Ann_T

I'm not an expert, but I bake bread, Italian and/or French, every week and freeze it. I wrap the loaves in paper towels before putting them into freezer bags and haven't had a problem with the crust becoming soft or soggy. Ann

Thanks Ling. We moved from Vancouver back over to the Island in December and I haven't been posting here much. I've missed reading about your eating escapades. I thought of you recently when I made a Chocolate Bread and Butter Pudding. I'm trying to get caught up on all the wonderful pictures here and on the Dinner thread. Mama C, This is the pastry recipe that I use for most pies/tarts. Very easy to work with and you can use it for both savory or sweet pies. Ann Home Cookin Chapter: Recipes From Thibeault's Table Pastry Butter & Lard Pastry 2 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening- Crisco) 5 to 6 tablespoons of ice water (note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.) Mix flour with salt, and cut in butter and lard using a pastry knife or in the food processor. Add ice water and mix with a fork. When the mixture comes together form into a ball and cut into two pieces. Form each into a flat disc and refrigerate for at least an hour.

Wow is right. Mama C, your pastries look soooo good. Alinka, thank you for posting the link to your cookies. I wasn't going to ask you for that too. I picked up some rhubarb at the farmers market yesterday and made a rhubarb pie. Ann

My favoruite apple cake is from the cookbook 'Savoring Italy' by Michele Scicolone. Very moist and buttery. Apple Cake - Torta Di Mele Al Burro Ann

I haven't been reading or posting for the last 6 weeks or so as we were in the process of moving. I haven't had time to look at all of the dinner posts that I missed but I'm trying to catch up. I've looked a many of the pictures and there are some amazing meals. Alinka, I'm drooling over those cookies. Megan your latkas look so good. Wonderful picture too. And Shalmanese, I love your stirfry with sesame seeds. I don't usually cook Chinese food, but tonight I made Lemon Chicken. And now that we are settled in and all the boxes have been emptied I've started baking bread again. My husbands favourite. Ann

Wonderful Pictures. My husband would love those Scallops and the tuna and white beans are calling to me. Susan thanks for the link to the pasta cookoff. Great thread. Haven't done a lot of cooking in the last couple of weeks. Last nights dinner was lamb shanks with braised baby artichokes and baby lima beans. I started the beans earlier in the day and then finished them off with the lamb. Not very colourful but tasted good.

Lunch yesterday at Go Fish.

Shouldn't open this thread on an empty stomach or at least not until I have been to the market and picked up things for dinner. Now I want ribs, gazpacho, lamb, , salmon, flounder....etc... Haven't done much cooking the last few nights as we have had ball games to go to. Sunday night I made Mexican. Chicken Tostadas. Made two salsas one with tomatoes blackened on the grill and one with just fresh tomatoes. And we had Sangria to drink with it.

Percy that Tuna looks amazing. Ann

Wow, such wonderful meals. Alinka great sandwich and what a wonderful picture too. This thread is responsible for many cravings. I would love a hamburger. And you should be proud of that picture Grub. We had an easy pasta dish last night. Clams steamed with garlic, onions, white wine, chicken broth, chopped tomatoes and lots of fresh basil. Served over Linguine.

Wow some amazing looking dinners, Patrick's Lamb, Susan's crab feast, Foodman's Chicken Rollades, Grubs Pork Vindaloo & Aloo Gobi (Love curry), oh and Bill's Salmon. Everything looks wonderful. I made Chicken Pot Pie yesterday. Used frozen puff pastry this time instead of the herb (thyme) crust that I usually make. I had enough filling and pastry to make one large and four small.

My family loves salads but I have never been a big fan of them. So I don't make them nearly as often as they would like me too. Here are a few that I have made in the past. Salad Niciose Seafood Salad Tomato and Feta Pan Seared Foie Gras with Pears

Megan your bread pudding looks so good. Bread and Butter Pudding is a favourite dessert of mine. I serve it with a caramel sauce or a lemon sauce. I grilled some baby back ribs Greek style last night and served a Tomato and Feta Salad on the side.

Easy dinner last night. We had to leave early to watch a Ball Game so I just put together an antipasto plate of melon wrapped in Italian proscuitto drizzled with a little olive oil ,fresh ground black pepper, kalamata olives and gorgonzola cheese.

Haven't made chicken wings in a while. Need to add them to the menu soon. Those look wonderful. We had a Herbed Rack of Pork for dinner. Fresh shelled peas, roasted butternut squash and mashed potatoes.

Grilled Rack of Lamb with an herb sauce and sides of mashed potatoes, green beans and grilled tomatoes.

