Anna N

Dan Leader’s 4-hour baguette.

Modernist Bread naan brushed with shallot oil and then topped with mozzarella cheese, tomatoes and raw shallots. Broiled briefly and finished with crispy shallots.

Just when you can’t think of a single reason why it’s fun to be a singleton…....

Occasionally it is good to indulge. A fry-up with all the things I like and none of the things I don’t like. The egg was a double yolker but one of the yolks did not survive my ineptness.

Orzo salad. I started out with a recipe but then I began colouring outside the lines. The green beans were great. I did them in the manner of @JoNorvelleWalker. Pressure cooked for exactly 30 seconds. We need the addition of seconds to the timer on the Instant Pot.

Well I checked my notes and lo and behold there was nothing there. Horrors! But I found it here. I’m a big chicken where torches are concerned so browning is almost always done in cast iron.

They were so light I knew that they couldn’t possibly be hiding any calories at all so I ate four of them.

More hamburger buns (traditional) this time for my son-in-law

I had a little bit of the puff pastry that @Alleguede had made for me so I could make sausage rolls. I didn’t want to waste even a gram of it so today I pulled it out and made these cinnamon-sugar palmiers for my granddaughter. Since I have learned that my oven lies about when it has reached temperature and I depend on the oven thermometer to tell the truth my problems with puff pastry seem to have disappeared. Thanks to everyone who helped me on that one.

Kimchee and cheddar omelet with a gochujang drizzle. (I don’t know why it works but it does ).

@Duvel Definitely one of the more unusual meals that I have learned about here. Thank you for sharing.

Some time ago I learned that my son-in-law really wanted a pot roast. The Instant Pot seemed the perfect vehicle to make this. Then on a recent shopping trip I spotted this I divided it into two, froze half and turned the other into a pot roast using my brand new mini. Son-in-law drove over a few minutes ago, grabbed this container and took it home. He reheated it and devoured most of it. He shared a little bit with my granddaughter. Both are very happy as am I.

Roast pork shoulder with kimchi mayo on a homemade hamburger bun and some crackling on the side.

Me too. This was a pork shoulder roast and I was looking for something extremely traditional.

@Duvel Disclaimer: I am not a raw pork person at anytime of the day. This has been waiting until I had both ricotta cheese and grapes in the house at the same time. Toast with ricotta and roasted grapes. (I almost missed again as the grapes are getting long in the tooth.)

Well I read the thing all the way through but there was a drumbeat of “first world problem” echoing in my brain and visions of emaciated infants and children in war zones and refugee camps popping up with every paragraph. I will stick to the idea that clean eating means I don’t need to wear a bib most of the time. Thanks for sharing.

This is the crumb of the Jewish rye. I thoroughly enjoyed this slice with some homemade cultured butter that was part of a Christmas gift. I used Guinness as the dark beer.

I found a little pork roast at the supermarket and being Christmas and all I was really missing my traditional Christmas pork. I debated whether to roast this one or turn it into carnitas (never had those). But the roast idea won. It ended up being quite disappointing. A bit overcooked and dry.

I cannot imagine trying to manipulate a knife that is almost 20 inches long unless I was a contestant in a fencing match. But, as always, to each their own

OK so baking books rarely inspire me. I bake because I challenged myself to get over my fear of baking. This book is drawing me in. Vanilla Bean Meltaways, Danish butter cookies (called House Cookies here), and I am only just getting started. A disdain for chocolate chips in favour of real chocolate.... Yes! Many thanks for this link.

Jewish rye. The rear loaf was slashed and the front loaf was “docked” with a chopstick in lieu of a dowel. Tried to discover how this should be done but found no help so I just poked away.

From his own website Here.

Doggy bag breakfast. Gyozas from yesterday’s lunch at Kenzo Ramen. Was not sure of the best way to reheat these. Andrea Nguyen to the rescue. She advises reheating them exactly the way they are cooked with a combination of oil and steam. Worked well. Here.

Great review. Congratulations. Interesting look at Vespertine. Thanks for sharing that.

I’m with you. When I have cooked lobsters in the past I have steamed them and usually for between 10 and 15 minutes depending on size so I don’t see why this wouldn’t work. I’d be happy to test it out if somebody wants to send me the lobsters.