Rouxbe

If you were to use ml instead of 1/4 cup you'd be looking for 60ml. I hope you get this info in time to bake your pie. Good luck it's absolutely fantastic, you'll love it.

Thanks Dave, that was really informative and just the tidbit of info I needed to finish off that explanation. People often ask why can't they use any old whiskey for Irish coffee, there is no reason at all really. There is something about the smoothness of a good Irish Whiskey that works well with coffee and cream that a strong peaty whiskey just doesn't do as well. Besides it wouldn't be Irish coffee with The McCallan or Jack Daniels now would it?

I have to be honest I don't really know for sure but I hope not. I'm making it this evening with the Greek chicken and potatoes and don't have grape seed oil in my cupboard so I'll let you know tomorrow.

Well I made it without the grape seed oil and having had it both ways I'm not really sure I could tell the difference. I just added more olive oil. It was still one of the best Greek salads I've ever tried...let alone made. There were no left overs that's all I know.

Thank you to all the sharp eyes that noticed our oversight but as you'll see the glitch has been fixed and you now see the stock being added as per the recipe. It's great to know people are watching the videos so closely, especially when you see how many sets of eyes here missed it. We are only human after all but you've got us wondering if we missed anything else.

Thanks for noticing, now tell us how much you loved the dish.

I'm surprised to see Rambo admitting to using an oven to cook this dish. I would have expected these enchiladas to be seared by his flame thrower or by the fiery blast of his enemies being blown up.

I was blown away at how simple it is to make such flavorful pesto at home. I do not however own a Mezzaluna knife but instead just used my largest chef's knife and had great results. Whatever pesto I don't use right away I tend to freeze in serving size zip lock bags with about four or five tablespoons each. This way I've always got pesto handy for whenever the urge hits.

My four year old daughter loves this dish because she gets to help shape the gnocchi which is always a hit with kids, Play-Doh you can eat. Of the few times I've made gnocchi I always felt something wasn't quite right about the dough but tonight I knocked it out of the park. I achieved perfect little pillows of heaven in your mouth, absolutely astonishing.

As if that wasn't enough I created a stellar sauce from a chicken stock reduction with butter, lemon zest and sage that I was even surprised I made. I'd tried it before but never let the sauce really reduce down to that zone where true culinary magic happens. Tonight I had an pixie on my shoulder guiding me and I call her Rouxbe.

My only real experience with desserts is I never like to miss one. This is one of the few times I've ventured to make a dessert and I was astonished with the results. I thought baking was supposed to be difficult, this was easy to make. I can tell myself with all the apples it's good for me but who am I kidding when you eat it by the cereal bowl full.

I made this the other day and my 4 year old commented it was like eating piggy and chicken together....I'm not sure why she thought this but she cleaned her plate and asked for seconds. For any parent that makes this dish a total success.

This was a fascinating discussion around the table at lunch the other day. No two people were alike and as you heard something tasty you wanted to revise your own list or put conditions on it. After considerable thought I think my last meal would go something like this.
Pan fried Gnocchi with lemon sage sauce as a starter with a nice Shiraz. BBQ ribs and corn on the cob as a main with a side ceasar salad, I think I'd need to pair this with a pint of Guinness. To finish I'd have chocolate ganache cake and an Irish coffee (make that a double shot).
That should do, I'll never prepare this meal as a whole as I'd be watching over my shoulder for a bus if I eat it now...just in case.

I have only two words to describe this dish...."rock star". That's both what it tastes like and what you'll be when you serve this to guests.

The addition of garlic is a great idea. I made this for guest's this past weekend and I added a few sprigs of fresh rosemary from the garden to the beer marinade and that also enhanced the flavor. Next time I'll add a couple cloves of crushed garlic and I'm sure that will be a tasty as well. The one constant with this recipe is I don't think I've ever made it the same way twice. Thanks for the idea.

This sounds really great and somehow I don't think I'll have a problem getting my kids to eat them. I remember having something like these with a great dipping sauce in Amsterdam.

That's a very fascinating observation on red cabbage but I'm not sure if it will help the flavor profile of this dish to much. I hope you tried to cook this because it's really delicious and as an experiment in cooking my kids love it. When they get a bit older I may try your experiment too.

I made these in preparation for a dinner party the day before and gilled them on the barbecue to perfection. I got rave reviews and already know this will be a new summer grilling favorite for friends and family alike. It was great to have all the prep done so you could relax and socialize then the only thing to do was be one with the Q. I left the weather to chance but thankfully that couldn't have been better if it tried.

I have a very sharp Shun 8" chef's knife that makes me happy. Thankfully because of what I've learned from Rouxbe so far I no longer need my former second most popular item in the kitchen "band aids". The newest thing I've picked up is a really good cutting board that seems to work well with Mr. Shun. Together the three of us really cut things up in the kitchen.

Other than myself.....I have used a mandolin my wife bought at one of those home demo sales gigs a few times. I always forget why I haven't used it for six months and once I do I find myself asking...."is that really all it does"?

Though not my fav I am a cauliflower convert which was not so long ago a top contender for my least favorite. I still don't think there is anything that can be done with a turnip to make it edible at all. This is a bad veg that should just leave the kitchen, return to the field and rot.

Glad you enjoyed them Liz. I hope your husband saw the beauty in why I was using Guinness in the first place. If you want it to taste great in the end you need to start with great ingredients.
One of my favorite simple things to do is to take country style ribs and just roll them in the dry rub and let them stand for a half hour till a nice sticky sauce has formed. I just put these right onto the grill for about 6 to 8 minutes per side, let them rest for a few minutes and enjoy. It's sort of ribs express when I don't have the time for the full deal.

I halved the recipe and served them with carmelized apples to both my girls. I was regretful I hadn't made the full recipe because I would have had seconds they were just that good. I'd say without a doubt these are the best pancakes I've ever made in my house....of course don't tell Aunt Jemima that.

I love salt and pepper potato chips. Hmmmm I may have missed the point of this discussion, this isn't such a healthy snack but I always feel great after eating them.

Here we are in the height of corn season in BC and I had forgotten about this simple unbelievable way to serve fresh corn. My mother-in-law thought I put a lot of effort into making this...if she only knew.

I went back to my local corn guy today and bought 2 more dozen to cream and put into the deep freeze for the dog days of winter.

Well I'm hungry now. Is this something I could do it a wok or is it best prepared in a regular everyday pan?