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About Okanagancook

  • Birthday 05/22/1952

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    Naramata overlooking Lake Okanagan, British Columbia, Canada

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  1. Dinner 2017 (Part 4)

    Taste and Technique lamb shank (it fell off the bone), mashed potatoes and microwaved carrots. The meat was very rich. A carrot-centric meal.
  2. The inventory is 6 pages long!
  3. There are two kinds of 'blue thing-ies'. The dividers for the body of the freezer creating different sized compartments if you like. Mine are six equi-sized compartments. Then there are the three baskets which hold a lot of food. All the blue thing-ies came with the freezer. I keep mostly finished meals/dishes in the baskets and meats/sausage and veggies in the compartments. The chest freezer only took an hour to clean and re-arrange. The upright took a little longer (most of the afternoon) because it was a really mess. Now neatly arranged and inventory updated plus a few unlabeled mystery items in the bin. I use "Numbers" spread sheet to keep track of my freezers so that got a major update and a copy of it made for safe keeping. Today I cooked 8 lamb shanks and two packages of lamb necks. Bourdain's Daube Provencale was made with the necks. Turned out very nice. Three packages for the freezer. Four of the shanks were cooked with figs from Taste and Technique and the last four were made into a stew from Lucy Waverman. Another three packages of each for the freezer and one portion for dinner tonight. This made quite a bit of room in the freezer.....already for our sausage making day in a couple of weeks.
  4. Dinner 2017 (Part 4)

    Flat Iron Steak, mushrooms, honey glazed cipollini onions, IP mashed potatoes and green onions, fresh green peppercorn sauce and broccoli...last two not on the plate yet! The steak was cooked for one minute a side in my carbon steel pan then put in a 400F oven for about 7 minutes then rested for 7 minutes.....recipe from Taste and Technique. The steak almost looks like it was sous vide. Very tender. Grass fed beef.
  5. Today was the day. Chest freezer needed defrosting and re-organizing. It wasn't too bad. Now I have all my chicken together, lamb together, etc. etc. Next up is the upright freezer in my upstairs pantry.
  6. Farmers Markets 2017

    No pictures. Not much available yet with the slow spring. Nice pea shoots and chipolini onions. A nice dry cider. the bakers where there with all kinds of yummy looking breads and sweets. Lots of small veggie plants for planting in the garden. I was hoping the fellow who grows magnificent oyster mushrooms was there, but no.
  7. Dinner 2017 (Part 4)

    Oh, no, no.
  8. Sausage Making

    Here's the smoked Andouille. Very sweet and garlic smelling.
  9. Gardening: (2016 - 2017)

    Things are very slow here due to cool weather. My seedlings are keeping warm in the greenhouse and the skies have been so overcast I have the grow light on most of the time too. The garlic is doing well. My lettuce/spinach bed is slowly coming around and the onion sets are poking up.
  10. Dinner 2017 (Part 4)

    Pineapple chicken; fried rice (with a little fried smoked pork cheek) and bok choy with mushrooms and chili.
  11. Yes, chicken fat has to be the softest.
  12. @ElsieDlooks like you have some wild rice mixed in with regular rice. I love that combo. Your meal looks very inviting and nice cook on the duckie breast!
  13. Dinner 2017 (Part 4)

    Pizza alla Napoletana from The Fine Art of Italian Cooking by Giuliano Bugialli. Half the dough was as per the recipe and the other half of the dough was a vehicle to use up some ham sausage that was on the verge...topped with fried onions.
  14. Okra

    This okra dish is so darn easy to make and the results are fantastic. I cooked this in my Convection Steam Oven on convection bake. Made 1/2 a recipe which was the perfect amount for the two of us and it fit nicely into the oven. It is from the blog Rashisrecipes. The written recipe seems to omit the 1/8 teaspoon of cumin she adds in the video. Hope the link worked. http://www.rashmisrecipes.com/2011/10/okra.html
  15. Camping, Princess Style

    The Hatch Chili store is so amazing. What beautiful looking products they have. Very clean looking and the jarred salsas look outstanding. Great find.