blue_dolphin

Another fruity salad. This one is called Midsummer's Salad from Asha Gomez's I Cook In Color. The grapefruit vinaigrette is very simple (grapefruit juice, honey, olive oil, sea salt and crushed red pepper flakes) but exactly perfect. Edited to add that the cherries are Brooks from Murray Family Farms's stand at the farmers market and the grapefruit is from a friend's tree.

Blueberry + mango is one of my favorite fresh fruit combinations. I wasn't sure how I'd feel about them cooked but I quite liked it. A lot of the blueberries burst and released their juice and the mango maintained its integrity so it was a good mix. The cobbler topping that I used comes out rather cake-like, similar to a lightly sweetened cornbread. It softens on sitting but the surface crisps up nicely when reheated. Not sure if that's appealing to you or not.

He really cracks me up! I love the intro his Dad wrote for the sandwich book. It can be viewed via Amazon's "Look Inside" feature here: Max's Sandwich Book (eG-friendly Amazon.com link) Max recently partnered with a UK chip/crisp maker to put out a booklet of sandwich recipes featuring their products: Walkers Sandwich Recipes with Max Halley Between that and the book, I'm now totally a fan of putting potato chips or other crunchy stuff into sandwiches. Trader Joe's has some crispy jalapeño slices that are excellent for this as are the shoestring potato stix that I had to order from Amazon 🙃

With some lovely blueberries from the farmers market, I browsed my cookbooks for salads that I hadn't yet tried and came upon this Spinach (or arugula) Salad with Blueberries & Corn in the Moosewood Restaurant Table. Red onion, walnuts (I used the sweet/spiced V's Nuts from This Will Make It Taste Good) and goat cheese are the other ingredients. It's served with a blueberry/basil dressing. The corn should have been freshly cut from the cob and I used frozen so there was certainly some charm lost there but overall, it was a good combo and the dressing is excellent.

Made the Any Frozen Fruit Cobbler again. This time with mango & blueberry.

Gotta love the authors' academic affiliation: Department of Food Science, Taste for Life and Design and Consumer Behavior at the University of Copenhagen. Bet they have good lab potlucks!

Today I picked an easy one: Blistered Shishito/Padrón Peppers with Bonito Flakes p 213 The other day, @liuzhoushared an episode of the BBC Food Programme about MSG that discusses umami synergy, something that Nik Sharma presents in graphic form and uses in this recipe by combining both soy sauce (Glutamate) and bonito flakes (5' GMP). The soy sauce gets added to the hot pan at the end of cooking to thoroughly seasonsthe peppers and the sprinkle of bonito flakes make them rather addictive. While cooking from This Will Make It Taste Good, @Shelby topped shishito peppers with Quirky Furki, Vivian's furikake-like seasoning that includes nori, sesame seeds, sesame oil, salt & vinegar potato chips and these same bonito flakes (or dried shrimp) and I'd say that's an upgrade to using just the bonito flakes alone.

Blankets printed to look like giant tortillas are available for those who want to wrap themselves up like a burrito. Edited to add that this one (eG-friendly Amazon.com link) on Amazon also comes in pizza and waffle versions.

Totally agree. I usually keep Elijah Craig on hand, the 94 proof one that used to say 12 yrs before they removed the age designation a number of years ago. I should try some others but since I mostly use them in cocktails, I don't need to get too fancy.

The donuts, taco and burger might be fun for kids. The cooked meats make me afraid they’d get my furniture greasy and smelly!

Thanks for asking. I have the same stuff in a pouch but have also encountered look-alike packaging. .

Starting this topic may give me a nudge to get into this book that I've had since it was released last fall. There's a topic for it over in the Cookbook forum where @TdeV shared the Couscous with Sesame-Roasted Carrots +Feta in this post. Today, I made the Baked Sweet Potatoes With Maple Crème Fraîche. After tasting that maple-crème fraîche sauce, I knew I wanted an excuse to pour on more of it so I turned this side dish into a salad by serving it on a bed of curly endive. The sauce has crème fraîche, maple syrup, lime juice, fish sauce and black pepper. The roasted potatoes are topped with scallions, lime zest, Aleppo pepper and roasted peanuts (I had non so used cashews.) I really enjoyed all the flavors in this.

Yum! Looks not entirely dissimilar to Nik Sharma's Baked Sweet Potatoes With Maple Crème Fraîche, a dish I've got on my list to make. Although he's got scallions and fish sauce in there that nudge it out of the dessert realm.

