Ann_T
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Posts posted by Ann_T
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Meredith, ooooh , the perfect egg.
Cornbread Muffins this morning.
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Marlene Great looking Steak au povire.
Marlene if you are in the market for a new grinder you might also want to check out a Unicorn Magnum.
I'm a pepper addict and have a number of different pepper mills. I even carry one in my purse. I retired my Atlas (gave it to my son) a couple of years ago when I bought the Unicorn. Although not as attractive as some other grinders it is by far the best grinder I have ever used.
Ann
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No problem Rich. I understand where the confusion comes from. I usually think of Boeuf bourguignon as a stew as well.
The recipe is in Volume I of Mastering the Art of French Cooking - " Saute de boeuf a' la Bourguignonne". Page 326.
I've made this from start to finish and served it immediately, and I've made it earlier in the day, as per Julia Child's instructions and it doesn't suffer from being prepared in advance. Because it can be prepared ahead of time, it is a great recipe for a dinner party.
Ann
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I'm afraid I must disagree with a few of the other posters. You cannot successfully reheat steaks in sauce with good results, as you can (what is essentially a stew, such as) boeuf bourgignon. And, a stock based brown sauce is not a deglaze. It is, in fact, a very different animal.
Just to clarify the Beef Bourgignon that I make is not a stew. It is thick slices of beef tenderloin, browned and then served in a wine sauce. It is actually one of Julia Child's recipes and I have followed her advice on preparing the dish up to the point of browning the tenderloin and making the sauce in advance and then just reheating the meat in the sauce over a low heat for three or four minutes. As long as you don't over cook the meat to begin with you will have lovely rare beef.
Ann
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Percy, My husband would be happy with every one of your breakfasts. He loves eggs and would have them every day if he could.
His and her breakfasts this morning. Moe had scrambled eggs over caramelized onions with a side of side pork (Pork Belly) and toasted homemade french baguette .
and I still had a few homemade perogies in the freezer that I cooked and had with the onions and the side pork.
Ann
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I make a Beef Bourguignon using thick slices of beef tenderloin. I brown the meat quickly, leaving it very rare and then heat it up in the sauce just just before serving. I don't see why you couldn't do the same thing with the New York Strips and the peppercorn sauce. Just be careful not to overcook. YOu are still going to want your steaks on the rare to medium rare side.
I also like Iriee's suggestion of roasting a whole strip loin. The strip loin is one of my favourite "roast' cuts.
Ann
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Lots of Lobster - what a wonderful problem to have.
Someone I know on another forum posted this recipe for Lobster in Phyllo last year and I made it at Christmas. It is wonderful. And they freeze well too.
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Mano, I have a couple of escargot recipes that I love. One in particular I have been making for over 20 years. I'd have to rewrite the recipes in order to post them to recipe gullet so I will email them to you.
The first , Escargot in Toast Cups is an appetizer that can be made cocktail size or can be made a little bit bigger and served as a first course.
And the second is little purses made with puff pastry and filled with Escargot and Stilton.
Ann
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I'm guessing that it is possible for the can to explode since Eagle Brand recommends not heating an unopened can. They provide a couple of other methods on their website.
Ann
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I bake bread two or three times a week but I'm probably the worst person to answer this question because I actually add more salt than what is normally called for in bread because I think it really does contribute to the flavour. And I find that a lot of breads are very bland because they are missing enough salt. But that said, I think that you could just reduce the salt and still make your FIL happy and healthy. And maybe you could do it in stages so that he gradually gets use to the less salt flavour.
When I was little my grandfather was on a salt restricted diet and my grandmother would order a special bread from a bakery that was salt free. I use to butter it and sprinkle salt on it. I actually liked that bread.
Ann
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I love goat too. I bought a baby goat from a local farmer in the spring. And I still have some in the freezer. I cook it pretty much the way I would do lamb.
Ann
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This is my favourite way to make garlic bread.
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Long loaf of Italian Bread or long crusty rolls.
1/4 cup butter
1/2 cup gorgonzola cheese
1 to 2 cloves garlic
parsley
salt
pepper
fresh grated parmesan cheese
Optional: Basil or Oregano
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Cream the butter with the gorgonzola cheese.
Mince garlic and add to cheese mixture. Add chopped parsley, and
season with salt and pepper.
If using the basil or the oregano add now as well.
Leave loaf whole, but cut slices so that the loaf stays together.
Spread cheese mixture in between each slice and reshape loaf. Sprinkle
top of loaf with parmesan cheese and wrap in foil. Place in 400°F oven
for 10 or 15 minutes and serve hot.
