Ann_T

I picked up a small piece of veal tenderloin from the local butcher and used it to make Veal piccata. The meat was very tender and still quite pink in the middle. I used green peppercorns instead of capers because I like them better. A little fettuccine Alfredo on the side.

Thanks Daniel. Monavano I posted the recipe for Greek Cabbage Rolls on Recipe Gullet. I use pork, but you could use lamb or beef or even ground chicken or turkey if you wanted too.

Greek Cabbage Rolls in Avgolemono Sauce Home Cookin Chapter: Recipes From Thibeault's Table Greek Cabbage Rolls in Avgolemono Sauce ======================================= 1 large Savoy cabbage (Steam cabbage just long enough so that you can separate the leaves) Chicken broth head of garlic For the Stuffing 1 onion chopped 1/4 cup chopped parsley 2 tablespoons butter or olive oil 1 pound ground pork 2 cloves minced garlic 1/2 cup chopped fresh dill zest from one lemon 3/4 cup to 1 cup of raw rice, Cooked until almost tender. Prepare filling Saute onion in oil or butter until tender. Add minced garlic and cook for 30 seconds. Mix together the pork, rice, cooked onions, parsley, dill , lemon zest and season with salt and pepper. Form the cabbage rolls and place in a deep oven proof casserole. Add enough chicken broth to almost cover. Add a number of peeled and cracked garlic cloves and a few sprigs of dill. Top with any leftover cabbage leaves. Cover and bake for about 2 hours in a low oven (325°F). Avgolemono Sauce Rather than make the traditional Avgolemono sauce enriched with eggs, I make a sauce using: 3 tablespoons butter 3 tablespoons flour 3 cups of chicken broth salt pepper juice of one lemon lemon zest optional Make a roux using the butter and flour. Add the chicken broth and when the sauce is cooked add the juice of one lemon and the zest if using. Season with salt and pepper and serve over the cabbage rolls. Cabbage Rolls can be prepared earlier in the day and then reheat in the Avgolemono sauce. Keywords: Main Dish, Mediterranean, Easy, Vegetables, Pork, Beef, Dinner, Lamb ( RG2094 )

Thanks Klary Your dinners are looking as delicious as usual. Happylab OOOH your Stracatto looks wonderfully rich. Dan The high heat method if my favourite way to roast chicken. We had more Greek tonight. I made a pot of Greek Cabbage rolls, and a few meatballs with the extra filling and served them in an Avgolemono sauce. We had the leftover Potato, Green Bean and Zucchini stew as a side.

Thanks Meredith I want Prawncracker's duck too. God that looks good. We had lamb shanks again last night. This time done Greek Style with a Potato, Green Bean and Zucchini stew on the side.

Ooooooh Shelby they did turn out well. Perfect. Once you get your family hooked on homemade bagels that is all they will want. I need to get motivated and bake up a batch for the freezer. Ann

Wow DoctorTim, I think that is the best looking lasagna I have ever seen. I love all the pasta layers. David That pasta is very easy to make. I parboiled a couple of Italian sausage (with fennel) just to firm them up so that they slice easily. Remove the casings, slice and saute until lightly brown in a little olive oil. Add garlic and quality canned tomatoes. I break up the tomatoes, leaving lots of chunks. Season with some dried basil and some hot red pepper. Add the olives ( I used Kalamata) and simmer while the water boils for the pasta. Just before serving add lots of fresh chopped basil. If you want it a little richer leave out the olives and add some heavy cream and parmesan cheese. Dinner last night was Parmesan Crusted Halibut with roasted potato wedges.

We have rice at least a couple of times a week. Jasmine, Long grain white, brown or Basmati and for the most part I cook them all the same way. I've been cooking rice this way for almost 30 years. Bring a large pot of water to boil just like for pasta, season with salt and add a cup or two of rice. Simmer until the rice is almost tender, but still has a "bite". Basmati takes about 7 or 8 minute. Long grain takes a little longer, maybe 9 to 11 minutes and brown takes the longest. Just test a few grains as it cooks. Strain and put the rice back in the pot, top with either a teatowel or papertowels , put on the lid and let the rice rest for about 5 to 10 minutes. It will continue to steam and finish cooking. Perfect rice every time. Ann

Pierogi Your pork looks fabulous. I love homemade corn tortillas with pork. I need to add that to our menu again soon. Wanted comfort food tonight. Buttermilk fried chicken made with boneless chicken breasts.

Thanks Kim and Bruce. Bruce Yum Smoked ribs. Kim I'd be happy with a rerun of your chicken dinner. Roast duck was on the menu here tonight.

I'm not big on leftovers, but I love beef dip sandwiches made with leftover prime rib. I want the meat sliced very thin and piled on thick. It is one of the few things I'll get out my big electric slicer for.

