blue_dolphin

I made the one-pan pasta that was apparently an internet thing last year. Throw everything in the pan: And eat: Not bad.

What are you currently listening to that constitutes a rut? KCRW's Good Food and Lynn Rosetto Kasper's Splendid Table aren't new but still my favorite food podcasts. Sometimes I like listening to Dave Arnold's Cooking Issues, too. Edited to add that I've been meaning to give Radio Cherry Bombe a listen but haven't gotten around to it.

I've got homemade limecello that I plan to bottle up. Also the lime-ginger marmalade that I made recently. Not sure what else to add. There are lots of limes on my tree so I could go with an all-lime theme and make some lime cookies or something. I saw a recipe for pineapple preserve with rosemary that I thought sounded good. Not sure if I will do fruitcake this year or not. If so, I had best get at it. rotuts - I usually riff off this basic fruitcake recipe which may help with time/temp estimates for fruitcakes. I usually use dried fruits instead of candied except I do use candied citrus peels and ginger. I usually plump the dried fruits a bit first by steaming so they are not too dry. I did one with dried pineapple and mango, candied orange peel, coconut and macadamia nuts that was very good. I like half brandy, half Grand Marnier (or Gran Gala) for my alcohol dose. Southern Delight Fruitcake 1 lb candied cherries 1 lb candied pineapple 1 lb pecans 1 1/2 cup butter 2 c. sugar 6 eggs 3 c flour 4 tsp vanilla 1 tsp salt Brandy Cut up fruit and nuts, add 1 c. flour. Mix well, let stand Cream butter, add sugar, 1 c. at a time. Add salt, vanilla and mix well. Add fruit and nuts and mix well. Pour batter into 2 regular sized loaf pans or multiple smaller pans, lightly greased with butter and lined with parchment paper. Bake 2.5 - 3 hrs (gas 250 deg, electric 275 deg) with a pan of water in the oven. Test w/ toothpick after 2.5 hrs. If not sticky, it's done. Do not overcook. Sprinkle cakes with brandy and let cake cool completely before removing from pan. Wrap cakes in cheesecloth, sprinkle with brandy and wrap tightly with foil and place in zip-lock bags. Repeat brandy treatment every few days for about 2 weeks and let age another 2-4 weeks or longer.

Mark Bittman's new job: http://www.theatlantic.com/business/archive/2015/11/mark-bittman-purple-carrot/413668/ Purple carrot???

I've spent 30+ years working in laboratories, but these are the sorts of experiments I'd really like to help QC!

I picked up a bottle of Sipsmith gin earlier this year at Total Wine, just after you recommended it in a White Negroni. The bottle had the green wax and label as in your recent purchase and I've certainly enjoyed it in those White Negronis and other cocktails as well so merci beaucoup for your recommendation.

Wow, that was quick! Too bad about the egg white. I forgot to mention that the first time I tried this, I broke the egg into a strainer (as some folks do when poaching to get rid of any really loose egg white) as I was afraid it would run off the edge. I don't know if it would or not, but I've continued to do that and it might affect the cooking time. Also, except for the one I tried to "pre cook", the eggs were pretty close to room temp when I used them.

That's really disappointing, BadRabbit. It's one thing to be aware of the risks and decide to accept them and go forward with a risky method, as many have chosen to do, but this really misses the opportunity to allow readers to make an educated choice. A pity.

Back in the 2011 "Recipes that Rock" thread, pierogi posted about the recipe for Winter Squash with Red Chili and Mint that appears in Deborah Madison and Edward Espe Brown's The Greens Cookbook. It's one of my very favorite squash recipes and I look forward to making it every year once the weather cools down and the squash appear in the markets. Can't wait to make it soon. Edited to explain that I replied here because this recipe does exactly as cyalexa described and uses all the skin, seeds and innards to make a stock. Really gets all the flavor out of that squash!

