blue_dolphin

Twice-baked collard potatoes from Deep Run Roots Baked potato flesh is scooped out, riced and mixed with creamed collards and crème fraîche, then stuffed back into the shells. They're browned, cut-side down in a cast iron skillet before being heated through in the oven. Topped with a boiled egg (which is not part of the recipe) and pickled collard stems (which are.)

I took a peek at it at the library the other day and decided I wouldn't be able to more than scratch the surface in a 2-week new book loan so I ordered it, too. Looking forward to its arrival!

Not a looker but I took a picture so I'm posting it. Leftover kabocha squash, cavalo nero and farro, a cooked and crumbled sausage patty and a boiled egg.

Food52 shared this New Yorker cartoon today. I couldn't decide whether to post it here or over in the "cooking through your freezer thread" 🙃

This is based on the Grilled Squab with Farro, Kabocha Squash, Cavolo Nero and Pomegranate Salsa p 346 in Sunday Suppers at Lucques With neither a grill nor a squab at hand, I used chicken thighs and cooked them in the CSO. Aside from the honey causing very dark, but still flabby skin, not sure the marinade (toasted bay leaves and coriander seeds, white peppercorns, thyme, honey, sherry and olive oil) did much for them. The squash/kale/farro dish had good flavor but it was kind of dry, although the pomegranate salsa (shallots, lemon juice, pomegranate molasses, pomegranate seeds, olive oil, parsley) helped out. The small cubes of squash are roasted, the kale is first blanched then cooked, "slowly over low heat for ~ 30 min, until it turns a dark, almost black color and gets slightly crispy) and the farro is spread out on a baking sheet to cool and dry before being sautéed until it's slightly crispy so there's just not a lot of moisture in there.

Two TJ's items that may be of limited interest The 2016 Hillersden New Zealand Pinot Gris is a very acceptable, food-friendly, white wine for $3.99. It's surely a limited-time offering but worth snagging if you see it and enjoy such wines. The Bloom Avocado Honey is a local product to my area and the Bloom website says their honey is being sold at TJ's in Southern California. The 16 oz jar was $7.99. The label says it has subtle hints of avocado. I can't say I can taste avocado specifically but it has a definite savory note and quite a deep color. They also had lots of the Organic Brown Rice Treats that @MelissaH learned were being discontinued. I forgot to look for the pancake bread.

Between the Eztemper and the hotel iron, I'm sure something could be done!

A few more 50 cent glasses for my cocktail collection The pattern of the glass on the left is Twist Clear by Imperial Glass in Ohio and was made from 1943 - 1967. Interesting contrast between the thick, twisted stem and the thin, blown body of the glass. They look hazy from the window glare but they are nice and clear. I got 3 of them. The middle glass is April by Tiffin-Franciscan, made from 1951-1966. It has a pretty cut glass pattern of flowers and leaves and a faceted stem. There was only 1 of these. I'll keep my eye out for another one! I don't know what the last one is, I'm sure it's not anything fine but it has a dainty etched pattern and straight stem. Just one of these, too.

Me, too. I looked for them several times but I never found them. Like you said, probably for the best.

Thanks - perhaps it is indeed the be-all of vegetable cookery. It's at my library so I will check it out.

As part of Fine Cooking's 25 year anniversary, they have published a list of "25 Cookbooks That Belong In Every Food Lover’s Library" 9 of the 25 are baking or dessert books, a much larger proportion than my own collection, though that is an understandable personal preference. I'm sure there are nits one could pick about all of the books but I look particularly askance at the selection of Jamie Oliver's Jamie's Italy as the only Italian cookbook. Is it really on a par with the selections from Madhur Jaffery for Indian, Diana Kennedy for Mexican and David Thompson for Thai cookery? I guess I should take a look at it. With the exception of Ms Jaffery, it's consistent with their choice of an Anglo interpreter for other cuisines. And no Wolfert? I guess Ottolenghi is covering parts of her world on the list. No China, Japan, pickling/fermentation. Nothing modernist. No classical French, unless Patricia Well's My Master Recipes is supposed to cover that, though I wouldn't agree. Nigel Slater's Tender is the one vegetable-seasonal eating book. I'll have to take a look at it to see if I think it's the be all in that category. Anthony Bourdain's Kitchen Confidential is on the list. I agree it's a great read but it wouldn't make my own list if I had to winnow them down to a top 25. I've never looked at Mark Peel & Nancy Silverton at Home but it surprises me that it would be in anyone's top 25 collection. Maybe I should attempt my own personal "top 25" list, not that I would impose them on anyone else! What do you think about the Fine Cooking selection?

