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Ann_T

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    http://www.thibeaultstable.com/

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    Cobble Hill

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  1. Ann_T

    Breakfast 2019

    The last of the smoked salmon. Moe's breakfast. Eggs Benedict with smoked salmon on toasted rye with Hollandaise sauce.
  2. Ann_T

    The Bread Topic (2016-)

    @JoNorvelleWalker, I do have to disagree with you a bit. I've tried using just the steam bake and a combination of steam bake and then switching to convection bake without steam, but I always come back to the bread setting. I find I get the best crust using the bread setting without having to make any adjustments.
  3. Ann_T

    The Bread Topic (2016-)

    Look at the beautiful shine on the crust.
  4. Ann_T

    Breakfast 2019

    Breakfast is served. Potato Latkes with smoked salmon.
  5. Ann_T

    Dinner 2019

    Tonight's dinner. We had lunch out so neither of us was in the mood for a big dinner....So......I made up a smoked salmon platter with homemade sourdough rye. The smoked salmon was wonderful. Scottish Atlantic Salmon oak smoked. And so as to not upset @HungryChris I added capers.
  6. Ann_T

    The Bread Topic (2016-)

    Thanks @BetD . Both ovens were set at their max of 450°F. And I used the Turbo Convection setting on the Oster.
  7. Ann_T

    Breakfast 2019

    All Moe wanted for breakfast this morning was toasted rye with some some really good 3 year old cheddar from PEI. So that was easy.
  8. Ann_T

    Dinner 2019

    No not dried. I have red currants in the freezer that I froze last summer.
  9. Ann_T

    Dinner 2019

    @TdeVI found the recipe HERE. I adapted the recipe slightly, but for the most part I left the sauce as is.
  10. Ann_T

    The Bread Topic (2016-)

    Today's Bake. Sourdough Rye. Fed my starter before leaving for work yesterday morning and made a biga using 80g of the discard. Moe put the starter in the fridge around 2:00 PM because it had already doubled. And the biga went into a batch of rye bread last night. Dough was given a cold fermentation over night. Took a while for the dough to come to room temperature and start to rise. Finally went into the oven around 4:00 PM. Two large sourdough rye. Next time I think I will make four smaller loaves.
  11. Ann_T

    Dinner 2019

    Tonight's dinner. Duck breast with red currants and port sauce.
  12. Ann_T

    Dinner 2019

    Promised Moe my Caesar Salad for dinner last night so I had to come through. Served with wings. Platter for two , which we shared in front of the TV watching the NBA Dunk competition.
  13. Ann_T

    The Bread Topic (2016-)

    @ElsieD, great bake. Look at that crumb. Nice and holey. And nothing wrong with your slashing either. I use a razor blade for scoring.
  14. Ann_T

    Dinner 2019

    I'm so jealous of those of you that have a Wegmans. Loved Wegmans when I lived in Dunkirk, NY for a couple of years. I had a triangle route that I would take. I was in between Erie PA and Buffalo and I also had the option of Jamestown. Depending on how I felt, I would go to at least one or two of these each week. We extended our Valentines dinner over two nights. Had planned on Garlic Shrimp Tapas for an appetizer but knew that if we had that we wouldn't eat dinner. So we had the appetizer as a main course last night followed by dessert. Baked my decadent brownies and made Sundaes for dessert.
  15. Ann_T

    Dinner 2019

    @liamsaunt WOW!!! your photo of the salmon sandwich is spectacular. Dinner for my Valentine. I made Moe one of his favourite dinners. Chicken Breast Perigord. This recipe comes from Lucy Waverman a Canadian Toronto-based food journalist, editor, columnist, food consultant and cookbook author. I've been making this dish for Moe for 30 years. A mushroom Duxelles is stuffed under the skin of boneless chicken breasts. I adjust the wine sauce slightly turning it into a green peppercorn sauce.
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