Okanagancook

thank for all the responses. I think we will go with mix it really well and stuff then refrigerate. Sounds good. Cheers

I have a question. I will be making Rick Bayless chorizo sausage and our friends want to put the sausage in casings. I have made this recipe before but did not put in casings because I was going to use it only in his recipes which call for it out of the casings. The recipe says to grind all the ingredients together and put in the fridge over night for the flavours to meld together then stuff the next day. I want to make the sausage and stuff it right away because our friends will be here to help make everything. What is the difference between the recipe resting the meat unstuffed versus stuffing the meat and then putting the sausages in the fridge overnight for the flavours to meld. Can't see that stuffing them would prevent the flavours from melding.

I've done a Nigella Lawson recipe with a big pork hock (skin on) nestled on apple slices/onions and bottle of lager poured in the pan then the whole lot is roasted until golden, crispy and tender. There is enough liquid left for a nice sauce. Made this a few times when I see a nice looking hock at the butcher.

Love avocado in sandwiches!

I just saw an error, sorry. That should be 3/4 cup bread crumbs! Double checked everything else and all is good. You may need more pastry, depending on how generously you fill the patties so I actually made double the dough and had a little left over after filling all my patties. I find that happens a lot with something like this which has a filling. Anyways, enjoy them hot from the oven with a salad. Oh, a rum and orange cocktail goes well with them.

Sure, it was a combination of recipes but here is what I did and it is essential that you make the Jamaican curry powder otherwise the taste just won't be right. For the dough: 2 cups all purpose flour 1/2 tablespoon Jamaican curry powder 1/2 teaspoon salt 1/2 cup lard (102 grams) ice water Cut the lard into the dry ingredients then add enough ice water for the dough to come together. It's pastry dough so don't knead it too much. Rest the dough for at least 12 hours in the fridge. For the filling: 1 onion, chopped 2 green onions, chopped chillies to your taste, fresh or dried 3/4 lb ground beef 3 tablespoon oil 3/4 bread crumbs 1/2 teaspoon thyme (I used about 1 1/2 teaspoons chopped fresh) 1 teaspoon Jamaican curry powder salt and pepper 1/2 cup water 1 egg yolk Saute the beef until browned and remove from pan. Saute the onions, thyme and curry powder with the oil until softened and slightly browned. Stir in the browned beef, bread crumbs, salt and pepper and water. Simmer for 30 minutes adding more water as needed. Cool until needed. Jamaican curry powder: 4 teaspoons coriander seeds, ground 4 teaspoons ground turmeric 1 teaspoon fenugreek, ground 4 teaspoons ground ginger 4 teaspoons black pepper, ground 1 teaspoon ground cardamom seeds (the inner black ones) 1 teaspoon ground cinnamon Roll out the dough to 1/8 inch thickness and cut into whatever size rounds you want for your patties…around 5 inches. Place filling in the round, wet the edges and seal with a fork. Place on parchment paper and brush with egg yolk to get that nice brown and shinny finish. Bake in a 400F oven for about 25 to 30 minutes. Enjoy!

My first attempt at Jamaican Patties and a nice salad with asparagus soup.

ElsieD, forgot about Raymonds. Article here: http://www.theglobeandmail.com/life/food-and-wine/food-trends/jeremy-charles-canadas-real-top-chef/article20495580/ Hope you got there on your trip.

Equal volume for eggs, milk and flour...4 large eggs is usually around 3/4 cup. The secret is to let the batter rest. I made mine at 2 pm and let it sit on the counter until 7 pm when I made. This time I made double quantities and had to bake them on two racks in the oven and the one on the bottom first did not rise as much. A single recipe and only one muffin tin in the oven at a time!

For the Yorkshire Puds, I used this recipe: http://britishfood.about.com/od/regionalenglishrecipes/r/yorkspuds.htm works every time

Roast Prime Ribs with yorkshire puddings, asparagus with hollandaise, parsnip puree, and roasted shallots in a mustard herb butter with a splash of sherry vinegar. Yum. Roast cooked at 250 F after searing for around 30 min to the pound and taken out at 124F

We get grass fed beef from just north of here and the flavour is wonderful. The meat does require a bit more chewing but I don't mind that. We do a bit of sous vide cookery with the less tender cuts but generally buy their prime rib and steaks including the flank. The Flank when cooked sous vide for a little longer than commercial flank gets very tender. We also get grass fed lamb from the same farmers and the meat is so tender it is the best we have ever had. Even a slice of leg meat or shoulder chop can be grilled and still almost fork tender. The meat is very lean as well.

FrogPrincesse, EYB for sure and I have to thank you for sharing your recipe experiences on that site. People are getting better and better at offering their thoughts. I have all the books in your picture save for Ready for Dessert and the Country Cooking of France (have the Country Cooking of Ireland though). I have not made much from Sunday Suppers yet mainly because I have been trying to get a little weight off me before the summer but the recipes look quite involved but fun to make. Tomorrow I am making two prime rib roasts for seven people and will use the Cooks Illustrated: Meats recipe for a low and slow cooked roast. Have made it several times.

Vegetable Literacy by D. Madison Jacque Pepin Favourites All About Roasting

I'll be interested in the lamb necks seeing I have three in the freezer! Love lamb neck and the sous vide rig would keep it nice and moist but still medium rare....kinda like beef short ribs...yes. I will try the same temps as the beef ribs. cheers.

Curious as to how this turned out for you. I've got a beef tongue in the freezer which I want to do like this. Thanks, if you have time to post. cheers.

Welcome and ditto to what everyone else has said about the amazing people who contribute here. Beware of topics in the "Kitchen Consumer" category. There are loads of wonderful cooking devices which are reviewed and their use experience shared here. I figure I have bought around $10,000 worth of them since joining! However, I must say I don't regret buying any of them and am thankful to have learned about them here. Ditto goes for the "Cookbooks and References" category. Cheers, and don't be timid about joining in.

I have made asparagus soup with blanched tips in the pureed soup. Frozen it then when eaten I found the tips really 'mushy' and they weren't blanched for long so still 'crisp'. So, now I just made really concentrated asparagus soup thickened with either rice or potato and blended. Hope that helps.

Meant to say, "not quite enough liquid" (so much for trying to post in a hurry). I think I will dilute it with more chicken stock when we eat the other half. I like the texture of the rice. Oh, and I used home made pancetta which I think made it probably more "pancettay" than using commercial.

Roast chicken with a 'gazpacho' sauce; grilled asparagus with honey-sherry vinegar dressing and rice with a hint of cumin and clove with pine nuts and raisins. I really liked that rice. The spice was in back ground and I used a short grain rice and kept it a little el dente

First radish of the year along with some more spinach.

Asparagus soup from Zuni cafe. Minced pancetta, onions, asparagus, rice and parsley. Quite not a lotos liquid so quite filling. Good flavours. I used some of the small asparagus for the soup.

Two lamb chop dinners. First one is with grilled zucchini, eggplant,and onion with Ted Reader's spicy sauce and fingerling potatoes. The marinade for the lamb is from Global Grill and has herbs de provence, etc and a compound butter with shallot, honey and vinegar. Didn't much care for the butter...too acidic. Second is roasted cauliflower with vadoulvan and the rest of the eggplant. For the eggplant I use Modernist Cuisine's method of microwaving the slices on high for 3 minutes. Then they get a light spray with oil and then grilled.

Emeril's lemon pepper dressing with fresh greens and cajun shrimp.

I really like the sound of those. Probably messy to eat with crumbs of filo shattering as one bites into it. Wonder if a thin strip if prosciutto wrapped around the asparagus before the filo would work? Or perhaps put the meat on the outside.