Ann_T
-
Posts
4,425 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Ann_T
-
-
Liuzhou, I owe you a thank you. So glad I saw your fried rice this morning. Looks so good. And it pushed me to make chicken fried rice to take for lunch. I had leftover rice from last night's dinner and three boneless chicken breasts in the fridge. Two of which were destined for tonight's dinner. So I used one of the breasts, thinly sliced, marinated in Shaoxing wine, sesame oil and cornstarch for about 25 minutes. Sautéed the chicken in the wok. Finished with Onions, garlic, ginger, green onions, peas and egg. Had to resist eating it for breakfast.
-
9
-
-
Grilled filets for dinner and served with buttered rice
and grilled zucchini, onions and peppers.
-
17
-
-
21 hours ago, DianaB said:
Many thanks for your kind comment. I have adored your pictures on this thread for a very long time. These days all my bread recipes come from Eric Kayser's book that I know other readers have criticised. This for using yeast in addition to sourdough but for me every recipe I have tried from that book has given wonderful results. Before Kayser I used the Forkish book and also had some great results but without the predictability of Kayser. I'm happy I have both and have learnt a great deal from each.
Happy Baking!
Thanks Diana.
I often add 60 to 100g of discarded starter to a batch of yeast dough. I reduce the yeast from 4 g to 2g if I am going to put the dough in the fridge overnight. It enhances the flavour and texture but without tasting like sourdough.
Just ignore any of those that criticise. Bake what makes you happy.
-
4
-
-
Diana, It would certainly suit me. I make sourdough , but if truth be told, it is my yeast based breads that I prefer. I only make sourdough because I can and I have a son that loves it. I'd love your bread.
-
1
-
-
Diana, beautiful crumb on your bread.
Double bake today.
One batch was sour dough, no commercial yeast. Started with a biga on Sunday and baked today.
Baked in Dutch Ovens. This was the small round.
Crumb.
The second batch, was a yeast dough that I also added 60g of discarded starter. Handmixed using the stretch and fold method and baked same day.
My husband came home just as I was taking the baguettes out of the oven and was looking for lunch.
So this baguette was sliced while still hot. Less than five minutes out of the oven.
-
6
-
-
Thursday's dinner.
New York Strips with Green Peppercorn sauce.
and for dessert,
Rhubarb Pie.
-
16
-
-
Moe requested soft boiled eggs for breakfast.
Farm fresh on Thursday, steamed for 4 minutes and served with toast fingers.
-
10
-
-
-
Norm, thanks for sharing your recipe. I will definitely be giving this a try. I've never made Swedish Rye.
Baked Kaiser buns yesterday to use as hamburger buns.
-
5
-
-
Elaina, lovely bread. Just look at that great crumb.
Liamsaunt, beautiful photo.
Grilled burgers and shoestring fries (double fried) for last night's dinner.
'
Homemade Kaisers.
-
21
-
-
Oh Anna, that looks so good.
Today's breakfast - Moe's. - Soft boiled eggs with toasted baguette.
Bread was still warm . Baked this morning.
Yesterday's breakfast was actually suppose to be Sunday night's dinner.
But I never got around to making it so I roasted the chicken breasts yesterday morning
and we had a roast chicken dinner with mashed potatoes, dressing and asparagus.
My kind of breakfast.
-
12
-
-
Hand-mixed two batches of dough on Saturday morning. Both went into the fridge for a long bulk rise. Both 750g at 72% hydration.
One batch taken out and baked early Monday morning.
Six small boules.
Second batch was taken out of the fridge early this morning.
and netted four baguettes.
-
6
-
-
Anna, nice looking burger and hot dog buns.
Same day dough. Hand-mixed in the morning and baked in the evening. 72% hydration. Six smaller size boules.
Sliced in the morning for breakfast.
-
7
-
-
Quail on the menu tonight.
Marinated earlier in the day with garlic, lemon zest, oregano, salt, pepper, and olive oil. About an hour or so before grilling added the juice of a whole lemon.
Grilled
Served with roasted potatoes, zucchini and tomatoes.
-
14
-
-
Up early so made Moe some toast to have with his coffee.
It was only 4:30 so I'll make him a real breakfast later at a more civilized hour.
Yesterday's breakfast
Ham and buttered basted day old eggs.
-
9
-
-
This weeks bread. Two 750g batches of dough both started early Saturday morning and then into the fridge for a longer fermentation.
Used one of the doughs on Sunday for two small pizzas. One topped with olives and the
other just a Margherita.
and two small baguettes.
Second batch was baked yesterday. Two Boules baked in Dutch Ovens.
Crumb.
-
11
-
-
2 hours ago, BonVivant said:
One of my favourite fish, halibut. Made a batch of Vietnamese fish sauce to go with the fish today and tomorrow (brill).
My favourite fish too. Love the way you prepared it.
I've never seen a halibut that small.
-
Inspired by Jvalentino to make chicken souvlaki. Usually I do not add onion or green pepper to the skewers, but I had a craving for charred onions and peppers.
Ready for the grill.
Served with rice, Greek salad, Chickpea flat-bread and a Lebanese Garlic lemon sauce.
-
19
-
-
HungryChris, great looking pizza. Just the way I love the rim..
-
1
-
-
Blue Dolphin, what a great idea. Moe would love sausage rolled in pancakes. I'll try and remember to do that next time.
Today's breakfast. So far.
Baguette came out of the oven last night.
Sliced early this morning
for toast.
Yesterday's breakfast
-
12
-
-
Baked a couple of baguettes tonight. Used a little of the dough to make a small pizza.
-
19
-
-
Thanks Blue Dolphin.
Scubadoo, I love potatoes with eggs.
Baked biscuits and made Moe
Biscuits with sausage gravy and scrambled eggs.
-
8
-
-
Shain, those bagels are beauties. I'll take a poppyseed with lox and cream cheese.
Dark chocolate and walnut baguettes. Also added cranberries to a couple of the baguettes.
-
10
-
-
Burger and crinkle cut double fried fries.
Hand-cut.
-
18
-
Breakfast! 2016 (Part 1)
in Cooking
Posted · Edited by Ann_T (log)
Steamed Moe "soft boiled" eggs for breakfast and steamed one, two minutes longer for me.
Wanted mine in-between soft and hard.
The eggs were local farm fresh eggs.
Even this semi-soft steamed was easy to peel