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Either my local farmers market or Underwood Family Farms market stand. With all the rain and cool weather we've been having, the escarole and and other greens are looking quite nice. I haven't checked supermarkets for it lately.

Farro w/Beets + Radicchio w/Goat Cheese Vinaigrette from Grist Very good. Chewy farro, sweet roasted beets, bitter radicchio, and crunchy pepitas, all dressed in a tangy goat cheese vinaigrette

Mrs. Stasi's Escarole Pie from Claudia Fleming's Delectable. The filling includes long-cooked escarole, a green that's sturdy enough to retain some texture, savory anchovies, tart olives and pecorino Romano. The dough is a rich crostata pastry that also includes pecorino Romano. Watching a vast amount of escarole cook down into an amount that could fit into this pie was quite fun. I should have taken a picture as the washing and spin drying made my kitchen look like escarole laundry day! Here's the finished pie: Cut: Slice From the last 2 photos, you can see there's some dough in the outside crust that's not as well cooked as it could be. The recipe says to brush the egg wash on a 2-inch border around the 12-inch bottom crust. Once the top crust has been added and the edges pressed together, that leaves quite a bit of dough to roll and crimp. I think an inch and a half, or maybe even an inch would still leave enough dough to seal and roll up and it would cook through better. Or maybe trying to to roll it more loosely? With a 40-min bake time @ 400°F, it certainly wasn't raw and doughy, just a bit soft. Per the header notes, Mrs. Stasi's family enjoyed this at room temp on Christmas morning. I've tested and it is indeed very good both right out of the oven and the next day at room temp.

Of course that is the sensible way and I aspire to be as sensible! This only happened once when I accidentally juiced the last lemon for one recipe, thinking there were plenty more about, then later realized that I wanted a piece of zest to garnish a cocktail. Learned my lesson there!

I'm also curious about the best way to freeze zest so I'm no help there but I've tried to zest citrus (using a microplane or a peeler) that I've halved and juiced and it was a pain in the butt with both tools.

Oooh! Never heard of Dublin Coddle but Google showed me some delicious looking photos of it - looks and sounds very good!

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.