Ann_T

Yesterday's early morning treat, Cornbread with an Espresso. Bought Oyster mushrooms at the Duncan Farmers market yesterday and used some in Moe's breakfast this morning. Made him a baked potato topped with bacon, oyster mushrooms and finished with garlic creme fraiche..

Thanks @shain, appreciate it. Will buy the beans this week. Italian Roast chicken with a side of Pasta Aglio E Olio.

@shain, would you please share your recipe?

Same day bread. Handmixed a 500g batch at 70% hydration in the morning before leaving for work. My son pulled it out of the fridge around 4:00 PM so I could make pizza for dinner. Enough dough left for a 10" Batard, baked in the CSO on the Bread Setting. Came out of the oven just before bed so wasn't sliced until morning. Makes great toast.

@HungryChris, you must be an early rise like me. Since I'm usually up between 3 and 4 AM, I have lots of time to cook. I would be all over your potato creation. Took bread out of the oven just before bed Thursday night, and all Moe wanted for breakfast on Friday was buttered toast. Thursday morning made Greek Chicken with Potatoes for Moe's breakfast and I took the same with me to work for lunch.

Burger a couple of days ago on a homemade Kaiser bun. Potatoes roasted in the CSO. Made two batches of dough yesterday before leaving for work. Both went into the fridge and my son pulled one out around 4 hoping for pizza. I decided to try and bake pizza in the little CSO. I've been using it for everything just about for the last two months so why not pizza. I baked two small 7" pizzas for Matt and Moe and I shared a Flammkuchen, which was baked on the 10" X 7" stone. I probably won't use the oven for pizza again. It is just too small doesn't get close to being hot enough to pizza.

Best Buy Canada had the CSO on again recently for $219. Canadian. Back up to $249.CAD today or $203. USD. Newest model.

@Eric Srikandan, you can find the recipe on my blog here. You are definitely ready for this recipe. It really is simple and can be made from start to finish in around 4 hours.

@paulpegg now if only you had left out the raisins I would be all over that loaf. I love that you were generous with the add-ins. (except the raisins) Started a batch of Kaisers this morning. Destined for Hamburger buns tonight and hopefully pulled pork sandwiches tomorrow. Proofing First batch out of the little CSO.

Oh WOW!!!, look at that amazing crust. I would like a slice or two of the mushroom, salami, bacon, mushroom and olive pizza. All favourite toppings.

Have I mentioned how much I love the little Cuisinart Steam Oven? Platter for Two I used it tonight for wings and potatoes. Cooked them one right after the other and the wings were kept warm on top of the oven while the potatoes cooked. Wings took 30 minutes at 450°F Bake Steam Setting and the potatoes 25 minutes on the same setting.

Liuzhou, I like your father's quote. Small presalted prime rib that didn't get cooked for dinner last night so it was roasted this morning for breakfast.

Thanks @lindag, Thanks @Tropicalsenior Thanks @scubadoo97 I still had some sour dough in the fridge so I made another pizza tonight. And before leaving for work this morning I made dessert. Actually I made two. One for our neighbour and friend. Tiramisu.

Monday was bread baking day in the CSO. Since it is small, I had to staggered the proofing and baking.

Hadn't made the Spanish Tapa - Garlic Shrimp in a long time. So I made a platter for two and Moe and I shared. With fresh baked bread for dipping. The loaves were all baked in the CSO.

@kayb Thankfully, onions cooking is something that will draw Moe into the kitchen every time. Love the smell of onions frying. I'm going to try your crockpot method. Moe requested cornbread this morning. Out of the oven by 5:30 AM Yesterday's breakfast Honey Garlic Chicken.

Oh My!!! look at the crackins. My favourite. Bowl of soup for breakfast. With toast. From this little Batard baked last night in the CSO.

@Shelby, I make a gratin similar but without the addition of flour. I let the potatoes simmer in a pot with cream, with a garlic clove and some fresh thyme, until the starch from the potatoes thickens the cream and then into the oven. That lodge pan is perfect for so many things. I've been using it as roasting pan. I haven't turned on my big oven in two months. Not since I started using the CSO. Thank you again for your recommendation. I know a half a dozen people now that have gone out and bought one since I got mine. And I think all of them were under the mistaken thought that they did not need or have room for another countertop oven. And now they don't know how they lived with out it. This morning I warmed up a piece of leftover pizza for Moe in the CSO, on the stone, but not preheated. Bake steam setting and in 6 minutes it was bubbling hot and Moe said it tasted just like it did last night. Normally I just threw out leftover pizza since I'm not a fan of leftovers. Used the other half of the dough for a Batard. Baked on the Bread setting for 30 minutes. The stone was preheated on the convection setting first. And I find that if I turn the oven down to 425°F instead of the 450°F that I don't have to worry about the top getting too brown or burnt.

Pizza tonight. Dough was made on Saturday and left in the fridge for about 32 hours. Cheese pizza. Baked on a stone on the grill. Temperature just over 600°F. Thin crust.

OOOH great crust. Pizza off the grill is on the menu at our house tonight. I just need to remember to call my husband and have him take one of the batches of dough out of the fridge around 3:30 so it has time to warm up some before I get home from work. You are welcome @Tropicalsenior. And thank you for the kind words.

@MetsFan5 You can find the recipe here. Honey Garlic chicken

Thanks @rotuts I promised Moe a Caesar salad for dinner.

@Anna N, I beg to differ. I think that your photos are great. I would eat everything in those photos. Those who know me, know that I don't like leftovers, with a very few exceptions. So, what I did today was very out of character. I still had half of the Sirloin Cap roast left over from Wednesday. It was cooked rare and I had intended to slice it thin and make sandwiches this morning. One for Moe's breakfast and one for me to take for lunch. But instead I decided to put it in the Breville Pressure Cooker and turn it into a pot roast. I just didn't want it to taste like "leftovers". WOW!!! is all I can say. The flavour of this meat was wonderful and did not taste like leftovers at all. It was so tender, but still held together when sliced. There was just enough meat for two nice size sandwiches. Moe had his for breakfast and mine is going to work with me for lunch.

Last night's dinner. Grilled Sirloin Cap with roasted potato wedges, Crimini mushrooms and salad. The potato wedges were roasted on the Bake Steam setting in the little steam oven. Worth having this little oven for that reason alone.

Platter for two. Lobster with Ginger, Garlic and Black Bean sauce. I still had four lobster tails in the freezer from New Years.