blue_dolphin

Asparagus Polenta with Burrata from Melissa Clark's Dinner. Instant Pot polenta, CSO roasted asparagus, burrata with a sprinkle of pine nuts and drizzled olive oil and balsamic vinegar

Burrata caprese with peaches, tomatoes and basil from Melissa Clark's Dinner. Beautifully ripe peaches and super flavorful red & yellow tomatoes from the farmers market make this a perfect August salad.

I made my first batch of pimento cheese earlier this year, using the recipe from Vivian Howard's Deep Run Roots. The recipe (available online here as part of the extremely decadent Baked Pimento Cheese and Sausage) uses 2 sharp cheddar cheeses (10 oz each of sharp yellow cheddar and aged white cheddar) and no Velveeta or cream cheese. I used 18-month old sharp NY yellow cheddar and a 2-year old Canadian white cheddar. Not a lot of mayo either, just 1/4 cup for 20 ounces of grated cheddar. I really liked the sharp flavors. Gotta make it again! Edited to add: I absolutely loved the Pimento Cheese Grits & Salsa from Deep Run Roots (posted here) - gotta make that again, too!

I'm embarrassed to post this right after @dcarch's stunning photos but here goes..... Sweet & Sour Tofu with Corn from Melissa Clark's Dinner. My jalapeños lost the capsaicin lottery so a couple of spoons of sambal oelek helped me out. I thought the combination of corn and tofu was curious and I'm still not sold on it.

@ElsieD - If you want to try a small pilot batch of that mac & cheese, I remember that I had success making a 1/4 sized batch using the pot-in-pot method. I searched up my old post about it and saw that I noted that the mac wasn't quite done after 4 min so I gave it another 2 min at pressure. @Anna N also reported needing a little extra time in this post. I'd imagine that might depend on the type of pasta you use. Good luck!

I know there is a link in this thread that should work as you've described. It's more than a year old so maybe a manager can confirm that it's still working that way.

@MetsFan5, I agree with @Shelby that most of the recipes don't have a super high degree of difficulty. I recommend you peruse the chapters about in-season produce you especially like. i liked all the salads I've tried. The one with blueberries and cucumber was interesting, pretty and tasty. There are a number of multi-part recipes, so read them over carefully. For example, the scallops with cocktail tomatoes that Shelby recently made requires you to make the tomatoes at least a week ahead and also requires a batch of grits. Recipes for preserved items like those tomatoes often make far more than needed for a single recipe. You can easily make smaller batches if you want. i look forward to hearing about what you try!

I've had good luck with this one. I use a really sharp aged cheddar, parm & a little gorgonzola. And, of course, the dreaded evap milk

The disodium phosphate and carrageenan in evap milk help stabilize the sauce: http://www.seriouseats.com/recipes/2011/11/ideas-in-foods-macaroni-and-cheese.html You could probably take the modernist cuisine route and add your own stabilizers but without them, the sauce will probably separate.

I just put this half sheet pan into the oven and am looking forward to a few hours of delicious aromas ... No, I did NOT count all the tomatoes Edited to add the 'after' photo:

Leftover Shakshuka with Golden Tomatoes & Goat Cheese from Melissa Clark's Dinner with some of the Nan-E-Barbari from Hot Bread Kitchen: I made the Shakshuka for breakfast yesterday and cooked the eggs in the mix of yellow peppers and tomatoes but wolfed down my portion before taking a photo to post. For today's lunch, I warmed up the leftover vegetables, added some sautéed yellow summer squash and orange cherry tomatoes and fried the egg.

First attempt at Nan-E Barbari, which appears on the cover of Hot Bread Kitchen. Mine doesn't look as good! The dough was very wet and hard to handle. I added some additional flour but was reluctant to stray too far from the recipe for the first try. The book calls for 450 ml water/510g flour. There's an adaptation of the recipe on the KAF website that calls for 379 - 397 ml water for the same 510g flour so I will try that next. On the upside, the flour paste applied to the surface before baking resulted in a great crust. I used Everything Bagel topping instead of sesame and nigella seeds and was happy with the substitution.

Eat Your Books is running a give-away for a mini-Instant Pot and an Instant Pot cookbook. Good for US and Canada. Enter at this link. I think winning that is the only chance that I'll get one of those little fellas. If I was going to buy a second IP -which I am not - I'd get a second 6 qt so all the liner, silicone rings and accessories would be interchangeable. But if I were to win that free one, I'd be very happy!

Another focaccia from Ottolenghi. I used a rosemary-infused olive oil in the dough and for brushing over top along with kalamata olives, garlic, chopped rosemary and parsley. I'm bringing it to a gathering of friends and hope the rosemary won't be too much.

I've had good success cooking pork shoulder in the IP for pulled pork. I use this method for Kalua Pig, 75 min high pressure, 15 min slow release. I skip the cabbage. Seasonings are just garlic and smoked salt. Sometimes a dash of Liquid Smoke in the water. I've tried methods that use additional seasonings added to the pork in the IP but I prefer to have a big batch of meat that I can add different sauces in before serving. Sometimes, I'll add some browning to a tray of sauced meat with a quick run under the broiler

I usually use a Pyrex bowl but there are many options. Over on one of the IP Facebook groups, someone posted a link to this list of accessories that may be helpful. The Amazon links in that list are just straight links, not affiliate links.

Agreed. I usually just buy a package of 2 but even there, the sizes can be wildly different.

This is my general MO for CSO thighs, though I check temps and sometimes pull them at 25 min or even a little earlier.

It does seem that everyone who's reported seeing the lower price on the US site is actually in Canada....

I see the same as @MelissaH. Just the higher price on .com whether I'm logged in or not. I only see the lower price on .ca At least that behavior is consistent for 2 US Prime members.

I know what you meant about the bargain vs full price value calculation! Jessica Koslow's Sqirl book, Everything I Want to Eat: Sqirl and the New California Cooking has been on my "interested in" list for some time now. The Kindle version is listed for CND$3.99, which might tempt me but the US price is $14.95 so I will continue to await its arrival at my library - it's expected in later this month.

I just picked up the Kindle edition of Ronni Lundy's Victuals for $1.99. Winner of this year's James Beard award for American Cooking and also Book of the Year. Sadly, this price does not seem to appear on Amazon.ca Edited to add: Also Kindle versions of Martin Cate's Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki and Ashley Christensen's Poole's: Recipes and Stories from a Modern Diner for $1.99 each Poole's is also on special on Amazon.ca I need to stop now

Well, I went ahead and set up a half-batch of the cocktail tomatoes. I used ~ 2.5 - 3 lbs of Celebrity tomatoes from a local farm stand and picked smallish specimens - between 2 and 2.5 inches in diameter. I decided to go ahead and peel them as it's been fairly hot here and that often leads to tougher skins. My goodness but there are a lot of ingredients in the brine/marinade mixture that gets heated and poured over the tomatoes: scallions, jalapenos, lemon peel, lemon juice, white wine vinegar, prepared horseradish, Worcestershire sauce, salt, sugar, molasses, extra virgin olive oil, garlic, ground coriander, ground cumin, ground celery seeds, and cayenne. I hope the tomato flavor will still come through!

Wow, that went by quickly! I'm glad you're safely back home but I will certainly miss those weather reports from Manitoulin (which I can now spell correctly without even looking it up ), and everything else, too! Thanks so much for taking us along for another visit - I really enjoyed it.

Fried Lemon Pasta with Chile Flakes from Melissa Clark's Dinner, with the uncalled for addition of sugar snap peas.