Okanagancook

Excellent meals everyone. All so different and prepared with a lot of skill. Great combinations of foods which I find very important. Xmas eve dinner for two. I have racks of lamb in the freezer which are 4 ribs each. So the prospect of only 2 ribs each did not float our boat. I decided to go all out "pigginess" and thawed two packages. Marinated in the usual suspects then a quick hot sear. Served with mashed pots, glazed carrots, mushrooms and sautéed Kale from Taste and Technique. I overcooked the lamb ever so slightly but still delicious and we certainly had enough MEAT. :-)))))

I made the roasted carrots and pan fried mushrooms. Liked both but why is the carrot recipe for 8 people? i made 1/4 of a recipe, sheesh. I like the addition of Parmesan shavings to the mushrooms. I used button mushrooms because I do not get fresh wild mushrooms here.

I made the ritz crackers and the sesame crackers. Again, the baking time is way off. Almost double what she calls for. Meh to both recipes. Forking waste of time, grrrrrr

This like the one the Hospital used to make: Italian Wedding Soup: http://www.goodinthesimple.com/favorite-soup-italian-wedding-soup-recipe-cant-beat/

There seems to slobber on my computer screen! Wow, those looks amazing.

I'm with NancyH.

Italian wedding soup with tiny sausage/pork meatballs, yum. When I worked at the hospital that was my favourite soup at lunch. They put it on about every three weeks. Never made it myself.

Very nice Shelby! Now THAT'S a meat grinder! I'll take two lbs please!

Duh, I forgot about that setting i'll have to try that next time.

I used Peter Reinhart's Napoletana pizza dough recipe. https://www.fornobravo.com/pizzaquest/recipe-neapolitan-pizza-dough/ It was in the fridge for most of the afternoon. I broke off a chunk and put in on the counter top for 1 1/2 hours. I oiled the pan; spread out the dough to a thin layer (I think it was a little too thin because the flat bread was quite crispy all the way through); put some oil on the top followed by some garlic scape pesto from the freezer; Aleppo pepper and black pepper. Baked at the highest convection bake setting for about 13 minutes. Really fast and economical.....didn't have to heat up the big oven for one little flat bread.

Had some freshly made pizza dough in the fridge so made a little flat bread thingie using the tray that came with the oven; convection bake at the highest setting for about 13 minutes. It was a little over done on the top and not as brown underneath. Next time I think I would lower the rack. Tasted good and it was quick.

Berkshire loin chops; 3/4 inch thick; in at 132F for 45 minutes; seared under a bacon press for excellent contact with the hot pan; no magic browning powder. Pretty much perfect.

Anna N, very 'cheffy' looking.

Wow, that roast turkey looks amazing!

Mo Shu Pork; hot and sour soup (again); salad (no pic) I now have enough Mo Shu Pork squirreled away to have it everyday for a month I think they will make a nice savoury breakfast snack.

Interesting site! I sent it to my brother who uses internet recipes a lot.

All of what was said above. Just find room! Put something in the basement or storage. My oven is back in my pantry and if I am doing something major in it I bring it out into the main kitchen. It is very portable. Otherwise I use it in the pantry. Just an FYI. It is forking amazing machine.

Ha, ha. Do not look at the cuisineart convection steam oven thread!

I would recommend you take a look at the help section of EYB concerning the use of bookmarks. If you want to search ALL of your 'to try' recipes then you would have to put them all in one bookmark folder because you can only search one bookmark folder at a time. You can however, put a recipe in more than one bookmark folder. So you could do a 'to try salads' for example. I have mine arranged in type of dish: salads, poultry, vegetables, sauces, condiments, etc. I search a specific folder because I am usually looking for a type of dish. Hope that helps.

I have been bookmarking recipes I want to try. That list is quite big now and I should have paid more attention to detail so it would be easier to find what I am looking for. For example, one of the bookmark folders I created is entitled "WTM Veggies" (what to make) and I put all the veggie recipes in that folder. Well, there are over 200 recipes in there! Unfortunately the website doesn't let you move bookmarked recipes from folder to folder. If I were to do it again, I would make a folder for each veggie and maybe a miscellaneous folder for less common veggies.

Excellent looking meals everyone. We had sous vide rib eyes (browned in my new steel pan); mushrooms, zucchini, cherry tomatoes and baked little red potatoes. Finally got a good sear on the steaks using some pressure.

Yes, our local butcher is very busy now with animals that are brought in from the hunt. good business for our little businesses. we need to keep this going. frequent your local small entrepreneurs

That is probably the best so the grains absorb the soup flavours if that is what you are after.

'Tender heartened': I even hate trapping mice that make a mess in my outdoor kitchen. We bought a tunnel electricuter type killer so they die instantly and I don't have to pry them off the regular traps the other thing about living in the country is everyone has your back. If you need help, there is a line up of people to come lend assistance. Or sharing equipment...like the sausage stuffer, our pig roaster, we borrow wine pumps, trucks, etc. You know everyone's vehicle (maybe not such a good thing) and wave when encountering them. the gals at the pub know which beer you drink and by the time you park your car, it's on the table when you walk in

I am with Shelby on living in the country. We lived in cities until retirement at age 54. Been living in the country for 11 years and we love it. Not as 'country' as Shelby though. I get my eggs from a local who is augmenting her income, we get all locally raised meat where we go to the farm to pick it up, of course locally made wine, local fruits, etc. A 20 minutes drive and we are in a town of 30,000 with some decent stores but no real specialty shopping. we have deer wandering around all year long... a bit of a nuisance really. A lot of hunters this time of the year....moose too. DH used to hunt with his dad as a youngster but doesn't have the nerve for it now....he wanted to be a vet! There are tons of quail running around and we have harvested a few of them, very tasty but if you don't get the kill shot they are a bit tough Friends hunt and we get some meat in return for lending them our sausage stuffer every year! That works well. we only have 1.7 acres but that keeps us busy enough. great blog Shelby