blue_dolphin

I have Kitchen Aid electric double wall ovens. The first time I used them, I was shocked at how long it took to come to temp without convection. With convection, it's about 10-12 min so I always use convection for the warm-up and switch over if I don't want the fans for cooking.

@ LAX No more McD's at LAX so no egg McMuffin for me

Today's first meal, in alignment with Anna N's theme of leftovers topped with a poached egg - a chicken tamale that had been stashed in the freezer since the holidays with some smashed beans, guacamole, salsa and the requisite poached egg:

See? I knew cassoulet was missing something - I just didn't realize it's kimchi! What a perfect contrast to that richness. I love it!

Yes, I was out for several hours and coming back in, the atmosphere in here is very onion-y!

Serious Eats has recipes for Pressure Cooker Caramelized Onions and onion soup, touting "Slow-cooked caramelized-onion flavor in half an hour." I tried the caramelized onions today. Not a fan. Maybe it was my onions, I know they are all different. I used 3 lbs total: 4 yellow, 2 sweet and 1 red. The flavor was good but hands on time was more than expected and total time was closer to 90 min, all in. The recipe calls for slicing 3 lbs onions 1/8" thick, softening them in butter with 1/2 t baking soda, cooking at high pressure for 20 minutes, releasing pressure then reducing the remaining liquid for ~ 5 min. After releasing pressure, there was a LOT of liquid in the pot. I switched to the Saute function (adjusted to "More") and it took 40 minutes of fairly regular stirring before the liquid was reduced. With all that stirring, the already thin slices were pretty much a paste, not much texture left. The yield was 2 cups as stated in the recipe. I'll stash this in the freezer for now and try the onion soup recipe sometime later. The flavor is fine but it was way more hands-on for more time than I would prefer. I usually make caramelized onions using larger chunks in the oven and can get away with very intermittent stirring. After topping with some grated parm and running under the broiler, this was actually quite tasty so I have no complaints in that department and while it took more like 90 min all in, that's still quicker than it would have been in the oven. Just more stirring than I expected.

The last 2 wedges of a little panettone I received over the holidays, revived with some Cuisi-steam, toasted and buttered: I might need a second breakfast later as this one is sort of umami-deficient, especially in comparison with Anna N's yummy miso buttered muffin above. @Ann_T, thank you for the nice comment about my little breakfasts. I've been having fun lately using little bits of leftovers. Your breakfasts are always to die for - both the food and the photographs!

That chili recipe sounds very adaptable, @liamsaunt - I'm putting it on my list! Had some turnips rolling around the bottom of the veg drawer for way too long and some milk left by house guests so today I made a variation on the Turnip Soup with Turnip Greens recipe from Deborah Madison's Greens cookbook, one of my favorite soups. The greens belonging to these particular turnips are long gone so I garnished it with some sautéed kale and cauliflower leaves and a few drops of toasted pumpkin seed oil. Late lunch. Could be dinner.

Scrambled eggs with ragù bolognese, steamed broccoli and purple carrot. Maybe not the most attractive breakfast, but very tasty. I had one big spoonful of that yummy Serious Eats pressure cooker ragù bolognese. Not enough to really sauce anything so I warmed it up in my pan, pushed it aside to scramble a couple of eggs and then spooned it over the top of the eggs.

Pasta with cauliflower and sun-dried tomato sauce from Deborah Madison's Savory Way: Bad photo of one of my favorite dishes. I love the economy of dropping the cauliflower florets into the boiling water, scooping them out and using the same pot and water to cook the pasta while the cauliflower continues to cook with onion, garlic and a sun-dried tomato puree. Before the pasta is completely cooked, it too goes into the pan with the other ingredients to finish cooking. So the textures remain distinct but the flavors link all the ingredients together. The sun-dried tomatoes I used had been in the pantry long enough to become quite dark so even without the brilliant noonday sun I used for my photo, the dish is usually more of a rich red than this brown. But it still tasted good and I have 4 more servings in the freezer. Maybe I'll have one of them on a cloudy day and take a better photo

@Shelby, that dish looks so nice and warming! Roasted cauliflower, RG's Good Mother Stalled beans, greens (a mix of kale and cauliflower leaves) sautéed with garlic and red chili pepper all topped with a poached egg. Plus some kalamata olive bread toast and coffee....mmmmmm!

Thank you so much @andiesenji! Quite a number of the citrus curd recipes I found online had comments asking about using a sugar substitute but I didn't find any confirmed recommendations so this is wonderful to have. Thank you for taking the time to search!

I think this link should take you direct to the page: http://issuu.com/saltlakemagazine/docs/jf16_digital_edition/40 Very nice!

I made ricotta in the IP using lime juice. I read that you can use the whey to cook rice so I used some of the whey as a sub for about half of the chicken stock in the IP lemon, artichoke and shrimp risotto I made.

What a coup to find something in your pattern! and ... off topic... I really like those Vinta crackers.....sorry they have been MIA from TJ's recently.

I had excellent intentions but instead had this for dinner: warm apple and onion relish, sharp cheddar, crisp bread and red wine. Looks remarkably similar to my breakfast.....except for the wine, which was very nice.

Thank you, @andiesenji! I will look, too. In the meantime, maybe I will make up a batch with sugar. All that searching through lime curd recipes and the delicious looking photos associated with them has my mouth watering for some!

Thanks for mentioning this. I made some lime-ginger marmalade last year and the whole process I followed of removing the skin and slicing it separately from the fruit was sort of laborious so I should give this method a try while my tree is still loaded.

@andiesenji, if you happen to track down this recipe, I would be very interested. I found a couple of lemon curd recipes with Truvia (that keeps getting autocorrected to "Trivia" ) on-line but they were much smaller volume (1/4 cup juice, etc.) I suppose I could try to scale one of them up, but it would be great to have your recommendation.

Yes, that's often the case. A local sandwich chain, Mendocino Farms, is offering a special in honor of the King's birthday last week: "Housemade peanut butter with applewood smoked bacon, caramelized bananas, honey roasted almonds, and green apples on panini pressed ciabatta." It's on the menu thru the 15th and I'm tempted to give it a try but I suspect I'd prefer my own version.

@Nancy in Pátzcuaro, do you have a recipe for lime pickle that you like?

That combination of Middle Eastern flavors is appealing to me, @Anna N! Sharp cheddar melted on toasted whole wheat bread and topped with some of the warm apple and onion relish leftover from a recent pork chop. I was going to do this as a grilled cheese sandwich but was too lazy to get out the pan!

45qts seems pretty big to me, but I'm a single person household and don't need that much capacity. I am using a 10 qt Igloo that I already had. Like @dscheidt said, you don't NEED a cooler, although it would make very long cooking times easier on the instrument and more energy efficient. You can just clip the Gourmia on to a good sized pot. If you do want a cooler, you might want to check one out locally so you can see whether the thickness of the walls is going to be a good fit for your unit. The wall thickness isn't specified in a lot of online listings. I have a cooler similar in size to the one that you linked to and the walls are about 2 1/2 inches thick with just a short 1 inch section at the very top. I checked and I can fasten my Anova to that top section if I really want to try something massive, but I don't think it's likely.

Pesto chicken on toasted ciabatta with mayo and baby greens: Chicken breast, butterflied, spread with pesto, rolled and cooked sous vide.

That is sure to be good!