Anna N

Sad to hear this. She also had a book of her own I do believe about cooking for one which was quite interesting.

What? You think I was prepared to share? Not a chance!

Cheese added after 15 minutes of baked time and re-entry shields in place. The finished tart. It could've stood a little longer in the oven to better melt the cheese but since it is going to be reheated I decided to quit while I was ahead. The recipe suggested that the liquid drained from the mushrooms and leeks should either be discarded or saved for another purpose. I tasted it. I poured it into a cocktail glass. No more liquid to worry about. Here's a link to the recipe for those who are interested. It could not be easier. Missing from my recipe is the thyme (one of us is unbelievably not a fan) and a good sprinkling of pepper, out of respect for our mini roommate who might want some of the tart. She is really the only one who should be eating it since she is the one who wears a bib. You all know how puff pastry is as far as crumbs are concerned. Whoever thought it would make good appetizers for a fancy dress cocktail party? Un décolleté plongeant is a crumb magnet. Just saying.

Outside temperature currently is 20°C/68°F. Room temp! I am comfortable.

I was hoping to show you just how high those raindrops were bouncing on the balcony. Unfortunately I didn't manage to capture it but it was quite dramatic. One of those summer rain storms which is over almost before it begins. At least the air is nicely cooled down now.

Can you believe that we are reduced to buying supermarket eggs? Seems our egg people are out of chickens or out of eggs. One promises that eggs will be ready next week, beautiful multicolored ones, but we will be home by then. The leeks contained barely any dirt at all! @liuzhou would have recognized them immediately! Nevertheless old habits die hard and they were still given a darn good swish or two in water. The garlic gadget redeemed itself somewhat. It did a very commendable job in thinly slicing unpeeled garlic. Sliced it much thinner than I ever manage to do. The leek/mushroom mixture is cooked and draining and I am going to take a short rest before I continue with the job of finishing the tart.

Well you are not too far off. Kerry called me from the supermarket saying they had some lovely looking leeks. I am a sucker for leeks and a tart immediately came to mind. As that thought flitted through my head, Kerry sent another text asking if she should bring more puff pastry home. So eventually two and two got together and I saw in my mind's eye a mushroom, leek and goat cheese tart. Guess I should get myself into the kitchen and start cleaning some leeks!

Thank you so much for giving us a glimpse into life in Hong Kong. I have so enjoyed myself following along.

Apparently I am not worthy.

I do believe we had trouble before and apparently it didn't get properly repaired. I am most grateful that the temperature fell overnight in that today should be quite reasonable with a breeze coming off the channel.

Good morning. The sky looks rather threatening but at least it is cooler. Good, because it will take days for the parts needed to repair the AC to arrive. Breakfast this morning was a repeat. Some things are so good that once is not enough. I tried @TicTac's "wet hands" on bread and it did seem to mitigate the problem of crunchy toast so thank you. Kerry is headed down to Gore Bay today to visit with a friend and take care of a couple of errands. Not sure yet what I might get up to.

Thank you. It wasn't bad.

Toooooo much! You just gotta love the ingenuity! Looks like a job for @Kerry Beal Thanks for bringing a smile to my sweaty face.

And it is amazingly good.

Well despite the unbearable heat I felt I would be letting the team down if I didn't at least try reheating roasted cauliflower in the Cuisinart steam oven. 10 minutes, 325°F on steam/bake function did a very creditable job. edited to add photo.

Even the brain will stop working soon. Our air conditioner is non-operative and I am melting. Thank heaven for the smallest breeze coming off the channel.

I suspect I am suffering from an acute failure of imagination. The tortillas are about 3 inches in diameter. So very tiny. I think about the only thing I have ever done at home with tortillas is make cheese quesadillas. I have had fajitas in restaurants and think they are just great but have never made them at home as far as I recall. But perhaps I could prod my imagination into doing a little work here. Reheat some roasted cauliflower, warm up some tiny tortillas and serve with some romesco sauce. Maybe I could get on a roll here after all.

We are both shameless. We may never know if the CSO does a good job of reheating roasted cauliflower because neither one of us can stop picking at the tray. it is now cold and still good. I had some with my romesco sauce. It's not a bad sauce but doesn't hold a candle to the one from the Zuni Café cookbook.

They are the most evil of all!

Now that might work with store-bought salsa and at least there's none of those evil beans in it! Thanks.

Excuse me. This was my plate!

And after all that I forgot.

So it looks as if I will have to take one for the team. Cauliflower ready to go into the oven to be roasted. I ran across a tip that suggested collecting all the little crumbs that are inevitable when you try to slice cauliflower and put them in a smaller container and roast them separately for a shorter time. I think I will just put them in after the larger pieces are mostly roasted. Why is it that some cauliflowers will yield "steaks" and some won't? I decided I wanted a romesco sauce with it but knew I was not up to the complicated version in the Zuni Café cookbook although I do love that one. So I turned to Serious Eats for their version. Garlic, tomato, bread, almonds are ready to be roasted. I intend to cheat even more and use roasted peppers from a jar! Even as I post I'm thinking I am going to remove some of the almonds and replace them with some hazelnuts because I can!

And another question. What would you do with mini flour tortillas? Mexican is not my forte and remember we are in the land of ingredient paucity. Why sometimes you can't even find chicken thighs.

So. Has anyone tried reheating roasted cauliflower in the Cuisinart steam oven? How did it turn out if you did so?