Okanagancook

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

GF, she does make some strange faces at times. She was pissed that the prep chef did not follow her instructions on the veggie prep and then she had to X the dish from the menu. Must be frustrating. there was another reference to the dish as written are not being executed to the letter so it bare no resemblance to the original dish. cheers

That tomato confiture is similar to our beloved 'tomato chutney' seeing we have the chutney on hand I will use that.

There is a bit of a disconnect in the book with this recipe. The savoury tomato confiture recipe notes say serve with these beans but the bean recipe doesn't mention this. started reading the book. introduction: recommends a a notebook to take experiences on recipes to a useful level....no mention of colour of said notebook. she makes excellent points about seasonality and quality of ingredients and being flexible about what you find at the store/market. she has side bars on most recipes giving recommended side dishes along with seasonal picks she emphasizes meal composition with balance. I find many home made meals at friends lack this very important aspect of a meal, ie coleslaw goes with pulled pork and not a proper spinach salad. It might be a lovely spinach salad but it doesn't go with pulled pork....in my books anyways. sauces: i have not not seen the recommendation of using a squeeze bottle to make mayo...brilliant the recipes make a lot or maybe more than two people can use before going off so I will need to make half recipes. the sauces look like multi-use sauces. so far so good but will have to make some. still reading.

A warm welcome from the Okanagan. The apples are coming! followed by the pairs. followed by new release red wine at the Fall Wine Festival....20,000 visitors expected this festival as the reputation of British Columbia wines spreads. jump in and start participating. For the most part this is a very accepting forum.

I found the salt the same about Guatemala salt. Sheesh. I've never seen Guatemala salt let along 'fine-grained medium-moisture!

Forgot to mention the print is too small for my eyes

It arrived today. A very nice book. You can tell it is good, just intuitively. Kinda like the Keller books. i started at the back. Ingredients and equipment. I find if I like what is put forth here it bodes well for the rest of the book. I liked all of it. also liked the acknowledgements. the recipes are well organized, similar in format to the Keller books....why mess with success? i really like the recipe introductions. So important nowadays with so many heartless cookbooks. she makes one want to make stock then Demi glacé . the ingredients aren't in general unattainable. i like her notes about how and what to buy for ingredients the photography is stunning. this is a well thought out book. A nice present this would make. need to start cooking from it. I may start with that chicken liver mousse. Looks better than the one I made from Julia's second book.

Yes, thank you ElainaA for putting me on to fresh she'll beans. I am planting tons next season.

Frantically eating out of the freezer to make room for our two lambs soon to arrive. Not terribly photogenic nor interesting.

True 'service' is almost non-existence these days.

You are right, the must haves are very personal. So MH is not Your cuppa tea, er Grappa! I am aware of the regional differences concerning Italian cooking. I just find her recipes and ingredients to my liking. I am not mistaken. I have other Italian cookbooks from other regions, but find I keep coming back to MH. what Alex said.

My fingers are crossed.

Oh, yes. Very astute BD!