Ann_T
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Posts posted by Ann_T
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I decided to make a turkey dinner on Thursday too.
Picked up a fresh turkey, just a little one (12.5 lbs) and presalted it on Tuesday. Wednesday I unwrapped it and let it air dry in the fridge.
Roasted at 500°F.
Dressing was baked separately. A combination bread and cornbread dressing.
Bread and Butter Pudding for dessert
With a white chocolate sauce.
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Beautiful loaf Dave.
I baked basic white homestyle bread today. I can't remember the last time I baked this style of bread or used a bread pan. I bought a some vintage loaf pans a few years ago and never used them.
I have a lot of leftover turkey so I wanted a sandwich bread.
Handmixed using the same stretch and fold, autolyze method I use to make my regular breads. But this bread was made with the addition of milk and butter.
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A few of this weeks breakfasts.
Anna, your tortilla looks delicious. Yesterday's breakfast was suppose to be a Spanish Tortilla, but
decided at the last minute to serve the potatoes with the caramelized onions on the side with scrambled eggs.
Home-made Buttermilk Biscuits with Sausage gravy.
Cornbread. Saved some to go into today's turkey dressing.
Mushroom Omelette.
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Ann – please tell what makes those gorgeous lamb shanks Greek! I love lamb and Greek seasonings and I’d like to try that.Kim, basic Greek ingredients. Salt and pepper the lamb and brown in olive oil. Sprinkle with lots of oregano and surround with a head of peeled and cracked garlic cloves and a large white onion cut into wedges. Add a cup or so of chicken broth, the juice of one large lemon, and cover and cook in a 300° to 325° oven for about 1 1/2 to 2 hours depending on the size of the shanks. When the lamb is almost tender, add potatoes, cut in half length wise. Cover and return to the oven until potatoes are tender. About another 30 minutes. Squeeze the juice of another lemon over the lamb and potatoes and serve. Also works well with shoulder and leg of lamb.
Mmmpomps, Love that type of dumpling in stew.
Bangers and Mash served in a Yorkshire Pudding.
Porterhouse Steak for two.
I had the tenderloin.
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Fettuccine Bolognese
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Greek Lamb Shanks
with potatoes, rice and Greek Salad.
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While I wouldn't eat undercooked chicken, I love chicken livers that are still pink inside. I wouldn't serve them to guests, but then again I wouldn't serve any liver to guests unless I knew for sure that they enjoyed liver.
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Roast Chicken dinner
and onions roasted with fresh thyme.
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Do you slice before or after boiling? TIA I roast so many things including potatoes. But I've only done potatoes in wedges and yours look SO much better.
I cut them before boiling. And I cut them into different shapes depending on what I want. Wedges, halves, quarters, chunks, or as above just thick slices.
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The potatoes are par boiled first and then roughed up in the pan before tossing into a cast iron skillet that has been preheated with the oil. I roast the potatoes at 450°F to 475°F. I use russets.
~Ann
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Today's Breakfast.
I still have lots of blueberries in the freezer, so I made Moe blueberry pancakes.
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Huiray's soup and Shelby's fried rice would make me very happy.
Early this week I used a little of the bread dough to make fried Calzones.
Friday night's dinner - pork tenderloin in a light mustard and green peppercorn sauce.
Potatoes roasted in duck fat.
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I love this recipe, easy to use and I will double it, yes I had a change something around, like the amount of yeast, if I added 2 Swedish dry yeast satchels , that would 100 gram of fresh and that would make for a very very yeasty dough. But on the whole, if I get to do this alone, no kid screaming her head of because she is tired and doesnt want to sleep, I will get lovely proper bagels.
Your bagels turned out well. 100gs would be a lot of yeast.
Even the 12g or 4 teaspoons is substantially more yeast than what I typically use in making bread with a similar amount of flour. -
The stone I have has been kept in the oven for over 14 years. And it goes through the cleaning cycle. Still looks good, especially after a cleaning cycle.
And I roast and bake more often than not at 500°F. After 14 years, it doesn't owe me anything so I think I will continue to keep it in the oven. ~Ann
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Ann T, do you have a good bagel recipe?CatPoet, I do. One I have been making for years.
I've posted the recipe and a pictorial on my blog.
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C.Oliver, I save my pictures on Smugmug. They can be saved at full resolution and posted here.
My favourite pasta sauce. Sausage and Rosemary served with fusilli.
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Pickle juice? That is kind of interesting. Can you taste it?
Today's bread. Hand-mixed and baked the same day. 72% hydration.
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Mine goes on to a wood board as soon as it comes out of the oven. Haven't found that the crust gets soggy at all.
~Ann
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Anna, I can just imagine how good that broccoli gratin was. Nice combination of flavours.
Last night's dinner.
Braised prime rib bones over polenta.
This little chicken was presalted on Monday with the intentions of roasting for dinner on Tuesday. That didn't happen so I roasted it yesterday morning and we had it for breakfast.
As hot chicken sandwiches and homemade fries. Kept us going until dinner.
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Pizza tonight. Baked on a Bakerstone Pizza oven on the grill. Topped with Italian sausage, mushrooms and olives.
The dough was given a 30 hour fermentation in the fridge.
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Gfweb, I think we had the same mother.
~Ann
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the emphasis would be on" What I Learned While Still Very Small "
Well I know what I learned as a child. I had to eat what was put in front of me, whether I liked it or not. Meals were not that enjoyable. So I learned I would never make a child of mine eat something that they did not like. Life is just way to short.
We had a rule that our son (who is now 33) had to at least try something before deciding that he didn't like it. My son didn't like lamb and he didn't like fish. So if that was what my husband and I were having for dinner, it was easy to cook a piece of chicken or a small steak for him. I wanted him to enjoy eating as much as we did.
I would be happy to eat at Franci's table.
Ann
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Anna, Looks like crossing your toes and fingers worked.
~Ann
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Chile, it looks great too me. And I love the flavour combinations.
~Ann
Breakfast! 2014
in Cooking
Posted
Anna, that is exactly how I feel about carrots. Life it too short to eat something that you don't like.
~Ann