I like this combination of photo and caption: I know very well that the caption refers to an earlier photo but I did look carefully to be sure those weren't little airplane garnishes on an omelet.

I had a package of already shelled pumpkin seeds and used them so no shells. It is a delicious soup. And thank you for all your excellent reviews from this book!

Breakfast from Shaya Lamb kebabs tucked into whole wheat pita (both of which were reheated in the CSO) with tahini sauce, Israeli salad with preserved lemon vinaigrette and a little hummus that I didn't end up eating.

Kabocha Squash and Fennel Soup with Crème Fraîche and Candied Pumpkin Seeds from Sunday Suppers at Lucques p 323. @FrogPrincesse has already reported on this one, earlier in the thread. Alongside the soup are Crostini with Blue Cheese and Walnuts from a Deborah Madison recipe. I suspect that I browned the squash and fennel more than the recipe intended when I was roasting them so the color is dark but I rather like the toasty flavor. The recipe offers a choice of chicken or vegetable stock or water. I used the Instant Pot to make a quick stock with the skin, seeds and trimmings from the squash, fennel and onions. I used an amontillado sherry and liked the flavor it added. I substituted Greek yogurt thinned with a bit of buttermilk instead of crème fraîche. I was going to skip the candied pumpkin seeds but I'm very glad I didn't as they only took a few minutes and add the perfect finish to the soup. The header notes say they're adult Halloween candy - they're almost like a spicy pumpkin seed brittle.

Wow, that is one amazing lunch! I would have needed more wine. Then a long nap!

The Preserved Lemon Vinaigrette from Shaya has become a staple for me. He uses it on an Israeli salad. I use it on everything. 1/3 cup white wine vinegar 1/4 cup lemon juice 1 1/2 T minced preserved lemon (about 1/4 of a lemon) 4 t za'atar 1/2 t salt 1/2 cup extra virgin olive oil The book also has a preserved lemon aioli that's fabulous. I'm always adding a little preserved lemon to things that need a little oomph.

An assortment from Shaya Clockwise from top left: Moroccan Carrot Salad p 366 - carrots are lightly roasted and tossed with olive oil, vinegar, harissa, paprika, sugar caraway, cumin, orange zest, thinly sliced onion and mint leaves Labneh with Peppers and Radishes p 38 - the chopped green bell peppers are briefly blanched in heavily salted boiling water which nicely reduces the green-ness. Pita p 302 - I've been making these with whole wheat flour, a blend of Sonora and Red Fife Bulgarian Lamb Kebabs p 16 with Prepared Tahini Sauce p 392 - kebabs are made from ground lamb, bread, buttermilk, onion, smoked paprika, cumin, parsley, dried milk powder and S&P. Israeli Salad p 33 with Preserved Lemon Vinaigrette p 393 on butter lettuce

A variation on the Blood Oranges, Dates, Parmesan and Almonds from Sunday Suppers at Lucques p 343. @FrogPrincesse has already posted about this a few times. Simple and delicious - eating it is kind of like nibbling on a fruit and cheese plate. I used Medjool dates instead of Deglet Noor, curly endive instead of arugula and walnuts and walnut oil instead of almonds and almond oil but I think it's still true to the idea of the recipe.

Thanks! I had a mix of sizes of collard leaves - some were big enough that I could get 4 rolls from one leaf and others that barely made one roll!

An article I read last month in the WSJ said the triple stacks were being offered for a limited time:

Curious that post doesn't show up for you. Here is a link to @Dejah's post with the recipe.

They're not mid-summer tomatoes but quite good - juicy and flavorful. They're from Beylik Family Farms and grown hydroponically but since they are ripened on the vine and harvested locally, they are way better than what I think of as "hot house" tomatoes. I always pick mine from the "seconds" bin, which are less expensive, but also more ripe.

Went to the local farmers market this afternoon. My haul: Clockwise from top left: Oro blanco grapefruit, Eureka lemons, big fat carrots, ginger, Japanese yams, Fuyu persimmons, eggs, collards, kale, green onions, cilantro, tomatoes, Italian parsley, blood oranges, Cara cara oranges

Ah, understood. Mine must have been more mild as there wasn't any rust.