blue_dolphin

Hmmm. Similar appearance to yesterday. A warm dish of that chunky applesauce and some more ricotta - this time made in the Instant-Pot and served on toast with walnuts and a drizzle of maple syrup.

I must say that the beautiful fish and seafood meals that you've posted got me to look into local options for this sort of program. I found one called Community Seafood out of Santa Barbara that has a pick-up spot not far from me and I'm going to give it a try sometime next year. The offerings don't sound quite as enticing as yours but it should be interesting to get more in touch with the local seafood.

Ewwww. I wanted to click "like" on your post to show my appreciation for answering my question but with that answer.....I just couldn't!

I'm sort of curious what the "Christmas turkey salad" would be.

"Baby" lasagna report. First, let me say that I'm not sure how often I would do this, but I was curious to see how it would work. And there may be times when I have some bit of leftovers that I want to try in a lasagna sort of combination and this would be a good way to make that work. I made 2 little pans of lasagna. I used some regular Ronzoni lasagna noodles that had been in my pantry for lord knows how long. Pan #1 was made with that tasty IP ragu from Serious Eats that I made last week, thinned down with a little strained tomato, some sautéed spinach, mushroom and onion (the bulk of which is destined for a quiche), ricotta, mozzarella and parm. Pan#2 was very loosely based on the lasagna al pesto recipe from The Enchanted Broccoli Forest cookbook (a version can be seen here). This recipe has a good bit of vegetables but no actual sauce so I figured it would be the acid test for getting the noodles cooked. Here you see them both ready for the oven Instant-Pot. I thought Pan#1 on the left might overflow and make a big mess but it did not. I put the foil covered pans on the trivet with 2 cups of water and followed the same cooking parameters @ElsieD used, also described here. In the cooker: Fresh out of the cooker: I gave the ragu version on the left a quick run through the Cuisi-oven's broiler. Below, you can see the browned top of Pan#1 and a small serving of the veg/pesto version from Pan#2 on the right: The top layer of noodle in that pesto version is a touch more al dente than I think anyone would want but it's edible. I'm pretty sure I've made that recipe without pre-cooking the noodles but I believe the Ronzoni noodles may be a bit thicker. If I made this again, I'd figure out a way to add some sauce or something over that top layer of noodle to help it hydrate better. There were a few spoonfuls of water on top of the foil when I opened the cooker so maybe trying it without the foil might work. And in the interest of reporting all results, I also sampled a very small portion of the raga-based dish: This one was all nicely cooked. Again, I know making miniature lasagnas may not be of interest to most, but it could be a handy way to use up some leftovers or pilot different flavor combos. I had the ricotta on hand because I wanted to try a version with roasted butternut squash, sautéed spinach or kale and and some blue cheese. I still want to try that.....

Coincidentally, I am planning to try making a little IP lasagna for lunch. I usually make a scaled-down lasagna in a ~ 9 x 5 inch glass pan using DeCecco noodles in the regular oven. For the IP, I was going to go smaller and use the Ronzoni noodles in a little disposable "baby" loaf pan (~5.75 x 3.25 inch), shown on the right in the photo below: I do not precook the noodles but I usually have enough veg and sauce that it doesn't seem to be a problem. The glass pan can make a nice little lasagna in the Cuisi-steam oven.....but that's different thread!

Today's breakfast, delivered by TWO of my recent eG-facilated investments: Leftover pumpkin pancakes, frozen and reheated in the Cuisi-steam oven and the star of the show (unfortunately, in the back and out of focus in my photo) is the warm, chunky applesauce with raisins made in the Instant-Pot this morning. A scoop of ricotta on the side and just a little drizzle of maple syrup. 10 min on steam-bake at 300 deg F made the leftovers almost as good as new!

Yeah, the cumin is clearly a website typo. I posted above before I read through the recipe and the description of its development where the author says that she decided to add a little ground cinnamon after testing. Sloppy for a site that charges a premium! Edited to delete screen capture of ingredient list from this recipe on CI website to avoid the appearance of any copyright violation.

Maybe something like orecchiette (little ear) but more pointy like a cat ear ! Edited to add that the Shy Child Pulled Noodles and the Curried Fresh Shrimp with Black Jujube Noodles were what caught my eye!

Sounds good. Did you substitute the stick of cassia for the ground cumin? Or maybe the print edition is different from the one online. Edited to say that now I see the written instructions in the online recipe do indeed mention cinnamon but for some reason, the list of ingredients calls for cumin but not cinnamon.

