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I posted this over on the small-batch baking topic but since it pertains to angel food cake, I thought I'd add it over here. On his podcast, Dave Arnold's been talking about adding jam to the egg whites to add both flavor and stability via the pectin in the jam. He shared his method in this Instagram post. Curious, but not enough to make a giant cake, I ordered a small angel food cake pan (eG-friendly Amazon.com link), suitable for a 6-egg white, half batch and made one with raspberry jam. Here's my little raspberry angel food cake baked in that 7" x 4.5" angel food cake pan (should have brushed off the crumbs before the photo 🙃): Here's a slice. The cake is delicious. The raspberry flavor from the jam really comes through. To me, it looks a little bit pinker than that photo shows but it's still quite light. I think this would make a lovely dessert with any combo of fresh fruit and a corresponding jam. Except for halving it, I followed Dave's recipe as given. Thought I had malic acid around but couldn't find it so I used citric acid for the acid, which he suggests as an alternate. He doesn't specify superfine sugar but I blitzed mine in the Blendtec anyway because the particular brand of granulated cane sugar I'm using has rather large crystals. The batter was getting pretty close to the capacity of my 5 qt Kitchen Aid so I'm glad I only tried a half batch.

Fried duck egg, beet greens sautéed with garlic, black beans, pepperonata and buttered toast

Oh gosh, I completely forgot about it! Gotta get a bird!

That sounds excellent! I was debating between strawberry and raspberry and the pretty raspberries at the farmers market swayed me! The flavor of the cake is really delicious. I can imagine making it with lots of different preserves and serving it with the corresponding fresh fruit.

Replying to myself for context. Here's my little raspberry angel food cake made with Dave Arnold's recipe halved for that small 7" x 4.5" angel food cake pan: The cake is delicious. The raspberry flavor from the jam really comes through. The color of the cake is very pale pink. To me, it looks a little pinker than that photo shows but it's still quite light. I would certainly make this again. It's also a good thing I went for this mini size as my 5 qt Kitchen Aid mixer wouldn't have been able to handle a full batch. I might adjust the scale of the recipe a little as I had extra batter that I made cupcakes with. Or maybe not because I accidentally used an extra egg white 🙃

Escarole Caesar from Taste & Technique

What are powerhouse eggs? Do they appear in the photo? Yesterday. Black bean & pepper jack quesadilla, cabbage salad dressed with mojo de ajo, a citrus-y roasted garlic sauce from Grist. Today, black bean pot licker w/roasted sweet potato, also from Grist

I tweaked the recipe for Hominy w/Black Beans, Summer Squash, Basil + Mojo de Ajo from Grist to make it better reflect the season (and the contents of my fridge), delicata squash for the summer squash and used oregano instead of basil as the fresh herb. The mojo de ajo is made with garlic, slow-roasted along with fresh oregano in olive oil, then mixed with lime and orange zest and juice. Tasty stuff.

Getting home from work in less than 15 min is truly the most remarkable aspect of this post but the dish also looks amazingly delicious. Are the dark shapes prunes? Kalamata olives? Something else?

@Midlife & @Katie Meadow, which TJ's flour tortillas are you buying? My TJ's has a few different packages. I get these, which reheat nicely in a cast iron skillet, no oil.

Repeat lentils. This time with a fried duck egg.

Paprika-Honey Ribs w/Hominy + Lemon Parsley Mojo from Grist

Caramelized Lentils du Puy from Taste & Technique with a boiled egg There's a fair bit of faffing about in the lentil recipe, as there is with most recipes in the book, but they do taste good.

That's a good point. I actually have a low simmer burner on my gas cooktop that will maintain a very low flame and should just use that.

Nice to see you still cooking from this book! A little while back when a topic popped up here about Farokh Talati's recent cookbook, Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture , I pulled out My Bombay Kitchen, thinking I should really cook from it instead of buying another new book. I spent some time looking through it and also searched here on eG to read through the very many meals that you (and some others) cooked from this book and posted about here. It's a great book, I very much enjoy her writing and really should get cooking from it!

This speaks to the power of expectations and how nice it is when something exceeds them. I'd recommend focusing on the meal having exceeded expectations and forget that he chose to remind you that he really had none to begin with 🙃

For some reason, I don't think the guy with the cigarette in his photo is looking for cooking jobs these days!

Hominy w/peperonata + arugula from Grist made with escarole instead of arugula. The first time I made this, I used Vivian's Red Weapons instead of peperonata and I thought it was fabulous. Today, I made a small batch of the peperonata from the book. The peppers are lovely and sweet but the recipe is very simple and mild so the overall dish lacks the acid I think it needs. I ended up drizzling a few spoons of Red Weapons over the top and that did the trick. I'm still a fan of using hominy in a salad like this but it needs to be dressed with some thing punchy.

Hominy with Seared Chicken Thighs, Radish Salad + Smoked Yogurt from Grist with sautéed baby kale with garlic, lemon confit and red chile. I cooked up some of the Rancho Gordo hominy we got in our recent bean club box and decided to try some non-pozole recipes. In this one, the chicken is first browned on the skin side, then roasted atop the cooked hominy so it's seasoned by the drippings much like other recipes that roast chicken on potatoes or rice, etc. Very quick and tasty.

Yes, I had gotten quite good about doing that before purchasing but when things were initially shut down at the beginning of the pandemic and I felt like I deserved to treat myself, I got completely out of the habit.

Thanks! Some of these sound very good. I have Pulp, Abra Beren's fruit-centric book on pre-order. She uses fruit in some interesting ways in both Ruffage and Grist so I'm looking forward to seeing what she does with this one. Evan Kleiman had a nice interview segment on recently with Homa Dashtaki, author of Yogurt & Whey: Recipes of an Iranian Immigrant Life. It was not previously on my radar screen but the interview piqued my interest and I'd really like to get a look at the book. Here's a link to the interview. I bought the UK edition of Nigel Slater's A Cook's Book when it came out, year before last, and have very much enjoyed reading it but, sadly, haven't cooked anything from it. I should really do something about that before I buy more books! I'm curious to see what Alison Roman does with a dessert book. I have her other 2 books and she's very good at writing recipes that work. Ditto Andrea Nguyen when it comes to recipe writing. I love her books. Heck, I'd like to check out almost all of them!

In the header notes for the Cracked Green Olive and Armagnac Prune Relish in Taste & Technique, Naomi Pomeroy says the relish was inspired by the chicken Marbella in the Silver Palate Cookbook so I tossed the relish with some chicken and loaded it onto a toasted baguette:

Butter is my microwave nemesis. I know this well. I use a cover. I choose a low setting. I stop and mix often. And yet....BOOM!...it's everywhere!

Welcome, @GastriqueGangster! Have you read Alon Shaya's book, Shaya? It's part cookbook, part memoir. He also found direction and purpose through cooking, in his case, beginning in a Home Ec class in his freshman year of high school and went on to win those James Beard awards. Check it out if you haven't already. I think it took him more than 5 years to get there but I'm sure you can shave some time off that!

The given range in the recipe is 35 - 45 min. I took it out at 35. Probably could have gone a couple more minutes. That square pan I got is very shiny and takes a little longer to bake compared to the round one I have that's dark. I used frozen cherries but thawed and drained them before putting them on the cake. Honestly, they'd been in the freezer for a while and were more suitable for smoothies but they tasted fine so I went ahead with them. Looking forward to making this again when cherry season starts!