Ann_T

My idea of breakfast is more like Lings. Something sweet. But my husband loves a big breakfast. Unfortunately he can't have as many eggs as he would like too. Thankfully he doesn't mind scrambled eggs made with just egg whites. Actually I do cheat a little bit and make them with four egg whites and about a teaspoon of yolk. I had homemade salsa and some of the pinto beans leftover from the dinner I made the other night so I made him a Tex Mex breakfast. Instead of toast he had some warm corn tortillas.

Thanks for the nice comments. Lee, the steak rests on a corn tortilla but what you are seeing on top is melted Manchego cheese. This recipe is definitely a keeper. I know when my husband is still talking about last nights dinner in the morning then it was especially good. Ann

Arne, the Duck Confit at Oyama is excellent. Everything in last nights dinner was from the Granville Market except for the tenderloin which was from Windsor Meats. We had Filete Al Chipotle. The recipe was out of The Taste of Mexico Cookbook by Patrician Quintanta. I bought most of the ingredients at South China Seas Trading Company including the corn tortillas and the Manchego Cheese was from Dussa's Cheese. Bought the pinto beans at The Grainry and the tomatoes and onions for the salsa from Sunlight Farms. One stop shopping.

Dinner tonight was Mexican. I made Filete al Chipotle out of The Taste of Mexico (Patrica Quintana). Cooked up a pot of Pinto beans and made a fresh salsa to serve with the steaks.

Last night I made a Cassoulet for dinner and tonight was Greek. Greek Ribs and Greek Vegetables.

Meatloaf Magnolia <img src="http://thibeault.smugmug.com/photos/16763321-M-1.jpg"> This is my version of a meatloaf that I had in Magnolia's Restaurant in Charleston, SC. When we got home from vacation I set out to duplicate it because it was the first meatloaf I found that I actually liked. It was different because Magnolia's grilled the slices before serving and it didn't contain ketchup or tomato sauce like so many meatloaf recipes do. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Meat Loaf Magnolia ================== 1 1/2 pounds ground veal or mixture of beef and veal 1 small onion finely chopped 1 to 2 cloves of garlic 2 slices Italian/French Bread soaked in milk 2 eggs 1 Tablespoon Dijon mustard 2 Tablespoons chopped parsley 1 tablespoons of dried herbs, (sage and Thyme, a small amount of rosemary olive oil Sauce Green peppercorns mushroons 1 to 2 cups chicken broth . Saute onion in olive oil until soft. Add minced garlic and saute for 30 seconds. Do not brown garlic Soak bread in milk In a large bowl add meat, dijon mustard, chopped parsley, herbs, onions and garlic and mix with hands. Squeeze bread to break up and add milk and bread to mixture. Add eggs. Mix well and season with salt and pepper. Saute a small piece to check for seasoning. Adjust to taste. Shape meatloaf into a rectangle about 8 X 4 x 3 inches high and place in a small roasting pan. Bake for 30 minutes and then add a small amount of broth to the pan to prevent the bottom from becoming to brown. Bake another 30 minutes and baste with the pan juices. Add more broth if necessary. Cook another 10 minutes or until the meatloaf is nicely browned. Let cool and wrap in foil and refrigerate. Reserve pan juices. Make a sauce by adding some green peppercorns and sauted mushrooms to the pan juices. Heat grill Slice meatloaf into 1/2 inch thick slices and grill on both sides until nicely marked and hot. Serve with mashed potatoes Keywords: Main Dish, Beef ( RG1342 )

Meatloaf Magnolia <img src="http://thibeault.smugmug.com/photos/16763321-M-1.jpg"> This is my version of a meatloaf that I had in Magnolia's Restaurant in Charleston, SC. When we got home from vacation I set out to duplicate it because it was the first meatloaf I found that I actually liked. It was different because Magnolia's grilled the slices before serving and it didn't contain ketchup or tomato sauce like so many meatloaf recipes do. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Meat Loaf Magnolia ================== 1 1/2 pounds ground veal or mixture of beef and veal 1 small onion finely chopped 1 to 2 cloves of garlic 2 slices Italian/French Bread soaked in milk 2 eggs 1 Tablespoon Dijon mustard 2 Tablespoons chopped parsley 1 tablespoons of dried herbs, (sage and Thyme, a small amount of rosemary olive oil Sauce Green peppercorns mushroons 1 to 2 cups chicken broth . Saute onion in olive oil until soft. Add minced garlic and saute for 30 seconds. Do not brown garlic Soak bread in milk In a large bowl add meat, dijon mustard, chopped parsley, herbs, onions and garlic and mix with hands. Squeeze bread to break up and add milk and bread to mixture. Add eggs. Mix well and season with salt and pepper. Saute a small piece to check for seasoning. Adjust to taste. Shape meatloaf into a rectangle about 8 X 4 x 3 inches high and place in a small roasting pan. Bake for 30 minutes and then add a small amount of broth to the pan to prevent the bottom from becoming to brown. Bake another 30 minutes and baste with the pan juices. Add more broth if necessary. Cook another 10 minutes or until the meatloaf is nicely browned. Let cool and wrap in foil and refrigerate. Reserve pan juices. Make a sauce by adding some green peppercorns and sauted mushrooms to the pan juices. Heat grill Slice meatloaf into 1/2 inch thick slices and grill on both sides until nicely marked and hot. Serve with mashed potatoes Keywords: Main Dish, Beef ( RG1342 )