Yes, and I'm going to need the auto eject option so I can hit the eject button on my keyboard and my food will automatically come out of the oven ! I forgot to mention that based on recommendations in the the bread/pizza peel topic, I purchased one of these 11 inch aluminum screens - less than 5 bucks. I tried the 12 inch version. It fits from front to back but conflicts with the shelf supports on the sides so it's not a good choice. Anyway, these make it a bit easier to transfer a floppy flat bread with a raw egg on top into the little oven. I tried adding the egg when it was already inside the oven but it wasn't that easy either. One of these perforated pans might also be good ....but more than $5. Here's today's version: A smear of TJ's Aioli Garlic Mustard, some broccoli and mushrooms and Cabot extra sharp cheddar.

Host's note: this topic has been split to reduce load on our servers; the first part is here: Cuisinart Combo Steam/Convection Over (Part 1) I've been using this machine to make myself some quick breakfast flatbreads and thought I'd share. I usually keep Trader Joes whole wheat flatbreads on hand in the freezer so this is handy for me. Top with a little smear of sauce, a bit of leftover veg, maybe some carcinogenic bacon, a little cheese, make a little well in the middle and drop in an egg. 5-6 min on steam bake at 450 and the egg is nicely cooked with a soft yolk that can be sopped up with the rest of the bread. I'm impressed how nicely the egg cooks without any sort of dry skin forming on the top. That one had a bit of TJs red pepper & artichoke tapenade (a bit wet for this purpose), bell peppers and onions and mozzarella. Here we've got collard green pesto, mushrooms and mozzarella. I tried "pre cooking" the egg in some hot water in an attempt to get the egg cooked before the cheese gets so brown but (as could have been predicted by rotuts testing up thread) this just produced an unevenly cooked egg. This overcooked specimen has the same toppings as above, along with some bacon. I wandered away and started playing with my new computer so this one sat in the hot oven a couple minutes after the bell rang. Still a perfectly tasty breakfast but a reminder to pay attention to the bell. I might try one more of these before I go back to broccoli smoothies for breakfast!

Now this is interesting and something I've never thought about. Google shows me multiple recipes, some for a quick pickle where the hot brine is poured over salted and drained or briefly cooked squash pieces and others where the squash is cooked for 20 - 40 min in the brine. All sorts of spice and herb combinations show up. Not sure I'm up for any big batches but if I find myself with some spare squash, I'm curious to give one of these methods at try. And even more curious to hear if any one has already done it!

Thanks for posting the link, huiray, I enjoyed the article. Interesting how they are doing this in a fast-food/fast casual setting. Your point of this being a fast-food version of American-Chinese cuisine is well taken. The immediate few blocks around this specific PE location isn't a hotbed of Chinese restaurants but overall, the San Gabriel Valley is home to many of the best Chinese restaurants this side of the Pacific. If anyone were looking for Chinese food (and I don't think these patrons were), the only trouble would deciding which local place to visit. I've never eaten at Panda Express and this makes me kind of curious about how a "flagship" location differs from the average store but if I find myself in the SGV at mealtime, I'll skip PE and head a mile or so to see what looks good along Garvey or Valley Blvd!

Breakfast flatbread: Trader Joe's whole wheat flatbread topped with collard green pesto, mozzarella & Parmesan, a few bits of bacon and an egg.

I think most of the folks following this thread have mastered the use of this machine but other newbs like me might find this booklet for the Wolf steam convection useful. Unlike most others I've seen, it's organized by the cycle type rather than by type of food or dish. http://www.subzero-wolf.com/~/media/files/united%20states/product%20downloads/sub-zero%20wolf/ebooks/wolf-convection-steam-oven-print.pdf Caveat: it's written for a larger oven by a different manufacturer with different features. That said, I found it useful to identify starting points for the cycle type, temp and time ranges. For example, the 7 min steam bake @ 300 F to refresh stale bread is likely a good estimate for a whole loaf. 4 min did a good job on a stale roll. I also tried the "hard boiled" eggs - 21 min on steam @ 210 F and found it to work well. The upper egg (with the little nick caused by me in peeling) was cooked per those instructions and looks good to me. I left the lower egg in the oven for a few minutes while I chilled and peeled the first one so it's a little more cooked. Such advanced culinarily delights I am sharing with you here - hard boiled eggs and stale rolls!!!

