Okanagancook

Pita bread made on the stove top. These did not puff as usual but rose nicely to give a half inch fluffy pita. New recipe for me.

Home made dosa (fermented in my Miele oven), potato masala and curried eggs.

Asparagus soup (eaten before I remembered to take a picture) and a salad with greens straight from the garden. Dang, I also forgot the radish.

Pita toast with cheese, chill and onion.

Pork loin chops from Superstore labelled "Heritage" hormone/antibiotic free. These were delicious. So tender and juicy. Best loin chop I think I have had. Asparagus; roast lemon pepper potatoes, a caper/mustard sauce and a few roasted shallots. Not too much so we weren't stuffed afterwards. I will be getting more of that pork for sure.

Good Topic! Being the daughter of a woman who lived through the food restrictions in the UK during the war I was taught not to waste anything....if at all possible. I have to say we throw almost no prepared food in the garbage. I try not to make too much food that we have leftovers. I detest leftovers. Or, I will make full recipes with the intent of freezing portions...stuff that freezes well, like soups, dahl, pasta, stews, etc. We usually have these as lunches. Right now I have two balls of chapati dough leftover from an Indian dinner.....enough to make two 8 inch breads....it's flour and water! Sheesh. The food that does make it to the garbage is almost always veggies or fruit because I sometimes get carried away at the store! Well, actually that kind of stuff goes into the compost. Vegetable peelings, etc. are mostly kept in the freezer for making stock. Parts unsuitable go to the compost. All animal fat is saved and reused in the preparation of foods. Extra buttermilk and cream is frozen in 4 oz portions. Same goes for sauces left over from a meal. If onions look like they are getting old, I will chop them up and freeze them rather than letting them get to the point of compost material.

@sartoric I did look at videos and the heat of the pan was varied but the directions from the mix package says to use a cold pan which is why I asked. Thanks for your method.

This cookbook is also from a member of the Pathak family. All the recipes I have made so far have been excellent. The Indian Family Kitchen: Classic Dishes for a New Generation by Anjali Pathak I am giving dosai a go on Thursday with a friend whose husband is gluten intolerant. I have a mix and I am making the dough from scratch for comparison. when you make yours do you heat the pan before adding the batter?

THANK YOU. That looks lovely and pretty straight forward. (7 chilies! wow, I think I will start with 3)

Going in reverse But local asparagus is in and here for only a week or so. I make asparagus soup which really captures the taste of the asparagus. And then of course there were those 30% off mushrooms which looked perfect for Les Halle's Mushroom soup. I am out of freezer soup so now there are four litres of mushroom soup base on shelf no. three! Probably will add four litres of asparagus tomorrow....had to make some chicken stock first. As you may have guessed my freezer isn't full to the gills. But before this thread it was crowded with prepared items which needed to be eaten and by enlarge they are gone.

I only use egg and a little oil when making pasta with 00 flour.

Spring on a plate! Fantastic.

I love the 'Dinner' thread! Loads of inspiration here! Great job folks.

Thanks AnnaN, these are truly amazing pots. I use them at any excuse plus when they are done on the stove top, they make it to the table looking pretty spiffy! These are my three I have plus an other little one. The stir fry veggie: Usually I cook them from fresh but I knew I would be pressed for time finishing everything at the last minute so I decided to blanch all the veggies the day before in well salted water as per "Salt, Fat, Acid, Heat" which left the veggies a nice vibrant colour. I fried the spices and then added the veggies to reheat. This worked really well. I remember ready Roubochon and he says he always blanches his vegetables before cooking.

Made a curry lunch for those helping us bottle our wine from 2016. Tandoor Chicken, stir fried veggies; rice pilau, paneer & peas, dahl, chapatis (no shown) and cucumber riata.

Leftovers: coleslaw with pineapple/apples; boiled eggs with peach chutney.

Tacos, pork but covered with spicy arugula from the garden:

lovely looking" breakies" everyone. This is a weird one but seems to fit in with other weird ones on this thread. Coleslaw from Moosewood; Hard oiled eggs with a peach chutney on top. Kinda weird but I didn't waste any food,.

We've had a Miele oven and dishwasher (clothes washer too) for the past 12 years. The oven, although small, is fantastic. I'd get the double oven. Or even look at the new models they have....?steam. Miele is really a top notch appliance, even if the light bulbs cost $50! The dish washer is amazing. So quiet and I don't think we've had to wash anything that comes out of the finished cycle. Such a good job. So, if you are worried about your current Miele, I would put it back but check out the hole size required for any Miele replacement. I have a Wolf stove, six burner and it is a workhorse and so easy to clean. Besides, love the RED knobs.

It finally warmed up a bit with sun yesterday. Looking at my arugula and spinach, I think they more than doubled in size! Salad time. Everything else is about three weeks behind normal and six weeks behind last year. The vines in our wine producing area are starting to bud break which is a welcome sign. If we get some more heat and sun the process of grooming the vines will begin with bud thinning. It could be a challenging year with us being so far behind.

Did you leave a little grit on the greens for your Derby Day Dinner ha, ha.

I am really enjoying this book. Most of the info in the salt section I knew but there were a few new tip. She also offers some concrete suggestions on the amount of salt required. Her writing style is easy to read and I do like the hand drawn graphics.

Oh, you got Charmaine's Complete Asian!! you lucky duck

My Dad used to make us 'fried bread' in bacon fat, of course. Nothing better on earth.

@HungryChris I find soft shell crabs intriguing. We don't get them up here in the Great White North. Are they quite "meaty"? Sweet meat no doubt. They look delicious! Nice job and thanks for the cooking description. Are they pricey?