Ann_T

Another Sunday Pizza night. I decided yesterday morning to feed my starter and make a biga before leaving for work. Used the biga in a batch of sourdough last night. It was a 1000g batch that I divided in half and placed in two containers and they went into the fridge. One for pizza and the other will be baked Monday or Tuesday as baguettes. My son took the dough for the pizzas out of the fridge around 1:30 this afternoon so it would have time to warm up and rise and be ready to use by the time I got home. I baked three pizzas. Matt's Greek potato pizza and an Italian Sausage and Mushroom pizza were both cooked on the stone on the grill. And the third, a Margherita baked on a stone in an Oster French Door convection oven. It was baked on the top shelf and finished under the broiler. This is the first time I have baked a pizza in this little oven. I was pleasantly surprised.

According to Moe, this was the best breakfast sandwich ever.( I love feeding him) I had planned to roast this small Sterling Silver prime rib for dinner. I pre-salted it a couple of days ago. Instead I roasted it this morning and made Beef Dip Sandwiches on homemade baguette for breakfast. I'm taking the same thing for lunch.

Last night's dinner. Greek Style Lamb Shanks cooked in the Breville Pressure Cooker. Greek potatoes cooked in the CSO, rice and broccolini sides. Dinner was ready in just under 90 minutes from the time I walked in the door. Not bad for a work night

We spent most of the day at the hospital in Victoria for Moe's pre surgery appointments. We had intended to have lunch afterwards but it was mid afternoon when we got out and decided to just come home. Stopped and picked up some Halibut and I made halibut fish and chips.

OOOH the perfect pizza.

Moe and I shared a tuna sandwich on ciabatta for breakfast this morning. This is my favourite way to make a tuna sandwich. Topped with sliced onion and tomatoes. Usually I serve this on Rye.

@JoNorvelleWalker, looking at the comparison, it appears that your Boule baked using the bread steam setting produces more of a shine to the crust. That is what I have noticed with my own bake on that setting. Sometimes, near the end of a bake, especially on loaves that rise higher, I slide a piece of foil over the top so that the crust doesn't burn.

@liamsaunt, it is a pizza shaped plate. Found it a few years ago in a local thrift shop.

Either a very late lunch or a very early dinner. Either way it was really good. I forgot how good Sablefish (Black Cod) is. I went in hoping to find some halibut but came home with Sablefish. Large flakes and so moist and buttery.

That loaf looks great @lindag. I love the shape. I used the remainder of the sourdough last night and baked two ciabatta style loaves. The one on the right was baked in the CSO and the one on the left, that I forgot about and over-browned, was baked in the Oster. I sliced that one this morning.

Pizza night. Moe and I shared a Pepperoni with green olives and Matt's pizza was vegetarian. Crust was sourdough.

Fed my starter again yesterday morning before leaving for work. And made a Biga with the discard. The starter went back into the fridge when I got home and the Biga went into a batch of dough last night and then into the fridge overnight. Moe will take it out this afternoon in time for it to warm up and rise and is destined for pizza tonight.

@JoNorvelleWalker I don't know how long the steam function is operating before switching to just bake, all I know is that I've tried the various options and for me, the Bread setting does the best job. I'm wondering if because the oven is so, so small that eight minutes of constant steam is sufficient. It is about a third of the full baking time. @BetD, a follow up on your question about oven temperatures. I bought a small oven thermometer this week and tested the temperature settings in the Oster. I tested first on regular bake and it was quite accurate at all the settings. The last temperature I tested was 450°F on the turbo convection setting and the temperature got up to 500°F which is what I was hoping for. That is the setting I have been using the most for when I bake bread in the Oster. I haven't tried testing the temperatures in the CSO yet. Maybe I'll try that this week.

Moe didn't want much for dinner so I pulled a sourdough baguette out of the freezer and gave him something to pick at.

I made a Thai Green Curry with chicken legs for dinner last night. Didn't photograph well, but I know it was really good because Moe wanted the leftovers for breakfast.

@JoNorvelleWalker I do. I preheat a stone on the convection bake and switch to the bread setting when the bread goes in the oven.

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

@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.

Look at the beautiful shine on the crust.

Breakfast is served. Potato Latkes with smoked salmon.

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.

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

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.

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

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