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Kicking back in Manitoulin

Anna N

By Anna N
in Food Traditions & Culture

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Anna N

Anna N

Posted
  • Topic Starter
Posted (edited)

 So we did indeed make it to the famous Flee Market but left with only a sheet of acrylic on which Kerry hopes to do her pate de fruits and small carton of chicken stock which we are going to taste test. 

Edited by Anna N (log)
  • Like 6

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Anna N

Anna N

Posted
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Posted

IMG_3977.thumb.JPG.a44b43e24968bca3618fb7cf742dfc41.JPG

Now that is a ribeye from Cumbrae's.  It was a gift from a benefactor. And we are most grateful. 

 

IMG_3986.thumb.JPG.e9e39a8957c6cf5eeaa6ded93bcd6a80.JPG

 

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And these are Kerry's yorkies. I rate them the best yorkies I have ever had!   And that is saying something. 

 

 

IMG_3990.thumb.JPG.866ce851499ef7781b916b4c496970dd.JPG

 

A finished plating. 

 

Steak, mushrooms, yorkies, broccoli and gravy. I do not think there were any complaints from  either of us about tonight's meal except perhaps that we wished we had room for more. 

 

The steak was done SV x 3 hours at 54.5°C  and then quickly seared on a little green egg. 

 

 

  • Like 20

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Tri2Cook

Tri2Cook

Posted
Posted

Nice yorkies! Yorkies were my wife's department. She did them well so I saw no reason to interfere. Except now I have no idea how she made them. I suppose one day I should start searching for a good recipe. She apparently had hers in her head, none has turned up anywhere in the house.

  • Like 6

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Kerry Beal

Kerry Beal

Posted
Posted
7 minutes ago, Tri2Cook said:

Nice yorkies! Yorkies were my wife's department. She did them well so I saw no reason to interfere. Except now I have no idea how she made them. I suppose one day I should start searching for a good recipe. She apparently had hers in her head, none has turned up anywhere in the house.

My recipe is my mom's - would be happy to share it with you.

  • Like 7

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Kerry Beal

Kerry Beal

Posted
Posted

Yorkshire Pudding

Ingredients

 

  • ⅞ cup flour, 120 grams
  • ½ tsp salt
  • ½ cup milk, 125 grams
  • 2 extra large eggs (the eggs I used today were honking big double yolkers) 
  • ½ cup water, 125 grams

 

Method

Beat together all but water. Add water. I then let this sit for a minimum of one hour on the counter. 

 

Pour some beef fat (a tablespoon or so each ) into about 18 muffin tins (or 12 muffins and one loaf pan). Place them in the oven while you preheat it to 425 F.  When oven is preheated and fat is good and hot - stir the batter and divide between the tins. Watch for splattering oil. 

 

Bake 20 to 25 minutes until puffy and browned. 

 

 

 

  • Like 16

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Tri2Cook

Tri2Cook

Posted
Posted
1 hour ago, Kerry Beal said:

My recipe is my mom's - would be happy to share it with you.


I will definitely be doing those. Thanks! The minion will thank you as well. When there was a meal with yorkies, she didn't care about anything else. She would just eat yorkies and gravy. So she'll be very happy to see them return.

  • Like 12

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Anna N

Anna N

Posted
  • Topic Starter
Posted
3 hours ago, MetsFan5 said:

It looks like there was something green in the yorkies. Was it just the photo?

 Nothing green in the yorkies. Must be the lighting. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Anna N

Anna N

Posted
  • Topic Starter
Posted

Good morning. 

 

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Beef!  It's what's for breakfast, don'cha know. Delicious. 

 

Going to attempt Ottolenghi's Lahmacun (here) today but I know nothing can top last night's dinner. 

 

Think we are staying put today so Kerry can get some paper work done. 

 

Again it is very cold here. 

 

 

  • Like 13

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Anna N

Anna N

Posted
  • Topic Starter
Posted
11 minutes ago, lindag said:

Anna N,

Is that horseradish on your beef? 

 Yes it is. 

 

  • Like 3

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

curls

curls

Posted
Posted
8 minutes ago, Kerry Beal said:

Today's trials 

 

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Kerry, they look pretty good. What are your thoughts on the two trials?

Anna N

Anna N

Posted
  • Topic Starter
Posted
22 minutes ago, lindag said:

That's a LOT of horseradish!!!!

Nah!

  • Like 4

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Kerry Beal

Kerry Beal

Posted
Posted
29 minutes ago, curls said:

 

Kerry, they look pretty good. What are your thoughts on the two trials?

Yesterday's darker ones had a better crust - these are nicely pudding like in the center. 

 

I'm debating @Alleguede's suggestion of butter and fine sugar in the mold 

  • Like 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

rotuts

rotuts

Posted
Posted (edited)

@Anna N  

 

that looks like a fantastic breakfast.

 

nothing like The Next Day's   RB Sandwich  w quality Beef

 

expertly cooked    ie a rare as reasonable.

 

I could also see a couple of very runny egg yolks on that sandwich.

 

suprise.gif.11f2f3378968cd0a36ca419cbc41529d.gif

Edited by rotuts (log)
  • Like 4
curls

curls

Posted
Posted

Butter & sugaring the molds and using technique 2 might get you a good crust & custardy insides. I think the idea is worth a trial. 

 

They are fabulous when you get all the textures right. I have never made one but did buy a perfect one once and it was amazing -- that is when I finally understood what all the fuss is about.

:-)

  • Like 2
Anna N

Anna N

Posted
  • Topic Starter
Posted

The dough for the lahmacun is resting. The temperature has fallen to 15°C and I am not sure it has finished dropping. Brrrrrrr. 

  • Like 4

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Porthos

Porthos

Posted
Posted (edited)
42 minutes ago, Anna N said:

The dough for the lahmacun is resting. The temperature has fallen to 15°C and I am not sure it has finished dropping. Brrrrrrr. 

 

You're not exactly having  summer weather these days. I hope the cold and rain break up soon.

Edited by Porthos (log)

Porthos Potwatcher
The Once and Future Cook

;

lindag

lindag

Posted
Posted

Anna N,

59ºF was our low last night, it'll be nearly 100ºF today.  I don't know which is worse, your weather or ours.

Though since I really don't like the heat, I'd choose yours.

 

  • Like 1
Darienne

Darienne

Posted
Posted
1 hour ago, Anna N said:

The dough for the lahmacun is resting. The temperature has fallen to 15°C and I am not sure it has finished dropping. Brrrrrrr. 

Do you roll this dish up to eat it?

Darienne

 

learn, learn, learn...

 

We live in hope. 

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