Okanagancook

Kinda of in the garden.....I have a sink in my outdoor kitchen. I often get mice in the cupboards in spring but this morning there in my big Kohler sink were two tiny little mouselets snuggled together trying to keep warm. They had fallen into the sink which really has no way out for them. I put some gloves on and shushed them into a pail. I took them to a friendly part of my property and let them go. I fear they are too small to survive but they deserve a chance. Then I put out some traps for the parents. Hummmm.......😂

These are for the freezer for another dinner. Bacon, onions, garlic, parsley, tomato and green beans. Delicious. The beans are just blanched for a few minutes then cooked with the bacon, onion, garlic, & tomato mixture for five minutes.

Four hour smoked ribs, scalloped potatoes from the night before heated in the CSO and some pesto sautéed zucchini. The ribs were very strong in flavour. We only ate 1/4 of what we cooked but if you are going to fire up the smoker for fours hours you may as well make it worth while.

Really, Fruit Fresh! Brilliant and I have some AND I am blanching some green beans to go with lunch. Merci!

Gotta have a really good homemade pasta with it. It's different for sure.

After a large breakfast and hot weather I wasn't hungry. Leftover Italian beans on a nice thick slice of DH's bread topped with chili flakes and good olive oil. It hit the spot.

Baked pasta from CSO thread and a garden salad.

@Shelby if you have never made Marcella Hazan's tomato sauce made with tomatoes, onion and butter it is really worth a try. I think Epicurious rates it as one of the top ten recipes ever. https://www.epicurious.com/recipes/food/views/my-mothers-butter-tomato-and-onion-sauce-395730

That crumble looks great.! As do the beautiful peaches. This morning was garden potatoes/onions, egg, last of the boudin duck and a few golden cherry tomatoes from the garden.

I wanted to use some cooked meat so I mixed it with sautéed zucchini cubes, cooked macaroni, pesto and topped with mozzarella cheese/parmesan. Spread on the CSO tray and Steam Baked for 15 minutes to reheat. Then changed to Broil 400 for about 5 to 8 minutes to get brown on top. Turned out decent. Full dinner picture on the dinner thread.

If you don't mind @kayb, could you tell me the function and temperature used for your tenderloin...was it a whole loin? I will add it to my spreadsheet. Thanks

My 'pickage' for today was cucumbers (still), nice ripe Early Girl tomatoes and some green peppers. Guess what I made...two batches I had so much. Made in the Vita mix which one usually doesn't need to pass the product through a fine sieve but I did. I was glad because there were about two tablespoons of sludge from each 6 cup batch. It is resting in the fridge developing more complex flavours.

I am not a fan pickles so I don't make them. There is a jar of gourmet pickles gifted to us about three years ago still on the fridge door....maybe I should put them on the compost. Thanks for the thought @kayb

For breakfast this morning I had some of Paul Prudhomme's duck boudin patties from the freezer I wanted to use. They are basically cooked duck pieces mixed with cooked rice and spices. I put them in the CSO on steam bake 325f for 15 minutes by which time the internal temp was around 160F. Let them go another 5 min. Then switched to broil at 500F for 8 minutes. Nice brown top and hot throughout. Usually one fries them and they are already a little on the rich side so this was a perfect way to get them nice an crunchy on the outside....besides I already had a long griddle full of zucchini pancakes and a cast iron fry pan full of water pouching some eggs. Another thing on the stove top was not in the cards. Sorry no picture.

Yes, we make our own from Ruhlman's book. Here is a pre-cooked picture...forgot to take a picture of dinner...we had company. As you can see they are quite large.

Just did Italian homemade sausages at 450F for 13 minutes and then started checking the internal temperature until it was at 165F. Browned on top...sorry forgot to take a pic.

I agree. It's the texture. However, it is convenient for a dinner party when everyone likes the same doneness and you want to drink wine over fussing over steaks😳. And what's wrong with this done conventionally?

@ElsieDMay I ask about the filling? I will add it to the spreadsheet.

That is interesting. My machine is a couple of years old.

We used to get free range chickens but they are BIG...always 5Lbs +++ That big a breast is not what we like to eat. I now only buy legs, either full legs or split into thigh and drumstick. Our local butcher gets free range thighs in and they aren't too big so I wonder where all those whole smaller birds are? I shall have to ask because they only have the thighs and whole birds for sale on Thursday afternoons and you had better get there early or be disappointed on the sell out.....Actually now I just order 16 or so and they call when they are in.

My times from the start are: #1 2:42 #2 3:09 #3 3:39 #4 4:15 #5 4:44 #6 5:20 #7 5:49 I pressed #1 and let it go to the end. I then pressed #2 and the time was 1:52 not 3:09 This is one smart machine.

My all time favourite thing to eat....dumplings. These are lamb filled. Vinegar/soy/chili dipping sauce and a salad with veg from the garden.

Dinner last night was slow roasted duck legs (300F x 1.5 hours), CSO roast potatoes, Zucchini and garden cherry tomatoes. The duck was a little dry but tender. I think I will try them at a lower temperature, 250F, next time or Steam Bake in the CSO...I was afraid the skin would burn if I used the CSO.

Why don’t you make flambé bananas for dessert!😋

I haven’t made a bad recipe from Paul Prudhomme. on his website there is a recipe for dirty rice but it uses one of his commercial spice mixes. the recipe is the same as in his Louisiana Kitchen cookbook. you can sub this mix for his commercial mix 2 t cayenne 1.5 t salt ( omit any salt in the website recipe) 1.5 t ground black pepper 1.25 t sweet paprika 0.5 t dried thyme 0.5 t dried oregano