blue_dolphin

Today's breakfast was the chopped chicken liver crostini that I posted this over in the crostini topic.

Two more crostini from Polpo. Chopped Chicken Liver Crostini Compared with other chopped liver recipes I've seen, this one uses shallots and garlic instead of onion and olive oil instead of schmaltz but otherwise the method is similar, including the usual hard boiled egg. Both port and brandy are added at the end of cooking. The recipe recommends to process until just combined but not too smooth so I stopped before I normally might. I served this on slices of sonora wheat rosemary baguette from Roan Mills. Tuna and Leek Crostini I wasn't sure about two things: adding brandy to the tuna-mayo mixture and topping them with sliced, raw leeks - I love them cooked but never ate a raw leek. I needn't have worried, these are tasty little morsels and another good pantry crostini. I never would have thought to serve guests baby tuna sandos, but why not?

I got one email from them on 30 Sept with the end of Nov shipping estimate. It was sent from info@darto.org

She is selling "Country as Cornbread" T-shirts to raise money for hurricane relief in Jones County, NC here on her website.

Great use of that TJ's pâté! Now, I must go over to the preserving threads to see if you've shared that onion and sherry marmalade - sounds amazing! One more from Polpo, White Bean Crostini made with one of my favorites, Rancho Gordo Alubia Blanca beans. This one could also be called, "beans on beans on toast," as half the beans get turned into a simple but "fluffy" purée and the rest are marinated with olive oil, lemon juice & zest, garlic and parsley, then spooned over top of the purée.

And two more, also from Polpo. Top: Rocket and walnut pesto crostini. Equal weights of arugula and walnuts go into the food processor with Parmesan, garlic, S&P and enough olive oil to make a spreadable paste. I added the juice and zest of half a lemon to brighten it up. Since arugula is readily available for much of the year in my area, this is a nice pesto alternative when basil is out of season. Bottom: Anchovy and chickpea crostini. This was one of those recipes I had to try. 10 anchovies + some of their oil go into the food processor with a single can of chickpeas, lemon juice, parsley, a little tahini and olive oil. I thought it would be anchovy overkill but it was not. Both of these spreads can be made ahead and stored in the fridge or even freezer for longer term.

Resurrecting this thread with a couple of ideas, both from Russell Norman's Polpo. The Cichèti chapter in the book has a lot of ideas for "stuff on toast". Goat's cheese, Roasted Grape and Walnut Bruschette, recipe available online here (that link takes you to a multi-page excerpt from Polpo with several recipes. This recipe appears on pages 16-17 of that excerpt so you need to click the right arrow 8 times to get to it) Broad Bean, Mint and Ricotta Bruschetta, recipe available online here.

My first cook from Ottolenghi's Simple Hot Charred Cherry Tomatoes with Cold Yogurt and Braised Eggs with Leek and Za'atar. Bäco bread on the side. The egg & leek recipe is available online here. The tomatoes are roasted, then broiled with garlic, lemon zest, cumin, thyme, oregano, slivered lemon zest and olive oil and garnished with more fresh oregano and Urfa chile flakes. The Greek yogurt is seasoned with lemon zest and salt. Excellent. The egg dish was rather salty from the preserved lemon (the recipe says to use both the skin and flesh) and feta. I also added extra spinach. Next time, I'll just poach the eggs and nestle them into the cooked vegetables.

I firmly believed that I didn't need another Ottolenghi book, but I caved in and bought Simple. A list of recipes can be found here on Eat Your Books. I don't find it quite as captivating as his earlier books but I think I will still enjoy it. I have a number of dishes marked to make. I'm looking forward to hearing him speak at an author event later this month. Since "Simple" means different things to different people, each recipe in the book is marked with colored disks marking them as: S - Short on Time I - 10 Ingredients or Less M - Make Ahead P - Pantry, using primarily ingredients discussed in the intro L - Lazy - slow oven cooks or refrigerator desserts that don't require a lot of attention E - Easier than You Think The back of the book has a listing of seasonal menu suggestions and a separate section of "Feasts," which consist mostly of dishes that can be made ahead and sit for a while at RT. So far, I've just been perusing the book. I'll come back and update this when I've actually cooked from it.

....in Hong Kong, no less!

Toasted rosemary sourdough bread, triple creme brie and saskatoon berry jam

I use equal parts gin/Salers/Cocchi Americano for a White Negroni. I tried Suze but can't make myself call that version, "white."

Good point. My original intent was to give it away but it's kind of ugly so I should at least do a freezer test. There's a nice crispy texture on the top - it was brushed with olive oil and sprinkled with cheese & pepper before going into the oven. That texture might suffer, but we'll see.

