Ann_T

Fresh Prune/Plum Cake. Plums are off the tree in our yard.

Oh Alinka, I wish I one of your peach turnovers. I can almost taste them . Great picture. I like how they look on the green plate. We had Spanish tortilla with bacon.

I agree with Ling. Alinka that Chocolate pound cake is making my mouth water. I'll trade you a Blueberry Muffin for a piece of your cake. We had Blueberry-Coconut Pound Cake Muffins for breakfast. Found the recipe on the Foodnetwork.com. The texture really is similar to that of a pound cake. Ann

Shrimp and Grits. All I can say is Wow. Corn Chowder for lunch and Grilled Pork Chops with grilled veggies for dinner.

Oh Oh. I'm guilty of all the above. Looks like I'm in good company. Ann

Wow, Moby that is a work of art. Just beautiful. And Percy there is nothing ghastly about that pork at all. Looks rather succulent to me. Now I have a craving for pork. I picked up a couple of pounds of clams at the the Granville Market yesterday and made a white clam sauce to serve over spaghetti.

Alink, I could handled the fries for breakfast but I would have to pass on the herring. LOL! What I would really like though is your Bliny. Great picture. No toast this morning. Forgot to stop at one of the neighbourhood bakeries for fresh bread yesterday so at 6:00 AM this morning I put a pan of Biscuits seasoned with black pepper and some Double Gloucester and Stilton Cheese in the oven. We had them with cappuccino.

Elie, that chicken and gnocchi look wonderful. I made Tostadas, Tex-Mex tonight. Easy dinner because I had cooked a pot of beans yesterday and the chicken was poached and left to cool in broth so it was really moist and tender. Roasted some tomatoes on the grill to make the Salsa. Ann

Wow, where to be begin. I would be happy with any one of the meals posted above. Even the Tofu. It does look like chicken. After looking at all the seafood I think I'll have to do something along those lines for dinner. Maybe a Spanish Shrimp Tapa. I had a craving for a roast chicken dinner with all the trimmings, including mashed potatoes and sage dressing. For dessert I made White Chocolate Almond Brownies.

Wish I had one of thos Brioche. Lovely. Yesterday I made Shtritzlach or Blueberry Buns, which apparently are unique to the Jewish community in Toronto. The recipe was posted on another Cooking Forum. One of these and a Cappuccino was breakfast this morning.

I agree with Susan, looks like you have it down pat. I'm a little "steaked" out after having it twice this week. But our son was home for the weekend and requested a steak dinner. So what's a mother to do. He also requested parisienne potatoes and zucchini. Except for the potatoes I grilled all the other vegetables to go along with the tenderloin steaks.

Seems complicated. I always thought that the simple explanation was that as the meat roasted and the juices got hot they bubbled to the surface and that the purpose of letting the meat rest was so that the juices had a chance to slowly be absorbed back into the meat. We like our beef on the rare side I always take it out of the oven around 120 so that while it rests the temperature rises to between 125 and 130°F. Ann

Blueberry Scones

Spinach, Dill and Goat cheese Bread Pudding Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Spinach, Dill and Goat cheese Bread Pudding =========================================== 1 to 2 tablespoons butter 2 leeks chopped (White part) 1 garlic clove minced approximately 2 cups, of fresh baby leaf spinach (tightly Packed) 1/4 cup fresh dill chopped 5 slices of bread, buttered, crusts removed and cut into 1 inch cubes. 2 to 3 eggs 1/2 cup cream salt and pepper goat cheese (small pieces) 1/4 parmesan cheese Heat butter and saute leeks, when tender add garlic and saute for a minute or so

Spinach, Dill and Goat cheese Bread Pudding Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Spinach, Dill and Goat cheese Bread Pudding =========================================== 1 to 2 tablespoons butter 2 leeks chopped (White part) 1 garlic clove minced approximately 2 cups, of fresh baby leaf spinach (tightly Packed) 1/4 cup fresh dill chopped 5 slices of bread, buttered, crusts removed and cut into 1 inch cubes. 2 to 3 eggs 1/2 cup cream salt and pepper goat cheese (small pieces) 1/4 parmesan cheese Heat butter and saute leeks, when tender add garlic and saute for a minute or so

Nan, I loved the Bread Pudding definitely something I will make again. It was one of those dishes that I didn't have a recipe for and just created as I went along. Because of the dill it kind of tasted like Spanikopitia Ann

Moby, everything looks wonderful. The warm lobster with avocado really appeals to me. Grilled a small piece of beef tenderloin and served it with grilled tomatoes, parisienne potatoes and something new I tried a Bread Pudding made with spinach, goat cheese and dill.

Thanks Tupac, I don't do anything special other than to use Russet potatoes and to soak them in cold water for 20 to 40 minutes and then dry them really well. Since there is only two of us I just cut them by hand rather than getting out the mandoline. Oh and I use a cast iron Dutch Oven on top of the stove to fry in. Ann

Percyn, wonderful pictures. Especially love the salmon pinwheels. Alinka, I was craving comfort food tonight too. We had what I always call Diner food. Hot chicken Sandwiches with homemade fries and canned peas. One of my favourite restaurants when I was young always served canned peas with their hot chicken sandwiches so it is a tradition.

I didn't get a chance to read this thread the last few days so I got caught up today. The food here is inspirational. Love all the wonderful pictures. Alinka, One of my favourite meals is a chicken pot pie and your chicken pie looks wonderful. I could almost taste it. Susan I love rosemary and lamb so I'm defintely going to try the rosemary skewers next time. And Chufi, the sweet corn and basil risotto also sounds wonderful and I like what you did with the leftovers. I tried a new recipe last night. Shrimp stuffed with Crab with a Cucumber, tomato and mint relish. It was very good but

Thank you, Thank you, Thank you. Go Fish is defintely the best Halibut and Chips we have had in Vancouver. We finally made it there today. It seems every time we think of having H&C it is either a Monday or a Tuesday and they are closed. We actually stopped by twice recently when we were at the market and both times there was a long line and we aren't much for lineups. Took a chance today and phoned ahead to see if they take telephone orders and thankfully they do. Ordered two orders both with double Halibut. Our timing was perfect. We were there within 15 minutes and they wer

My idea of breakfast is more like Lings. Something sweet. But my husband loves a big breakfast. Unfortunately he can't have as many eggs as he would like too. Thankfully he doesn't mind scrambled eggs made with just egg whites. Actually I do cheat a little bit and make them with four egg whites and about a teaspoon of yolk. I had homemade salsa and some of the pinto beans leftover from the dinner I made the other night so I made him a Tex Mex breakfast. Instead of toast he had some warm corn tortillas.

Thanks for the nice comments. Lee, the steak rests on a corn tortilla but what you are seeing on top is melted Manchego cheese. This recipe is definitely a keeper. I know when my husband is still talking about last nights dinner in the morning then it was especially good. Ann

Arne, the Duck Confit at Oyama is excellent. Everything in last nights dinner was from the Granville Market except for the tenderloin which was from Windsor Meats. We had Filete Al Chipotle. The recipe was out of The Taste of Mexico Cookbook by Patrician Quintanta. I bought most of the ingredients at South China Seas Trading Company including the corn tortillas and the Manchego Cheese was from Dussa's Cheese. Bought the pinto beans at The Grainry and the tomatoes and onions for the salsa from Sunlight Farms. One stop shopping.

Dinner tonight was Mexican. I made Filete al Chipotle out of The Taste of Mexico (Patrica Quintana). Cooked up a pot of Pinto beans and made a fresh salsa to serve with the steaks.