Ann_T
-
Posts
4,694 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Ann_T
-
-
Wow, I had to go looking for the breakfast thread. It was on the second page.
Nice to see all the "sweet" and "savory" breakfasts.
Alinka Now that is my idea of breakfast.
C. sapidus, thanks!
Breakfast this morning was... strawberry shortcakes! Because it is the beginning of the strawberry season, and because I took a day off after working a lot, and because last night I introduced my sister to this simple, lovely American dessert and she wanted more. A bit of a Russian twist to it though: it is not pound cake but coffee cake made with tvorog (ricotta-like cheese) which renders the cake slightly tangy.
And Lonnie's breakfast would make Moe very, very happy.
I've had Cream Cheese Danish for breakfast a couple of times this week.
And Moe's breakfast this morning:
-
I've missed so many wonderful meals. I had to go back a few pages to get caught up. Hard to know where to begin.
First of all I'm sorry I missed your birthday Marlene Belated birthday wishes to you.
Marcia I love all of your meals. I'd be especially happy with your New Mexico Carne Adovada. God that looks good.
And Shaya your butterflied roasted chicken looks amazing as does your baguette.
Bruce as usual all your meals appeal to me. Thanks for linking to guppymo's beef soup recipe.
Wendy everything looks delicious, but your husband's biscuits are a thing of beauty.
Here are a few of the things we have had to eat in the last week or so.
Prawn season opened last week. Short season so I plan to have these quite often.
Spanish Tapa - Garlic Prawns
Beef Tenderloin Kabobs
Breakfast a few mornings this week have been Cheese Danish.
Dinner last night was Chicken Pot Pie
Tonight's dinner was grilled halibut with a tomato black olive relish.
Had a craving earlier this week for something sweet. Toasted some walnuts and made maple walnut fudge.
-
I love homemade potato chips and they are really easy to make. But the secret is to fry them not bake them. Somethings just aren't suppose to be low cal.
I always use russet potatoes but I would think that Yukon golds would make a good potato chip too.
I slice them thin and soak in ice water. Dry well before frying in hot oil.
-
I'm sitting here drooling over David's Chicken Fricassee, Marlene's ribs, Doddie's roast pork, and Marcia'sBeef Kabobs. And I really do have to prepare Pork belly one day soon.
My monitor died on Friday night and I got around to replacing it today so I'm just getting caught up.
Saturday night's dinner was not exactly the healthiest but we really enjoyed it. Buttermilk fried chicken with buttermilk fried onion rings and buttermilk fried mushrooms. Needless to say I had some buttermilk I wanted to use up.
Last night was another "diner" food type dinner. Salisbury steak simmered in a mushroom and green peppercorn gravy.
We had lunch with our son in Victoria today. Thai food. So other than a toasted homemade bagel with tomatoes, I didn't really cook dinner.
-
Klary Happy Birthday. Sorry I'm late. Looks like you celebrated in style though.
Bruce Thanks for posting the link to that recipe. I've saved it to try soon. Hope it tastes as good as it looks in your photo.
MiFi Your duck breast looks amazing. I love pink peppercorns in sauces.
Tuesday's dinner was a traditional roast chicken dinner.
Wednesday we had pot roast and last night I used the leftover pot roast to make Hot Beef Sandwiches with homemade fries with canned peas. I always serve canned peas with hot chicken/turkey/pork/beef sandwiches. Diner Food.
and dessert was Silly Toffee Squares.
-
The meals and the photos just keep getting better and better.
Marlene You are the master of pork roasts as well as Prime Ribs.
And those two pork belly photos Wow!. Is there anything better than pork cracklins? I'm definitely adding pork belly to my "have to cook soon list".
SiseFromm Wonderful dinner.
Bruce Your son certainly is eating well.
Saturday night we had pizza. Used some sourdough for the crust. Topped with Italian sausage, mushrooms and black olives.
Sunday's dinner was beef tenderloin with Parisienne Potatoes, and steamed broccoli.
Baked Sourdough Bagels this morning. Late lunch so dinner ended up being some of the leftover cream of asparagus soup I made yesterday along with a bagel.
Ann
-
I'm not sure what I want more Pancakes or Bruce's fried rice.
Moe's breakfast this morning Poached eggs on a bed of sauted mushrooms and asparagus spears. Toasted homemade sourdough baguette.
Ann
-
Bruce, Wish I lived at your house. I don't even care much for breakfast, but I'd be happy to eat what you make.
Found rhubarb at the farmers market yesterday so I made a pie. Perfect for breakfast.
-
Wendy Glad you have an oven again. That chicken and pasta looks so delicious.
Moby All I can say about your lobster is"WOW".
Found the first rhubarb of the season at the Farmers Market yesterday. Had to make my favourite pie.
Ann
-
Brown butter and vanilla bean brioche!
Lisa Boy does that ever sound good.
Glen I was gifted with a round brotform recently. Now I need to buy a couple more like yours. Great looking loaves.
I found a new source for stoneground rye to feed my sourdough mother. Mixed up a biga on Wednesday night and baked some sourdough rye last night.
Ann
-
Jennifer, I am so glad that I didn't miss your blog. I've really enjoyed reading about your kitchen reno too. Looking forward to more pictures.
It just seems like yesterday that you were going to Pastry school. How time flies.
Ann
-
Kim and Dottie hope you are both feeling better.
Shaya Oh God, this looks soooo good. Such a rich dish.
Marlene you definitely have a way with beef. Gorgeous steak.
