Ann_T
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Posts posted by Ann_T
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Now that is one beautiful poached egg.
Moe had Rhubarb Pie for breakfast.
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Huiray, I would be happy to eat your breakfast, for breakfast, lunch and dinner. What a way to start the day.
I'm on a "waffle kick". The novelty of my new waffle maker hasn't wore off yet.
I made Potato Waffles for breakfast. Didn't have a recipe, so I just parboiled a couple of Russet Potatoes, grated and seasoned with salt, pepper, chives and cheddar cheese. Added melted butter, egg yolks and beaten egg whites.
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I'm not a fan of flank steak. But I recently grilled a Top Sirloin Cap, a cut I wasn't familiar with. It could quickly become a favourite.
It was almost as flat as a flank steak, but as soon as it went on the grill it seemed to puff up. Full of flavour and very tender.
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So many wonderful interesting breakfasts.
TinaYuan, I am trying to imagine the flavours of your black sesame souffle. I think I would really like that.
Kim you have been cooking Mr. Kim some really delicious looking breakfasts. Moe would love every one of them.
Ashen, that is my idea of breakfast. Something sweet to go with a rich dark coffee.
Bruce, your meals always appeal to me.
Percyn, I'd be happy with just the fried rice and the kimchi. Steak and eggs is Moe's favourite.
Breakfasts recently haven't been too exciting. I'm not as big a breakfast fan as Moe. He would eat eggs every day if he could. I have a farmer that brings me two dozen fresh eggs each week so I've been making Moe a lot of egg white omelets. He will take eggs anyway he can get them. So he is happy.
I used up some leftover homemade corn tortillas in breakfast one morning. Potato and Egg tacos.
I've been playing with a new toy - Waffle Maker - the last few weeks.
First time I used it I made buttermilk waffles served two ways.
I've been searching for the perfect waffle and
I think I found it with Marion Cunningham's Yeast Raised Waffles.
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I need to visit here more often. Just for inspiration.
Jason, Your smoked eye of round looks amazing. And now I'm also craving wings.
Shane, your leg of lamb looks perfectly cooked.
Paul, fancy meeting you here.
Lawless Cooks, now that is a beautiful steak.
Kim, I've always been of fan of your cooking. Would love one of your sandwiches.
Bruce, Wow the colour on that chicken.
I've been waiting since November for Halibut season to open again. First halibut of the season was in the stores yesterday.
Pan seared and finished in the oven. Topped with a tomato and kalamata olive salsa and served with asparagus and Parisienne Potatoes.
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It has been a while since I posted here. So many great breakfast. Love the variation. Wonderful to see Percy, Kim and Bruce still posting.
I had some leftover halibut from dinner the night before. I made Moe, halibut Fish Cakes topped with poached eggs and hollandaise sauce.
~Ann
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Here you go Kim.
Would probably photograph better if I coloured the "Yolk", but I have this thing about food colouring so I never bother.
Dcarch, Nice looking seafood salad
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HAPPY EASTER
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I made extra rice for last night's dinner so I could make a chicken fried rice this morning that I could take to work for lunch.
There was enough for Moe to have his for breakfast, topped with a fried egg.
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Everyone has such interesting and varied dinners.
Rarerollingobject, I need to try cauliflower roasted and seasoned just the way you did yours. Your Thai Salad is so vibrant I can almost taste the colours. Does that make sense?
Sobaaddict, what a beautiful piece of fish.
Bruce, as always your meals really appeal to me.
Dejah, I sure your vegetarian lasagna is delicious, but it is the carnivores version I would like a serving of.
Blether, that is one beautiful Roast.
Robirdstx, I don't think I've seen a more perfectly cooked duck breast. Wow!
Thursday night I grilled a small prime rib , like a steak and the only side was Frites served with a garlicky dip seasoned with parmesan cheese and lots of black pepper.
Last night was boned chicken breasts with a mushroom duxelle under the skin. Sides - steamed and buttered radishes, leeks and zucchini.
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Robirdstk, Great looking stir-fry. Velveting is a favourite technique that I learned here on eGullet.
David, Love the combination of flavours.
Avaserfi, I would love your dinner. Yum - homemade corn tortillas. Once you have made homemade corn tortillas you will never want anything else again.
Blether, Not much of a story. The little cubes of chicken breasts were dipped in a combination of flour and corn starch. And I sauteed them in a cast iron pan.
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OOOOH Percyn I love the look of your cottage pie. I could lose myself in the mashed potatoes and cheddar.
One of our meals this week was Chicken Breast with garlic and parsley.
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Made Moe an open faced omelette
topped with roasted Campari tomatoes seasoned with fresh thyme and Parmesan.
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Anne - what is in the lettuce leaf on the right of the photo? Sesame seeds, toasted rice?
Heidi, toasted sesame seeds.
