blue_dolphin

I promise I will not serve this when you come to visit, but it absolutely hit the spot and warmed me up on a cool, cloudy morning!

Bean haters and kale-phobes, avert your eyes for beans & greens on toast lie ahead. Inspired by this recipe for Creamy White Beans With 'Nduja, Kale, and Gremolata Breadcrumbs on Serious Eats.

Thanks for letting me know. I think I fixed the link now.

Brazilian Jubilee Cookies were recommended by my neighbor who said her mom used to make them all the time when she was growing up. It appears they made an appearance in the 1952 Pillsbury Bake-Off, though did not take the top prize. Using the full 2T of instant coffee granules gives them a distinct coffee flavor and a bitterness that's offset by the chocolate topping. I used butter instead of shortening and topped half with milk chocolate and half with dark chocolate. I found it easier to melt the chocolate and spoon it on top rather than the method described in the recipe. Oh, and I lightly toasted the Brazil nuts after chopping them.

Saw this repost of an older recipe from Smitten Kitchen this AM and had to make it. Kind of a salade Lyonnaise on a crusty roll. Here's the recipe: Fried egg sandwich with bacon and blue cheese If I'd taken a photo, it would have looked like this but messier. Delicious to be sure but I'm inclined to think the salad, topped with poached egg and crusty bread on the side would be as good, but less messy.

Evan Kleiman interviewed Karen Stabiner, author of the article cited above on her radio show/podcast, Good Food. Here is a link to the segment.

My riff on a Tortilla de sobrasada y queso Mahón (Omelet of Mallorquin sausage and Mahón cheese) from José Andrés' Made in Spain. I substituted 'nduja for the sobrasada as they are both very soft sausages and grated a random piece of cheese which I know was from Spain but was not Mahón. I wasn't confident that I could flip a cheesy omelet in my 6-inch cast iron skillet so I went with egg rings in a non-stick skillet to make little one egg versions.

Not sure if you need something that can be used directly from a package but if you are open to a few minutes of re-heating, I recommend the Staffordshire oatcake. Takes a little while to make them but they freeze in a compact stack, separated by parchment paper and reheat nicely in a toaster oven or in a skillet on the stovetop.

Omelet with white beans and green onions from José Andrés Made in Spain

In addition to time intolerance, you must have a taste for very pale toast!

They're just the Pearl tomatoes on the vine from Trader Joe's. Not summer tomatoes but not bad. I like to brighten them up with a squeeze of lime juice.

And everyone over 50 is on statins and can't have them 🙃. Thanks for confirming my own thoughts. I keep thinking I should try but I don't use enough of it to make it as frequently as I'd need to get good at it. Also I'm quite pleased with the Trader Joe's full fat Greek yogurt. Plenty of other things for me to play with!

@Smithy, I thought you were making your own yogurt. Am I mistaken or did you stop?

Fried Egg Sandwich with 'Nduja Mayo from Serious Eats Used a crusty, chewy ciabatta roll that I baked recently and made a mess eating but it was good.

It's not apparent from the title, but the personal family stories make this one a pleasure to read. You can read the introduction via Amazon's "Look Inside" feature. The book has no photos so you can skip it they are a must for you.

Smoked salmon, cream cheese, green onion and a sprinkle of Trader Joe's Everything But the Bagel Seasoning wrapped in a Staffordshire oatcake.

Hmmm. If I recall correctly, it's similar to the opinion of a French postdoc I worked with. She tossed her head with Gallic disgust and said, "Oh, I don't understand why you Americans love popcorn. It has no taste and only a terrible smell!

It says "Product of China" right on the label

Egg salad and watercress on a Staffordshire oatcake

@Smithy, I think the season for these may have passed, but if you should see the Stewart avocado or the Mexicola avocado, do try them. They have a very thin, dark skin which is edible so no need to peel unless you want to and they are very rich, maybe more so than the Haas. Due to the thin skins, I don't imagine they would be good for shipping but they are excellent for eating!

@TdeV, were you stirring in the same way and with the same frequency?

One of the Staffordshire oatcake toppings in The Modern Cook's Year is mustard, capers & rocket. Whole grain mustard gets mixed with crème fraîche and cheddar cheese before being spread on the oatcakes. I had no arugula on hand so I used radish tops. I have never fried capers before and they spattered all over my stove. I'm not sure that step was worth the clean up. I left the oatcake in the toaster oven a little too long so it wasn't as soft as the others but it still worked fine and I like the crispy edges.

Staffordshire oatcake with goat cheese and blueberry chutney (from Deep Run Roots) and a cara cara orange

1. Very handy to have it at eye level for easy monitoring 2. The stove below is a handy, heat-proof surface for setting down a hot container 3. Most of my microwave use is thawing or warming something that's going to go right into a pot on the stove so the location is extremely efficient.

If I had unlimited funds, I'd replace my double wall ovens with a triple stack of MW, steam oven and conventional oven. And maybe just a framed, finished opening with an outlet in the back for the MW so I could slide a cheap one in there vs the pricy built-ins. Though I guess if I had unlimited funds, I wouldn't be worrying about that 🙃