Okanagancook

What a lovely experience for you and the ladies. Must have been magical. the food looks beautifully but oh my goodness those chilies. I just cannot imagine eating that many. I do like spicy foods but krikee that just scares me and my digestive track.

It might be a bit dry with blueberries.? Raspberries would work I think.

We have cold smoked the farmed trout we can get from the grocery store in the past. This stuff Is commercial frozen trout which is excellent quality. Preident's Choice....Canadian brand.

ElainaA, with the coming tomato crop I wanted to try a different tomato sauce. I recall that some well known organization published a list of the very best ever recipes written. Included in this list is Julia's Beef Bourguignon and Zuni Cafe Roast Chicken. I decided to try it yesterday. Wow. Be sure to let is simmer long enough for the butter to separate from the tomato. Here's a link to the recipe: http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce And if anyone remembers who put that list together I would appreciate remembering. Sheesh.

Buy the gravy and the chicken will come!

I am making this tonight with some of my frozen balanced peas from June gardening. Pics to follow on the Dinner thread. I'm making a half recipe. Good may to use excess peas. http://www.curfuffled.com/2013/11/20/squid-with-tomatoes-and-peas/

Your basil looks like mine. Really big leaves this year. I made this lovely compound butter yesterday in my attempt to use these beautiful leaves: 115 g butter, cut into chunks 10 g basil leaves, coarsely chopped 20 g Parmesan cheese, grated 15 ml lemon juice 2 t lemon zest 2 garlic cloves, minced s and p Whiz in a food processor wrap as a log in cling wrap and refrigerate until hard. slice into discs wrap in foil put in bag labeled 'finishing butter for just about anything' :-))

Here is the 'crisp' recipe which is online (I have the book). Sorry for the typo. BLACKBERRY CRISP 6 servings FILLING: About 4 cups blackberries 1 tablespoon flour 3 tablespoons granulated or light brown sugar 1 teaspoon orange rind, finely grated TOPPING: 1/4 cup unbleached white flour 6 tablespoons light brown sugar " teaspoon cinnamon " teaspoon nutmeg " teaspoon salt 4 tablespoon unsalted butter Preheat oven to 375 F. Sort through the berries and toss them with 1 tablespoon of flour, 3 tablespoon of granulated or brown sugar and orange rind. Put them in an 8-inch glass pie pan or equivalent earthenware baking dish. Set aside. To prepare the topping, place the 1/4 cup of flour, the remaining 6 tablespoons sugar, cinnamon, nutmeg and salt in a medium mixing bowl. Cut the butter into small pieces, then work it into the flour with two knives or your fingers until the small pieces begin to hold together. Distribute the topping over the berries. Bake until the top is lightly browned and the juices have risen around the edges, about 30 to 40 minutes. From "Greens Cookbook" by Deborah Madison (1988, Bantam Books, $24.95)

a classic! right down to the peas.

Brazilian Sunrise 1 1/2 oz cachaca 3.5 oz oj 2 tsp lemon juice 3/4 oz Grenadine orange slice Everything over ice cubes except the Grenadine which is poured over top, served with a straw. no pic sorry First time having Cachaca......kinda benign

Yesterday was one pot bread; smoked trout; and lemon cucumbers from the garden with Maldon and white pepper

melba toast topped with ham, boiled egg and a cherry tomato = four bites, all be them, large bites. (when no one is looking)

Blackberry crips from Deb Madison's Greens book. Incredibly simple to make and a nice twist: grated orange peel. I made three of them, using up 12 cups of freshly picked blackberries.

Today was greek salad and a grilled cheese/ham 1/2 sandwich. That was a pile of veggies.

My disappointing smothered pork chops with smashed yukon golds reheated beautifully in the CSO on SuperSteam and some German red cabbage from the freezer. I have some more chops out for another go at the Down South recipe.

I'm an idiot or maybe the double marguerita.....but attempted to make the smothered pork chops from Lee Brothers cookbook. They have you make a wet dip of egg yolk and milk and then a dry dip of corn meal and ALP. They just weren't like the picture....no big crust after frying them in oil. Dah, no big crust if you don't dip in the wet dip first. maybe this belongs in the 'I will never again' thread.

Kerrybeal, those chops look fantastic. Nice and thick so one can get a good crust without over doing the meat...GBE no doubt.

Wow, I like the idea of all the added veggies to the curry. Looks like some coconut milk in there too?

Ok, I will make a roux after I brown my onions for my 'smothered meal'. I love the close up with the flecks of black pepper!

Stunning Steve

Biodynamic seafood??? Well, I like shrimp so I buy the very best shrimp I can get and it is frozen but wild caught, not farmed....not too bad. No it is not off the boat shrimp, although in June I may be able to get my hands on some fresh spot prawns from Vancouver but I have to special order them and who knows how old they are when I get them here 4 1/2 hours away.

Then, just look away. Very few have access to fresh shrimp.

Bless you RRO. Not a job for sissies. i always enjoy seeing what you are up to. The prawn roll looks delicious! If it is homemade mayo, then hard to be too much

I like fine cooking. They have in depth article on selected topics, such as yogurt, lemon bars, shopping for shrimp, panna cotta to name a few. I like their recipes, not as 'busy' as those from Bon Appetite. I also get Food and Wine because at $1.00 an issue who wouldn't? i enter bookmarks for recipes I want to make in my Eat Your Books file so I can search these recipes.

There is a recipe for "roasted carrots with carrot-top pesto" from July 2013 page 91. Uses basil also. Should be able to find it on their website.