Ann_T

Shelby, just early morning here on the west coast, but I have a craving now for oysters. Presalted a Sterling Silver Prime rib on Thursday. Before leaving for work yesterday, I uncovered it and let it air dry in the fridge. Roasted at 500°F. Served with Yorkshire puddings and homemade horseradish.

Lots of ham leftover over from yesterday. Fried ham and eggs with toasted baguette. And Apple Kuchen with warm cream sauce.

Ringing out the old year. Ringing in the new had to wait until this morning. We never make it to midnight. Our tradition has always been to have lobster and champagne on New Year's Eve. Last year we decided to have local Dungeness crab instead. And this year, we decided to have crab, but to have it in a Cioppino, The crab weighed 2 1/4 pounds, and I added Clams, Mussels, local spot prawns and halibut to the pot. With home-made bread to sop up all the sauce. We shared a bottle of Champagne - Veuve Clicquot.

Final bread of 2015. Started this morning and out of the oven about an hour ago. Two 750g batches at 70% hydration, 22g salt, and 4g yeast. Four baguettes and four free form rounds.

We didn't have turkey for Christmas so I bought one on Sunday, presalted it, and roasted it last night. As Moe said though, a roast turkey dinner is all about the sides.

So many wonderful Holiday meals. Liamsaunt, that has to be one of the best looking roast chickens I've ever seen. Our holiday meals. Our Traditional Christmas Eve dinner. Tourtiere Chateaubriand rather than turkey for this year's Christmas dinner. Cooked on the grill and served with home-made Bearnaise sauce. And for dessert - English Trifle. An old favourite. Been making this Trifle for almost 40 years. Started Christmas Eve day, baking the cake and making the custard and assembling so all the custard, sherry and cake had time to meld.

Christmas morning. Spanish Tortilla Made Moe a couple of little sandwiches this morning using leftover grilled beef tenderloin from our Christmas dinner on home-made mini kaisers.

Sartoric, your dinner looks amazing. Friday night, I roasted a small turkey breast and made hot turkey sandwiches with double fried fries. Saturday night was Pizza night. Using dough that had been in the fridge since Wednesday. Baked two pizzas. in the Bakerstone Pizza oven on the grill. Greek Pizza for my son. Moe and I shared an Italian Sausage and Mushroom. Tonight we had roast chicken Italian style with a side of spaghetti Aglio E Olio.

Liuzhou, doesn't look like an accident to me. I would be very happy with your breakfast. Couple recent breakfasts I made for Moe. Poached Eggs Roasted a Strip Loin and made Moe one of his favourite breakfasts. Roast Beef, gravy and scrambled eggs. Chilaquiles.

Gfweb, Other than WOW!!! what else is there to say. Pork Schnitzel and Spaetzle with caramelized onions.

Huiray, thank you for giving the basics. That looks so good. I need to make it. Last night's dinner. Two Pizzas. Dough was made Sunday and left in the fridge overnight. Half Double 00 flour and half my regular bread flour. Topped with olives, tomatoes, sliced garlic and basil. This one had homemade Italian sausage and mushrooms. And there was enough dough left for a small batard. Sliced this morning for breakfast.

This thread always creates cravings. Thanks to Shelby I had a craving for Yorkshire Pudding. A family favourite. Roasted a small strip loin roast for dinner tonight. I presalted it before leaving for work. Roasted at 500°F for about 20 minutes and left to rest while the Yorkshire Puddings baked. I had a horseradish root in the fridge so I made horseradish. An exceptionally hot horseradish. Last night it was Burgers and homemade double fried fries. And earlier in the week I put a big pot of chili on to simmer. Served with homemade flour tortillas.

Liuzhou, beautiful lean bacon. Hard boiled eggs (actually they were steamed) with fried potatoes, onions and bacon.

Made an antipasto "board" for a late lunch. With home-made walnut and onion baguette baked this morning.

Rotuts, my husband Moe would agree with you. He loves water poached eggs. An easy breakfast to make. Poached eggs are not my favourite unless cooked hard and coated in Hollandaise. BUT, I might like them with leftover stuffing. What a great idea.

Great looking Granola. Loaded. Poached eggs with bacon.

Pizza last night. Made a Biga the night before and mix up a batch bread dough in the morning before leaving for work. Two pizzas. Greek for my son. Topped with potatoes, black olives and feta. And one for Moe and I to share With Italian Sausage and mushrooms.

Liam, love that photo. Pulled one of my baguettes out of the freezer this morning. Toasted and served with scrambled eggs and bacon.

Anna, thank you for catching that. It should read 20g of salt and 1g of yeast.

I've gone back to using a Biga/preferment. Something I use to always do. This batch of bread was started on Saturday evening. Just before bed, I mixed up 1g of yeast with 220 g of water and 220g of flour and left it covered on the counter overnight. In the morning it had more than doubled and was bubbling away. I added 530 g of flour, 290 g of water, 20g of yeast and 1 more little gram of yeast. So total yeast was just over 2/3 teaspoon. Hand-mixed using the stretch and fold method. After the last s/f the dough went into the fridge until this morning. I baked two long baguettes. One 24", which just fit diagonally on the stone and one was 22". Crumb. Is anything better than still slightly warm buttered bread?.

It has been a while since I posted to the Dinner thread. So many wonderful dinners and photos. Huiray, I keep coming back to your Pork meatballs & daikon in peppery milky pork stock. It looks so rich and delicious. My husband is fighting a head cold. I bet that would make him feel so much better. A few recent meals. Dungeness crab. Steamed and served with just garlic butter. Burgers and double fried potatoes. Farfalle in a simple tomato herb and garlic sauce. Chicken Curry Aloo Gobi , Basmati pilaf and homemade chapati.

Anna, beautiful shiny Challah. I'm sourdough'd out so I went back to "yeast" doughs. Started two different batches yesterday. Both at 1000g and 68% hydration. One was started with a Biga/preferment and the other with just yeast. Both left overnight in the fridge and then baked today. Eight mini boules with the yeast only dough. And 8 mini baguettes with the dough started with the Biga.

I agree with Rotuts. I appreciate a generous topping of frosting. Wish I had one now with my coffee.

Darienne, the recipe calls for an 8" round, but I used an oblong springform pan. Shelby, I often sub sour cream for yogurt and vice versa.

Kim you are one busy lady. Can't wait to see the photos. \\ Baked David Rocco's Apple Yogurt Cake yesterday. Very easy, simple cake to make. Definitely making this one again.