blue_dolphin

I've enjoyed these sauces on vegetables: In Amá, Josef Centeno has a Vegan Cashew Queso that may be good if a cheese sauce was a favorite. I found a modified version of his recipe here on NYT Cooking. I see many others online. That book also has a delicious Cilantro-Pecan Pesto that he serves with roasted cauliflower. The recipe is available online here. The "Torrada" sauce that he serves on roasted broccolini is also delicious. Made with pecans, walnuts, garlic, anchovy, cilantro, olive oil, lime and various seasonings. He describes it as a Mexican-inspired version of the classic bagna cauda, which might also be a possibility. Along the lines of the Tahini & Miso dressing that @BeeZee mentioned, Mollie Katzen has a recipe for a Miso-Almond Sauce to be served on steamed vegetables, tofu and/or noodles. I used to make that over and over. Here's an online version. You can make it with any nut butter and any sort of miso. Three ingredients. No cooking. The Pine Nut Vinaigrette from Six Seasons appears online here. You can sub other nuts for the pine nuts. The same book has a Caper-Raisin Vinaigrette that is also excellent on vegetables. The recipe uses a 2 ounce tin of anchovies, which I think make it delicious but this online version omits them for a vegetarian version. You choose. Those 2 above are somewhat tangy so they may not suit someone who doesn't care for your lemon/olive oil mix. I think the other flavors balance that out, but everyone's different. In the creamy but non-dairy category, Shaya has a preserved lemon aioli that he serves with crab cakes. I think it's great on steamed vegetables...or on a spoon! I can't find it online but can paraphrase it for you if you think it would be of interest. Editing to add this link to the fabulously flavorful tonnato that Mandy Lee of Lady & Pups calls, "Tuna Sando Sauce." It's amazingly delicious!

Isn't it mooncake season? They would seem to be a fair contribution to the topic.

Peach & Ginger: Peach, Ginger & Cream: I wasn't sure about adding cream to these, but I made some roasted pear with ginger & cream one time that were good so I figured it was worth a try. Now I have pops for the creamy pop neighbors and the friends' vegan daughter!

I would not recommend direct heat on a mai tai. Do be careful. I had the same fry basket situation. The probe is too big to fit in between the basket and the inside of the pot so I haven't used the basket. Good luck with the potatoes.

A while back, I made this recipe for Country Ham-Wrapped and Roasted Peaches from Deep Run Roots: Peach wedges get wrapped in thin slices of smoked country ham (I subbed prosciutto) and roasted. They're served on gingered goat cheese (goat cheese, buttermilk & grated, fresh ginger) with a drizzle of balsamic honey and a sprinkle of sweet & spicy pecans. Very decadent. With inspiration from @shain's peach pizza above, I decided to pizza-fy this recipe today: to fi I layered the gingered goat cheese mixture over the dough, sprinkled with a little mozzarella and the sliced peaches: Topped with pepperoni (subbing for the country ham or prosciutto) Baked: I added the pecans and drizzle of balsamic honey after baking.

You can skip one shipment per year. I should do that or just drop out and order what I need. But FOMO won't let me....🙃

How fun would it be to have everyone come by for popsicles! I love to share them. At Thursday's farmers market, my stone fruit peeps from Tenerelli Orchards got peaches & cream and satsuma plum & yogurt pops. I received a bag of white nectarines from them which will be making their popsicle appearance soon. The Harry's Berries guy got strawberries & cream pops and my herb guy got a strawberry & mint pop. It was dreadfully hot so they were appreciated. I have a small box packed up for my next door neighbors and another one waiting for me to make more non-dairy pops to be sent to a friend with a vegan daughter but there are still pops to share and more to be made! Peaches are roasting in the CSO at the moment for some peach & ginger pops....

The Kindle version of Joe Yonan's book, Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, published in Feb 2020, is a daily deal today on Amazon.com and Amazon.ca for $2.99. I own the hardcover version of the book and have enjoyed what I've cooked from it.

