blue_dolphin

I just took a wander through the Cooking with Deep Run Roots thread and here are a few more that I really liked: Roasted and fresh tomato pie Fried Chicken Livers with Balsamic-Marinated Figs Stuffed Butternut Bottoms Brussels Sprouts, Apples and Pomegranate Salad with Blue Cheese Honey Vinaigrette Blueberries and Cucumbers with Pistachios and Yogurt My Favorite Beet Salad Blueberry-Rosemary Breakfast Pudding Charred Spring Vegetables with Creamy Scallion Dressing and Hushpuppy Croutons Collard Dolmades with Sweet Potato Yogurt Sage Honey-Glazed Pork Tenderloin with Bacon-Roasted Rutabagas Stewed Tomato Shirred Eggs with Ham Chips Okra Oven Fries There are more but that's a good start. And thanks for asking as I came across a few I'd like to make again. I've made the Party Magnet Cheese Balls a lot. They freeze nicely but sadly there aren't any in my freezer at the moment!

The pork and red curry braised watermelon is a winner!

I think you will enjoy it. It's a great read even if you don't click with the recipes. Like @Smithy, I have it in both paper and electronic versions, one of very few I've done that with.

Fava, Farro, Pecorino and Salami Salad from Six Seasons p 92. The recipe is available online at this link. Kind of like eating an antipasto platter in a salad bowl. I used spelt instead of farro, Point Reyes Toma instead of pecorino fresco and frozen fava beans instead of fresh. I'm sure fresh favas would be great but edamame or any number of other beans would work. This is dressed very simply with red wine vinegar and olive oil and the sweet/tart flavor of the Katz brand vinegar that McFadden recommends added a lot.

Here is a photo of the LoafNest not fitting into the CSO: As you can see, it is too tall to fit underneath the upper heating elements, even when the shelf is in the lowest position. It's close, but just a bit too tall to fit. Another angle Even if you pull the shelf out so you don't need to clear that slightly raised rim on the shelf, the lid still contacts the upper heating element. It's just the height, the rest of the thing fits in fine.

@rotuts, the LoafNest is just a little too tall to fit into the CSO with the lid in place.

A while back, @Anna N posted a link to this 'Nduja Breakfast Sandwich along with her rendition which inspired me to make my own.

@minhthu215, how did you make your infusion? Did you peel or zest the kumquats? Put them in whole? Something else? I've seen a number of methods. The one that appealed the most to me just poked a hole in the kumquats and soaked them in brandy. After the infusion period, the kumquats were dipped in dark chocolate and the brandy was allowed to sit and age for a year.

It's here

I reheated a small portion of the peach & pistachio crisp that I posted about here yesterday and had it with some Greek yogurt. To save space in the fridge, I moved the rest of the crisp into a smaller container. Then I ate that, too

Yes! I was imagining two kids going at each other with the ketchup & mustard! Seeing that food-shooting gun brings to mind this Bug-A-Salt Rifle that shoots table salt. A friend has adopted it as a regular item of kitchen equipment in order to deal with an annoying fly problem. I had no idea that such a thing existed but she finds it quite satisfying. I'm considering the pink camo version myself

While my polenta was cooking this AM, I tossed together a peach version of the Pistachio-Plum Crisp from Dining In p 286. I used coriander instead of cardamom and a splash of bourbon instead of the rose water. I made a 1/4-sized recipe with 1 lb peaches and baked it in a 1 qt Pyrex dish. I like the flavors, especially the pistachios but some of the topping that slipped down in-between the peaches didn't crisp up and I didn't care for the flour-y texture of those bits. There's a small hiccup with the recipe calling for 1 cup of nuts while the instructions use 1.5 cups. The ice cream isn't necessary, I think I prefer the crisp on its own, but it was in the freezer, so I had to check.

Polenta with peperonata and Parmesan

I haven't subscribed to either one in several years either. I subscribed to Cooking Light for many years then switched to Eating Well for a while because I thought Cooking Light was turning into more of a lifestyle publication. I liked the recipes in both.

Crostini with crushed fava beans & 'nduja from Diana Henry's How to Eat a Peach How to Eat a Peach is a menu cookbook and this was listed as a starter for the roasted fish I cooked for dinner last night. I preped the fava bean spread but figured I wouldn't be hungry for the fish if I started with this so, breakfast.

Roast whole fish with fennel - these are some local blue rockfish Served with anise aïoli and roasted tomatoes with anchovy All recipes from Diana Henry's How to Eat a Peach. The fish and aïoli recipes are available online at this link.

The more cookbooks I read and Google recipe searches I run, the more I think there's nothing really new, that everything's been done before, by someone, somewhere. That said, I get a lot of enjoyment and inspiration from my cookbooks, from recipes I find online and from what I see folks cooking here, whether the dishes meet another's standards for real creativity or not. Deb Perleman, who writes the Smitten Kitchen blog, regularly draws on the inspiration of others for the recipes on the blog. She credits the source and generally presents a modified version, formatted and discussed in a different way than the original. Her cookbooks contain a lot of material not previously published on the blog but you can be pretty sure that there are similar recipes out there, somewhere. Rehashing? Of course, but I still enjoy trying them when one piques my interest. When I look over the books on my shelves, the authors whose recipes are most readily available online are Yotam Ottolenghi, Diana Henry and Melissa Clark, all due more to their newspaper columns than blogs. There are a lot of Alison Roman recipes out there, too, because she's written widely for a number of years. I'm not aware that she has a blog, but I'll look for it!

Amazon can be quite handy but as a household of three (which includes two cats), there is no value for me in Costco.

No, thank you.

I saw this noted on EYB the other day and finally got around to listening to the first two episodes of Yotam Ottolenghi's podcast, Simple Pleasures. The premise is that a different guest visits him to chat and eat a meal. The first guest was Nadiya Hussain, who won the Great British Bake Off a few seasons back and the second episode features Nigella Lawson. Not sure if this will just be a limited run to flog his new book, Simple - his website has a link to a recipe from the book for each episode - or if it will continue. The slow-cooked chicken with a crisp corn crust from the Nigella Lawson episode sounds awfully good!

I suspect this PSA will be in my mind during my next visit to the local Goodwill shop: A great reason to cheer

It was pretty incredible! I should have taken a photo of the brie, bacon and figs on the bread before I put it together - so much decadence smooshed together in that sandwich!

Fig, bacon and brie grilled cheese Based on this Blackberry, Bacon, and Brie Grilled Cheese from Fine Cooking but using some of the figs in caramelized honey that I made the other day. No butter on the bread, instead it's fried in bacon drippings - oh yeah!

Good point. The ChefAlarm comes with a single hole clip. I bought the separate clip for the Dot, before I had the ChefAlarm.

Spiced Black Lentil Salad with Oil-Packed Tuna, Radishes and Purple Potatoes from Dining In p 134. Looks pretty but kind of a meh salad for me. This starts out with the recipe for Spiced Lentils with Spring Onions p 133. The lentils are nicely seasoned and would be a fine side dish on their own. Though this is not suggested in the recipe, I tossed the potatoes and beans with some of the spiced garlic oil used for the lentils but should have done so while they were still warm.