Making Memories in Manitoulin – at it again!

[Anna N]

Beautiful pita, Anna.

Thank you, Ruth. I am always amazed when they puff up so beautifully.

[Kerry Beal]

Here is what Anna made us for lunch today - dry fried green beans!

Pickled Chinese mustard greens - the first batch I've made.

[Anna N]

Did you get the recipe for the pita from that site too? Never thought of making pita homemade, but it would probably be a lot fresher than the ones you get in the store.

Actually the recipe is from eG:

http://forums.egullet.org/topic/126765-pita-bread-khobz-arabi/?hl=pita

[Anna N]

Since the grocery stores had no ground pork for our beans, i hand chopped a pork shoulder chop:

[Anna N]

My mid-morning snack:

An attempt to eat more fruits.

[Kerry Beal]

Hoots mon! Very satisfactory - enjoyed even more than the Affinity.

[FrogPrincesse]

Great! I told you it was a good one!

[Kerry Beal]

Yup - you did! Thanks. Any other favourites from the Savoy?

[Anna N]

Tonight my #2 son joined us for dinner. We had pork that Kerry had sous-vided and seared on the mini green egg, duck-fat roasted baby red potatoes and grilled romaine and scallions:

[FrogPrincesse]

Yup - you did! Thanks. Any other favourites from the Savoy?

The Corpse Reviver No. 2 is a huge favorite. Another good one with Lillet is the Odd McIntyre (with cognac as the base). If you still have some genever the Mr Manhattan Cocktail is nice and refreshing.

There are a lot of other cocktails from the Savoy that I like, but I tend to use tweaked ratios.

Edited July 23, 2013 by FrogPrincesse (log)

[rotuts]

how do you like using that wok on the induction plate? I have the same one but have not gotten around to trying it yet that way.

[Kerry Beal]

Heading off to work now with a Banoffi Pie.

[Beth Wilson]

I have never heard of this pie so I googled it! It is full of all my favourite things so why have I never heard of this pie before! Yum!

[Anna N]

how do you like using that wok on the induction plate? I have the same one but have not gotten around to trying it yet that way.

Not being much of a stickler for authenticity in recipes or methods I find it works just fine for me. Anyone hoping for a wok with blazing hot sides will be very disappoined. Induction does not lend itself to that sort of heat distribution. On the other hand induction's advantages far out weigh its limitations in my opinion.

[Anna N]

This morning breakfast was again a slab of pumpernickel topped with Danish blue and my mid-morning snack was a very acceptable nectarine:

[ElsieD]

Anna, are you actually getting tree ripened peaches and nectarines? If you are, I'm jealous!

[Kerry Beal]

Grabbed a bite while I'm home - leftover pork chop, chinese mustard greens and a bit of kimchi.

By 10:30 there was a thin wedge of pie left in the nurses break room.

[Anna N]

Anna, are you actually getting tree ripened peaches and nectarines? If you are, I'm jealous!

No such luck! These are just supermarket produce but I have had much worse.

Edited because I am too impatient!

Edited July 23, 2013 by Anna N (log)

[Anna N]

While Kerry performs great acts of humanitarianism at the hospital I get to indulge my cooking whims at the townhouse.

Before she was called away, Kerry had started the pickled mustard seed recipe from Momofuku so I have been babysitting that:

Then I want to make better use of my TMX when I get home so I asked Kerry to help me convert this recipe:

http://www.finecooking.com/recipes/lemon_buttermilk_pound_cake.aspx

Really she told me to just bung everything in there and run until ready! Couldn't quite bring myself to follow those directions completely but I did not veer far off the path. Here's the mise:

I did cream the butter and sugar in the TMX before tossing in the rest of the ingredients. It appears to have worked out rather well:

You might notice the addition of vanilla and more lemon than called for. I followed the advice of a couple of reviewers.

While the loaf baked, I vacuum sealed a couple of strip loins and tossed them in the sous-vide and started caramelizing some onions to accompany them:

[rotuts]

pickled mustard seed recipe from Momofuku

what do you do with this? i have the book as an eBook but Ive not progressed enough to be good with Calibre, the program that I use for these on my mac.

[Kerry Beal]

pickled mustard seed recipe from Momofuku

what do you do with this? i have the book as an eBook but Ive not progressed enough to be good with Calibre, the program that I use for these on my mac.

We made them to go with our bone marrow experiments.

[Kerry Beal]

As drinking on duty would be frowned on - Anna decided that she would enjoy an Eeyore's Requiem alone this evening.

Here's what comes of leaving Anna and a whole lot of onions together - a very delicious dinner. A nice little rib steak.

[Anna N]

I was going to spare you all a photo of my unphotogenic breakfast but Kerry insisted that I let you all know the strange things I consider to be breakfast food:

Canned sardines in tomato sauce on pumpernickel.

[SylviaLovegren]

I have never heard of this pie so I googled it! It is full of all my favourite things so why have I never heard of this pie before! Yum!

I'd never heard of Banoffi Pie either. Wow!

[MelissaH]

Anna, I'd be honored to have you come and cook for or with me sometime, but I think we each make our own breakfasts!