Ann_T
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Posts posted by Ann_T
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I was wondering the same thing. Strips of corn tortillas?
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Moe's Breakfast - Eggs poached in homemade salsa.
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I love Naan, and have over the years tried various methods for making it. BUT, it is never the same as Naan that is baked in a tandoori oven. Unless you have a tandoori oven, the naan will never have that flavour that I associate with Naan. So when I make a curry dinner, I make Chapati.
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Norm, What a beautiful way to serve a zucchini salad.
Bruce, beautiful colour on that chicken.
Prime Rib dinner.
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Ann_T: That looks like a fabulous griddle! I have a paella pan of the same material and am amazed at it's versatility. I was wondering if you'd be able to serve the fixings right from the griddle - that is, placing the griddle on the table while it is still sizzling. I was just thinking of the sizzling hot plates restaurants use when serving fajita.
Dejah, that is exactly what I did. Served right off the griddle. If this pan was slightly smaller, it would be even more versatile. But it is just slightly too big to fit in the oven.
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My son is home for a couple of days. Promised him Mexican tonight and Prime Rib tomorrow night.
I have this huge cast iron round griddle given to me by a neighbour a few years ago that I had never used. But I used it twice in the last week to make a couple of stir fry type dishes - one with pork the other with beef tenderloin. I don't think I will use my wok again. It was perfect for tonight's Chicken Fajitas.
Marinated the chicken in a little of the homemade salsa.
On the griddle. Lots of room - no crowding. 23" in diameter.
Moved the chicken off to the side. Added the onions and green peppers.
Served off the griddle with homemade flour tortillas.
With salsa and Guacamole. Matthew made the Guacamole.
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A quick stir fry with beef tenderloin and black bean sauce.
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Ann_T: I dread it every time you have a post with halibut. Drives me crazy with WANT...We do get it once in a while "fresh" as opposed to frozen. I never seem to be able to keep it from drying out a bit. Any guidance on cooking juicy halibut?
Dejah, It doesn't matter whether you pan fry, grill, or finish off in the oven, just don't over cook it.
The halibut last night was fresh, but the season comes to an end in a few day and then I'll have to settle for frozen until March. Even the frozen isn't bad, since it is flash frozen at sea.
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I'm not familiar with egg dish. It is something that I know my husband would love. Thanks Anna.
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I just assumed that you were using the light from your hood. Your meals and your photos look very good to me.
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Steve, do you eat all your meals at the stove?
Not that there is anything wrong with that.
Steve, the mussels look really good. I like the combination of the mussels and chorizo. Especially homemade chorizo.
Homemade Halibut Fish and Chips with a Dill Pickle Tartar sauce.
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Ann_T, that roast beef is a thing of beauty; I could hardly restrain myself from trying to take a bite of that sandwich!
Thanks Judiu.
Ann_T
When you say "roasted at 500F" did you do the high heat then turn off the oven and leave for two hours? Or something else? Looks fabulous.
Anna, No, I roast from start to finish at 500°F. Using Barbara Kafka's high heat method. That little roast took less than 30 minutes. Plus a 15 minute rest. Came out of the oven at 112°F. I use this method not just for beef, but for Pork, turkey, Chicken, Lamb, etc...
Ann-T- great looking meals. It's real easy to hit the like button but there is no love button and the greek style lamb shanks are speaking to me. What's the scoop item on the chicken dumpling photo? I'm up for multiple starches at every meal.
Thanks Steve. Got to love Greek with rice and potatoes. The "scoops" with the chicken and dumplings would be mashed potatoes.
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I noticed Ann_T's mention of Sterling Silver beef and wondered if it's a Canadian store grading. - Sobeys. They have a great beef sale on this week - SS prime rib roast @6.99 / lb, usually about 3 - 4 dollars more per lb. I bought the whole trimmed 7-rib chunk still in cryovac. Hope that'll keep well in the freezer for a month or so. Should I wrap it in butcher paper as well?
Dejah, Sterling Silver is on both sides of the border. It is sold here on the west coast in Thrifty Stores which I believe are now owned by Sobeys.
Rice Bowl - Spicy Pork Tenderloin.
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Thanks to all who replied. After some thought, I have decided to use the Judy Rogers method.
Anne T - how long do you leave it in the fridge for the skin to dry out? I have not been able to find the large plastic bags in Canada - have you?
One more question - do you have a preferred salt that you use?
Now I just have to figure out the side dishes...............
Forever Young, Sorry, I missed your question. I usually uncover the turkey sometime the day before. So it air dries between 18 and 24 hours. I don't worry about plastic bags. I just wrap the turkey with plastic wrap. But if you are looking for really big bags, try the Dollar Tree (Dollar Store) or Liquidation World. Both carry large Zip Lock bags. Big enough to hold a fair size turkey. I use Kosher salt.
