blue_dolphin

Roasted Eggplant Pizza with Za'atar & Feta from Milk Street Tuesday Nights. Roasting the sliced eggplant while the pizza steel heats up is a nice touch. I used ~ 1/2 the amount of salt called for but with the feta, the pizza was still too salty. I found it curious that the pizza section of the book leads off with a comment that store-bought dough is sometimes half-hearted in flavor but no recipe for homemade dough is provided or recommended.

I shouldn't call it "my" pimento cheese as it's rightfully Vivian Howard's recipe but I've made it numerous times in the last few years. Go back to my older post for a link to the recipe and the cheeses I used:

I've also become quite addicted to the Benne wafers. Along with a handful of nuts, they are the perfect accompaniment to a cocktail or a glass of wine. I put the blame for this new habit of mine squarely on @lemniscate & @Maison Rustique! I also picked up some of the pimento cheese. I won't hold @patris liable as the TJ cashiers were the ones to tip me off on this one. I like my homemade version better but this is not bad at all with a significantly better sharp cheddar punch than any other commercial product I've tried. The recipe I have makes a volume larger than I should have in my house without large numbers of guests so this was a nice treat that probably won't kill me.

Ketchup: 👍👍 Mayo: 👍👍 MW: 😱🤢🤮

Late to the Patsy Cline party here but I have to share that this morning, inspired by this thread, I queued up a Spotify "Top Tracks" playlist that included all of the tunes mentioned above and a few more and was tapping my foot against the table leg as I reviewed photos of my Mom's 90th year (inspired by @liuzhou's lovely story here) when I realized that the lamp hanging over the table was swaying to the music and had been for a while. What? Earthquake! Here, at some distance, it was a very gentle, rolling motion that went on for some time but nothing sharp or jarring. I know there is damage in the local, sparsely populated area but hope our other SoCal members and all in the area are OK. I stopped by the library yesterday and picked up the Milk Street Tuesday Nights cookbook. Looking forward to hearing what you think and make from it! I've got the fig and blue cheese pizza in my sights.

I'm glad it was helpful. I wasn't sure if you were just joking in order to take the convo full circle! I'm looking forward to trying this for both tomatoes and stone fruit. I've used the CSO to roast stone fruit and can confirm that the pressure differential that builds up certainly does lift the skins whether that is your goal or not!

I've seen steam oven recipes for yogurt, like this one from Miele, who actually have a yogurt function on some of their steam ovens, but I don't believe the CSO is well suited to that purpose. It doesn't have temp settings low enough (I believe 125°F for plate warming is the lowest) nor time setting long enough for what you'd want for yogurt making. And in my kitchen, I'd never allow the CSO to be tied up for that many hours 🙃

I do believe so:

Yeah. I was going to call for an ergonomic assessment 😉

@liuzhou, let me add my thanks for sharing such a wonderful celebration with us. It's been delightful and I look forward to hearing more of your adventures on the rest of the trip. And not to derail your story too much but I'd also like to thank you for prompting a trip down memory lane to my own mother's 90th. She didn't want a big party but declared that after 90 years, she wanted to celebrate all year and indeed she did! We kicked off that birthday year when I took her on a cruise in Australia and the celebrations continued all year long. I hope you don't mind me sharing a few photos of that happy year!

I borrowed the ebook of Everyday Dorie from the library back in April but didn't to a ton of cooking from it before I had to return it, mostly because I had a big hand bandage at the time. In addition to those salmon burgers, which I thought were a good way to use up scrap salmon but not my first recipe choice for a nice piece of fish, I also shared the Lower East Side Tart in this post. I made the soy sauce-cured egg yolks that were to go on some sticky rice but forgot about them in the fridge so I never ate them. I saved the recipe for the unfortunately named "Lemon Goop" that she serves over scallops and also recipes for corn chowder and pimento cheese. I think it's a very approachable, easy to cook from book but many of the recipes already exist, sometimes in more appealing versions, in other books in my collection. I don't need another recipe for Miso Salmon. I might borrow it again for another look but at the time, I decided not to invest. Edited to add that this statement: hasn't necessarily stopped me from buying other books 🙃

@JoNorvelleWalker, what is the flour weight of your usual bake of a baguette + boule? I'd like to find a volume I can bake regularly and the kilo-size batches some folks make are too much for me. Your bakes look perfect.

I only remember to check the science project tray when the empty reservoir alarm goes off or when someone brings it up here!

How does your recipe compare to this version: Bill Smith's Atlantic Beach Pie? I can tell the ingredients are the same as you indicated but not sure if the quantities and method are similar or not.

Yum - wish I had one of these to go with my coffee! If you are looking for other rhubarb baked treats for your staff, the rhubarb blondies in Sister Pie got a lot of kudos from people who made them last month in a cookbook group I keep tabs on. There's a recipe at this link.

From Sister Pie, this is the Apricot Raspberry Rose Galette. I went cherry picking earlier this week so I subbed in a mix of Rainier and Bing cherries for the raspberries. The crust is the Cornmeal Rose Galette dough, an all butter crust with cornmeal and rose petals added to the usual ingredients. It also uses a thin layer of cream cheese spread under the fruit. Pre-bake: The recipe said to bake @ 425°F for 25 minutes, then lower the heat to 350°F and continue to bake for an hour. I pulled this out 30 minutes into that hour and wish I'd gotten to it sooner. Post-bake: My cousins stopped by for a 10 AM coffee break. There is no more left.

I'm in the back with Kira, bouncing up and down with excitement and asking, for the umpteenth time, "Are we almost there yet???" 🙃

How sweet! I borrowed Sister Pie from the library and have been trying to give it a workout before it goes back on Saturday. The other day, I sent my cousin home with a package of shortbread cookies. She later texted me that she thought I should have the book so she's ordering me a copy!

I have no idea how to do this on Amazon.ca but one way to do it on Amazon.com is to go to camelcamelcamel, enter the Amazon URL or ASIN to see a graph of prices over time with options to enter a target price and email in order to be notified when that price is reached. I've used it and it works. Here's an example of what comes up when I enter B006UKLUFS for the Cuisinart ICE-100

I'd love to see photos if you think of it next time you prepare any of these. Thanks for sharing!

Whoo hoo!

Have you used that one much? I bought it to give as kind of a joke gift when it first came out but don't remember looking at it carefully. In the meantime, I've got Dorie Greenspan's Waffles from Morning to Midnight (which has its own eG thread here) to work on!

Thanks! The waffle iron I got is a regular sort, not Belgian. I don't think the recipe specifies. I think you could swap in any roasted vegetable or combination of them as long as it's something not super wet. Should be a good way to use up leftover roasted veggies. I'll also mention that I made a half recipe which made 4 round waffles ~ 7.5 inches in diameter.

Thanks you! I've been wanting a waffle iron for a long time and finally broke down and bought an inexpensive one last week with this recipe in mind. I'm looking forward to playing around with it!

Roasted Asparagus, Potato and Chive Waffles from Sister Pie with a boiled egg on top. Edited to add that the recipe is available via the digital preview on Eat Your Books at this link. Not sure if that link works if you aren't an EYB member. The batter is light but the asparagus and especially the potatoes make them quite satisfying.