blue_dolphin

My local market haul is relatively pedestrian compared with the variety found at places like the big Santa Monica markets or ProfessionalHobbit's Ferry building market. When I used to travel to SF for work, I'd try to schedule my meetings on Friday, hit the Ferry building market first thing on Saturday AM, shop until my carry-on was full, then BART to the airport and home. Always nice to get a little pleasure out of a business trip! Back to today - clockwise from center front, eggs, tomatoes, summer squash, a bottle of "Down to Earth" rosé wine, sweet corn, lemons, partially out of frame avocados on the far right. Dapple Dandy and Honey Punch pluots in the center. Also peaches that were apparently to shy to pose.

Maybe. I know Trader Joe's has a pub cheese spread with cheddar & jalapeños but it's sort of whipped up, not sure how it would do in the oven. I've got a little Velveeta leftover from Super Bowl season (yes, I do!) and I can use the Rotel in a black bean salad, so I might do that. It would make that top layer a distinct color from the bottom, which might look nice....or not! We'll see.

Thank you, @Shelby! That makes sense. I'm planning to make it on Saturday and will report back.

I've also been wanting an IP-friendly springform pan and succumbed to the Prime Day special, kindly brought to my attention by @Shelby. I noted the recipe on the backside of the pan label and thought it might make an easy make-ahead dish to bring to happy hour-type gatherings. However, in reading the recipe, I'm thinking it might be more suited to the Cuisi steam oven than the IP because of the 2-step baking process but I wanted to seek advice from my experts here. What do you experts think? Would you make this entirely in the IP? Go with the Cuisi? Do the first bake in the IP and then into the Cuisi for 15 min after adding the sour cream topping? Apologies for the crappy photo. The font is extremely tiny and the glue blob refused my attempts to remove it. Also, I have no idea what the called-for spicy cheddar cheese dip is but I figured I'd use a Velveeta/Rotel mixture.

For a first course, you could use the peaches, cherries, leaf lettuce and almonds or hazelnuts to make a variation of this CHEF CORINA WEIBEL’S BURRATA WITH ROASTED STONE FRUITS AND BLACK CHERRY AGRODOLCE. Sub some of your ricotta for the burrata. I'd rub the country-style ribs with smoked salt and cook them in the Instant Pot with a quick broil in the Cuisi or on your grill. You could cook down a few of those berries or other fruit with honey or sugar and some fresh jalapeño or dried chili flakes to make a sweet-hot glaze to brush on before broiling. Or grab some preserves from your pantry. I'd make a slaw with the cabbage, kohlrabi and sugar snap peas (I'm assuming the sugar peas are of the edible pod variety) and some grated onion. Cook some of the new potatoes in the IP and roast some green beans and sliced onions in the Cuisi and make a potato salad in a dressing that includes whole grain mustard if you have it. If you don't do that first course, you could make some honey broiled peaches in the Cuisi steam oven like these nectarines I made for breakfast the other day and serve for dessert. Top with a little ricotta and a drizzle of honey or serve them with some vanilla ice cream and a drizzle of good balsamic vinegar.

I used purchased canned smoked albacore (from here) but @shain posted about a method for smoking cans of oil packed tuna back in March in an earlier version of the Lunch topic.

Smoked tuna salad on toasted multigrain bread:

Back home. No lake view. Po yegg to cheer me up: Notice the buttered toast under the egg. Gilding the lily!

I have not tried the plate tongs but will be interested in hearing from anyone who has. I bought the silicone mini mitts and have found them helpful for pot in pot cooking or to remove the inner pot when it's hot and full. Also useful for retrieving items from the Cuisi steam oven. At 12 bucks, they are probably overpriced and one of the less expensive options would probably work just as well.

Showers and thunderstorms on and off all day yesterday so I wasn't sure what my AM coffee spot would bring... The last English muffin, peanut butter and banana, blueberries and iced coffee on a cloudy porch: Thus fortified, I'm heading to the airport and home so I will stop spamming the breakfast topic with my off-topic sunrises . Though they do add a lot to my morning coffee!

I know this is the gardening thread and not the cooking thread but I see many zucchinis amongst the daily pickage so I thought I'd pop in to offer an enthusiastic two thumbs up and add a link to the recipe which also appears in Sara Moulton's book Home Cooking 101. The recipe says to grate the zucchini with a food processor or box grater. I had neither available so I julienned them with a knife but I think it would also adapt perfectly to spiralized zukes or other tender-skinned summer squashes. As I mentioned over in the breakfast thread, the salting/draining step concentrates flavor and removes enough water that the squash retains a nice crunch but doesn't get watery at all after cooking. Since I am in fridge clean-out mode, I was tempted to throw in kalamata olives, feta, roasted tomatoes, whatever but I suspect the simple seasonings of lemon, thyme and sautéed onion are probably all this dish needs. Good stuff!

