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Everything posted by Ann_T

  1. Parmhero What could be better than fried potatoes on the side and potatoes in the omelette. I made Moe poached eggs on fried potatoes and myself an egg salad sandwich. I had a couple of Pide breads leftover from last nights dinner. It made wonderful toast and sandwich bread. Ann
  2. OOOH Ling, that looks amazing. I haven't looked at this thread recently and have missed out on some great breakfasts. Shalmanese Your skillet breakfast would last me all day. Love your combination. Made Moe a Pancake Breakfast this morning with a side of Canadian Back Bacon.
  3. Abra, it is really easy to bone out whole chickens or turkeys or just the legs. You just hold the thigh bone and take the knife and cut the meat away from the bone, kind of cutting and pushing the meat down and away from the bone. Boneless chicken legs with Kalamata Olive/ lemon stuffing
  4. I almost always roast chickens and turkeys at 500°F. A couple of Christmas's ago I roasted the turkey in pieces following Julia Child's instructions. The legs were partially boned and stuffed. Pictures aren't great but this will give you the idea. Roast Turkey
  5. I have had my KA (Hobart) since 1979 and it has never been serviced or had the cord replaced. Still going strong. The only thing I have had to replace was both the whip beater and the paddle beater. Not bad for 27 years. I also have a Magic Mill which I use basically only to knead bread when using more than 6 cups of flour. For less than 6 cups I've been using the Food Processor. Ann
  6. Great minds think alike Wendy. Moe requested Biscuits this morning so I made Bacon, Cheddar and Chive Buttermilk Biscuits. Used a white cheddar too.
  7. Pork Chile Verde Home Cookin Chapter: Recipes From Thibeault's Table Pork Chile Verde ================ 1 to 2 tablespoons oil 1 cup coarsely chopped onions 1 to 2 pounds lean pork cut into 1/2 inch cubes 1 to 2 tablespoons flour 1/2 teaspoon ground cumin 2 cloves of garlic 2 cans roasted chopped chile peppers 1 can/bottle of Tomatillos or Salsa Verde chicken broth cilantro Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chile peppers, and the tomatillo sauce. Add some ch
  8. Meredith, ooooh , the perfect egg. Cornbread Muffins this morning.
  9. Marlene Great looking Steak au povire. Marlene if you are in the market for a new grinder you might also want to check out a Unicorn Magnum. I'm a pepper addict and have a number of different pepper mills. I even carry one in my purse. I retired my Atlas (gave it to my son) a couple of years ago when I bought the Unicorn. Although not as attractive as some other grinders it is by far the best grinder I have ever used. Ann
  10. No problem Rich. I understand where the confusion comes from. I usually think of Boeuf bourguignon as a stew as well. The recipe is in Volume I of Mastering the Art of French Cooking - " Saute de boeuf a' la Bourguignonne". Page 326. I've made this from start to finish and served it immediately, and I've made it earlier in the day, as per Julia Child's instructions and it doesn't suffer from being prepared in advance. Because it can be prepared ahead of time, it is a great recipe for a dinner party. Ann
  11. Just to clarify the Beef Bourgignon that I make is not a stew. It is thick slices of beef tenderloin, browned and then served in a wine sauce. It is actually one of Julia Child's recipes and I have followed her advice on preparing the dish up to the point of browning the tenderloin and making the sauce in advance and then just reheating the meat in the sauce over a low heat for three or four minutes. As long as you don't over cook the meat to begin with you will have lovely rare beef. Ann
  12. Percy, My husband would be happy with every one of your breakfasts. He loves eggs and would have them every day if he could. His and her breakfasts this morning. Moe had scrambled eggs over caramelized onions with a side of side pork (Pork Belly) and toasted homemade french baguette . and I still had a few homemade perogies in the freezer that I cooked and had with the onions and the side pork. Ann
  13. I make a Beef Bourguignon using thick slices of beef tenderloin. I brown the meat quickly, leaving it very rare and then heat it up in the sauce just just before serving. I don't see why you couldn't do the same thing with the New York Strips and the peppercorn sauce. Just be careful not to overcook. YOu are still going to want your steaks on the rare to medium rare side. I also like Iriee's suggestion of roasting a whole strip loin. The strip loin is one of my favourite "roast' cuts. Ann
  14. Ann_T

