Ann_T

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.

I would eat that for breakfast in a heartbeat. I better not show that to Moe. Baked Cinnamon buns last night. Served early this morning in bed with a cappuccino.

Dinner tonight - Bangers and Mash. Dessert Warm cinnamon rolls.

@Shelby That is the best looking fried chicken. First pizza of the New Year. Dough was a six day dough, made on Monday and left in the fridge until today. I had my son take it out of the fridge around 3:00 PM so that it would be ready to go when I got home from work this evening. Baked two pizzas, one at a time on a stone on the grill. Temperature was around 700°F. One three cheese pizza for Matt and an Italian Sausage and Mushroom for Moe and I. The sausage was a quick homemade version, of ground pork, garlic, crushed fennel seed, salt, pepper, red pepper flakes and a little red wine.

I'm with you @suzilightning. I want scrambled egg with my corned beef hash.

@Kim Shook, must be nice to be enjoying warm weather at this time of year. Made a pitcher of Sangria, a salsa and guacamole and called it dinner.

A "bastardized" version of a Thai chicken with rice noodles. Winged the dish using ingredients that I had on hand. Moe ate this for breakfast and I'm taking some for lunch.

Baked Tuesday, from dough that was in the fridge since Monday. Baked three small boules in the CSO and the other three in a Waring Countertop oven. The CSO loaves had more shine on the crust, but the crumb was the same on both batches.

@JoNorvelleWalker, I actually tried it accidentally, not on purpose. It wasn't until after the bread was baked that I realized I had used the Bake steam setting. Next batch I will use the Bake Steam setting on purpose to see if I notice a difference.

Not hungry tonight. Moe said he would settle for something sweet. So.............. We had Marbled Cream Cheese Brownies for dinner.

Shelby, I know, I always feel like I have to confess when I take a short cut. Either way, the biscuits turned out great. Finally made Moe a late breakfast or maybe an early lunch. We both had a beef dip sandwich on the bread baked this morning. And I roasted the potatoes in the Lodge cast iron pan. The 10.25 size. Using the Bake Steam setting.

Planning on making Beef Dip sandwiches for a late breakfast. Just waiting for the buns to bake. Since we were up early I made Moe a "pre-breakfast' to tide him over. I was looking for an excuse to use this cute little egg holder.

I haven't noticed, but to be honest I haven't looked. I will when I use it again later this morning. I did a test this morning. I shaped six small boules from a batch of bread handmixed yesterday morning and put directly into the fridge after the last stretch and fold. Taken out this morning at 2:30 AM and left on the counter to warm up. Three of the Boules were baked in the CSO and three in a Waring Pro countertop oven. Both ovens were preheated and the boules were baked on stones. The CSO at 450°F and the Waring at 500°F. The CSO bread setting steams automatically at the beginning of the bake and I sprayed the loaves in the Waring, three times in the first 10 minutes. Three in front baked in the CSO and the loaves in the back were baked in the Waring. There was an noticeable difference in appearance between the two. Middle Boule was baked in the Waring. The CSO crust was quite shiny where the Waring (on the right) crust was duller. The crumb was basically the same. This one was from the Waring. And this one in the CSO Both had "shine".

@CantCookStillTry, I'm looking forward to your review of the S8 and the camera.

Welcome @jer_vic. I'm new to the CSO too. We have the same model. 300N1C. I'm assuming that you are in Canada. I've had mine for about 6 weeks now and I have baked quite a few loaves of bread in it. I bake on a stone. Just like I would in my regular oven. I preheat on the convection bake setting, and I bake the bread on the bread setting at 450°F. If the loaves look like they are browning to quickly, I will turn the oven down to 400° F for the last 5 to 10 minutes. I've been really impressed with this oven. If you look back a few pages to page #25, you can see the first loaf that I baked. I've also posted photos of other loaves all baked in the CSO.

My favourite roast - Sterling Silver Top Sirloin. I like this cut even better than prime rib. Flavourful and tender when cooked rare to medium rare.

@Shelby beautiful biscuits. I love biscuits and gravy. Not something commonly found on menus in Canada. So I always have to make it myself. Breakfast. Beef and Green Bean curry with rice and homemade chapati. Started yesterday morning in the Breville PC intended for dinner. Saved instead for breakfast. Just had to warm up the Basmati rice in the steam oven and make the Chapati