Okanagancook

If you don’t have Prune, her recipe is basically roasted cauliflower topped with a sauté of butter/olive oil, garlic, bread crumbs, anchovy, black pepper and fried capers...I think that’s it.

I am not sure about smoked. I think sweet or hot paprika could work depending on what wine will be served...seeing it’s a special occasion I presume bubbly which would go with the addition of a little sweet paprika.

Shanghai noodles and chicken thigh for a stir fry tonight. i will get out some shrimp for the other half of the Shanghai noodles for Thursday dinner.

Or with the other spicing you could use cilantro if you like it. I really hope you like it😁

@blue_dolphin That grainy mustard does look good....on my list to cook now. If you like cauliflower and pasta dishes, D. Madison has a recipe in her Vegetable Literacy cookbook. Page 144: Cauliflower with saffron, pepper flakes, plenty of parsley and pasta. The dish is finished with crumbled feta cheese or skip the feta and add some shrimp sautéed in garlic. She calls for steamed cauliflower but I like your idea of roasting it instead. One could added some fried capers a la "Prune's" cauliflower recipe.

And check the door to make sure it's not warped.....my all fridge wasn't keeping things cold and I glanced down along the door and saw the bend in it which allowed room air into the fridge...but I agree, it may be time to get a new one....probably more efficient also.

The photos of the food are remarkable. Not like most pictures of Asian menu dishes adorning restaurant menus/walls. All the food looks really fresh and well prepared. You are a lucky pair to be able to access this so close to home.

First Roux Scholar! Terrible news.

Or would you consider making your own gravlax with fresh salmon that may be available or frozen trout/salmon? i know it isn’t smoked but.....

Trout which was filleted and the halves were sandwiched between a shrimp stuffing all cooked en papillote. I made a light white wine/shallot sauce...which was a bit thin and got thinner as the juices came out of the fish which resulted in my steamed veggies and air fryer fries swimming in liquid. It wasn't pretty but tasted quite nice. I don't really like the texture of fish so ate about 1/3 of it.

These are sous vide'd lamb ribs which were reheated in a hot CSO covered in Thai peanut sauce. They were very tasty.....just to go with cocktails.

That meal really sings to me. We used to make the cheese stuffed bacon wrapped shrimps when we visited Mazatlan...shrimp capital of Mexico!

Pot handles. They clip on to pots and lids.?

Grass fed flank steak, 24 hours at 131F Nice and tender

Thanks. there is a lot of really good stuff in there...duck leg confit, more trotter rolls (those are so decadently delicious), pork tacos, spring rolls for the air fryer, spanakopita, Chili, Paul Prudhomme gumbo and spicy black beans, various soups made with garden fresh veggies, a couple of curries, various tomato sauces and other sauces. Then the raw ingredients like, steaks, two lambs, duck breasts, turkey thighs....etc...etc. my goal is to empty one of the chest freezers to serve as a back up in case of failure...I have three freezers and the bottom drawer of a fridge 🙃🙃

With the football games on Sunday, I need to serve quick nourishment so I do not miss any action. I happen to have a mitt load of nibbles in the freezer...like green onion cakes with dipping sauce trotter spring rolls from Happy in the Kitchen...RIP Richard Michael, served with ginger dipping sauce which I can make Saturday Home made chicken tenders which I will cook in the air fryer served with salsa verde veggies and dip that’s 5 containers from the freezer😃 dinner will be gumbo, rice and salad...3 more containers from the freezer😃 and for good measure...friend staying over on Saturday for the Sunday games...we will have keema mattar quiona & mushroom curry lamb ribs with tandoor spices for appetizers and cocktails rice puri cucumber raita another 4 containers TOTAL 12 🤪

Lamb stew made with sous vide shanks. Just need to cook some potatoes and carrots for veggies. Yesterday we were watching Ugly Delicious on Netflix and got a craving for Chinese food. I happened to have some pork dumplings in the freezer....well, you know what happened next.

One of our local chefs presses the m and c into square pans and then cuts them into squares...perhaps a little less labour.

I love compound butters and have several in the freezer....a quick and easy way to add something special to a dish.

Falafel in mini pitas with tahini sauce and shredded lettuce and chopped tomatoes. Hummus to go with? Green onion cakes with hot sauce and some kind of fresh shredded salad with soy, black vinegar and sesame oil dressing. indian Dahl and chapati with raita...cucumber..?maybe not something folks know about those japanese sandwiches that Anna has been making for breakfast over on the Breakfast thread. along that line, vegetarian sushi rolls fried rice with your choice of ingredients...?spam...I just watched Ugly Delicious...The Fried Rice episode. croquets...some formulation you can fry in the turkey fryers with a variety of sauces. A few eclectic ideas

Try putting the chips in the oven to freshen them...my frugal mom used to do that...never threw much away.

My brother has one of these for his wine cellar. The difficulty would be getting the labels to stick on well enough that you don’t end up with a pile of labels and a pile of mystery items.

Gumbo and fresh rice after the football game.😍

Last night I made sautéed red onion, kale and potabello mushrooms to go with our steak. I made it at noon and reheated in the microwave at dinner time....football games dictated dinner time. The kale dish got bitter. When I made it, it was fine. Anyone else experienced this?

Yikes, half the calories are from fat.🥺