blue_dolphin

Eggs with anchovy, shallot and parsley from Diana Henry's Simple. Simple and very good. The recipe calls for 7 minute eggs. I went with 6.5 min. The title of this in the book is actually "Mashed Eggs with anchovy, shallot and parsley" but they looked so pretty like this, I didn't want to mash them.

I love the salt & pepper shakers - they're like little sculptures!

Following up on a comment from @Anna N on the dinner thread: I am much the same. Last night, I set up the Anova to cook a piece of fish and plopped down on the sofa while it heated up. Then cats came to be petted and I checked eG on my iPad and somewhere along the line, I lost interest in cooking the fish. So I give you Deep Run Roots leftovers.... I'd cooked up some nice RG Royal Corona beans with a big ol' smoked ham hock, according to the Deep Run Roots recipe for Slow Cooked Limas. Holy cow, these Royal Coronas are some big ass, 2-bite beans! Sorry, no picture of the smoked ham hock. This is as close to a necropsy photo as we're getting. Rather alarmingly close, as a matter of fact... I warmed some beans, spooned on some leftover sausage ragout, also from DRR, and grated Parmesan on top. I enjoyed this with a slice of toasted ciabatta and a nice Syrah. The wine was excellent and wouldn't have gone nearly so well with the fish.

For lunch, I made this salad of Romaine and Sugar Snap Peas with Pecan Dressing and a variation of the Turnip Root and Greens Gratin, substituting kale for the turnip greens. The links go to the recipes in this month's Bon Appétit. I'd already made the pecan butter from the DRR Breakfast in the Car recipe and the roasted pecans so when I saw the salad, I was delighted to find a way to use up the last of the pecan butter, which serves as the base for the salad dressing. It's a great, easy salad, assuming you've got that nut butter on hand. I really liked it. You could add some cooked chicken or roasted squash cubes and a handful of dried cranberries and make it a meal. I added a dash of hot sauce and splash of fish sauce to the dressing because it seemed a little tart to me but that probably wasn't necessary. The turnip gratin is very rich for a side dish (the book suggests it as an alternative to stuffing for Thanksgiving) but it would be a great savory brunch or anytime meatless main dish. It takes a while between caramelizing the onions and infusing cream with garlic and thyme and finally baking but it can be completely assembled the night before and baked off the day of. I halved the recipe and baked it in the CSO so it got a little too brown on top and I used more kale than called for because I had it on hand but I'm happy with the result and would make it again. Sorry for the crappy photo, it's not the most photogenic of dishes but it's tasty with cubes of cooked turnip and crusty bread nestled into the creamy-cheesy mixture of greens and caramelized onions.

Something my dear mother always wanted the minute she arrived home from any travels

I am loving this - thank you for taking the time to share it with us!

I have never frozen granola bars, but I can tell you that the recipe from the Chateau Lake Louise is awfully good. I remember them with dried cherries instead of the raisins listed so I make them that way. They are at their very best somewhere around 8 miles into a 12 mile hike in the Canadian Rockies but they taste fine at sea level as well

I've enjoying using some of the shrubs I've made recently, topped off with sparkling water. I find they can share the combination of fruit plus palate-cleansing acidity that I appreciate in many wines.

Chilled Sun Gold Tomato Soup with Lots of Summer Stuff for lunch on the patio. This is kind of a twofer recipe because I got to use it as a sauce with the fish I made last night. The tomatoes were not true Sun Golds but a basket of mixed red and yellow cherry tomatoes I bought at the farmers market from a local hydroponic grower. I used frozen roasted corn and am missing cantaloupe in what the recipe calls the "Summer Garnish." I like the way the garnish is marinated with lemon and olive oil to give it a bright fresh tang that contrasts with the soup - while it's a chilled soup, the tomatoes actually get a long cook with onions and garlic before being puréed so it has "warm" flavors. OK. I know it's not summer yet, but doesn't this look like it?

Rice-Crusted Catfish with Cilantro-Lime Sweet Corn and Sun Gold Sauce. The header notes describe this combination as "summer on a plate" and since we had 80°+ temps, I figured I'd give it a try. This is a 3 part recipe. The Sun Gold sauce can stand on its own as a cold soup made with yellow cherry tomatoes, cooked down with onions and garlic then puréed with buttermilk, cream and sherry vinegar. I've been avoiding tomato recipes until they are in season but these little guys are usually pretty safe. The Cilantro-Lime Sweet Corn uses a compound butter with cilantro, lime juice and zest. I used frozen, roasted corn instead of fresh. The fish gets an extended bath in buttermilk, garlic and lemon zest before breading in a seasoned mix of ground long grain rice and cornmeal. Makes for a very crunchy crust. It went against my nature to fry up a crispy piece of fish and serve it with a cool or room temp sauce but the rice/cornmeal crust stays pretty crisp and it makes for a good dish. I would never have thought to put this together but I very much enjoyed it as I have with all the multi-part recipes I've tried from the book.

Tonight I tried the recipe for Turnip Run-Ups in Parmesan Pot Liquor with Ricotta Cornmeal Dumplings and Tomato Jam Run-ups are apparently a sort of fresh springtime green that sprouts up from turnip plants left in the ground over the winter. I believe these come from a type of turnip common to the Eastern NC area which just produces greens, no big ol' root bulb. Since run-ups aren't a thing here in So Cal, I made do with regular turnip greens, a recommended substitution. The broth is made by caramelizing onions and simmering them with Parmesan rinds and a few seasonings. I followed the recipe and used a 2 oz scoop for the ricotta cornmeal dumplings. They are fine, they puffed up a bit during cooking and are nice and light but next time, I will use a smaller scoop. The recipe includes what Vivian describes as a "bare bones" tomato jam and she says to feel free to add herbs, onions or spices to make a more complex condiment so I used a spoonful of homemade tomato chutney instead.