Wendy I'd love a bowl of your chili.
Last night's dinner was grilled sausage with penne.
And tonight a roast chicken dinner.
Ann
-
I'm no purist, obviously, but I do think that cheese violates the nature of the sauce by attenuating that iodine perfume we're all going for. And, though I suspect the typical American joints add tons of butter (which is not bad, IMO) I haven't often tasted cheese in NYC clam sauce.
Greenwich, up until I had this sauce with the parmesan, I would have totally agreed with you. I've never liked cheese on pasta dishes that contained seafood. But the exception for me is this sauce. Somehow the fresh parmesan works. At least it does for me.
Ann
-
OOOh I love White Clam Sauce. I use fresh clams and just add them to the sauce in their shells.
I don't add extra clam juice either. I saute shallots and garlic in butter and make a roux, adding some white white and a little chicken broth. Season with a little cayenne pepper, and a little oregano. Salt and pepper. Add the clams and as soon as they are open, toss in some fresh chopped parsley, toss in the pasta and serve with fresh grated parmesan cheese.
Ann
-
Matthew Gorgeous piece of beef. Perfectly cooked.
David I love the combination of your dungeness crab and asparagus mousse.
Dinner tonight was herbed rack of pork with sides of corn pudding, mashed potatoes and mushrooms with snow peas.
-
I definitely have to give the Black Pepper Brownies a try. I have baked a mixed peppercorn shortbread that is wonderful so I know I'll love brownies with pepper.
I have two recipes for brownies that are my "regulars". One I call Decadent Brownies because they contain 20 ounces of chocolate and the other is a Marbled Cream Cheese brownie. Made a batch of these recently.
I tried glazing the decadent brownies, just for a picture. But these are actually best without the glaze.
-
I have just got a spaetzle maker and your spaetzle look perfect (as does everything you post). Would you mind posting, or PMing me with a list of ingredients. I am finding a bewildering variation in amt of flour, number of eggs and amount of liquid. Thanks.
Diane, I use this recipe for Spaetzle that I found a few years ago on Teri's Kitchen. I think that the recipe needs more salt, and definitely pepper and I often add minced parsley to the mix. Also I let it rest longer than 15 minutes. At least an hour, and usually longer. I just mix it up earlier in the day and refrigerate until I'm ready to cook.
-
Klary, great looking veal shanks.
[Finally dessert...rhubarb cardamom crisp with vanilla ice cream inspired by Chufi's rhubarb desserts!
Oh Wow, your dessert makes my mouth water. I can't wait until the fresh rhubarb is available here.
Dinner Saturday night was Hungarian Goulash with Spaetzle and red cabbage.
And we had the same cabbage with our Easter Ham.
Ann
-
Today's bread. Probably needed one more 180 rotation, our oven is not the best in the world.
Jon, your bread looks wonderful. Great slash job.
I'm still making bread using my starter that I have been feeding since last November.
This bread is from Friday. Made with a sourdough levain started the day before.
-
I've been playing catchup and going back and looking at all the wonderful meals over the last couple of weeks.
I have to make mention of DesertCulinary Vermont Cheddar Mashed Yukon Golds.
And Rocky's posole, rice, beans, and tortillas. Makes me want Mexican for dinner.
Nishla Your cauliflower soup looks amazing. Like velvet with all those wonderful garnishes.
And all of Shaya's and Bruce's delicious looking dinners. And Marlene I'm looking forward to the photo of your Prime Rib dinner. Your beef is always perfectly cooked.
I've been without cameras for the last couple of weeks, since mine were stolen. But I'm back in business.
I baked yesterday. Sourdough bread.
Last nights dinner was Burgers on sourdough rolls with a side of homemade potato chips.
Cream Cheese Brownies
-
To kick off the weekend, a filet mignon on a bed of roasted onions with a red wine reduction.
Wow, both of these meals looks amazing.
No more photo pics from me for a while. We had a break-in on Saturday and the basta&d took both of my cameras. He would have walked out the door with our laptop too if Moe hadn't walked in on him.
Ann
-
My favourite way to prepare salmon is to top it with julienned carrots, celery and lemon zest, chopped shallots, garlic, parsley, seasoned with salt and pepper and drizzled with a little white wine and olive oil. Covered with a piece of buttered foil and baked in a hot oven for about 10 to 15 minutes.
Ready for the oven
Ready to eat
-
Daniel Nice to see you posting again.
That has to be the best-looking sandwich I have seen in a long time. The bread and chips look fabulous too. Great job.
Thanks Blissful Glutton.
They were probably Ann's. Mine weren't that spectacular.
I don't think so Marlene. Your cinnamon bun picture was the reason that I made them.
Gruzia, I'd be happy with just those potatoes. Yum!
Susan If I could have anything on this page it would be your liver and onions. (With Gruzia's potatoes). I love Calf's liver but haven't had it in a while.
We had a roast chicken dinner. The old standby.
-
I should clarify that I freeze the breaded chicken fingers UNCOOKED.
Dinner! 2007
in Cooking
Posted
Bruce, the tapa recipe is very easy. Just saute lots of sliced garlic in 4 tablespoons or so of olive oil. Add some hot red pepper flakes. When the garlic starts to turn golden toss in the prawns/shrimp. After a minute or so when the prawns are almost cooked, add a little chicken broth, and then just before serving squeeze the juice of at least 1/2 a lemon over the prawns and toss in some chopped parsley. Serve with lots of good bread to sop up the sauce.
Ann