blue_dolphin

We often had this for a Saturday night supper. Us kids usually skipped the brown bread and had our dogs on buns but my dad loved the brown bread. Other days, there was always salad and cooked veg. I guess the veg got those Saturdays off! Edited to add that while I grew up in northern NY, my dad was from western Mass and I suspect that's where he got it!

I have one from Aldi in the freezer. Essentially the same size. 13.9 oz, 3.5 x 6.5 inches

Ideal Sweet Potatoes with Buttered Nuts from I Dream of Dinner, topped with a fried egg. The roasted sweet potatoes are good but the Tuscan kale gets all the love in this recipe, cooked in butter with nuts (I used pecans), chili pepper flakes, garlic, lime zest and brightened with a squeeze of lime juice. I brushed some of the flavorful butter left in the pan over the sweet potatoes, then fried an egg in the rest.

I had a bunch of aluminum foil 6 x 3.5 x 2 inch pans (like these (eG-friendly Amazon.com link)) that I used mostly for gifts. I finally washed and reused the last few to their limit. I can't decide whether to get 3 of these reusable ones (eG-friendly Amazon.com link) or another 50-pack of the foil ones for around the same price. Reusable is better for the environment but the foil ones are very handy to give away. I noticed that peanut butter cake has a jam swirl option and was thinking of trying it (without the icing) but my PB&J mood passed 🙃 I also wanted to add that I felt like I was making something for an EasyBake oven while measuring 50g sugar, 40g molasses, 95g flour, etc and mixing everything in a tiny bowl with my immersion blender whisk! And speaking of the immersion blender whisk, it works great to whip 1/4 cup of heavy cream in a 1 cup Pyrex measuring cup to make enough whipped cream for a couple of servings!

That was my first thought but I can see it would be kind of nice to have one for breakfast without getting all the ingredients out. My problem would be remembering to thaw it O/N in the fridge 🤣 Today's breakfast was sort of a deconstructed lasagna. I made a small batch of the Lasagna with Gochugaru Oil from Korean American the other day but a full batch of sauce because I thought it sounded interesting. It includes plenty of red onion, a whole tin of anchovies, butter, gochujang and gochugaru. None of them take over but work together to yield an intriguing flavor that's hard to pin down. I was thinking it would be good on spinach or ricotta ravioli but was too lazy to make them so I just turned the same ingredients that go into the lasagna (spinach, mozz, parm, ricotta) into a baked pasta. Edited to add that I just realized that just posted my breakfast in the lunch topic. Might as well leave it here. It was a rather late breakfast 😉

I took @ElsieD's advice and baked a half-scale recipe of the Sparkling Gingerbread in a 6-inch round pan and I don't regret it one bit! I am a ginger-lover and this is a ginger-lover's cake! I had been making full-scale recipes from this book and baking them in 3 small loaf tins so I could have one to eat and two to freeze. Nice to have another option.

I've had good luck with scraping the sides and bottom with a firm spatula to incorporate any unspun mix then using a spoon to compact and level the contents in between spins. The ridiculously priced Blendtec spectacula works exceptionally well. I didn't buy the spatula for this purpose, it was included with a ridiculously priced blender jar.

No, it's just Rancho Gordo hominy soaked O/N and boiled for a couple hours. Probably the Red Weapons (Vivian Howard's marinated tomato/jalapeño condiment) that I tossed it with added some color to the hominy. I cooked enough to try a few of the other hominy recipes in Grist. There's one where she roasts chicken thighs over a bed of hominy so I'm sure the drippings make that extra tasty. That one is served with a radish salad. There's a salad with red cabbage and hominy dressed in a lemon-parsley sauce that she serves with paprika-honey pork ribs and the last one is a warm dish of hominy, black beans, summer squash, dressed with a garlicky lime/orange/oregano dressing. Maybe I'll have enough left to try a version of that white pozole recipe that you recently linked to in the LA Times!

There's a recipe in Abra Beren's Grist for Hominy with Peperonata & Arugula that she suggests topping with a boiled or poached egg. I made Hominy with Red Weapons & Baby Kale topped with a fried duck egg.

Please read the title of this topic and show us the 6 cookbooks. Or at least tell us what you got!

