Kicking back in Manitoulin

[blue_dolphin]

I really enjoyed Ottolenghi's Eggs with Spinach, Yogurt, and Spiced Butter.  You could cook up the spinach ahead, then re-warm it and top with a freshly fried egg, yogurt and the spiced butter.  I can't remember if you have yogurt or not. 

There's another Ottolenghi recipe for Spinach and gorgonzola-stuffed jacket potatoes that would be a good do-ahead.

[Anna N]

2 hours ago, FauxPas said:

Spinach and cheese strata? It can sit for hours before cooking. Can be part of dinner or breakfast or lunch. A couple of approaches:

 

https://smittenkitchen.com/2009/12/spinach-and-cheese-strata/

 

http://www.marthastewart.com/340991/spinach-and-cheddar-strata

 

 

 I checked both of these and either one would likely send me into seventh heaven but one of us is making some effort to low-carb it and I didn't want to push my luck having made that tart last night.  One of the recipes did remind me that I forgot to bring gruyere. I contend that no house is complete without cheddar, Parmesan, a nice blue and some gruyere. 

[Anna N]

1 hour ago, Porthos said:

 

I love spanakopti but isn't it rather labor-intensive?  I'd opt for the creamed spinach.

 And creamed spinach it is going to be.   I love spanakopita but it does require a supply of Filo which is not here.

 

[Anna N]

12 minutes ago, blue_dolphin said:

I really enjoyed Ottolenghi's Eggs with Spinach, Yogurt, and Spiced Butter.  You could cook up the spinach ahead, then re-warm it and top with a freshly fried egg, yogurt and the spiced butter.  I can't remember if you have yogurt or not. 

There's another Ottolenghi recipe for Spinach and gorgonzola-stuffed jacket potatoes that would be a good do-ahead.

 Either one would suit me just fine but my pantry won't support the second one at the moment as my mini roomie ate all the insides of the jacket potatoes and me and my other full-sized roomie ate all the skins. The first one is certainly apeals but I was hoping to make a side dish for tonight so I've opted for some creamed spinach.  But thank you for the great suggestions.  If I'm ever foolish enough to deal with spinach just pulled out of the ground again I will keep them in mind.

[Anna N]

1 hour ago, FauxPas said:

Not sure how serious I was about the spanakopita, though it can be made with purchased phyllo dough or even a variation with purchased puff pastry. (Because I'm pretty sure that all the Manitoulin stores carry these, ha!  )  

 

There's also various takes on spinach sushi. 

 

 

 I don't think there would be much issue with finding phyllo even here. Presidents Choice makes their own brand and we certainly had no difficulty getting the puff pastry the other day.   I have made it enough times to be aware that it is somewhat labour-intensive and doesn't lend itself well to someone who works in spurts!  

[Anna N]

 So I have almost made it to the end of my to do list. All the laundry is washed dried and folded. Ground beef is safely stashed.  The second lot of the rib cap Is swimming in the Sous Vide.  The first lot is sitting in an ice bath ready to go into the freezer.  The fat from the rib cap is still rendering the way on the stove top. The roast is in the oven.   I wonder what I have forgotten.

 

The rib cap from various angles before I started attacking it.

 

 

 

 A pile of trimmed steaks and the fact that came off them. 

 

 

 And a couple in the Sous Vide.  

 

Edited to say: I see the photos or out of place but I'm going to just leave them rather than fight to rearrange them

Edited July 5, 2017 by Anna N (log)

[rotuts]

nice

 

where diode that VacRibCap come from ?

 

when I l;ooh at it I say

 

Nice 

 

then nice again !

[Shelby]

You've gotten a ton done today, Anna!  Way more than I have for sure!  Lovely looking meat.

[Anna N]

7 minutes ago, Shelby said:

You've gotten a ton done today, Anna!  Way more than I have for sure!  Lovely looking meat.

Thanks.  I certainly exceeded my expectations. 

[rotuts]

Yikes  3 more times!

 

the finest meat Ive seen in a very long time !

 

what do you plan to do with the fat trimmings ?

 

cool enough for some 

 

Yorkshire pudding

 

yorkshire puddings ?

 

BTW

 

I like your boning knife

 

mighty sharp I hope !

[rotuts]

just to review a bit :

 

 

any idea on the orientation of this "" Cap ? ""

 

Im wondering if the thicker cap is over the PrimeRib area

 

and the thinner one is more to the sirloin area ?

 

Im betting that when I get 

 

"" sirloin tips ""

 

not of course like this

 

the fall meat I get

 

and do enhjoy

 

is the thinner section on the beef you have here ?

 

Nice

 

really really nice.

[Kerry Beal]

3 hours ago, rotuts said:

nice

 

where diode that VacRibCap come from ?

 

when I l;ooh at it I say

 

Nice 

 

then nice again !

The Butcher's Son in Toronto. 

[Kerry Beal]

2 hours ago, rotuts said:

just to review a bit :

 

 

any idea on the orientation of this "" Cap ? ""

 

Im wondering if the thicker cap is over the PrimeRib area

 

and the thinner one is more to the sirloin area ?

 

Im betting that when I get 

 

"" sirloin tips ""

 

not of course like this

 

the fall meat I get

 

and do enhjoy

 

is the thinner section on the beef you have here ?

 

Nice

 

really really nice.

No clue on the orientation.

[Kerry Beal]

 

Last view of the puppy as I was on my way for lunch

 

 

Hillside Variety store serves a nice homemade soup and bun.

[Kerry Beal]

 

Maximilian Affair.

[Anna N]

 

Roast sirloin of beef, gravy and creamed spinach. 

 

 

 

 

[Shelby]

That roast looks perfectly cooked.  

[Katie Meadow]

I'm so impressed! I would have just headed out to the nursing home and played with the puppy all day. Cheers, Anna! 

[Kerry Beal]

 

I don't know - I'm now above the temperature of the first batch that was too firm. Only thing different was the pot so it must be carry over heat. Next batch a degree or two higher.

 

 

I purchased the book Lamingtons and Lemon Tarts before I came up. This is the first thing I've tried from it - Jamaican Ginger Cake. Can't imagine how tall it would have been in the 7 inch springform called for.

[JoNorvelleWalker]

9 hours ago, Anna N said:

 I don't think there would be much issue with finding phyllo even here. Presidents Choice makes their own brand and we certainly had no difficulty getting the puff pastry the other day.   I have made it enough times to be aware that it is somewhat labour-intensive and doesn't lend itself well to someone who works in spurts!  

 

I have a package of Pepperidge Farm puff pastry in the freezer, well past it's expiration date.  I'd be interested in a recipe for spanakopita.

 

[Anna N]

6 hours ago, JoNorvelleWalker said:

 

I have a package of Pepperidge Farm puff pastry in the freezer, well past it's expiration date.  I'd be interested in a recipe for spanakopita.

 

 I have never attempted spanakopita with puff pastry. Perhaps someone else can chime in.  

[Kerry Beal]

 

Houston we have a problem.

 

[Kerry Beal]

 

Toast with beef greaves.

[hongda]

Time for a salted caramel tart?....

[Anna N]

 Good morning. It's a slow start to what will be a very different day than yesterday.

Breakfast was a tossup between what I really wanted to eat and the feeling that I ought to rescue some real estate in the refrigerator. Real estate won!

 

 

Leftover asparagus tart reheated in the Cuisinart steam oven (CSO) and accompanied by more cherries.

 

Today I will probably tiptoe through my recipe books, start making a list of things we need to pick up in Sudbury  and generally just laze around which is surely what vacations are for.