Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Posts posted by Ann_T

  1. 1 hour ago, Shelby said:

    Chicken strips with the required mashed potatoes and gravy along with Nirvana corn from the freezer ( I have a lot of corn yet to eat....summertime is fast approaching)

    @Shelby, are your chicken strips just floured or bread crumbs?  It looks like a nice light breading.    If I didn't already have dinner planned I would be making chicken strips.

    • Thanks 1
    Walcan Seafood was offering line caught halibut this week. Five pound boxes of fresh halibut fillets, boned and skinned. I couldn't resist.
    My delivery arrived early this morning so I had time to vacuum pack the fillets and get them in the freezer before leaving for work. I froze 6 portions approximate 10 to 12 ounces each. Perfect size for two. And kept one fillet out for dinner.
    Easy work night dinner.
    Mixed fresh garlic with olive oil and red pepper flakes, salt, pepper and a squeeze of fresh lemon juice and marinated the halibut for 15 minutes.
    Grilled the halibut and served it over grilled zucchini with a Kalamata Tomato Salsa, made with garlic, lemon zest, fresh basil, salt, pepper and a little olive oil.
    • Like 11
    • Delicious 1
  3. Another dish using Spot Prawns from Vancouver Island's Walcan Seafood. 
    I made a Mexican Style Prawn Cocktail for Moe tonight.
    A kind of gazpacho with small cubes of cucumber, green pepper, jalapeno, tomatoes, red onion, garlic, cilantro,
    avocado, a splash of clamato juice, salt, pepper and fresh squeezed lime juice.
    Spot prawns marinated for about 15 minutes in minced garlic, hot red pepper flakes,
    olive oil and fresh squeezed lime juice and salt. Cooked on a cast iron grill pan.
    • Like 16
    • Delicious 2
  4. Moe's breakfast.  Yesterday. 
    I made something I haven't made in a while. The recipe is based on one of Paul Prudhomme's for Country Style Ribs .Cajun style.
    I decided to use a rack of meaty baby back ribs instead.
    • Like 6
  5. After looking at Easter dinners, I'm craving both @kayb's ham and @Norm Matthews's Cornish Game Hen. 


    I worked all weekend so I never made a traditional Easter dinner. Might do one on my days off this week.
    Last night I grilled a NY steak.
    Served with  sauted mushrooms and steamed broccoli.




    • Like 10
    • Thanks 1
    • Delicious 3
  6. Moe said something about pancakes this morning.
    So that is what I made him.
    With blueberries and maple syrup.
    And a side of bacon.
    • Like 4
    • Delicious 2
  7. 365870429_HalibutFishandChipsApril3rd2021.thumb.jpg.6bc3fbf1d6a6f7b366dd0ae0e347f377.jpg

    Tonight's dinner.


    I made beer battered halibut fish and chips.   



    And last night was a spicy pork stir fry, using pork tenderloin. 

    • Like 16
    • Delicious 3
  8. I didn't get home from work until after 6:30. 
    This dinner was quick and easy. 
    Crappy photo, but it tasted much better than it looks.  
    Pan fried Petrale Sole and Spot Prawns over steamed asparagus with lemon garlic butter.
    Fish and Prawns from Tide to Table Walcan Seafoods. 
    • Like 16
    • Delicious 3
  9. Power went off just before I got home from work last night so I never got a chance to finish the cake that I started yesterday morning.
    I baked the cake for a Boston Cream Pie and made the custard before leaving for work and had intended to assemble when I got home.
    So I finished it this morning.
    Let the cake and custard meld for a few hours before cutting.
    Moe had a piece for lunch. 
    This is a favourite recipe that I've been making for over 40 years 
    • Like 7
    • Thanks 1
    • Delicious 3
  10. Beef Tenderloin Kabobs.


    Skewered and ready for the grill.

    Marinated in fresh garlic, rosemary, salt, pepper and olive oil.





    • Like 16
    • Delicious 2
  11. 10 hours ago, Dejah said:

    Line caught fresh halibut from B.C just came into Sobeys. $4.99 / 100 gm! Guess I won't be buying any until they actually go on sale...


    @Dejah, I hate to tell you this, but I never see it less that $4.99/100gs.  That is the sale price here the first week or two of halibut season and then it 

    quickly goes up to $5.99 or higher.   Except for halibut steaks.  They will often have them on for slightly less.  Unfortunately, I don't care for the steaks as

    much as the filets. 

    • Like 1
  12. I made Moe Parmesan Bread Crumb crusted Halibut for dinner tonight.
    Served on a bed of spinach with roasted potatoes.
    • Like 17
    • Delicious 2
  13. Tonight's dinner.
    Cioppino with halibut, spot prawns, clams and mussels.
    The halibut and spot prawns are from Walcan Seafoods. 
    I picked up the clams and mussels from a local seafood shop in Duncan.
    And baguette for dipping.
    • Like 18
    • Delicious 5
  14. 26 minutes ago, paul o' vendange said:


    Gorgeous Ann.  Overnight - do you mean the remainder of your bulk, or you proofed overnight?  I ask, because my enemy is over proofing - even at room temp and with no humidity, I’m in the oven by about 1 1/2 hrs.


    Truly beautiful.  Any polish or bif a process, or straight ferment?

    @paul o' vendangeThe overnight rise was just a bulk rise.   It was straight up discard and tiny bit of yeast. Enough for a slow overnight rise.  Didn't bother to make a biga or preferment.      It was ready to shape and proof around  4:00 AM this morning. 


    I've been doing this a lot lately.  I'm usually up between 2 and 3 am  so if the dough is ready to go around that time or shortly after  I can bake even on days that I work because I don't leave the house until sometime after 9:00.


    And I have been baking in my new oven, which means I can bake three or four loaves at a time unlike the smaller,  one at a time, in the CSO.  

    • Thanks 1
  15. @Duvel, beautiful loaf of rye. 


    1000g flour, 80g of discard and 1g of yeast. 30g of salt, 70% hydration.
    Finished the last stretch fold around 9:30 PM.
    Overnight rise on the counter.
    Baked this morning.
    Baguettes range between 18" to 21" long.

    Baguettes March 23rd, 2021 1.jpg

    • Like 6
    • Delicious 2
  16. Salmon Quenelles in a Lobster Sauce.
    The photo is not very appetizing. My fault for plating the Quenelles and then spooning the lobster sauce around them. They kind of got lost in the sauce. Should have added the sauce to the plate and then topped with the Quenelles.
    I have always loved Quenelles, but I found the flavour of the salmon, not quite as delicate as halibut or another white fish.
    If I make them again it will be with halibut.
    • Like 12
    • Delicious 5
  17. I presalted a little Sterling Silver Top Sirloin roast Saturday morning so it would be ready to roast when I got home from work tonight.
    Turned the oven on to preheat at 5:30 (500°F) and we were eating just before 7:00.
    The roast rested while the Yorkshires baked.
    Our favourite sides, mashed potatoes, Au Jus and buttered peas.
    • Like 17
    • Delicious 5
  • Create New...