Dejah

Using up a piece of the leftover prime rib roast = Beef Stroganoff over pappardelle pasta. Sprinkled on grated Parmesan cheese and crushed chili flakes before eating.

Prime Rib Roast was a sale at Sobeys, $9.99 / lb. It was 11.6 lbs, nicely trimmed. It was brought to room temp, buttered mixed with freshly ground pepper, Kosher salt, and into 500F oven for 60 minutes. Reduced temp to 225 for 2.5 hours. We had air-fryer perogies, baby taters, carrots, Yorkies, quick pickles. Think I was cooking for the usual 13 when we only had 8! Missed a d-i-l, 2 granddaughters, a daughter and s-i-l. A big chunk of meat vacuum sealed into the freezer for quick meals next week when I will be doing fall garden clean-up. ' And another big Canadian Cheddar Cheese Apple Crisp and vanilla ice cream for dessert

Thanks for the reply. No time nor a container big enough to sous vide today. The 11.4 lb roast is coming to room temp now. Will go in @500 at 2pm, then low at 3 to be ready for supper at 6:30. Yorkies will be done beforehand.

High temp to start then low and slow? I am cooking a 5-rib bone-in prime tomorrow. Thinking 500F for 45 min, then 2 hours @250 for internal temp of 130. Little granddaughters request medium rare! Had lamb chops tonight: sous vide 131F for 3 hours then quick blast on the BBQ. Eaten with mint sauce, Basmati rice, and peas that I shelled and froze in the summer.

What a variety of meals, @Shelby! Must have been seeing your galette that got me to try my hand at one. We loved the pastry, but the bottom was hard and crispy. Maybe I rolled the pastry too aggressively? Last night, made a big pot of black bean garlic pork ribs in the IP, in anticipation of second son's arrival from St. John's, Nfld via a week with our daughter in Winnipeg. Want to make all his favourite meals to make sure he keeps "coming home". Great that the company he works remote for flies him in for retreats, etc. We had ice cream with my conserve - a new combination for him, and I guess, for us too! We've always had it with toast, bagels, and by spoonfuls out of the jar. LOL! Looks like we may be going thru' a pint quicker than usual!

Had simmered a chicken with ginger for broth to sustain hubby for an early morning outpatient's procedure. Using up the leftover chicken (after a couple of sandwiches) for supper last night: Skillet Chicken Pot Pie with Parmesan Biscuits. And made my first galette with fresh peaches. I love pastry but hubby likes minimal, so this worked well for him. We enjoyed some with ice cream then sent most to our dear neighbors with 3 teenage boys who do a lot of chores for us!

Udon Noodles stir-fry with beef and various vegetables. Dessert was Chapman's Tahitian Vanilla ice cream with some of my peach apricot pineapple conserve

It was a hot day, temperature "feels like 32C". The A/C was on while I was canning fruit. But, it cooled off in the evening, so it was a quick Beef Curry Stir-fry to warm us up. Still had Romano beans, and I was thinking of the delicious Green Beans in Coconut Milk made by my Malaysian friend, that was it for the vegetables.

@MaryIsobel: The peaches and apricots I got were from Okanagan. The peaches were lovely, and I still have a dozen or so to eat fresh. I was worried about the orchards in the valley, but there hasn't been any mention of them. I have fond memories of the peaches in Georgia. We drove thru' that state right at the peak of the season, picked up baskets of peaches, and enjoyed them so much!

@lindag Corn pulp! Delicious! I cut the kernels off the cob for hubby, who is cautious about his front teeth. I am rewarded with the corn pulp as I gnaw on the cobs. LOL! @Senior Sea Kayaker: I LOVE beef rib bones - so much flavour in the gnarly bits. Last night: Stuffed tofu puffs with wonton filling from the freezer. I deep fried them then added to the stir-fried Chinese cabbage and Shitaki mushrooms in oyster sauce.

Apricots are always arrive a month before the freestone peaches. 😞 I remembered that so picked up bags of them, cut into halves and frozen them. The last 3 bags I picked up recently when the peaches came in were all spoiling from the pit out! Took them back and was refunded $30.00. That was for about 6 lbs. A friend tole me she made my recipe, and used re-hydrated then simmered dried apricots. I did that with the second batch, and it worked! The dried ones are a little sweeter but they held their shape well.

It's that time of the year, to make Peach Apricot, Pineapple Conserve! It's my hubby's Nana Katie's family recipe. I am the only one who makes this, so there was a lot of peeling, chopping and boiling. Had to taste some for breakfast with toasted English muffin. Brings back lots of memories of enjoying Nana's conserve!

It was a busy day yesterday as I was making my yearly stash of Peach Apricot Pineapple conserve. I had 2 frozen Dr. Oetker pizza in the freezer. Hang my head in shame as I always see @Ann_T and others who make beautiful pizzas from scratch... However, I doctored up the Dr: the 4-Cheese one I added veg and lots of black olives. The Sun Sugar tomatoes were a lovely addition. The Pollo Pizza, with very little pollo, I ramped it up with salami and lots of black olives. Both had an addition of Tex-Mex cheese. They were edible and I was soon back at the stove boiling up the fruit!

I love them when I steam the whole fish. My Dad used to have the honours. Now, both of them are MINE!