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Kim, I hope Mr. Kim's surgery went well. Moe had rotator cuff earlier this year. Long recovery.
Steve, your gumbo looks very rich. I'm sure it was delicious.
Dejah, I now have a craving for chicken fried rice.
A few of this weeks meals.
Lamb Shanks - Greek Style.
Chicken and Southern Style Dumplings.
Sterling Silver Beef - Top Sirloin roast - Presalted and roasted at 500°F .
Leftover roast beef - Beef Dip Sandwiches for breakfast.
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So many great looking meals. I don't know what I want first - Norm's Oxtails, ChefMd's Lamb Shanks or Bruce's Ribs.
Noodles with Pork and Bean Sprouts.
Wings with TBQ sauce and roasted potato wedges.
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Thanks Paul. But I still want my pictures to look like yours.
Bruce, beautiful piece of beef.
Last night's dinner. Filet Mignon with baked potato. The beef was presalted two days earlier. Seasoned with black pepper. Rubbed with a garlic clove after coming off the grill.
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I could eat Mexican every day. Love your breakfast Bruce.
My son is home visiting for a few days and I promised him homemade pizza. There was enough dough left to make a pizza for breakfast.
Moe's was a "breakfast" pizza topped with fresh mozzarella, fried potatoes, bacon and eggs,
and for Matt, I made him his favourite Greek Pizza.
Topped with fresh mozzarella, potatoes fried in bacon fat and seasoned with garlic, oregano and fresh lemon juice, sheep's feta and Kalamata Olives.
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Kinda did a Mexican Flare to my Tomato and Pepper Soup!!
Paul, I want MY pictures to look like yours.
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Cooked from Julie Sahni’s Classic Indian Cooking tonight. As usual with Indian food, the house smelled fantastic. Younger son repeatedly tore himself away from video games to check on progress.
Potatoes in spicy yogurt gravy (dum aloo): Fry whole peeled potatoes and remove. Brown-fry onions, add ginger and ground cumin, coriander, turmeric, cayenne, and garam masala, and then simmer with tomatoes and yogurt until done, finishing with cream. One of my all-time favorite dishes.
Buttered smothered cabbage (bandi gobhi ki sabzi): Fried cumin and asafetida, and shredded cabbage, simmered with tomatoes, minced ginger, and chiles, and finished with cilantro.
Patiala pilaf (patiala pullao): Basmati rice rinsed, soaked, and fried with cumin, minced onions, black cardamom, cinnamon stick, cloves, and bay leaves. Topped with fried onion slices (which I forgot to include in the picture - oops)
Bruce, thanks to you I now have a craving for curry. Julie Sahani's Classic Indian Cooking is my favourite Indian Cookbook.
We had our Thanksgiving dinner yesterday with our neighbour. We shared the work. Clif did the turkey, dressing and gravy and I did all the sides and the dessert.
Apple Pie
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Norm, that brisket looks so 'homey". The perfect meal.
Chileheadmike, Great looking pizza.
MM, your Blanquette de veau looks delicious. Beautifully plated. I haven't made that in a number of years. I think I need to add that to the menu this week.
Kim, I'm sorry you have been dealing with a bad back. Glad that you are back cooking. Love when you share all your meals.
Yorkshire Puddings.
With Prime Rib. Presalted and Roasted at 500°F.
Grilled Italian Sausage with Penne in a tomato basil sauce with black olives.
Marcella Hazan's Fricasseed Chicken with Black Olives.
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I'd be happy with this , breakfast, lunch and/or dinner.With the garden producing fantastic beefsteak tomatoes we have been living on bacon, lettuce, and tomato sandwiches. Sriracha mayo added after picture time.
Grilled a small prime rib over indirect heat. The roast was presalted on Monday.
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Forever_Young_CA, I'm also on the west coast of Canada. I have done the stuffing/dressing both ways. Presalting doesn't prohibit you from stuffing the turkey. But I do prefer to bake the dressing separate from the bird.
~Ann
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Although I never found that brining made the gravy too salty, I gave it up years ago in favour of presalting, using Judy Roger's method (Zuni Cafe). I use this method for all cuts of meat. Turkeys can be presalted up to three days before roast day.
~Ann
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Dinner! 2013 (Part 5)
in Cooking
Posted
David, beautiful presentation.
Leftover prime rib - French Dip Sandwiches
And homemade potato chips.
Grilled Chicken Breast and Pappardelle with a Kalamata Olive and Tomato Sauce.