Kerry Beal

Paella - combination of induction and CSO

What previous molds will you replace, and which new ones do you hope to add?

Nice wrapping too. Welcome Sean!

Picture?

True that - but it made sense to me. By the way - welcom Merry Berry!

Stirring until you get a magma like consistency I was taught.

I recall a very nice broccoli casserole my aunt made - no recipe I can find though. Nice and filling as I remember. Suspect any of the cheesy broccoli casseroles online would work.

I know some folks use their Excalibur dehydrators to keep their cocoa butters warm. I sometimes fire up a second EZtemper at a higher temperature but it holds maybe max 8 colors at once. I've used the Mol d'art as well and also vintage warming trays that I attach to a dimmer switch to lower the temperature. I usually put an overturned hotel pan on top.

Had a learner over to the lab today. We made fruit caramels. mint patties and fudge. 2 out of 3 pics remembered.

Baked Potato, Leek, Cheddar and Bacon Soup - Anna N originally linked me to the recipe from Fine Cooking a few years back. Leftover mashed - croquettes with some sauteed onion, cheddar, usually some crumbs on them before frying thoroughly in butter and oil.

Another seasonal veggie suggestion - suspect double for 10 servings - lovely fresh tasting - not at all posh. Marlene's Ratatoulli Recipe By: Serving Size: 1 Ingredients: 2 large onions chopped 2 cloves garlic 2 large tomatoes 5 medium zucchini 2 red peppers salt and pepper chicken broth Directions: Saute onion and garlic in a bit of oil. Add tomatoes and a bit of chicken broth to keep moist. When soft add zucchini and red peppers. Saute until softened. Season with salt and pepper.

If your soup kitchen gets left over rotisserie chickens - a whole chapter could be added. Here's a contribution to that chapter - sadly not scaled for servings. I suspect double would be 10 servings. Curry Recipe By: mom Serving Size: 1 Ingredients: 1 large onion chopped 1 large apple macintosh, chopped 1 1/2 tablespoons curry powder or comb of cumin and chili 1 tsp sugar 2 tbsp lemon juice or vinegar 1 tbsp butter water raisins tomato or ketchup 4 cups chicken leftovers chopped Directions: Saute onion and apple in butter. Add curry powder and cook until fragrant. All sugar, lemon, tomato and about 1 cup water. Stew together until thickened. Add chicken and raisins and heat through.

Anyone know where their copy of the Victory Garden Cookbook is? Can't fine mine - but I recall lots of great recipes for using produce with minimal meat.

big batch Tomato Soup Recipe By: Mom Serving Size: 23 Ingredients: 11 quarts tomatoes 1 head celery rib or just leaves 4 med onions 1 bunch parsley 2 bay leaves Later 1/2 cup flour 1/2 cup butter 2/3 cup sugar salt Directions: Cook 2-3 hours then put through fine blade of food mill. Meanwhile cook together butter, flour, sugar and salt. Add to strained soup and boil a few minutes.

not sure serving numbers - a little garlicy sausage will stretch Caldo Verde Recipe By: Ingredients: 3 chorizo sausages (or any dry garlicy sausage), cut 1/2 inch thick 2 tablespoons oil 2 onions chopped 1 clove garlic 8 yukon gold potatoes diced 2 boxes low sodium chicken broth 1 head kale chopped fine salt and pepper to taste Directions: Saute sausage and remove most from the pan. Add oil, saute onions and garlic. Add potatoes and saute until starting to cook. Add chicken broth and cook until potatoes are tender. Mash potatoes (or use immersion blender). Add kale and cook until softens. Add back remaining sausage and salt and pepper to taste.

Cabbage Soup Recipe By: Sherry Serving Size: 10 Ingredients: 1 lb hamburger 1 medium onion chopped 1/2 cup celery chopped 1/2 green pepper chopped 2 cans tomato paste 4 cups water 2 boullion cubes 3 tbsp parsley 2 tbsp sugar 2 tsp salt 1/4 tsp pepper 1/2 tsp paprika 2 cups potatoes raw and cubed 1 cup carrots raw and cubed 6 cups shredded cabbage (6 to 7) Directions: Brown hamburg, onion, celery and green pepper in a bit of oil. Add all but cabbage and simmer for one hour. Add cabbage and simmer for one more hour.

Look at this beauty I saw yesterday at a trade show. 65 lbs apparently.

So while I was at the PMCA I chatted with a couple of the fellows from the flavour houses that make spray dried vanilla. Spray drying involves high temperatures and likely a lot of volatiles are lost to the process. I guess what is left over is the heat stable part.

Was unable to post at lunch today - stopped in Williamsport at the Bullfrog Brewery. Mac and cheese with brussels sprouts for Kat. Reuben for me.

Home drinking a cup of tea - realize I forgot to post pics yesterday for our booth. Setting up - cutting up some Peeps. Just about ready for the crowds. Remaining chocolate - tempered and poured into a quarter sheet pan.

Barberet And as always - a treat to have meal with Lancaster Mike.

Salmon with risotto, pork loin

Given the limitations I know you face with the LCBO where you live - I'd probably go with the Wray and Nephew. Probably the best overproof you will find.

Sprout I may regret this when the palpitations hit!