Anna N

No personal experience and I don’t know how much credence to give this but it is at least start: Click This is the clambake from the manual for the oven which is available online. Seafood includes two lobster tails. According to the manual you cook the vegetables for 20 minutes at super steam and then add the seafood with the lobster tails in the center of the pan and return to the oven on super steam for an additional 15 minutes.

I also have little difficulty imagining the the sounds you made —- but we won’t go there.

When it’s cold enough to freeze the *#%*s off a brass monkey, only good Ramen will fix the problem. But a trip into Mississauga was not going to work too well for @Kerry Beal and me today. It was just simply in the wrong direction. Fortunately for us Kenzo has opened a place in Hamilton! Gyoza. I believe the name for these is hantesuki gyoza (gyoza with wings) referring to the “lace” surrounding them. We each ordered the same Ramen bowl variation so only one photograph.

Duck maryland cooked in the Instant Pot mini. Unfortunately the skin stuck to the mini because I didn’t have it hot enough I suspect. I actually did two duck legs one of which will be stashed in the fridge for another meal. Roasted shallots and carrots.

I didn’t quite halve it but I did adjust it but more because I didn’t have enough mushrooms. I suspect it would do fine in the mini as it stands.

@ElsieD I would be really surprised if you do not fall in love with that small whisk. I was given one many years ago and wouldn’t part with it for the world.

What temperature/function did you use? I also have sausage roll envy as even the ones I had put aside for myself I caved and gave away.

More soup. I was given three small kabocha squash but when I went to store them today I discovered that each of them had one or two small soft spots. I was not willing to risk losing them so I turned them in to a roasted and curried soup in the mini.

I am so with you on this. Christmas is all about the day after.

I had some mini potatoes in the refrigerator that I had SV’d a few days ago. I fried them up in some duck fat, added a very fresh egg and toasted a slice of homemade bread. That little jar of fruit spread is from a selection that was part of a Christmas gift.

Dinner topic? Soup topic? Instant Pot topic won this time. Mushroom soup made in my new mini based on the recipe by our own @pazzaglia and available on her website Here.

I was thinking of making sous vide scrambled eggs this morning but I am bound and determined that I want to serve them in a bread case a la J. Pepin. Here.

I do love those dishes.

Wanted to play with one of my new toys today. Using the Instant Pot mini I made a beef stew with mushrooms, onions and carrots and then topped it with mashed potatoes also made in the mini. Potatoes milk, butter and salt all went in to the mini and were pressure cooked for seven minutes. I then mashed them with lots of cheddar cheese, and spooned them over a bowl of the stew. I put the stew in the oven for 30 minutes.

I know there are fancier ways to start Christmas day but I doubt there are any better ones. Fresh eggs on toasted homemade bread.

Yes. The best bread for the least effort. I can’t choose between them because I think they are just different animals. Very good animals but different.

Thank you. Yes a little lagniappe! They are very cute. Merry Christmas to you and yours also!

I think we usually share our food and cooking related gifts each year. I don’t think anyone has started one for this year. At the Nielsen household the tradition was always to open one’s gifts on Christmas eve. And so I show you my bonanza. Isn’t she cute? Two linen-lined oblong bannetons. My favourite boxed wine. Don’t judge. For when wine won’t quite do the trick. Negroni makings because it’s my favourite cocktail and scotch because sometimes only the strongest medicine will serve. Perhaps the most appreciated of all because it keeps on giving for most of the year — an Amazon gift card. (And not shown — a bonanza of squash from the final day of the farmers’ market, some home-made cultured butter and 4 lbs of commercial butter so I can keep on making enriched breads.) I hope Santa is good to you too!

Hmmm. A curious way to describe the size. I run into two distinct sizes and treat them quite differently. There is the small Pekin breast (rarely more than 8 ounces) and the much larger Moulard (often up to a pound or slightly more). Lengthwise I don’t think they differ too much.

Curious to know the size of the duck breasts you were doing this way.

So far I rate this bread as the biggest bang for your buck in Modernist Bread.

Thanks. I was very interested in Tasting Georgia but it is not available as a Kindle edition and that is a dealbreaker. Supra is available in that format and very reasonably priced. I shall be interested to see what you think when (or if) you start cooking from it.

Might be worth checking your scale. I don’t find that amount of salt out of line by any means. But we all have our own idea of how much salt we enjoy so perhaps this is more than you are accustomed to.

Mini potatoes cooked sous vide and then smashed and browned in duck fat. Leftover sous vide chuck eye and some spinach.