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Everything posted by Ann_T

  1. I made this recipe recently and although the Chimichurri Saucewas good, my husband and I both decided that it was something I wouldn't make again.. It really overpowered the tenderloin. Ann
  2. Ann_T

    Spuds a'Plenty

    If you have a few left, I would suggest Parisienne potatoes. I make them quite often to serve with steaks, or other grilled meats. Just use a melon baller to carve the russett potato. Ann
  3. Thank you Jen. I do have a couple of shoulder roasts. Your recipe looks wonderful. Mywhitedevil, thank you for the recipe. I like the sound of your recipe. And I did leave one of the legs whole. The other one I had butterflied. Ann
  4. I have a Olympus Stylus 800 which I think is the current model. I've had it for about 9 or 10 months. I'm never happy with the photos taken using the Cuisine setting so I don't use it. I also have a Sony Mavica CD500 which I like better than the Olympus for taking food photos. It is much bigger than the Olympus. Not convenient to carry around. I have a small table top tripod as well as a floor model and I use them both at home. I got hooked on taking photos of food about 3 years ago. But mostly just my own. I never think to take the camera with me to restaurants. Most of my photos a
  5. Susan, I'm sorry about your pot and the problems you had with the ST Squares. The very first time I made these, many years ago, I ended up with a pot that looked just like yours. I've mentioned in the recipe that this mixture does burn easily, but maybe I need to emphasize it better. I usually let them sit on the counter for a bit and then finish cooling in the fridge. But I must admit to usually taking a little scoop with a spoon while they are still warm. Just can't wait for the toffee to set.
  6. Silly Toffee Squares Silly Toffee Squares ==================== Base 1/2 flour 3/4 cup rice krispies cereal 1/4 tsp baking soda pinch salt 1/3 cup packed brown sugar 1/3 cup butter melted Toffee Layer 1 can sweetened condensed milk 1/2 c butter 1/2 c firmly packed brown sugar Topping 1/2 cup chocolate chips semi sweet 1 1/4 cup Rice Krispies cereal . Combine all the ingredients for the base and press into an 8 inch square pan. Bake in a 350°F oven for 10 minutes. While base is baking make the toffee layer. In a heavy saucepan combine the condensed milk with the 1/2 cup of butter and 1/2 cu
  7. Ann_T

    Meat Slicers

    Abra, the only reason I slurged and bought a small commercial type slicer was so that I could slice a friends homemade salami paper thin. It was a big splurge. It doesn't get used often but for the times I need it i'm really glad that I have it.
  8. Picked up the baby goat (meat) that I had ordered a few weeks ago from a local farm here in the Cowichan Valley. Geoff has a small farm and his animals are all pasture raised, without the use of antibiotics or other chemicals. The goat had been hanging in the cooler for about 5 days and it was ready for cutting up today. I went out to watch so I could have some input into how I wanted it cut. I ended up with about 25 pounds of meat. I bought one of his baby goats a couple of years ago and for the most part cooked it like I would lamb. The racks and chops were grilled and the brea
  9. Yum, haven't had corn beef hash in a long time. Breakfast today was buckwheat Pancakes with bacon.
  10. I have had LC for a number of years and I recently bought two pieces of the new Mario Batali line. I bought both the roasting/lasagna pan and the dutch oven. I've used them both an number of times and I'm really happy with them and they clean up beautifully. I do a lot of high heat roasting and what I liked about the Batali is that it is safe to 500°F where LC is oven safe to 450°F. Also here in Canada the price of Batali was less than half that of the Le Creuset. Ann
  11. Ann_T

    Beef Carpaccio

    I've had it both ways before too, but I prefer it raw. Drizzled with olive oil, parmesan cheese, capers and a little fresh squeezed lemon. And lots of fresh ground black pepper. I've also had it served with toasted pinenuts . Ann
  12. OOOh I don't think that looks ugly. Makes my mouth water. I had to wait a little longer for breakfast this morning. More like brunch. Rhubarb Pie needed to cool at least a little bit before slicing. Worth waiting for though. Mixed up a little sour cream with brown sugar and vanilla to serve with it.
  13. Yay Susan! Rhubarb for everyone! Maybe you would like some of these, I made them fresh this morning: Rhubarb muffins.. I know, they came out kind of flat, but they tasted really good.. ← Klary, I wish I had seen your rhubarb muffins before I started baking this morning. I bought rhubarb at the farmers market yesterday and used it in a pie this morning. But boy, one of your muffins would have been perfect with an espresso this morning. Ann
  14. Ann_T


