Ann_T

Moe that big steak and egg breakfast yesterday morning and wasn't hungry for a big dinner. All he wanted was some toasted sourdough cheddar cheese bread. Toast is just a vessel for butter.

I'm not familiar with that bread but I would love to give it a try. Thanks for sharing the link to the recipe. Took a sourdough out of the fridge last night and it was left on the counter from 9:00 PM until just before 4:00 AM this morning. This was dough was in the fridge for five days. Baked two cheddar stuffed loaves.

I started using a new method recently for making a "starter" for my next batch of sourdough. Rather than making a sourdough biga using 60 to 80g of discard, with 220g of flour and 220g of water, I am using just the "scrapings in the jar" method from Culinary Exploration. Very simple method, that you can get started by just adding a teaspoon or two of discard in the bottom of a small jar and stirring in 55g of water and 55g of flour. Cover and leave to rise until more than double. When ready to use, just spoon out most of the starter into a bowl, leaving enough scrapings in the bottom of the jar to feed again. The first few batches I've made with this method, I also added a pinch of yeast, less than a gram as insurance just in case. But yesterday, I wanted to test the strength of this little preferment without adding any yeast. I fed two little jars, with just the scrapings, and left them to rise during the day. Last night one of the jars went into the fridge and the other into a batch of dough. I spooned 90g of the biga into a bowl, added 600g of flour and 420g of water, along with 8g of salt, and after the last stretch and fold, left the dough on the counter overnight for an 8 hour fermentation. I left enough scrapings in this jar to feed another day and it also went into the fridge. Baked four baguettes this morning from about 1110g of dough. Really happy with this method.

The first of the season Halibut was in the fish counter yesterday. Haven't had fresh halibut since November. Thankfully the season is a long season and we should have halibut for the next 8 months. Went simple. Just seared on a cast iron grill pan and finished in a hot oven. Served over a bed of asparagus (from Mexico), with a lemon Beurre Blanc sauce with chives from our garden and a basmati rice pilaf.

@Dejah, your dinner looks delicious. I need to cook more cabbage, including Napa. I like how most of the grocery stores are now indicating products from Canada. Difficult to find some vegetables though not grown in the US. Like spinach. I wanted spinach the other day, thinking I would make Stracciatella Soup. Had to change my plan. Last night's dinner. Grilled European Wieners served in toasted homemade "ball park style hot dog buns" With double fried fries.

Yesterday I made "Ball Park Style" hot dog buns. At least that is what Moe calls them. Similar to the buns used for Lobster Rolls. The kind of bun that we would often find at different ball parks, where the bun has a slit in the top rather than a side split. Moe loves this type of bun. I want my hotdog or hamburger buns always toasted on the grill , so I really like this style of bun because not only can I grill the inside of the bun, but also the outside. Because they buns butt up to each other, the sides are not crusty.

Greek Baby Back ribs on the grill with a potatoes, zucchini and red peppers roasted in the oven. Moe's breakfast yesterday and I took the same to work for lunch. And in the background, was the sourdough boule baked early yesterday morning.

I got a head start on last nights dinner, by getting the lamb shanks browned and the wine sauce made before leaving for work. Then all Moe had to do was put the covered cast iron pan in the oven around 3:00PM so that they were cooked by the time I got home from work. Then all I had to do was cook the vegetables. The lamb shanks were served on a bed of mashed potatoes with the wine sauce, rutabaga, carrots (for Moe) and asparagus.

Last night's dinner. Thai Green Curry Chicken.

I rinsed it first, but didn't soak it. It wasn't overly salty. Like a ham, not something I'm going to cook very often as it doesn't fit into the low sodium diet for Moe. Problem with the boiled corned beef is I just don't like it. Every time I made it, I would wonder why since neither of us really liked it. I can't remember where I got the slow roasted method, but it was a game changer. Might have been actually someone here on eGullet. https://thibeaultstable.com/2014/03/19/st-patricks-day-dinner-corned-brisket-and-leftovers/

I roasted a very small brined brisket yesterday for St. Patrick's Day. When I say small, I mean really small. Just enough leftover for the sandwich I made Moe for breakfast. I'm not a fan of boiled corned beef so for the last 12 years, I've used a different method. The meat is rubbed with fresh garlic and lots of black pepper and roasted it in the oven.

I made Shepherd's pies this morning, one for Moe's breakfast and I'm taking the other one for lunch.

We had one of my favourite meals last night - Oxtails with polenta and zucchini.

Last night's dinner was a rack of pork, stuffed with dried prunes and apricots. I hadn't roasted a rack of pork in awhile, and this was always a favourite recipe. Served with mashed potatoes and pork gravy, fresh asparagus and a acorn squash.

Moe's breakfast. Homemade potato pea samosas with a choice of a simple tamarind sauce I mixed up and a hot ginger chutney that I bought.