Thanks. The fig purée started out a pretty pink color and I was worried that the saffron just turned it brown but swirled into the yogurt, you can definitely see that pretty golden color coming through in both. If you were just a little closer, I'd be happy to drop some off

Drawing on the inspiration and expertise of @teonzo, I made Fig, Saffron & Yogurt Pops: Because I couldn't resist eating a bunch of the beautiful figs I got at the farmers market, I didn't have enough left for a full batch of straight-up fig & saffron pops. The figs were so sweet that I thought the slight tartness of the yogurt might be a nice contrast and would help show off the saffron color. I did not cook the fig purée or strain out the seeds as they were barely detectable, just added a squeeze of lemon juice, a bit of lemon zest, a spoonful of honey and saffron to the fig purée. The yogurt layer is Greek yogurt with a little honey, saffron and a little milk & cream to thin to a pourable consistency. Edited to add that I put most of the saffron in the fig purée and less in the yogurt. That fig/saffron combo really sings! These were already in the freezer when I got a text message from my neighbor who said they were especially enjoying the fruit + cream or yogurt swirl pops so I think these might be a hit with them. I will definitely try more fig pops. I'd made some fig & ricotta cheesecake pops in the past (see here) that involved sticking fig slices to the sides of the molds. I liked the idea of showcasing the fresh figs in that way but the pops looked odd and were a nuisance. This was a much easier way.

My friends used to refer to Vinho Verde as their ‘daytime wine’ because the low alcohol level meant you could sip a glass or two in the afternoon without needing a nap!

Veggies were quick pickled daikon & carrot, fresh sliced cucumber & jalapeño and a nice big pile-o-cilantro. The bread was a baguette from Whole Foods. Chewier than appropriate for banh mi. I want to work on the banh mi rolls from Andrea Nguyen's recipe but we keep getting warnings to minimize electric usage so I haven't wanted to turn on the oven and heat up the house and require more AC...🙃 Love your ham & egg muffin, too! Figs, walnuts, Pt. Reyes blue, crusty bread. I bought the lovely green figs at the farmers market with the intent of following @teonzo's recommendations for fig & saffron popsicles. I couldn't bring myself to cook and strain them per that recipe. I'll have to get more next week!

I agree the article does not back up the headline. TJ's may want to go to online shopping or not, but I hardly think it's an area where they need to follow other stores. TJ's mix of products is rather the opposite of many grocery stores that are packed full of commodity items well suited to online shopping with a smattering of gourmet/speciality items that draw people for in person shopping. TJ's mix is quite the reverse - almost all speciality items with a few commodity products. Certainly, their ability to engage shoppers in the stores with tastings, endcap displays that had to be removed for traffic flow and witty shelf signs that no one reads while trying to get in and out have been impacted by the pandemic but I don't believe they need to be nearly as concerned about their futures as the mega stores.

Toni Tipton-Martin's recent book, Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook, is certainly one to consider. Jubilee draws heavily on the vast collection of African American cookbooks that Tipton-Martin shared in The Jemima Code. The essays that begin each chapter and recipe header notes share her extensive research in a very readable way. Original recipes from those old cookbooks pop up here and there throughout the book. It's a pleasure to read and to cook from.

I usually get the Trader Joe's brand. Philadelphia if I'm at another store. I never buy whipped or flavored though I don't object to mixing something up at home. I make a nice smoked salmon and cream cheese spread. That's not for a bagel though. Not for a bagel worth eating.

Started off first thing this AM with a Vietnamese coffee popsicle. Continued the theme with a tuna sandwich banh mi-style

The Kindle version of Stella Park's BraveTart: Iconic American Desserts is currently $2.99 on Amazon. Sadly, the price was much higher on Amazon.ca when I checked.

I totally agree. Also sad pairings where a certain food and wine do each other no favors but what a wonderful thing when that synergy happens!

When it's hot, I often switch to iced coffee. When it's really hot, I bring out the big guns: Vietnamese coffee pops from David Lebovitz's site.

Thanks! Kenter Canyon Farms was giving away beautiful big bunches of basil earlier this year. Much of it usually goes to their restaurant clients. Eventually, they decided it was costing them too much to give it away and plowed under a whole acre of basil 😢 Island banana bread from Jubilee Fresh peach and a little Silver Goat chèvre

Strawberry with a thin top layer of mint: I wanted to mimic the green top on a fresh berry. Not sure if it looks cute or moldy 🙄

I was told that it's also very important to clean them carefully to make sure any sand is flushed out of their innerds. Since they're mostly about texture, you don't want any grit spoiling your gelatinous treat 🙃

Peas. Sugar snaps and snow peas are fine. Can't overcome the childhood memories of those little khaki balls of mush. I do keep a bag in the freezer for first aid purposes. There's no risk that I'd ever eat them and be left without a flexible ice pack.

These zucchini fritters were breakfast yesterday and they were crisp:

You could call these people to see if they ship: San Diego Whole Seafoods They are over-harvested in some areas and there is an illegal smuggling trade. I've only had them in Chinese restaurants. First time I had them was in Shanghai where it was offered as a speciality item. The Chinese friend I was traveling with refused to have anything to do with them. Chinese restaurants in the LA area have them, as do some Korean sushi places so Asian markets might be a source.