    Fodgycakes, I have tried the other method of shaping, but I seem to have better results using this method. Glenn, Dockhl, I posted the recipe on Recipe gullet. Ann
  15. Ann_T


    Bagels See <a href="http://forums.egullet.org/index.php?showtopic=87103&view=findpost&p=1186182">Bagel Pictorial</a> Home Cookin Chapter: Recipes From Thibeault's Table Bagels ======= 2 cups warm water 4 1/2 teaspoons yeast 2 tablespoons sugar 1 tablespoon salt about 5 3/4 cups all-purpose flour, unsifted Large pot of water with 1 tablespoon of sugar Cornmeal 1 egg yolk beaten with 1 tablespoon water Toppings: Poppy Seeds, Sesame Seeds Place the flour, yeast, and sugar in mixer. Add water and mix to incorporate. Let rest 15 to 20 minutes for flour to absorb the
  16. Ann_T


    When I baked bagels yesterday I put together this pictorial to help some friends who were having a problem with shaping their bagels. Bagel Pictorial Ann
  17. Ann_T

    Why a tough bird?

    Good advice Sony. Another way to cut down on smoke is to use a roasting pan that is just the right size for what you are roasting, be it a large turkey or a small chicken. If you use a pan that is too big than you get much more spatter which causes all the smoke. I very seldom set off the smoke detector anymore. Ann
  18. Ann_T

    Why a tough bird?

    Yes, that is exactly right Glenn. Roasting a chicken or a turkey at 500°F requires only about 10 minutes per pound give or take a few minutes and I always let roasts rest before carving. Ann
  19. Patrick, I keep coming back to look at your photos. Shouldn't do that so early in the morning. I'll be craving chocolate all day now. Could you please tell me where I can find the Caramel Brownie recipe? Thanks, Ann
  20. Ann_T

    Why a tough bird?

    I don't know why your bird was tough. It could have been because it was undercooked or maybe it was just a tough old bird to begin with. But I do have to disagree with Glen. Sorry Glen. I've been roasting chickens and turkeys for years now following Barbara Kafka's instructions for high heat roasting. Whether a small 3 pounder or a 20 pound turkey, they go into a 500°F oven and come out wonderfully moist and tender. I use the same method for roasting prime rib and beef tenderloin with equally great results. I'd throw the rest of the chicken in to a pot with some chicken broth and ma
  21. Ann_T

    Meat Slicers

    Wow that is one beautiful machine. Here is the one that I have. It is made in Italy. I bought this about 12 years ago when we lived in Sault Ste. Marie. A friends husband made the best Italian salami I have ever tasted, and I needed a good slicer so that the salami could be sliced as thin as possible. It got used a lot back then. But for the last 6 or 7 years it only gets used a few times a year. Sometimes I drag it out to shave leftover Prime Rib or tenderloin to make beef dip sandwiches. Ann
  22. I tried this method this morning. It worked wonderfully for me. I love my poached eggs on the hard side. But I over cooked the two I made for my husband so I fed those to our dog and quickly cooked two more for him but used the traditional method of poaching them right in the water. It was quicker to do this than to start over with the plastic wrap. But I'll definitely try this again though and just time it a little better. Ann
  23. Eggs Benedict with fried potatoes. I didn't have English Muffins so I just toasted some homemade french bread. My favourite is dipping the potatoes in the Hollandaise sauce.
  24. I like to add a few pork ribs to a pot of pasta sauce "Italian Gravy". Ann
  25. You could use them in this Greek Lamb dish. Substitute the Beet tops for the Chard. I've made this recipe using Chard as well as spinach.
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