Anna N

Our friend, Gary, preparing a pineapple to go on the BGE.

Kimchi frittata.

Cheese and garlic pull apart bread.

My son reports that the focaccia was a huge hit and this is all that is left.

Focaccia coming off the green egg and about to be served.

Kerry is calling this "artichoke bums".

The place is starting to rock Focaccia with roasted and black garlic. Kerry practising her (ASM) arial salting method.

Actually I'm reporting from the comfort of my own home!

The "free and the purchased". I am not sure which is which. Chicken by, Gary, one of the other cooks who we meet at most Eggfests.

And the doors are open! Let the games begin. First up is Kerry's Mac 'n' Cheese.

So you must all suspend your disbelief and believe for a few hours that I am really @Kerry Beal. She is cooking at the Toronto Eggfest. As far as possible I will be "Live streaming" with the help of my son who is doing the photography and being a gofer. I am sure Kerry will be following along when she has a few moments to spare. Here's Kerry just getting set up.

@liamsaunt oh dear. Cannot really say that I am surprised having tried a few supposed bread replacements using gluten-free this that and the other. I have definitely given up on HelloFresh because of their bizarre behaviour regarding Friday delivery. But it appears there is a new kid in town that I have yet to explore fully. Simply called Good Food, I see it popping up frequently in TV ads. I did have a quick glance at their website but it was not particularly user-friendly from the short time I spent there.

Cross posted on the Cuisinart Steam Oven topic.

Breakfast. Potato salad and poached egg. Baby potatoes tossed in olive oil and roasted for 25 minutes at 400°F steam bake function. Recipe inspired by one found in Food 52: Mighty Salads.

Last night's leftovers reheated in the Cuisinart Steam Oven and perked up a little with the addition of some frozen corn and frozen peas.

Do report back!

@HungryChris, Deb is a VERY cherished person. This began life as an Ottolenghi inspired recipe is for an omelet and morphed into something not quite an omelette, not quite a frittata and about 3 km away from where it started in terms of concept and execution. Nevertheless it made for a tasty and filling breakfast.

A somewhat mucked up version of the recipe from Ottolenghi's Jerusalem. Although this recipe seems to have garnered its share of kudos, I had my doubts that it would suit my taste. I tend to shy away from savoury recipes that call for cinnamon. But this just works. I mistakenly grabbed jasmine instead of basmati rice, I didn't chop up nearly enough herbs for the finishing touch, the currants were more easily located than the barberries and yet, despite all this, it seemed like comfort food that I had been eating all my life. There are leftovers and provided I can resist seconds......

Yes. You have hit the nail on the head. She leaves me awestruck and guilt-ridden.

Click. The Canadian version of Trader Joe's which existed on the West Coast for five years is closed for good. Facing a lengthy court case, the owner decided to throw in the towel.

Nudged/inspired by @blue_dolphin once again, I knew I should make better use of my copies of all of the Ottolenghi books in my Kindle collection. This is from Jerusalem. Tomatoes are fried, topped with a mixture of chopped parsley, garlic and fresh chilli, turned over for a minute and then served with some bread. Definitely will wake up your taste buds first thing in the morning and probably give you some solitude for the rest of the day.

Today Kerry had business to take care of in Toronto so we dropped into a favourite eatery for lunch. Pho Phuong on Dundas Street serves bahn xeo (savoury fried pancake), a favourite of both of us. As is our wont these days, we shared a slection of appetizers. Deep fried shrimp and squid platter. Beef rolls wrapped in tropical leaves. Cubes of rib eye steak. And the pièce de résistace banh xeo.

Just gorgeous. Love those bride & groom oreos!

@gfron1 I love my kitchen toys but if anyone epitomises how unimportant they are to producing amazing food it has to be you! I still recall a photograph you posted of your range at The Curious Kumquat. You do keep me humble.