    Lobster dishes

    Lots of Lobster - what a wonderful problem to have. Someone I know on another forum posted this recipe for Lobster in Phyllo last year and I made it at Christmas. It is wonderful. And they freeze well too.
  15. Ann_T

    Escargot Recipes?

    Mano, I have a couple of escargot recipes that I love. One in particular I have been making for over 20 years. I'd have to rewrite the recipes in order to post them to recipe gullet so I will email them to you. The first , Escargot in Toast Cups is an appetizer that can be made cocktail size or can be made a little bit bigger and served as a first course. And the second is little purses made with puff pastry and filled with Escargot and Stilton. Ann
  16. Ann_T

    Dulce de Leche

    I'm guessing that it is possible for the can to explode since Eagle Brand recommends not heating an unopened can. They provide a couple of other methods on their website. Eagle Brand Condensed Milk Ann
  17. Ann_T


    Not just the US. Don't forget Canada. It flourishes here too. And I agree with you Nina, they are sooo good. I've had more than my share of BLT's this summer/fall while tomatoes are at their best. Grew up eating them but have no idea where they originated. Homemade French bread Ann
  18. I bake bread two or three times a week but I'm probably the worst person to answer this question because I actually add more salt than what is normally called for in bread because I think it really does contribute to the flavour. And I find that a lot of breads are very bland because they are missing enough salt. But that said, I think that you could just reduce the salt and still make your FIL happy and healthy. And maybe you could do it in stages so that he gradually gets use to the less salt flavour. When I was little my grandfather was on a salt restricted diet and my grandmother would
  19. I love goat too. I bought a baby goat from a local farmer in the spring. And I still have some in the freezer. I cook it pretty much the way I would do lamb. Ann
  20. Ann_T

    garlic bread

    This is my favourite way to make garlic bread. Italian Bread with Gorgonzola ============================= Long loaf of Italian Bread or long crusty rolls. 1/4 cup butter 1/2 cup gorgonzola cheese 1 to 2 cloves garlic parsley salt pepper fresh grated parmesan cheese Optional: Basil or Oregano . Cream the butter with the gorgonzola cheese. Mince garlic and add to cheese mixture. Add chopped parsley, and season with salt and pepper. If using the basil or the oregano add now as well. Leave loaf whole, but cut slices so that the loaf stays together. Spread cheese mixture in between each slic
  21. Country Biscuits Home Cookin Chapter: Recipes From Thibeault's Table Country Biscuits ================ 2 cups of flour 1 Tablespoon of baking powder 1/2 teaspoon salt 1/2 cup shortening, lard, crisco or butter (I use butter) 1 cup of milk (cream) or buttermilk if using buttermilk add 1/2 teaspoon baking soda) Optional. Add a little sugar if you prefer sweet rather than savory. Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingr
  22. Rona, I used fresh chives, but there is no reason why you couldn't use dried. Ann
  23. Ann_T

    Pork Maws?

    Well, Pork Maws are not something that I've ever cooked but according to a search, a pork maw is a pig's stomach. Found this recipe. Good luck. Ann
  24. Angeljolie Love that picture of the egg yolk. Irisgirl Happy Anniversary. Lovely breakfast. We had Cheese, Ham and Chive Biscuits for breakfast this morning.
  25. Daniel, Red Eye Gravy isn't big in Canada but I'd be happy with some on my ham. Maybe some biscuits to go with it too. Bruce and you should be proud. I'd love a dish of warm apple crumple for breakfast. Yesterdays breakfast - Blackberry Scones.
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