Ann_T
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Posts posted by Ann_T
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Dinner was grilled rack of lamb with Parisienne potatoes, zucchini and golden turnips.
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Thanks Rachel.
Right before christmas my wife and I had dinner at Splendido's in Toronto. We had a venison and foie gras terrine there that was fabulous. I tried my own version for New year's eve. I was pretty happy with how this turned out. Our waiter told us that, at the restaurant, their nickname for this dish is mosaic. So that's what I called mine.
Lamb and foie gras 'mosaic'
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
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Shaya, I've missed you and your wonderful meals and photos. I bet your family is sorry that you had to go back home.
Ann, my husband adores greek ribs. How did you season and cook these?
Marlene, I posted the basic recipe on Recipe Gullet.
Ann, I'm absolutely drooling over this bread and butter pudding, as it is one of my favorite desserts. Would you please share this recipe?
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
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Greek Baby Back Ribs
Home Cookin Chapter: Recipes From Thibeault's Table
Greek Ribs
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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 )
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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.
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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".
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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.
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Thanks Bruce.
We had homemade cinnamon buns for breakfast twice this week. Topped with a cream cheese frosting.
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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.
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Ann, the searing seems to be a wasted step (please see my post on alton brown's method). the final blast at 500*+ really gave a good crust. no need to dirty another pan/pot.
it took mine (closer to 5 pounds, but i didn't weigh and i threw away the wrapper right after buying) about three hours to get to 118* roasting in a 220* oven.
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
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MifI Lovely omelette.
Bruce That looks so good.
We started our Christmas morning off with warm homemade donuts. Some sugar dipped and some glazed.
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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
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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
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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
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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.
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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.
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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
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Shaya,some memories are so special. What a beautifully post.
Ann
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Robert, Here is a description. Looks like corn syrup can be substituted for Golden Syrup.
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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
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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
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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
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Ann, they look like great baguettes. And after only 3 weeks, congratulations, really open texture in the crumb and that blistering on the crust is a good sign of a long cool rise.
Dan
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
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MiFi Perfect Poached eggs. Is there thyme in the Hash too?
Simple fried eggs with side pork. Toasted homemade sourdough.
How do you decide what to cook
in Cooking
Posted
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