I haven’t really mentioned it here on HO (I really didn’t think recovery would take this long).
Thanks for the good thoughts.
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My knee replacement was 25 in May. I also have two hip replacements, but they don’t cause as much of a problem as the knee does. I have to keep taking breaks, too, but some days are better than others.
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That is really a great price for scallops and what a beautiful sear you got. And now I have another reason to try one of my more recent purchases.
I got it used for $9.86.
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Taze Fasulye – Green Beans with Tomatoes and Olive Oil from “Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea”.
I’ve made versions of this before, but not from this cookbook, and not with red pepper paste. Is that cheating?
This is at about 40 minutes, green beans still somewhat crisp.
I also used a recipe from the cookbook Gjelina for the tomatoes..
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As a right-handed person, I grip the fat end of the tendon with a paper towel in my left hand, then use my right to place the blade of a knife right next to where I’ve gripped. Then I apply pressure and scrape gently to the right with the knife as I pull the tendon in the opposite direction with my left hand. Usually comes out clean as a whistle with no loss of meat.
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The lemon curd in Sinfully Easy is my go-to, and the Easy Lemon Tart is my go-to lemon tart, and the melted butter, press in tart crust with its tender, crumbly (in a good way) texture is my go-to sweet tart crust. The Queen of Sheba 5.0 that doesn’t require separating eggs is also the easiest and therefore my go-to (also easy to make GF by just leaving out the 2 T. flour).
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Turkey Banh Mi : EAT. COOK. L.A.
Holy moly good! Turkey sliders flavoured with ginger, fish sauce, garlic, jalapeños, scallions and a touch of sugar are placed on a baguette spread with mayo and sriracha. They’re topped with a pickled carrot and daikon slaw, cilantro, sliced hot chillies, and cucumber.
The recipe is from Phuong Tran of Croft Alley, West Hollywood.
This is solidly going into the rotation.
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I tried a recipe from The Gaza Kitchen today. It was a cookbook recommended by Anthony Bourdain years age ( obviously) . The recipe was Tabikh Bitinjan (Eggplant Stew) . You make a broth with beef or lamb (lamb for me) with a pound of lamb cubes, onion, bay leaves, cinnamon stick, allspice, cardamom, peppercorns, cloves, rosemary, nutmeg and mastic. I didn’t have cardamom so I added slices of ginger and some coriander seed. No mastic either.
Then fry or roast a couple eggplant to dark brown. Add chic peas and either tomato paste or “liquified tomatoes “ to the meat and stock (they strain and separate, I didn’t bother as I had made a sachet of the spices). Boil, add eggplant and simmer.
Smash a bunch of garlic and simmer in oil oil until just a little golden and add to eggplant. Garnish with parsley.
I liked this - I think I will get the cardamom and mastic if I can next time. Also it should be served over rice or eith bread which I just can out of steam for
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Wow! That is quite an endorsement coming from you @CaitlinM!
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They are all easy! Two recommendations on the tart crust and one on the lemon curd: For the crust, I do the sides of the pan first, then press in the bottom to meet them rather than try to do the whole thing from the bottom, and though she has you put it straight in the oven, I always chill in the fridge or freezer to help prevent slumping. The lemon curd calls for equal amounts of lemon juice and sugar by volume, which is way less sugar than other recipes, but totally works, making a nicely lemony and well-balanced curd (I know it’s @pavlova’s preferred recipe, and if you recall prolific baker roxlet from CH, hers, too). I’m usually using Meyer lemons from my folks’ tree, and I cut the sugar by 20% on account of the less acidic Meyer lemons, so I’m actually using less sugar than lemon juice, and this also totally works,
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Thank you! I shall try my hand at it soon (I’m left-handed, but not with a chef’s knife 
).
This seems to be the Sinfully Easy lemon curd recipe for those, like me, who are intrigued but don’t have the book.
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That is it. I will say, I never bother to strain the lemon juice, since you are going to strain the curd right after cooking it anyway.
This is the Easy Lemon Tart recipe, with one important caveat: The recipe in the link doesn’t say so (the one in the book does), but you actually need a double recipe of lemon curd for the tart, of which it takes at least two-thirds of the total amount to fill the tart shell.
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My little tart pan is so very tempted by this whole discussion of lemon curd and lemon tarts.
(Not me, I’m not the one with a problem. It’s the baking equipment’s fault.)
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Those poor, lonely pans, crying out Won’t you please use me?
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I am going to try my best to join this challenge. With my bodily problems these days, I normally use an Instant Pot, air fryer, and toaster oven. These tools have made it possible for me to continue cooking, and I love to cook. I do rarely use the induction cooktop anymore, as well as the wall oven - do cook pizza in the wall oven on a stone that has been heated at 500 (maximum it will go; wish it would go higher to 550) for over an hour. I find that lengthy preheat is just the best. Regardless, am going to go through one or two of my many cookbooks, to find some recipes. I really like this challenge and hope I will feel up to adding to it.
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Last week I was perusing my cookbooks looking for recipes I could make to use up this week’s CSA veggies. I love risottos and I have two cookbooks that cover specifically that dish. One of them actually includes other rice dishes as well and I’ve been eying the vegetarian paella dish for awhile. Since it’s meatless Monday I thought I’d give it a try. I liked the flavour profile and different coloued veggies so it didn’t disappoint.
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Another never used cookbook is Bourke Street Bakery, an Australian baking book. I have nominated this many times for BCOTM, but it never got to the voting stage. I made my first recipe from it today, and it’s a keeper. Layered Peach and Passionfruit Meringue. It’s a mashup of pavlova and tiramisu, 2 of my very favourite desserts. I used peach instead of mango. I think I over whipped my mascarpone filling, as it is very runny, but this is delicious. Already a little sad that I only made a half recipe.
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That is v enticing
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