Okanagancook

Made the meat with lentils on page 84. The picture is what drew me in. Quite an involved recipe but well worth the effort. This is the classic method of cooking the spices in onions and tomato, simmering the ingredients and then adding whole spices before serving.

A warm welcome Richard. I'm sure we would all love to see what you are cooking up with ingredients procured from your local merchants!

I checked the recipes that come with the oven and some of them have up to a 2 hour cooking time. I would be nervous doing a longer cook and I think one would have to refill the water reservoir and empty the drip tray.

Shelby, you were reading my mind which had cabbage rolls dancing on the plate! Your's look delicious. I have no venison save for two tenderloins which I was gifted but I think them too special for cabbage rolls.

You can change functions but needs to done manually. No big deal. It is a learning curve with the bake-steam function.

Blue_dolphin. Great job. I move mine around all the time except for toast. Chef end. I hate turnips but perhaps some baby ones like yours might be goo. I am going to try baked okra soon.

I tried the egg broken into a small ramikin in Steam at 150 for 1 hr 15 minutes. The white was still quite runny so I changed the temp to 200 degrees for another 10 minutes. The white was still not set. Ate it anyway. The yolk was not runny but more like a gel. Not hard like a hard boiled egg. Kind of strange. Will have to try again. I am wanting a poached egg like egg.

We are having a wake over at a friends' place who got us interested in Paul's cuisine. They have a copy of his menu framed just outside their kitchen! We will all cook together and rejoice in his work.

Thanks Norm. That Korean chilli is hot.

Norm, what is the Asian looking jar?

I am not sure, I got the picture from the website that Lisa linked for me. I liked the look of the crispy brown fries and yes, I think that's bacon now that I look more closely. At first I though it was very dry chili.

Shelby, what a lot of work boning out those doves. Your gumbo looks wonderful.....now I too have a hankering for gumbo. Not for a week though. My brother-in-law is arriving today and he can't tolerate spicy food. So tonight we have Les Halles Daube Provencale with lamb shoulder. That should be bland enough. He doesn't drink either so I will have to burn of as much of wine alcohol as possible. More wine for us

Potatoes, sausage and cherry tomatoes out of the Steam oven.

This morning: cubed potatoes in at 450 Bake Steam for 20 minutes total. The raw sausages were put in for the last 10 minutes with the potatoes. Then everything was Broiled for 2 minutes. The sausages were done perfectly and so were the potatoes.

I am unfamiliar with his dish..Canadian eh. After googling around for info I have a couple of questions. So, you make the fries, home made or frozen. Make sure they are thick cut and crispy on the outside. The chili is made with meat only..your fav recipe. heat it up The cheese is a sharp cheddar (this would be my preference), grate it. Once the fries are ready, top with the chili (but how much), maybe some crumbled bacon, grated cheese. Bake at 350 or is it 375 until the cheese is melted. Should it be put under the broiler for a short time for some browning. Serve with choices of white, red and/or spring onions, pickled jalapeños Sounds like something for the upcoming Gray Cup....Canadian Super Bowl Thanks

For those of you trying to resist buying one of these, look away, far far away Fresh centre cut pork loin chops, 6 oz each. Seasoned with a rub from Cook's Illustrated (it was in the cupboard); Pan seared briefly; Bake Steam at 425F for 7 minutes; centre was around 144F so for us it was just slightly over done. Next time I will put them in for 5 minutes and then check. They were still very juicy and ready so quickly. How much energy did that use compared to heating up one's oven. I updated my little spread sheet.

Nicolai: That burger! Wow and yum, yum. Big lunch as dinner will be light while watching the Baseball Wildcard Game. Bake-Steamed centre cut pork loin chops with Bon Appetite's cauliflower, arugula, pine nut, currant, feta salad and A Girl and Her Pig roasted peppers in sherry vinegar. The pork chop was only just slightly over cooked. I posted about it's journal over in the Steam Oven thread.

Cyclea, sounds like you have more than enough reasons to spring for one of these babies! It took me a year but finally got one and I am really enjoying cooking in it. A lot of control of cooking available and if you are cooking small batches of food it seems economical and definitely quick. Go for it.

My lord, that sauce looks so rich and sticky meaty if you know what I mean.

I have not had the opportunity of purchasing or eating cardoons so new to me. They look nice and I like the flavour of artichokes. Looked them up on wiki. Do you use them as noted below? "Cardoon leaf stalks, which look like large celery stalks, can be served steamed or braised, and have an artichoke-like flavour. They are harvested in winter and spring, being best just before the plant flowers.[13] In the Abruzzi region of Italy, Christmas lunch is traditionally started with a soup of cardoon cooked in chicken broth with little meatballs (lamb or, more rarely, beef), sometimes with the further addition of egg (which scrambles in the hot soup – called stracciatella) or fried chopped liver and heart.[citation needed] The cardoon stalks are considered a delicacy in Spain, particularly in the northern region of Navarre, where they are grown in large quantities.[17] Only the innermost, white stalks are considered edible, a reason for which in Spain cardoons are usually cultivated by protecting the leaf stalks from the sunlight, often by burying them underground; thus, cardoon plantations in Spain are often formed by characteristic earth mounds surrounding each plant, the earth covering the stalks.[18] In Spain, cardoons are typically cooked by first boiling the stalks to soften them, and then adding simple sauces such as almond sauce or small amounts of jamón; they are sometimes combined with clams, artichokes, or beans as well."

Reheated the pork ribs and yorkshire pud from dinner the other night. 15 minutes on Bake Steam at 300F then changed to broil on the first shelf at 300F for 5 minutes. Perfectly moist and crispy. Made some roasted jalapeños, done whole on Convection Bake at 450F for 15 minutes then on the middle shelf on Broil 500F for 5 minutes. Nicely cooked. I deseeded them and popped them in the freezer on a sheet pan for later use. Next up were one inch flowerettes of cauliflower, tossed in a little oil. Steam Bake at 350 for 10 minutes, then onto the top shelf and Broil 500F for 4 minutes. In retrospect, I would have cooked for only 8 minutes (they were a little bit over done for our tastes) and then broiled them a little longer to get some more brown on them.

Wheat Berry and roasted kale & onion salad from Bon Appetite. Very easy and the charred veggies make a nice flavour combo with the rustic wheat berries...just a little garlic/oil and lemon as a dressing.

We had the discussion about okra. Check out It's a Chef's Life, Season 3, Episode 5 It's a Prickly Business...all about okra, Here is the link: http://video.pbs.org/video/2365546844/

Paul, would be interested to learn/see more of your sausage making. It is getting to our sausage making season. Need it a little cooler during the day...we hang ours in the garage to cure and after smoking. Time to make bacon too

I have tried to make the charts larger and this is the best I can do. I think they are readable now. Thank you Rotuts for your help. If anyone wants the Mac Numbers spreadsheet or I can convert it to Excel then send me a personal email and would be happy to send it to you. Then you can update your chart as you go.