Marlene

We enjoyed it very much as well.

Strewn, Stoney Ridge and Reif are all pretty decent. Stoney Ridge has some excellent reserve wines.

Bernaise's recipe doesn't use much butter, but most tarts do. A lot of the recipes I've seen call for at least a half cup of butter.

Sure it does. Especially if you're me. Call it whatever you like. There's something about having a coffee with baileys, grand marnier and whipped cream under the stars, in front of a campfire, with the smell of dozens of campfires lingering in the air, or the smell of an entire campground frying bacon simulaneously in the morning, that puts me in a state of peace that is hard to achieve otherwise. And believe me Arne, when you get to be my age, you'll call this camping too.

I think Marlene did it with apples, but you want a tart apple. Did you look in the freezer section at your local supermarket? I know all of the supermarkets here have it along side the frozen strawberries, raspberries, etc. ← I did indeed do it with apples. I believe I used a granny smith apple and it turned out wonderfully.

it's mostly a mystery to me as well. 5 C is about 43 F more or less. It is not weather to be eating outside in.

I'm using the pate brisee recipe from the Bouchon cookbook. Mostly because it's the only pie crust recipe that's never failed me.

Heh, where do you think that you are? Sheesh. ← Not nearly as far north as you think I am. At least to other Ontarioans. It's 5 celsius this morning. Where's my spring weather? I've got a convection oven on order and I hope it will be here in time for this weekend's camping trip. Now, let's think of things to make in it!

Bernaise, I am going to try this recipe I think. At what temp do you bake yours?

Tis the season to hit the open road again. I took no pictures this weekend, but the May long weekend here in Ontario marks the opening of cottages, and RV's everywhere. Unfortunately, it was colder than mid fall this weekend. Jeesh. It did everything but snow, and I understand in the north, it did snow a bit. Nonetheless, it was time to blow out the lines and head up to Niagara to test run the rig to make sure all was in working order. Breakfasts were bacon and eggs, lunches, bacon and tomato sandwiches and dinners were steaks and corn, or ribs and baked potatoes. Tortillas and salsa, chips and dip. Nothing fancy, but we'll gear up as we go. This coming weekend, we'll head to a provinical park where I'll get more in gear with the cooking part and take some pics. In the meantime, cold as it was, nothing grounds me better or puts me back into the right frame of mind, than a camping trip. It's better than medicine. Trust me.

Did you buy this yet? If so, what do you think of it?

Nice work! I agree the beef looks like it could have been browned more, but as Lori says, pics can be deceiving.

You should use salt, but thin cuts like pork chops don't need much more than a couple of hours at most of brining.

Tracey's right. The only meats that benefit from long slow cooking are meats with lots of connective tissue to break down. Pork chops just don't have it. Short high sear, after brining should do it.

Un would 4 or 5 tarts qualify? I do happen to be throwing a party the first Monday in June!

Ah, Melissa, but a true butter tart fanatic will tell you that squares don't count. (Although, I'm thrilled you like the recipe and I do love those squares). A butter tart pastry apparently is as important (almost) as the filling!

What?! No delivery to Oakville? I'll be sure to come by if I ever get into the city again. Best of luck. They look awesome.

According to this clip, Canadians can have heated debates over what a proper butter tart is: So, what's your favourite butter tart? Raisins? None? Runny? Firm? Back it up with a recipe if you can!

Article here Old Dutch is my favourite potato chip ever. I wonder if this means the Ontario market will soon see a return of Old Dutch chips to our grocery shelves?

Using indirect heat to roast a prime rib isn't that much different than using an oven. Especially if you have a thermometer. That frees up your oven and allows you to cook the roast at the proper time without having to hold it over.

It's been a lot of fun. The weather sucked, but we managed. Susan and I work together like a well oiled machine, but it was a pleasure having Mike along as a partner. We couldn't have asked for better, and my thanks to his wife Maggie for being such a trooper. I've enjoyed this, but I don't think I'll be cooking tomorrow, nor will I be picking up a camera in the near future! My family wants pasta, or take out or anything that doesn't involve a bbq. Thanks everyone for tagging along. I hope you had fun!

I thought we had done that. Fortunately, we carry an extra propane tank in the rig, so we dug that out. Never mind that we have two for the house and both were empty! Dinner was late, but good. Ribs, broccoli and hollandaise, baked potatoes. We're too full for dessert right now! I foiled the ribs and put them on the grill using indirect heat. I use the heavy duty foil, wrapped twice for this: The potatoes get oiled and rubbed with kosher salt and placed on the top rack about an hour after the ribs go on. (It was about this time we noticed we'd run out of gas) After a couple of hours, the ribs come out of the foil and go onto direct heat with some sauce to crisp up The broccoli in this instance gets steamed: Once everything is ready, Don serves, and I make the hollandaise in the blender: Dinner

We ran out of gas. Changed tanks. Back in business. We really are going to eat before midnight!

The ribs have been on for an hour and a half over indirect heat. It has stopped raining, but at this rate, dinner will be a little late tonight! In the meantime, what is it with me and icemakers? The icemaker on my fairly new KA fridge seems to have stopped working. Arrgh.

It's raining again, quite hard this time. Fortunately I'm not in a hurry for dinner, but I'm beginning to think I may have to start the ribs in the oven and then finish them on the grill.