Okanagancook

Rotuts, your gravy! Oh I love gravy. What do you use as a thickening agent? Looks like arrowroot??

Lima beans?

I have to add my appreciation for taking the time to share your incredible event with us. You have one honking beautiful Wolf stove/oven and you clearly need all the cooking space. Cheers but not with a Fosters

Blue_dolphin, beautiful looking meal!

Me too, guilty of the Egullet dinner thread sin Have to get better.

Haven't had dripping in ages because, like you we don't have the roasts like my family did every Sunday...so much so I had forgotten it is singular.

Anna, I can see a good slather of beef drippings on that slice! Or, mashed sardines in tomato sauce with a couple of good grinding of black pepper and a dash of Tabasco. Yum.

I made the saffron roasted tomato sauce and the spicy tomato sauce from that book, also delicious. I also made the paella using rabbit and snails, thought to be the original ingredients when the farm workers would make lunch in the fields from what they could hunt, rabbits and snails...if you call that hunting, ha,ha. It was very nice.

So will I thank you and that makes perfect sense. They is a lot of growth on it at the moment.

I found it here http://video.pbs.org/program/mind-chef/ I loved it and now I need her book! Thanks again.

Thanks, but I just missed it, by 20 minutes. Looks like chefs life is starting next week. For me in western Canada it is on PBS on Sat morning...maybe they are alternating it with mind of a chef.

The small pin is like the ones you can buy at Asian stores. They are used for rolling dumplings and yes, much easier to turn the dough as you roll and with the dumplings one can roll the edges thinner so when they are pleated the dough doesn't get too thick. Thank you for posting your kitchen endeavours. Everything looks very flavourful!

An egg to bind everything together is what is missed! Thanks. I am not keen on bread crumbs because I find the texture too "paste-like" except if it is sprinkled on top to be browned. That stuffed Zuke recipe is from New Spanish Table, I think. I looked at that recipe. Seems to me the allioli would make the Zuke sing, even rotuts might be tempted to sample some. Fontina and Parmesan is a nice combo. I think a bechamel sauce as a base for a stuffing would be good. I have been making the Zuke boat and then microwaving it until about half done. Then I stuff it, place on some tomato sauce and bake covered at 370F for about 20 minutes then uncovered for another 10 minutes or so, then broil to get the top crispy and brown.

There were indeed no green peppers. Mind you I have about 5 peppers from the garden...you've given me an ideas for my other lurkers Well, even 'only a few Brussels sprouts' would send me from the dinning table...

Rotuts, there wasn't much zucchini. A thin shell and the stuffing didn't have any in it, just wild rice, mushrooms, a little onion and lots of cheese incorporated into the stuffing and them some grated on top. So I think had you been at the table, you may have been tempted! I found another lurker after being away a few days in Vancouver. I shall have to dream up another stuffing...maybe a southern style with andouille sausage/beef and corn. Oh, and cheese, lots of it.

Decided to dig up one of my monster basil plants for indoor use. We'll see how long it lasts.

Lamb rack done in the oven; green beans and garlic mayo, roasted honey pearl onions and the lurker zucchini stuffed with wild rice, cheese and mushrooms.

Deryn, the MKR does have reruns, oh well. That World Kitchen with the different enthnic cooks is fairly annoying too. Too gushy, if you know what I mean. Let's hope for some more bbc and Australian shows. No more live broadcasts, please!

I do like many of the shows on Gusto but I tuned into that 'live streaming' show from the Ottawa restaurant. It truly was laughable. What were the producers thinking? I don't think I have ever seen anything like it. It was like they stuck a couple of cameras on the shelf and went next door for a beer while the camera rolled. I get Gusto as part of my Bell package, luckily, so will continue on with some of the shows. I really like Nick and Paul's road trip. They are excellent chefs and fun to see what them come up with for a dinner using the local ingredients. We also enjoy My Kitchen Rules. A re-run is on at the moment but I understand there is a new series ready for release. We find ourselves yelling at the TV, 'no, no, don't do that', etc., etc. Rick Stein's food travels is also a good show. The current one has him touring India. I have totally given up on Foodnetwork.

Me too. I love this show and I now grow Cherokee Purple Tomatoes after watching the tomato episode

No mayo. Julia had me toss the tuna, lettuce and beans in a lemon dressing. She also instructed to drizzle the dressing over the tomatoes and eggs so it was pretty moist. The potato salad is a French style with parsley, white wine vinegar, shallots and olive oil mix in which one tosses the hot potatoes. The flat breads were brushed with roasted garlic oil and a small amount of mozza cheese melted on top.

Julia's Nicoise Salad with flat breads which are not show.

Thank you so much! Those look fantastic and I love crackers. I am on it tomorrow.

I have started doing the same as AnneN with my cookbooks in EYB. Starting with some new ones and then some favourite older ones. It takes time but really worth it. I used to write all the page numbers and titles of recipes I wanted to make from a new book and then leave the paper in the book. That kind of worked but using the capabilities of EYB works out much better. I put two tags per recipe: one for book title and then one for WTM Chicken or WTM pasta, etc. (Want to Make) This way I can look at the book tag and see all the recipes I want to make from it which replaces my hand written page. And I can look by ingredient. Evernote seems the way to go for everything else. I have MacGourmet which has a clip function also and we use that program to keep track of our wine also.

Some leftover chilled cucumber soup with the Indian Chutney swirled in. So refreshing!