I'm with @Dejah on the coddlers and the breakfast! When I'm out hunting vintage cocktail glasses, I always like finding 3 - a pair and a spare! A little insurance if I break one or I can give two away (as I like to do along with homemade liqueurs) and keep one! Yesterday, I made the harissa eggs with pita & dates, the fatoot samneh riff that appears in I Dream of Dinner. I wondered how it would be if I just dotted the harissa into the pan when adding the eggs instead of whisking them together so I tried that today. I thought this was slightly less monochromatic and more interesting to eat. Though if you used a very hot harissa and got a lot in one bite, I suppose it could be a bit much. Both good. Added some sautéed baby kale with garlic. Here's yesterday's plate from over in the lunch topic for comparison:

Mrs. Dash makes a range of salt-free condiments. If not specified, I'd expect the original bland <- that was a typo but appropriate in this context.

Harissa roasted carrots with white beans & dill from Diana Henry's Simple. This nicely embodies Max Halley's secret of delicious: hot, cold, sweet, sour, crunchy, soft. Recipe can be found online here. The white stuff is a mix of Greek yogurt, buttermilk and olive oil. Lemon slices get tossed in the same harissa/lemon/garlic/cumin/honey marinade as the carrots and roasted alongside them so they're caramelized and a bit crispy. And in my case, the lemon I chose from my citrus stash was a lime. Ooops. Still worked.

Just reporting back that the PAG rotisserie accessory (eG-friendly Amazon.com link) that I ordered on Monday arrived on Thursday. It's new, unopened in its original box. Just need to get a bird to try it out but we are having a deluge and I have no other grocery needs so the bird can wait. If anyone else is considering this, it's still listed at $49.95 and the seller I used is Household Gear, a subsidiary or partner to Seattle Coffee Gear.

What is that plate of slop, @blue_dolphin? Why it's the Harissa Eggs with Pita and Dates from I Dream of Dinner. In this take on fatoot samneh, the book uses pita chips instead of pita bread but I went the more traditional route and used torn pieces of pita toasted in clarified butter as in this recipe. The pieces of date get almost caramelized while the pita toasts and a squeeze of lime (recipe says lemon) brightens things up. I was thinking it might be better to dot the harissa into the pan when you add the eggs so you'd have streaks of spice next to plain eggs but this turned out pretty nicely. Could be alarming I suppose. Maybe next time.

Yes. There is also a diced red chile in there. I sliced and diced per the recipe in My Bombay Kitchen but later found other recipes online that called for a julienne cut on both turmeric and ginger and I’d find that preferable as the coins tend to stack up together and you really want the lime juice brine to reach all surfaces. It’s about equal parts turmeric & ginger so easy to eyeball a small batch.

Yes, I think that is or was a Canadian model but was also offered by Amazon in the US, as one of mine was so labeled. There’s still a listing (eG-friendly Amazon.com link) but as you described, the sellers are all 3rd party.

I made some “ricotta” yesterday (recipe for creamy ricotta from Bestia that uses whole milk + heavy cream + buttermilk) with some milk on the edge of turning and wanted to taste it on its own before using it another recipe so I did this again: Happily, the ricotta is fine and the turmeric pickle worked better with it than with the tangy goat cheese I used in the above photo.

White Bean Scampi Stew from I Dream of Dinner I had the notion that I'd like something with shrimp and white beans today and considered just tossing them with pesto when Eat Your Books pointed me to this recipe with its garlicky, lemony broth to warm me up on a chilly day. I used Rancho Gordo Cassoulet beans instead of canned white beans but otherwise followed the recipe. Easy and delicious.

Yes, they work for me, now. Nik Sharma also started out as a scientist.

Thanks for sharing that, @Smithy. The links didn’t work but I was able to find the article to read.

I wondered about that myself but decided there was enough overlap in what's actually being served that it might not be necessary. If the main distinction is your posture and surroundings or the plates and utensils, I'm not sure it's that important to parse out definitions if what we're going to talk about is the food and cooking aspects. Customs like cicchetti and tapas have their own distinctions regarding posture and surroundings but one could certainly steal a recipe and serve it as a starter at home.

Yes! My NJ cousins, who are second generation Italian American, pronounce mozzarella as mustadell, ricotta is ree-goat and prosciutto is pruh-shoot.

Good point. I went to order and the first seller's price had gone up to $90 but another seller was still at $49.95. They have plenty of reviews, identify themselves clearly as a re-seller and I've actually ordered from them before so I'm good with giving them a shot. One rotisserie attachment sold to me!

I almost pulled the trigger, then I noticed the 3rd-party seller it's being offered by only has 5 feedback ratings. The ratings are OK but still gives me pause. They seem to be offering mostly cosmetics and clothing.