@Cheese I have about 1100 recipes on my iPhone. I stick most of the them in the notes app and a few in the books app.

The search functions in both those apps work reasonably well for finding recipes if you can decide on what ingredients you want.

A search for salmon Dijon will find all the recipes with Dijon mustard and salmon

Want something with chicken cream and mushrooms, just search those keywords.

Ron

From the summer, in between tons & tons of project work, we had family over for a little, simple, BBQ. Smoked (Western Red Cedar) salmon with a honey-lime marinade.






















Kind regards,
Oliver

Thanks! Feeling good you know.

Kind regards,
Oliver

Thanks Mike!

--

Scampi.




Kind regards,
Oliver

The rack of lamb looks good!  Those very large shrimp also look fantastic.  What kind of wine were you drinking?

Last night we made "Lion's Head" meatballs.

@GoingMyWay Thanks! This is the wine: https://www.wine-searcher.com/find/cantina+santa+maria+la+palma+aragosta+rose+spumante+brut+sardinia+italy/0/usa?Xcurrencycode=USD&Xsavecurrency=Y

@hdv Thanks!

Kind regards,
Oliver

Austrian speciality. - Viennese onion roast beef.

"From scratch", starting with the "Jus" = meat stock. Which is incredibly time consuming, talk about hours. So this needs to be pre-made.

You start with roasting this in the oven. (I apologize for the oven walls, but this thing gets used every day & often enough to roast a chicken or other meat ...)



After some time you add this.



Then it is transferred into a pot.



More ingredients added.



You top it up, and let it boil.



Until there is absolutely not more left than this.





If you want to store it for a bit and not use it on the next day, fill it into a jar as long as it is hot and close it immediately.

So let's continue.

Roastbeef is covered in mustard on one side and then seared.



Keep it warm and add shallots to the pan for roasting.



In another pan prepare your baked potatoes with some onion and thyme added.



Then add the meat stock to the roasted shallots & boil.



Put the roastbeef back into that pan.



Serve.



I guarantee that if the meat stock is self-made from the best ingredients & given all the necessary time this is going to be an explosion of flavors par excellence.


Kind regards,
Oliver

Baked in the "Festool" of ceramic cookware. ( https://www.emilehenry.com/en/ )

"Panino" (one was already gone when I took the picture, don't ask me how or when  )






Kind regards,
Oliver

@GoingMyWay either way works. I did both tonight.
Lately we have been using ciabatta rolls but my dad likes silver dollar rolls and hoagie buns work too. Mozzarella or provolone on the bottom bun half, beef in the middle, giardiniera or Pepperoncini and hot sauce on top.

My wife likes it dryer and I like more juice.

Ron 

 Ron, I've been quietly waiting for many years for you to weigh in on this What's Cooking thread...I'm a patient person and I know you have more cookbooks than God but maybe now your real-deal Italian home cooking recipes will start to flow. I can only hope & pray. 

I'm not Italian so I have to live & cook vicariously through a couple of my Italian neighbors.    One from Brooklyn & one from Rome...but enough of that octopus junk.

Last week I made 3 attempts to make Spanish Pan de Cristal.  I watched how to make it with this video from King Arthur Flour:



It was fairly easy, but took about 6-7 hours from start to finish.  The bread didn't come out as light and airy as the video, but I've discovered that bread making usually is never as easy as it appears in YouTube video watching someone who know what he or she is doing.  I thought part of the problem might have been the fact that I used 2+ year old Red Star Yeast, but I tested it in some warm water after the fact and it was in fact still alive.

Part of the problem seems to be that our house is always on the cold side and especially dry in the winter.  I decided to give it another attempt today using the exact same recipe and yeast, but this time I used 100-105F water (yesterday I used 80-85F) and I also proofed the dough in the microwave after I heated a mug of water for 2 minutes.  This yielded a much lighter dough, but still not quite as airy as the video.













I bought some new fresh active dry yeast and gave it 1 more attempt.  This yielded a very light and airy loaf, though the crumb still wasn't quite as airy as the video.  I sightly overcooked the bread, but this is probably my most successful endeavor into bread making.  I usually don't have much luck.













King Arthur Flour recently released a Ciabatta bread video .

I thought about making this, but it takes 2 days to make and we're honestly a little tired of bread after having made the Pan de Cristal 3 times last week.

@six-point socket II  I had no idea about the benefits of baking in ceramic like the Emile Henry pans until I started watching a bunch of videos from King Arthur Flour.  I may have to pick up one of these "Festool" of ceramic bakeware.

He mentions the water temperature in the Ciabatta video.  There are tips regarding the water temperature and the temperature of the dough in the written Pan de Cristal recipe: https://www.kingarthurbaking.com/recipes/pan-de-cristal-recipe.

It was a really nice piece of bread that didn't require that much effort like rolling, shaping, scoring, etc.

I've started watching all of the "The Isolation Baking Show" videos from King Arthur Flour.  They were streamed live back in 2020 and they answer some of the questions that came in during the broadcast.  There are so many gems of good information in those videos.  It's nice to listen to 2 professional bakers share all the knowledge they've built up over the years.  In one of the videos they talked a little bit about the chemistry behind why you shouldn't use bleached flour.  We currently have Gold Medal All Purpose flour in the pantry, but I'm thinking next time I'll buy a bag of King Arthur All Purpose Flour (it apparently has a higher protein percentage than other AP flours).  They also explained how bread with "self steam" when baked in covered ceramic or cast iron, which is a good way to try to replicate a steam oven like a professional bakery has.

The Ciabatta should have a better taste since it uses a biga that you make the night before.  I cold ferment the pizza dough we make and that has a lovely taste.

This past Sunday we made Sopa de Res.





Last night I made a ham and cheese souffle.  I believe this is the first savory souffle that I've ever made.  It turned out pretty good, but it was rather rich.

Thanks @Cheese!  I think that was the first time I've bought actual chicken tenderloins.  Normally I'd just slice up a chicken breast into strips.  We weren't that crazy about the bbq tenders, probably because we used Primal Kitchen BBQ Sauce.

I used 7 plum tomatoes, 4 serrano peppers, 1/2 white onion, a head of cilantro, and the juice of 1-2 limes.  We ended up with a lot of pico de gallo.  I normally hate cilantro, but I didn't mind it in here.  Eating all the pico de gallo definitely didn't help my heartburn!

Pico de gallo on top of buttered toast sounds like a twist on an Italian Bruschetta.

For 21 years, my wife made all of our bread. Mostly rye, whole wheat and sour dough. She made our bread all thrue our kids high school years. I built a shelf behind the wood stove that she could heat up the bread dough on. She did the bread dought in our kitchen where it was little cooler. I did not know how cold or hot the dough had to be. But the results were so delicius.
Tinker