Ann
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The potato cooking technique was improvised based on something I saw in a video of making Pil-Pil. I put some butter in a pan over medium heat, put in sliced potatoes and onions, added some white wine, covered the pan and turned it down to low until the pan was dry and the onions had caramelized a bit. The came out very nicely.
OOOH they certainly did come out very nice. Can never have too many ways to cook potatoes.
Great looking pizzas. Lovely crusts.
And again, I would be happy to eat anything that Bruce serves.
Dinner last night was Asian Lettuce Cups. Made with ground pork.
And lunch today was warm Rhubarb Galette. First rhubarb of the season.
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I don't eat cereal but Moe does. He would love your breakfast Rarerollingobject.
Ham steak, shredded potatoes and farm fresh eggs.
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It is still early here on the west coast of canada and I haven't had breakfast yet. I'm sitting here sipping my coffee and drooling over every one of Shelby's meals from the wings to the tacos. OOOH and those bagels. Smoked salmon and bagels would make the perfect breakfast.
Menuinprogress, How did you cook your potatoes? Just sauted with onions and peppers? I'd like to try your Basque method with halibut.
Thanks Dakki.
Rarerollingobject, Your duck looks just perfect. Moe loves duck and this reminds me that we haven't had roast duck in a while.
Dcarch, I'd be happy with a plate of your pork cracklins. They are like candy to me.
Robirdstx, perfectly cooked steak. I'd like mushrooms on my half too.
Kayb, I have a pork butt in the freezer. I've only ever cooked them in the oven. This one will be going on the grill.
We had halibut again this week. Grilled with roasted potato wedges.
Clams another night served with just bread to sop up the sauce.
And, Saturday night I roasted a small sirloin tip roast just so I could have Yorkshire Pudding.
Moe had a sandwich for breakfast from the leftover beef.
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I swear - pretty much every one of your posts gives me a hankering. Not just the chiles (although that's a good start), but your flavor combinations always sound enticing.
I agree with Bruce.
Kim, your Coffee Cake looked great to me. As does your sausage and scrambled eggs.
We had roast beef last night for dinner and Moe had a roast beef sandwich for breakfast.
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Wow, so many wonderful meals. I don't know which I want first, Rarerollingobject's Lamb Chops, Nickrey's smoked chicken or Dakki's Tacos. Decisions decisions!!!!
We have been eating well, but I haven't been taking pictures. A few of our meals last week were roasted Pork tenderloin, Halibut and Grilled New York Strips.
Last night's dinner was my old standby - Roast Chicken with a homemade bread dressing, and typical sides.
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I couldn't resist Deena's picture of her Cinnamon-Chocolate Chip Coffee Cake for long. Made it for breakfast yesterday morning.
It didn't disappoint. Moe and I both had ours with a strong cup of French Press coffee and I shared some of the cake with my next door neighbours. It was a big hit with everyone.
Thanks Deena.
Ann
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Ann_T, your food and photos are always so enticing. Can I ask you for the Canadian's take on peameal bacon ? Potato pancakes, grr again.
OOOH Peameal bacon was what I miss most about Ontario. It is popular everywhere in Ontario but apparently not so much in British Columbia. I grew up with it.
Made from the same cut of pork as Canadian Back Bacon, but rather than smoking the pork loin, Peameal bacon is brined/cured and then rolled in cornmeal. It needs to be sliced and fried or baked as a roast.
Love it in toasted tomato and peameal bacon sandwiches. Canadian Back Bacon will do in a pinch but it isn't' the same.
The new Walmart of all places sells peameal bacon in one kilo pieces. So now I can always satisfy my craving.
Ann
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I do thick New York Strips and one rib prime ribs (presalted) on the grill. At least two inches thick. The grill is heated to high and the steak/roast is seared on both sides and then left to finish cooking over indirect heat. The middle burner of the grill is turned off and the left and right burners are left on high. Taken off the grill when the internal temperature reaches 110 to 112° and left to rest while the vegetables finish cooking.
Roast is then just cut into two slices.
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Deensiebat Thank you for linking to the recipe. Your Coffee Cake is going to be my breakfast this week. Wonderful picture. Your blog is new to me. I need to spend some more time there.
Moe's breakfast this morning.
Canadian Peameal Bacon, fried egg
and Potato Pancakes
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We had fresh halibut for dinner Friday night and Sunday night we had more halibut, this time in the form of Halibut Cheeks.
Served with a butter, lemon and fresh dill.
Started with a shrimp cocktail. Fresh hand picked baby shrimp.
Your Daily Sweets: What are you making and baking? (2012–2014)
in Pastry & Baking
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Emmalish, I think that is the prettiest Bran Muffin I've ever seen.
Kim, I'm not a big fan of Neapolitan Ice cream, but I know I would like your cake.
The first Rhubarb pie of the season.