Okanagancook

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 😃

The use of a water spray bottle works really well for adding moisture to doughs.

Beautiful beef...hopefully there was a bottle of red in between the bubbly and the dinner. Happy New year.

Lamb dumplings, salad and a cup of instant Dashi.

Bacon Sandwich, yum

Chang and Myers surf and turf Shanghai noodles. Didn't care for the flavour. Too Sweet.

I have had a few woks over the years. The two I use is a cast iron wok for Curries and the el-cheapo carbon steel wok for hot stir fry. It is light and is virtually nonstick from all the cooking that has gone on. It is easy to clean between dishes...I use a bamboo brush and it reheats in a flash.

I will never again set the snack filled air fryer basket on the counter without looking....turned around....CRASH. Yup. Of course landed upside down dumping the snacks all over the kitchen floor. 🤕☹️ Fortunatley the plastic basket survived with only a chip missing.

A reasonably priced carbon steel wok from Chinatown, seasoned properly is a thing of beauty. I agree no nonstick coated wok.

It’s a PITA sell

This soup has so many variations. I used to use Bolt’s Mulligatawny paste for the base with only onion, tomatoes, chicken or lamb stock and cubed lamb. Cannot get that commercial paste anymore so I have a spice mixture that is close. But no Apple, celery, etc in my Mulli-soup.

Tonight, seeing we are both still off our game from Xmas Influenza, will be DH’s go to dish...macaroni tossed with grated cheddar, topped with baked beans and a fried egg😢. This he makes whenever I ‘let’ him ‘cook’. 😎 He lost five pounds with the flu so whatever he wants.......just poured another Knobb Creek....damn flu is hanging on.

What a thoughtful gift. I love that. Most of our friends are at the age that they don’t really need anything so similarly I made 18 egg yolk pasta for everyone and put in fancy tins. Chucked them in the freezer until it was Santa time. Everyone was very happy.