Okanagancook

The buttermilk from butter making is really lovely. What are you going to make with it?

She has a show on the butter beans....pbs series

Brings back fond memories of my mom making mint sauce for her terribly over done lamb.

What beautiful looking meat. I love meat.

"chanterelle dumplings" that at is a great idea. I have a stash of dried chanterelles! Looks like bread dumpling?

Thanks for posting the recipe Elaine. Looks like a project for December when the weather isn't so nice.

Ooh la la a thing of beauty. exactly don't mess with the meat

I agree, they are figs

Some kind of dried fruit, like a plum?

Creativecookware.com has wooden butter moulds on sale. Mine is on its way

Shelby, when I made my j jelly I kept flipping the jars as it cooled and the jelly set. On its top then flip over to the bottom. You can put them in the fridge to speed the setting and when it's getting thick take out and flip every 10 minutes or so. i know that sounds like a lot fussing but it works. You can easily be doing something else in the kitchen.

Tere, I could not agree with you more about weighing vs volume measure. i made a list of volume measure and equivalent weights for common items I use. For example weight of a medium onion, weight of 1/2 cup chopped onion, etc, saves me a lot of stupid jamming ingredients into a measuring device.

I recall from the video of the show the scallion dish made the first time was not the way she wanted it....either too much egg or not enough. So if the cream volume is not specified, how is one have the correct amount of egg for it to set. I'm with you AnnaN.

Thanks for the link rotuts. I thought they were all the same too but come to think of it this year I had scallions (no bulb but they grew quite tall and thick) and green onions which developed a bulb, but I harvested them when they were quite small. I will look out for that next season. AnnaN I don't think you are being picky because Vivian did say they were all the same. What does the recipe call for in the book I wonder?

I don't have the book yet. Young leeks maybe with some store bought green onions as a sub for all garden green onions. I love green onions and I can grow them really well here. I need to start a list of recipes to use when the garden is in full swing because it is easy to forget about a recipe.

Me too Shel_B, that recipe really looks great.

Ok,so does said cookbook have a recipe for cocktail 'cookies' (tongue firmly planted in cheek)

Are you sure those are cookies and not crackers?

Cookies are fattening and they don't go with cocktails!

They were crispy but I don't make them often. Maybe once before. I used store bought puff pastry also. Putting the pan and pot on top wasn't that much of a hassle, it was the inaccurate cooking time that made it frustrating.

I attempted the Orange Palmiers on page 305. Pretty simple instructions. HOWEVER, the baking time is WAY, WAY OFF. She tells you to bake them at 350F on a cookiesheet lined with a silpad, then the palmiers are covered with parchment paper, another cookie sheet and finally topped with a medium weight sauce pan to weigh it down. This is baked for 10 minutes. The pot, cookiesheet and parchment paper are removed and they are to be baked for a further 2 to 4 minutes until they are golden brown on the bottom and presumably, they look like the picture in the book. The first picture is of the palmiers after the first ten minutes of baking followed by 4 further minutes! They were no where near done. So I baked them for a total of 16 minutes more minutes and took them out...picture number two. I decided to flip them over so the white tops might brown. In the picture you can see I have flipped a few. Then I baked them for another 8 minutes and finally they were cooked and brown. Some were a little too dark on their little tails. I had the other half of the recipe to bake.. This time I baked them for 15 minutes; removed the coverings and baked for another 12 minutes. Took them out and flipped them. Baked another 4 minutes. The third picture. They were all pretty even and cooked in the middle. They taste great. Not too sweet. I am fearful of the remaining recipes after this. But I will try some next week. I have company for a few days.

Ok, thanks I will try that. cheers

I used the same gelatin and I bloomed it as directed. Can it be saved by melting it all then reintroducing the gelatin?

I have made the Chez Panisse panna cotta twice before and both were perfect. today it is not setting???? how can I save it? recipe was 3 c cream, 1 cup whole milk and 1/4 oz gelatin. I mixed the cream into the gelatin at 137 f rather than the 130f recommended if that killed it, not sure but what is done is done. help