Okanagancook

Further to using a steel plate for pizza making. That's what I do now. The bottom of my pizza was very crisp and as brown as the crust on top. I preheat the steel on the middle shelf at the highest oven setting....about 45 minutes. Five minutes before putting the pizza in I change the oven to broil for 5 minutes. Then in goes the pizza and the oven is changed to bake as hot as it goes and the pizza is baked for 5 minutes. The oven is changed to broil again for a further 2 to 3 minutes of broiling.

We had another porterhouse steak from our Grass Fed Farm. Again, the tenderloin half was indeed almost half of it. This steak was disappointing because it had some mean streaks of gristle running through it. Oh well, the other one was spectacular. Last night was pizza "Middle East" style. We were watching Top Chef Canada and they had a pizza challenge. Chefs drew countries as a theme for their pizzas. It was one of the better challenges of the year. I used a Turkish cookbook for inspiration. The topping is ground lamb mixed with red pepper paste, tomatoes, onion, loads of garlic and chili flakes. I had to put cheese on the pizza and chose mozza. A few red onions on top. I was quite tasty but the crust was disappointing. I think I made it too thin. I have some leftover ingredients in the fridge so will try again for lunch.

They look wonderful...with a nice glass of Chardonnay

Imagine the size of asparagus stalks would be important with this. Let us know how you make out...this would be something we would like. i do prefer my asparagus baked/grilled. To me it has better flavour, more complex. Good eats just ran a show on asparagus and they said roasting at high temps causes the formation of many different flavour compounds as compared to steaming or boiling. deb Madison uses roasted asparagus in here cream of asparagus soup. I made it and it was better than my usual stock poached asparagus soup.

@blue_dolphin stunning dishes.

The powder isn't nearly as strong and hot as freshly grated. It's quite mild. I have used it in the Wasabi-soy vinaigrette from Raising the Salad Bar. The dressing needed some cayenne/white pepper to get more of a kick. If you are wild about wasabi, it's probably not worth it.

The Silk Road Spice Merchant has Wasabi and they ship. Actually, they have a lot of interesting spices. All fresh. https://silkroadspices.ca/products/wasabi-powder?variant=7246103543874

Just forget to buy ketchup.

Interesting shelves. I see they have The Key to Chinese Cooking and Louisiana Real and Rustic....among others.

Salad greens topped with a zucchini/olive salad with Romano from A16. A couple of pita chips for crunch. That was at 11:45 and now I'm hungry again..it's 2:32. Dang.

I use paper binder clips for closing all kinds things. They come in many different sizes. https://www.staples.ca/en/staples-binder-clips-medium-1-1-4-black-24-tub/product_43455_1-CA_1_20001?kpid=43455&cid=PS:SBD:GS:n:n:SBD:58:21800&cvosrc=PLA.ca-google.OfficeSupplies&cvo_cid=1051308921&cvo_crid=256002344392&cid=PS:GS:CA::41:71700000031347627PRODUCT+GROUPp30926570818&cvosrc=ppc nonbrand.CA-google.PRODUCT+GROUP&cvo_cid=1051308921&cvo_crid=256002344392&Matchtype=&gclid=EAIaIQobChMItvDkk_H02gIVksJkCh1w1Q7nEAQYASABEgJ6ivD_BwE&gclsrc=aw.ds

Kim, your eggs look nice and fluffy! Fresh eggs are such a treat. This morning I redid my wrap from yesterday but I used a rice wrapper to hold the stuffing. It held together much better. The sprouts are what really make it.

Rib eye steak done on stove top; frites from the air fryer; oyster mushrooms from farmer's market and fresh asparagus roasted then tossed in tahini lemon sauce. Delicious.

This morning in an effort to eat all the fresh and lovely produce in the fridge I did this: a big lettuce leaf some tahini lemon sauce smeared over the leaf a big thin slice of German Ham from my favourite butcher on the leaf about 1/4 cup of home sprouted sprouts spread out Shelby’s Cowboy candy dotted about crumbled baked pita chips sprinkled for some crunch rolled up and eaten over the sink due to falling debris it was surprisingly good in a quirky kinda way and I may have another tomorrow. But I will try wrapping the filling in a rice roll then wrapping it in the lettuce leaf which is quite robust no picture as my hands were occupied

The trees are not mine. There is an apricot block on our street. A block being two acres. We live in fruit and wine country. Those are commercial fruit so we don’t get any but we have several friends with trees so there never any shortage.

Yes, for sure, thin the potential fruit. Being done here by hand on the apricot tress which are in blossom at the moment. Apple thinning Is done by spraying a special chemical.

Do NEVER EVER want to do again.

@shain your soup looks delicious!

I had an experience like that many, many years ago....sitting on the throne with a plastic bucket in hand for what was coming that way. Feeling like death. Then, red lights of an emergency vehicle appeared through the bathroom window. Oh, thank god they are coming for me. No. It was for the next cabin over...heard the next day the lady was having heart issues. I could not walk the next day...took me all day to recover...dehydration and electrolyte imbalance. Needed Pedialyte. Sorry for your experience in a foreign country.

I love Rick Bayless. thanks for posting this.

My DH said ‘’carrothenge’’

Wow, wish I lived near one....probably a few 1000 kms and good for them to have a proper butcher shop. I would love that.

Now you’re stalking.

Verrines are an overlooked starter. My friends really like something fresh and small to start a meal.

Nice verrines