Thanks Toliver, I did go ahead and post the recipe on Recipe Gullet. Ann

Pollo Alla Marengo over Tagliatella. I made a few minor adjustments to the recipe which is out of The Art of Eating Well, Pellegrino Artusi 1820 - 1911, Italy's Most Treasured Cookbook.

Chicken with Pesto and Mascarpone Sauce Chicken with Pesto and Mascarpone Sauce Adapted from a recipe by V. Little 2 Tablespoons Olive oil 1 small onion finely chopped 1 clove of garlic, minced 4 slices pancetta, chopped 1 cup fresh bread crumbs 1/2 cup parmesan cheese 3 tablespoons parsley, chopped zest from small lemon 1 egg 4 large Chicken breasts 1/2 cup white wine 1/2 to 1 cup chicken broth 2 to 3 tablespoons mascarpone 2 tablespoons homemade pesto Saute the onion and pancetta in the olive oil until golden. Add the garlic, and stir for 30 seconds. Remove from the heat. When cool empty the mixture into a food processor along with the bread crumbs, parmesan cheese, parsley, egg and lemon zest. Pulse until well combined but not pureed. Stuff mixture until the skin of chicken breasts. Rub with a little olive oil and roast in a shallow roasting pan at 400°F until done. Remove chicken from pan. Add 1/2 cup white wine to pan and simmer until reduced to a 1/4 cup. Add 1/2 the chicken broth and simmer for a few minutes. Add the mascarpone and stir until well blended. Stir in the pesto. Add more chicken broth if you like a thinner sauce. Serve over the chicken. Keywords: Main Dish, Italian, Chicken, Dinner, Easy ( RG1381 )

Chicken with Pesto and Mascarpone Sauce Chicken with Pesto and Mascarpone Sauce Adapted from a recipe by V. Little 2 Tablespoons Olive oil 1 small onion finely chopped 1 clove of garlic, minced 4 slices pancetta, chopped 1 cup fresh bread crumbs 1/2 cup parmesan cheese 3 tablespoons parsley, chopped zest from small lemon 1 egg 4 large Chicken breasts 1/2 cup white wine 1/2 to 1 cup chicken broth 2 to 3 tablespoons mascarpone 2 tablespoons homemade pesto Saute the onion and pancetta in the olive oil until golden. Add the garlic, and stir for 30 seconds. Remove from the heat. When cool empty the mixture into a food processor along with the bread crumbs, parmesan cheese, parsley, egg and lemon zest. Pulse until well combined but not pureed. Stuff mixture until the skin of chicken breasts. Rub with a little olive oil and roast in a shallow roasting pan at 400°F until done. Remove chicken from pan. Add 1/2 cup white wine to pan and simmer until reduced to a 1/4 cup. Add 1/2 the chicken broth and simmer for a few minutes. Add the mascarpone and stir until well blended. Stir in the pesto. Add more chicken broth if you like a thinner sauce. Serve over the chicken. Keywords: Main Dish, Italian, Chicken, Dinner, Easy ( RG1381 )

Mark, I've gone back to look at your pasta dish a number of times. I'm still drooling over it. I picked up some wonderful heirloom tomatoes at the farmers market that might be destined for something similar. Klary, I love the combination of Sage and White beans. Dinner here was fresh halibut grilled with an lemon asparagus risotto.

Bella, I don't think the rules here on eGullet permit me to post the recipe directly out of the "Delicious" magazine. I can though give you the basic idea and you can take it from there. The chicken breast is stuffed under the skin with a fresh bread crumb stuffing seasoned with sauted minced pancetta and onion along with some parmesan cheese and parsley. I also added a little minced garlic to the stuffing and a little lemon zest which wasn't called for in the recipe. The chicken is roasted in a hot oven and the sauce is made from the pan drippings. A little white wine reduced and then a few tablespoons of mascarpone and homemade pesto. I also added a little chicken broth because I wanted a thinner sauce. I think that chicken stuffed with a mushroom duxelle would be really good with this sauce too. In fact this sauce is so good that I can imagine it with pork, veal or beef tenderloin. Ann

Klary, The background is just a cookbook that I sometimes use as a prop and it is large enough to block out some light. Ann

Lovely looking roast chicken dinners and that lemon risotto has given me a craving for risotto. Chicken here last night too. Recipe for chicken with pesto and mascarpone sauce is out of Delicious Magazine. And the roast peppers stuffed with feta is from Olive Magazine.

Greek Ribs with roasted potatoes