I've been doing a year-round CSA for about 4.5 years now, but I'm looking forward to going back to the farmers' markets soon. I've been throwing out too much stuff and not getting to cook what I want some of the time. More importantly, I've got more flexibility and can get to more markets, rather than racing away from work to beat closing time at the local market. I really enjoyed the CSA and the challenge of experimenting with different varieties of local seasonal produce but it's time for a change. Here's my last CSA box for a while (posting here since the most recent CSA thread is a bit dormant): Kind of an in between box with sweet corn, cucumbers from the summer and persimmons, turnips and kale from the cooler weather (which we have not had yet).

Breakfast sandwich: Black Forest ham, egg and sharp cheddar on a whole wheat roll.

Love the clickable pig on the La Quercia website and their products look wonderful, too!

Lime ginger marmalade. I used the recipe for fine-shred lime marmalade in "Saving the Season" by Kevin West. I'd use more ginger next time, but overall, it's OK. Took me a while to remove the peels and slice both fruit and peels finely: They were to sit in water overnight, boil 20 min and sit O/N again. Here they are after those steps and ready to boil again, before adding the sugar: I thought it looked awful but things got better: Made 6 half pints and 12 small 4 oz jars. There's a little bitterness but not too much. Very nice on toast with a little goat cheese: Thanks to andiesenji for the tips!

I think it said online only and it now says "sold out" The stores still exist. I haven't been to one in years though.

Nothing wrong with cinnamon toast and coffee, hummingbirdkiss! When we were little, my younger brother used to request "sparkly, buttery, cinnamon-y toast" for his breakfast. The sparkly part meant he wanted lots of butter, but all melted, no bits of cold yellow butter remaining. Sounds like your method has that covered. I had a slightly overcooked poached egg in a nest of Zuni Cafe cookbook boiled kale, some roasted sweet potatoes and a little toast on the side:

Fry's is showing a price of $229 at the moment. Free shipping. http://www.frys.com/product/8487228?source=google

Brilliant parody, indeed! Thanks for sharing the set-up, too. Very much worth the effort to listen to them first. I am now off to find or make myself a Spotify Águas de Março playlist!

Yes, it's the pan that came with the oven. It measures ~ 9 3/4 x 10 in across the top, a little smaller across the bottom. rotuts mentioned previously that the 10 x 10 in replacement pans available for the mid-sized Breville fit well in the Cusi. That's about as big as it can handle and still have space for air (and STEAM!) to circulate.This is my first time using a toaster oven so the pan seemed like something from an EasyBake oven but I'm sure I'll get used to the capacity. After all, I got it in part so I don't need to heat up the big ovens for small amounts of food. Comparison of Cusi pan with the baking sheet I'd usually use for roast veg:

I'm not sure this is adding much to the discussion but I said I was going to make this roasted fennel, red onion and orange salad so I figure I should show the results. Ready for the oven: Ready to eat: I started with 15 min steam bake and even though it didn't look like much was going on through the little window, the veggies were pretty much done - lesson learned, open the door and look carefully until you know what you are doing! Not only were they done, they were steamed - of course they were - not only did I pile too many in the little pan, I used a frigging STEAM OVEN! Gave them a stir and switched to broil but it took so long to get much browning out of those thoroughly steamed veg that the orange slices started falling apart. The end result was very tasty. I'd add a few sliced kalamata olives and a bit of parsley or fresh fennel fronds at the end but the flavors are great. I think a quick 5 min or so of steam bake at the beginning, and a properly loaded pan would get things cooking nicely and ready for a switch to bake or broil to finish cooking. I will try it again and in the meantime try to get a handle on some basic steamed vegetables to get a handle on times and temps.