blue_dolphin

@Dante, have you tried their goat milk gelato and if so, what did you think of it? Or maybe I have read it wrong and you are actually making it? And where in VT is Upper Valley? Is it near White River Junction? Maybe I already asked this and forgot? I grew up in the Champlain Valley so I know it's not that and we often traversed other parts of VT in order to visit relatives in western MA or travel to Boston but I'm not familiar with Upper Valley.

That's weird. It's still showing a USD price of $15.04 sold by Amazon and no warning about low stock on the US site. Camelcamelcamel shows that there have been a few periods (the dotted lines) where Amazon didn't have the item but it's not showing it out of stock at the moment.

Thinking back, we had home-baked cakes for dessert very often. Usually sheet cakes. Layer cakes were for birthdays, except my dad's, who got an apple pie. That Pepperidge Farm coconut cake that @ChocoMom mentioned was a rare treat. Served when guests were either unexpected or had multiplied beyond the initial estimate. Mostly, my mom was known for her fruit tortes. I've mentioned these before - a cake baked in an obsttorte pan like this, filled with custard or pudding and topped with fruit and whipped cream. They're quick and easy to put together but make a nice presentation and were delivered far and wide to pot-lucks, church suppers, family celebrations and any friend or neighbor in need of ....well, neighborliness! Here she is, in her 90's, putting the finishing touches on a 4th of July torte to be delivered to the neighbors across the street who were hosting visiting family for the holiday. And the finished product: You can tell that this one was going to a close neighbor as they got the red tray. Pot-lucks got a regular plate and anything going farther afield was placed on a disposable platter fashioned from pizza boxes cut to size and covered with aluminum foil.

The kindle version of My Delicious Life: delicacies from my mother's fusion Israeli cuisine is currently free on Amazon.com and Amazon.ca.

I bought some cauliflower for a different recipe but was inspired by some cooler than usual weather to try the Baked Cauliflower with Salt Cod, Currants and Pine Nuts from Six Seasons p 192. Cauliflower, pine nuts and currants or raisins are a classic combo for me in pasta and other dishes but the salt cod new to me. I followed the recipe, using a pound of salt cod and 3/4 lb of cauliflower, which he says is a small head of cauliflower. My farmers market cauliflower heads are usually 4-5 lbs so I only needed a little of it. I think I would have preferred more cauliflower, allowing the cod to be more of a seasoning but it was still very good. Way, way way better than my horrid childhood Lenten dinners of salt cod in a cream sauce served over boiled potatoes. Canned peas on the side. Say no more!

I had some leftover cucumber-yogurt-scallion-dill mixture that I repurposed into shrimp salad Served on toasted ciabatta with smashed avocado.

Avocado Egg Sandwich from The Moosewood Restaurant Table cookbook. There's a cucumber-yogurt-dill-scallion mixture on the bottom, avocado slices and egg. The recipe calls for hard boiled egg slices but says that fried eggs will be less messy. I went for some jammy yolks to stick everything together but with these ingredients, applied in this order, I'm afraid a certain mess factor is unavoidable 🙃!

I hear a very low hum on all functions. I can hear the fan on convection bake, just a bit louder than the hum. With all of the steam functions, I can hear very low "bubble, hiss, steam" noises once it starts heating up and periodically throughout the cycle. I also checked my new "reserve" CSO and it's much quieter.

I should have mentioned it since it takes up half the plate! It's a Pork Chop with Cherry Mustard.

I went cherry picking earlier this week and decided to share my bounty in this thread as it seems to be the most recent of the various eG cherry threads and I like the title 🙃. Oh Baby! I picked about 5 lbs of Brooks cherries, which are a little lighter in color and a bit less firm when fully ripe than Bings and were the only trees with ripe fruit this week. I gave some away and played around with the rest. Clockwise from left front: In the pie plate, roasted cherries with red wine and black pepper - very nice warmed and served over vanilla ice cream Cherry ‘Shine (a Moonshine version of brandied cherries) from Kevin West's Saving the Season has to sit for a few weeks before I can taste it. He says to serve it in tiny cordial glasses on nights when you want to sit by the fire and read thick books. Cherry Chutney - This has a lot of crystalized ginger in it that comes close to overwhelming the cherries. I also added a couple of de Arbol chiles for a little heat. It's still delicious and I enjoyed it on toasted ciabatta with homemade ricotta and am looking forward to using it on a grilled cheese sandwich with some stinky, runny cheese. and Cherry Mustard - the fresh cherry flavor really comes through nicely here. Very good with some salami and cheese. Oddly, the recipe says it's good for 3 days in the fridge. Seems awfully conservative, but we'll see. Given that 3-day timeline, I figured I should try the Cherry Mustard served as in the linked recipe with pork chops. Very good. I garnished with a few of the roasted cherries. I think this would also be excellent with duck, chicken or salmon.