I had a bit of a fail with this Cacio e Pepe Shortbread. I found the recipe on Food52. It's from Charlotte Druckman's book Stir, Sizzle, Bake: Recipes for Your Cast Iron Skillet. The shortbread dough is quickly spread in a pre-heated cast iron skillet, reportedly to get a crisper outer texture. My failure was only cosmetic, the flavor is delicious and uniquely addictive - sweet and savory all at once - so I will surely try again. The edges of the shortcake rose a bit more than the center so when I flipped it out and then flipped it over again, the edges broke off. Next time, I think I'll just let it cool in the pan. And because it's so rich, I'll cut it into smaller pieces. I'm now off to the library to pick up that book to see what else I should be doing with my cast iron skillet.

Urvashi Pitre (author of the Two Sleevers blog and several IP and air fryer cookbooks ) has a YouTube review of this appliance that I found useful in terms of understanding the size and use of the thing. Similar to the recipes that @JAZ describes, Urvashi makes chicken and rice that are started under pressure and then switched to the crisper. Sounds pretty good. I wonder how easy it is to clean that crisper lid while it's hinged on to the pot. Not that it matters - I still don't have any place to use it.

I stir fry squid the same way that @liuzhou described in this post earlier in this thread - no starch. Edited to add that I add garlic and fermented black beans to the oil before I add the squid and I skip the oyster sauce that he used at the end.

A few new Kindle offers that I noted over on the EYB list. All are $2.99 on both Amazon.com and Amazon.ca Dorie's Cookies and Dorie Greenspan's Baking Chez Moi. I believe both of these have been offered at this price in the past, at least on Amazon.com, not sure about .ca I have the paper version of Edward Lee's Buttermilk Graffiti, I've plugged it before over on the cookbooks topic and it's absolutely worth a read. The paper version of Morimoto's Mastering the Art of Japanese Home Cooking is $38 so I'm not likely to spring for it, but I might go for this $2.99 Kindle version The Kindle version of a book that @Anna N mentioned just upthread, Better Homes and Gardens 13x9 The Pan That Can: 150 Fabulous Recipes is now $2.99. Editing to add one more: I clicked "Buy" on A Literary Tea Party: Blends and Treats for Alice, Bilbo, Dorothy, Jo, and Book Lovers Everywhere. It's $1.99 (sadly NOT on Amazon.ca) and sounds like it might be fun to read.

I like the idea of a dual purpose appliance but the need to have that fryer lid hinged open while either sautéing or using the PC is problematic for me. I'd need to place the unit awfully close to the edge of the counter top to clear the upper cabinets and I'd be unable to slide it back out of the way as I do with the IP once it's up and going. The cord is a couple of inches too short to allow it to be placed on the stove where there's more vertical clearance. I'm safe!

A quick Google around suggests that they are making candied melon slices, not candied peel. There are a number of recipes that are very similar to the one that was linked to in the OP's calissons recipe, boiling and reducing the syrup daily and pouring it back over the sliced fruit for 7 or 8 days. Here's a photo I took in a market last year. Melons are in the second row from the bottom, second tub from the left.

I don't think I can ever post anything to compare with that plate of scrapple. Curry chicken salad on a mini croissant and a few grapes from the farmers market

Thanks for sharing those, @joiei! I never seen a fancy cake competition. I love looking at the cakes featured on Cake Wrecks. Obviously, given the name, the cakes posted during the week are wrecks and often hilarious but the Sunday Sweets posts are amazing!

Perusing the latest list on EYB, I picked up the Kindle version of Zingerman's Bakehouse for $2.99. The paper version was published last fall and there are some very good reviews. This one and all the books mentioned below are the same 2.99 price on Amazon.com and Amazon.ca Also in the baking realm, Joanne Chang's Flour, Too is another $2.99 Kindle bargain Ditto for Tartine Bread (which I bought last year at this price) and Tartine 3. I own the paper version of Yotam Ottolenghi's Plenty: Vibrant Vegetable Recipes from London's Ottolenghi and have cooked a lot from it. The Kindle version is currently $2.99

Nice! What's in the middle, under the ginger? Egg?

Building on the broadness of the term "curry," I'll share this most inauthentic contribution - Curry chicken salad with apples and cashews I used the spice mixture I posted about the other day, Trader Joe's mango & ginger chutney subbing for my usual Major Grey and a handy sous vide chicken breast from the freezer. To compound the inauthenticity, I enjoyed this with some Pão de Queijo (Brazilian cheese bread made with cassava flour) that I bought at the farmers market On the more authentic side, my Indian friend taught me the flavor enhancing power of toasting spices so even here, I lightly toast the spice mixture before adding it to the dressing.

I'm glad to know I'm not the only one to have experienced IP challenges with boiled eggs. I thought I was the only one who couldn't nail it consistently 🙃 That's what I do as well. It's quick because you're only boiling an inch or so of water and 8 min in the steamer and into an ice bath gives me a soft jammy yolk.