blue_dolphin

A NYT piece on this: ‘The Great British Bake Off’ Changes the Way the British Bake The recent changes (sale of the show to Channel 4 with 3 of 4 judges quitting to remain loyal to BBC) are mentioned, but the piece is mostly about the effect of the program on British home cooks:

The tomato pie is killer!

TJ's shrimp nuggets, raw veg. Dipping sauce is the smoked corn mayo from Deep Run Roots.

Collards do keep pretty well. I suspect they will wait for you.

I was telling my cousin about all the recipes I've made and she asked for the book for Christmas. I'd like to give the Kindle version to my brother so I'll have to figure out how to do that. I have a group of friends that I usually exchange gifts with and I'd love to give them the book along with something I've made from it, like a jar of the jalapeño-peach glaze or a cheese ball but the book is a little pricy for me to do that. Maybe I'll give them the food item along with a strong suggestion that they treat themselves to the book !

I enthusiastically second @Shelby's recommendation. I've gotten equal enjoyment reading the book and cooking from it. Last week, I was going in circles at the farmer' s market: cucumbers! blueberries! figs! collards! corn! tomatoes! - everything reminded me of a recipe I wanted to try from the book. I'd recommend you get the Kindle version (only $16.99 - such a deal ) so you can access the recipes when you are on the road and come across ingredients you'd like to try. The book itself is just too honking big to haul around! I tried the cheese ball because I liked her suggestion to double the recipe and freeze one ahead of holiday parties but also because I thought the flavor combination went above and beyond most that I've tried. Indeed, the goat cheese adds complexity and the butter gives it that wonderful mouthfeel. If you want to try it instead of getting the book, the recipe is here. The Guatemalan salt thing came from Taste & Techniqueby Naomi Pomeroy. Vivian says she uses Diamond Crystal Kosher salt for most everything and occasionally uses sea salt for finishing.

This article says: but no dates mentioned. They also have a Facebook page

I made one recipe of the cheese ball and divided it into 4 little 2.5 oz balls. Two were rolled in the butter roasted pecans and parsley as per the recipe and two had the pecans incorporated with the cheeses and were rolled in crumbled bacon and parsley. Here's a one of the bacon balls with some triscuits for scale: The small size is nice. I could put it out with some crackers and crudités before dinner for a couple of people without having it become dinner....not that there's anything wrong with that.... I liked the combination of cheeses, a little hot sauce, dates for sweetness and nuts for crunch. Like a little cheese plate in a ball !

braadvocht = juices (google translate) or gravy (microsoft translate)

I look forward to your impressions. I'm still rationing my reading to make it last longer. I rarely read through the full text of all the recipes, even those that don't appeal to me, but I'm doing it here! David Lebovitz features the Party Magnet (aka cheese ball) recipe on his blog today. Coincidentally, I planned to make that one today and have the cheeses sitting out on the counter to warm up.

I am not a potato lover but I must say that this point alone could make me give it a try: Leftover stampot for breakfast? Oh yes, please !

Libraries here in the US use Zinio and other similar services with varying selections of magazines. My library does not carry Lucky Peach in print or on Zinio but they have a good number of other food pubs. I like that I can read on-line when I have wifi access or download a bunch of current issues in advance for a flight or other occasions when I won't have internet access. Saves me $$$ at the airport shops!

Thank you - I was thinking of making it my avatar! Eggs purchased at yesterday's farmers market from these folks who pasture their chickens in an orange grove. The chickens control weeds and fertilize the trees. Must be plenty of bugs and stuff for them to produce those pretty golden yolks. With those beautiful fresh eggs, poaching is the only way to go!

Maybe more refurb to come. From this article, 'Smooth sailing for Chi-Cheemaun with steady increase in passengers': Edited to add: And more: Lake Huron ferry undergoes three years of renovations

Host's note: this enticing topic is split into segments to reduce the load on our (web) servers; click here for the previous installment. Po yegg

Great story! Thanks for sharing the saga with us. One note on the last installment: There is no 31st of April

I did finish up a small batch of the watermelon rind pickles and I really like the flavor. My thin-rind watermelon likely gave a maximum yield of fruit but was not the best choice for the pickles but I was curious to try the recipe so I went ahead. I posted a picture of them in the jar over on the preserving thread and on my plate in the breakfast thread. As I mentioned on the preserving thread, I was interested in trying the flavor combination used in the brine: white wine vinegar, sugar, cloves, coriander, star anise, cinnamon stick, ginger, lemon juice and sliced lemon and orange peel and I really like the result. Sadly, I don't think the thin little pickles lend themselves to the bacon wrapped pickle recipe but having enjoyed them along with a slice of prosciutto, I can imagine the combination will be excellent and I hope to try it next summer when watermelons are again in season.

