Ann_T

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

Fresh Prune/Plum Cake. Plums are off the tree in our yard.

Oh Alinka, I wish I one of your peach turnovers. I can almost taste them . Great picture. I like how they look on the green plate. We had Spanish tortilla with bacon.

I agree with Ling. Alinka that Chocolate pound cake is making my mouth water. I'll trade you a Blueberry Muffin for a piece of your cake. We had Blueberry-Coconut Pound Cake Muffins for breakfast. Found the recipe on the Foodnetwork.com. The texture really is similar to that of a pound cake. Ann

Shrimp and Grits. All I can say is Wow. Corn Chowder for lunch and Grilled Pork Chops with grilled veggies for dinner.

Oh Oh. I'm guilty of all the above. Looks like I'm in good company. Ann

Wow, Moby that is a work of art. Just beautiful. And Percy there is nothing ghastly about that pork at all. Looks rather succulent to me. Now I have a craving for pork. I picked up a couple of pounds of clams at the the Granville Market yesterday and made a white clam sauce to serve over spaghetti.

Alink, I could handled the fries for breakfast but I would have to pass on the herring. LOL! What I would really like though is your Bliny. Great picture. No toast this morning. Forgot to stop at one of the neighbourhood bakeries for fresh bread yesterday so at 6:00 AM this morning I put a pan of Biscuits seasoned with black pepper and some Double Gloucester and Stilton Cheese in the oven. We had them with cappuccino.

Elie, that chicken and gnocchi look wonderful. I made Tostadas, Tex-Mex tonight. Easy dinner because I had cooked a pot of beans yesterday and the chicken was poached and left to cool in broth so it was really moist and tender. Roasted some tomatoes on the grill to make the Salsa. Ann

Wow, where to be begin. I would be happy with any one of the meals posted above. Even the Tofu. It does look like chicken. After looking at all the seafood I think I'll have to do something along those lines for dinner. Maybe a Spanish Shrimp Tapa. I had a craving for a roast chicken dinner with all the trimmings, including mashed potatoes and sage dressing. For dessert I made White Chocolate Almond Brownies.

Wish I had one of thos Brioche. Lovely. Yesterday I made Shtritzlach or Blueberry Buns, which apparently are unique to the Jewish community in Toronto. The recipe was posted on another Cooking Forum. One of these and a Cappuccino was breakfast this morning.

I agree with Susan, looks like you have it down pat. I'm a little "steaked" out after having it twice this week. But our son was home for the weekend and requested a steak dinner. So what's a mother to do. He also requested parisienne potatoes and zucchini. Except for the potatoes I grilled all the other vegetables to go along with the tenderloin steaks.