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  1. Past hour
  2. I love collards but I have only recently been introduced to them. Recipe?
  3. Made collards again in the IP for Easter dinner: Seriously, the best collards I've ever made.
  4. Today
  5. Carnitas, made in the IP Mini, then broiled. Some sauce from the pot spooned back over. Served with Spanish rice and refried beans.
  6. mgaretz

    Dinner 2019

    A few recent meals. Tri-tip hash with potatoes, onions and spinach: Panko-crusted pork chops, air-fired in the BSOA with tater-tots (same time, temp and pan) and steamed spinach with butter. Carnitas, made in the IP Mini and then broiled and sauced, served with Spanish rice and refried beans.
  7. Okanagancook

    Farmers Markets 2018

    Well, you will just have to move out here to paradise! Does the Niagara region produce enough fruit to supply southern Ontario....as a kid growing up in Toronto, I do remember Niagara fruit and also travelling there looking at the rows and rows of fruit trees whiz by the car window.
  8. ElsieD

    Farmers Markets 2018

    Sadly, peaches, apricots and cherries don't grow around here.
  9. Okanagancook

    Farmers Markets 2018

    I love this. We have the same thing around here with eggs, peaches, apricots and cherries.
  10. Okanagancook

    Pan-roasted duck breast

    Reporting back....wow, the duck breasts were quite large from premium ducks from the Frazier Valley just east of Vancouver. I did an equilibrium brine for a day and left them uncovered in the fridge to dry for 12 hours. They were put in a cold cast iron pan...two breasts per pan, and cooked on low for about 20 to 25 minutes draining the fat a couple of times. They were flipped and cooked for about 3 minutes until the requisite 125 F, then put on a rack covered loosely to rest for 10 minutes. Served with plums cooked in red wine and some spices such as allspice, cloves and cinnamon; Marcella Hazel polenta, stirred love’nly for the whole time and roasted endive plus green salad. It was outstanding. Probably the best duck I have had and most of this due to the quality of the meat. The skin was rendered beautifully.
  11. ElsieD

    Farmers Markets 2018

    Yesterday we came across this unmanned stall with a cash box. There were three sizes of maple syrup for sale, all being sold on the honor system. A little later I stopped at my egg farm place where I bought 4 dozen free range eggs, also on the honor system. Usually the chickens are running around outside (no boundaries) but yesterday they were inside. Not enough to,peck away at yet, I guess.
  12. Okanagancook

    Easter Menus

    Isn’t it great when you take a chance on a new recipe and it turns out to be brilliant.
  13. Toliver

    Easter Menus

    I roasted a small prime rib for Easter thanks to a local grocery store's coupon. If ever I meet Martha Stewart, I will kiss her toes for her prime rib recipe which I found on the internet. While I used my mom's herb rub on the roast, I used Martha's cooking times and the prime rib turned out perfectly. The crust was crunchy and "crackley" and the interior was a nice medium rare.
  14. Okanagancook

    Dinner 2019

    Very photogenic!
  15. Yesterday
  16. Huh. My Amazon US log-in does not work on Amazon Canada. Go figger. But then, I think I have Rob's book. I went after Sunday Brunches, only to find I bought it last year. If anybody ever runs across John Currence's book, "Big Bad Breakfast" cookbook on sale, btw, I recommend grabbing it.
  17. liamsaunt

