Ann_T
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Posts posted by Ann_T
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Scottyboy, WOW!!!
Blanquette de Veau.
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Anna, that is a beautiful omelette. I like the idea of an Asian twist.
We had Mexican for dinner last night. Used the leftover corn tortillas to make Chilaquilas for breakfast.
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Paul, Love the idea of meatballs and mashed potatoes - Comfort food.
A "loose" version of a Teppanyaki Steak dinner.
Trimmed New York Strip Steaks.
Steaks seared on both sides and then cut into bite size pieces.
Grilled Chicken Breasts - Tacos with homemade corn tortillas.
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Stephen, I would be happy with every one of your dinners.
Bruce, Your wings look fantastic.
Last night's dinner
Grilled Baby Back Ribs , TBQ sauce and homemade fries.
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Minas6907, Wow, beautiful baguettes.
Tri2Cook, I agree with Anna. Love olive bread.I started a 12 cup batch of bread dough on Monday, with the addition of a biga.
Baked three baguettes on Monday, and used another 1/3 of the dough today
for two more baguettes and a black olive pain d' epi.
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Now that is funny. Thank you Dakki.
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Bangers and Mash with caramelized onions.
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Basquecook, Bone marrow, what a great starter. And beautifully cooked steak. You can tell by looking, just from the colour and the texture that this was a traditionally cooked steak and not Sous vide. Perfect!!!
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Scubadoo, I would love your dinner. Reminds me that I still have lamb in the freezer.
Bruce, your make store bought naan look great.
MM, your turbot is so beautifully plated.
Roast Chicken dinner.
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Chicken with Rosemary, Olives and Lemon with roasted potatoes and sauteed spinach.
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Nickrey, that is my favourite way to make roasted potatoes. Par Boil, drain and back into the pot, shake the pan over low heat to dry and rough up the potatoes before adding to the hot fat.
Rotus, Thank you. I agree, not a big fan of roasts with lots of excess fat.
Norm, YUM! Chicken and Dumplings, pure comfort food. I also prefer drop dumplings . I'd feel deprived though if I only had them once a year. Not something I get tired of.
I use unwaxed dental floss to stitch up boned chicken/turkey. Easy to remove. One quick pull and it slides right out.
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Some spectacular meals here.
Prawncrackers, your photos are fantastic. Great lighting. Beautifully plated.
Nickrey, As much as I love duck, it is the roasted potatoes that has my mouth watering.Dcarch, great idea using scallion dough to make a pizza.
Cookalong, I like how you plated the lamb chops.
Miraklegirl, I have to disagree too. If I served your dinner to my husband he would be a very, very happy man.
Keith, beautiful job boning out those birds. I cheat and cut down the back. Requires a little more suturing. Love the cutting board.
Grilled a small prime rib. Just big enough for two slices.
Buttery Mashed potatoes and steamed broccoli.
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Weinoo, I would love your breakfast.
This was suppose to be last night's dinner. But I made it for breakfast instead. Garlic Ginger Chicken with rice.
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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.
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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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Dinner! 2013 (Part 5)
in Cooking
Posted
Patrick, I use a recipe that I've had for more than 25 years. It was a recipe from a newspaper - The Toronto Star. I'll be happy to send it to you, if you would like.