walnut "Sausage" Patties and Sweet Potato Hash Browns, also from that book. In my hands, the sweet potatoes were "hash" rather than "hash browns" and the patties need a major seasoning adjustment to boost the umami level. Should I make them again, I'd up the amount of sage, add plenty of black pepper and try Worcestershire sauce, soy sauce or some of that TJ's mushroom umami seasoning in lieu of some or all of the salt.

That was my first thought, too, but the user reviews suggested otherwise so I scrolled down and found this on the second page of the Q&As. Bolding is mine:

Cherry season is starting up again. The pick-your-own places aren't open yet but farmers are bringing them to the farmers markets. I ate most of the first batch out of hand and in a salad. Got more yesterday and tried a recipe for Burrata with Brown Butter, Lemon and Cherries from Melissa Clark's Dinner in French (recipe available online here) Served with crostini: Creamy burrata, rich, lemon zest-infused brown butter, fresh mint and sweet/tart cherries make a perfect bite! Adding a little balsamic vinegar to the cherries is a good trick. It would make ho-hum cherries great and took these over the top. This could be an appetizer or served as a cheese/fruit course with dessert wine or port.

Kindle Unlimited and Prime Reading are not bundled. Kindle Unlimited is still available @ 9.99/mo. Prime reading has been available for some years. I started using it when we discussed it in this thread back in 2018. I'd previously cancelled my Kindle Unlimited membership because I wasn't getting a good value from it.

Interesting they give a limited temp range of 85 - 200°F for that unit. I've used the Paragon for deep frying and jam making without issue. Wonder if they had problems with those higher temps.

The navigation probably varies depending on what device you are using. For me, I first choose "Nonfiction" from the tabs at the top and am then able to choose "Cooking, Food and Wine" from the menu that appears on the side. Then I'm shown the 31 books in that category. Edited to add that 100 Cookies (eG-friendly Amazon.com link) is a good one to check out if you are into baking.

Just came back from the farmers market and there were three growers offering loquats. I passed. Could go back. Or try foraging the neighborhood first. Drove by the trees I'm most familiar with and they've been picked pretty clean already.

Spaghetti with bottarga from Marcella's Essentials of Classic Italian Cooking Being breakfast, I considered adding a poached egg, but why mess with perfection!