Anna N

Roasted cauliflower with kimchi cream

Those were the days, my friend.

Cold noodle salad with beef, carrots, red and green onions and a soy sauce, chilli sauce, sesame oil and rice vinegar dressing.

But you may never know where I stand on the stuff on the end of the celery.

When I saw your celery in the market thread I was very tempted to ask you how the heck you were going to get it into your refrigerator. One of the challenges I find is that some vegetables are simply too long for my crisper drawers. Sometimes when I have to butcher them, I effectively reduce their life span. Can be annoying. In my next life I will surely find a way that I can shop more than once or twice a month.

Some days one may need to eat as if one’s ship really has come in (or perhaps one’s cattle train has made it back from the pampas). Today was one of those days. The last two potatoes in the pantry were cubed and fried with some minced garlic, a sv’d chuck eye from the freezer was re-thermed and lots and lots of horseradish was made available. For the record I only ate about half of this. I really needed the bounty in front of me but not inside of me.

And I thought I had grasped the concept of fusion cuisine.

More Catalan Beef Stew with Chocolate this time served over rice and with some peas added for colour and variety.

Fried duck egg on a toasted, homemade bun. (Bun came from my freezer.)

But here’s the thing – – my son-in-law loves coconut, my daughter is avoiding gluten, meeting people will eat just about anything so macaroons check many boxes.

This is the treat I had hoped to send with my son-in-law tomorrow. These are supposed to be orange creamsicle coconut macaroons. They taste blah and most crumbled as soon as I touched them. I had collected my mise and I carefully weighed and measured all the ingredients. Nothing should have gone wrong. But I am not one to immediately blame the recipe. As I contemplated what might’ve gone wrong and re-read the ingredients I realized I had completely forgotten the honey. Coconut macaroons can be tooth-achingly sweet but since these were made with coconut milk there was no sweetener of any kind in there. I suspect the honey serves not just as a sweetener but also as a binder and hence the disaster. Having used all of my coconut there was no chance of a second attempt so I made shortbread inspired by @Kerry Beal here.

Fress is on my wish list but it’s not for sale at anything like that price on Amazon.ca.

Yeah the Padermo is Artisan. It is very confusing.

Butternut/nutbutter soup from my freezer with a bacon garnish accompanied by crispbread and Gorgonzola.

Just a heads up. Not all Paderno cookware is manufactured in Canada! Some of it is made in China for those who have an issue with such a fact. If you click on the Q&A here you will see this set is apparently made in China. And before anyone gets their shirt in a knot I have some beautiful cookware that is made in China. I am just saying for those for whom this might be an issue. Click.

Thanks for noticing this. I’m still going back to when I first got my Instant Pot and found their tables to be quite inconsistent and unuseable. Glad to see they are staying on top of things.

Flour tortilla folded in half and “glued” with some grated Parmesan. The toppings are grated sharp cheddar, crispy bacon bits, sliced scallions and a generous shower of black pepper.

I just received a replacement Mini within the last couple of months and it came with hardcopy manuals. I have never had much faith in the cooking charts put out by the Instant Pot people. I find for the most part that the charts by our member @pazzaglia on her website Hip Pressure Cooking to be more valuable. YMMV.

Are you asking if you could make it in a rice cooker?

Not terribly photogenic but quite tasty. This is left over from an Instant Pot meal of pork and cabbage. This. I added some caraway seeds just to pimp it up a bit. It was reheated in its serving dish in the Cuisinart Steam Oven for 20 minutes at 300° on the bake / steam function.

I cannot resist eating at least two or three stalks while I’m preparing it for something else.

I just made rice yesterday. I used the pot in pot method. I used a stainless steel bowl for the pot. I think this makes a difference as other materials might not transfer heat quite so well. I used long grain basmati rice. Can’t imagine that it’s makes much difference if it’s orher long grain rice but I am telling you that it was basmati. I rinsed my rice very well and therefore used only one and a quarter cups of liquid to one cup of rice. Without rinsing it I would’ve used one and a half cups of water to 1 cup of rice. Don’t forget that one cup of water also needs to go into the pot. I do not cover my rice when I use this method. I pressure cooked it, high pressure for 3 minutes and let the pressure drop for 10 minutes before opening the lid. Sometimes you need to release a little bit of pressure after 10 minutes before the lid will open. Hope it’s of some help.

Sharp cheddar, apple, and pancetta on a flour tortilla. The balsamic glaze drizzle is a little messy.

Found some peppers languishing in my crisper drawer so fried them up with an onion, livened them up with some Aleppo pepper and then turned them into breakfast with the addition of scrambled duck eggs.

Click.