Dianne

That is just beautiful. As are all of Bruce's prawn dishes. Must get shrimp.

Last night's dinner was a simple pasta with radicchio and gorgonzola butter sauce. Very easy and very good.

Sure. I will investigate the recipes section, and see what I can do.

Peasant Pancakes Serves 6 as Appetizeror 2 as Main Dish. This is based on an old recipe by Mai Leung from The Chinese People's Cookbook, 1979 1 c AP flour 1 c Chicken broth 2 Chinese sausages, chopped 1/2 c chopped green onions 1/2 c chopped water chestnuts 1/2 c chopped raw shrimp 1/4 tsp salt 1/4 tsp sugar 1/2 tsp baking powder 1/4 tsp pepper 1/4 tsp cayenne oil for frying Whisk flour and stock to a smooth batter. Stir in all other ingredients. Lightly oil a pan and make small pancakes in the usual way. Keep warm on a rack in the oven at 200 F. til all the cakes are fried. Serve with a soy and vinegar dipping sauce, or any Oriental dipping sauce you like. Keywords: Shrimp, Chinese, Snack, Appetizer, Easy ( RG1948 )

Since last night was Shrove Tuesday as well as part of Chinese New Year, we had Oriental pancakes. On the left of the platter are egg based shrimp and green onion cakes from Into the Vietamese Kitchen and on the right are wheat based Peasant Pancakes from a very old book The Chinese People's Cookbook by Mai Leung. And in the back is the usual big bowl of salad. Not shown was a vinager and soy dipping sauce.

Last night's dinner was chicken and peppers with black bean sauce on pan fried noodles. And a salad, not pictured.

I'll second that.

We are having Chinese Peasant pancakes so as to combine Shrove Tues. and Lunar New Year.

Had some friends over for dinner last night. We started with a warm buttered hummus. Here it is ready for the oven. And after baking, garnisher with tomato, olives and green onions. We also had a nice salad. The main course was braised lamb, which tasted good, but isn't pretty. And a killer flourless chocolate for dessert.

They were great with the wine. And it was a very nice wine indeed. Chateau Prieure-Lichine, 1990, Margaux which Alan had been saving.

We always stay home for Valentine's and have a simple dinner. Last night we started with smoked salmon canapes. Then I sauteed this rib eye steak. With the steak we had a potato gallette and a salad (no pic.) A shot of my plate. And dessert was warm salted chocolate crostini.

Good grief!! What a feast. I would be intimidated by that too. But I bet they love to get invitations and like any thing someone else prepares.

Oh boy, that's a good question. There are 2 kinds of sausage and they both came from the farmer's market last summer. The longer one is a garlic sausage and the shorter one is a bratwurst. And LindaK, I certainly do endorse your warning.

The picture is rather ugly, but the dish was delicious. We had stone ground speckled grits and sausage (with a salad) for dinner. I used Paula Wolfort's technique for oven cooked polenta from Slow Med. Cooking for the grits and this was an easy and terrific method The grits took a little longer in the oven to get to the texture I wanted, and I added a little liquid when I stirred after 1 hour and 10 minutes, but this is going to be my method of choice for real grits from now on.

Tallegio (sp?) The Swiss style one from Val D'Aosta.

My meals have not been nearly as delicious looking as the latest one's here. But here goes. On thursday we had a frittata with artichokes, bacon and chicken. And last night we had Home Style Bean Curd from Fuchsia Dunlop's new book; Revolutionary Chinese Cookbook: Recipes from Hunan Province. I just got this book and I love it already. The dish doesn't look like much, but the taste was fabulous.

I made the shrimp in tamarind too and thought it was great. Last night I made the pork steaks with garlic and chile from Into The Vietnamese Kitchen. I grilled on an in door grill pan since it was -18c. last night here, but nevertheless they were great. Somehow the marinade made the pork taste much richer and we couldn't finish a steak that we would have polished off if it was just plain grilled.

Last night I made a riff on Andrea Nguyen's Chicken Stir-Fry with Lemongrass and Chile from Into The Vietnamese Kitchen, but I used thinly sliced pork butt instead of the chicken. And I didn't have curry powder; so I used curry paste instead. I hope I will be forgiven for bastardizing the recipe. But it was just delicious on rice noodles with a green salad.

Yesterday, I baked a loaf with 1/2 c. whole wheat flour and a bunch of pitted olives. Nice crust, crumb and great taste.

Markk, it is upside down, but I'm not sure how to rotate it.Pretend. Bruce, the taste was great. The sauce had that sweet, spicy, salty, sour thing going on. I will be doing more from this book too. Love to hear about your results.

On Friday we had chicken biryani with a fresh pineapple chutney, lemon pickle and tamarind sauce. And I have recently aquired Into The Vietnamesem Kitchen and my first effort was Shrimp in Spicy Tamarind Sauce. Not the same sauce as the chicken one, but I do seem to be on a tamarind spree.

Dianne - are pig's tails an Ontarian thing? The only time I've had them whole like that (or even seen them on a menu) was in either Kitchener or Waterloo (can't remember which). ← Wow.. How did I miss that photo.. That looks really good.. What kind of sauce did you put on the meat? ← Markk they certainly are a specialty of the Kitchener-Waterloo area, but I would think you would find them in any area with a Mennonite comunity Daniel, thanks for the kind words. I used a tomato based sauce with added chipotle sauce, Worcestershire and the meat drippings.

Last night's dinner was a platter full of sticky roasted pig's tails and thick sliced pork hocks. We had salad and no-knead bread to go along.

Last night's dinner: wild salman, salad with blood oranges and slivered almonds, and no-knead bread