Ann_T

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.

Ling, I always do the high heat method and I'm always happy with the way my beef turns out. But I thought I would try the low heat on a 4 pound Ribeye roast that I'm cooking tomorrow. I just want to see if there is any noticeable difference in the two methods. I pre-salted it yesterday. I was thinking of browning it first and then roasting it at 200°F. I'm assuming that the roast still has to rest when it comes out of the oven for 20 minutes or so, so I thought I would take it out of the oven around 110 to 115. Can someone please advise approximately how long it will take a 4 pounder to reach 115°F? Thanks. Ann

My favourite way to use up leftover beef tenderloin or prime rib is in Beef Dip Sandwiches. It is the one thing I get the big electric slicer out for. Sliced thin and stacked on a French Baguette and dipped in beef jus. Soooo good. I don't like leftover beef recooked in something else. Ann

Anne, there is usually just two of us so I often roast small prime ribs with just one rib. I usually follow Barbara Kafka's high heat method (Roasting a Simple Art) which starts the roast at 500°F for 45 minutes and then makes some adjustments depending on the size. But for small roasts like last nights, I just start and finish at 500F. Ann

Jmahl, Mark, Two beautiful prime ribs, cooked two different ways. Guess it is just a matter of personal preference. Not that one is superior to the other. I favour the High Heat method. I roasted a small one rib prime rib last night, just big enough for two thick slices. I took it out of the oven when it was at 115°F and the temperature went up to 129°F while it rested. Next time I'll take it out closer to 110°F so that it doesn't go over 125°F. I also pre-salted for 24 hours. I've pre-salted chicken and pork but never beef before.

I prefer a rich brothy stew rather than one with a gravy or thick sauce. I brown the meat, add some chopped onions , a garlic clove, bay leaf and a sprig of fresh thyme, season with a little salt and pepper and cover with beef broth. Simmer until almost tender and then add celery and small whole onions and when those are almost tender, I add potatoes, green beans and carrots and either ruthabaga or cabbage, one or the other but not both. I usually add some frozen peas right at the end too. And I always make dumplings to serve with beef or chicken stew.

OOOH Bruce, Cinnamon butter honey. Doesn't that sound good. Wendy I love pictures of egg yolks. I made ham and cheddar omelettes for breakfast with a side of potatoes fried with green peppers and scallions. Ann

Shaya,some memories are so special. What a beautifully post. Ann

Robert, Here is a description. Looks like corn syrup can be substituted for Golden Syrup. Golden Syrup

Good question Robert. I assumed that it was Lyle's Golden Syrup. I have a jar of it that I bought and didn't have a use for until now. Ann

Fanny, I'm going to make your caramels. Do you add the butter after the sugar and syrup reach the firm ball stage? or does the butter get added after the sugar and syrup have melted and then cook it to the firm ball stage? Thanks Ann

Dan Thanks. I think it is what is commonly known as "Beginner's Luck". I'm still amazed when the dough rises the way it does without the addition of yeast. Ann

Dan, Thank you. I've alway wondered how to acheive the blistering, but didn't know that it was a result of a cool rise. I made sourdough rye for the first time yesterday. Ann

MiFi Perfect Poached eggs. Is there thyme in the Hash too? Simple fried eggs with side pork. Toasted homemade sourdough.

Percy You make the most wonderful breakfasts. I had a pear that needed to be used up, so I poached it this morning and then made Moe a German Pancake with poached pear and lemon.

I often roast two chickens at the same time and haven't had to make any adjustments to the cooking times. I roast chickens at 500°F. Just make sure you have a pan big enough so that there is some space between the two birds. Ann

My daughter made these last year for Christmas morning brunch, and she said the exact same thing, right down to too much rosemary!!! They do look terrific, though. ← Dana Oh good, I'm glad it wasn't just me. I'll definitely experiment when I make them again. Percy, If I can make sourdough anyone can. I used the recipe from Amy's Breads to make the starter a couple of weeks ago. There was a little thyme, rosemary and parsley in the eggs. I think that just the thyme and parsley would have been better. The rosemary really did overpower the eggs for my taste. Didn't stop Moe from eating them though. Ann

Ann, does it go back to the broiler or the oven? That dish looks gorgeous. ← Percy The cream and butter get heated under the broiler, the eggs are slid in and then topped with the herbs and cheese and put back under the broiler. This was how Ina Garter prepared it on one of her shows. But next time I make it I'm just going to do it in a hot oven rather than under the broiler. And I'll use different herbs next time as well. Even though I love rosemary I found that even a small amount overpowered the eggs. Next time I'll try chives or maybe basil and chopped tomatoes. Breakfast this morning was toasted sourdough baguette topped with Rosso Bruno tomatoes. Not bad for winter tomatoes.

Wow, now that is one beautiful Challah bread. I've just recently got into baking sourdough. Started the process to grow the starter about 3 weeks ago using the recipe from Amy's Bread Cookbook. My first couple of attemps to make bread using the sourdough starter I also added 1/2 teaspoon of yeast. But this last week I have been making bread using a sourdough Levain starter and giving the dough an overnight cool rise in the garage. Today's baking: Last weeks attempts:

Shaya, Yes there is a little cream and butter in the bottom that gets heated under the broiler before adding the eggs and topping with the herbs and cheese. Ann

Baked eggs with herbs and parmesan cheese. Asparagus and toasted homemade sourdough bread on the side.

Parmhero great photos. Lovely setting. Scrambled eggs with chopped Rosso Bruno tomatoes and green onions. Homemade toasted sourdough. Ann

I find that the kid meat cooks very quickly. It isn't tough at all. And we eat the tender cuts, like the rack and the tenderloin rare to medium rare the same way we would lamb. Ann

Rachel, I want to add my thanks. I've enjoyed your blog so much. You shared so much with us. Even my husband got hooked on reading it. Ann