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I made this delicious recipe this past week and just added one thing to it, a tablespoon of Worchester Sauce, I added it while the mix was boiling when I added the wine and other herbs and It all turned out super!

Get the full recipe here

With Apple Season here now is the time for a Great Apple Pie Recipe

When the nights start getting cooler after a long hot summer, and the leaves show glimpses of turning color, that’s when apple season starts around here. We grow Granny Smith, Gravenstein, Pink Lady, and Fuji apples, all great for making apple pie!

Here is our favorite apple pie recipe, with an easy, no-fail, buttery, flaky homemade pie crust (the crust makes all the difference, don’t you think?), and a filling with a mix of different types of apples, spices, vanilla, and a splash of brandy.

My homemade apple pie is like a siren call to my family. All I have to do is pick up the phone and say “pie” to my father and he’s here in less time than it takes to clear a place at the table.

You know when people are eating and they aren’t saying a word? It’s either a very good thing, or a very bad thing. In this case, it’s all good!

BEST APPLES FOR APPLE PIE
What are the best apples for making apple pie? We always try to use a mix of different apple varietals in the same pie. Some apples cook up faster than others, some cook firm, some more soft; some apples are more tart, some more sweet.

By combining them, you’ll get a more complex, deeper flavor. That said, some apples are better for cooking into a pie than others. I like to use:

  • Fuji
  • Golden Delicious
  • Granny Smith
  • Gravenstein
  • Pippin

Avoid Red Delicious apples for pies, they don’t cook well.

Source

Patience required in Calgary’s housing market recovery

Recent struggles in the job market, accompanied by yet another interest rate increase, is piling on to the decisions potential purchasers have to make in the housing market.

The month of July saw 1,547 units sold in Calgary, nearly five per cent below last year. New listings eased to 2,964 units, causing inventories to total 8,450 units. With more supply than demand, prices continued to edge down, with a citywide average of $435,200. This amounted to a month-over-month price decline of 0.30 per cent and year-over-year decline of 1.89 per cent.

“Despite some positive momentum in some aspects of our economy, our job market has continued to struggle as of late, with some easing in total employment levels over the past few months and persistently high unemployment rates,” said CREB® chief economist Ann-Marie Lurie.

Click here for the full report.

Cooking a Great Prime Rib on the BBQ

Few things in life are better than a prime rib roast. This ultimate cut of beef is a holiday favorite and something wonderful, but also one of the most expensive foods you can buy. To treat this right and to get the most out of your investment requires the right cooking method. This means taking it to the grill to utilize the grill’s great roasting capabilities and get extra flavor from a little smoke.

What you Need:

Most full-sized grills can accommodate a three-bone rib roast (5 to 6 pounds), but a larger roast will take up a lot of space—and since this is an indirect cooking method, the grill area needs to be at least twice the size of the roast. Make sure to measure the space before you buy a roast.

In addition to the prime rib roast, you will need:

  • Fuel for your grill
  • Aluminum foil
  • Reliable meat thermometer
  • Large cutting board
  • Sharp knife
  • Good prime rib rub
  • Disposable aluminum pan

This process is going to take about 15 to 20 minutes per pound depending on the level of doneness you are aiming for and your particular grill. Use the cooking time chart for prime rib to calculate the time you need. Knowing your grill and your fire is very important to this process, and be prepared to make adjustments to the cooking temperatures. Frequent testing of the internal temperature is also a good idea.

Trimming a Rib Roast:

You can ask your butcher to trim your roast for you however you want. Butchers will frequently remove the bones from the roast and then tie them back on (if you are using a bone-in roast, which is recommended). The advantage of this method is that seasonings can be put between the roast and the bones. Otherwise, the bones can be left in place and carved off later.

If you want to trim the roast yourself, the goal is to expose more of the meat so that seasonings and some smoke can reach it. Well-flavored fat is not as important as well-flavored meat. Generally, there is a heavy fat cap over the top of this roast and it can be peeled away easily. This will let you get to the meat with your flavors.

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