Ann_T

Today's bake. Eight mini Baguettes. Perfect sandwich size. Dough was given a 4 day cold fermentation. Taken out of the fridge in the middle of the night and baked early this morning. Sliced and made Moe a sandwich for breakfast.

I made Moe very happy last night with my Caesar salad. Homemade dressing with a coddled egg, homemade croutons, with blue cheese and served with a grilled chicken breast. It isn't often he gets a salad for dinner. Those that know me, know that I could care less about salads. I can make them, I just don't care about them. The recipe is our favourite Caesar salad is one that I have been making for 46 years. Original recipe calls for Roquefort, but when I can't find Roquefort, almost any blue cheese will do.

@blue_dolphin great looking crust.

Baked five mini baguettes this morning using a dough that had a 48 hour fermentation. Decided to use some of the dough for a quick Margherita Pizza that I threw on the grill. Moe's breakfast.

Easy dinner tonight. Chicken Souvlaki on the grill, served over rice with fried zucchini drizzled with a yogurt sauce with garlic, squeeze of lemon and dill .

Today's bake and Moe's breakfast. Baked small size baguettes with a dough that had been given a 5 day cold fermentation. Sourdough with 100g of whole wheat added to 700g of bread flour. For breakfast, Moe had pasta with our favourite Italian Sausage and rosemary sauce. I also made him some garlic bread to have with his pasta.

Baked 8 "Mini Baguettes" this morning. Sourdough with 100g of whole wheat in with 600g of my bread flour. 70% hydration. Dough was in the fridge since June 16th and taken out last night after 8 PM and left on the counter until 4 AM this morning.

Ramen noodles are not something that I buy. But after seeing so many positive reviews on the brand Momofuku I decided to try the brand A-Sha noodles which apparently are the same and are available locally. Momofuku noodles are not available in Canada but can be ordered off of Amazon. The difference is price for the same thing is substantial. So yesterday I decided to try the A-Sha noodles for lunch. I made my own sauce,(rice wine vinegar, fresh minced garlic, ginger and a little Thai sweet chili sauce) to add after the noodles were cooked. Because I was making these for lunch at work, I boiled water in a large container in the microwave added the noodles and when almost tender, finished them in off in a little chicken broth to which I added my sauce, some baby bok choy and strips of red pepper. Finished off with bean sprouts, green onion, and fresh cilantro. I grilled two steaks yesterday morning, and Moe had one for breakfast. I took the other one with me and sliced it thin to serve on top of the noodles. The heat from the soup, warmed up the beef but didn't over cook it so it stayed rare. I would definitely do this again, and next time with chicken breast.

Grilled Moe a steak for breakfast. Served with butter basted farm fresh eggs and toasted sourdough bread.

Grilled Baby back ribs, Greek style, with an eggplant side dish for dinner.

Last night's dinner. One of our favourites. Greek lamb shanks with potatoes, rice and Greek Salad.

Thanks MaryIsobel. Like you, I don't want to eat early. Not a big fan of breakfast. So on days that i work, I usually take the same thing for lunch and eat around 11:00. Father's Day breakfast. Made a ramen and a green chicken curry made with coconut milk. I'm taking the same for lunch.

Moe's breakfasts Yesterday's - Schwartz's Montreal Smoke Meat on homemade sourdough rye. Today's breakfast Steak and Eggs with fried mushrooms and toasted sourdough rye bread.

Picked up some fresh halibut and made homemade Halibut Fish and Chips in a Tempura Beer batter.

I wasn't working today and it cooled off enough that I decided I was going to cook something special that I haven't made in a couple of years. Julia Child's Sauté de boeuf à la Bourguignonne, with some minor adjustments. Beef tenderloin filets in a wine sauce with mushrooms and pearl onions. Or in this case small Cipollini onions because I couldn't find pearls. Much easier to peel than the pearl onions.