Okanagancook

I have to agree with rotuts about pressure steaming. Potatoes are fabulous. But I use mine all the time for boiled eggs. They peel so easily, even fresh farms eggs.

Your turkey looks sous vide? Clever idea with the jalapeño madelaines!

Happy Thanksgiving to all our American folks. Best wishes for a great meal and family gathering. so far the meals look delicious.

Enjoying your blog. Thank you for sharing.

We like the airy texture of stretched dough.

Use Evernote

Charmaine Solomon's Thai Stir Fried Cabbage, Pork & Shrimp. Sounds like a weird combo but tasted good. Flavoured with coriander root/black pepper seasoning, fish sauce, sugar and chilli with extra chilli in oil added on the side. Fresh salad on the side with Viet kinda dressing.

Ha,ha. i guess enough love might make them editable

I don’t buy it. NO amount of bacon can make Brussels sprouts appealing to me. They are a crop grown for the cows!

I thought the wrapping up to make a tight parcel-pie would be difficult and that was the hardest part. I tucked the final top layer of filo under as best I could but was afraid I would poke a hole in the dough. One needs to work quickly so the FILO doesn’t dry out to crispy critters before one has a chance to tuck them in. Actually it is a good dish for entertaining because all the components can be made ahead with final assembly just before guests arrive. The friend on dessert knocked it out of the park with her chocolate macaroons. They were crisp but very tender on the outside and deliciously soft on the inside with a middle layer of chocolate ganache. She snuck them into the Moroccan theme sighting the French influence in the Cuisine. Someone said better than any macaroon they had in Paris.

I will add my vote of thanks for a fantastic blog.

We had our first winter 'dinner club' dinner last night. Moroccan food was the theme. I made my first pastille out of chicken. Surprisingly easy. . .

@Chris Hennes This is also my favourite lasagna to make.

I like the Puukko rack. The wood grain is lovely. I don't have a knife rack but a friend does and while cooking in her kitchen I found the access to them convenient. I have all my knives in a shallow drawer in front of my main preparation area. I would be nice not to have to open the drawer each time I want a knife. Sometimes I have to move someone who is standing in the way of the drawer or when the knives are being dried someone has to move me who is standing in front of the drawer. So a rack would be great if you have space.

We tried making shrimp chips in the fryer. Brilliant. We brushed the chips with a little oil and put them in the fryer at 390F for just a couple of minutes and they were cooked. The only problem is they curl up rather than being flatter like when you make them in a wok with tongs. Virtually no fat on them. Will be making these again. sorry no picture.

First time trying bowl in bowl rice. 2 cups basmati, washed 1.5 cups water And a whole bunch of East Indian spices for my pilau Put into an 8 inch cake pan then into the Instapot on the rack and filled with 1.5 cups water. Turned out perfect: 6 minutes high pressure with 10 minutes natural release.

How did you do yours sv? My brother was asking me last night how to do some chicken thighs he has.

Thanks, they were sooo juicy. I did not fry them to make the skin crispy. Eaten at room temp. The litre of chicken fat is in the freezer for next time.

A cup of gazpacho from the freezer (yes from the freezer...it tastes just about as fresh as when I made it in July....who knew), chicken drum sticks confit with a nice salad. We shared the chicken!

Stuffed chicken thighs (used some bread/sausage stuffing from the freezer) which were roasted in the Cadco convection oven; rice pilau with garden peas from the freezer; some lovely oyster mushrooms scored at the last Farmer's Markets in Penticton last weekend simply fried in butter and a little gravy.

Nice to see you back posting. looking forward to reading about your trip..

Done, good luck.

The pan it is sitting on is 13 inches on the outside rim. It was about six inches tall. There were nine of us. Each of us got a large slice because that's the only way it could be sliced. We probably ate half of it! There were three layers with each layer containing 4 boiled eggs, 4 cups penne in tomato sauce, 1 cup meat balls, 1 cup Italian salami, 1 cup fontina cheese, 1/3 cup Romano cheese and two cups of tomato sauce. At the end 8 beaten eggs are poured over the top to help it bind together when baked and the pasta sheets are folded on to the top. Here is a picture of a slice.

That's very fast. I was imagining several hours...well, at least, that's what it would take me if I were to attempt it. Great job.

So, last night we had a "Big Night" evening. Watched the movie then ate the timpano made by our friends. It turned out quite well. It fell apart a bit in the very centre. We had with some 1982 and 1985 Barolo and Barbaresco.