Anna N

Stop. Don’t think I can take anymore!

There is acid in the recipe but I think it’s added a bit too late in the game. I add my acid in the very beginning to help retain the color of the cabbage.

Straight outta da fridge.

75° eggs SV’d for 13 1/2 minutes.

My recipe is quite similar. No onions, no red wine and red currant jelly at the end

Not very shapely but I think they will be good. Just a high hydration, no knead dough.

If I remember correctly I saw them in Pusateri’s in Oakville Place. I was not even aware that the place existed but had to wait for someone who was doing something elsewhere in the mall so I wandered around. I have been to the one in Toronto before. I think I might have seen them in the Whole Foods but I’m not sure about that and I don’t get to either place very often.

Fooled around with this today and found the 14 minute egg to be just about where I would enjoy it most. 13 minutes was still too goopy. Actually I think a 13 minute and 30 second egg would be even better and that will be my next try. I am using relatively fresh supermarket eggs graded large.

Then best you shouldn’t eat it.

Thanks for this. I am quite a fan of tilapia unless I get really muddy piece which happens a lot less than it did at one time. Must see about the availability of frozen tilapia.

Leftover shrimp in Rao vodka sauce with a small dinner roll.

Recently we had a discussion about Rao brand sauces (here). I received a gift of two of the sauces. The marinara and the vodka varieties. Tonight I used some of the vodka sauce with some shrimp and a glug of cream over pasta. Really amazing taste for a commercially made sauce.

Roasted cauliflower with shichimi togarishi.

Small duck breast with sautéed tomatoes and sugar snaps.

My name is Anna and I am being pulled inexorably to the dark side.

Me too!

This small squash which I believe is a sweet dumpling variety was a gift. I roasted it with some butter and some maple syrup.

Cauliflower cheese always struck me as a silly name for the dish. And I wouldn’t dream of trying to persuade you to like it regardless of its name. As for macaroni and cheese…. Have never seen the point. Rubber and glue truly describes it. But I didn’t grow up with the blue box or any other version for that matter. My kids and grandkids still eat the stuff.

Home made baguette slices brushed with olive oil and pan grilled before being scrubbed with tomato and piled with prosciutto.

Cauliflower with cheese sauce and a dusting of smoked paprika.

Thanks. I think there is enough leftover bread in this house that I would not need to buy it. But perhaps I’m missing something.

Bon voyage.

Thank you so much, @ninagluck Such an interesting use of cheese and leftover bread.

@ninagluck Your soup looks very inviting. Can you please say more about the fried bread dumplings? When you say mountain cheese do you mean something like Gruyere?

Back in the day Melissa Clark’s recipe for roasted broccoli and shrimp seemed to be on everybody’s radar. Long before we were talking about sheet pan suppers, this one-dish fast and easy meal won many fans. But when I went on a hunt for it today I discovered not everybody loved it Click. Still I was prepared to give it a chance. There’s no doubt it was very easy and with very little clean up but I, too, found it less than earth shattering. Perhaps it was just overhyped. I will still keep it in my back pocket. In the background you can spot a broccoli stem salad. Nothing but peeled broccoli stems sliced and tossed with lemon juice, olive oil, salt and pepper.