Ann_T

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

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.

I'd be happy with this , breakfast, lunch and/or dinner. Grilled a small prime rib over indirect heat. The roast was presalted on Monday.

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

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

Basquecook, Great looking wings. What sauce did you toss them with? Strip Loin Roast with Yorkshire Puddings. Requested by my son Matt, who was visiting for a few days.

Apple Fritters for breakfast. Two ways. Tossed in cinnamon sugar. And drizzled with a glaze.

Morkai, Love that tomahawk ribeye. Very impressive. MM, I'd be so happy with your dinner. Spaghetti Bolognese

Beautiful piece of meat. ~Ann

A friend's husband shared more of his just picked Chanterelles . Made Moe Chanterelles on toast with poached eggs for breakfast.

I was back here for a while before I noticed the Like Button. Liuzhou, I would love your dinner. Can't remember the last time I had rabbit. Local Pork - Thick pork chops presalted Thursday. Ready to go on the grill - rubbed with fresh garlic, pepper, oregano and fresh lemon juice. Off the grill and resting. Baked Squash, green beans and roasted potatoes.

Beautiful meal. BTW I have been hunting high and low for a recipe for home-made plum sauce. Would your friend be kind enough to share it?Keith, I will be happy to ask her.

So many wonderful meals. Nickrey, I keep coming back to look at your scallops. Lovely dinner. Roast Chicken tonight. Chicken was presalted yesterday and roasted today - 500°F high heat. One night this week we had wings with homemade fries. Dipping sauce was a homemade Plum sauce (made by a friend) that I spiced up with a little hot chili sauce.

Thanks Rotuts Huiray, Sirloin Cap is new to me this year. It has become a favourite cut of beef. Thanks Bruce. You always have the most wonderful combinations. Makes my mouth water. Cookalong, Not sure which I want more, the beef or the saddle of lamb. Both perfectly cooked. Might have to go with the saddle so I could have the potato gratin. Take-out Friday night. - All tuna. Saturday night - Picked up Fresh Halibut on the way home from work. Baked Italian style.

Baselerd, I have to agree with Steve. You take the best photos. Chicken Yakitori.

Frogprincesse, I'd like one of each. Anna, you make the kind of breakfasts that my husband loves. Buttermilk Biscuits With sausage gravy and poached eggs.

Steve, I'd be happy eating leftovers at your house. Grilled Porterhouse Steak - Presalted on Monday. Served with locally picked Chanterelle Mushrooms. And fries.

Prawncrackers, everything is so beautifully plated. And the colours so vibrant. Dinner was suppose to be the almost two pound Porterhouse that I presalted on Monday. But this starter became dinner. Steak will be tonight's dinner. Grilled Brie. Baked Garlic. Oven roasted tomatoes. Homemade Baguettes.

Anna, what a nice spicy way to start the day. Blue Corn Meal Scones with blueberries.

I have never noticed calamansi in our markets. Sounds like an interesting fruit. Dinner was simple grilled chicken breasts with a salad. Tomatoes, lettuce and onions picked up earlier at Sunday's farmer's market.

Love this photo. Huiray, I want your breakfast. I'm working today so I made Moe a man size breakfast. Should keep him going most of the day.

Anna, sounds like cut I buy labeled a 'top sirloin cap'. Baselerd, that salad is like a beautiful painting. Great photo. Patrickamory, Thank you for the link and for your method. Dcarch, like the checker board. Paul, it was high heat, but high heat on the grill. About 550°F. Grilled Lamb Sirloin Chop with Greek lemon potatoes and a stacked Greek Salad. Dessert Maple Toasted Walnut Fudge.

Anna, your beef is perfectly cooked. What cut of beef did you use? We had a similar meat and potato dinner. Grilled a small prime rib. Just big enough for two. Moe requested fries.

Ashen, is it wrong to want your lamb and salad at 5:45 AM? Looks beautifully seasoned. I think lamb (Greek Style) will be on the menu here this week. I still have some local lamb in the freezer.

Keith, I'm glad you remembered the camera for some of the meal. Everything looks delicious. Beautifully plated. And I love the plate that the tuna is on. I like the idea of mushroom ketchup. And that creme caramel is the perfect finish to a lovely dinner. Paul, Wish I was eating at your house. Was the beef just slowed cooked on your grill or was it smoked? MM, the plated lobster tail is a work of art. Dcarch, that is one big lobster. Ashen, Steve, thank you both for your comments on my meals. Tug, I love the meals that are shared here. And as much as I can appreciate the master pieces that come out of kitchens of MM, Dcarch, and others, it is the meals shared by Ashen, Steve, Bruce, Plantes Vertes, Huiray, Furzzy, Dejah, Keith, Paul, Kim, Anna, and so many others that always has me coming back to eGullet. Those are the meals that I want to eat. So I hope that you will share what you are cooking. I had some stewing beef that I wanted to do something different with. Found a recipe for Carne Colorada which I adapted slight. Put the beef on to cook before leaving for work yesterday morning. Served with rice and homemade corn tortillas.