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Ross of OttawaHaven't made a <a href="https://mastodon.social/tags/beefStew" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#beefStew</a> for a very long time, so have pulled one of those together. Still a few hours to supper so hopefully that's enough time to simmer it and get it into the zone. Any cooking/baking action this weekend in your home? <a href="https://mastodon.social/tags/SundayCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SundayCooking</a> <a href="https://mastodon.social/tags/SundayVibes" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SundayVibes</a>

Ross of OttawaI turned K's pasta dough into <a href="https://mastodon.social/tags/pappardelle" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#pappardelle</a> pasta with the cranky machine, and she made a nice elegant tomato sauce with some fancy San Marzano tomatoes. With some curls of parmesan and a bit of truffle oil, it was a nice pasta supper for a Sunday. I still need to finish the pie making.<a href="https://mastodon.social/tags/SundayCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SundayCooking</a> <a href="https://mastodon.social/tags/supper" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#supper</a> <a href="https://mastodon.social/tags/pasta" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#pasta</a>

Ross of OttawaLemon Meringue Pie, mostly assembled. Just need to let it cool and make some meringue, then spread and toast it.Should be a nice cap to supper, as K has made some scratch pasta dough, which we'll fashion as pappardelle shortly.<a href="https://mastodon.social/tags/SundayCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SundayCooking</a>

Ross of OttawaI don't make <a href="https://mastodon.social/tags/bakedPasta" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#bakedPasta</a> often. Maybe the odd cannelloni. I like to order it at restaurants though. Bought some <a href="https://mastodon.social/tags/rigatoni" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#rigatoni</a> and thought I might make one today or tomorrow. Anyone do it often and have a fave approach? Thinking maybe sausage and ricotta, possibly some spinach or kale in there too. Favourites?<a href="https://mastodon.social/tags/SundayCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SundayCooking</a>

Ross of OttawaDid an hour-long boil of the malty liquid brewers call "wort." It turns into beer after fermenting steps are done.I went with the hop variety called Citra for finishing hops. They go in just one minute before the end, and dominate the final hop flavour. There was a sparge and now the cooling before the yeast step. Then it's about three days of waiting for the yeast to work.On to other things. A busy kitchen day today! Pickles!<a href="https://mastodon.social/tags/homebrewing" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#homebrewing</a> <a href="https://mastodon.social/tags/SundayCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SundayCooking</a>

BKM<a href="https://mastodon.world/tags/sundaycooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#sundaycooking</a> Homemade marinara (Rao's) recipe with some adjustments. Tomatoes and basil from garden.

Ross of OttawaMaking one of my favourite things, my <a href="https://mastodon.social/tags/rhubarb" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#rhubarb</a> jam. It's pretty easy, I call it my 321 Jam - based on the ratio of ingredients.The only non obvious cooking step is to remove the solids before they totally turn to mush and reduce the liquid a bit to a thick syrup. Then jar, and done. <a href="https://mastodon.social/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a> <a href="https://mastodon.social/tags/SundayCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SundayCooking</a>

Jan ThieI put butter in a skillet, then sugar, then balsamic vinegar, rosemary & thyme, and then I added the shallots and some salt, stirred till each shallot was coated with sweet smelling goo and put the skillet in the oven for forty minutes at 200°C/400°F.The shallots are still in the freezer, on a big tray, so they can freeze in a proper Greta Garbo fashion.I tasted one small shallot: utterly & preposterously divine. H<a href="https://mstdn.social/tags/Shallots" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Shallots</a> <a href="https://mstdn.social/tags/CastIronSkillets" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#CastIronSkillets</a> <a href="https://mstdn.social/tags/OvenRoasted" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#OvenRoasted</a> <a href="https://mstdn.social/tags/GretaGarbo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GretaGarbo</a> <a href="https://mstdn.social/tags/SundayCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SundayCooking</a>

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