blue_dolphin

Mmmmmm - love that combination of asparagus, tomato and egg! My breakfast - sweet potatoes with yogurt and cilantro-chile sauce from Diana Henry's Simple Good combination of flavors to wake up the old taste buds

Well, that's name of the recipe rather than the sausage I used some spicy bratwurst that I bought at the local farmers market last week. The woman who makes them is from Germany and sells both fresh and smoked but I used the fresh ones here. Per the recipe, they get coated with a mixture of honey and whole-grain mustard and roasted in the oven. Tasty!

Finally got around to trying the cover photo dish from Diana Henry's Simple - Honeyed sausages with blackberry & caraway slaw I added some roasted sweet potatoes on the side

The price for the Kindle version was again $2.99. At least it was for me, today. Edited to add that at this price, I'd recommend that anyone unsure about getting an Instant Pot download this one and skim through it. It gives a great overview of the models, functions and accessories and the recipes are a good representation of what sort of dishes the IP is useful for.

@Anna N, it was largely your positive comments about Diana Henry's books that convinced me to get Simple when the Food52 cookbook club picked it for this month's book and I haven't been disappointed. I haven't done this before but I rather like having a book to focus on for a few weeks. At the end of the month or whenever I get tired of this one, I'm hoping to devote that sort of quality time to a few other neglected cookbooks from my collection.

Bacon & egg risotto from Diana Henry's Simple I used pancetta instead of bacon and adapted the recipe for the Instant Pot.

Mumbai toastie from Diana Henry's Simple. Recipe available online at this link. The bread is spread with a fresh green chile/cilantro/mint/garlic chutney, topped with Cheddar cheese, tomato, red onion and a pinch each of cumin, coriander, ginger and cinnamon before cooking in a sandwich press (which I lack) or under a weight. I wasn't sure I'd like it but after gobbling this down, I found myself wishing there was more.

Next time I will try making the pasta. I was going to go that route but then I saw the dried stuff in my local Italian shop and thought that would make it easy. They usually stock good quality stuff but I'll be voicing my opinion about this product! Today's late lunch/early supper is a variation on another of Diana Henry's recipes from Simple: Toast with Crab and Cilantro-Chile Mayo. I subbed leftover salmon for the crab and jalapeño for the red chile. It was to be served with watercress but I have none so I used avocado (it's green, no?) This would be good with many kinds of fish or seafood add just as good stuffed into an avocado as on toast - clearly I went for both!

Some suggestions for using a similar preparation on this page

If limited to fast food options, the McD's fish sandwich is my preference and I believe we have a whole topic devoted to it. Getting back to lunch, today I made the black linguine with squid and spicy sausage from Diana Henry's Simple. Not a fan of this particular brand of pasta. It was very brittle coming out of the bag and continued to break during cooking. Also rather expensive. Never occurred to me to cook squid with spicy sausage but it was interesting.

Egg porn alert: Leftover orzo with an egg on it

Orzo with lemon and parsley from Diana Henry's Simple, topped with salmon I added a few handfuls of baby spinach and some red bell pepper to the orzo recipe.

Another big thanks for taking us along! Did all your purchases make it home safely? I've been very worried for the beautiful sugar fish and lollipops

Well, no Cubano for me today as I decided to try the Breton tuna and white bean gratin from Diana Henry's Simple. I like all the flavors in this dish but was a bit put off by one of the comments on EYB - "This grey slop looks like something that might have been served to Oliver Twist," and "The best that can be said for it is that it tastes marginally better than it looks." Oh dear. I was a little worried that it would be overly mushy so I didn't purée the beans into oblivion and decorated my plate to provide plenty of contrast Crispy crackers, crunchy toast rubbed with garlic, sweet/tart/colorful pickles (pickled beets and sweet potatoes from Deep Run Roots and purchased cornichons) and limes to squeeze over top. I quite liked it.

I have a book - Homemade Liqueurs (1979) by Dona and Mel Meilach - which I've found useful for ratios of fruit and timing. For banana, they suggest macerating/steeping for 1 week before straining. They say it can be consumed at that point but that "a 2-3 month maturing period will result in a richer flavor." They add a vanilla bean and sweeten the banana liqueur with sugar syrup but also say to play with making it sweet or dry. Their general recommendation is to store at RT and that non-citrus fruit-infusions tend to lose some of their punch by around 8 months.

Oh, I haven't tried it yet. Since you said your sandwich was "sadly from Publix," I was just speculating that a food truck in the So Cal burbs would be even more sad. I'll post tomorrow if the truck is there again.

I have never had a Cuban sandwich but last week, I spied a Cuban sandwich truck at the local farmers market so I may give one a try tomorrow. If a Cuban sandwich from Publix in FL is sad, I'm sure that one from a So Cal food truck is even sadder but unlike you, I won't know the difference !

Beautiful salads, @liamsaunt! Ginger-miso pumpkin & mushroom from Diana Henry's Simple. I substituted some butternut squash for the pumpkin. There was supposed to be a sprinkle of black sesame seeds, which I remembered after the photo and added but was too lazy to take another.

That looks beautiful, @Yiannos, thanks for sharing! That recipe has been tempting me - the combination of flavors is so appealing to me. It's on my list for an occasion when I have enough people around to eat it all up!

No cask, just a bottle! I'm sure the vermouth would have been fine or even a glug of wine. But absolutely no Poe with breakfast

Toast with boozy mushrooms from Diana Henry's Simple. The header notes say "The obvious thing would be to add garlic and parsley but, in fact, unadulterated mushroominess is what you want." Indeed, I really wanted to add some parsley, at least, but I resisted the urge to even garnish the plate and unadulterated mushroominess is what I got - yum! The recipe calls for brioche and suggests sourdough as an alternative for those who don't want the sweetness. I used toasted ciabatta and also substituted the run of the mill dried mushrooms from the Asian market that live in my pantry for the specified dried wild mushrooms but I did open a bottle of Amontillado as I thought the sherry sounded more luxurious. For the unemployed, there's nothing like luxury for breakfast on a Monday !

The anchovy gives a nice umami hit without being strong at all. I'd love to hear what you think if you decide to try it. I will certainly be keeping this in mind for occasions when I feel too tired or lazy` to fix anything more than a plate of cheese and crackers.

Why thank you, @Paul Fink!

Anchovy filets get chopped, then warmed in the olive oil along with the shallots so they pretty much melt into the oil. There are a few bits but they are largely camouflaged by the parsley that gets added before it's all spooned over the eggs.

Welcome to eGullet, @Debbers. I been to Lisbon a couple of times and always wished I could go back and explore more of Portugal. I hope you will share what you are cooking. There are dedicated threads for sharing daily Breakfast, Lunch and Dinner meals as well as Bread, Baking, Preserving and others. Please join in wherever you like. I'll hope you will share your limequat adventures. I bought a few mandarinquats at the local farmers market recently but haven't decided what to do with them so I'll be curious how you use your fruits.