blue_dolphin

Also in Southern California, Tomatomania has begun its annual round of tomato seedling sales events. I should get me some.

It's funny, I searched for a cured egg yolk topic on eG before I posted but didn't find one but now, when I search for anchovy cured yolks, Google took me direct to @ninagluck's post in this thread! Live and learn!

That sounds interesting but might take a lot of anchovies! How did you set it up?

You know, I've never made this. My mom used to make it for us kids from time to time. Always when my dad was out as he had developed a WWII US army aversion to the dish. I liked it. Crisp toast, salty meat, creamy gravy. What's not to like? Except sometimes there were canned peas in the gravy No can do canned peas. No can do.

Yeah, I'm always a sucker for a trio of different sliders

Along the lines of @Anna N's suggestion, you could use the brownies as a base or layer in an ice cream cake. The cranberries are a little hard to flavor match with an ice cream or sorbet but you could always go with chocolate on chocolate

Could you use purchased wafer sheets like these?

Thank you! The almost fluorescent condiment is beet tzatziki. It tasted fine - roasted, chopped beets mixed with yogurt, parsley, mint, dill, garlic, lemon zest and juice but the color is rather over the top, isn't it? I love the idea of lamb merguez meatballs as a taco filling. As much of a cultural bend as me getting that tzatziki recipe from a cookbook (Deep Run Roots) by a chef known for showcasing the cuisine of Eastern North Carolina

Their IP poll is missing 2 buttons: I already have one I already have more than one (for @Shelby)

@Smithy, I know what you mean about those enormous chicken breasts that often come in the "value" packages. Where do those mutant birds come from? I think I'd run the other way if I ran into a live chicken that big! This guy has a video with a nice trick for creating a pocket in the breast to contain the filling. I haven't tried that. I usually cut it the way he shows but cut it all the way open instead of leaving the pocket. Then put it between plastic wrap and go to town pounding on it. I will try the pocket method next time.

I love seeing all these different meatballs! I'll play by adding a version I posted the other day over in another thread. Apologies for the repetition if you've already seen them. I was following a recipe that included grilled lamb kebabs but I couldn't find any small packages of suitable lamb, and I don't have a grill anyway so I bought a pound of ground lamb and made meatballs instead. I adapted this recipe, which appears in the Smitten Kitchen Cookbook, to include the marinade seasonings (coriander, fresh oregano, rosemary, lemon zest) from the kebab recipe. I baked little meatballs to skewer, making them somewhat uneven to get some crispy kebab-like edges: And froze the rest as slightly bigger slider-sized balls: They cook up nicely, direct from the freezer, in only a couple of minutes longer than the originals. From seeing all the posts in this thread, I should really make more meatballs!

I don't mind having some sous vide chicken breast on hand for making salads, sandwiches or something like those tasty looking salad rolls but I think the best SV thing to do with a boneless, skinless chicken breast is to pound it out and roll it up with something tasty - prosciutto, cheese, pesto, spinach and mushrooms....- plastic wrap or string to secure the rolls, bag them up and SV away!

No discount there, that's for sure. Maybe the price will drop when it gets closer to release.

I'm on a Deep Run Roots mission this month . The previous three mornings, I've had leftovers of the Lentil Apple Soup with Bacon for breakfast. It did not change in appearance from when I posted it here. Today, I had a treat with the Blueberry-Rosemary Breakfast Pudding, as seen in this post. Mmmmmm.

Deborah Madison has a new book coming out later this month, In My Kitchen. It was recently reviewed in the LA Times here. I really like her books and have several. Savory Way and The Greens Cookbook are my favorites. After that, and the big tomes like Vegetarian Cooking for Everyone, they started to get a bit repetitious. The subtitle of this new one, "A Collection of New and Favorite Vegetarian Recipes," suggests that it may have a mix of old and new. I wasn't going to shell out until I could get a look at it, but I see the price on Amazon is $16.79 (Kindle $16.99) which is affordable so I may cave. Or not.....

