FauxPas

I love this kind of meal. Any tips on the halibut sous-vide? I live in halibut country but haven't tried it sous-vide yet, only because I am still new to SV and I keep getting sidetracked with other foods!

If you've got room in your fridge, I'd suggest making a few jars of refrigerator pickles. If you want to can a lot of peppers, then proper canning might be the better solution. I tend to make small batches of things these days so all my stuff is stored in the fridge. Here is another choice - candied jalapenos.- which really ramps up the amount of sugar. That might make it unappealing to some people, but I think the sweet and hot combo might be quite tasty in small amounts. I've never made them, but I am saving the instructions so I can try it at some point. I don't think I would make more than a few jars. The recipe could easily be divided by three. Edited to add: If you just want to preserve them, you can also freeze them, of course. Blanched or not, cut up or not. Here are some instructions/options: http://www.pickyourown.org/peppersfreezing.htm And just to be complete, I should also say that you could do laco-fermented pickling: http://www.thekitchn.com/recipe-lactofermented-mixed-pickles-recipes-from-the-kitchn-194011

Pickling - are you planning to do canning for long-term storage? Or more like a refrigerator pickle? Here are some basic instructions for pickled peppers using a boiling water bath, which can then be stored at room temperature. You can leave the peppers whole (with a few slashes) or slice them. You can add other peppers or veggies or just do the peppers on their own. You can adjust the sugar and garlic a bit to better suit your taste. But I'm sure you know that any time you are storing at room temp, you have to make sure you have the right acidity and proper canning techniques. There are links in the recipe to instructions. But if you want something simpler that can be stored in your fridge w/o processing, here is one example from David Lebovitz. I like to add the carrots in because it makes the jars look prettier with the colour contrast. I also like the spicy pickled carrots on their own! He also adds onion, which of course is optional. You can modify the herbs or amount of sugar, of course. Some people char and peel peppers before canning because the skin can get a bit tough after pickling. I don't think that's necessary but others may prefer the peeled product. Let us know what you end up doing with your pepper bounty!

I don't know what looks better - the steak, the veggies or the dessert. Wow, you really know how to choose and plate your edibles! We had a simple puff pastry tart. Pastry was store-bought and this was cooked in the Cuisinart Steam Oven. Finished off the remainder of the last tomato purchase from the local greenhouse and a few kalamata olives and the last of the goat cheese. It always warms my heart to use all of a purchase w/o waste and w/o making something that doesn't bring at least a little bit of joy. Heh. We had a fairly big lunch so this was perfect for dinner with a glass of wine. We might have strawberries and ice cream later.

Our weather cooled a bit and we went for comfort food last night. A pretty simple meatloaf (base of ground beef, pork and veal), more of the little steam-baked potatoes (a bit overcooked, actually - I got distracted), corn and some local green house tomatoes. The tomatoes were surprisingly good.

mm84321, your salad looks so delicate and fresh. I'd love to hear more about what you grow. Also, wondering about the hazelnut au jus that you referenced upthread - can you tell me anything about how you made it? I have 4 hazelnut trees and would like more ideas for using them. Thanks so much!

Thank you for your write-up and lovely pics! Some tasty looking food there, but may I ask what went wrong with the one you labeled as 'sucky paella?' It doesn't look all that bad but I had a hard time seeing the details. Maybe overcooked in the center?

You could just add a bit of clam juice in with your tomato juice. I didn't know about the HFCS in commercial clamato juice. I'll take a look at the label here. Occasionally the Canadian versions are different from the US, but I don't know if there is any difference in this case.

I started with a NY Times recipe for Green Strata with Goat Cheese & Herbs. I needed to use up some bread and some greens and herbs, so it worked. I made a half recipe and we still have leftovers for lunch tomorrow. It's a frittata with bread, I guess. A mix of beet greens, spinach, cilantro and Italian parsley for the greens. The original recipe suggests baking eggs on top but it already had a few eggs in it, so I opted for some leftover olives and sweet peppers instead, along with the goat cheese. Served with fresh tomatoes, the green of the 'strata' is kind of pretty. And some local berries with vanilla ice cream for a simple dessert.

Two things that make my day - delicious fruit (bonus, these berries are local) and really good cottage cheese. I don't know if I am getting fussier but it is so hard to find cottage cheese I enjoy. There is a brand here called Island Farms which I adore and I usually just buy the low-fat (1%) but it tastes so creamy/tart. Lately, when I am in other places, I try all kinds of cottage cheese and some are OK but most are meh at best. I seem to recall cottage cheese being better overall, this was mentioned on another thread by other people also. Anyway, I'm not really a morning person so I don't usually work very hard to make breakfast. This is my kind of meal.

