Okanagancook

Out here in British Columbia grocery stores can sell B.C. wine only as nothing else. We have private and government liquor stores where you can buy everything. I think someone in the US is suing about the discrimination on grocery store wine sales restriction.

On an all white plate it probably would have looked stunning.

I have a lot of really good cookbooks and I want to use them instead of the internet so I use my Eat Your Books account. It is a fantastic resource and many users make good comments about the recipes.

If you can get your hands on some leaf fat from your butcher it is really easy to render fat....put the fat in a food processor to make a paste. Put that into a double boiler...I use my Kitchen Aid metal bowl set over a large pot of simmering water. Let it go most of the day. Put it through a fine strainer into sterilized jars and store in fridge and/or freezer. i get pork leaf lard from my butcher...they keep it frozen. Beef leaf lard might require a special order.

I always worry about sprouts. Thanks.

Kipflers: potato Swede: turnips Snag: sausage 😉

Looks like they have a Kitchenaid mixer on that counter and below it looks like cupboards large enough to store one. We had a big/deep drawer made below our counter so I could lower the mixer down into it when not in use.

Very nice. I am looking at the counter top to the left of the stove. It appears to be at a lower height than the standard 36.5 inch. I have a counter top area that is 34.5 inches specifically for making dough. The lower height makes it much easier to knead and roll out doughs.

Excellent choice.😍

@Owtahear lovely cook on the leg. It was quite thick so to get it mostly pink was great. You must have cooked it indirectly for part of the time. Well done...you, not the meat 😁 I butterflied mine and cut the really thick part off to cook on another day seeing we had plenty of meat. My meat was about 1.5 inches thick so I cooked it over full gas and kept flipping it until the temp was 120ish then rested it for ten minutes tented under foil.

http://www.henkovac.nl/support/shelf-life-table

When in doubt...... Chicken is cheap enough.

Well, you will just have to move out here to paradise! Does the Niagara region produce enough fruit to supply southern Ontario....as a kid growing up in Toronto, I do remember Niagara fruit and also travelling there looking at the rows and rows of fruit trees whiz by the car window.

I love this. We have the same thing around here with eggs, peaches, apricots and cherries.

Reporting back....wow, the duck breasts were quite large from premium ducks from the Frazier Valley just east of Vancouver. I did an equilibrium brine for a day and left them uncovered in the fridge to dry for 12 hours. They were put in a cold cast iron pan...two breasts per pan, and cooked on low for about 20 to 25 minutes draining the fat a couple of times. They were flipped and cooked for about 3 minutes until the requisite 125 F, then put on a rack covered loosely to rest for 10 minutes. Served with plums cooked in red wine and some spices such as allspice, cloves and cinnamon; Marcella Hazel polenta, stirred love’nly for the whole time and roasted endive plus green salad. It was outstanding. Probably the best duck I have had and most of this due to the quality of the meat. The skin was rendered beautifully.

Isn’t it great when you take a chance on a new recipe and it turns out to be brilliant.

Very photogenic!

Stunned!

Too much wine to remember to take pictures 😧 we had bbq butterflied lamb which had been marinated in olive oil, mint, rosemary, garlic and lemon zest. My brother made harissa potatoes from Otto Y’s Simple and I made a nice vegetable braise of fennel, red and green peppers and puréed tomatoes. The potatoes stole the show. We ate almost all the recipe which was ALOT. 130 grams of duck will make any kinda veggie taste extraordinary . I have to say I cooked the lamb perfectly but those potatoes...just could not compete. However, we had Thomas Keller’s chocolate ice cream and a cherry chocolate brownie for desert...May have pulled even on that. hope everyone had or is having a good weekend.

OMG I am kneeling with weakened knees. what beautiful pizza it is all about the crust don’t Even care what the topping is

Wow, now that’s an Easter spread! everything sounds wonderful. we have a grass fed, free range lamb source. The meat is so tender and flavourful we are not keen to do much to it other than salt and pepper so the meat can shine through.

Beautiful

That looks absolutely delicious. And thank you for the recipes.

I second pureeing with a bit of oil. East Indian cuisine has cilantro chutney...I don’t have a recipe at hand but a quick google should spring some results.

Oh dear Shelby! And of course Ronnie is out of town. What a royal pain in the you know what. Such a lot of work. Everyone's worst nightmare. Are you going to move everything back out to the garage when you get your new freezer?