Two sides from Six Seasons. Sugar Snap Peas with Mustard Seeds and Tarragon p 119 and Smashed New Potatoes with Lemon and Lots of Olive Oil p 161. Both quick, easy and very nice.

I consider myself fairly aware of green practices and try to focus on reducing use first, then re-using and finally, recycling. Balancing all that with minimizing water use, etc. etc. I'm not perfect, but I do try. Last week, I managed to run out of paper towels, Kleenex, toilet tissue, trash bags, zip-top freezer bags, etc. so I did a re-stock run to Target and was appalled that I'd completely filled the trunk of my car with stuff that I planned to discard. Sheesh!

No mention of excessive almonds. I'll put a link here to the WSJ version of the recipe. After clicking through the advert to subscribe, it let me view the recipe and comments without logging in. This Honey Cake Tastes Trickier Than It Is

I do have access to the WSJ and there are 12 comments on the recipe, all reporting the same or similar issue. Editing to say that after I re-read the comments, there were a few unrelated to that issue, so most but not all of them had problems.

English Peas with Prosciutto and New Potatoes from Six Seasons with a crispy fried egg

English Peas with Prosciutto and New Potatoes from Six Seasons p 86 I was a little short on potatoes so I threw in a couple of Hakurei turnips. I added mint to my serving rather than to the pan to avoid limp black leaves in the leftovers. One of the variations is to turn it into a "crusty hash" by drizzling in some cream and grated Parmesan and crushing everything with a spatula until it flattens and sticks together. Maybe I didn't crush sufficiently. I got a lot of crust stuck to the bottom of the pan but I never got everything to stick together to the point that I could turn it over several times as the notes say. I'll try it again as the crispy bits made this very delicious.

I absolutely loved that you made those eclairs for breakfast - on a Monday morning, no less, but I'll take a runny yolk or two over an eclair any day!

I saw a link to this essay the other day and thought others here might appreciate it, too. Why I Never Feel Alone When I Cook

I finally received the Penzey's order I placed from this sale. It didn't ship for a full 2 weeks after the order was placed. One of the slowest I've experienced from them. I won't complain though as I got a free 3/4 cup bag of Tellicherry black peppercorns, 1/2 cup jar of cinnamon and 1/4 cup jar of ground chipotle pepper, all of which I needed and would have been $19.93. I added enough other restocks (embarrassing how closely my old ground ginger and allspice resembled dust ) to make the $15 free shipping limit. Nice deal.

This may not be what you mean by "quick leavened baked goods" but most of the recipes I've seen for fruit or vegetable quick breads (apple, banana, carrot, zucchini, pumpkin, etc.) are made without milk and get most of their hydration from the fruits or veg, some adding water. Other quick bread recipes I make, like Irish Soda Bread, use buttermilk. Since I read the comment below from Stella Park's Why Buttermilk Substitutes Are a Bum Deal article on Serious Eats, I've been using rather ancient buttermilk in baking with no ill effects. If ancient buttermilk isn't your thing, there's also this suggestion from the same article which could set you up for some time if you can manage to get your hands on a container.

Herbed Baked Eggs from the Moosewood Restaurant Table with dill, parsley and garlic chives as the herbs and a bit of prosciutto, too. I put some of the Alla Diavola Butter from Six Seasons on my toast and it spiced things up nicely.

Not sure which is cuter.....cake Momo or furry Momo....both adorable! Espresso Shortbread from the Moosewood Restaurant Table cookbook.

Me, too. The non-stick foil, that is!

He has a gift for translating both food and the personalities of those who cook and eat into prose

Last night, I streamed the CNN tribute piece that originally aired on Friday night. The bits where he gets Anderson Cooper (self-described as having the palate of a 5-yr old) to try various offal dishes brought a smile to my face. Then I watched episode after episode of Parts Unknown as they kept spooling up, one after the other. My library has most of his shows on DVD and I noted that everything Bourdain, books, audible tapes, DVDs, etc. has been checked out in the last day or two.