blue_dolphin

Bresaola Salad with Arugula and Parmesan from Shaya. I substituted frisée for the arugula that's called for in the recipe because it's what I had on hand. This uses a Preserved Lemon Vinaigrette which is flavored with both za'atar and preserved lemon which bring a different and decidedly non-Italian seasoning to this salad plate.

There's a topic devoted to discussion of this over here with a link to a video review. I haven't seen anyone in the group actually reporting that they've used one yet. Edited to add that I don't have any counter area with access to an outlet that also has enough headspace to use this since the "fryer" lid is hinged and needs to stand up in the open position when you are using the pressure cooker so it's a no-go for me.

Today's breakfast consisted of these toasts spread with ricotta and topped with date & walnut pesto that I posted over in the crostini topic. From Shaya.

Ricotta with Date & Pecan Pesto from Alon Shaya's book, Shaya. The "pesto" isn't actually pulverized in a mortar or blender. Parsley, toasted pecans (I subbed walnuts) and dates are mixed with Parmesan, olive oil and balsamic vinegar.

Yes, that certainly looks amazing. And I don't even like meatloaf 🙃

Za'atar Toad in a Hole from Shaya The bread (Glenn country rosemary batard from Roan Mills) is spread with a mix of mayo & za'atar before cooking. It was sort of an oblong shape so I used little peewee eggs to make two small toads instead of one in the middle. Per the book, this is served with a simple tomato and scallion salad dressed with lemon juice and olive oil.

I'm wondering if it's time to resurrect this thread?

What??? The Princessmobile is underway? Did I miss the notifications?

Ottolenghi calls for Rose Harissa in several of the recipes in this book and recommends the Belazu brand. You can scroll down at this link to the "Why add roses" section for more info. I usually make my own harissa but I actually bought a jar of Belazu rose harissa so I could try it. In this recipe, with the olives, capers and tomatoes, I couldn't pick out any distinctive rose taste. At most, there is a mild floral component to the flavors and that may be due to the power of suggestion since I was sniffing and tasting for it. I didn't find the rose harissa to be so special that I need to purchase it again.

Pappardelle with Rose Harissa, Black Olives and Capers from Ottolenghi's Simple p 188. Topped with yogurt, per the recipe. I added zucchini so I could call it a meal. I wouldn't have thought to make a pasta sauce with harissa as the main ingredient so I found it interesting. While I enjoyed it, I think I'd prefer this sauce over polenta.

Do you have a link? Are you referring to this piece from a few weeks ago, The 19 BestCookbooks of Fall 2018, or is there a new list out?

My version of the Warm Duck Salad with Wet Walnuts and Beets from Russell Norman's Polpo. My biggest problem with a duck confit salads is always nibbling so much of the warm duck that there's not enough left for the salad. Luckily, I controlled myself and saved some for the salad. I had never heard the term 'wet walnuts' before, except as a sweet nut topping. The local farmers markets have green walnuts in June for making Nocino and Vin de Noix but according to the header notes, this is something different, "one of those great delicacies of autumn." Well, apparently I missed the boat as Google tells me they are available around here in Aug and Sept but no longer so I used very fresh, but regular walnuts. The recipe says to boil the beets with a splash of red wine vinegar. I think this salad needs a bigger punch of acid so after cutting them up, I lightly pickled my golden beets in Katz's white wine vinegar. I also subbed frisée for the arugula as it was already in the fridge and it holds up better to the warm duck.

I think that's 08A It also indicates booking class J, which is business class on AC

Uh oh

I want to nudge myself into more bean cooking so I'm posting about the recipes I make with my bean club shipment and this seems like a good place. I used the Marcella beans to make one of Marcella Hazan's soups - White Bean Soup with Garlic and Parsley from Essentials of Classic Italian Cooking. The header notes for this recipe say, "If one really loves beans, all one really wants in a bean soup is beans. Why bother with anything else?" So true and so delicious! You could take this in any direction by adding sausage, red peppers, tomatoes, a spoonful of pesto....all good, but not necessary. I used homemade chicken broth instead of the meat broth called for and I did add a bit of extra broth after taking this photo to make it more soup-like.

The whole head? Have you considered a dried pig face? 🙃

Spinach, Soft Egg & Parmesan Pizzetta from Polpo Gotta work on my timing to get the eggs the way I want. This recipe called for small eggs. My farmers market egg peeps had no smalls but with young hens coming on board, they had the slightly smaller peewees, which could have used a slightly shorter cooking time while the crust needed another minute.

Stracchino, Fennel Salami & Fig Bruschette from Polpo I was pleased to find this oh-so-thinly sliced fennel salame recently and picked up more ripe figs at the farmers market so I got to try another quick bite from Polpo, a cookbook with tons of ideas for stuff like this.

Not sure how helpful this is to the restaurant setting but I'll throw it out there. I have the Mepra brand Forma pattern flatware for use in my home. I liked that I could supplement the standard 5 piece place setting with extras like butter knives, more dessert forks etc. It is a simple but stylish, modern design. I've had it for over 5 years and the finish has held up very well. I very much like the weight and balance of the utensils in the hand and my guests have commented favorably. However, I see the first reviewer here specifically calls out the knife and teaspoon, two of my favorite items, for negative feedback. This makes me think that you may indeed be better off going with something that's unremarkable. I'll also add that while I find the weight of the cutlery I have appealing in the hand, it's possible that it would create balance issues and potential noise and clatter if they fall off plates when clearing plates and tables.

When it was warm, the crust was more crispy than the chewy crust that I associate with soft pretzels, though I may never have tried the best soft pretzel examples. It reminded me a little of the crust on the nan-e-barbari that is painted with a flour/sugar/oil/water glaze before baking

Pear, Gorgonzola & Chickory Salad from Polpo. Lovely fall salad. Dressed with a mustard vinaigrette that includes crumbled gorgonzola.

In the "Fat" episode of Samin Nosrat's Netflix series Salt, Fat, Acid Heat, a Ligurian baker is shown making a delicious looking focaccia that involved pouring a salt/water brine over the shaped dough and letting it proof for 45 min with the brine before baking. A recipe is posted on the show's website here, and credited to Josey Baker. Although the method is somewhat different from what was done on the show, it does use the brine step. I tried it anyway and the crust was indeed very crispy and delicious as promised on the show. Edited to add that the online recipe calls for 2T salt. I used 1T by mistake as it's what my usual recipe calls for but it turned out to be plenty. With the brine and a sprinkle of salt before baking, I think 2T would be too much. The recipe certainly does use an abundance of olive oil: 10 - 12T for this 1/2 sheet pan The crumb:

Asparagus Frittata from Marcella Hazan's Essentials of Classic Italian Cooking. I made ~ half a recipe in a 6 1/2 inch cast iron skillet for today's breakfast and added some sautéed onions to the mix. Toasted focaccia and fresh tomatoes on the side.

What is the rating scale? And is a low # good or a high one?