Largely in the interest of trying out some things from the new Deep Run Roots cookbook, I made a couple of small batches - 5 half-pint jars of jalapeño peach glaze and 2 half-pints of watermelon rind pickles. Not the most beautiful of preserves, but I like both of them. The glaze was a good choice for some late season peaches that were less than stellar in texture. I was intrigued by the flavor profile of the watermelon rind pickles (white wine vinegar, sugar, cloves, coriander, star anise, cinnamon stick, ginger, lemon juice and sliced lemon, orange peel) and it did not disappoint. My October watermelon had very thin rind so I ended up with very thin pickles but I will certainly do this again next summer when the melons are in season.

A lightly toasted rosemary parmesan roll with a slice of prosciutto and some of the watermelon rind pickles from the Deep Run Roots cookbook: A little fresh watermelon on the side. In the watermelon episode on A Chef's Life, Vivian visits with a local cook whose grandmother cut the rind for her preserves the size of a biscuit and served them with a slice of country ham. No biscuits nor country ham in the kitchen here, but I thought I'd give it my best effort.

I greatly admire such optimistic spirit - I have difficulty purchasing bananas for next week if they are too green, let alone making a cocktail for next summer! And another thank you for taking us along. I've enjoyed the trip, as I always do.

Thank you for the suggestion! It was very good. I liked the sandwich better than the super drippy tomato version from yesterday and the salad was very good as well. The smoky flavor from the corn really seemed to diffuse through the mayo after sitting overnight. Later today, I went ahead and thinned out some of the smoked corn mayo with some buttermilk and added some more roasted corn to it. I packaged that up in a "salad kit" with a bag of greens, sous vide chicken breasts, cut up red bell pepper, red & yellow tomatoes and pickled onions all in individual containers for my cousin, who just had a baby. That way, they can toss together what they like, when they want it. Early reviews are good on that.

Over on the Deep Run Roots Cookbook thread, I made the Elbow Lick Tomato Sandwich with Smoked Corn Mayo yesterday. @gfweb suggested using the smoked corn mayo in a chicken salad. I am planning to thin the mayo with buttermilk and using it to dress a spinach salad with chicken but I figured I'd try using it to make a small batch of chicken salad to test. Such is the excitement level in my life that I amused myself by fixing two pretty little tasting plates for breakfast. Chicken salad with roasted corn mayo on a plate: Same red Cherokee and yellow pineapple tomatoes and pickled red onion as used in yesterday's sandwich. The chicken salad has celery and red bell pepper for some texture. Chicken salad with roasted corn mayo sandwich on multigrain toast:

I agree. I plan to thin it out with some buttermilk and use it to dress a salad with sous vide chicken breast, baby spinach and some of the tomatoes and pickled red onion leftover from the sandwich. Edited to add: If I had more fresh corn on hand, I'd put some of that in the salad, too.

Yes, do this! For me, the contrast of flavors and textures from the roasted and fresh tomatoes stands out the most when it's hot. When cooled to room temp, they were more melded together, and the sum seemed greater than the separate parts. The bottom crust was still crispy for several hours, though it got pretty mushy after an overnight in the fridge. Today, I made the Elbow Lick Tomato Sandwich and it's also a keeper. The smoked corn mayo is a delicious accompaniment to the tomatoes. On A Chef's Life, she made the sandwich on one of the big round, doughnut-shaped loaves of Sweet Potato and Onion Bread and cut it into individual wedges for serving. I have not tried making the bread yet so I used a loaf of multigrain bread I picked up today at Sprouts. The recipe uses a smoked corn mayonnaise and I have neither a grill nor smoker but I ordered some applewood chips and set up a stovetop smoker in my pressure cooker. Also, I only had 2 ears of corn so I threw some Trader Joe's frozen roasted corn kernels into the bottom of my steamer (smoker???) basket. Here's the before: I took the pressure cooker outside to open it, expecting billows of smoke. It wasn't that bad but you can see a little smoky color on the corn: Sandwich assembly: The recipe says to 'slather' the bread with the mayo and with the corn kernels in the mayo, you are guaranteed a fairly thick layer. I used slices of Cherokee and yellow pineapple tomatoes, plus the pickled onions included in the recipe. The sandwich: The Elbow Lick name is very appropriate. Eat this one outside or with plenty of napkins at the ready - 3 layers of juicy tomatoes does not make a dainty tea sandwich! Before making this, I thought I might want to sneak in some crispy bacon, but no, it's perfect just like it is.

Ahhh, this visit has been short, but certainly sweet thus far. I always enjoy going along on these trips. Before we leave, I have to say that every time I see this thread, I read it as "Meowing in Manitoulin" - guess I have kittens on the brain !