Ann_T
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Posts posted by Ann_T
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You can also make them with leftover halibut.
Great with poached eggs.
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I make my Salmon Patties/croquettes/cakes with mashed potatoes.
Salmon Patties
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2 cans red sockeye salmon (or fresh cooked salmon)
1 1/2 cup soft
fresh breadcrumbs
1 to 2 tsp of dijon mustard
1/3 cup chopped green onion
2 potatoes mashed
1 tablespoon chopped parsley
Pinch of Thyme
1 egg beaten
1/4 parmesan cheese
salt and pepper
.Flake salmon in a mixing bowl and add 1/2 cup bread crumbs, green
onions and mustard and mashed potatoes. Mix with fork until well
blended. Add beaten egg, thyme, parmesan cheese, parsley, and salt and
pepper.Shape mixture into patties. Mixture will be very soft. Add more bread
crumbs if necessary. Cost patties with remaining bread crumbs. Heat
butter and oil in skillet over medium heat. Add salmon cakes and fry 5
minutes on each side or until nicely browned.-
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Look what I picked up yesterday.
Now in the freezer. A whole Lamb. 36 pounds of free range Cowichan Valley Lamb.
First meal from the new lamb. Grilled Rack of Lamb
with home-made fresh mint sauce.
Potatoes roasted in duck fat.
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Kim, nice looking biscuits.
We had pasta for dinner Wednesday night.
Simple sauce of pork, tomatoes and olives.
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Anna, I would be very, very happy with leftover orzo for breakfast.
Usually I show pictures of Moe's poached eggs.
But today I'm sharing a picture of my poached eggs. I don't like runny egg yolks.
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I think I need that pizza dough recipe.
David, I use my regular dough for pizza, but give it an extra day or two fermentation in the fridge.
Basic recipe is 1000g flour, 680g to 720g water, 4g yeast and 26g salt. The dough was made on Sunday night. (actually a 1500g batch) and I baked bread with 2/3rds of the dough on Monday, and remaining dough went back into the fridge until Tuesday. Baked pizza and another large loaf of bread with the remaining dough. Baked on the grill in a Bakerstone Pizza oven.
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The best reason to make home-made bread is for the toast.
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Yesterday's breakfast which was suppose to be Monday night's dinner, but we ended up going out.
The brisket was slow roasted and the Mini baguettes baked Monday afternoon.
Warmed up in the gravy
and served with fried potatoes.
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Thanks Scubabdoo.
Steve, nice to see you posting. I always enjoy your dinner photos.
Pizza tonight.
Burgers and fries a couple of nights ago. The fries were double fried.
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Patrick, really like that second picture of the lone tomato.
Italian Roasted Chicken with a side of
Pasta Aglio E Olio.
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CatPoet, love the look of your sesame loaf. My husband would agree with you. He whines when he has to eat store bought bread, even if it is from one of the better bakeries.
Yesterday's bread. Half small rounds and half mini baguettes.
The baguettes were made for brisket of beef sandwiches.
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Great-looking poached eggs! How do you get them to be that shape? I'm guessing wrapped in plastic but..
No, they were just cooked the normal way in simmering water with a teaspoon of vinegar. I just give the water a swirl and slide the egg into the centre of the swirl, move it over and slide the second one in. I think because these are really fresh eggs, the albumin is firmer and holds the shape better.
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Just an fyi. I have wrapped fish filets tightly in plastic wrap and then FoodSavered. They were great a month later.
Once the season is over, I will still be able to purchase Halibut "flash frozen" at sea from my local seafood shoppe. Next best thing to fresh.
Thanks Rotuts.
~Ann
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So many amazing meals.
My mouth is watering over Crouton's photos with the bone marrow and the Sweet Potato Gnocchi. Great photos.
Okanagancook, your Chilli Pork with Cashews looks delicious. I think I might have to look for that cookbook.
A few recent meals.
Pork Chile Verde with homemade flour tortillas.
Grilled New York Strip.
Fresh Halibut. The season is almost over for fresh. So I'll need to have it at least one more time before the season ends.
Roast Chicken Dinner.
I baked bagels one day so we had them for dinner topped with cream cheese and smoked salmon.
Pizza again. Baked on the grill in the Bakerstone pizza oven.
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Scubadoo, your frittata looks amazing. Love the side of potatoes.
Farm Fresh Poached Eggs with toasted homemade sourdough bread.
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Cranberry and Pistachio Baguettes.
Dough was hand-mixed last night and left to rise in the fridge overnight.
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Fed both sourdough starters last night and made two sourdough bigas with the excess. Left on the counter overnight. Handmixed two batches of dough, one with a white sourdough biga and the other with a Spelt sourdough biga.
Baked both rounds and baguettes.
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Moe's breakfast.
I had some small pieces of beef tenderloin in the freezer, leftover from when I trimmed a whole tenderloin.
Perfect for breakfast. Seared the beef quickly, and then sautéed some mushrooms in the same pan. Served with buttered basted eggs.
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Rotuts, definitely. Lots of butter.
Bagels fresh out of the oven. The dough was hand-mixed. Usually I knead the dough in the Magic Mill, but I had this bright idea that I would hand-mix using the autolyze and stretch and fold methods.
Turns out this method is a lot easier to do with a dough that has a higher hydration. Bagel dough is a more stiff dough, at 56%.
I'm going to run over to the store and pick up some smoked salmon for dinner.
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I made Samosas recently using a favourite recipe from Julie Sahni's Classic Indian Cooking. I woke up with a craving so I made them early and took most of them to work to share. Moe had his breakfast.
The recipe is here:
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Yesterday's bread. Hand-mixed late afternoon and baked last night.
72% Hydration.
Sliced this morning and toasted for breakfast.
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Potato Pancakes and Sausage.
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I've never been a fan of BBQ sauces because I don't like sweet with meat. The exception is the TBQ sauce from the Tunnel BBQ restaurant that had been around for 73 years in Windsor, Ontario and just recently closed. They are still going to be selling their sauce.
I have a copy cat recipe for TBQ sauce that was published in the Windsor newspaper years ago.
I use this sauce on ribs, wings, pulled pork, etc..
TBQ SauceSource: Windsor Newspaper
1/2 cup Ketchup
1/2 cup prepared mustard
1/2 cup vinegar white
1-1/2 teaspoons salt
1-1/2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1-1/2 teaspoons chile powder
1/4 cup white sugar.
Place all ingredients in a blender and mix.
MY NOTES:
The original recipe did not require refrigeration. I stored mine in the refrigerator. And it lasts for months.
I used less sugar than was called for, because I really do prefer a more savory then sweet sauce. -
Cat, I would love to see your loaves. Bread doesn't have to be fancy to be good.
~Ann
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Establishing and Working with Homegrown Sourdough Starter
in Pastry & Baking
Posted · Edited by Ann_T (log)
I fed both my starters on Thursday night and made a "preferment" with 60g of discarded starter, 225g of flour and 225g water. Left if covered on the counter over night.
This is what it looked like 7 hours later.
It went into a batch of dough Friday morning - 1000g flour, 680g water and 27g salt. Two autolyze rests, and a number of stretch and folds over the first hour and then into the fridge. It came out of the fridge today just before 3:00pm and was ready to shape shortly after 6:00 pm.
Baked in Dutch Ovens.