blue_dolphin

Halloween Waffles p 144 This recipe intrigued me. Along with the usual flour, butter, eggs, baking powder, it includes raw, grated acorn squash, diced apple, chopped pecans and yellow cornmeal. They are sweetened with maple syrup and the only other liquid is apple cider - no dairy. I found them rather heavy and too sweet for my taste. Kind of like eating an apple muffin. I used a fairly coarsely ground cornmeal (the same I've used in other waffles) and since there was no resting time, some of it was unpleasantly hard. This was improved somewhat in the leftovers that I froze and reheated in the CSO. Dorie suggests topping with maple syrup or applesauce or as a main course with a chunk of sharp cheese and a side of a lightly dressed green vegetable. I went with a lightly dressed salad of frisée, sliced apple, Gorgonzola, toasted walnuts and speck. I don't think I will make these again but if I did, I'd use a finer cornmeal and skip or reduce the maple syrup. The apple is to be cut in small dice, I think I'd just grate it the same size as the squash and I'd probably use a different squash as acorn squash are a pain in the butt to peel. The batter shows how much squash and apple are in the mix, adding to the moistness of the waffles:

The other half of the dough from this pizza became the Zucca Al Taglio: Butternut Squash with Crispy Sage and Taleggio from Vetri's Mastering Pizza. I'd happily eat my shoe if you served it covered in melty Taleggio but I thought this was a winner. As I did the other day, I worked with half the batch of dough and a quarter sheet pan and since this is the same batch of dough, it got an extra day of rest in the fridge but seemed none the worse for that. Love the crunch and chew of this crust!

Thanks! Per the book, this dough gets a series of turns and folds and rests over the course of ~ 2 hrs at RT, then goes into the fridge O/N in the same bowl it was mixed in. After an hour or so to warm up, it's shaped gently and placed into the oiled baking sheet with no additional proofing time specified.

Zola Al Taglio: Speck, Belgian Endive, Apples and Gorgonzola on the Al Taglio Dough at 80% Hydration from Marc Vetri's Mastering Pizza Loved the combination of textures and flavors in the topping but the slices of speck tended to drag the apples and Gorgonzola into my lap. The Belgian endive was thinly sliced, dressed with oil, vinegar, a little honey, S&P and layered on the dough before baking After baking: Underside of crust:

I have cooked a bit from Season and enjoyed it. It reminds me of @Suvir Saran's American Masala in that both feature many Western recipes, given a twist with Indian flavors.

I just went for the Kindle version of Julia Turshen's Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers @ $2.99 I see the Kindle version of Nik Sharma's Season: Big Flavors, Beautiful Food is also $2.99 The Kindle version of Joanne Chang's Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories is the same price. Those three are at the same prices on both Amazon.com and Amazon.ca

It was really good. The airport in Burlington VT has a branch of a local restaurant, The Skinny Pancake, known for their crêpes. They cook everything to order, very much worth the modest wait!

What a treat! I was away all week with no WiFi and a crappy cell signal that could barely load photos so I "saved" this to read once I got home and enjoyed it with my morning coffee today. It was a delight, as always. I'm amazed at how much you manage to get done - picking, canning, cooking up a storm (I'd like to have one of everything, please 🙃) and sharing it all with us! Thank you.

I'm afraid it's run aground on the rocks

Airport version of an Egg McMuffin. The signboard touted cage-free eggs, house-made muffin, local ham, Cabot cheese. The sun’s not up yet, so I’m sharing yesterday’s Editing to add today’s sunrise. Above Burlington, VT & Lake Champlain

I lurked here for years, amazed at the chatter of so many well known voices. I was sure I didn’t belong but happy to listen in! eG members have taught me much, cost me more and saved me from many disasters but what’s benefited me over the last few years was learning from many members that it’s fine to barber almost any recipe down to a single serving or two and knock myself out cooking up a storm....for MYSELF...if that’s what I want!

A moody Tuesday sunrise Followed by what will be my breakfast for the next few days English muffin with peanut butter and banana. Sliced apple - crisp and tart Macintosh from a local orchard. Black coffee.

It’s a small town!

