Ann_T
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Posts posted by Ann_T
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WOW! What a wonderful display of different foods and cuisines. Italian, Asian, Irish, Cuban and everything looks soo soo good.
I wish I could reach in and sample Dockhl's Cheese souffle Prancrackers sole. Oh my god that fish looks amazing. So fresh. Ce'Nedra's won ton soup and for dessert Monovano's chocolate cheese cake.
Meals haven't been anything special but they have been tasty.
Burgers on Saturday night with homemade potato chips.
Pot Roast on Sunday night with the traditional sides.
And last night a Malaysian chicken Curry.
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Wow where to start.
Chris Your Mushroom Omelette is prrobably the best picture I have ever seen of an omelette.
Nishla Your Tofu and your scallops look sooooo good. But it is your butternut squash tart that I would love a slice of.
Renka your Lamb is perfectly cooked. Now I have a craving.
Kim I'd be happy with a little bit of everything on your plate.
Monday night's dinner - Chicken Chop Suey.
And last night we had Spaghetti and Meatballs. I've had a craving for meatballs since Shelby posted her dinner. So I put a big pot of sauce and meatballs on yesterday morning before leaving for work. This time I made bite size meatballs.
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Shelby Gorgeous Roast Chicken.
Dr. J Love your plating of the cornish hen with rice.
Bruce As always your photos are the best. Your meals are amazing.
Kim Your pot pies are so cute. Love the little heart cutouts.
A few of the meals we have had over the last week.
Roast Chicken Dinner Thursday Night.
Chicken again Friday night. Chicken Legs roasted wtih potatoes, olives, onions, garlic, tomatoes and lemons and served with deep fried asparagus.
Saturday night was Beef Tenderloin with Shittake Mushrooms over noodles.
Sunday night I roasted a Rack of Pork.
And last night I used the leftovers in Hot Pork Sandwiches with homemade fries.
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Ann T love the pics.....really great work.
Can you post the recipe of the shitake and onion cream.
Dr. J. No real recipe. I just browned the cipollini's in a little butter/oil then simmered them in homemade chicken broth. I made a roux and used the broth the onions were cooked in as the liquid and enriched the sauce with a little heavy cream. The mushrooms were an after thought. They were sauted and added to the sauce along with the onions and simmered for just a little while to meld the flavours. Other times I have added fresh thyme or parmesan cheese to the sauce.
Ann
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Everyones dinners look so good. And the photography is something else.
Kim I'm not big on leftovers either, but I would be happy with yours.
David Your corn beef looks as good as any I've seen in a Jewish Deli.
Here are a few of the meals we have had in the last week.
Penne Carbonara
Grilled boneless chicken breasts with fried potatoes tossed with fried onions and green peppers.
New York Strip with creamed cipollini onions and shittake mushrooms.
And tonight Lamb Shanks with mashed potatoes, rutabaga and steamed green beans.
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Ann_T, your dinner photos rock. I'm jonesing for ribs or rib eyes now!
Thanks Toliver What a nice thing to say.
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David Perfectly cooked steak.
I grilled a small Prime Rib tonight. Sides were sweet potatoes with caramelized onions, asparagus and parisienne potatoes. And horseradish.
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monavano great looking meatloaf. I love the filling.
eldereno I made a cauliflower puree last week using a golden cauliflower. I seasoned it the same way but with the addition of a little fresh garlic.
We had grilled Cajun style baby back ribs on Thursday night and last night was chicken pot pies.
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Heidi Parisienne Potatoes are very easy to make. You just need a strong melon baller.
I made Osso Bucco for dinner last night with risotto on the side. Cooked extra risotto so I could make rice balls for dinner tonight. (Thanks for the idea Dr. J..
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Oh MIFI those baked eggs look fabulous.
Bruce Normally I'm not a big breakfast fan. Unlike my husband who loves tradtional "egg" breakfasts. I usually lean towards something sweet, like a danish or cinnamon roll. But I would make an exception for any of your savory breakfasts.
Made Moe hard boiled eggs with chives for breakfast this morning. The toast was homemade bread and the eggs were farm fresh free range eggs.
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Tim Looks like you are putting your new gas cooktop to good use.
Last night's dinner was my favourite pasta sauce over fusilli. Sausage and Rosemary.
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Well said Tupac.
Grilled a small New York Strip roast for dinner.
Sides were yellow cauliflower puree, parisienne potatoes and steamed green beans.
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Bruce Your food is like a work of art. So much colour. I just know that the flavours are as vibrant as the colours.
Tex Mex here tonight. Put a pot of black beans on to simmer early today and got out the tortilla press and made corn tortillas to go with pork carnitas. Pretended it was summer and drank Sangria with it.
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Dr. J Great looking dinner.
scubadoo97 Your Syrian meat pies look very good.
Kim Yum. I'd be happy with your dinner. I love roast pork and red cabbage is the perfect side.
Dinner last night was wings with homemade potato chips
and tonight was a roast chicken dinner with traditional sides.
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Bake day. Four loaves of Sourdough.
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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.
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Thanks Daniel.
I love stuffed cabbage and would like to try a different version and these look great. Can you share what you put in the stuffin, Ann_T?
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.
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Greek Cabbage Rolls in Avgolemono Sauce
Home Cookin Chapter: Recipes From Thibeault's Table
Greek Cabbage Rolls in Avgolemono Sauce
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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 )
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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.
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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.
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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
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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.
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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
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And plated as tacos with Mexican rice:
I had it with a fennel/blood orange/red onion salad that ImageGullet is refusing to let me upload, so imagine it if you will. That pork was fabulous.
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.
Dinner! 2008
in Cooking
Posted
Dockhl, Prasantrin you are both welcome to the dark ones. I like the more golden ones.
I use the double fry method when frying regular french fries but the potato chips cook so quickly that I just fry them in oil that is 350° to 360°F degrees. They don't take long.
If you are doing a double batch ,just keep the first batch warm in the oven.
Tim A perfect steak dinner for your dad.
Grilled Baby Back ribs, seasoned Greek style with deep fried smashed potatoes (still had the oil from the potato chips to use) and a broccoli flan.