Ann_T
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Posts posted by Ann_T
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Baking bread tonight and used a little of the dough to make another Artichoke Pesto Pizza for my son.
Fresh tomato sauce using tomatoes from our garden. Matt made a pesto sauce from our basil.
Baked at 600°F on a stone on the grill.
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We had a late lunch (2:30 PM) at a Thai restaurant yesterday, so didn't really want dinner.
So, I made Maple Walnut Fudge and called that dinner.-
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@Shelby, I want your dinner.
Easy dinner. Antipasto plate to share.
Wonderfully sweet honeydew melon with prosciutto.
Soppressata Salami
Olives and roasted black cherry tomatoes from our garden.
Homemade baguette.-
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Last night's dinner. Definitely not the healthiest of dinners.
But what the heck.
Fried Chicken. Breast pieces and wings soaked overnight in buttermilk.
With onion rings (also soaked for 8 hours in buttermilk and then just tossed in seasoned flour.
and hand cut fries, double fried.
Thursday night.
One of my favourite work night dinners
Greek Salad
With Chicken Soulvaki. From start to finish dinner ready in less than 75 minutes.
Tuesday's dinner.
Had a craving for Shepherds Pie.
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Late breakfast.
Rhubarb Platz (Coffee Cake)
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Last night's dinner.
Chile Rellenos. Black beans cooked in the Breville PC.
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Thanks @Kim Shook.
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Moe's Breakfast.
Biscuits with sausage gravy.
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I need to buy a pullman pan.
Baked baguettes in the Oster French Door oven. I love this little "BIG" oven.
With a stone, I'm able to bake three large baguettes. 15" to 16" long.
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Moe's breakfast.
Farm fresh poached eggs and a tomato from the garden.
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52 minutes ago, Anna N said:
I am a late comer to the joys of broccoli purée. It almost seems like a completely different vegetable. I like broccoli many ways: lightly steamed, roasted, stir-fried, almost any way except raw. I can accept and appreciate julienned raw stems in a salad but raw florets are just wrong.
I love broccoli, even pureed, just not raw. I would be all over your dinner @liuzhou. Except for the carrots. Only vegetable I hate.
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Tonight's dinner was a copycat version of @HungryChris's Hughie's Love Salad. For which I thank him.
Moe is always happy when I make him a salad for dinner.
I also had a batch of dough in the fridge since Tuesday. I had Matt take the dough out late afternoon so that I could bake baguettes
tonight.
I promised him a pizza with some of the dough and his choice was a Artichoke pesto pizza.
Made a quick fresh sauce from our own tomatoes.
I also made a olive oil and garlic pizza bread to serve with the salad.
Also topped it with a little of the tomato sauce.
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10 minutes ago, HungryChris said:
Suffice it to say that Hughies was a renowned local restaurant, opened in the seventies by a retired local boxing legend, Hugh Devlin. It was a mecca for garlic lovers. The boxing glove shaped menus had a note at the bottom of the first page: "All our dishes contain garlic, unless requested otherwise". Hughies was famous for it's Love Salad, a pretty simple salad that consisted of cubed iceberg lettuce dressed in a heavily garlic laden Italian dressing with chunks of tomato, strips of cooked salami, provolone cheese, topped with a copious amount of grated parmesan cheese and served in a wooden bowl. One of the favorite dinners there for a garlic lover would be a Love Salad with garlic bread and shrimp scampi. Countless local articles in newspapers raved about the Hughie's Love Salad. Sadly, a controversial eminent domain land dispute closed and tore down the restaurant for an enterprise that was never fully realized. The recent movie, 'The Little Pink House' documents that dispute with the true story of a nearby homeowner who refused to give up.
HC
I'm going to make this for Moe tonight.
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Opps, posted twice.
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OOOH @Shelby, messy is good. Especially when it is a fully loaded lasagna.
A work night dinner that didn't take longer than 40 minutes to prepare.
Green Peppercorn steak with roasted potatoes, sauted mushrooms and steamed green beans.
I put some dried green peppercorns in hot beef broth and set aside. Cut up the potatoes and got them into the steam oven.
When the potatoes were half way cooked, after about 12 minutes, I seared the steaks, removed them from the pan. Added a minced shallot and a minced garlic clove. Sauted for about 90 seconds and then deglazed with a splash of cognac, added the green peppercorns and broth and simmered until reduced to about 2 tablespoons. Added the cream and continued to simmer on low until reduced and thickened. While the sauce was simmering, sauted the mushrooms and put the green beans on to steam. During the last 3 or four minutes needed to finish the vegetables, placed the steaks back into the pan with the sauce to warm up.-
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On 8/29/2018 at 5:05 AM, rotuts said:
Thanks @rotuts
I tried to find a recipe that I liked but there were so many variations and techniques that I just decided to wing it.
