Dejah

I find buying bone-in skin-on hams make a difference. The first couple of hours I brush with maple syrup or marmalade or whatever and bake with water in the pan and covered. Then I take the foil off and finish baking the last hour. There is always liquid left in the pan, I make sure to save this and use it to reheat leftovers. Kim: I don't know HOW you and @Shelbymanage all the super meals with the after effects of Covid!

Kabocha Squash stuffed with ground beef, barley, and veg. Topped with shredded Tex-Mex cheese. Steamed green beans and field greens on the side. Tomorrow is a busy day with a 75th bday party for a friend and our granddaughter's performance in Aladdin. So, glad to have leftovers for supper tomorrow!

Funny you should say that, about supermarket shelf curry. In our restaurant, we used bulk containers, McKormick!

Fish & Chips with Pickerel, curry gravy and malt vinegar, mashed peas with mint. Pretending to be in Whitby, England! 😊 Leftover Baked Ham from the freezer, cheesy cauliflower, peas, and apple cranberry orange chutney

I LOVE the way this is served! My grandkids love to have Dipper Eggs with Soldiers, but I would prefer serving this way. Thanks for sharing - quite elegant breakfast!

It's been a long time since I'd been in a Penzey store! Unfortunately, I can't find Penzey on Amazon.ca, and shipping and other fees will be crazy if I ordered from the store in USA. Will have to set my snowbird friends on a hunt! Thanks for the info!

I usually have char siu and shrimp in the Singapore Rice Noodles, but didn't have any char siu thawed. However, I had a small piece of beef tenderloin that needed using up. I have been trying to find a good commercial curry powder, one with good fragrance and bite. I should mix my own, but sometimes it's so much easier to use what's already mixed. This was a package from Amazon - RANI brand. It smelled wonderful, and retained some of that fragrance after cooking. I always cook the curry powder in hot oil a bit then add the rice noodles. Once incorporated, I add a bit of chicken broth (or water), cook until liquid has evaporated, then I add the raw bean sprouts and the rest of the veg and protein, which I had cooked before hand.

Our son has left the building - went home to Nfld. Miss having him to feed! Some meals before he left: Lily Bulb soup m Twin Pork Tenderloins, stuffed with fresh thyme & Parsley, pan seared then roasted Pan juices worked up with whole grain Dijon Mustard, thyme, white wine, chicken broth, and roasted grapes Last feed of lamb chops before he went home to a lambless house;-) And finally, a couple of items from our old restaurant: Mushroom Chop Suey #12 Deep fried spareribs: #17 Then simmered into #13, Sweet & Sour Spareribs. I altered the sauce a bit by adding some Worchestershire sauce, for a bit of bit and depth. We didn't have a number for this version, but we called it Toisan Spareribs when we had it in the buffet. Tonight, we had Singapore Rice Noodles for two:

Food Porn worthy!

Son went out with friends last night, so hubby and I cleaned up the leftover short ribs and fun see from a couple of meals back. Had picked up 2 cryovac saddles of lamb at Ss Flashfood. Both cost me $40.00 instead of the $80. Best Before date was Jan 6th. De-boned them both and put one in the freezer. Tonight, I stuffed one with fresh Rosemary, parsley, and clarified butter. Seasoned the whole thing with Montreal Steak spice, and learned how to tie the roll! Roast @500F for 30 minutes, then 275F for about an hour. Eaten with baked sweet taters, parsnips in air-fryer, steamed asparagus. Roasted the bones and will make Scotch Broth at a later date. That fresh mint sauce was a fond memory for the son! Meat sat a bit longer than expected as son was down at Home Depot picking up repair stuff for us (new slow closing toilet set!) But the meat was really tender and juicy. Made gravy in the pan with the drippings, but none of us wanted gravy, just lots of mint sauce!

My hubby, of Scottish and English descent, insists on a diced up whole egg in his congee. The first time he had a taste was with my Mom. She was duly impressed. He's also one who enjoys Ham Ha (fermented shrimp paste) or Ham yu steamed with fatty pork. My fondest first memory, when I came to Canada at the age of 10,(1958), was when my Dad fried bacon then slice of bread in bacon fat on the flat top. It was my first taste of bacon! I still love that bread. LOL!