    Dinner 2019

    I only got one picture from our Easter dinner, and it happened to be this week's Game of Thrones recipe. Honeyed Chicken of the North. It was tasty. The recipe suggested serving more of the sauce (apple cider vinegar and honey cooked down with dried fruit) as a gravy, but I did not do that, it would have been way too sweet. Leftovers are simmering away for tonight's soup supper.
  18. Yes because we would be changing it almost daily.
  19. Event Dates: May 18-19, 2019 St. Louis, MO Forest Park Community College Hospitality Building Hotel: Marriott Courtyard St Louis Downtown West, 2340 Market Street at Jefferson St. Louis MO 63103 Book your group rate for Egullet Chocolate & Confection Workshop. Guests may also call Marriott Reservations @ 866.661.8954 and reference the Egullet Workshop group rate at Courtyard St. Louis Downtown West. Airports: St. Louis Lambert (STL) is the major airport; The regional airport across the river is MidAmerica St. Louis (BLV) and is serviced by Allegient Airlines. Registration Links: Paypal.me link or Venmo link. To ensure your space in the workshop I will need your payment no later than April 12, 2019. Master Class: Friday, May 17 at Kakāō Chocolate in Maplewood. The morning session will focus on confections (Marshmallow, caramel, toffee and pate de fruit). The afternoon session will continue those sessions and add on 3-D molding (they do a brisk 3-D business). The shop is surrounded by great restaurants so we'll step out as a group for lunch with everyone covering their own meal. The full day of Master Class is $50 and will be limited to the first 15 to register. The owner, Brian Pelletier, will set up two or three stations for us to break into small groups and allow for intensive hands-on activity. This class will be great for anyone wanting to see a mid-sized operation that has been very successful. See their website for an idea of their work. Official Dinner: Saturday, May 18 at The Chocolate Pig. As soon as I finalize payment details I will add it here. *Note that details are subject to change. We have two key chocolatiers in town in the midst of major professional changes and so if either is able to participate we're going to grab them!
  20. And also Acorns and Cattails by our own Rob Connoley https://www.amazon.ca/Acorns-Cattails-Modern-Foraging-Cookbook-ebook/dp/B01KELJ8KM?_bbid=12194593&tag=bookbubemailca-20
  21. Toliver

    McDonald's 2013–

    "Leaked documents show that McDonald's is adding international hits to its American menu, including a Spanish Grand McExtreme Bacon Burger and a Dutch Stroopwafel McFlurry" The article offers a little bit more description of the new items. I am looking forward to the rollout.
  22. JoNorvelleWalker

    Grocery Shopping

    Shoprite had limes. Not many, but a few nice ones.
  23. Great writing and great food http://www.grubstreet.com/2018/05/author-jessica-knoll-grub-street-diet.html
  24. The first two have been posted about a year ago or so, but I think they're worth posting again. "The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions" Kindle Edition $1.99US "Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond" Kindle Edition $1.99US "Southern Italian Farmer's Table: Authentic Recipes and Local Lore from Tuscany to Sicily" Kindle Edition $1.99US No list of recipes, but if you use the "Look Inside" feature you can see some of the recipes. I am a US Prime member and the price you see may vary. Edited to add one more found this afternoon: Betty Rosbottom's "Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings" Kindle Edition $2.99US Use the "Look Inside" feature to see the list of recipes. Edited a second time to add two more: "Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace" Kindle Edition $2.99US Katie Parla and Kristina Gill's "Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City" Kindle Edition $2.99US
  25. Katie Meadow

    Dinner 2019

    @Shelby Before you spring for a new deviled egg platter, consider eBay; loads of them available in all different price points, some venerable, some awful. Also I used to see them in thrift shops, but haunting those places isn't high on my list these days. The last thing I need is more kitchen objects. I have a nice Frankoma one from a zillion years ago, but I never use it any more. It's either me or the eggs, but I'm so sick of trying to peel them I rarely make them in quantity. I do like them but it's probably just as well I stay away from them.
  26. Okanagancook

    Easter Menus

    Too much wine to remember to take pictures 😧 we had bbq butterflied lamb which had been marinated in olive oil, mint, rosemary, garlic and lemon zest. My brother made harissa potatoes from Otto Y’s Simple and I made a nice vegetable braise of fennel, red and green peppers and puréed tomatoes. The potatoes stole the show. We ate almost all the recipe which was ALOT. 130 grams of duck will make any kinda veggie taste extraordinary . I have to say I cooked the lamb perfectly but those potatoes...just could not compete. However, we had Thomas Keller’s chocolate ice cream and a cherry chocolate brownie for desert...May have pulled even on that. hope everyone had or is having a good weekend.
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