Ann_T

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.

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

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

HAPPY EASTER

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.

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.

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.

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.

Made Moe an open faced omelette topped with roasted Campari tomatoes seasoned with fresh thyme and Parmesan.

Heidi, toasted sesame seeds. Ann

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.

I don't eat cereal but Moe does. He would love your breakfast Rarerollingobject. Ham steak, shredded potatoes and farm fresh eggs.

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.

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.

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.

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

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

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.

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

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.

Rarefolllingobject, I can just imagine how delicious the wagyu wraped asparagus must have been . What a great idea. And your duck breast. Yum. Perfectly cooked. DCarch, next time I make cabbage rolls I think I will use Napa cabbage. Savoy is my usual choice. Kim, what a feast. Happy Belated Anniversary. I still had a big pot of black beans left from the other night so I made black bean and chicken tacos. Pulled the meat off a roasted chicken and seasoned the pulled meat with a few tablespoons of salsa. The corn tortillas were homemade. The remaining beans were pureed with more chicken broth and turned into soup.

Scottyboy, everything looks wonderful but that luscious foie gras mousse has me wanting to lick the screen. Dejah, your meals look good to me. I love the idea of grilled lemongrass lamb chops. Genkinaonna, Your chickpea soup looks velvety smooth. Emily, I've never done any curing either, but now I'm tempted. Blether, I'm a big fan of presalting. I started presalting a number of years ago and now presalt most meats. When I have time I presalt two to three days in advance. I find that even presalting for 24 to 36 hours makes a difference. I roasted a chicken on Saturday night that had been salted Friday morning. I removed the plastic wrap Saturday morning so that it could air dry all day in the fridge. It was roasted in a 500°F oven. Dinner Sunday night was hot chicken sandwiches with homemade fries. Monday night I ordered in a pizza and last night I grilled baby back ribs and served them with black beans, rice and salsa. The ribs were presalted and rubbed earlier in the day with garlic and chipotle pepper. Not sure what dinner tonight will be but I still have a big pot of black beans leftover and some salsa, so, maybe something Tex-Mex. Ann

Blether, this is really an "American" dish. But this is how this Canadian makes it. I squeezed the sausage meat out of the casings and sauted them in a cast iron skillet until they started to brown. Drained off the sausage fat and added a tablespoon or so of butter (I never measure). Added enough flour, and cooked for a few minutes and then added a cup of coffee cream and then thinned it out a more with milk. You can use all milk, but I like the richness that the cream adds. Seasoned with sage and lots and lots of fresh ground black pepper. Simmered for 20 minutes or so and served over buttermilk biscuits. Ann

I don't know what I want more, either of Jen's breakfasts or Cass's eggs and polenta. Welcome Ashen. We drink the same coffee - French Press espresso. Yesterday I baked biscuits for breakfast. Today's breakfast - Leftover biscuits - Biscuits and Sausage Gravy. It would be rare to find this on a menu in Canada. Not sure why since it tastes soooooo good. Served with scrambled eggs. Farm fresh.

Everyone is eating well. So many great dinners. We had simple grilled burgers for dinner tonight. And homemade potato chips.