blue_dolphin

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!

I buy peaches and other stone fruit from Tenerelli Orchards who bring peaches to our local farmers market from June into November. Here's the sign in their booth that shows the varieties of yellow peaches. The first on on the list is a cling peach, all the others are freestone. Last week, I got June Lady and June Flame. This week, there were lots of Fancy Lady and the July Flames were just starting. O'Henry is my favorite, but they are all good. Yesterday, my power was out for an all-day, planned outage. Last year, when they did this, it was out until 9 PM and my popsicles suffered badly so I picked up some dry ice for the freezer, then packed up the peach popsicles I made last week and brought them down to the guys working at this stand. They were very appreciative. From other stands, I bought corn, parsley, dill, green beans, red and yellow cherry tomatoes, 3 kinds of heirloom tomatoes and blueberries. Out of curiosity, I bought a box of these little cheese rolls. They're maybe 2 bites, sold in a box of 30. Bake from frozen in ~ 15 min. Gluten-free because they are made from yuca or cassava flour. I have no need to eliminate gluten but when tried them, I thought they had a nice chew that's usually missing from GF baked goods - maybe it's the cheese 🙃.

Vivian Howard's recipe for Foolproof Grits in Deep Run Roots also uses a double boiler and I've found this method works very well with the uneven stone-ground grits that I've ordered from a mill in South Carolina. She uses 1 cup grits and 3 1/4 cup of milk or other liquid and whisks occasionally for 25-40 minutes depending on the grind of the grits. She also recommends using a tea strainer to skim off any bits of chaff that float to the top and it certainly helps produce a perfectly creamy result. I can cook the evenly ground stuff in the Instant Pot but the uneven mix of particles in the stone-ground stuff really seems to need at least an occasional stir.

I just signed up for the club to give me a nudge to eat more beans but I've been buying Rancho Gordo beans for at least 12 years and the quality is excellent. Not everyone is a bean lover but these are the best!

I took advantage of the recent openings to sign up. Just got my first box: Better start eating more beans 🙃!

Ditto here - kinda wanted leftover pasta, kinda wanted a poached egg.....

Congrats for trying something new! I came upon a good reminder when I was consulting Samin Nosrat's recipe for Kuku Sabzi in her great book Salt Fat Acid Heat. There's a whole little pep talk about flipping the Kuku and then she says, "If something goes awry....don't freak out! It's only lunch. Just do your best....." Wise words to remember in the kitchen!

Corn and Tomato Salad with Torn Croutons from Six Seasons p 225. Leftover kuku sabzi (not from this book) in the background. This is very similar to the Farro with Tomatoes, Raw Corn, Mint, Basil and Scallions that I shared a few posts back. While the farro made that version a one-bowl meal, this is much lighter and more of a side salad. I like the addition of pistachios and grated Pecorino Romano cheese in this version. In all of the raw corn salads this book, after cutting the corn off the ears, they are scraped and the milky pulp in included in the salads. I've always scraped the cobs and saved the pulp aside for a soup but it becomes a nice part of the dressing in these salads. Spaghetti with Small Tomatoes, Garlic, Basil and Chiles from Six Seasons p 269. In this recipe, the garlic, half of the tomatoes and basil get cooked down into a sauce while the rest are added to the pan as the pasta finishes cooking in the sauce so you get both cooked and fresh flavors. It's finished with a sprinkle of dried breadcrumbs p 30 and grated Parmesan Romano. I can't say it's head and shoulders better than other versions of I've made but it was very good.

My first pass at El Diablo pops, based on the El Diablo cocktail as it appears in the Nopalito cookbook: Tequila, lime juice, ginger beer and just a few dashes of cassis. Not bad. I added a little cassis to the mix, then added 2-3 drops to each mold to get sort of a gradient effect and that worked pretty well. They are kind of icy since there's no fruit pulp, just juice. I think I'll try adding some cucumber purée to the next batch to see if that helps.

The name might more properly be Cocchi Americano Rosa, not really sure. I'd say it has more in common with Cocchi Americano than with the vermouth. which is also my favorite vermouth for a Negroni. Rosa starts with a red wine (not white as in Cocchi Americano) but the herbs, etc. used to infuse it are light and floral rather than warm and woody like in a vermouth. The website identifies gentian, ginger, rose and citrus, all of which I can taste. Not sure what else is in there. I've read that it's a little more bitter than Cocchi Americano but I haven't tasted them side by side. I quite like it. On its own, over ice, or with soda, tonic or as a spritzer with a brut rosé.

It was indeed very herb-y. I've also seen it in various places, been curious and had the fridge contents to make it a good idea today. I liked it with the tomato chutney - it needs a punchy accompaniment, I think. I'm glad I tried it. The leftovers will determine whether I make it again or not.

Kuku Sabzi (Persian vegetable & herb omelet) from Tartine All Day with tomato chutney and fresh tomato I used Swiss chard and arugula for the greens and cilantro, parsley, dill, basil and mint for the herbs.

Tomato-Rubbed Grilled Bread Topped with Tomato Salad from Six Seasons p 263. Bread is grilled or toasted, rubbed with garlic, olive oil and tomato, spread with whipped ricotta and topped with more fresh tomatoes that have been marinated in red wine vinegar. I added a little confetti of basil because I thought it should be there.

I resisted Modernist Cuisine. I used the $10 from Whole Foods and the $5 book off promo code on a cookbook.

I do like that cocktail. It is indeed very refreshing and goes down way too easily. Some of the published versions call for more cassis, which can become cloying. I recommend a light hand, as in the recipe I linked to.

The Bourbon Decay sounds like it might be just the ticket. I'd put in a plug for the El Diablo which also calls for cassis and works beautifully with Chambord but I'm guessing the requirement for ginger beer would be a deal breaker on your island. Too bad. I'm working on some El Diablo popsicles at the moment and you are sure to see them someday soon.....

Today's breakfast was 2 ears of corn. Yesterday, I made Grilled Corn with Alla Diavola Butter from Six Seasons. The header notes suggest serving the corn with several of the compound butters in the book so that's what I did. Not-grilled corn with Cacio e Pepe butter and Pecorino. Peppery and delicious. A couple of those big chunks of peppercorn certainly woke up my taste buds! Not-grilled corn with Pickled Vegetable Butter: This one looked pretty but I'd just as soon have a dish of pickles on the side.

Me, too. For the last few years, I told myself that if it went below $400, I'd spring for it. On the other hand, I've gotten along without it thus far. Two more hours.......