Okanagancook

Dinner the other night while DH was off golfing. A 3 oz steak (the other half was eaten the night before); mini-potatoes fried in duck fat; mushrooms and snow peas with a little green onion.

Bumping this thread up because today I'm making some of my favourite stuffed mushrooms. The recipe is from Foods of the World Series: The Cooking of Provincial France, page 87 in the recipe booklet. I just love this series and have used the recipes for a long time. One tends to forget about them but when I am looking for a favourite recipe it can be found amongst the books in this series. There are three stuffing variations to the recipe and I think I have made all three but the easiest is #3 1. Crab meat 2. Spinach 3. Mushroom I had to play it by hear a bit because my mushrooms where brown and they were very, very large. I had a few button mushrooms left in the fridge that needed using up so I chopped them up along with the scrapings from the inside of the brown mushrooms to be stuffed. This is squeezed in a towel to extract as much moisture as possible. Fry some shallot (I only used the two small shallots in the picture) and green onion tops in butter for a few minutes. Add the chopped mushrooms and fry for ten minutes until lightly browned and taste for seasoning. Meanwhile make a béchamel sauce, chop a bit of parsley, grate some Swiss cheese. When the mushroom mixture is ready, mix in the béchamel and parsley. Stuff this into the mushrooms and top with a dusting of bread crumbs, cheese and finally dot with little chunks of butter. I made four but they are very rich so we'll be having one each tonight and the other two tomorrow. Too much of a good thing diminishes the enjoyment.....Thomas Keller's philosophy: don't give them too much....they need to be looking around and asking if there is anymore...to which one replies "no that's it". They are in the fridge ready to be baked at 350 for 10 to 15 minutes. Because the brown mushrooms are so large, I think they may even take 20 minutes. We'll see. Hopefully I can remember to take a picture of the finished mushrooms on my dinner plate.

And like crepes they will freeze very well.

On her blog http://thibeaultstablerecipes.blogspot.com/2009/06/butter-tarts.html

The chili oil is from Fuchsia Dunlop's Land of Plenty, page 55. I am never without it.

Just me last night...DH is off in Spokane golfing with his nerdy golf buddies 🙄 At least he has an opportunity to win some cash! Stir fried beef with mushrooms, green onions and snow peas from the garden. Rice with chili oil to go with. I coated the beef in cornstarch before frying. Kept it quite moist. Should have used more oil to get the outside a little crunchy.

@shain Thanks for the pizza recipe!!

Wow, wonderful looking pizzas and that crust! I have your recipe saved somewhere...need to dig it out. If I remember, it is an overnight kinda dough. I like the toppings especially the artichoke.

Pizza from the other night. The crust wasn't very chewy..more biscuit like. It was not made with our usual dough. Topping was salami, cheese and peppers.

That mill has been in my wish list for about a year.....some people have restraint.😝

I have one in my wish list on amazon😤

@Duvel nice looking crust!

So true😩

Get thee to a dentist and get well soon.

Also watching with interest. My DH is the bread maker in the house. We don’t eat a lot of bread but what you have made so far looks very tasty.

All your meals look sooo appetizing!, I have a terrible summer cold and have not managed to eat dinner for the past three nights.☹️ despite looking at this thread. DH made pizza tonight and I have managed to keep a slice down. Sorry, picture was taken which hopefully will appear in the next few days.

FAs good as that looks, I would have trouble eating that much food, maybe half. Seems to me are portion sizes in general are overthetop ?

Looks a lot like white cardamom from my East Indian store...rounder rather than oblong.

Yikes Red Rated = avoid https://www.seafoodwatch.org/-/m/sfw/pdf/reports/c/mba_seafoodwatch_channelcatfish_chinaponds_report.pdf same with Tilapia https://www.seafoodwatch.org/seafood-recommendations/groups/tilapia?q=Tilapia&t=Tilap&location=imported

The recipe instructs to macerate in vinegar. i don’t bake I am clueless otherwise.

I think because of the comma they mean measure the whole strawberries and slice them 6 cups whole strawberries, sliced

Yes, they look like they are lockable...definitely a necessity.

A16 is a cookbook from the restaurant of the same name....Italian.

It’s a beauty alright! where is your main prep space? I see your island is on wheels which will be very useful. you may end up switching the bottles of oils and vinegars to one of those pull out drawers so you can access all of them easily. i have said bottles in a deep drawer that is divided into four compartments. It’s easy to recognize ingredients from their lids.

@Shelby I can do that....A16 zucchini salad edited to note I forgot the pecorino cheese slices on top.