The beet salad is really something different with that whipped blue cheese dressing. The texture of it surprised me at every bite! It's rich, with a full ounce of blue cheese per serving yet so light due to the whipped cream. It's not something I'll be making every day but it's not that much trouble either. Everything can be done ahead except for whipping the cream, folding it into the dressing and plating. I'll be interested to hear what you guys think when you try it. Today's adventure is the Blueberry-Rosemary Breakfast Pudding. A lot of people in the Food52 cookbook club were posting pictures of this last weekend. Bread puddings are not usually my thing - too much mush, not enough crunch but this looked like it had a good amount of crunch in the top layer so I gave it a try. I barbered the recipe down and made 1/4 the amount, baked in a Pyrex loaf pan. I'd say this makes 2 very generous servings and it gave a good ratio of crispy top to softer bottom layers. I used Rancho Gordo's nice granulated piloncillo for the topping sugar that gets mixed with nutmeg to make that browned crunchy top. This stuff is sweet enough that it could be dessert, maybe with a scoop of ice cream or dollop of whipped cream, but the rosemary and lemon zest (and the use of sourdough bread) save it from being cloying. That's a little less than half on my plate with fresh grapefruit and blueberries Yum!

Another salad. This one is called My Favorite Beet Salad. I wasn't sure about this as I've got my own favorite beet salad but I have to admit this one is pretty dang special. Here, the beets are marinated with orange zest and juice, rosemary, balsamic vinegar and a dab of honey. They sit on an airy pillow of dressing (blue cheese and buttermilk, blended together and then folded into whipped cream) with orange segments and butter roasted pecans. My beet salad has all those same ingredients tossed together with some baby greens or spinach and I like it very much but this is so, so luxurious!

Yes, I'm going to try, anyway. I haven't been formally posting my projects to her site as I've tended to be a little late but I'll work on that. I made Blood Orange-Campari Marmalade for Jan and salted-preserved limes and the egg yolks for Feb. Since this month is jellies and shrubs, I made Rosemary Wine Jelly today (I used rosé wine, so maybe I should call it Rosémary Wine Jelly ) and it gave me an excuse to order Michael Dietsch's book on Shrubs. The Pear-Ginger Shrub sounds really nice, if I can manage to make it before summer!

Various recipes I've see say they can be stored for 1-3 months. I think they are fine as long as they are relatively cool and dry. I haven't run across any reports of freezing them. You'd have to be careful of condensation when thawing so they don't get gummy. Unless gummy is the goal......

Yes, eggy and a little salty. But so does the carbonara itself so I suspect this was not the best test. I think it will be nice on something like asparagus or other things that aren't already eggy. The effort was almost nil. Just used a little salt, sugar and a few egg yolks and I got to do something new so, yes, worth the effort from that perspective. And I'll get to make my plate look cool and chefy from time to time !

Made a bowl of spaghetti carbonara in order to try the preserved egg yolks I reported on over here in the preserving thread.

The Food In Jars Challenge for Feb was salting. I started these salt cured egg yolks last month but just got around to trying one today. I used this recipe from "Bon Appétit". I'm considering trying to smoke a couple per this recipe but haven't decide if I want to bother. In the salt/sugar cure. The pan got wrapped in plastic wrap and went into the fridge. Recipe said 4 days. Reality was a week. Out of the salt. The two eggs on the right are from the grocery, the others are my usual farmers market specimens. Rinsed to remove the excess salt Dried in the oven set to 140F (60C) on the convection dehydrator setting. Served - microplaned over a bowl of spaghetti carbonara Not suggesting that particular dish needs more eggs !

Ouch, @scubadoo97! So sorry. I've been pretty good about not touching the mandoline without my cut-resistant glove since a certain incident with my right thumb. You have given me a fresh reminder. Dinner was all leftovers. Cucumber, tomato, onion salad with feta, fluorescent beet tzatziki (I turned down the lights to eat ) and a little lamb slider with tahini-lemon dressed greens on a piece of TJ's naan. I froze 6 of those mini lamb burgers last night and wanted to see how long it would take to cook them from frozen. 16 min @425F, steam-bake in the CSO does the trick. Now I know.

A salad from Deep Run Roots. Blueberries and Cucumbers with Pistachios and Yogurt

Guidelines for cutting sandwiches in half? I think not. In general, when cutting through materials with varying density/texture/hardness, a cleaner, more even slice will result if the knife (or the material) is angled slightly so the entire cutting surface doesn't contact the change point at the same time. Use of a serrated blade and sawing motion pretty much takes care of that. Besides, there is generally no need to make reproducibly thin, consecutive slices of a sandwich so I think you should feel free to wield your knife in whatever safe manner that produces the results you fancy.