lindag

I meant to add the the original post that this dish didn't hold well for leftovers. Next time I'll halve the recipe. It just got soggy and not particularly appetizing looking. And, I think, the flavors faded.

Each layer was alternating different slices., i.e., layer 1: zuke, squash. tomato onion. next layer the same.

I made a Zucchini and Tomato Tian with Caramelized onions a couple nights ago. The aroma while roasting was amazing as was the finished dish. I used: ¼ cup extra-virgin olive oil, divided 3 onions slice 1/4" thick, cut in half S & P 2 minced garlic cloves 1 pound zucchini sliced 1/4" thick 1 pound yellow squash sliced 1/4" thick 1 pound plum tomato sliced 1/4" thick 1 tsp minced fresh thyme 2 ounces gruyere shredded Adjust oven rack to middle position and heat oven to 375 degrees. Brush 13 by 9-inch baking dish with 1 tablespoon oil Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions and 1/2 teaspoon salt and cook until softened and lightly browned, 12 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Spread onion mixture on bottom of prepared dish. INSTRUCTIONS INSTRUCTIONS Adjust oven rack to middle position and heat oven to 375 degrees. Brush 13 by 9-inch baking dish with 1 tablespoon oil; set aside. 2 Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions and 1/2 teaspoon salt and cook until softened and lightly browned, 12 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Spread onion mixture on bottom of prepared dish. 3 Alternately shingle zucchini, yellow squash, and tomatoes into single layer of 4 tightly fit rows on top of onions. Sprinkle with thyme, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Cover dish with aluminum foil and bake until vegetables are tender, about 30 minutes. 4 Remove foil, sprinkle Gruyère over top, and continue to bake until bubbling around edge and lightly browned on top, 20 to 30 minutes longer. Let rest for 10 minutes before serving. Adjust oven rack to middle position and heat oven to 375 degrees. Brush 13 by 9-inch baking dish with 1 tablespoon oil; set aside. 2 Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions and 1/2 teaspoon salt and cook until softened and lightly browned, 12 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Spread onion mixture on bottom of prepared dish. 3 Alternately shingle zucchini, yellow squash, and tomatoes into single layer of 4 tightly fit rows on top of onions. Sprinkle with thyme, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Cover dish with aluminum foil and bake until vegetables are tender, about 30 minutes. 4 Remove foil, sprinkle Gruyère over top, and continue to bake until bubbling around edge and lightly browned on top, 20 to 30 minutes longer. Let rest for 10 minutes before serving. Alternately shingle zucchini, yellow squash, and tomatoes into single layer of 4 tightly fit rows on top of onions. Sprinkle with thyme, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Cover dish with aluminum foil and bake until vegetables are tender, about 30 minutes. 4 Remove foil, sprinkle Gruyère over top, and continue to bake until bubbling around edge and lightly browned on top, 20 to 30 minutes longer. Rest 10 mins. This is a terrific recipe and a great way to used those fresh veg.

Does that blue platter not have several chips around the rim? If I'm not mistaken, that is a health hazard, no? Nevertheless, the food looks quite remarkable.

Now that's what I call commitment!

Just ordered the Wrap n Snap.

Just shoot me...

I've been using Stretch-Tite from Costco for a very long time, however, the last I got is much thinner and more difficult to wrangle. This caused me to look for alternatives. I checked in a CI where I often look for recommendations and found that their top choice is one I'd never heard of: Freeze-Tite I have some on order and will report back with my findings.

I'll never again cram so much stuff into my freezer drawer that it won't close completely!!! Items had fallen off the back of the drawers onto the base of the freezer. Couldn't see them let alone get hold of them. Panic set it. Got a mop handle and rooted around 'til could pull them out. Had to pour myself a glass of wine.

I think we're both talking about this one. (eG-friendly Amazon.com link)

Yes. HOWEVER, this PR is in its original unopened packaging from Costco. It got abandoned n the back of the crisper.

I know...lt's just me, but you couldn't pay me enough to eat candy corn! It tastes like candle wax.

There's a reason that Ritz crackers have been around for nearly 90 years. I particularly love the 'Everything' variety.

Actually, I have a large wedge of PR residing in the fridge for far too long that like to grate up before it becomes concrete. I'm pretty sure I own the fine disc that @JoNorvelleWalkermentioned upthread. The consistency I'm after would be like that which @blue_dolphin described as 'feathery'. I'll see if I can find that grating disc and do a test drive.

Yeah, I have several grating disks but I'm not sure if it's wise (given how hard the cheese is) or if it yields the right texture. Ina Garten grinds hers in the Cuisiinart and I generally take my cues from her.

Can anyone here tell me how best to grate (no grind) parmesan in the FP? Is is possible?

Definitely my kind of place. Wish I was there.

Ooni now makes an indoor model. See it here.

Anyone here own one? With Fall coming I'm tempted to buy one but there are a whole lot of options and prices. The Breville and the Ooni appear to be the top-of-line models and are pretty pricey. And then there are many other brands and designs.

Cooked on the Ninja Speedi (air fryer setting) yesterday Crazy good. HAWAIIAN HAM SHISH KABOB RECIPE SERVINGS 10 skewers AUTHOR Krissy Allori (recipe from SelfProclaimedFoodie.com) INGREDIENTS ▢2/3 cup unsweetened pineapple juice ▢1/2 cup ketchup ▢4 tablespoons soy sauce ▢2 garlic cloves minced ▢2 tablespoons brown sugar ▢1 whole ham steak ▢1 red onion ▢1 orange or yellow pepper ▢8 ounces mushrooms ▢1/2 fresh pineapple peeled with core removed INSTRUCTIONS To assemble the skewers, cut the ham, onion, pepper, mushrooms and fresh pineapple into 1” cubes and thread onto metal or wood skewer sticks, alternating ingredients. Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make. To make the grilling sauce, combine the pineapple juice, ketchup, soy sauce, garlic cloves and brown sugar in small sauce pan. Bring to a boil, then reduce heat to low and simmer for at least 10 minutes. Allow to cool before use. Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make. Cover skewers with grilling sauce. This can be done ahead of time and then stored in the refrigerator, if needed. Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make. To cook skewers, heat grill to medium-high and sear each side for about 5 minutes until all ingredients have been heated through and have nice sear marks.

Let's try it. Hold My Beer.

This is mine. Not a salt 'pig' but with its lid it saves me having to clean up the salt spilled wen I knock over the container. These comes in sets of various sizes, often the lids are sold separately. Useful for many things.

What? Learn about it here. i had to try it.

I have a rather large stockpile of dried beans in my pantry. I'll make it my job to sort through those in dispose of any that seem to have reached their end. Anymore it seems that canned beans are preferred and I plan to be a little more selective when buying. There really aren't a lot that I need to keep on hand anyway these days.