Okanagancook

Thanks @shain for posting this full recipe. I just made it and I love it. Excellent flavours and very easy to prepare. I used all green beans from the garden. cheers

In Canada, what brands are good. I had a look today but did not buy. Thanks in advance.

'Tis cherry season....from our neighbour's garden. This is the second box of cherries we have been gifted.

Paella on the Big Green Egg Chorizo, clams (canned 'cause that's all I had), shrimp and squid. Delicious.

Great looking meals everyone!! Last night was roast chicken; corn; steamed baby bok choy (in the CSO) and spring onions.

@chefmd what an appealing dish! Well done.

Hamburger buns.

The cakes were getting too brown with the pan on high...I have a Wolf stove..maybe too much BTU. So I cooked them covered for 1.5 minutes per side on Medium-high heat...they are brown but there is room left when I fry them in fat. Saved me a lot time at the stove when visitors are here AND my cocktail is poured.😆

Thanks @shain. I am serving some with cocktails today so I can bake them off before hand then reheat. Using high heat until they are cooked..should they be covered to help them cook? I will make a note about the water....what, about a tablespoon for the roux recipe above.

@Beebs give chef john's recipe a try. It is pretty forgiving.

@MokaPot I saw that video...not the kind of cake I am looking for. Thanks.

@ElsieDThanks for that link. Their dough looks thick but it would be easy to try the roll without scallion technique. After using the roux I am a fan. It really helps keep the cakes layers together.

I have been making green onion cakes for a lot of years. My recipe was based on a newspaper recipe submitted by a restaurant which made 'the best green onion cakes ever'. With the plethora of spring onions in the garden I thought it a good opportunity to explore other recipes and the 'ins and outs' of green onion cakes. I have not been enamoured with my past cakes. I looked at a lot of Utube videos and made notes about the different tips and secrets that each presenter had to offer in the pursuit of the ultimate crispy cake. I have based my cake making on Chef John's recipe and technique, here: https://www.youtube.com/watch?v=uxbS6j1B1Ps&t=427s I also found this video about the different ways of rolling them: Chef John's recipe is: 2 cups APF 1.5 tsp salt 3/4 cup very hot water Mix, knead and rest overnight Make a roux using: 3 Tablespoons vegetable oil 2 tsp sesame oil 2 tablespoons plus 1 tsp APF Bring the ingredients to a boil over medium low heat and simmer for about a minute..cool. From my Search I have found the following methods and variations: The Dough: Mostly the dough is made with APF. Some like to use a mixture of APF with either cornstarch or cake flour because that results in a lower protein content and softer dough. Some add baking soda to make it lighter. The water temperature can be either boiling, very hot or room temperature or a mixture of hot and room temp. The dough is rested anywhere from 30 minutes to overnight. The overnight rest is supposed to add flavour and make the dough easier to roll out. The dough is to rolled very thin so many layers can be created. The Roux: This is the secret to good cakes as per many videos. The basic recipe is above. Some add seasonings such as salt, black pepper, chili flakes, Szechwan pepper or sautéed white part from the spring onion. The Rolling: The video link above shows most of the variations. The point is to create layers so the cake is flaky...much like puff pastry. The Cooking Most show the cakes being cooked covered for about 3 to 4 minutes a side with varying amounts of oil. Covering ensures the centre of the cakes gets cooked before the outside is brown...this is a revelation and really works...mine were very often raw in the centre. If you have any experience with the variations your comments would be welcome. I made Chef John's recipe with very hot water and rested in overnight. I made the roux two ways. First his basic recipe then I added the sautéed white part of the green onion. This resulted in a very pasty mix which was hard to spread. I would just go with his basic recipe next time and I would add some salt. I made each cake from 85 grams of dough so I got 6 cakes from the recipe. At first I was rolling them out by hand then decided to use the Kitchen Aid Pasta Roller as I do when making pot stickers. I rolled the dough out to #4 which resulted in the perfect thickness. I used Chef John's rolling technique. I did try the technique of rolling from each end then stacking the two...I have yet to cook those. It is important to stretch the rolled dough out before rolling into a cake. Seems to make them easier to roll out into the cake. I cooked mine 4 min/side covered over just slightly less than medium heat. I used maybe 2 tsp oil. They were flaky but not as flaky as some of the videos. I maybe should have used more oil in the cooking pan. Or maybe I rolled them out too thin. I basically had two layers. Here are some pictures...that's the roux with onions. .

Seems like it would something nice to have with cocktails..no fussing with yeasted dough. Thanks.

Hi Kim: as the originator of the spreadsheet, I have tried (with my limited technical skill) to re-organize it so like items are grouped together. It is a little monster that has grown requiring a bit of love and attention. Thanks for bringing this up. I will send a revised Spreadsheet to @Smithy for posting. cheers

No smoke although that did cross my mind. DH is not super keen on smoke. The Weber has a smoke box too. I am cooking rotisserie a chicken tonight with a Mexican marinade so some smoke would fit! applewood soaking...

I used my Weber..it has an infrared element along the back. I turned the two outside burners to high and the infrared on high which produced an oven temp of 350 to 375. Turned Bird for for 90 minutes. Oh yes, drip pan into which parboiled potatoes were tossed in at 45 minutes of the cook. Towards the end I had the temp at 400 for 15 min to help get the skin crisp. Leftover meat turned into spring rolls 😘

Rotisserie Duck and, of course, duck fat roasted potatoes..other vegetables not pictured because the duck is the star.

Last night was: fresh peas from the garden; roasted red onion & carrots from the garden and scallops in a wine/butter sauce over homemade pasta.

I freeze our bread...usually sliced and take out what I am going to eat the same day. I used to keep it in the fridge in a plastic bag but I read the colder temp changes the starch structure and make it go stale faster...not sure where I read that but the frozen slices taste great even if they are thawed a bit in the microwave.

One can buy seed Warbas at the local garden shop. We usually get Yukon golds...will have to try the Warbas next year.

For those interested in the topic of growing garlic, this website has a lot of info https://www.garlicfarm.ca

Paul, I have never used the seed pods for next year...I use the bulbs. Interesting. Too late for this year but next year I might try a few scapes for seeding. And I wonder how much smaller the bulbs with grown scapes really are. Thanks.

Paul, wonderful gardens. Lots of good eating there. I am curious as to why you let your garlic scapes bloom. I always understood that unless you want to propagate them that way, one should cut the scapes off so the garlic bulb gets to it's potential..not wasting energy on the bloom.

Really? Dry and tough. Hummmm. That’s disappointing. i put a smoked hock in my baked beans which gets cooked in a 220 f oven for six or so hours. Then I take it out and take all the meat off...Meat is juicy and goes back in the bean pot.