blue_dolphin

Thanks for mentioning this. I just borrowed the ebook through my library but haven't started reading yet.

Another tomato & bacon here: Father's bacon and a pretty heirloom tomato from the farmers market. Galia melon on the side, unseen.

I'd made 5 each of the above jalapeño and paprika peach pops. I sampled one of each and the remaining 8 pops went down to the folks manning the peach stand at yesterday's farmers market. They gave me a bunch of free peaches so I can make more In the meantime, Galia melon & lime Galia melon & blueberry

I read several positive reviews online before I tried them so maybe I'm overly picky but I do have a thing about uncooked dough and I can't see how these will cook through following the package instructions. I'll report back after I try thawing them O/N

They are really lovely melons, aren't they? I bought this one from a local farm stand. The fragrance of it was absolutely intoxicating when I picked it up out of the bin! On my way home, I stopped off at Trader Joe's and saw that they had some organic Galia melons as well. They were a better price than at the farm but they didn't smell nearly as good. My favorite of the other melons these folks grow is the Saticoy melon - sweeter, more fragrant and nicer texture (to me) than a cantaloupe. Haven't seen them yet this year.

A so-so ham & cheese pastry thing that I reviewed over in the Trader Joe's thread with excellent Galia melon and blueberries.

I tried the awkwardly named Trader Joe's Uncured Ham & Swiss Cheese Flaky Croissant Dough Squares . They're sold frozen in a box of 4 and each one is individually wrapped. So far, I am not greatly impressed. I could perhaps improve my cooking method but the texture of the ham wasn't great so not sure it's worth the effort. They're frozen squares of a laminated dough, topped with small cubes of ham and shredded cheese. They don't need an overnight proof like some of the other croissants but the directions say to unwrap and let them sit out at RT while the oven pre-heat to 350°F. In my case, that was 10 min. Longer time or an O/N thaw in the fridge might have helped it cook more evenly. They're supposed to bake @ 350°F for 16-20 min. The first one I did at those temps in the CSO for ~ 22 min on a parchment-lined baking sheet. It was getting overly brown on top but still raw-ish looking on the bottom. Second round was @ 325°F for ~ 25 min with the parchment directly on the rack, no pan. Here it is out of the oven: The bottom looks much better than the previous one, though still a bit underdone: I've done a dissection here so you can see that below the top layer, only the edges are nicely cooked and the middle is still quite doughy. This was edible, except for the very middle but I like such things to be a treat and this was not. Since I've got 2 more left, I will try the O/N refrigerator thaw and also baking one on a pre-heated baking stone but I probably won't purchase more.

Nice tribute from Jonathan Gold's brother, Mark: He bridged cultural divides and saved the sharks: Jonathan Gold's brother remembers his impact

Sounds like your bean situation is well in hand but should you find yourself with more of them, I highly recommend the Roasted String Beans and Scallions with Pine Nut Vinaigrette from Six Seasons that I posted about yesterday. If you don't have pine nuts, I think you could use most any nut in that vinaigrette. Both the sauce the the finished dish are excellent but if you didn't want to bother with the roasting and scallions, it would still be good on simple steamed, roasted or grilled green vegetables of any sort, either as a dip or thinned with lemon juice and used as a sauce.

@kayb & @Thanks for the Crepes - thank you for the compliments! Greek yogurt, fresh July Flame peaches from the farmers market and some of the Spiced Pecan and Pumpkin Seed Crumble from Deep Run Roots. The crumble is seasoned with cayenne, fennel and Worcestershire sauce so it adds a savory contrast to the sweet peaches.

I made up a half batch of the Spiced Pecan and Pumpkin Seed Crumble from Deep Run Roots p 135. The header notes say this is like a savory granola, meant for a snack, salad or cheese plate. The savory spices (cayenne, fennel, Worcestershire sauce) appeal to me and I thought it might take my ordinary fruit and yogurt up a notch. I encountered one oddity in the instructions. You're to whisk 2 egg whites until "quite foamy" then add additional ingredients, including 1/4 cup grapeseed or sunflower oil, and continue to whisk until you have stiff peaks. I'm not sure who can get egg whites to form stiff peaks with that much oil in there, but it's not me. No matter, it seemed to come out fine anyway. After baking and crumbling: With Greek yogurt and fresh peaches:

Hmmm. This stuff just popped up on a website I follow... He certainly looks happy!

