blue_dolphin

@Kim Shook's comment yesterday about roasted pear French toast got me to thinking. I've never made stuffed French toast and most that I've seen in restaurants look like sugar bombs but I bet roasted pear could be lovely. I decided to try something a bit more savory - mushroom & spinach stuffed French toast I used the same thick-sliced brioche loaf (from TJ's) as yesterday. I cut a pocket and stuffed in some leftover sautéed greens and mushrooms mixed with grated cheese. I added plenty of salt & pepper to the egg mixture and sprinkled fried onion pieces on top.

That toasty bread does look awfully good, @Anna N! Steak sandwich Toasty warm roll (take & bake panini roll from Trader Joe's) spread lightly with a mix of horseradish & mayo, mix of baby kale, Swiss chard & spinach sautéed with garlic, thinly sliced and re-warmed ribeye steak, fresh cremini & dried porcini mushrooms sautéed as per Diana Henry's Boozy Mushrooms on Toast - finished with a splash of sherry - all topped with a sprinkle of crispy fried onions (from a can ). Fresh tomato wedges.

Thanks! After I picked up Fat Rice, I saw that Andrea Nguyen's The Banh Mi Handbook is $1.99 on US Kindle so I got that one, too. (US Prime member.....and all that) Edited to add: I went over to amazon.ca to check. Sadly, that deal isn't available over there.

I've done the tests described in the link below, but if I really have any doubt, I just buy fresh, particularly for the baking powder. HOW TO TEST YEAST, BAKING POWDER, AND BAKING SODA FOR FRESHNESS

Oh my - I would happily trade my whole breakfast for a small slice of Moe's toast! French toast, made with a sprinkle of star anise sugar, blueberries, sausage, OJ, black coffee & bright morning sun shining in my window

Following the grilled cheese theme... Fourme d'Ambert blue cheese, pear and a little Comté on pumpernickel. More pear slices and toasted walnuts alongside.

Nice glass! Things are getting quite classy chez @rotuts - moving away from the "rubber-band cloth system" sounds very upscale indeed !

I wondered about that. In this case, when cooking starts, the cream is all at the bottom of the dish and the upper heating element in the CSO is fairly close to the top of the potato slices so I thought it might be a good idea to use it to shield them a bit from the direct heat.

I do have leftovers and have been planning it all morning. Gotta check my horseradish and make sure it still has some tingle left in it ! There may be enough for both!

Good idea! And I always keep a can handy in the kitchen - for hissing cats off the counters !

I like Kenji's Hasselback Potato Gratin but it makes a lot and while the leftovers are good, that fact that I'm the only one eating them is not ! Last night, I scaled down the recipe ~ 6 oz of small potatoes (weighed after slicing), ~ 1.75 oz cream, 0.5 oz Comté, 0.25 oz Parm, small clove of garlic, thyme, S&P and baked in a 1 cup Pyrex custard cup. I feared the small dish might dry out too fast so I used steam-bake on the CSO. Temp = 400°F, first 20 min covered with foil, as directed in the recipe, then uncovered. Worked nicely and produced a nice crispy top and creamy potatoes.

I cooked my first sous vide steak yesterday and was pleased with the results. I'm not much of a meat eater but have been enjoying more if it recently and kept thinking of some delicious steaks some friends fed me last time I visited them. Yesterday, I saw a ~1.75" thick, 1.2 lb rib eye marked down from $15.99/lb to $8.47/lb and deemed it a good size for me to play with. 2 hrs @ 130°F followed by a sear in a cast iron skillet. I believe I can improve on the sear and slicing (photo in the Dinner thread) but I enjoyed consuming the results of my little experiment.

Thanks for the tip on the cherries. I picked up a jar the other day and plopped one in a Manhattan last night. I like the Luxardo Maraschino cherries a little better but at ~ $20/jar vs $3.99, I think these will make me happy!

You didn't ask me, but I'm guessing RS = residual sugar My dinner - Sous Vide Rib-Eye Steak with Shallots, Garlic & Thyme and Cheesy Hasselback Potato Gratin, both from The Food Lab/Serious Eats with some fresh veg on the side. Accompanied by a glass of Apothic Inferno (red blend aged in whiskey barrels for 60 days). No real smoke on the steak but the wine added a little of that flavor.

Pasta with Extra Garlicky Shrimp Scampi from The Food Lab. I like some veggies in my pasta so I added zucchini, carrots, red bell pepper and green beans. Unfortunately out of broccoli, which would have been good here. Nice and garlicky - it gets minced or microplaned and mixed with the raw shrimp, smashed and cooked with the shrimp shells for the sauce and thinly sliced and sautéed before cooking the shrimp. I was safe from vampires for the night !

Oh, g'wan! Looks great and I wish I lived close enough to pilfer a loaf or two from your basement freezer ! Edited to add that today's breakfast was some leftover garlicky pasta from last night's dinner. I am, once again, safe from vampires for the day!

Brat on a bun with grainy mustard, pickle chips & tomato wedges

BLT Still getting good local tomatoes from the farmers market - I went back and added another slice of ripe, juicy Cherokee red to each side of the sandwich and then made a mess while I ate it

Leftovers: quiche du yester-jour (zucchini, mushroom & onion) and a cheese biscuit

That's probably a good idea. The onion didn't seem to bother me but the garlic was too, too much. With a nice sharp cheddar, those extra flavors likely aren't necessary.

@Smithy, sounds like the princess-mobile is underway once again, is that right?

After the cheese biscuit chatter prompted by @HungryChris's post in the Dinner thread that included some Red Lobster Cheddar Bay Biscuits, I made Stella Park's Buttermilk Drop Biscuits With Garlic and Cheddar I'm not sure how they compare to the name-brand version but they are quite nice. The only adjustment I will make is to dial back the garlic powder (or maybe buy a different brand) as I'm getting a taste of garlic powder, not just garlic. Apparently one can mix together everything except the buttermilk and store it the fridge for some time so I saved half of the dry mix and set it aside for another day and baked a half batch for today. Probably a good thing not to have too many of these guys on hand at one time anyway - I ate so many, I had to quickly make some tomato soup so I could call it lunch! I made them smaller than Stella's but they still add up if you eat enough!

Prompted by a bit of cheese biscuit chatter that went on after @HungryChris post in the Dinner thread that included some Red Lobster Cheddar Bay Biscuits. Lacking the official brand-name ingredients, I made Stella Park's Buttermilk Drop Biscuits With Garlic and Cheddar and had some for lunch, along with Kenji's 15-minute Pantry Tomato Soup from The Food Lab. A good lunch for a cloudy Sunday.

And which delightful Modernist Bread do we have here? ETA - sorry, just went back and saw from your post in the Modernist Bread thread that it's the sandwich bread - looks good!

My egg people at the farmers market are getting some smaller eggs from their young hens so I bought a dozen Peewees. So cute! I gave them a test run to see how long they would take to cook and made the Eggs with Anchovy,Shallots and Parsley from Diana Henry's Simple Seems like 4.5 min for the little guys gives a result comparable to my usual 6.5 min with regular large eggs, both straight from the fridge.