Anna N

We have so much in common but then we diverge. Somebody dragged you over to the dark side with tuna salad. Meh.😮

Wow. That’s a meal that calls out to me even though I’m not a fan of chicken breast.

But you work hard to get it. You have my admiration for all your efforts to perfect your bread.

Thanks very much for this. I’m always interested to hear the backstory about a dish that I have recently discovered.

Tonight’s dinner is brought to you by the Nielsen Tastebud Recipe Generator. The data input question was: What tastes are calling out to me? The data output came back as onion, mushroom, Balsamic vinegar and blue cheese. So I cut up an onion and some mushrooms and tossed them on a baking sheet along with some olive oil, some balsamic vinegar and some salt and pepper and roasted them at 400°F until I was happy with the result. Then I crumbled some blue cheese over that and let it melt out in the oven. My plan was to serve this over toast but when I opened my microwave to retrieve my bread (yes a microwave makes a fine bread box) I discovered a baking potato (microwave also makes a fine place to keep a potato cool and dark). And so the recipe generator evolved and became roasted onions, mushrooms balsamic vinegar and blue cheese over a baked potato. Sour cream in the left rear - probably overkill but it’s a baked potato dammit.

I did not know there was such a thing as corn flour distinct from what I know as cornstarch until I started baking from Modernist Bread and was able to source corn flour at my bulk food store.

Orzo salad planned over from lunch and reprised for dinner with the addition of some quartered cherry tomatoes. The whole thing was gently reheated in the Cuisinart steam oven.

Oh my lord those ribs are to die for. Or to kill for. But the beans they got to go.

Orzo salad with bacon and spinach. There was a recipe. I went my own way.

No I did not try the honey. I’m not a big one for mixing sweets with egg in a savoury dish. Who knows I might give it a shot one time. Your breakfast looks so delicious.

I hope no more of them belong in the gallery of regrettable food.😂

Along the lines of: What shall I make for dinner? Ah! Reservations!

I suspect I would enjoy that dish! Thank you for sharing that. It’s always intriguing to me how cuisines manage to have so much in common with one another even when they seem worlds apart.

A week or so ago @Kerry Beal sent me this recipe. I was quite intrigued but at the time had no pita nor really any other suitable bread in the house. We remedies that situation on Wednesday. Today as I prepared to make this I tried to remember why I thought it was a good idea. A lot of the comments about the recipe said it was just matzo brei with better bread! Never having sampled this matzo brei, I had no doubt idea if it that good or bad. But since I had homemade ghee on hand, the aforementioned pita and some lovely duck eggs I plunged in. It far exceeded my expectations. For something with basically three ingredients this is a very tasty dish. (As an aside the duck egg I used was a double yolker!) It occurred to me as I was making it and then eating it that there must be other ways one could adapt the fried pita to serve as a carb base in place of something like rice or pasta. So for lunch I fried up another torn up pita and tossed it with leftovers. Very satisfactory. Both meals were prepared in the A4 box, of course.

Belongs in “the gallery of regrettable food I ate on my vacation”. I know we don’t have such a topic but perhaps we ought to.

You know, when done right*, I never found this needed more than salt and pepper. We each have our own taste and I would not frown upon some mustard if that’s what you fancy! I might under other circumstances even be tempted to deglaze with a little Calvados and a little cream for a lovely sauce. How do I know it’s lovely? I’ll never tell. *By done right I mean nothing more than taking the time to get deep colour on everything. I was not quite patient enough today.

Somehow missed this when it was originally posted. Certainly looks very taste worthy? I’ve been reading a few reviews and looking at a couple of recipes and wondered if anybody else had a chance to dive into this book and make any of the recipes.

When we used to “entertain” — OK have friends over for a meal, I often made a Danish dish called pork with apples and onions. Used to make it with pork tenderloin medallions. Today I decided to see if I could do something a little different. I stuffed a half pita with onions and apples and then broke up a pork patty and added it. It does not photograph well. I should’ve remembered that I am stuffed- pita challenged. Others seem to have worked out the physics. I am very good at carpeting the floor with the stuff that should be in the pita.

For those who enjoy a backstory, and I know many of you do, I found. this. I am only sharing it not claiming any proof that it is factual. It may disappear behind a pay wall. If so I apologize. I was able to access it initially but I do not have a subscription.

I think a lot of the recipes have suffered over the years through various upgrades so probably one of them impacted your recipe. It would still be great if you edited it for those who might go looking for it. One day perhaps, when all the moons are aligned, even I might give it a try. I’ve always been quite intrigued by the idea and the name of this salad dressing.

😲😘

Another day when familiar comfort food called out. Vietnamese pho. Fresh spring rolls with shrimp and peanut dipping sauce. Beef and chicken for Kerry. Rare and well done beef for me. Not sure if I failed to forward photographs of the garnishes and my Vietnamese iced coffee from Kerry’s phone to my phone or if those photographs just didn’t get taken this time!

The recipe is certainly there but it seems to have lost its measurement units.

Canadian pricing.

Yeah. It’s a shame. Goose is one of my favourite meats but it’s priced way out of my pocketbook now.