Two more peach pops. Peach & Jalapeño from People's Pops These use a jalapeño-infused simple syrup so I saved some of the chile slices to decorate the pops The Paprika Peach Pie from Four and Twenty Blackbirds has been getting a lot of love lately in a baking group I follow so I used the same spices to flavor these pops: paprika, white pepper, allspice, ginger and Old Fashion bitters I'd probably just call these spiced peach pops as the paprika doesn't really jump out head and shoulders over the rest.

Roasted String Beans and Scallions with Pine Nut Vinaigrette p 205 The recipe for the Pine Nut Vinaigrette is in the go-to section on p 39 and the header notes say it's an Italian version of an Asian peanut sauce. Whatever it is, it's very delicious. The recipe above is the only one in the book that specifically calls for it but it would be very good with any number of vegetables and very worthy of being called a go-to! Back to the string beans. I used a mix of green beans and yellow wax beans. Along with the scallions, they get tossed with olive oil, S&P and roasted until softened with a bit of char here and there. They're tossed with a little red wine vinegar and allowed to cool down before being mixed with the pine nut vinaigrette, mint, basil and pine nuts. I thought the portion size was on the large side (1.5 lbs beans/4 servings), but I gobbled them all up and look forward to making this again.

A note beneath the Tonnato recipe in Six Seasons says to spoon it on bread and top it with soft-cooked eggs, tomatoes and capers so this is what we have here. I made it because I couldn't imagine what it would taste like. Turns out it tastes very, very good. I prep'ed the tomatoes as he does in other recipes in the book by cutting them, seasoning with salt, pepper and some red wine vinegar and letting that sit whilst the eggs cooked.

My theory is they go to the in-store rotisserie dept. They're always much smaller than any of the uncooked birds on offer.

Combining a meal kit with a drive thru sounds pretty smart.

Ditto I use tap water for the CSO, though I can understand why some choose otherwise. I haven't had problems yet. I've followed the instructions to run a vinegar solution through the system and have done that ~ once a year or so.

Blueberry, Buttermilk and Lime Parfait Popsicles This is a riff on the Blueberry, Buttermilk and Lime Parfaits in Vivian Howard's Deep Run Roots cookbook. In that recipe, she layers a blueberry jelly, buttermilk panna cotta, lime curd, buttermilk whipped cream and fresh blueberries in small jars or glasses. The top layer is equal parts buttermilk and heavy cream, with a little vanilla extract, lime juice and some simple syrup to sweeten - similar to what's in the buttermilk panna cotta except for the gelatin. I dropped fresh blueberries, cut in half into this layer. The middle layer is lime curd made with this quick blender method. The curd was fairly thick so I didn't get a smooth layer between it and the blueberries. I'll have to see if I can smooth it out better next time. The bottom layer is pureed and strained blueberries, lime juice and zest and simple syrup. Again, the same ingredients as in the parfait except for the gelatin. The parfaits get topped with a Spiced Pecan and Pumpkin Seed Crumble but I left that off for now and called these close enough!

I tried the high speed blender method that @Soupcon mentions (Recipe: Easy Blender Lemon Curd) to make some lime curd and it is indeed very quick and easy. I followed the recipe as written, just substituting lime for lemon. As in the photo on the website, it's opaque rather than the somewhat translucent product that I'm used to but it was fine for my purpose. This photo was when it was still warm, it's set up a bit more now that it's cool but it's still a soft curd. The texture is very smooth. I microplaned the zest but didn't strain it and it's undetectable. Guess 5 min at high speed in a Blendtec will do that.

An ill advised early afternoon iced coffee meant I couldn't sleep last night and spent hours and hours reading remembrances, his reviews and recipes and listening to his bits on podcasts. Lots of links from the LA Times here: A note to our readers: The Times has lifted its paywall on Jonathan Gold coverage I especially appreciated this one: Jonathan Gold, the cook: Favorite recipes from our Restaurant Critic. In several of the recipes, he uses his trademark second person writing style to bring us into the kitchen instead of the restaurants. Wrenching to lose a powerful community builder at a time when it's so needed.

Do run it through it's paces so you'll know that it's not defective. Don't worry about getting it dirty. I have done so and learned that it can be cleaned. It's been over a month and mine is still looking sharp but I won't hesitate to cook anything in it again!

A @HungryChris-inspired sandwich, adapted for the smaller appetite. Trader Joe's half-baked panini roll, melted sharp cheddar on the bottom, Black Forest ham, pickled zucchini, tomato, mustard & mayo.

Trader Joe's has it

Well, you did offer this comment: which told me that we surely live in different lands as there are no Quaker grits - quick, instant or any other in any grocery store I've been in! But I do love trying new things and am as grateful that I can mail order grits as I am that I can get help in cooking them from folks here!