Oh yes! The header notes say, "The only rule about what goes into a frittata is that there are no rules.....Feel free to use whatever you have from salami, goat cheese and arugula, to kale, scallions and leftover roasted potatoes. Anything goes" Obviously kale doesn't go in your frittata, I was just quoting from the book 🙃

Kitchen Sink Frittata from Simply Julia Sausage (recipe calls for breakfast, I used hot Italian), shallots, baby greens and cherry tomatoes. I made a half-recipe (3 eggs) in a smaller pan.

White Bean & Pimentón Dip from Julia Turshen's Simply Julia The smoky flavor isn't my all time favorite with fresh vegetables but it's super quick and easy so I'll keep this recipe in mind.

Compared with most posts here, this one barely qualifies as baking 🙃 It's the Any Frozen Fruit & Cornmeal Cobbler from Julia Turshen's Simply Julia. Super easy, just throw the frozen fruit in a pan, mix up a quick cobbler toping, pour over and bake. Recipe can be found online here. I made a half batch in a smaller pan.

Scrambled egg and leftover gorgonzola and kale pizza

I have been enjoying various versions of the Perazzi cocktail from the Bestia cookbook. The header notes do not credit a specific bartender. My usual amari cocktails tend to be darker, high proof things for sipping and savoring. This one is light and works very well with food but I find the character of the amari still come through. Would be a nice intro to amari for those with fears of things dark and bitter. Shake with ice: 0.75 oz Amaro CiaCiaro, Averna or Meletti Amaro 0.75 oz Aperol (I've used Cappelletti red aperitivo about half the time and prefer it) 0.50 oz fresh lemon juice Strain into a coupe and top with 2.0 oz Prosecco (I prefer brut but a somewhat sweeter type also works.) Twist of orange zest to garnish. So far, in addition to the amari named in the recipe, I've also made the cocktail with these amari and non-amari: Amaro Angeleno Amaro Delle Sirene Bigallet China-China Cardamaro Carpano Antica vermouth Cynar Fernet Vallet Grand Poppy Amaro Montenegro Nardini Nonino Ramazzotti Zucca Rabarbaro My favorites so far are Averna, Cardamaro and Rabarbaro.

Salsa Verde Pizza, another recipe from Bestia. The pie gets baked with sauce, fresh mozz, a sprinkle of grated Parm and a drizzle of olive oil. Anchovies (the book has a recipe for smoked, dried anchovies but allows the use of oil-packed filets) and salsa verde are added after it comes out of the oven. The salsa verde from the book includes capers, anchovy, preserved lemon and pickled shallots among other things and works well with the anchovies.

I've always heard that submarines have the best food in the US Navy because of the impact on quality of life. Your husband's mining situation certainly shares some of the isolation factors and depending on the jobs, could possibly be quite hazardous as well. Very sorry that the meals are failing to provide the sort of morale boost that they could.

I own the Fany Gerson Paletas book that @lemniscate linked to. I have made most of the paletas recipes and give the book high marks. The focus is on paletas with 24 recipes, 12 aguas frescas and 11 for shaved ices. The later may or may not be of interest as cocktail subs. While I know this is not what you asked for, I listened to an interview with Julia Bainbridge, author of Good Drinks: Alcohol-Free Recipes for When You're Not Drinking for Whatever Reason (eG-friendly Amazon.com link) and thought it sounded pretty good. You can check out a list of recipes here on Eat Your Books.

Another Max Halley Ham, Egg & Chips Last time, I fried up the shoestring potatoes. Today's were courtesy of a can of Utz Potato Stix, a fine substitution!

This morning, I made the Everything Bagel Hand Pies from Julia Turshen's book, Simply Julia. From reading the recipe, I was expecting an easy-peasy dough but it was kind of annoying. I had to add a LOT of extra flour to get something I could knead. The recipe calls for 1/2 cup(63g) of all purpose and 70g whole wheat. I ended up adding another 60g of all purpose and still needed lots of sprinkles while rolling them out. Julia says to feel free and mix up the filling and I had a sautéed mushroom, onion and spinach mix in the fridge so I reduced the # of eggs and added some of that along with a sprinkle of grated Parmesean. I do think plain scrambled eggs, as in the recipe might be a bit bland. The end result was indeed rather like a stuffed bagel. I'll be curious to see how they reheat.

Yes, when you said that you made it with leftover ma po tofu, I figured it would be a chunkier variation. I might like that better than the one I made!