Raamo

Tonight Berkshire Pork chop with Mashed Potatoes and a Pinot Noir wine

2nd time I've made this... and won't be the last since my wife really likes it. Potatoes with Bell pepper Confetti. I cut the bell peppers smaller this time. Since they are "confetti"

My wife found it... Potatoes with Bell pepper Confetti Page 255. It's not in the same section with most other potato curries. Rather it's vegetables on the side.

Modernist Cooking @ Home Risotto Used Duck stock and grana Padano cheese. Added in peas of course. Wine is a 2015 Chardonnay from HDV in Napa.

We use the White Rice/Mixed setting - our rice cooker is the NP-GBC05 It comes with a cup, we fill that to the 1/2 mark then in the bowl there is a mark for 1/2 and we fill water up to that level. That works every time, I have no idea what the exact ratio is. I trust the machine. It does take at least 50 mins or so - we usually put water/rice in it and set a time we want it to be done. Often that's 2 hours ahead of time.

We've stocked Jasmine rice for a while. For all those times short grain isn't called for and basmati is too long. Should be telling we make Japanese food though Indian Food and then plenty of curries in between. Our Zojirushi handles all 3 with ease...

I remember these from my childhood. But I won't touch them any more. Any nostalgia is removed by remembering how much better good biscuits are.

It's already ground duck - I get it from online: Maple Leaf Farms Store

Duck Kefta Tagine from The New Mediterranean Table I've made this many times, I used up the 1 lbs of duck I ordered a while back and was into the new shipment.. which was 12 oz instead of 16oz per package. Inflation at work. So smaller Kefta it is, but that's likely OK. My wife made the Naan and I paired it with a 2011 cab from Napa (Whitehall Lanes) This will be dinner for 3 days. Still remains my favorite dish to cook at home. Very much a restaurant level dish in effort.

I don't remember. I tend to flip through the book since sometimes you find something in another section. I don't find it in the potato curry section - and usually I keep track of the name of what I made.

Picked up J. Kenji López-Alt's food lab cookbook finally. made Hash for dinner - just a fried egg on top instead of following the recipe exactly.. I've had this at restaurants, but 1st time I've made at home. Won't be the last.

This evening, final pizza of 3. New York style from Modernist Pizza - dough recipe makes enough for 3 days worth. Just had to take a picture because it turned out so nice My side is Sausage and my wife has Pineapple... neither of us will eat the other's side

What to do for dinner, well we have potatoes and not much else... sure lets see what the 1000 Indian recipes has. Never made this before - but darn I'll be making it again. Simple yet complex. Rajasthani Potato Curry Same cookbook I've linked before - if you like this kind of food - get the cookbook

So we started simple... just a jar of canned peaches. Should I add some guar gum to this? I'd have to order some since we have lots of modernist powders but not this. This is day 2. We seem to have to respin to get this good consistency.

We had a few tomatoes left from the season (it's below freezing overnight here now) so why not make pasta. So this is fresh tomatoes + vodka + sour cream + hot peppers and some fresh oregano and rosemary (the basil plant is gone) It was really creamy so some bread to scoop all that extra sauce up And thanks to the amazon sale and fact I've wanted a PacoJet for years... the Ninja Cremi is home... Our first use of it is canned peaches frozen and spun: I'm sure I've had paco jetted ice cream at resturants... it's so simple and so good. Oh and the wine is a 2018 Pinot from Whitehall Lanes in Napa.

You could make some imitation maple syrup: https://brooklynbrainery.com/blog/the-great-diy-imitation-maple-syrup-experiment-part-i

Thanks - ordered. Good enough discount to make trying this worth it.

1,000 Indian Recipes cover is different but the author is the same.

It's dried fenugreek leaves, we got it at our local Indian grocery store. We use them in about 60% of all recipes we make out of this cookbook. The seeds are also used, but not as often. They are the source for imitation maple syrup.

Nope recipe says any, suggests russet - I used yellow and it worked fine.

Boil / Steam the potatoes - when cool skin and cut up. I steamed pre pealed so just cut up hot. In oil + gee (~tbps depends upon how much potatoes) add 1 tsp cumin seeds and 1/4 tsp black pepper. quickly add the rest of the spices - was 1 tablespoon lightly ground coriander, 1/2 tsp of salt (to taste), 1 tsp fenugreek leaves (which IMO are key) Wait till fragrant, Then add the potatoes - cook until browned. They pick up all the spices. Add in red peppers, cilantro, mango powder and cook until the red peppers are done. Serve over rice is what I did, but seems to be optional. Garnish with Gram Marsala. Pretty simple. It called for way more potatoes / and like 3 red peppers - I scaled it down to 3 potatoes and 1 bell pepper. This kind of recipe is pretty easy to wing. You can adjust the spices to preference too. I like heavy spices so I didn't scale them down much.

Needed to use the red pepper up... I like Indian potato dishes. So I found this one, potatoes with red pepper and spices: I just love fried potatoes (were steamed first) with cumin, coriander, fenugreek leaves, and pepper.

Bruschetta with fresh tomato and basil from our garden. Balsamic vinegar, EVOO, and salt round out the topping. Goat cheese over toasted bread. I had 6 pieces, showing 3.

Tonight for dinner, Halibut with succotash and a herb / preserved lemon vinaigrette. Based off a restaurant dish we just had but our own creation.

From Patisserie: A Masterclass in Classic and Contemporary Patisserie this is the entire Citrus slice: My wife did most of the steps, I helped with a few - got to heat eggs and sugar to 99f then wipe to a ribbon for the first time. We don't make the macron to go on top of a single slice like in the cookbook, but we don't sell slices either. Individual slices tend to look better but this entire long thing is pretty cool It's built out of many layers in a frame designed for entremets. Here's what the cake looks like for a single slice: