Ann_T
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Posts posted by Ann_T
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Dejah, My husband would be thrilled with your crab feast. You can find the meatball recipe here.
RobirdTX, your fish looks perfectly cooked. Great picture.
Sunday night's dinner was Italian Style Baked Halibut.
Served with roasted potatoes and sauted spinach.
and last night we had Greek again.
Greek ribs with potatoes AND rice and a Greek Salad.
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Kim, I'm glad you enjoyed the Corn Custard.
I'm not sure which one I want more - Dejah's Ribs or Menuinprogress's Turkey Enchiladas. Both have my mouth watering.
We had dinner with our neighbours Friday night
To start we had a simple and very quick appetizer of warm goat cheese on little cocktail toasts topped with a toasted walnut and a drizzle of olive oil.
Dinner was pasta with a sausage and rosemary sauce with Gorgonzola Garlic Bread.
Another dinner this week - Greek Meatballs made with ground chicken breasts instead of pork/beef. Although they should have been served with other Greek sides, it was a work night so I opted for something easy and served them over egg noodles.
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I had a little prime rib left from last night's dinner so I made a quick prime rib hash with poached eggs for Moe's breakfast.
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Percy, that steak is so beautifully marbled. Love your cutting board.
Dcarch, nice plating.
Kim, Moe would be thrilled with your chili dog and baked beans. The recipe for the Corn Custard is HERE
Robirdstx Thanks for sharing the Quail Recipe. This will definitely be on the menu here soon. Moe and I both love quail but I've never had it deep fried.
Earlier this week -
Roasted Pork Sirloin with Parisienne Potatoes and
With mashed potatoes, green beans and cauliflower.
Last night's dinner -
I grilled a small prime rib. Just big enough to two thick slices.
Roasted Butternut Squash.
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Sheepish - What a lovely dinner. From start to finish.
Pierogi - I often make it with slow roasted pork that has been seasoned with garlic and chipotle pepper. Enjoy.
Looking forward to Halibut season opening again around March 12th. But until then I'm happy to eat what I can get. On my way home from work I made a detour down through Cowichan Bay and picked up halibut at my favourite seafood store - Cowichan Bay Seafood.
Started on a grill pan and then finished off in a hot oven. Served with a green olive relish/salsa. (Green olives, tomatoes, garlic, lemon zest, parsley, lemon juice, olive oil and salt and pepper.
Edited to add photo
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Bruce, I made Moe a similar breakfast to yours one morning this week.
I had leftover homemade flour tortillas from the night before. Topped with fried potatoes and green onions, bacon, cheese, scrambled eggs and salsa.
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Kayb - Your shrimp and grits look fabulous. I wish grits were more readily available in Canada.
Bruce - Thanks. And why aren't you posting photos?
Djyee - your stew is just the way I like it. Nice and brothy. And the broth looks so rich.
I'm still baking bread most weeks.
Another dinner this week was Pork Chile Verde over homemade flour tortillas, salsa and guacamole
And to use up the leftover pork, last night's dinner was a Tex Mex Layered Supreme - black beans, pork chile verde, cheese, sour cream, salsa, guacamole, olives and chopped tomatoes. Served with fried flour tortilla wedges.
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It has been a while since I posted to the Dinner thread.
Nice to see so many familiar names.
Kim Your Potatoes Anna certainly looks delicious.
Honkman My mouth is watering. Love this combination of flavours.
Rico - Great photo. Sliders are so cute. Makes me want to run out and buy a smoker.
Shelby, The photo of your cats certainly tells a story.
Here are a few of our dinners this past week.
Asian Style Baby Back Ribs with spicy noodles
Roast Beef dinner with a corn custard as one of the sides.
One of our local grocery stores, with a butcher on staff, has the most wonderful top sirloin roasts. This cut has become a favourite of both Moe and I. Takes less than 30 minutes on high heat so it is one of those quick after work meals.
Greek Lemon Chicken with Potatoes
See's Brownies
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Bruce and Percy, I love all of your breakfasts.
Kim, you take bread pudding to a new level. YUM!
Deensiebat That is one gorgeous waffle.
Eggs in a Cloud - Baked on a bed of Shittake Mushrooms. Egg whites seasoned with fresh chives.
Toasted Canadian Back Bacon and Tomato sandwiches. Homemade Buns. And the tomatoes were out of our garden. Black Krim tomatoes.
Ann
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Oh my, I really need to visit here more often. So many wonderful meals and photos. Inspirational. The format has really changed. I like the new way of sharing photos.
A few of our dinners from the past week or so.
I roasted poblano peppers and made chile rellenos one night.
Pizza
Grilled Pork Chops rubbed with fresh garlic, salt, pepper and chipotle pepper. And the corn was out of my own garden. We might actually get 6 or 8 more cobs before the season is over.
Roast chicken dinner. This is my favourite dinner to make on a work day. High heat and dinner is ready in just over an hour after I walk in the door.
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Kim, what a lovely looking Mother's Day brunch.
Dinner last night was a nice thick Rib Eye, big enough for Moe and I to share. Cooked on the grill and served with roasted potato wedges, broccoli, mushrooms and sauted grape tomatoes.
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Spotted Prawn season opened last week here on Canada's west coast. I went down to the dock in Cowichan Bay today and picked up 10 pounds of live prawns, right off the boat. Doesn't get any fresher than that.
We had Garlic Prawns - Spanish Tapas for dinner with homemade french bread to sop up all the wonderful garlic sauce.
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Bruce, I'll trade you.
Had some leftovers from last nights Cinco de Mayo dinner. Made Moe a Steak and Eggs Mexican style breakfast. Beef tenderloin with a flour tortilla fried and then topped with refried black beans, salsa and poached eggs.
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ANN_T, your food has me salivating. You make me want to cook those dishes
now.
Scallops and gin... I have the gin, now being enjoyed with some tonic... how do
I use it to make those scallops? That is truely food porn at its best.
Yesterday we made the braised boneless short ribs from C.I. I am going to try
and find the C.I. thread and post something there. By the way... it was really
good!
Bella, you can find the recipe for the scallops on this website.
Kim, lucky employees.
Mexican Dinner last night in honor of Cinco de Mayo. Sangria and Pork Chili Verde served over homemade flour tortillas, with simmered black beans, guacamole and homemade salsa.
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Pepperoni and Mushroom Pizza. Hadn't planned on pizza when I left for work in the morning. But got a craving for it. On my way home from work I stopped and picked up a few ingredients and walked in the door about 5:20. To save time I kneaded the dough in the FP and while the dough was rising, made the sauce, and prepped the toppings. The pizza came out of the oven before 8:30.
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Hey Ann -- Any chance you'd post the recipe for your rhubarb pie here? Getting the filling just right is such a fine balance -- and what do you use for thickener? It looks like it set up just perfectly!
Emily, I posted the recipe on Recipe Gullet. You can find it here.
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Rhubarb Pie
My favourite Rhubarb Pie
Home Cookin Chapter: Recipes From Thibeault's Table
Rhubarb Pie
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Adjusted from Madame Benoit's Rhubarb Pie - 1978
Pastry to double crust
4 to 5 cups of rhubarb depending on size of pie plate.
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons of flour
pinch of salt
juice from 1/2 a lemon
1/2 teaspoon of vanilla
1 to 2 tablespoons of sugar
Heat oven to 450°F
Roll out dough for bottom crust and line pie plate.
Beat Eggs and then stir in both sugars, flour, lemon juice, salt and vanilla. Mix in Rhubarb.
Pour into pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips over top to create a lattice effect. Brush with milk and sprinkle with one to two tablespoons of sugar.
Option: cut out leaves either by hand or with a leaf cookie cutter, place over filling. Brush with the milk and sprinkle with sugar.
Place pie on bottom shelf and bake for 15 minutes. Move pie to middle shelf and reduce heat to 350°F and continue baking for 25 to 35 minutes until the crust is golden brown.
Keywords: Dessert, Pie, Fruit, Intermediate
( RG2161 )
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Skillet Breakfast
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A giant cupcake that I made for a friend to give to her cupcake-crazy gentleman friend:
The coffee cup is for scale. It was, by request, German chocolate. Adorable and came out of the pan very easily, as I was afraid that it would not. I can't wait to try it out in a yellow or white cake with pastel frosting and some cute decorations.
Kim, that is one amazing cupcake.
My favourite - first rhubarb pie of the season.
And homemade Walnut and White Chocolate Fudge
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Some delicious looking pasta dishes.
Our short lived spotted prawn season opens this week. Kim and Menuinprogress you are giving me some ideas.
A couple of our dinners this week:
Scallops with Gin
and Pork Souvlaki with an Orange, Onion and Kalamata Olive salad.
And the first Rhubarb Pie of the season for dessert.
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Ann, how nice to see you again! At what temp did you cook that roast to get such lovely cracklins? Did you treat the surface in any way?
Looks beautiful!
Hi Marlene, As you probably remember I'm a big fan of the high heat method. But I didn't use it this time. And, the reason being is that I was working that day and I needed Moe to put the roast in the oven. It went in at 375°F. The only other thing that I did with that roast was to presalt it the day before. And I rubbed it with garlic, sage and black pepper in the morning so all Moe had to do was put it in the oven.
Last nights dinner - Pollo Alla Marengo
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I made a Paella for dinner last night. I stopped on the way home from work to pick up chicken and chorizo to go with some spotted prawns that I had in the freezer.
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My husband would be happy with any one of these breakfasts. He loves eggs any way that he can get them.
But it is always Bruce's breakfasts that draw me in. I'd love that fried rice for my breakfast.
Two breakfasts this week.
Monday morning I used a couple of small beef tenderloin steaks that didn't get eaten the night before to make Moe a Hash served with poached eggs.
And yesterday morning I baked buttermilk biscuits and fried up some peameal bacon and eggs for a Biscuit sandwich.
Ann
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All the meals look delicious!
Ann you've been missed - SO happy you're back! Your pork roast looks particularly delicious, with that fat-cap. Where on the island did you get it? I'm over there once in a while, so would like to purchase some superior pork if I can. I'm pretty certain it didn't come from a regular supermarket.
Thanks Jay. You are right. The pork came from a butcher located just south of downtown Duncan. The Cowichan Valley Meat Market. ( 5191 Koksilah Frontage Road) Owned by the Quist family. They raise, butcher and sell their own meats. When we lived in Vancouver, I use to stock up on their pork and beef whenever we visited the Island.
Judiu Is there anything better than cracklins?
I normally don't like leftovers. But I deliberately made extra the other night so we could have this layered dip for dinner last night.
Beans, pork, cheese, sour cream, salsa, guacamole, tomatoes, onions and black olives. Fried flour tortillas for the chips.
Breakfast! The most important meal of the day (2004-2011)
in Cooking
Posted
Blether You have the most interesting breakfasts. I wouldn't mind roast pork in the morning.
Made Moe a Potato Frittata for Breakfast with a side of fried mushrooms.