Okanagancook

Perfect weather here for Chili! We are going to the neighbours for dinner....now I am hoping for Chili.

So, set the door ajar for keeping crispy things hot.....

I will triple that welcome. Jump right in with some dinner pictures tonight!

oddly Save-on-Foods often has fresh pablanos and Anaheim on their shelves here in little old Penticton! Amazing considering the WASPY -senior demographic.

Planted my garlic for next year today! DH even helped 😮 they were very nice bulbs. I now dry them under a roof in my doggie run so it gets the breeze but little direct sun and they dry beautifully. But really, I’d rather have my dogs 😥 running around in the pen.

I do not know if it is easier to remove after cooking because I take off before. It likely isn’t that difficult but takes time and may rip some meat off with it. I would not be worried about spending money on a 15 cent bag. Do it up right.

@shain hope you are feeling better....keep hydrated. loving your travel report.

@HungryChris the cocktails recipe looks easy. Thanks

You could also add some mushroom powder made out of dried porchini

Large turkey thigh (brined then air dried in the fridge for a day with some compound butter slipped under the skin)steam baked at 350F for 35 to 40 minutes in the CSO. Took the skin off and broiled it until crispy. To go with some steamed broccoli/mushrooms, two potato mash (sweet and yukon gold), fried sage leaves and gravy. The meat was very moist and perfectly cooked. The little oven needed a good wipe down after all the splatter.

Those shrimp do look spectacular. Shrimp done right! Would you mind sharing the sauce recipe?

Stuffed farmed trout (shrimp) en papillote with parsley sauce, roast potatoes and long beans with a few mushrooms. Served with a delicious South African Chardonnay.

Yes, take it off before cooking.

Today's haul after shopping for an empty fridge. Only thing missing from the picture is 2 litres of milk. Turkey thighs will be brined and eaten on Saturday along with the sweet potato and the eggplant; trout will be stuffed with shrimp and cooked in parchment paper served with the long beans and some mushrooms and coconut rice from the freezer tonight. Caesar salad for lunch. The pineapple may go into tonight's cocktail.

I made squid/tomato soup. Sautéed the onions and celery. Put in the curry paste. Added the squid rings. Then in went the last of my garden tomatoes which had been put through a food mill. A little rice, then cooked on HP for 20 minutes. Very nice and so easy.

Up thread I noted that I had planted some Sea Island Peas that I got from Anson Mills. From about 72 plants here is harvest 😔 I guess they don't like growing here. That's a 4 oz container!....they are pretty

Those plates look very good! Good photos.

Yesterday I made a simple shrimp curry from South Indian out of my new cookbook.....thanks to @robirdstx 🤩 A very simple recipe. I love cookbooks which give an introduction to each recipe. The one for this recipe says it is a popular dish in the local bars. First one fries the onion (and there is quite a bit of onion and sliced too), cumin seeds and curry leaves until golden. Then the turmeric, chili powder, tomato paste, sliced tomatoes, sliced ginger and a little salt is added and simmered for about five minutes until the masala looks cooked. At the very end the shrimp are added and cooked until just done. Finished with some chopped cilantro. I heated some chapati over an open flame and brushed with a little clarified butter and served with some leftover rice and dahl from the freezer. A quick delicious dinner. I am looking forward to making more curries from this book.. The flavours were very fresh and the onions still had a bit of a bit to them.

It takes just a few minutes to fry the spices to release their flavour! No wonder people don't get excited about curries.

The arugula and walnut pesto is perfect for here at the moment....last of the garden greens and walnuts from the local trees. Thanks.

Kim, that tray of necks is fantastic...but I don't see any pieces that have been nibbled on? How can you resist. At a Super Bowl Party awhile back I roasted some turkey necks (ones with a lot of meat on them) with a spice rub and served with some kinda creamy dip...they were unorthodox but tasty.

@sartoric Lovely looking dahl up thread. I love dahl. With regard to the dosa, our neighbour is Celiac and we tried to make dosa one morning. I did the traditional ferment from scratch and made up some packaged batter to compare the two. The commercial batter was easier to make dosa...the homemade batter was too thin I think. We really liked them, nice and light but they do take a bit of practice, in fact I think I looked at your post way back showing how you made yours. Definitely need to try again. Made the traditional potato side to go with. Thanks for posting all you meals. They all look delicious.

Looking in Prashad Cooking with Indian Masters, I note that most of the recipes calling for saffron are lamb or chicken dishes. Most call for a small amount, so adding a little colour and aroma. Charmaine Solomon's Complete Asian Cookbook has a nice recipe for Saffron and Lemon Sweet Pilau on page 25 that is pretty nice. In Paula Wolfert's The Food of Morocco she advises to crush the saffron threads and soak in hot water to get the full flavours of the saffron extracted.

GREAT purchases. We shall have to start a "Cooking with Charmaine Solomon's Complete Asian Cookbook" thread seeing there are a few new owners. I have not seen the Complete Curry Cookbook....going to Eat Your Books to check it out.

@rarerollingobject forking incredible as usual keep on posting....very inspiring