I picked up Toulouse Sausage and Duck Confit yesterday at Oyama and Lamb at Tenderlands and made Cassoulet. Not exactly summer food but was a big hit with my husband. He had leftovers for breakfast this morning.

Susan, lovely looking salsas. So colourful. Grub, your demiglace chipotle peppercorn-sauce for your tenderloin sounds interesting. I love peppercorn sauces. I made a salad on the recommendation of a friend. It was quite good but next time I would use more tender, less bitter greens than the Frisee. I think I would try baby spinach next time. I also made one of Rob Feenies recipes - Mediterranean Chicken With Roasted Red Peppers, Capers And Black Olives. I made a few changes and next time I will also leave out the tarragon which we both thought over powered the sauce.

First, let me say thank you to everyone that has offered up some suggestions for me to try. Also, I can tell from a couple of the responses that my post didn’t come across quite the way I intended. For that I am sorry. I didn’t start this thread with the idea of starting a Vancouver Vs Toronto war. I love Vancouver and I love living here. But that doesn’t mean that Toronto isn’t a wonderful city as well. And since I have lived in both places and have eaten halibut fish and chips in both places I think that I can judge Apples and Apples. Toronto is loaded with Fish and Chip shoppes. Some good and some not so good. Some really really bad. The Penrose is in my opinion the best of the best. I’m sure that Jamie is right. Everyone has their own preference when it comes to the batter. And I think the same can be said for the French fries as well. We like a light style batter, although not as light as tempura. And the batter should be golden and crisp but not hard. I hate when it is crisp on the outside but doughy underneath. And the flavour of the batter is important but it shouldn’t compete with the halibut. And I know from talking to a few places out here including the place we like in Mill Bay, that during the off season they also use frozen halibut. So it isn’t so much that one is better than the other, it is just that I am still looking for something I haven’t found yet. But now I have a few new places to try. So there is still hope. Go Fish and Uncle Herbies are at the top of the list. So thank you all again. Ann

Thanks for all the suggestions. We have tried Kings Fare, Pajos in Steveston, two places on Granville Island, the one in the market and Tonys, Pickwicks, The Fish Cafe on 41st and another one out in Steveston, can't remember the name and a few others. So far we haven't found one that makes us want to go back. Although some of these places aren't bad, they just haven't met the "standard". We haven't tried the Cockney King, the Fish Net or Go Fish. But I have added them to my list and will try them soon. I looked up Go Fish with the intentions of going there today but they aren't open until Wednesday. So we ended up at Kaplans for Pastrami and Smoked meat sandwiches instead. Thanks again. Ann

I'm relatively new to Egullet and this is my first post to this forum. I have been reading the Vancouver threads for some time and would like to thank you all. Thanks to you we have been able to satisfy our craving for decent Montreal Smoked Meat and Pastrami. After eating at Kaplans 6 or 7 years ago we would never have gone back if I hadn't read the reviews here. Been back a number of times since. Had a wonderful breakfast last Saturday at Sebs and found some great places to shop like Cioffis on Hastings, and Winsor Meats. Now I'm looking forward to trying a hamburger at the Moderne Burger. So now I am hoping you can help us again by recommending your favourite Halibut Fish and Chip restaurant. We have been looking for the best place to have Halibut fish and chips in the Vancouver area. We have tried a number of places but so far haven't found anywhere that meets the standards set by the Penrose Fish and Chip restaurant in Toronto. They have been in the business over 50 years. We recently moved back to Vancouver from Nanaimo. The Mill Bay fish and chips (in Mill Bay) was the only place that came close. We use to drive there at least once every two or three weeks to satisfy our craving. Unfortunately it just isn't quite as easy now to get to Mill Bay when the craving hits. TIA Ann

