Okanagancook

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About Okanagancook

  • Birthday 05/22/1952

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  • Location
    Naramata overlooking Lake Okanagan, British Columbia, Canada

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  1. Dinner 2017 (Part 3)

    Yellow-mellow! Looks fantastic! cuury tonight, hope I can get some pictures.
  2. ElsieD, there will always , always be sales so resist!
  3. I made Fettucine in Creamy capsicum (pepper) sauce on page 52. A very easy recipe to make except one needs some cream to finish the sauce. Mine turned out a little on the spicy side maybe because of the red chilies I used (from my garden and dried)...I did follow the recipe. Sweet and subtle flavours with the red peppers and tomatoes melding well. I used frozen garden tomatoes. The recipe called for canned. I would make this again and it will freeze well without the addition of the finishing cream.
  4. Are these what you are looking for at the Superstore, online https://www.realcanadiansuperstore.ca/search/1490310506188/page/~item/Fresh+noodles/~sort/recommended/~selected/true
  5. Lunch! What'd ya have? (2017)

    Pathetic pizza out. One could not call it a crust. More like cheap bread. An utter waste of calories
  6. 2017 releases

    @RobynE Thank you for providing a more detailed description of your book. Sounds very interesting especially now that the price has dropped as per @Anna N Congratulations are in order.
  7. I have a Wolf gas stove top and the lowest setting is low BUT only in one spot so I don't feel it cooks very evenly. I bought a heavy duty diffuser for use on this low setting and it works fantastically well. I use it with my clay pots also.
  8. Bangers and mash

    I made some bangers using bulk sausage meat from my butcher. There didn't seem to be much filler, just fatty pork. For the filler I used Matza meal which I found at a local grocery store. I hydrated it with chicken stock and the following spices: salt, pepper, ginger, mace, nutmeg and sage. The whole lot was put in the Kitchen Aid with the paddle attachment to mix and then stuffed into casings. I pouched them to 160F then gently browned them. Deliciously tender and moist. I cut one up for my DH who only has one arm to use due to surgery on his rotator cuff.
  9. eG Cook-Off 75: Meatballs

    Excellent. Have fun with them! Anything is better than prepared pastes from a far away land!
  10. Dinner 2017 (Part 3)

    Well, that's interesting. From the freezer? I have seen them and always wondered what they would be like.
  11. Lunch! What'd ya have? (2017)

    No pictures but friends and I ate lunch at a busy Thai restaurant in Kelowna. My friends are hot food fanatics so when Don said "is 8 out of 10 heat level ok with everyone?" I thought why not. The food is gorgeous. Freshly made with quality ingredients and cheap ($10 for each dish). The chicken satays were nicely cooked with a smooth mild peanut sauce and fresh little salad...that was ok. We also had spring rolls which were shatteringly crisp...that was ok. Then the chicken ginger curry over rice, the shrimp/tofu pad thai and the beef with veggies over rice arrived. We started eating and very soon Don's nose began to run and my eyes started to smart and Susan's 'yum, yum's turned to 'oh my god this is hot'. I went through three tissues clearing my nose and wiping the sweat away from underneath my eyes. Don pretty well demolished his napkin. We all began to pick out the slices of hot red chilies scattered throughout. But, I have to say after my tongue stopped burning we all thought it was good but next time Don wants to go down to a 7! We couldn't eat it all. I think there was about 3/4 of a dish left so very cheap. And, this is in a trendy part of Kelowna. Don't know how they do it.
  12. Dinner 2017 (Part 3)

    Thai pork skewers, steam baby bok toy, grilled eggplant with curry oil rub (after I microwaved the eggplant until 75% cooked), and noodles stir fried with green onion and topped with crushed peanuts and fried shallots. I blow torched the pork for a little colour seeing the CSO didn't get them brown before they were cooked. Last night I forgot to take a picture of our sous vide short ribs, two potato mash (50/50 sweet and russets), M. Hazen's stuffed mushroom, caramelized based gravy, and green beans with salsa verde. The last item was really nice. A great contrast to the other rich items. BUT, I had packaged four portions of the meat, after 48 hours I was not remembering this. In the last minute rush to heat, brown and plate everything I left one package of beef in the bag! We gave our guests two pieces of the beef and suffered with what my DH called a 'tasting menu' sized portion. Sheesh. He got the meat in tonight's leftover meal.
  13. Made the Cherry Clafouti on page 200 last night for dessert. I hardly ever made dessert but this looked so easy. I made the batter ahead of time and let it rest in the fridge for a couple of hours. Used fresh frozen cherries from last year's crop. My Bird's Eye Custard for the top failed (that's another story) so we just had it plain. We liked it because it wasn't too sweet. Ours cooled off a bit too much. It would have been nicer perhaps five minutes after it was out of the oven. Took 50 minutes to cook.
  14. I have one of those spice toasters but mine is definitely tipable it is very thick and does a great job. I love it.