blue_dolphin

Scramble with sharp Cheddar and the pepper & tomato relish Vivian Howard calls "Community Organizer." Toast and a side of organized black-eyed peas.

I've noticed the same. They used to be slightly fatter and only marginally longer than serranos but now they are much bigger in both dimensions. I've seen plants and seeds for sale labeled Jalapeño Gigante or something like that and touting their large size being perfect for stuffing. I wouldn't be surprised if they are easier to pick, separate from other plant debris and pack so they may be appealing to growers, too.

From @Ann_T's sublime to my ridiculous! A bowl of black eyed peas and toast. These are the Organized Peas (or Beans) from Vivian Howard's This Will Make It Taste Good. They get kicked up with her tomato/pepper condiment, "Community Organizer." I put some sharp Cheddar on my plate but didn't eat it. Fromage fort coming up?

Ouch, ouch, ouch! I've had enough bad blistering sunburns on the tops of my feet to know how thin and sensitive that skin is. Sorry for the mess and RIP to the sauce.

Ditto that! I recently used Herbdacious to make a batch of the Chef Mix. Then used what was left to make some garlic bread and a small batch of croutons. I've still got a little log of Herbdacious butter in the freezer that's handy to slice off to put on vegetables. For the mix, I used Wheat Chex, Cheese-Its, pecans, small pretzel twists, pita chips and a few different kinds of crackers. Couldn't find bagel chips or the Gardettos rye things that @Shelby recommended and didn't feel like buying saltines for just a few crackers. All good except the pita chips kind of shattered into tiny bits when I tried to break them up. The pretzels and several of the crackers were gluten-free so I'm sure an all gluten-free version could be done. That's the Chef Mix on the left and V's Nuts on the right. I used pecans from Trader Joe's in the Chef Mix and the big plump Georgia pecans I received as a gift in V's Nuts. Note the difference in size! V's Nuts are similar to the spiced pecans called Viv's Addiction in Deep Run Roots but they use a different mixture of spices. Both are very good. I really like the method in @JAZ's Sweet & Spicy Walnuts which doesn't use an egg white coating so I may try subbing Vivian's seasoning mixture into that recipe to compare. With V's Nuts made, I'm ready to try the butternut squash that @curls posted about above. It sounds really good and it will probably taste really good once our temperatures fall back down. Yesterday, I made a batch of Community Organizer. I water bath-processed 3 pints and put the rest into the fridge. I was going to wait on this until summer but Aldi had a special on bell peppers and they looked pretty nice so I decided to give it a go. Peeling 20 tomatoes then dicing them, along with 8 bell peppers, 3 onions and slicing 10 cloves of garlic felt like a lot of chopping! At first taste, it seems a little on the sweet side but I'll reserve judgement until I use it in more things. I used Roma tomatoes from Aldi, not the most flavorful things, so I went with called for amount of brown sugar. Vivian says to remember that this is used as a condiment so you're not using a ton of it so we'll see. For breakfast, I used the Community Organizer in the Egg in a Cup in a Microwave which tasted very good but looked kinda like a mug of barf. I will spare you the photo. Since I do not eat in my car (unwise with a manual transmission and unnecessary since I have no where to go these days), I do not need my eggs in a cup and with my feeble microwave, it would be quicker to just scramble everything together in a pan. Or scramble the eggs & cheese and put this stuff on the side. Maybe I'll do that tomorrow. It is good with eggs. Edited to add that this would be a great addition if you are making those sous vide Starbucks knock-off egg cups or anything similar. I also used it in a pot of the Organized Peas (or Beans) using Rancho Gordo's black eyed peas and I must say that stuff adds a ton of flavor to them.

I hear you - I bought the hard copy in anticipation of holiday baking that didn't happen. Fingers crossed that I get some use out of it later this year!

Three 2020 releases with Kindle versions priced at $3.99 on both Amazon.com and Amazon.ca: The Kindle version of Sami Tamimi's Falastin (eG-friendly Amazon.com link) The Kindle version of 100 Cookies (eG-friendly Amazon.com link) by Sarah Kieffer of The Vanilla Bean Baking Blog The Kindle version of Bryant Terry's Vegetable Kingdom: The Abundant World of Vegan Recipes (eG-friendly Amazon.com link) All are listed as "Deal of the Day" not sure what that means for the longevity of those prices. Edited to strike out the books that are no longer bargain priced. Apologies if these have been previously posted, I didn't search through the thread.

I thawed, split and toasted another one of those parsley & Parmesan drop scones and used them as a base for egg salad

That's right, no breading. Ingredients, from the TJ's website, are: 70% Pacific White Shrimp and 23% wild-caught Pollock, held together with rice flour and sunflower oil. They are seasoned with garlic powder, dried basil, salt, and black pepper. So they use rice flour instead of cornstarch but otherwise the same idea.

I like them. They are not huge burgers. I think they're 3 oz each. They have some decent-sized pieces of shrimp in the mix (TJ's website says they are mixed with 23% pollock) so the texture is nice. They are individually wrapped, 4/box @ $6.99, I think, so not the cheapest thing - even more than certain loaves of bread 🙃 I've been pan-frying them with a little oil, directly from frozen for ~ 4 min/side, and I cover the pan, which seems to help the middle cook through without drying out the exterior. Do post if you try them.

