Ann_T

I like my toast well toasted and topped with thin sliced tomatoes, salt and pepper.

Kim I didn't know about your surgery. I'm glad you are able to get back into the kitchen. Domestic Goddess Beautiful big roast of beef. If you have any leftovers they would make for a nice hot roast beef sandwich smothered in gravy. I grilled a nice 1 1/2 pound rib eye steak last night and we shared it with mashed potatoes, mushrooms and spinach.

Bruce You always have the most interesting fillings for your omelettes. Delicious and colourful. Percy And your scrambled eggs are always so perfectly cooked. Foodman OOOH those look so good. I love fresh warm donuts. I took a couple of my chocolate croissants out of the freezer and left them to rise overnight. I had one warm out of the even with a cappuccino.

I made Yeast raised donuts using the recipe in the King Arthur Flour cookbook. When I made them again Christmas morning I made half glazed and half sugar dipped.. Ann

Wow!!! That is one beautiful sourdough loaf. I love the darker crust. It is going to taste amazing. Ann

After looking at all the beautiful marshmallows, I need to make them again soon. I made them for the first time last August. Some I dusted in cocoa and I also used some of the marshmallow sandwiched with maple cream fudge.

Wow, looks absolutely delicious, the color is great. Do you have a recipe for these? My husbands fav food is lamb and he is greek... ← Laurel, I don't really follow a recipe. I do the same thing using Lamb Shoulder and lamb shanks. Just brown the meat, and then season with lots of garlic, lemon zest, oregano, olive oil and fresh squeezed lemon, salt and pepper and a little chicken broth. Cover and cook in the oven at about 350 to 375°F until the meat is almost tender and add some potatoes and continue cooking until the potatoes are done. I usually squeeze a little more lemon over it before serving. Thanks Klary. Ann

I'm trying to get caught up on all the wonderful meals. I would be happy with everything pictured. Marlene I love how generous you were with the peppercorns. Perfectly cooked too. I love steak au Povire. Bruce Everything you cook makes my mouth water. Lucylou I love soups and your tortellini soup looks rich and delicious. And Judith Your quail and white beans looks so good. Nishla I'm adding your Mapo Tofu to the short list of recipes that I want to try soon. Thanks to Hzrt8w's Chinese Pictorials, I've been getting interested in making a few Chinese dishes. Here are a few of the dinners we have had in the last week: Chicken Souvlaki Chicken Chow Mein Osso Bucco Baby Goat Shanks Greek Style And last night we had orecchiette with Italian Sausage in a tomato basil sauce. Ann

Shaya I wouldn't say that Croissants are difficult, just time consuming. It is just a yeast dough, but the process of turning and rolling is a two day affair. I use Julia Child's recipe out of her Baking with Julia Cook book. Ann

Vengroff, I hate to admit it but I really don't know what the hydration is on any of the breads that I make. I never measurer the water. I will though when I bake this week. Your ciabatta looks wonderful. Abra OOOH that looks so good. I love the shape and all the cheese. I have that cookbook so I'll look up the recipe. Made croissant dough yesterday. Rolled out the dough this morning and used most of it to make Pain au Chocolate with an ounce of chocolate in each one. Had enough dough leftover to make 4 Croissants. Baked two chocolate and the four croissants and I froze 16 Pain au Chocolates unbaked. Rising: Just out of the oven Lunch

I posted my recipe for scones on Recipe Gullet Recipe gullet. Ann

Vengroff, what a beautiful loaf. I have so many bread books, I hate to buy another one, but I just might have too look for that one. I baked two different batches of sourdough bread yesterday. Morning's bread was made from a sourdough biga I started on Sunday night. Made the dough on Monday and refrigerated it overnight for a long cool rise. I filled two of the loaves with roasted garlic and cheddar and one with roasted garlic and kalamata olives. I mixed up another biga yesterday morning and made bread with it later in the day and baked two more regular sourdough loaves.

