blue_dolphin

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.

Two more similar-looking pear pops, both repeats from last year. Pear, ginger & cream - from People's Pops: Pear, ginger & Riesling, a modification of the above recipe. Last year, I liked the wine variation. This year, the cream version is winning me over. Both have little cubes of candied ginger mixed in for texture and flavor.

Another breakfast from Melissa Clark's Dinner: Scrambled Eggs with Smoked Fish and Cream Cheese p 167. I like smoked trout and cream cheese on my bagel but I wasn't sure how I'd like them in my eggs. In fact, it turns them into a quick and pleasantly rich brunch dish. Melissa suggests serving this with a bagel but I think crispy toast or crunchy English muffins are a better choice. I didn't have any of the optional salmon or trout roe to garnish my plate but that might have pushed me over the edge - I used a fresh tomato from a local farm stand instead.

I certainly appreciate your disappointment, @Kim Shook, especially given the circumstances. That said, there were many times when I was upgraded to first class on an early AM domestic flight and asked the FA to bring me some Biscoffs from coach instead of the nasty hot breakfast!

@Shelby, I just wanted to note that I am anxiously patiently awaiting a report on those cocktail tomatoes. I am interested in what sort of tomatoes you used. The recipe calls for Roma. I often find them hard and not so tasty. The photo in the book looks like maybe a mix of Romas and yellow or gold cherry tomatoes. The recipe doesn't mention peeling the tomatoes (although the recipe for Cherry Tomatoes in Basil Vinegar on p 275 does peel. Knowing your preferences, I assume you would peel them. AmIright? No rush, of course....I know that good things come to those who wait

This list has Instant Pot cooking times for various Rancho Gordo beans, soaked and unsoaked. For most unsoaked beans, I like to cook them under pressure for ~ 20 min, then simmer for another 20 min or so using the sauté function. If you don't already have a copy, I highly recommend downloading the Kindle version of Instant Pot® Obsession: The Ultimate Electric Pressure Cooker Cookbook for Cooking Everything Fast by our own @JAZ. It's not a fancy photo-filled cookbook but it's packed with accurate, concise information about the IP. At $2.99 or $CDN3.73, it's well worth the investment.

I bought one of those SodaPlus units a couple of years ago when the PureFizz went MIA on Amazon. The cap and carbonating parts are identical and interchangeable with the PureFizz although the container itself is larger - 1.2 liter vs 750 ml.

I'm sorry to say that I have't tried IP grits. I keep meaning to try this method, so thanks for the reminder! I've been getting such nice results with Vivian Howard's double boiler method that I've been sticking with that.

Chilled cucumber & corn soup with avocado toasts from Melissa Clark's Dinner. Cool and refreshing on a hot day like today. My buttermilk was at that stage where it's probably OK for baking but I wasn't sure about drinking whole bowl so I used the suggested substitute of yogurt + milk with a mix of mint, parsley, basil and cilantro for the herbs. I wish I'd used more cilantro as I love it with cucumbers. Next time!

Holy cow, that grand finale meal was better than fireworks! Thanks again!

I really love your "re-entry shields" terminology! I'm a fiend for a flaky bottom crust or maybe I'm a pale-pasty-crust-phobe. Either way, I regularly need to deploy re-entry shields on my blind-baked crusts. I also save them to re-use so next time someone attempts to throw them away, I can say, "Nooooo - they're my special re-entry shields !