Ann_T

Lebanese Dinner - Shish Taouk with Toum (Garlic Sauce) Marinated the chicken before leaving for work yesterday morning. Grilled. And served with rice and Greek Salad.

@eugenep Thanks for your kind words. I use a Canadian bread flour. It is from Rogers Flours and it is one of their commercial products. Protein is 13.4%. Even their regular bread flour available in grocery stores has 13.4 %. protein. I have tried a number of "pizza dough" recipes and also the 00 Caputo flour. And I haven't found a recipe or a flour that I like better than what I use. If I know that I am going to use a batch of dough for pizzas than I will usually increase the hydration. The batch above was 76% hydration and started with a yeast biga The higher hydration makes it easier to stretch with a couple of rests .

@Okanagancook. That is how I feel too. I would be happy to just eat the rim.

Pizza Night. Mushroom and Italian Sausage for Moe and I. and Greek Potato for Matt

Roasted a very small turkey today, an eight pounder, just so we could have Hot Turkey Sandwiches for dinner. and homemade double fried Shoestring fries for dinner.

I promised Moe yesterday that I would make him something sweet for breakfast. I had a few apples so decided to wing Apple turnovers. Made a version of Julia Child's fast Puff Pastry. Served with a second Cappuccino

Mexican on the menu tonight. Filete Al Chipotle (Filet of Beef with Chipotle Chile Sauce) I haven't made it in a few years. I forgot how good it is. And a pitcher of Sangria

Thanks @ptw1953.

@JoNorvelleWalkerYou always get such a beautiful golden crust. Tonight's bake. Fed my starter Saturday morning and made a Biga. Saturday night it went into a batch of dough and into the fridge until this morning. Baked 8 small sourdough baguettes. In order to get the benefit of the steam and not take forever to bake I started each baguette in the steam oven on the steam bake and after 10 minutes I transferred the baguette to a stone in the Oster Oven. Was able to bake the eight loaves in 80 minutes. ETA: Crumb Shot

Moe's Breakfast. Made him his favourite pancakes with blueberries this morning.

Made Moe Cornbread this morning. He likes his with honey.

Love this photo.

Tonight's dinner. Spicy Chicken and Eggplant with a black bean sauce.

My idea of breakfast. Baked Moe's favourite Oatmeal Cookies early this morning. Half plain and half with Callebaut White chocolate and cranberries. In time to have with his first cappuccino.

I agree @scubadoo97, but sometimes having the option of "quick" works. Especially one that tastes just as good. @eugenep, I didn't put a lot of broth in. Just up to the minimum. And the Breville PC is a 6 litre. I had less than two cups of liquid left so I froze it with the solids (garlic, onion). Too good to throw way.

@ptw1953, I baked this morning. I only made eight. Thinking that they would make great burger buns. Thanks again.

I made extra mashed potatoes last night so I could make these potato pancakes for breakfast. Very light as the eggs are separated and the whites beaten and then folded into the potato mixture. Served with Back Bacon and scrambled eggs.

@scubadoo97, I was a little leery the first time I tried it, but was more than pleasantly surprised that they turned out no different that when I did them in the oven. Browning first in cast iron and adding everything including the broth to the PC while hot shortens the time even further. Comes up to pressure quickly and then cooks for 50 minutes. If the shanks are on the large side I increase the time to 52 minutes on the Breville PC. Same with Oxtails. I love the way they turn out in the PC as well.

Thanks @ptw1953 for sharing your recipe. I made a batch of your rolls this morning and they are rising as I type. I think I might go with the 122.5 g. size.

I LOVE lamb shanks. My favourite cut. Lamb Shanks might just be what I would have on the menu if I knew it was going to be my last meal on earth. The last couple of times I've cooked them, I've made them in the Breville PC and they turn out perfectly fork tender in just 50 minutes. I brown first in a cast iron skillet and then place them in the PC while I brown a couple of white onions, a full of head of garlic, cloves just peeled and cracked and seasoned with fresh rosemary and salt and pepper. Added to the PC with some beef broth and a squirt of tomato paste and then cooked at the "bone in meat" setting for 50 minutes.

@ptw1953 you can find the recipe on my blog. http://www.thibeaultstable.com/2019/02/baguettes-with-biga.html You can also make this same recipe using sourdough starter instead of yeast. Would you please share your recipe for your morning rolls.

@ptw1953, beautiful rolls. Are they the same as we call Scottish Bap Buns? Made two pizzas for dinner last night and baked five baguettes with the remaining dough. Sliced this morning.

Mixed up a biga yesterday morning before leaving for work. Last night I added it to a batch of dough that went into the fridge for an overnight fermentation. This was a yeast dough, not a sourdough. Matt took the dough out of the fridge this afternoon so it would be ready to make pizzas for dinner. Made two pizzas and I have five small baguettes still proofing that I will bake tonight. Mushroom and Sausage for Moe and I and a three cheese for Matt. And rather than heat up the grill, the pizzas were baked on a stone in the Oster French Door convection oven.

Made a Tabbouleh Salad and Chicken Souvlaki for dinner tonight.

Made Moe ribs on the grill over indirect heat with the pellet smoking tube yesterday for breakfast and this morning made him a mushroom and spinach omelette.