blue_dolphin

Yeah, I was looking at the Balvenie offerings at another liquor shop and my eyeballs were very confused at the price of this one @ $6,499.99

Hmmm. Sounds good. Currently out of stock at my local Total Wine but I will keep an eye out for it...

Kinda chilly here this morning so my first step was to turn on the oven and then to decide what to put in it. Hmmmm. The sweet potato wedges with goma dare and crispy tofu from Ottolenghi's Extra Good Things sounds very good but the almost instant gratification of these little Gochujang Chocolate Lava Cakes from Korean American with a mug of black coffee lured me in. The recipe makes 4 cakes in 6 oz ramekins. I made a half recipe and put it into these little guys that hold a little over 3 oz. Perfect size for me. Topped with whipped cream and a sprinkle of gochugaru. Other people who made this said they couldn't taste the gochjang so I doubled it and it's just barely detectable which I think is what you want here.

I always think of peperonata as something to make with a bounty of summer produce. I like the recipe in Six Seasons. Found it online here.

I was all set to cancel when the price went up but then I got the email and thought, "Oh, it's not as bad as I thought ...." I dunno.

Another Korean American riff. This time it's the recipe for Salt and Pepper Pork Chops with Vinegared Scallions made with swordfish instead of pork chop. Also, charred cauliflower and broccolini with gochugaru dust from the same book and brown rice.

The beef cheek pie with a big old marrow bone sticking up like a chimney that I posted about over here was a marvelous treat. I'm glad I had the whole thing to myself and didn't have to fight anyone for the marrow!

A bit of a riff on the recipe for Charred Cauliflower with Magic Gochugaru Dust in Korean American. Recipe available online at this link. I roasted the cauliflower instead of broiling, threw a handful of green beans on to the tray with it and put an egg on top. The gochugaru dust has salt, gochugaru, smoked paprika, garlic powder and a little dark brown sugar. Quite good. If I make it again, I will dial back on the salt so I can get more heat and flavor without oversalting, at least for my taste.

I’d love to hear how the books compare and even more love to hear that you have returned to work, assuming, of course, that it is your choice to do so.

Do you have Niloufer Ichaporia King's My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (eG-friendly Amazon.com link) and if so, how do the books compare?

Not to worry, it’s in the TJ's Hall of Fame: https://www.traderjoes.com/home/discover/stories/product-hall-of-fame

Thanks for sharing! I am clearly out of step with the mainstream as their top rated item, the Chili & Lime Flavored Rolled Tortilla Chips is the only TJ's product I would have returned on taste alone. I just tossed them but thought they were awful.

Each to his own, as my grandmother often said*. With higher proof spirits, I enjoy both a bit of dilution and a cooler than room temp. My ice cube trays make ~ 1 oz cubes. Every now and then, I make a tray of 1/4 oz slivers to use for this purpose. I store them in a zip top with the big clear 2-inch cubes I use in some cocktails. I add one to a 2 oz pour and am usually happy with that. Maybe I should compare that to adding room temp water? Or maybe I should just have another 🙃 * another thing she used to say was, “When I go, put a bottle at me head and another at me feet so I’ll have enough 'til I get there.” No mention of ice nor water!

Yes. In my hands, with large eggs direct from the fridge, 7 min gives a fully set white and jammmy, slightly runny yolk. 6.5 min is my go-to for a runnier yolk. Usually the white is fully set but sometimes there’s a tiny bit that's not quite there but little enough that I can ignore it.

Scrambled duck egg, black bean and cheese quesadilla, sour cream, avocado and Red Weapons standing in for salsa

That’s a 7 min egg : 7 min in boiling water, then into ice water.

Smacked vegetables with feta and dill from I Dream of Dinner with a jammy egg. The vegetables are cauliflower, green beans and watermelon radishes. Dressing is feta mashed with lemon juice and zest, Dijon mustard and olive oil. @Smithy tipped me off to this recipe when she used it with green beans but was reluctant to smack them and create a mess. I was in a smacking mood myself so I went ahead and smacked the green beans and radishes per the recipe. I put them on a piece of parchment and folded it over to contain any flying bits. I was fine with the raw beans and radishes but would have preferred the cauliflower steamed briefly. The dressing was excellent and would work with all sorts of vegetables.

Is this not the most adorable small-batch bread bake? https://www.instagram.com/reel/Cn5Pbm9AAKV/

More beans on toast. Yesterday, Mantequilla beans tossed with pesto. Today, smashed avocado topped with Midnight black beans tossed with Red Weapons.

Nice! Just watched 2 of them. The one you linked above with Juliana Latif at Zou Zou and one with Stefano Secchi at Rezdôra. The chefs were so articulate and both the camera work in tight quarters and editing is really well done. Thanks! Also, I am now extremely hungry and wish I could try everything I saw being made. I'll start with that tower of dips from Zou Zou….🙃

I've only done it once but they stuck very well. I have seen recipes using mayo instead of eggs for breading that suggest letting it sit with the mayo for a while as you do with eggs. The recipe I used didn't make that recommendation but it did say to flip the chicken in the panko several times, pressing down firmly to ensure an even coating and I think that step was helpful.

A curried chicken cutlet recipe from Korean American that I made recently used a mix of 1/4 cup mayo and 2T Dijon mustard as the first step, followed by seasoned panko (1.5t curry powder, 1t garlic powder, S&P in 1 cup panko) It worked really well. Easy to get a good coating and I liked the flavor the mustard added. The seasonings in the panko were a bit less successful as they settled out instead of staying mixed in. Might be more effective to add them to the mayo mixture. But the mayo part was a win and I'll skip using eggs in the future.

Thanks! I use the recipe more for inspiration than specifics but it's been a very handy back-pocket pasta when I've needed to pull together a meal with little notice. Especially in someone else's kitchen - since the artichoke marinade is generally well seasoned, you don't need a bunch of other seasoning ingredients and it's easy to shop for. I've added shrimp, scallops or chicken for those who don't want a strictly veg dish.

Fettuccini Al'dolphin with various veg Based on a recipe in Molly Katzen's Enchanted Broccoli Forest for Pasta with Marinated Artichokes which starts with onions sautéed in the marinade drained from the artichokes. I added mushrooms, broccolini, green beans and orange bell pepper. And, of course, the artichokes. The onions and mushrooms absolutely benefit by being cooked in that marinade.

I don't disagree but gotta point out that she hasn't started selling frozen food....yet!