Susan, thank you for your warm welcome. Looks like there was some wonderful 4th of July eating going on here. Everything looks so good. Canada enjoyed a long weekend too with the celebration of Canada Day on Friday. Saturday night's dinner was fresh grilled Halibut with new potatoes and grilled tomatoes. Last night we had a steak dinner. I had the butcher cut me a nice thick Porterhouse which I had planned to cook on Sunday but never got a round too it. I had rubbed it with fresh garlic, rosemary, lots of peppercorns and some olive oil.. It smelled so good when it hit the grill. We shared the steak and had sides of Black Bean Salad and potatoes fried with onions and green peppers. Dessert Sunday and Monday was White Chocolate Cream Cheese Raspberry Tart.

I cut a rack of veal in to 4 nice thick chops yesterday and cooked them on the grill. I marinated the chops with a mixture of fresh rosemary, garlic, lemon zest, lots of black peppercorns, lemon juice and olive oil that I crushed up with a mortar and pestle. They didn't take long to cook. Like beef we like them rare to medium rare . Picture is posted on the dinner thread. Ann

My favourite Hummus recipe is based on the recipe out of the Nantucket Open House Cookbook. We were living in Northern Ontario a number of years ago and I couldn't find Tahini in the grocery stores so I bought sesame seeds and ground my own. Ann

That Pork Vindaloo looks wonderful. I grilled a couple of Veal Chops and served them with grilled polenta with an oyster mushroom sauce and fresh green beans.

Wendy, now that is a burger my husband would love. He loves lots of onions on his. I haven't been doing much cooking this week. Last night I made a caesar salad and we had spaghetti with pesto sauce. I wanted to use up the pesto I had made for the Minestroni soup.

Wendy, I like what you did with the salmon. I cooked some Copper River Salmon a week or so ago using a recipe from Delia Smith. It was wrapped in phyllo dough. We had lunch out yesterday and went to a ballgame last night. Didn't want to have to eat bad steamed hotdogs at the ball park so I made a big pot of Minestrone soup which we had after we got back from the game.

First, welcome, and second, could you explain the cauliflower (does it actually have cream?), everything looks good! I used just chicken broth this time although in the past I have used both chicken broth and cream for a richer sauce. Trying to be a little bit careful because DH's cholesterol has gone up. No recipe really, just a roux , chicken broth and a garlic clove simmered in the sauce but remove it before adding some fresh grated parmesan cheese and mixing in the steamed cauliflower. Pour mixture into a small oven proof casserole and top with some buttered breadcrumbs and bake until hot and golden. Ann

Had planned on grilling steaks for dinner last night and never got around to it so I grilled one this morning for my DH and made a spanish tortilla to serve with it. Ann

yummmmm, I love all those sweet breakfasts that Ling has. Used a few of the blueberries I picked up at a local farmers market yesterday and made scones for breakfast. Blueberry scones, clotted cream and a cappuccino. Life is good.

Boneless chicken breasts stuffed under the skin with a mushroom duxelle with sides of new potatoes tossed with butter, garlic and parsley, cauliflower in a cream sauce (actually made with chicken broth) and broccoli.

I'm new to eGullet so I haven't had a chance to read all of the pages on this thread but I started on the last few pages and I'm really impressed at the wonderful meals and the photos. Bryan your Father's Day dinner looks wonderful. Have you posted the recipe for the Wild Mushroom Napoleon? New York Texan, your tomato salad is beautiful. I bet it tastes as good as it looks And Matthew, your sea bass is giving me ideas for the next time I cook halibut. Peas are in season here now. Last night we had pasta with fresh clams in a cream, tomato and basil sauce.

Megan, I'm not sure what others definitions of Dry ribs are but I consider dry ribs to be those cooked without BBQ sauce. I'm not a fan of sweet sauces or ketchup based sauces on ribs or wings so I do both dry. There is only one sauce that I'll use and only as a dipping sauce, never to cook with and it is the TBQ sauce from the Tunnel BBQ restaurant in Windsor, Ontario. Thankfully they ship. Ann

Barbara, your bagels look perfect. I'll have to tried the CI recipe next time I make them. I've been using the recipe out of an old Sunset Hors d'oeuvres cookbook for about 20 years. I have tried a couple of other recipes but always come back to this one. Ann