blue_dolphin

Afternoon friendly? I'll hold out for the roasted mushroom Pop Tarts...maybe with a layer of mascarpone?

Apples, onions, pork? That sounds really great, @Anna N. I would be inclined to include a smear of grainy mustard but I guess that would take the pita out of Denmark, wouldn't it?

I roasted mushrooms for a pizza last night I included extras and used the trimmings from the lot of them, along with a handful of dried porcini to make a batch of the Six Seasons Double Mushroom Butter. Used some of that to scramble up a duck egg for my breakfast and put it on my toast, too.

Duck egg scrambled with Double Mushroom Butter from Six Seasons More mushroom butter on my toast. Mushroom butter on everything!

Indeed it is! I've usually started off with a half recipe of these compound butters but I'm glad I made the full recipe of this one - this is one big umami bomb of a compound butter Double Mushroom Butter from Six Seasons p 35. When I was roasting mushrooms for a pizza last night, I roasted extra and used the trimmings from all of them to make a batch of this compound butter. Since these were just regular creminis, not the wild mushrooms the recipe recommends, I added a handful of dried porcini to the trimmings which get boiled with garlic and thyme and the broth reduced to a couple of tablespoons. I followed the Six Season suggestion and used it to scramble eggs and finish them with fresh chives. Here, I used duck eggs and couldn't resist putting the butter on my toast, too - yum!

Yes, I've seen some other recipes that suffered some unfortunate "upgrades" as well. In some cases, I had saved my own printout and could spot the issues but sometimes they're otherwise undetectable. It seems like this one might have had some issues from the beginning, judging from @Toliver's query on @suzilightning's blog:

Roasted mushroom pizza Al Taglio dough @ 80% hydration from Mastering Pizza. Dough made with 50% bread flour and 50% stone ground whole grain Glenn wheat flour.

I followed a recipe from the NYT for Beans & Garlic Toast with Broth and put a fried duck egg on top. This recipe throws Parm rinds in with the cooking beans so the broth is extra tasty. The bread is sliced rosemary baguette so for the herbal note, I used a drizzle of rosemary and garlic-infused olive oil instead of the fresh marjoram specified in the recipe.

@Kim Shook, I have to echo @Smithy's "delightful" comment on that dish and I thank her for the links to the recipes. If I ever saw something like that on a restaurant menu, I would break my "look but don't touch" dessert rule in an instant! I was also pleased to read that the recipe calls for dried figs as I thought your photo looked like they might be fresh, and out of reach around here. Do you make the green apple ice in an ice cream maker? I don't have one but would love to make this over the holidays. Or maybe I can rope my cousin in to the plan and use hers!

They've had the dog calendars for a while. This is the first year that I've seen the cat version. How is it going over? I was afraid that Patrick and Michael would be able to sniff out the treats and eat more plastic and cardboard than they should whilst trying to get to the treats tempting them so!

There was a much shorter interview on Evan Kleiman's Good Food podcast this past week. You can listen and find a recipe here.

Toasted rosemary baguette, Silver Goat brand goat cheese and cranberry chutney from David Lebovitz's blog.

Made a batch of David Lebovitz's Cranberry Chutney this AM. He says to use any combination, of dried fruit: dates, figs, raisins, apricots, candied ginger, dried cherries, cranberries, pineapples, or other favorites, including chopped candied orange or lemon peel. I used candied ginger, dried blueberries and some of those dried, sweetened mandarin orange segments from TJ's. I also followed the head note suggestion to include a branch of rosemary while simmering. I used a baharat spice blend from Shaya in lieu of the ground spices in the recipe and a couple of de arbol chilies instead of chili flakes . I got 3 half-pint jars to process plus a half a jar to try on toast with some goat cheese:

I toast nuts in the CSO. It heats up much more quickly than my wall oven. Since it has a timer shut-off, there is a bit less chance of incinerating them, though they can still overcook on the residual heat if they are abandoned in the oven. I generally toast spices in a small skilled on the stovetop so I can stir them frequently. Haven't tried that in the CSO.

While I'm sure she would appreciate DK's approval of her lunch, @Anna N is not the most enthusiastic lover of the legume.

I think not. At least not on @Anna N's plate 🤣

Very understandable. These especially seem very summery. But I had that bounty of basil from my friend and found cukes at the farmers market so I decided to go for it! Currently 84°F and sunny @ 9:22 AM

Today's breakfast was leftover pepperoni pizza, reheated in the CSO. As posted yesterday over in the bread topic:

Another day with temps in the upper 80's so I made another batch of popsicles. Cucumber, lime and holy basil should be refreshing this afternoon.

I'm on team CSO because I think the steam-bake and steam-broil functions really bring something new to the cooking toolbox. I don't have a BSO so perhaps it's capable of many things my wall ovens (which have a dehydrator function, but not airfryer functions) do not. One thing to consider is that the CSO has a steam vent which should not be situated directly underneath a cabinet when in use so you need to either have some vertical space above the vent or the ability to pull it out while running the steam functions. This only a concern on steam. You can toast, bake, broil or warm plates with no worry.

The Kindle edition of Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski is currently $1.99 on Amazon.com (sadly not on Amazon.ca) I have the hard copy of this book and it's quite good. It's not just pie. There are some interesting shortbread cookies (I've made all 6 of those recipes), a number of savory hand pies and nice salads.

and the polenta...and the scrambled eggs!

How about kefir?

In Six Seasons, there's a recipe for Double-Mushroom Butter that I liked. He first makes a sort of mushroom broth, simmering ~ 2 cups of mushroom trimmings (preferably wild), a clove of garlic and a sprig of thyme in enough water to cover by 1/2 inch for ~ 1 hr. Strain out the solids and reduce the broth to ~ 2T. Roast another 1/2 lb mushroom @400°F for ~ 20 min or until shriveled and concentrated. Cool and finely chop them. Blend together 1/2 lb unsalted butter at RT, the reduced glaze, the chopped mushrooms, 1T finely chopped parsley, 1/2t minced fresh rosemary, 1/2t kosher salt and chill for at least an hour. Edited to add that I rarely have wild mushrooms so I usually add some dried porcini to simmer along when making the broth.

Pepperoni al taglio from Mastering Pizza. I made a half recipe in a quarter sheet pan. Dough was 50% bread flour and 50% whole grain, stone ground Glenn wheat. And a pile-o-pita. The dough was 50% bread flour and 50% a whole grain, stone ground blend of Sonora and Red Fife. Recipe from Shaya. Edited to add that it's now 86°F outside and the oven has been turned OFF!