BINGO! @Shelby

Been happy cooking for our son who is visiting from St. John's Nfld. Cooked up a couple packages of "French Style" marinated beef short ribs in the Instant Pot. Served on Pappardelle along with green beans and carrots Hot and Sour soup was on the list of requests. Had it with some of the Moroccan Spiced Cigars that I had made for Xmas. Forgot to take pic of the cigars. I made a huge pot of the soup as several friends had requested some to take care of the colds and flu;-) Had some stereo amp problems and a local electrician genius fixed the unit. Instead of $, he asked for the soup! He was also a former customer of our restaurant, and the soup was his favourite. More food that my d-i-l doesn't know how to cook: Fun See (Mung Bean Noodles) and Black Bean Garlic ribs (in IP) I have had great luck with Superstore's Flashfood app. lately. Picked up chicken breast cutlets, 4 butterflied breasts for $13.00. Made Chicken Piccata, and eaten with roast beets and rice. Son will fly home on the 13th, so I have a few more requests to fulfill until then. I LOVE it!

I need to revisit my Cradle of Flavours by James Oseland. It was his Beef Rendang recipe that I have made. Cooking it is definitely a labour of love and patience! Now that Norm has stirred my memories, I will have to make it again!

Yorkies MUST be made in metal pan to get the fat smoking.

Not sure if this is a thing, but in this family, yes for lunch! Grilled Cheese French Toast with maple syrup

Thanks for sharing this recipe! Quite similar in ingredients / measurements. Only difference is in the temperature. I've thought about buying the special popover pans, then, thought I really didn't need to replace my well-used muffin tins used specifically for Yorkies.

My never fail method: In measuring cup, I use equal amounts of beaten eggs, add equal amount of milk, then equal amount of flour (eg. 1 cup eggs, one cup milk, 1 cup flour for a dozen). Mix well and let rest on the counter for a couple of hours. Heat beef fat in muffin tins @450 until smoking. Pour in batter to 2/3 full (should sizzle), bake for 25 - 30 minutes. reduce heat to 400F and bake for another 10 minutes to set puddings. I keep my eye on the yorkies thru' the oven door now that I have a light in the new unit! Don't open the oven door while baking. Food luck!

Apologies for the duplicate summer roll pic at end of my post. Tried "edit" to cut it out, but just won't go! They were not the leftovers sent home. LOL!

Happy Anniversary @Shelbyand your Ronnie! And Happy New Year, everyone! Had most of our family (-3), my 85 year old brother and s-i-l, join us for a second Christmas, NY, and early celebration for my hubby's upcoming 80th. bday! Had snacks and present opening in the afternoon, mostly sweet plus my sil's curry beef in short pastry: I had made a kitchen schedule for myself and stuck to it. Cooked veg sides early in the morning then reheated. Followed by 2 doz Yorkshire puddings, reheated just before sitting down, then the 4-rib prime roast (Montreal steak spice) and a 5 lb tenderloin (rosemary, garlic, butter rub). Vietnamese Summer Rolls Carrot casserole that I kinda scorched the breadcrumbs when I turned on air-fry instead of air roast. Easily salvaged by brushing off the burnt crumbs Green bean Butternut squash, cranberries, pecan with maple syrup and lemon juice dressing. Supposed to salad, but I served it warm Baked taters Yorkies: Prime Rib roast Started the roast off at 525 for an hour, then turned down to 250 for 2 hours. During the first hour, I seared the tenderloin, then roasted in the 250F oven for 1 hour. Didn't want to bother making bday cake or our usual trifle, so ordered 2 DQ ice cream logs as hubby's birthday cake. It was a lovely evening, and there was lots leftover to send home with the kids!

Son's favourite protein is lamb, which he doesn't get at home. I've been stockpiling lamb chops, but didn't think he'd be home SO soon! However, someone else must have known about the surprise visit. @Ann_T had posted rack of lamb, and I was envious. Then, yesterday, Flashfood, the Superstore app I use, had racks of Australian lamb on sale, regular $29.30, on sale for $14.65! Best before date was Dec. 30th. I paid about slightly more than what @Ann_T paid for one rack. But hers looked to be premium cut! So I picked up 5 racks, and our eldest son and his son joined us for supper. Coated the racks with whole grain Dijon mustard and fresh rosemary.rapped with foil and roasted for an hour @300F, then quick broil to char the top and fat. Cooked all five racks, and we ate 4 racks, with taters and peas. My boys were happy!

Our son who moved to Nfld in July, surprised the heck out of us, and flew home to be with the rest of the family to celebrate Dad's 80th bday early, late Xmas, and NY, on Jan 1st. I had nothing prepared, so the microwave thawed chicken thighs, and we had Shake'n'Bake BB! Chicken, Basmati rice redux, carrots, and a quick pickle. He dived into the butter tarts and shortbread for dessert.

Prep takes longer than the actual one-wok cooking! Yaki Udon noodles with beef, shrimp, shitaki mushrooms, bok choy, carrots.

Sounds interesting, but sweet cantaloupes never seem to find their way here. Every once in a while, we hit it lucky! But I would enjoy this pie!

I love how the stuffing is actual bite-size pieces of bread instead of small bits. Great for sopping up the gravy! Delicious!