Dianne

Those beef dumplings look amazing, GTO. The only noteworthy dinner here was Paula Wolfert's Chicken Kdra with Chickpeas and Almonds from herCouscous and Other Good Food from Morocco. It is a wonderful recipe. There is couscous under there; though it doesn't much show. We had salad and no-knead bread too. I have no idea what happened to the picture.Thanks to snowangel and Octaveman for the pic.help. It Worked!!!

Now you can see why I was reluctant to post here. What a feast, Wendy.

Thank you PercyN, annecros and little ms foodie for the kind words of welcome. I will dare to post again. little ms foodie, I used wolfert's recipe from her wonderful Slow Med. Cooking which is a book I love. I used white kidney beans because I had them.

This is my first post to this thread and I do so with trepidation. We had Paula Wolfert's coddled pork last night and it was wonderful. As you can see I am not much of a photograper. I will try to improve.

It is called Mosto European Market, 550 Lakeshore Rd. E. It is on the south side in a little strip mall east of Hurontario and west of Cawthra.

Kerry, you can find both dry and canned in Kensigton Market at Perola among lots of places. canned is available at the St Lawrence market, and there is a little shop in Port Credit on The Lakeshore too.

Congratulations Cali. I think you did a great job and I really admire you for taking this on. Older folks (and I am a senior) can be set in their ways, but you keep working on them. Old dogs can learn new tricks, and some of them might really like to experiment a little. I do. Thanks for this thread.

Thanks for the info, Andrew. What a shame they didn't make it go. We will try other places, then. I will be watching this forum to see what all you recommend.

No one is talking about Gottlieb's where we had a wonderful dinner in 05. Has it gone under, or down hill? We plan to be back in the spring and were looking forward to a return there.

I'm sorry about your parchment paper failure too. I think I was the one who mentioned it first . Maybe a little flour on the parchment before you put the loaf on it?

Thanks Young2Cook. That was more or less what I was planning to do. I don't miss it so much for this recipe, since my cast iron pot works well, but I always used it for my sourdough.

GREAT summary. Thanks Pontormo.

I was using a Cloche, but part way through baking today the bottom saucer broke. And for those who find the dough sticking to the towel etc., I keep talking about letting the dough do its final rise in a basket/bowl on a sheet of parchment, seam side down. Then slash th top as you wish, and transfer the dough AND paper to the hot pot. It works; you have no sticking problems; and the crust is still great. I feel like I am talking to the wall. Dianne.

I keep plopping my formed and risen loaf in to the pot still on the parchment I let it rise on. I don't try to turn the loaf over into the pot. I slash the top of the loaf instead. The paper gets brown but does not burn and the bottom crust is a lovely golden colour. And there is no flour mess.

My second loaf is out of the oven and cooling for dinner. This time I used a little less water than the first time and found the risen dough a little easier to fold and shape. I also used a deep cast iron pot this time. I don't know which change had the most effect, but I have a beautiful looking loaf. I got a lovely oven spring and nice crust crackle sound as it cooled.

My loaf was several hours old before cutting and the structure was wonderful. Nice big holeswith good distribution and moist, but not wet. Next batch is rising now.

I woke up this morning to a seething mass of guk; very bubbly and very sticky. I got it out onto my floured board, folded as best I could (next time I will use the ciabatta stretch and fold) and plopped it into a basket lined with parchment. It stuck to the parchment. So when it was time to bake, I put the mass onto the hot bottom of my cloche, parchment and all. I took off the lid after 20 min. I didn't get as much oven spring as I expected. The top didn't open much and I got only a little crackle of crust. But it looks golden and delicious. I am planning to eat it for dinner tonight; so I won't cut it until it is completely cool. More later.

I am just joining this party. I have my first batch of dough mixed up and will bake tomorrow AM. I am in Ontario and using Canadian AP flour. I found my dough a little dry when I mixed it and added a tad of extra water to get a shaggy mass. I can hardly wait to see what tomorrow brings.

What I know about these potatoes is that if you toss them with a little vinegar or vinagrette the colour is intensified. They make a splendid salad with red and white potatoes for American 4th of July. Dianne.

Oh boy; oh boy. This is a real treat. Thanks for sharing, docsconz. Dianne.

Swiss chard; kale; dandelion greens. Does that help? Dianne Ross

She was a great treasure. I have all 3 of her cookbooks and use them often. Dianne.

I usually lurk; although I love the blogs; just don't get around to saying thank you. But this has been such an excellent week that I had to chime in. Thanks for sharing your lives, one of your wonderful cities, and taking the time. Dianne.

Here are the cheesy cookies, Marlene. They always seem popular at parties. Cheesy Thumbprint Cookies 11/2 cups shredded old cheddar (12 oz.) 1/2 cup butter (4 oz.) 1 tsp. salt a pinch or 2 of cayenne 11/2 cups of AP flour I do all this in the food processor. Process the cheese and butter till creamy and smooth. Add salt and cayenne and process to mix. Add flour and process till a dough forms. Form dough into small balls. These puff and spread a little; so you want smaller balls than you might think. Place on sprayed or parchment lined cookie sheets. Make an indentation as for a thumbprint cookie and fill each with a little bit of pepper jelly. Bake at 400F for 10 min. Dianne Ross

Marlene, I am very sorry to hear of your loss. I have a recipe for a little cheesy thumbprint type cookie with pepper jelly. It came from a friend who didn't say where she got it, and then I modified it. I don't know if I can post it here, but I could PM it. Dianne.