I've had the same breakfast for 3 days in a row - leftover grits in some fashion. Today, the last of the grits & collard greens, topped with some sausage ragout. All from Deep Run Roots.

I have been seeing those Mudd Pies in my TJs. So far, I've managed to quickly avert my eyes and keep my hands from reaching into the freezer case !

Who, us???? Heh heh heh Edited to add: Looking forward to some posts from you, @kayb, in this thread!

I have completed part II of my QC assessment on the Mocha Joe Joe's. Without the black coffee, the icing in the middle is awfully sweet. No more than your average Oreo, but still quite sweet. But I did eat both of the cookies on my plate and I rank them right up there with the Candy Cane Joe Joe's at the top of the Oreo-types I've tried. Now that I've consumed 3 cookies (OK, 2.75, I didn't need that last bite, after the milk was gone!) I'm ready to let the rest go.

Egg & Salmon Donburi from Diana Henry's book, Simple

More grits! Over on the PBS site, I found a recipe that uses the Sausage Ragout (served with spoon bread in the book) to pimp some grits so that's what I did. Foolproof grits topped with Sausage and Pepper Ragout: Also in the book is a recipe for something Vivian calls, "Sweet Potato Mostarda." The sweet potatoes are sliced thinly and cooked very briefly (so the slices are becoming pliable but retain some crispness) in a fairly sweet brine that includes mustard and mustard seeds. Mine has been in the refrigerator for a little more than the specified week so I pulled some out and put them on a little arugula salad with roasted pecans. I spooned out some of the brine and used it to make a vinaigrette. Not bad but if I do the salad again, I'd add some goat cheese, avocado or thin shavings of Parmesan. The mostarda would be nice on a cheese or meat platter.

I'll second @Smithy's suggestions. If they're Fuyu persimmons, they'll be sweet even while they are still a bit crisp. I love them in salads or just cut up. I also like the idea of a pickle. Here's a beautiful persimmon salad with pomegranate made by @FrogPrincesse. A more ordinary salad I made a while back with persimmon, broccoli, curly red lettuce, pickled cranberries, toasted almonds and blue cheese. And a more recent one from @ninagluck with endive, persimmon, lardo, hazelnuts and cream cheese Here's an older Persimmon thread with some ideas.

Two strawberry shrubs from some beautiful ripe Harry's Berries strawberries from the local farmers market. Using the ratio of 2 parts fruit + 1 part sugar + 1 part vinegar from Michael Dietsch's book, Shrubs. I couldn't decide which vinegars to use so after macerating the berries with the sugar and straining the syrup, I divided it and made one with with white balsamic vinegar to preserve the pretty color and the other with red wine vinegar & balsamic vinegar. The strawberry-red wine vinegar was very nice by itself but I wanted to try some balsamic in there so I used 3/4 red wine vinegar and 1/4 balsamic vinegar. Strawberries after macerating with the sugar overnight in the fridge Finished products with the vinegars I used.

For today's breakfast, had some leftover rice so I made the Crispy Ginger Rice with Leeks, Shiitakes and a Fried Egg from Deep Run Roots once again. This time I threw in a small amount of leftover Gingered Collards that had been sitting in the fridge. This is a great leftover-using recipe!

This pertains to my fridge, not the freezer compartment but since it's the same appliance, I thought I'd post here in the hopes that publicly posting this list of fresh produce will make me accountable to use up as much as possible without having things go bad. I'm going to print this out and track my inventory. What sort of one person household needs to have this much produce on hand??? Fresh Produce Inventory as of 3/24 Refrig: Scallions, 1 bag Red onion, 1/2 Yellow onion, 1/2 Shallots, 2 Leeks, 1 Mushrooms, Shiitaki, 3 small Carrots, multicolor, 2 lbs Carrots, baby, 1/2 lb Rutabaga, 1.5 lb Turnips, white, 2 small Beets, red, 4 small Jerusalem artichokes - 3.5 lbs Parsley, flat leaf, 1 bunch Cilantro, 1 bunch Mint, 1 small packet Dill, 3 sprigs Arugula, 7 oz bag Kale, ~ 10 oz Brussels sprouts, 7 oz Avocado, 1 Hot house cucumber, 1 Red bell pepper, 2 Green bell pepper, 1 Jalapeño peppers, 1 lb Serrano peppers, 3 Habanero peppers, 5 Oranges, cara, cara, 2 Grapefruit, pink, 2 Tangerines, various, 4 lbs Strawberries, 1/2 small basket Cranberries, 12 oz Apples, 3 med Room temp Tomatoes, 4 small Tomatoes, cherry, mixed colors, 16 oz Jicama, 1 med Red onions, 3 large Yellow onions, 3 large Garlic, 2 heads Butternut squash, 1 small Sweet potatoes, white, 3 lbs Wish me luck!

Interesting you should mention this. I was just considering this recipe that uses Armagnac as a base to infuse with coffee beans.

Another one from TJ's coffee fest - Vietnamese coffee-flavored caramels. Very nice. These are fairly soft, not tooth-filling pullers. Edited to add: I'm not sure how I resisted the coffee-glazed cashews, but I managed. Also coffee-glazed almonds. Oh my!

@Ann_T, beautiful food, beautifully displayed! What's in the pretty little square pitcher/creamer?

Leftover grits & collard greens warmed up and baked with an egg on top