Ann_T

Emily, The rhubarb had just started to thaw when it went into the pie plate. It was still more frozen than thawed. The pie probably took about five minutes longer to bake than it normally would have. Ann

Harrysnapperorgans and Blether Thank you for your comments on my pie. Thanks Emily, I used the last of my frozen rhubarb. In order to compensate for the excess moisture I added a little extra flour. I didn't measure, but it was probably a couple of teaspoons. That took care of the problem. Dinner last night was Broccoli and Chicken Turnovers. Made using frozen puff pastry. I poached a couple of chicken breasts, steamed some broccoli and made a cream sauce seasoned with thyme and finished with fresh grated Parmesan cheese.

I've been using Judy Roger's (Zuni) pre-salting method now for a number of years. I use this method for all meats, not just chicken and turkey. I salt and then wrap tightly in plastic wrap. Unwrap and let air dry in the fridge for 12 to 24 hours before roasting/grilling. Ann

Bruce, as always your dinner looks amazing. Tonight I boned and stuffed a whole (double) chicken breast and sides were mashed potatoes,rutabaga and peas. It snowed all day today so I baked a rhubarb pie so I could pretend it was spring.

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.

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.

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.

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.

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.

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

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.

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.

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

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

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.

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.

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.

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.

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.

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.

Emily, I posted the recipe on Recipe Gullet. You can find it here.

Rhubarb Pie My favourite Rhubarb Pie Home Cookin Chapter: Recipes From Thibeault's Table Rhubarb Pie =========== 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 )

Skillet Breakfast

Kim, that is one amazing cupcake. My favourite - first rhubarb pie of the season. And homemade Walnut and White Chocolate Fudge

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.