Okanagancook

Duplicate post: Ha, ha, great minds think alike!

Shelby, it is really good! I used my frozen Cherokee Purples! Homemade Andouille Sausage. The shrimp stock was actually shrimp and some juice from an octopus I had cooked in wine. Homemade Pinto Gris from our vineyard. Homegrown garlic. So a lot of local ingredients. I have four portions in the freezer for a nice lunch for me and my DH this winter. Chromedome, Here is a good place to start: http://www.healthycanadians.gc.ca/health-system-systeme-sante/consultations/foodguide-guidealimentaire/index-eng.php?_ga=1.76770709.1001559474.1477330481

Page 412, Gumbo Sauce with shrimp and grits. I just made the gumbo sauce sans le shrimp seeing I plan on freezing the sauce and then cooking the shrimp fresh when I pull it out to use. This is a very easy recipe and the flavours are as she describes, fresh and light for a gumbo. My okra weren't cooked after the directed 20 to 25 minutes and my sauce wasn't reduced enough....perhaps I did not simmer it hard enough. Anyways, I cooked it all at a higher simmer for a further 30 minutes and everything was perfect. Here are a few picks of the mis en place, the onions and peppers cooking and the almost final product....it boiled for another 10 minutes after this picture. And I have my eye on the red pea and onion gravy on page 162. Looks intriguing and is a unique idea to incorporate more dried peas, beans and lentils in ones diet seeing this is forefront in Canadian news these days.

I love recipes like this. I will be following with great interest. I have made the duck roulade from Thomas Keller I think it was. Problem with dishes like this, is you need a good crowd to consume it...very rich. Are you planning a feast for your friends?

The Quay meal had loads of flowers too. I can still almost taste the tiny white and light green flowers on one of the dishes. Have no clue what it was.

I bought it in Edmonton when we lived there, at an East Indian store so I am presuming it is intended for cooking flat breads.

A meat centric event! Everything looks delicious and great to have a sunny day. Makes all the difference. How long did that turkey take? Looks like a 15 pounder?

oh yeah, sorry forgot about where yours is! Just means making fresh dough every time then! On the topic of chapati, I tried using Atta flour but it just does not have the same texture nor the flavour of the whole wheat mixed in. Our East Indian friend makes his with 100% Atta flour....don't care for them. Yikes.

Anna N, make the dough fresh each time. Strangely, they don't turn out as 'light' if the dough is left overnight or a few days in the fridge. I suppose if you have an extra one that was cooked you could try the Bake Steam feature in the CSO to revive it. However, just as easy to whip up a small batch of dough each time. My DH loves these things and will easily scarf down 5 or 6 with dinner and he is a little guy who doesn't normally over eat but put a pile of these in front of him and he is changed man

artichokes? which have been stripped of their outer leaves

I agree about how delicate it is. I like it just plain on 18 egg yolk pasta with a grind of black pepper and freshly grated Parm on top, oh, and a glass of Barolo!

These are Indian chapati. I don't measure anymore but basically I use 3:1 white all purpose flour to whole wheat; a few grindings of black pepper and salt; a couple of glugs of vegetable oil to make them a little more tender and warm water until they come together. A quick knead. Let them rest covered at least 30 minutes. Rolled out to six inches like a flour tortilla thickness and then I cook them on the contraption below. First side until the top starts to bubble, flip, brush top with ghee and cook for about a minute. Cover with a towel while the others are done. They get a little browned with the holes present in the contraption!

So? What did you think? Is my name mud?

I agree kayb, some meats need to go in the oven. I would add a lamb roast and a pork butt roast to that list.

Lovely meals everyone. A curry dinner for my SIL: raita made with cucumbers flat breads made by my DH with SIL learning how Spiced rice (cinnamon, curry leaves, cloves, cardamon, currants, saffron topped with pistachios) lamb curry stir fried veggies dahl

Looks astounding. We once went to Quay for their too many course menu paired with wines. I an unbelievable meal, like the one you have consumed. All the components that are involved are amazing. The price is justified. AND, A BIG HAPPY BIRTHDAY!! Keep on truck'n.

Well, if you do it again, we would love to see your steps, etc. I can get whole tongue frozen. I've done one once, posted here somewhere, and it turned out fabulous. Thin slicing is important seeing the meat is so dense and strong tasting.

Well, that's very, very clever! Looks wonderful!

Our Superstore has had ghost peppers for sale lately....5 or 6 in the package!

Oh crap, if I were to buy another Egullet kitchen toy my DH will faint. But, yes, you are so right, hummmmm

Showing SIL how to make yorkshire pud. Todd in the Hole with a little gravy and a salad.

Duck on the BGE The skin wasn't as crispy as I would have liked. Tried to crispen in oven after taking off the breasts but need more time for the fat to render. I cooked it for 4 hours at 225 on a beer-can type of stand to 165F. Would do again at 325 to render fat better and finish at a higher temperature.

The food and landscapes are truly awesome! Such high quality looking meals. thanks for sharing.

Slow roast lamb shoulder, roasted winter squash with apricot jam, roast potatoes and slow cooked green beans, garlic and tomato.. m.

As it happens I just had a saz, with almost the correct ingredients...delicious