That Microplane version looks nice - seems like it would work on a normal size carrot, unlike the Paderno I have that requires a horse-sized root!

Ahhhh! The first Réveillon of the season for me! Also the first I've tried with Punt e Mes instead of Carpano Antica. I think the Punt e Mes helps conjure up a spicy Christmas Tree while Carpano Antica has the eggnog and sugarplum fairies covered - both good! I'm missing the cinnamon stick garnish and this is still just the thing to put me in a holiday mood but I'd better track down another bottle of Laird's for more careful testing.

For yogurt cheese, I've usually used a coffee filter like FauxPas showed above but I also have this nut milk bag from Amazon, which I think is the same as the one Shelby used.

I used a recipe I found online: Light And Fluffy Pumpkin Pancakes, attributed to Martha Stewart Living. I used half skim milk and half coconut milk (part of a leftover can in the fridge) and ended up adding a bit more milk as the batter was quite thick.

This morning, I cooked a whole little pumpkin in the IP, buzzed up the whole thing (skin, seeds and all) in the Blendtec and used some of the purée to make some pumpkin pancakes (photo over in the Winter Squash cook-off thread). The purée is thicker and less watery than the usual canned stuff. I've got 2-3 more cups left. Aside from the ribs (I'll try those when my brother visits over the holidays), that completes my initial IP trainee curriculum. Many thanks to all the previous posters for providing such a wealth of helpful information!

I cooked a pumpkin in the Instant-Pot this morning, puréed it (skin, seeds and all, à la hummingbirdkiss and used some in pumpkin pancakes: Served with walnuts and maple syrup.

I know nothing of this dish, but it does sound good and I would like you to be able to make it and report back! In the comments section for this on-line recipe, Alcatra – Portuguese Pot Roast, two people mentioned a shop called Amarals in MA sells these pots and will ship if you call them. The recipe above and this one and this other one use allspice, but no cinnamon. Good luck!

I purchased Peter Gordon's Salads: Innovative Main Courses, Appetizers, Desserts, and More after reading recommendations on an older thread about salad cookbooks. I use it more for ideas than following exact recipes but I think it's worth taking a look at. Both of the books @rotuts's mentioned, Lettuce in Your Kitchen and Raising the Salad Bar, are also recommended in that previous thread, along with a few others.

All I can say is that you must have been very, very good this year to deserve all those lovely presents!

As requested, here are pictures of the stainless steel basket from Amazon. I used a pair of pliers and a big screwdriver to pry the handles off. You'll have to navigate over to Amazon if you want to see them as I didn't take any photos. Here you can see that it has 3 little wire feet: You can place it directly into the Instant Pot: Or if you want it elevated a bit to accommodate more water without bathing the bottom of the basket, you can put it on top of the trivet: I imagine the little mitts or something similar would be useful for removing it from the steaming pot. Instant Pot should include something just like this, but with a little handle like a pail. I expect it will be very useful. Easy to just store it in the pot, too. Edited to create Amazon-friendly link

Wow, like the weather is scary and beautiful, those javelinas are scary and cute at the same time. Until a couple of years ago, I actually thought they were some sort of mythical beast! A friend served us those same apple rosettes at a dinner party a couple of weeks ago. She mentioned the same YouTube video that you linked. They looked pretty and warm from the oven, with a scoop of vanilla ice cream, they were quite tasty! I like the idea of the eggplant parm rosettes, too. Or I could try a version with squash and maybe some Boursin cheese instead of the apricot jam in the puff pastry......

I just ordered this 3qt mesh basket but it hasn't arrived yet so I can't make a recommendation. Reviewers indicate it's a simple matter to remove the handles so it fits in the IP. Hopefully it will be worth the $8.65 price. It wouldn't let you stack up 2 different containers like that one though.

Rice salad for lunch. Using up leftovers. TJ's brown rice medley (brown rice, black barley, daikon radish seeds), roasted squash, steamed broccoli, dried tart cherries and spicy pecans. Dressed with a cranberry vinaigrette.

You are right about that - there's an Instant Pot Facebook group with over 14,000 members! Edited to add link

You would win that bet, Toliver. From the San Diego Union Tribune: "At the May 23 taping of the show’s elimination challenge at Juniper & Ivy, the judges held a lengthy conversation with the two San Diego beer experts about the craft beer explosion locally and nationwide..." They don't say when the San Diego episode will air. Also in that article, a comment about Chad White's decision to leave San Diego and move back to Spokane.