Yeah, and I would give my eye teeth to try your biscuits and be able to make bread like you do! The drop scone recipe in Greenfeast omitted the bacon that's in this online version but is otherwise pretty much the same. The US version of the book calls for 180g all purpose flour and 2 3/4 tsp of baking powder and 1/4 tsp salt

The other day, I made some parsley & Parmesan drop scones (posted above with the squash hash) and froze the extras. This morning, I thawed one, split and toasted it lightly and made an egg sandwich with a country ham biscuit slice: A very satisfactory use for these leftovers. I'll have to try a sausage patty next time.

From Nigel Slater's Greenfeast: Autumn, Winter: Butternut, Feta, Eggs. Recipe available online at this link. With basic raita and tamarind, fig & cumin chutney from Indian-ish.

I found this cookbook supplied with the Wolf steam oven to be helpful: https://www.subzero-wolf.com/~/media/files/united states/product downloads/sub-zero wolf/ebooks/wolf-convection-steam-oven-print.pdf It takes a while to load. Edited to add that Emily Rhodes who writes the Steam and Bake blog has a lot of recipes on her site. She also has a small kindle book of holiday recipes (eG-friendly Amazon.com link). I haven't seen that one.

I'm enjoying this one. I think of it as a little book of ideas. Two minor irritations, likely more the fault of a designer than the man who can do no wrong 🙃 The convention of naming recipes after 3 ingredients with no other descriptor makes recipe searching (via the index or Eat Your Books) awkward as you have to actually turn to each recipe to see what it is. I was looking for egg dishes. I had to turn pages back and forth to learn that Parsley, Parmesan, Eggs is a recipe for drop scones, Butternut, Feta, Eggs are fritters and Eggs, Spinach, Bread is a French toast riff. The second annoyance applies only to the hard copy of the book - it's a tightly bound little chunk so the pages don't lie flat and because it's small, anything you use to weight down the pages is likely to block some of the text.

Another from Nigel Slater's Greenfeast: Autumn, Winter, this recipe named Leeks, Caerphilly, Mustard. It's a leek, cheese & mustard cream sauce, spooned over toasted crumpets and broiled. I substituted sharp cheddar for the Caerphilly. To go with, I cut up an apple and spiced pecans and tossed them with pickled carrot & daikon

Trader Joe's shrimp burger with gochugang mayo, baby greens and pickled daikon & carrot on a toasted roll:

I am not of fan of observing my birthday nor of most sweets but I'd be most delighted to celebrate with that cake!

Yes, the savory scones were a nice contrast to the sweetness of the squash & onions! It's possible that overcooking the drop scones is what yielded that crust. Looking at them from the sides, they looked very pale and doughy so I gave them some extra time. He gives options for using other, more flavorful herbs like thyme, rosemary, tarragon, or basil. They were delightful right out of the pan but I'll have to see how they re-heat before making them again. While "pumpkin" appears in the title, the recipe calls for either than or butternut squash and I used the latter. The recipe instructs tossing the cubed squash and onions into a pan with butter and olive oil, cooking for ~ 10 min, then adding the rosemary, S&P and continuing to cook, covered for another 15 min or so. Mine probably cooked a bit longer as I was waiting for those pesky drop scones to be ready. @Kim Shook, that toast and jam look so lovely! @shain, those dates look beautifully plump and what a great combination of textures and flavors in that bowl!

Another breakfast from Nigel Slater's Greenfeast: Autumn, Winter. The book's marginally informative names for these recipes are Parsley, Parmesan, Egg (on the left) and Pumpkin, Onions, Rosemary. The first recipe is further described in the brief header note as: warm, soft, parsley-freckled drop scones. I thought they looked like hockey pucks but they are light and fluffy inside:

Yesterday, I made this spiced eggy toast from Nigel Slater's Greenfeast: Autumn, Winter Each recipe in this book has a name composed of 3 of its ingredients. This one is called Eggs, Spinach, Bread. Served with tomato chutney. Just opened my second to last jar and tomato season is a long ways away. This is disturbing. Today, I'd planned on another recipe from that book but woke up with a carbonara itch... ...now scratched!

I guess I'm out then!

I'd never try to foment marital discord, but what's Mr. Kim's price range? Or does he bake his own? Or depend on you to do so? Decent bread often seems to cost more than I expect, but the bottom line is nothing compared with meat, which I rarely eat. So until I master bread baking myself, I go ahead and buy my $4 baguettes and $8 boules from Roan Mills.

I've had a Blendtec for quite a few years and, until reading this, never noticed that it had an "Ice Cream" button. I had some milk in the fridge that tasted fine but was past it's "best by" date so this recipe's frozen milk cubes was a good use for it. I also had some of the best O'Henry peaches of the summer stashed in the freezer so I made some peach ice cream. My only issue was that once the blades started to turn, 9 of the cubes quickly aligned themselves into a neat 3 x 3 shelf that supported several of the remaining cubes and the fruit about midway up the blender jar. Next time, I'll either drop the cubes and fruit in after starting the cycle or try using the Wildside jar. But I will try it again. I often end up with unused milk about to turn. Usually it goes into whole milk ricotta but now I have another use.