kayb

I did individual quiches for my granddaughter's christening, and since her mom is gluten-free, i used corn tortillas for the crust. Warm tortilla in a skillet with oil, cut four slits at the compass points to within 2 inches of the center, and lap the edges of the "petals" over each other in a muffin tin. These are sizeable, so may not be appropriate for appetizers, but they made a nice addition to a brunch table.

ninagluck, I'm intrigued by the brioche-encrusted egg yolk. How did you achieve that? Shelby, marvelous enchiladas. I'm about due some enchiladas, myself. May have to do that this weekend. Not doing much cooking this week, as a grandchild is here. Lots of takeout and kid-friendly stuff. Fortunately, she likes fruit and cheese and olives. And, I have now discovered, Momofuku soy sauce eggs.

My absolute favorite has always been the shrimp and grits at Mr. B's Bistro, and the soft-shell crab at Antoine's. Tujague's prix fixe menu is a good price point, and it's a neat old place, but I was not impressed with the food at all. Love the oysters at Drago's. As for drinks, you can't go wrong with the Sazerac Bar in the Roosevelt Hotel on Canal.

No pictures, because I forgot to take them. Sunday we had brisket; I decided I didn't have time to SV it, as I only got it out of the freezer on Saturday for Sunday dinner. So I put it in the oven overnight at 250 on Saturday night, starting about 10 p.m., in a Coca-Cola sauce consisting of a 20-ounce bottle of Coke, a cup of commercially prepared chili sauce, and a packet of Lipton onion soup mix. That's the canonical southern "Atlanta Brisket," as documented by the Southern Foodways Association. Some 12 hours later, after it had cooked for 9 and cooled in the oven, I took it out to slice, which proved pretty impossible, being that it was so tender as to just pull into shards. Strained and defatted the sauce, then cooked it down to a thicker version, which I served with it. We had it with fresh corn, cut off the cob and served cream style; homemade rolls and purple-hulled peas from last summer's crop, from the freezer. It was threatening rain, so we'll delay the traditional grilling until later.

Love me some fried pickles. Burger looks seriously good. Y'all in any flooding danger out there? Stay dry!

I would kill for a charcuterie vendor like that within easy driving distance. Lovely.

Starting to pick up more variety in the market, as more veggies come in. Today's haul: Tomatoes, both ripe and green; new potatoes, squash, asparagus, eggs, radishes, strawberries. Passed on hearts of romaine lettuce, got home and wished I hadn't. I may go back down there and pick some up. They also had green beans, which I didn't get, and snow peas, along with lots of seedlings, tons of cut flowers, and the usual meats and baked goods.

About to start my maiden venture with brisket. Six pound point cut, grass-fed. Hoping 48 hours will be enough.

Meat loaf cooked with new potatoes; roasted broccoli; tomato cobbler. The tomato cobbler is one of my favorite summmer dishes: thin cornbread batter, fresh diced tomatoes, garlic, herbs, parmesan cheese. I keep threatening to put bacon in it. This one had two large tomatoes, about 8 cloves of garlic confit, three or four green onions, and about 1/3 cup mixed fresh herbs (tarragon, basil, oregano, thyme).

Glad to have you!

Rotuts, I'm with you on the bell pepper, but I'm partial to eggplant! (and that looked quite lovely. I'm waiting for them to some in season because there's some moussaka in my future....

Well, looks like that one's getting dumped sooner rather than later. Thanks, Andiesenji.

Honestly, I didn't read the ingredient list. I saw pure vanilla extract, and it was at the specialty store where I buy a lot of my spices and so forth, so I went ahead and grabbed it. (It was $8.65 for a 355-ml bottle, which I thought was in line for what vanilla extract ought to cost in the grocery), and it was the only brand they had, although they did have both the brown and the clear. I figured it'd be better, all things being equal, to have the clear, so it wouldn't discolor the rare things that I bake with egg whites only and no other colorant. Like btbyrd, I figured if it said "pure vanilla extract," that's what it meant. My bad. Guess I'll wind up chunking this and back to the grocery store to get vanilla!

Is anyone out there familiar with Danncy vanilla extract? I bought some of their clear vanilla extract recently, and I've noticed it has a distinct taste and smell of cinnamon about it. I think this is the first vanilla extract I've ever bought that is produced/bottled in Mexico. Generally I don't mind a bit of cinnamon, but there are baked products where I just don't want that flavor introduced at all. The website is little help; it's mostly a vehicle for ordering the product. Any insight out there? Mostly, I'm just curious.

Gorgeous!

Most welcome. The recipe I used is here.

Host's note: This topic is part of an extended topic that is split into smaller segments; the previous segment is here: Dinner 2015 (Part 2). Thai fish cakes (tod mun pla), made with tilapia fliets, snow peas instead of the broad beans, and a combo of cilantro and mint instead of just cilantro, as my cilantro plant is not up to providing 1/3 cup of leaves at a time yet. Sauce is mayo with sweet chili garlic sauce and soy sauce added. My standby with most Asian fried things.

Huevos rancheros. i used arepas I'd made a few days ago and frozen (not as good as fresh, but good); Las Palmas enchilada sauce, and ricotta salata in lieu of queso fresco.

Asparagus with a fried egg yolk, and bacon. Kinda brunchy; acceptable, I guess, as it was about 11:15.

Makes me want lasagna. And I'm pulling for AP. The "home horse," after all, since he won the Arkansas Derby.

No photo today,as I'd put everything away before I thought about it. New at the market this week, snow peas and new potatoes, so I got some of both. Tomatoes. Asparagus. Eggs. Strawberries, nearing the end of their season.

Quiche looks excellent, Shelby. I rarely put mine in a crust, either. New dish for me last night: Asparagus fonduta over pasta. I'd never made, indeed, heard of fonduta until one of this week's Serious Eats emails hit my inbox, and I had to try it. Two eggs, a cup of creme fraiche and a cup of grated parmigiano cooked in a double boiler, whisking regularly; asparagus sauteed in lots of butter until butter browns, both of which happen while the pasta is boiling. Pasta gets drained, tossed with asparagus and butter, and then with the sauce; basil and extra parmigiano on top. Absolutely marvelous. Not overly attractive, and rich as God-knows-what, but marvelous.

Egg cup beauty is in the eye of the beholder. Or the eater.

Kim -- Child C is the Hollandaise eater with me, and she wasn't there. Child A doesn't care for it. Weird kid. No, please don't extract me; I never have to worry about there being enough Hollandaise! Roasted asparagus, caprese, squash "pasta" steamed, then tossed with butter and fresh tarragon, and an arepa filled with "carnitas," which weren't really carnitas but leftover diced pork tenderloin warmed in a sauce of honey chipotle butter, smoked tomato jam and a pinch of pimenton de la vera. Very pleasant dinner, and quick/easy to cook.

I'd say pork. I love pork with peaches, and the apricot flavor profile is similar. Pork tenderloin?