First course - a mostly monochrome Monday morning view with my coffee: Followed by breakfast on the porch: Scrambled eggs, cherry tomatoes, the Sara Moulton zucchini with onion, lemon and thyme that @Anna N mentioned over on the garden thread, flatbread bushed with olive oil, garlic and thyme. That zucchini is really great. The salting/draining step removes enough water that the zucchini retain a nice texture after cooking and the lemon and thyme add flavor but don't overpower the squash. That's a keeper!

My practice is to remove the silicone gasket and give both the lid and gasket a scrub with a soapy brush or blue scrubby sponge, a rinse in hot water and air dry after each use. If the lid is very greasy or spattered (like when I followed the Serious Eats recommendation for baking soda in garbanzo beans for hummus and every part was coated with liquified beans ) then I do what I read over on hip pressure cooking and put it in the dishwasher. I bought an extra gasket to avoid transfer of garlicky flavors. So far, I've been able to temper the most of the garlic smells with a soak in baking soda and water, rinse and a few hours out in the sun but the spare is still nice to have on hand.

Thanks! The combination of textures and flavors in that birthday dessert is delightful - with or without nut spikes!

OK. I give up. Google is not helping. What's a nut spike?

Excellent use of 2 of my current top 3 favorite small kitchen appliances: Cuisi steam oven, Instant Pot and Anova - eG-inspired purchases all 3 !

First cup of coffee with... Folowed by....toasties! La Brea bakery semolina cheese bread, whole grain mustard, sautéed mushrooms and onion, cherry tomatoes and McCadam "Wicked Sharp" Adirondack Cheddar. @Tere, my gracious! Whatever did you do to deserve the punishment of a year in Port Henry and Willsboro High School ??? Honestly, the area is blessed with natural beauty but I suspect a teenaged visitor would find it rather lacking in excitement (and interesting food, as you pointed out.)

I'm on the NY side of the lake, south of Plattsburgh. In my photo, you see the sun rising across the lake, over Grand Isle VT so North Hero would be not far out of the frame to the left. It's a beautiful area, I hope Johnnybird enjoys his weekend. I will confess that my first meal on arriving was a Michigan (local lingo for a hot dog with chili sauce) from Clare & Carl's and an ice cold Labatt's Blue. Of course that wasn't for breakfast so I should post it in another thread !

First course was this beautiful sunrise: The minute I took this photo, it started to rain. I appreciate that it waited until the sun was up. Second course was some plain yogurt with blueberries, raspberries, chia seeds and a bit of maple syrup to sweeten. It got uglier as I stirred in each addition so no photo of that course ! Third course isn't all that photogenic either. Leftover flatbread from last night's dinner out plus tomato, cuke and onion salad: The flatbread was billed as "Pan seared Cajun hangar steak, creamy garlic sauce, caramelized onions, blue cheese and fresh mozzarella." I confess to eating most of the steak chunks in between the kitchen and the porch and it was very tasty.

I tried this with the husk-on. The husk did slip off easily as with the microwave method but the corn was still quite raw. It had been in the fridge and after 12 minutes of steam at 140 deg, it was still less than room temp. I chalked it up to the cold start and leaving the husk on but I had to pop in in the MW for a couple of minutes. Maybe super steam would work better for me? Or the handy old MW !

Leftover flatbread topped with zucchini, mushrooms, onion, kalamata olives and feta. Tomato, cucumber onion salad. A little white wine and (mostly) seltzer water. The porch table and chairs may be plastic but I picked a pretty crystal glass for my wine .

Good morning, Friday! Scrambled eggs, leftover flatbread topped with zucchini, mushrooms, onions, kalamata olives and feta, fresh berries and coffee:

Indeed! Whenever I order from Fishing Vessel St. Jude, I always get at least a few cans of their canned tuna belly. It is lovely stuff. I always struggle to get enough into the recipe due to nibbling it right from the can!

Skype? ......or was it an audible smirk?

I have indeed done this. The whole milk alone makes a very nice ricotta but several times I've had some cream or half & half leftover and have added it to the pot. Unfortunately, I didn't measure or record anything in my laboratory notebook . I suspect it would have been less than one cup added to 1 or 2 quarts of whole milk. If there was a full cup of cream, I would likely have done something else with it. Sorry, not much help there.