Okanagancook

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.🥺

Bumping this thread up. I have watch three episodes so far and thoroughly enjoyed all of them....had to watch the pizza one again so my DH could see it too. Hope there's more to come.....I see it has renewed for a season two...happy dance.

"People would rather look at shiny IG type pictures than really learn how to cook from a book." Exactly. My first reaction to the list was similar to what's been said above. No Marchella, Julia, Jacques, Wolfert, Claudia Roden, Irene Kuo and D Madison.

🤯 how about that?

I recently made Shepherd's Pie from Country Cooking of Ireland and it was so delicious. The ingredients? Ground lamb, stock, carrots, tomato paste for the base and mashed potatoes made with cream for the top. How so few ingredients can make something this good is amazing.

Tonight’s dinner from the freezers.....Curried lamb, curried peas and zucchini, Keema matter, and curry sauce to go on the fresh cauliflower. Admission.....just put two pieces of leftover pizza back in🥴

The index in a printable format is here http://prunerestaurant.com/wordpress/wp-content/uploads/Prune-Index-Final-2.pdf makes it much easier to use. just made the roasted cauliflower again..love it

Sous Vide Flat Iron steak (129F x 90 min); cauliflower, salsa verde and bacon and green beans. I used meat glue to make the steak closer to the thickness I wanted. Worked quite well.

I rarely find artichokes worth buying anytime of the year up here in the Okanagan. I don’t think there is a big demand and the produce managers don’t know how to care for them. They are invariably dried out and spongy. Sad.

For me, I like the spice flavours. I have been making this soup for probably 30 years. So if you are new to the soup, make the most basic version and add one or two optional ingredients until you hit your sweet spot. i prefer a more brothy soup so I use spices, chopped onions, a bit of finely diced cooked lamb or chicken, good quality lamb or chicken stock, a little rice or mung Dahl and tomato. The soup is served with a slice of lemon in the bowl and chopped cilantro. delicious.

I could not agree more about home grown potatoes no matter the variety. They are so superior to store bought even after they have been in the root cellar for a few weeks. We have two beds that we alternate planting potatoes each year. All our good friends get a bag of freshly dug potatoes.

@chefmd Now I want bacon for breakfast.😮 The Frenchie toast looks pretty amazing also.

@Paul Bacino You certainly did nail that crust! Must have been great texture contrast with the soft Halibut and the crispy crust. @Ann_T I love crimini mushrooms and it looks like you got a nice sear on them too. Do you give them a quick squeeze of lemon or just what looks like a grind of pepper? I made pizza last night in between football games. I used a new recipe from The River Cafe by Rose Gray and Ruth Rogers. I did not like the crust. Not enough 'chew' on it. The method was a little different but one I had time to do. Mix dry yeast, water and rye flour. Allow to "bubble up". This did not happen because there wasn't enough moisture. We added some of the water from the next phase and left it for another 30 minutes...this worked. Bread flour, a little milk and olive oil plus salt is mixed with the first phase plus more water. I did have to add another couple of tablespoons to get the dough hook to work. It was "dough hooked" for ten minutes and left to rise for 1.5 hours. Punched down and kneaded briefly. Left it to rise 40 minutes and cooked. It was ok but I think the milk and the oil made the dough too soft. Tasty enough but did not hit the spot. One day I will make @Ann_T's dough and I will be a happy camper. Sous vide flat iron steak tonight...hope to remember to take pictures.

https://en.m.wikipedia.org/wiki/Senbei 😃