Yesterday’s sunrise was lovely And was followed by the same drive to the apple orchard for coffee and donuts as I showed the day before. This time, I also bought apples and a jar of apple salsa. Today’s sun was very reluctant but eventually put in a brief appearance Breakfast was an English muffin with peanut butter and banana. Coffee at Stewart’s (gas station/mini mart/ice cream/dairy place, where I bought the muffins & bananas) was free today, courtesy of a local bank.

Yesterday’s sunrise: Followed by half a mini quiche from TJ’s freezer section: My quiche is better. Today’s sunrise - almost 60°F! A heat wave is upon us! Followed by a drive to Rulf’s, a local apple orchard, for fresh donuts and coffee, consumed out on the porch. There were 2 donuts, both warmed just a bit in the oven. I ate them both.

The other day, I popped into the TJ’s in Burlington VT and spotted this Beecher’s Flagship cheddar from Seattle. It was priced ~ $12.99/lb so not a crazy cheap bargain but it’s a delicious cheese. I used to buy it often when I traveled to Seattle regularly for work. A good cheddar to try wherever you spot it!

Don’t be too terrified of your centrifuge. Read the manual and use the machine with respect and care. Watch and listen as the centrifuge gets up to speed so you can stop the run if there are unusual sounds or vibrations. Never, never override any chamber locking mechanisms. Understand that rotors have speed ratings that are independent of the speed dial on the centrifuge itself. Just because a centrifuge can go up to 10,000 rpm doesn’t mean that is safe for every rotor so know the max rpm for your rotors when they were new and don’t ever exceed that. Rotor manufacturers tend to de-rate or lower the max rpm of older rotors so if 4,000 is the max for your rotor and you suspect it’s seen very heavy use, you may want to consider spinning a bit lower and longer to get the same result. That said, a small scratch is extremely unlikely to cause catastrophic failure at 4,000 rpm in an otherwise well balanced rotor.

I know you were asking @Shelby but I follow these guidelines from the Instant Pot website using the manual cooking times given and equal volumes of washed (wet) rice and water. I most often cook pot-in-pot but get good results directly in the pot as well and get good results with Jasmine, Basmati and brown rice.

Not quite sure what "collection" this refers to but she's long had newspaper columns, written for various food publications and has tons on her website so there are a lot of her recipes available online - a search on EYB returns a list of over 2,000. Many, but not all are available for free.

Using the same ingredients as yesterday's breakfast except I filled an omelet with the creamed spinach and topped it with the pickled vegetable and herb mix

The Kindle version of Diana Henry's recent (published in 2018) book How to Eat a Peach is available on Amazon.com and Amazon.ca for $1.99

I remember @Franci showed us a similar looking squash called a trombetta during her food blog from Monaco and here in the Summer Squash thread. There has also been some discussion of growing trombetta over in the gardening thread. I wonder if they are similar or related?

I'm probably the one who recommended 3 min @ 300°F on steam-bake as that's what I used to defrost an English muffin or a roll and I don't pre-heat. In my hands, at that point, the middle of the English muffin is no longer frozen but still quite cold and I can easily split it with a fork. I wouldn't say the exterior is dry as a bone, but I wouldn't call it wet either - it's nothing that's not taken care of during the toast cycle that comes next. That said, you've clearly experimented to find a slightly longer and cooler setting that better suits your needs, so it's all good. I'd guess that you might be using a slightly shorter toast setting than I do (since I'm likely starting to toast with a muffin that's a little damper on the outside and cooler on the inside) so it probably all comes out in the wash....or the CSO!

Late lunch/early dinner. Penne with @ElainaA's slow roasted tomatoes, broccoli and kalamata olives

A few "leftover" pops. I had pumpkin purée leftover from yesterday's breakfast waffles and there was some heavy cream hanging out in an iSi whip in the fridge so I made these pumpkin pie with whipped cream pops: Very similar to the recipe in People's Pops except that I just used a generous spoon of Penzey's Pie Spice instead of making a spiced simple syrup. Tastes fine and I don't detect any grittiness from the ground spices. I had some strawberry and blueberry purées leftover from the other pops so I made a few berries & cream pops: My freezer is now full. I gotta give some of these away before I can make any more. If anyone wants to swing by with a cooler, I can load you up!