Ann_T

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

I have two favourite ways to grill chicken breasts. The first, and the one that my son always requests when he comes over to visit from Victoria is Chicken Souvlaki. (I think I might make this for dinner tonight) No real recipe. I just cut boneless chicken breasts in to cubes and rub with a mixture of fresh garlic, oregano, fresh ground black pepper, salt and fresh squeezed lemon juice. I sometimes thread onions and green peppers on the skewer but not always. And the second favourite is boneless chicken breasts flattened and rubbed fresh garlic, dijon mustard , salt, pepper , fresh lemon juice and a splash of olive oil.

OOh there are some good looking burgers here. I'm kind of boring when it comes to burgers. I like to make them out of good ground beef with a little garlic, Worcestershire Sauce, salt and pepper and then grill them. I like a crusty bun, or kaiser rather than a soft hamburger bun and it needs to be toasted on the grill too. And, I really like homemade fries with burgers. My favourite meatloaf is grilled just before serving. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Meat Loaf Magnolia ================== 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. 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

Thanks for the welcome Marlene. Ann

Hi, I'm new to eGullet. This is my first post. I love "dry" ribs ,Greek style, done on the grill. Greek Ribs ========== Baby Back Ribs 1 or 2 garlic cloves dried oregano 1 lemon salt and pepper Mince garlic and press with back of knife to turn into a paste. (or use a microplane) Rub ribs with garlic, rub on oregano and salt and pepper. Squeeze juice of whole lemon over ribs a few hours before cooking. Note: These can be marinated earlier in the day or overnight, but do not add the lemon 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. Takes between 45 minutes and one hour depending on the grill.