Ann_T

Jennifer, I am so glad that I didn't miss your blog. I've really enjoyed reading about your kitchen reno too. Looking forward to more pictures. It just seems like yesterday that you were going to Pastry school. How time flies. Ann

Kim and Dottie hope you are both feeling better. Shaya Oh God, this looks soooo good. Such a rich dish. Marlene you definitely have a way with beef. Gorgeous steak. Wendy I'd love a bowl of your chili. Last night's dinner was grilled sausage with penne. And tonight a roast chicken dinner. Ann

Greenwich, up until I had this sauce with the parmesan, I would have totally agreed with you. I've never liked cheese on pasta dishes that contained seafood. But the exception for me is this sauce. Somehow the fresh parmesan works. At least it does for me. Ann

OOOh I love White Clam Sauce. I use fresh clams and just add them to the sauce in their shells. I don't add extra clam juice either. I saute shallots and garlic in butter and make a roux, adding some white white and a little chicken broth. Season with a little cayenne pepper, and a little oregano. Salt and pepper. Add the clams and as soon as they are open, toss in some fresh chopped parsley, toss in the pasta and serve with fresh grated parmesan cheese. Ann

Matthew Gorgeous piece of beef. Perfectly cooked. David I love the combination of your dungeness crab and asparagus mousse. Dinner tonight was herbed rack of pork with sides of corn pudding, mashed potatoes and mushrooms with snow peas.

I definitely have to give the Black Pepper Brownies a try. I have baked a mixed peppercorn shortbread that is wonderful so I know I'll love brownies with pepper. I have two recipes for brownies that are my "regulars". One I call Decadent Brownies because they contain 20 ounces of chocolate and the other is a Marbled Cream Cheese brownie. Made a batch of these recently. I tried glazing the decadent brownies, just for a picture. But these are actually best without the glaze.

Diane, I use this recipe for Spaetzle that I found a few years ago on Teri's Kitchen. I think that the recipe needs more salt, and definitely pepper and I often add minced parsley to the mix. Also I let it rest longer than 15 minutes. At least an hour, and usually longer. I just mix it up earlier in the day and refrigerate until I'm ready to cook.

Klary, great looking veal shanks. Oh Wow, your dessert makes my mouth water. I can't wait until the fresh rhubarb is available here. Dinner Saturday night was Hungarian Goulash with Spaetzle and red cabbage. And we had the same cabbage with our Easter Ham. Ann

Jon, your bread looks wonderful. Great slash job. I'm still making bread using my starter that I have been feeding since last November. This bread is from Friday. Made with a sourdough levain started the day before.

I've been playing catchup and going back and looking at all the wonderful meals over the last couple of weeks. I have to make mention of DesertCulinary Vermont Cheddar Mashed Yukon Golds. And Rocky's posole, rice, beans, and tortillas. Makes me want Mexican for dinner. Nishla Your cauliflower soup looks amazing. Like velvet with all those wonderful garnishes. And all of Shaya's and Bruce's delicious looking dinners. And Marlene I'm looking forward to the photo of your Prime Rib dinner. Your beef is always perfectly cooked. I've been without cameras for the last couple of weeks, since mine were stolen. But I'm back in business. I baked yesterday. Sourdough bread. Last nights dinner was Burgers on sourdough rolls with a side of homemade potato chips. Cream Cheese Brownies

Wow, both of these meals looks amazing. No more photo pics from me for a while. We had a break-in on Saturday and the basta&d took both of my cameras. He would have walked out the door with our laptop too if Moe hadn't walked in on him. Ann

My favourite way to prepare salmon is to top it with julienned carrots, celery and lemon zest, chopped shallots, garlic, parsley, seasoned with salt and pepper and drizzled with a little white wine and olive oil. Covered with a piece of buttered foil and baked in a hot oven for about 10 to 15 minutes. Ready for the oven Ready to eat

Daniel Nice to see you posting again. Thanks Blissful Glutton. I don't think so Marlene. Your cinnamon bun picture was the reason that I made them. Gruzia, I'd be happy with just those potatoes. Yum! Susan If I could have anything on this page it would be your liver and onions. (With Gruzia's potatoes). I love Calf's liver but haven't had it in a while. We had a roast chicken dinner. The old standby.

I should clarify that I freeze the breaded chicken fingers UNCOOKED.

Oh Marlene, I thought that was something that I wanted to try when I saw it the first time. Now I definitely have to make it. Wendy, I guess I need to check out the asparagus thread. Your risotto looks delicious. I like the lighting in your photo too. I baked sourdough bread yesterday, and made a couple of smaller baguettes so I could make french dip sandwiches using the leftover prime rib from the night before. Served homemade warm potato chips on the side.

I love homemade chicken fingers. I'll make up a whole tray of them to freeze and just take out a few at a time. I usually deep fry or pan fry. But you could bake these too. Chicken Fingers =============== Boneless Chicken Breasts Garlic Flour (seasoned with salt and pepper) Eggs beaten with a little water Fresh or dried bread crumbs ( I prefer fresh bread crumbs) Parmesan cheese . Puree the garlic on a microplane and rub the chicken. Cut the chicken into fingers and dip into seasoned flour. Dip into the egg and then coat with the bread crumbs seasoned with parmesan cheese. Pan fry, deep fry or place on a oiled baking sheet and bake. These freeze well too. Spread out in single layer on cookie sheet and freeze. When frozen pack in ziplock bags or freezer containers.

Doddie, I'm so glad you are blogging this week and that I didn't miss it. Your boys are adorable and I love all your market photos. I'm not a big fan of breakfast usually, but that could change if I had garlic rice every morning. Ann

Blissful Glutton your pasta looks fabulous. Our dinner

Thanks Marlene. I have a rib roast out for tonight. Pre-salted it yesterday. I might even cook some carrots for Moe to have with his slice and just maybe Yorkshire Pudding. Lucylou gorgeous ravioli.

Percy, you don't need to bake when you can buy Ace Bakery Breads. Is that the same Ace Bakery I know from Toronto??? Ann

Moe's breakfast, Poached Eggs on toast. Both eggs were double yolkers. I had a warm, red currant scone.

Oh Marlene, I'm imagining a slice of your cake for breakfast. I have to tell you though, I'm a little disappointed that you didn't post a picture of the roast after it was carved. Your prime rib is always perfectly cooked. Ann

Thank you Kim. Ann

I want some of Marlene's and Lucylou's Potatoes Dauphonaise, Shaya's Tangerine Peel Beef, Kim's Peach-Cherry Crisp and Dianne's Roast Pork. Sooooo Good! We had Grilled Chicken Fajita's for dinner. Homemade flour tortillas, salsa and guacamole .

Klary, usually I want a nice 'crusty' crust. But in this case I wanted it a little softer so I brushed the buns with butter when they first came out of the oven. These make wonderful sandwich buns too. We had tuna, tomato and lettuce sandwiches for an early lunch today. Ann