I presalted the night before. And then let it air dry in the fridge most of the day. And before roasting I rubbed with fresh garlic, and dried rosemary and black pepper. Slow roasted (300°F) for about 2 1/2 hours, and then turned the heat up to 450°F until the skin was starting to crisp. Placed it under the broiler for the last 10 minutes. Let it rest while the vegetables cooked.
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Last night's dinner.
My favourite version of Chicken Enchiladas.
I made the enchilada sauce before leaving for work yesterday morning. Roasted a couple of bone in chicken breasts after I got home. I made a fresh salsa from our own tomatoes. Matt cooked a pot of pinto beans in the Breville Pressure Cooker.
Dinner came together quickly.
Just had to pull apart the chicken breast, toss with a little of the enchiladas sauce. Dip corn tortillas into the sauce and fill with the chicken. Top with lettuce and tomatoes from the garden. Sliced onion and cheese. The pinto beans were topped with a little of the salsa and dinner was served.
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Our Anniversary dinner Saturday night.
Halibut Fish and Chips. Nice light crispy batter with hand-cut double fried fries.
After 39 years I know what he loves.
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I must confess to being more of a purist when it comes to pizza. Except for the Greek (potato) pizza, which I like, but really just make it for my son Matt, I only want traditional toppings on my pizza.
If I could only eat one pizza again for the rest of my life it would be and Italian sausage and mushroom pizza.
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19 hours ago, Shelby said:
@Ann_T makes a wonderful looking pizza that has potatoes on it. I think she calls it a Greek pizza? Anyway, I've never tasted it, but it looks delicious and it was the first time I'd ever seen taters on pizza.
Thanks @Shelby.
14 hours ago, FauxPas said:Had to go off and find examples of this and yes, you are right, it does indeed look delicious. I wonder how the topping is done on her Greek Potato Pizza. @Ann_T, how do you prepare the potatoes? Looks like feta cheese and sometimes kalamata olives and/or sun-dried tomatoes as well?
https://forums.egullet.org/topic/155166-dinner-2017-part-6/?page=81&tab=comments#comment-2129128
@FauxPas, The Greek Pizza is my son's favourite. I've been making it this way since he was a kid and he is now 36. The most requested pizza by all his friends.
I use to roast the potato cubes, but now I just fry them the same way i would french fries. He likes them cut into tiny cubes and likes lots on his pizza. It is pretty simple. The russet potato cubes are fried, and then seasoned with fresh garlic, salt, pepper and oregano while still warm. Just before they go on the pizza, I squeeze a lemon over them. I use my regular pizza sauce, topped with fresh mozzarella, topped with the fried potatoes. Sometimes I'll top with olives and feta, but most of the time Matt prefers it with just the potatoes.
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8 hours ago, JoNorvelleWalker said:
I hate tomatoes.
And I've never met a tomato I didn't like. LOVE tomatoes.
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9 hours ago, JoNorvelleWalker said:
I've been sometimes cheating and using baguette dough for my pizza. The Modernist Bread Neapolitan ingredients are not that different but the technique is not the same.
Edit: lovely pizza by the way.
@JoNorvelleWalker. I don't consider it cheating. 😊I've tried many recipes over the years for pizza crust and none that I like better than the dough I use for the baguettes. I just adjust the hydration when I'm going to use some of the dough for pizza.
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Baked two pizzas tonight. A Greek Potato Pizza for Matt (no pic) and
Sausage and Mushroom for Moe and I.
Dough was made on Monday and left in the fridge until this afternoon.
I also baked three baguettes from the same batch.
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Dinner 2018
in Cooking
Posted
Smoked a small pork loin on the grill this morning using the pellet pipe smoker.
I have six burner grill and I had all the burners turned off but one and it was on low to maintain a 275°F for five hours. The pork and the pipe were over one of the cold burners.
Pipe smoked for 5 hours and the internal temperature of the roast was 140°F. Wrapped the roast in foil and roasted in the oven for just under two hours to bring the temperature up to 190°F so it was fall apart tender and easy to pull.
I had intended to make a Carolina Vinegar BBQ sauce and a coleslaw and make pulled pork sandwiches for dinner.
But when I took the board into show Moe the pork, and give him a taste, he decided he was happy just picking at the pork with a couple of slices of buttered baguette. I can't believe the great smoke flavour imparted by just the smoke pipe.
The pull pork sandwiches are now destined for tomorrow's dinner.