Shelby I love onion soup and your broth looks wonderfully rich. But it is your roast beef sandwich that is calling out to me. Any au jus to dip it in? Prawncrackers I was afraid that mine might not survive a recent move and the fact that I hadn't fed it for so long. But it is still going strong. Just needed to be fed twice to get it active again. I can't wait until our local spot prawns are available this spring. They will be perfect in your Thai prawn curry. Made pizza for dinner last night. Just used what i had on hand. Italian Sausage, olives and green peppers. Had today off work, so I baked this morning. Sourdough bread and a sweet yeast dough for Cream Cheese Babka. Shaped one round and one long. Baguette split.

Shelby I haven't made Tex-Mex since when we moved. Thanks to your photo, I'm craving mex. Bruce I don't think that there is anything you make that I wouldn't love. Shalmanese Your Duck confit Ravioli sound delicious. Wonderful menu. Pierogi (love your name). I know I would love your steak milanese. Tomato, Olive salsa is a favourite here. I haven't done much baking since we moved the beginning of December. I finally got around to feeding my sourdough mother. Hadn't been fed in at least six weeks. Made Rye Sourdough and White sourdough earlier this week. Dinners this week were Penne with Sausage Spicy Turkey Cakes with a garlic lemon Aioli and a brown rice pilaf and a small Grilled New York Strip roast last night. Also made a Blackberry Cobbler for dessert on Thursday night.

Thanks Bruce and Demiglaze. Kim, when you figure the camera out maybe you can help me. I'm basically just using the auto setting. MiFi Your Beef Bourgogne looks delicious. Spaetzle is a favourite of ours. doctortim It is the opposite in my family. My husband and son love mac and cheese and I'm the one that doesn't care for it. I'd be happy with your pork noodles and that gorgeous looking curry. Moe requested Chicken Souvlaki for dinner last night, so that is what we had.

So many wonderful breakfasts. Percy, nice to come back and see your wonderful breakfast photos. Malkavian My husband would love your breakfast. Steak and Eggs is his favourite. Breakfast earlier this week was drop biscuits with bacon, cheddar and chives.

Hi Megan, Maybe Silly Toffee Squares would work for you. Ann

It has been a while since I posted here. Nice to see everyone is still eating well. And the photos just keep getting better. I'm playing with a new camera. Had to replace my Sony after it fell off the counter and hit the floor. I bought a Panasonic Lumix DMC-FZ18. Still trying to figure out most of the settings. I had some local spot prawns in the freezer and used them in a spicy Asian style dish.

Loladrian I looked for a long time to find the right recipe for hamburger buns. So far this is the best one I've found. Rosemary Potato Buns I've made these a number of times now. Sometimes I use the rosemary and other times I leave it out. You can shape the dough for burgers or hot dogs and it makes a great loaf. I added sage and lots of black pepper and used the loaf to make a stuffing for chicken. Ann

Wendy, your dinner looks delicious. I'd love one of your cupcakes. Shaya, love the trout lying on its bed of perfect potato slices. We had quail for dinner tonight. I grilled the quail and served them with potato cakes, red cabbage and zucchini.

Marlene, what a gorgeous rack of lamb. Perfectly cooked just like all of your Rib Roasts. Nice to see your son taking an interest in cooking. Between Bruce's and Tongorad's smoked ribs, I have a big craving. Last night's dinner was a small Prime Rib done on the grill. I had pre-salted it the day before. For tonights dinner I used leftovers from Monday night's Mexican leftovers. Scrambled eggs with black beans and salsa. Stuffed the corn tortillas with a little cheese.

Shaya I love your pasta tool. I need to find one of those. Shelby gorgeous looking lamb chops. Eskay Great looking Mex. I had a craving for Mexican too. Homemade corn tortillas Stacked Enchiladas Verde with Mexican rice and black beans.

One of my favourites is to put a mushroom Duxelles stuffing under the skin of boneless chicken breasts. Makes it much easier to eat when boneless.

Lucy, I had an aluminum press that I tossed years ago for the same reason. It didn't make thin corn tortillas. This one weighs almost 7 pounds and I was really surprised at how thin the tortillas were. And how easy. No effort at all. Here is the link to the website I ordred mine from. Ann

OOh Wendy your dinner looks wonderful. Doddie I'd love your steak and frites. Bruce yet another meal of yours I would love. All your meals are so colourful and so appealing. A few of this weeks dinners. Italian Rosemary chicken with a side of pasta. Bought a new toy. Cast Iron Tortilla make with stainless steel plates so dinner had to be Tex Mex. Pork tacos. and we had the leftovers in a dip last night. Fried up the leftover corn tortillas for chips. Dinner tonight was Greek Style Baby Back Ribs.

Bruce I'm so sorry for your loss. Ann