Raamo

It takes about 40 mins, For last few years I'm using easy cook on the steam oven, I just tell it the weight and it does the rest. I tried it once manually doing steam / convection times per MB, but that was years ago (And this post). So I don't recall any specifics. Easy mode works great!

Fingers, dump out and roll around

Simple dinner: Waffles, but when you have lots of blueberries how can I resist?

American wagyu ribeye. Bordelaise sauce, fried green beans, a 2011 Belle Couise from H.D.V., and for dessert panna cotta! It's my birthday today so why not go all out

American Eye of Ribeye wagyu and mashed potatoes:

Tonight - duroc pork rib chop with asparagus, pickled herrings (appetizer) and an 08 Reserve Cab from Whitehall Lanes. For my wife First time she's made Enchiladas at home. (and said that Enchiladas are not very picturesque) For dessert Baklava

I didn't make it - my wife did, sheet gelatin is a must. Otherwise I know it's not too crazy, she got the recipe from Peach Melba in Patisserie: A Masterclass in Classic and Contemporary Patisserie. Which is a way fancier dessert that incorporates panna cotta. This is an awesome cookbook full of very fancy desserts that are amazing! If you like to bake it's highly recommended.

Tonight: Chicken Bastela from cookbook I've linked before: 1/2 Plated with Cilantro and Preserved lemon. And for dessert: Vanilla Panna Cotta with Strawberry & Blueberry jam: Showing the Jam:

Lunch today, "Quick" tomato sauce with peas and potatoes, from our 1000 indian cookbook I've posted from before. It's quick because she calls for tomato sauce instead of starting from tomatoes, thee's more then 3.5 tbls of spices in here. 2 Serrano peppers for heat. My wife got pureed tomatoes instead of tomato sauce, still worked fine - added plenty of water (usually her recipes add more water then we like) and got the consistency really good. This was much better we even expected so we'll be making it again. Oh and it has Fenugreek leaves in it - which I am so happy we discovered years ago when we got this cookbook. Did you know this is what can be used to make imitation maple syrup with?

One of those what is fresh at the grocery store days.... Walleye and asparagus, with a negroni.... cuz.. well everything! We didn't have sliced almonds so went with normal panko breading then fried.

Best Vegetarian Chilli from one of the america's test kitchen / cook's illustrated cookbooks. It has bulgar wheat and mushrooms so it's "meaty" I made a small loaf of basic french lean bread from modernist bread. This is the 2nd loaf so it's had more time in the fridge, thus the nice air bubbles on the crust.

A few years ago Saffron closed down. It was one of our favorite restaurants in Minneapolis. Lucky for us the chef/ owner published a cookbook. We finally tackled making Duck Kefta Tagine with Sweet & Spicy Tomato Sauce. It took ordering a lot of unique ingredients but we recreated close to what was served at the restaurant! It's SO GOOD!!!! Here's our "tangine": And then my bowl: We'll be making this again and again

Lunch today, Fish and Chips! Fish is cod. Bit more involved then we usually do for lunch, but my wife teaches in the later afternoon/evening so can't do this mid week and we picked up groceries too late on Sunday to make this on the weekend. Very nummy

Dinner today was totally Japanese. つくねとごはんとてりやきを食べます My attempt at Japanese lol, it's Tsukune (chicken meatballs), Rice, Teriyaki dipping sauce and I was drinking sake (not mentioned in my Japanese). The rice is in a rice bowl we picked up in Japan, the sake cups / bottle as well. Even the sauce is a small bowl we got in Japan, I should have put it on my plate, that's how I used it. This is a recipe in Modernist Cuisine and it's my goto recipe for dark chicken meat.

Big thick berkshire pork chop with some asparagus: Club of pork?

Once in a while I pull a recipe out of a cook book and try it, this is Corn Cakes with Creole Shrimp. It's from Sara Moulton Cooks at Home. We won't be making this again. My wife liked it, but the corn cakes remind me of potato pancakes my mother would make and I couldn't stand.

ok 2/5 vs 3/5 She decided where the bacon goes.

Dinner tonight, I was looking for things that pair with Cab Sav, and Tarts were one option. 1/2 is for me, other 1/2 for my wife, mine has the bacon. Both have squash, shiitake mushrooms, asparagus, dried basil, goat cheese, shallot.

duroc pork chop and asparagus for dinner tonight, cooked the pork at 140f for just under 2 hours. Not picture, 2006 Whitehall Lanes Rutherford Cabernet Sauvignon. Very tasty!

Fish and chips tonight. Easy tarter sauce and ketchup of course.

Butternut Squash Tart with Goat Cheese My wife saw this in a catalog, and decided to make it. Next time we'll add some more complexity to the filling, it's mostly all sweet.

I love the preserved lemon, would not skip it!

We like AB's Shakshuka so much we've made it a few times. This is just my 3 eggs, my wife eats 2 eggs. We only put 5 in. It makes more then the 2 of us can eat so we save the left over sauce and eat with Nan and it's very tasty.

This is on their site: (https://www.nomiku.com/) Not surprised, I backed in the KS, had problems with it and was told clean it much more often. So I rarely use it - our polysci model has larger tubing or something for the water so it just keeps on trucking other then the electrical problem I had to send it in to get fixed. Though it's a real work horse for us.

For Lunch Saturday I made Alton Brown's Shakshuka, we've made Serious Eats Version before, AB's required more planning. I started the lemons 6 weeks ago. We did 7 eggs, this was amazing, way more complex in taste then the SE version, bit more work to plan, but once you make the prerequisites you have quantity for making quite a few of this.