Oh what a little sweetheart. And she can bake too. That's a loaf to be proud of. Sararwelch Lovely looking focaccia. I used some of my sourdough starter in Bagels today. Ann

I tend to shop on a daily basis. Sometimes I have an idea of what I want to make and just need to pick up the main ingredients and sometimes I wait until I get to the butcher to see what looks good or appeals. I've always planned meals this way. Years ago when I worked downtown Toronto, on my way home from work, I would get off the subway at different stops along Yonge Street and pick up the makings for dinner at different butchers and fruit and vegetable markets. Ann

Dinner was grilled rack of lamb with Parisienne potatoes, zucchini and golden turnips.

Thanks Rachel. Wow! Not only is that beautiful but it sounds delicious too. I love your plates. It has been years since we ate at Splendido's. Ann

Shaya, I've missed you and your wonderful meals and photos. I bet your family is sorry that you had to go back home. Marlene, I posted the basic recipe on Recipe Gullet. Shengcai, My Bread and Butter Pudding recipe is also on Recipe Gullet. Dinner tonight was Cheese Ravioli,made using wonton skins with some of the sourdough bread I baked today. Ann

Greek Baby Back Ribs Home Cookin Chapter: Recipes From Thibeault's Table Greek Ribs ========== 1 or 2 Racks of Baby Back Ribs 2 to 3 garlic cloves dried oregano Juice of 1 to 2 lemons Lemon zest (Optional) salt and pepper Mince garlic and press with back of knife to turn into a paste. (or use a microplane) Rub ribs with garlic, sprinkle on oregano, salt and pepper and lemon zest (if using). Squeeze juice of whole lemons over ribs a few hours before cooking. Note: These can be marinated earlier in the day or overnight, but do not add the lemon juice until a few hours before grilling or the lemon will change the texture of the meat. Heat grill to high (both sides) Place ribs on one side of grill and turn that side off. Cook, turning occasionally until ribs are tender. On my grill they take about 45 minutes to an hour depending on the size of the ribs but could take longer depending on grill being used. Keywords: Main Dish, Lunch, Easy, Mediterranean, Pork, Grill, Dinner ( RG1912 )

Truc Gorgeous steak. Judith Your lobster looks amazing. I seriously debated whether to poach ours in butter, but decided to go the easy way. I'd still like to try this method at least once. Megan Looks like you have been eating well. That Standing Rib roast is a thing of beauty. Bryan Your dinner looks wonderful. I have that cookbook but haven't cooked anything out of it yet. I guess I need to. Soon. Dinner last night was Greek seasoned baby back ribs. I pre-salted the ribs on Sunday. Served with a Greek Potato, Green Bean and Zucchini Stew. Bread and Butter Pudding with a caramel sauce for dessert.

Sushicat your breakfast sounds deliciious. We had Eggs Benedict today. I used my homemade bread instead of English muffins with Canadian Back Bacon. and fried mushrooms on the side. Moe's plate This was my plate. I like my poached eggs "hard".

I was going through withdrawal the last few days with Egullet down. Missed reading about and seeing all the beautiful meals. Bruce As always your food looks delicious. Marcia Steak Diane and roasted cauliflower sounds great. Our New Year's tradition has always been to stay in and have Lobster and Champagne for dinner. So last night was no expection. I bought four 1 /14 pound lobsters for the two of us. After they were boiled I split them and then finished them off on the grill.

Thanks Bruce. We had homemade cinnamon buns for breakfast twice this week. Topped with a cream cheese frosting.

techno foodie We drank mimosas yesterday morning too. Today is boxing day, another holiday in Canada. My son's girlfriend arrived in time for breakfast this morning so we decided to be decadent and have mimosas again today. I used some of my sourdough starter in Sourdough buttermilk pancakes. The batter was thicker than my family likes so I thinned it out with a little more milk this morning. But the flavour was wonderful and the pancakes were very tender.

Alana, my concern is if I roast it at 220° to 118°F and then jack the heat up to 500°F, then the internal temperature is going to go up, and by the time it rests for 20 or 30 minutes it will be up over 135°F. We like our beef on the rare to medium rare side so I usually like to keep the internal temperature below 130°F after it has rested. The small standing rib roast that I cooked on high heat last week, went from 115° out of the oven to 129F after resting. I guess my new question is, do I just roast to maybe 110° before upping the temperature to 500°F. so it doesn't go up over 130°F? Ann

MifI Lovely omelette. Bruce That looks so good. We started our Christmas morning off with warm homemade donuts. Some sugar dipped and some glazed.