I had pre-ordered the cheeks a couple of months before the usual delivery time. These were all packaged flat and quick frozen. Unfortunately, this supplier only sells baby sauger/ pickerel, so the cheeks are small. I can only use them in stir-fry. I love them battered or coated with bread crumbs. I have another supplier for bigger pickerel, so may order some cheeks from him.

Stir-fried pickerel cheeks with vegetables, pre-salted drumsticks in Ninja air-fryer, cooked salted duck egg purchased by mistake, and jasmine rice.

Ground pork, eggplant and tofu in Toban sauce with lots of rice!

Sous Vide Lamb Chops finished on the BBQ. The only side I wanted was mint sauce, but cooked rice and corn for hubby!

@Kim ShookI don't really have a recipe for the clam chowder. Basically, I dice up several slices of bacon, brown with dice onion, and make a rue with the fat from the bacon. (I needed more fat so added butter) Added milk to make the white sauce plus a can of cream of mushroom soup. Bring all to light boil, added cooked clam meat, diced cooked potato, and corn from a leftover cooked cob. We love a sprinkle of crush chili and lots of fresh dill. Made Hot and Sour Soup tonight after @Kim Shook mentioned it in a previous post. Hubby likes a dollop of steamed rice with his. Two photos: One to show the ingredients I used, and the other bowl with more broth. I add Char Siu to the soup. Even tho' it is marinated with sugar, it doesn't add any sweetness to the final product.

Using up some of the remaining ingredients from making joongzi: Shitaki mushrooms, lap cheung, salted pork, added bell peppers, green onion, beansprouts: Chow Mein!

@TropicalseniorThose Char Siu Baos look amazing. I can make steamed baos, but baked - that is something I need to work on. @Kim Shook I noticed what you said about "sweetness" in the Hot and Sour soup at your latest restaurant dine-in. It's something I've encountered at many Chinese buffets and restaurant in our travels through Canada and USA. Why? It's Hot and SOUR, not Hot and Sweet. And sometimes it's so thick with cornstarch.

@Kim ShookGood to see you back posting your meals, and having your appetite back. It's been a flurry of activity in the kitchen the last few days. After the Char Siu Bao session, I was getting ready for my annual but late joongzi session with my cousin. June 22 was the Dragon Boat Festival when joongzi is usually made, but that's busy gardening time. Made some buttermilk scones to have on hand for breakfast and snacking, with the clotted cream I made, and rhubarb jelly. First feed was with clam chowder I soaked, washed, drained and kept moist about 160 bamboo leaves! I use 3 leaves for every packet. My cousin Leslie, who is French Canadian, came and learned to make these about 6 years ago. She brings all her own leaves and ingredients. Being a once-a-year activity, she still has a difficult time wrapping and tying the packets. The other visitor, Iris, is a former student of mine from China. She's like an adopted daughter, and it was her birthday yesterday! So she got to celebrate it with her Canadian parents:-) I boiled the first batch of 18 for 2.5 hours, so we were able to have some for supper, along with kohlrabi shitaki mushroom and tofu soup. The worker bees and the final product: Dessert was a plenty! And a strawberry cake by Leslie plus a "Tequila cake" made by Iris. My cousin Ken and I, along with a Scotsman and a French Canadian! Today, I will have 50 more packets to boil! All will go into the freezer. A couple of dozen, once frozen, will fly with another cousin on Tuesday to my 97 year old sister and the family in Burnaby, Another dozen will go to Nfld end of the month with our son after he spends time with us. The rest...some gifts to local friends, and of course for us to enjoy over the winter!

Ah...sorry to disappoint, but the plate is not a family heirloom. I love dishes and often check out the local Winners for their selection. . Might be the same as Marshalls in the states? I was only able to find two of these lunch plates. It is quite lovely. Winners is where I also picked up all the blue dishes I usually use for my food pictures. We do use them regularly. It took me a couple of years to find 24 dinner plates, several lunch plates, mugs, etc for that set. They are great when we have big family dinners.

Had a couple of friends over today to see and learn how to make steamed Char Siu Baos. I have made the char siu last week in the Big Easy. Thawed the pork and diced it up last night. For the filling, we stir-fried the meat, added some pork broth I made yesterday, Hoisin sauce, oyster sauce, cooking wine, sugar, and thickened with slurry. While the filling was cooling, we made up the first batch of the "bread". I used commercially prepared flour, so it was just adding sugar, milk, and a tbsp oil, all done in the Kitchen Aid. It took some practice for the 2 learners to get used to the tortilla presses, and pleating. In the end, we made 3 doz. Sent most of them home with my friends, and some to the neighbors and my family. Still have a few baos to put into the freezer. I also made 2 doz egg tarts, and they have all disappeared. A pic of some of the baos my friends made, and a tart. Tea went well with both!

WHEW! Finally got through the chicken breasts from 2 nights ago. @lindag's post about Skillet Pot Pie came just at the right time. The biscuits were amazing, SO good that I am going to make a pan of just the biscuits. The Parmesan cheese in the biscuits will work beautifully with the clotted cream that is being made in the oven right now! For the clotted cream: p Preheat the oven to 175 to 180 degrees F (80 degrees C). Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep. Bake in the preheated oven for 12 hours. Do not stir. Carefully remove from the oven and let cool to room temperature. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight. Push aside a corner of the top layer of thickened cream; carefully pour liquid into a container for baking. Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days.