Okanagancook

Kim, I 'liked' your dinner but I have to retract the 'like' for the Brussels which are my all time least favourite veggie to the point where should I be admitted to hospital my husband has instructions to list Brussels as an allergy

I agree with gfweb, that the choices seem odd. Maybe these are the ones willing to participate?

Extremely interesting article....artificial sweeteners have a role in glucose intolerance http://www.lesliebeck.com/articles/2014/09/18/artificial_sweeteners_cause_glucose_intolerance_by_altering_gut_bacteria

The recipe is on page 49 and it is from their "The Best of Fine Cooking: Cookfresh" series, Winter 2015. I used a mortar and pestle to make the charmoula rather than the blender with water added as directed in the recipe. It also makes a ton so I cut back on the quantities and I still had some leftover to put in the freezer for next time.

Crappy photo. Lamb loin with charmoula sauce and couscous with roasted fennel and mushrooms from Fine Cooking Winter 2015. Couldn't be bothered to sous vide the loin. Just grilled it for three minutes a side.

That is the other fish before I put the second fillet on top of the filling spread on the first fillet. And before the mushrooms were placed on top. This is a great way to cook fish, well, for me because I seem to always over cook fish. Which probably explains where we don't eat much fish besides these farmed trout.

A couple of dinners...my hard drive crashed so have been without our main computer for a few days: Boned trout, stuffed with crab, a little panko, parsley, lemon, sliced mushrooms. Cooked en papillote. Nice and moist. Sorry no finished dish picture. Pan seared fillet steak with zucchini and D. Madison's Tunisan Pepper Stew. David Thompson's Chili sauce to go with a roast chicken. Lots of chili and garlic all pounded together then simmered in sugar and vinegar. Really nice fresh taste with heat (I chickened out and took all the seeds out)

Opened a couple of packages of 'lamb stew' meat from our two lambs that we get from a local free range/grass fed farm. Very fatty indeed. I got as much of the fat and grizzle off as possible reserving any bits with meat attached. These I browned and made them the base for my sauce. The meaty bits I browned well and sous vide them at 180 F for 6 hours just in a little red wine, salt and pepper. When they were done I dumped the bag juices into the sauce. It was strained and reduced. The meat was then tossed back in to heat gently. Served with A52's kale and some sous vide carrots. This was the first time I had tried a braised dish in the sous vide bath. The meat was quite juicy but I think it could have been better if cooked at a lower temperature for a little longer. I think I will try 144F for 48 hours like I do my beef short ribs.

Ann_T Your bread is always amazing. My husband was using Bread Makers Apprentice for his technique and recipes but since I bought him Four, Water, Salt, Yeast his bread is much better. The crust is more like the ones you make and very tasty.

I like mine in a fairly traditional way: chick peas, cumin, garlic, lemon, tahini, salt and olive oil + or - some form of heat. I have played around with the texture. Tried taking the skins off but I found the result way toooooo smooth. Toasted sesame seeds for the tahini component really adds a great flavour. Served with homemade pitas.

Grilled Japanese eggplant, zucchini and tomatoes. Pasta (yes, it's still the 15 egg yolk stuff...all gone now) with sous vide baby octopus. The eggplant was pre cooked in the microwave for 3 minutes then brushed with rosemary infused olive oil and the zucchini were brushed with a piquillo pepper butter.

Yes, I love that show. Stumbled on it last season so caught all those episodes. Their first restaurant almost burns totally down. They are left with a huge renovation to get it going again. And now in this season they are opening another restaurant with a totally different menu/theme. Much more causal that their first one. It is interesting when she visits someone's home to see how they cook a classic dish. Recipe handed down from generation to generation.

Delicious looking meals everyone. Kaffir lime leaves and chicken! Great combo. A quick dinner which was supposed to be lunch but lunch was already big enough. Leftover 15 egg yolk pasta, duck confit and a bit of chicken breast, peas, mushrooms, shallots, garlic, Modernist Cuisine chicken stock and a couple of hunks of camembert to add body to the sauce.

Norm, thanks. Seems like the red pepper powder is hot while the chili powder is more like flavourful chili like ancho.

Nigella has a recipe where you put the scored hock on a bed of beer, apple and onion. It is baked at high temp to start, then at a lower temp until tender. To really crispen the skin the final temp is high. I would prepare the skin with boiling water shower, rub with salt and brush with vodka then in the fridge over night uncovered

So, more like Thomas Keller's pasta but without the whole egg and milk. The water spritz is amazing at helping to get the dough together.

gfweb: Is that your home made pasta? I agree about just the right amount of sauce! I've got some leftover pasta from making the 15 egg yolk batch....looks like lunch with some shredded duck leg confit mixed with some camembert that is due to be used up. Lentil soup before hand, just to feel healthy.

Norm, your sauce looks good. I have questions: what kind of chili powder? And what kind of red pepper?Thanks.

After letting the dough rest in the fridge for a few hours and then for an hour on the counter I began rolling it out as per the instructions in the book. One pass through the first three settings. Then it is folded the width of the machine less two finger widths to create at least four layers. Then the dough is turned 90 degrees and run through the first three settings three times. Final rolling to the second last setting so you can see the counter top through the pasta. It was then cut and hung to dry slightly. The dough was beautiful to work with and required no flour to roll out. The author says any exterior flour muddles the flavour of the sauce. As for the taste of the pasta, it was very tender but we had it with tomato sauce and meatballs. I think the tomato sauce over powered the taste of the pasta. I think a lighter sauce would accent the pasta flavour better. And, I'm not sure it was "THAT" much better than Thomas Keller's 6 egg yolk pasta. I will have to make TK's and compare.

Cakewalk: I have egg whites in the freezer from the last time I made pasta. My dogs don't really like them so I am sad to say I fed my septic tank! Franci: Nice, I wish I had seen this before. I will try this pasta next time. Thank you.

Finally, first batch of dough from Flour & Water. 15 egg yolks! The dough came together quite well. I used four squirts from the spray bottle at a time to bring whole batch together. A total of 20 water squirts which amount to 3/4 of a tablespoon so not much really. I kneaded it for 12 minutes and it is in the fridge, resting until dinner when I will try the rolling technique from the book. Sorry about the sideways picture!

Have a ten year old and his dad visiting. I figured pizza was safe!

ElsieD, you are so right. I quit for exactly the same reason. If I recall, they gave me an extended membership (6 months) after I emailed them and complained bitterly that I had just renewed and then they pulled the "upgrade" trick to access recipes. I have around 20 of the magazine issues and thank god for Eat Your Books otherwise I would never find anything. I have The New Best Recipes, all 1000 of them. Also have the book on meat cookery and poultry which are all quite good especially the write-ups of how and why.

Yes. It's quite clever but not a lot of detail. I prefer this site: http://www.codlo.com/blog/the-ultimate-guide-to-sous-vide-time-temperature#.VLgymlomV5i

If you click on the "4-blade" box at the right you can see the four blades and it looks like the 4th one is like the blade on the far left of the 3-blade picture....a smaller spiral is what it looks like.