chefmd

Seared zucchini on stove top.

Parmesan risotto with chanterelles.

I seared zucchini in cast iron pan on one side, cooked at 325 100% steam for 10 minutes. Placed fish on top for 7 minutes.

I have also noticed minimal usage of water especially considering the size of the oven.

Thank you. Skin was indeed very crisp. I cook salmon on skin side the entire time and cover the pan with lid for the last couple of minutes so the top will finish cooking. Broccoli had some snap to it but was tender enough. I cut florets into rather small pieces.

Salmon with pan fried broccoli

This morning I reheated fried rice at 350 degrees, 100% steam, rear heater for 15 minutes and it was perfect. I whisked two extra eggs and cooked them along the rice over the past 8 minutes. Eggs were over cooked, 4 minutes should be good enough. Over cooked eggs are ok in fried rice.

Potatoes cooked 350 degrees for 15 minutes full steam, duck confit added after that and cooked at 450 degrees no steam for 10 minutes.

Mine has arrived today. It’s big. Way bigger than CSO. I have downloaded the app. The plan is to cook previously sous vided duck confit legs with potatoes. Oh, it preheats fast.

Our family is a mixed one. My husband is Jewish and I’m not. So Rosh Hashana meal that I cooked is neither authentic nor Kosher. We ate it while streaming services from the central synagogue in New York City. I cried a lot. And laughed a lot. Shana Tova to everyone. Red cabbage and apple slaw. Chicken soupwith carrots And garlic chives. Sous vide short ribs was roasted enocki mushrooms and some random hot sauce. Apples roasted with honey and served with sour cream and poppyseeds.

I would describe inside of scrapple as custardy. I suppose some may say that it is mushy. I like it very much. I think Aldi has the best price if you have one near by. I freeze left over slices two per package for future use.

Scrapple that was seared in cast iron and finished cooking in CSO steam bake 350 degrees alongside the tomatoes. Scrambled eggs.

Pan seared duck breast with roasted tomatoes and salsa verde.

Miso marinated black cod with pan roasted mushrooms and left over asparagus that was rescued from the office lunch. Pinot Grigio Ramato style.

Pinot Grigio Ramato. It went beautifully with miso marinated cod that we had for dinner. Ramato is a historical style of producing Pinot Grigio in the Friuli-Venezia-Giulia region of Italy, where Pinot Grigio has been grown for hundreds of years,’ said Kirk Peterson, a writer, educator and certified Italian wine ambassador in the US. Traditionally, the wines that exhibited colour were derived from contact with Pinot Grigio’s pigmented skins. ‘It was made in this style up until the 1960s, when producer Santa Margherita began exporting Pinot Grigio in the style most consumers are familiar with today”

Lovely CA rose that to me tasted like strawberries. Here is the winery description Always an elegant pink color with he vibrant and fresh aromas offering floral tones, strawberry, subtle hints of spice. On the palate the wine is elegant; balancing ripe, light red-berry fruit and vibrant, crisp acidity. The finish is fresh and should provide a wonderful accompaniment to a range of dishes.

Are we ready for dog summer rose? @Rebel Rose

It’s Villeroy & Boch. I love these glasses. They go into dishwasher without problems. I have fancy Riedel glasses but only use them for good quality red wines. Hand washing is not my idea of good times.

Marinated tuna over warm rice. I am running low on veggies. So green pepper was deemed acceptable. Jalapeño, pickled ginger, nori.

Bay scallops with roasted peppers.

I had time to go to Russian grocery store today. Black bread with coriander (borodinsky), buckwheat, spicy Georgian sauce. Georgian wine.

I know that August is over. But only by one day. So today I had some time during lunch and went to a Russian grocery store. Its a very aromatic wine, a little on the heavy side. It will be served with scallops tonight. Here is the description: Orgo GeorgiaKakheti 91 POINTSWine Enthusiast2019 89 POINTSWine & Spirits2018 Sales Tools ABOUT WINE This is a 50%-50% blend of Rkatsiteli and Mtsvane grapes fermented and made in qvevri (large clay jars buried under the ground). This is an Amber or "Orange" wine style, but made in a lighter style with only 1 month of skin contact. It is a perfect introduction to the style. Dila-o (dee-la-oh) is a new brand from the Teleda/Orgo winery with the ambition to make fantastic Georgian Qvevri wines that can promote traditional Georgian wine techniques among a broad segment of the US market by over delivering on story and quality for the price.

Marrow bones. Steam baked in CSO 325 degrees for 20 minutes. Topped with parsley, lemon zest, garlic, Maldon alt.

@Kim Shook I bought corned beef and sous vide it. Too much trouble corning it myself.

Stopped at Harris Teeter in Dunkirk, MD on the way to Beach house. TP is fully stocked. Now, if I only had Rancho Gordo beans supply like @JoNorvelleWalker