I just received a notice that Anova has partnered with Serious Eats and Kenji Lopez-Alt to develop recipes or cooking guides for the app. This is the first time I have looked at the Android App, so don't know if it has advanced much. I just downloaded it and took a quick look, so can't say much about its usefulness. http://anovaculinary.com/serious-eats-partnership/

Do you mind sharing how you do the hazelnut jus? Thanks!

Wow, looks so beautiful and so tasty - I bet your son loved it! We started with a really simple cucumber and radish salad. Persian cukes in a simple vinaigrette dressing and then radishes added, with a bit of feta cheese and fresh parsley. Then we had fresh local halibut - done Veracruz style! Black olives instead of green. Not sure you can even see the halibut in these pics, which is a shame. It was a fine piece of fish and very tasty.

Good comment. Hot dogs are all over the place with add-ons, aren't they? I tried JapaDog in Vancouver when their food carts first became popular there. Way too salty for my taste, but I think they are still popular. And we tried Puka Dog on Kauai, which I really wanted to like ( Lilikoi mustard sounds so lovely), but I found their sauces and relishes were way too sweet. But Puka Dog was kind of original in the way they worked the buns. And I'm sure there are tons of others!

Sonoran Dogs are the best! Bacon-wrapped weiner in a bolillo bun with beans and various mixes of avocado, mayo, tomatoes, onions, hot sauce or hot peppers, salsa verde. Maybe a bit of cheese. Here are a couple of versions - from Serious Eats or from Everyday Southwest. If we make quick dogs at home with regular buns, I like to toast the buns and melt a bit of cheese on them and then add sweet pickles (bread & butter or Yum-Yums) and lots of regular mustard. We occasionally have a dog at Costco if we are hungry and in a hurry. I love that they have sauerkraut, sometimes that's all I use.

rotuts, the CSB is really wonderful for root veggies, isn't it? A warm potato salad with Warba potatoes, green beans, onion, tomatoes and feta cheese. A tiny bit of olive oil and balsamic vinegar. Maybe some basil or oregano or parsley on top. And a simple spinach and strawberry salad with feta cheese and hazelnuts, balsamic vinaigrette and fresh basil. Should have added a bit of sweet onion.

We started with a salad, based on what I bought at today's farm market. I forgot to get a sweet onion, that would have been a nice addition. I made a basic balsamic vinaigrette and added a bit of fresh basil as well (not shown). Simple classic spinach and strawberry salad with some local hazelnuts.

Darn. I missed it!!! ETA: Wait! No I didn't! They still have some!!!!! Off to order now. Thanks Shelby!

My husband never gets tired of grilled cheese. I wish this was at least home-made bread but it did come from an excellent local bakery. And a simple side salad of Persian cukes and sweet peppers. A bit boring.

We bought a few basics today - spinach, beets, radishes, red butter lettuce, lunchbox tomatoes. Also some lovely snap peas. There were more peas, but we ate them on the way home. Mmmm! Annoying to buy some things that I could so easily grow myself. I really need a garden again! The star of the show today was the local strawberries. Quite early for them, but they are delicious. We bought them direct from one of the farms. I wanted to go to a U-Pick farm, but my husband opted for a pre-picked place. And honey, there were a few different producers at the market today. This man also makes mead. And some hazelnuts. I hope they have been stored properly since they must have been harvested in late Fall. Then again, they only cost a couple of dollars.

I saw instructions for this (Country Living) and thought it seemed a bit odd, but I guess it's got quite a history? Have you done it before? Did the hay infuse a nice flavour? Is it a method you would use again?

Tonight's dinner was chosen partly to use up some produce from the farm market. More of the lovely nugget potatoes, sweet onion (not sure where it was grown), local greenhouse tomatoes, green beans and some feta cheese. It's a warm potato salad that I like to make anyway but we had all the ingredients on hand and it was a good choice because we had a meeting that ran late. I like to organize mine. My husband likes to mix his up more.

No, they just cooked along with the veggies. I cook them fairly low and slow. 300F for 60 - 75 mins. Depends on what is in the pot. The carrots get very well cooked but my husband sometimes likes them better that way. I prefer chicken thighs but needed to use up the drumsticks. I rubbed some crushed garlic and thyme and a tiny bit of olive oil on the chicken and let it sit for a bit before cooking. I love the CSB.

Last night was a one-pot meal, utilizing some chicken drumstricks and creating just a little more room in the freezer. Heh. Lemon-garlic roasted chicken with potatoes, carrots and onion. Not bad for quick and easy. Used the Cuisinart steam-oven to steam-bake.

I used my immersion blender and it did hold together quite well. Nice pun!