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Country Biscuits
Home Cookin Chapter: Recipes From Thibeault's Table
Country Biscuits
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2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening, lard, crisco or butter (I use butter)
1 cup of milk (cream) or buttermilk
if using buttermilk add 1/2 teaspoon baking soda)
Optional. Add a little sugar if you prefer sweet rather than savory.
Mix the flour with the baking powder, and salt. Cut in shortening until
it resembles coarse meal. Stir milk or cream in to flour mixture.
Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board.
Cut with biscuit cutters and place on a parchment paper lined cookie
sheet and bake for approximately 12 to 15 minutes at 450°F.
If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.
Note: to cut in shortening either use a pastry blender or put the dry ingredients along with the shortening in a food processor and pulse until the fat is the size of little peas. Do not over process. Pour the mixture into a bowl and add the liquid stirring with a fork.)
(Options: For cheese biscuits, add cayenne pepper, dry mustard and some
shredded cheddar cheese) or add some fried ham and green onions with
the cheese)
Option for using Blue Cheese(s):
Add chopped green onion and Gloucestershire cheese or another type of
blue cheese. And black pepper to taste.
Keywords: Easy, Breakfast, Dinner, Bread
( RG1817 )
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Rona, I used fresh chives, but there is no reason why you couldn't use dried.
Ann
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Well, Pork Maws are not something that I've ever cooked but according to a search, a pork maw is a pig's stomach.
Good luck.
Ann
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Angeljolie Love that picture of the egg yolk.
Irisgirl Happy Anniversary. Lovely breakfast.
We had Cheese, Ham and Chive Biscuits for breakfast this morning.
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Ann that looks great! What are your thoughts on red eye gravy with that ham..
Daniel, Red Eye Gravy isn't big in Canada but I'd be happy with some on my ham. Maybe some biscuits to go with it too.
Late breakfast: Apple crumble from the King Arthur Flour cookbook. Cider boiled down to syrup with mulling spices added a nice flavor. The crumble was delicious, but the filling was a bit sweet. Next time I’ll make more crumble and reduce the amount of brown sugar in the filling. For me, about half fruit and half crumble is about right.My baking baking aptitude and experience are quite limited, so I am inordinately proud of this modest accomplishment.
Bruce and you should be proud. I'd love a dish of warm apple crumple for breakfast.
Yesterdays breakfast - Blackberry Scones.
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Kerry, what a wonderful blog. I started at the beginning and didn't stop until I got to the end. I've enjoyed it all so much. You brought back some memories of living in Northern Ontario. We lived in Sault Ste. Marie for 5 years before moving to the west coast. We often stopped in Espanola on our way home from Toronto. Moe's grandmother is actually buried in the cemetary in Espanola.
It was nice to have a glimpse into your life with Kira, her Nanny, your job and the wonderful meals and all that chocolate. Thank you.
Ann
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Wow, Wattacetti, your stuffed boned chicken looks amazing. That is one of my husbands favourite meals. I use a slightly slightly different method of boning and I usually bone out the wings and the legs too. Thanks for the detail pictures. I'll have to give your method a try next time.
Ann
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Thanks Desiderio.
Ann
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Kerry, I poured the caramel into buttered mini muffin tins. When I took them out I pressed them against a wire rack to get the markings.
Desiderio, is your Mars Bar recipe on line anywhere?
Ann
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Desiderio, your caramels look so good.
I made carmels last weekend. Wish I had thought to put nuts in them.
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I've been roasting chickens for many years and a roast chicken dinner ranks up near the top of favourite meals. I now roast all chickens, whether a little 3 pounder or a nice big free range chicken using Barbara Kafka's high heat method (500F). Turns out perfect every time. I roast turkeys the same way. And I always end up with the most wonderful pan drippings to make gravy.
Pork Chili Verde
in RecipeGullet
Posted
Pork Chile Verde
Home Cookin Chapter: Recipes From Thibeault's Table
Pork Chile Verde
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1 to 2 tablespoons oil
1 cup coarsely chopped onions
1 to 2 pounds lean pork cut into 1/2 inch cubes
1 to 2 tablespoons flour
1/2 teaspoon ground cumin
2 cloves of garlic
2 cans roasted chopped chile peppers
1 can/bottle of Tomatillos or Salsa Verde
chicken broth
cilantro
Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chile peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro.
Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..
Keywords: Main Dish, Dinner, Tex-Mex, Easy, Pork
( RG1838 )