Ann_T

So many beautiful desserts. Panaderia Canadiense, I'm in awe. You are amazing. Franci, beautiful cake. It is tradition to always have a cake with strawberries for my husband's birthday. Love the white chocolate combined with strawberries. Blueberries are in season so I baked a pie.

Thanks Smithy, It has been almost too hot to bake bread. But since I was just about out of bread, down to the last small round in the freezer, I caved on Thursday and baked a double batch. Left the second batch in a little longer for a darker crust. Unintentionally. Should get us through until next week when it is suppose to cool off a bit. Since I was already going to have the oven on, I also baked a blueberry pie. Thanks BonVivant. Maybe I will try braising next time. Porterhouse steak - 1 3/4 pounds to share three ways. Potatoes were cooked in cream with garlic and fresh thyme. Starch from the russetts thickened the sauce. Added fresh shelled peas at the end with a little parmesan cheese. I blackened poblano peppers on the grill for chile rellenos. Roasted tomatoes and jalapeño peppers also on the grill for the tomato chili sauce. And cooked a pot of pinto beans.

BonVivant, I would have been happier with your lamb dinner. Couple of dinners from earlier in the week. I finally found a cut of lamb that I'm not that keen on. Lamb breast/riblets. I still have a few cuts of lamb from a whole one in the freezer. Greek style. Grilled. We have been having a very hot summer here on the west coast of Canada. I have four pots of basil that are thriving. So...... Fettuccine in a pesto sauce with grilled Italian sausage.

Liamsaunt, Oh My!!! it is just after 6:00 am and I want clams. Great photo. I'm imagining sopping up all that wonderful broth with that bread. We had an Indian curry dinner. A simple chicken curry with potatoes, lentils, basmati rice and homemade chapati.

Liuzhou, that is one great looking burger. Warm Caprese Salad. Tomatoes were wrapped in prosciutto, drizzled with olive oil and roasted at 400°F for 25 to 30 minutes or until the prosciutto started to get crispy. Served with fresh mozzarella. Drizzled with a fresh basil, garlic and olive oil dressing.

Shelby, I love that plate. FauxPas, lovely presentation. Looks like summer on a plate. I ground up a couple of sirloin steaks and made burgers for dinner. With homemade fries.

Here it is. Came out of the oven late Tuesday night.

Rotuts, I would be happy to send you home with a few loaves. Got a great deal on a box of brown tomatoes yesterday. After making dinner I still had over 50 tomatoes and all for $9.95. Hand chopped about 10 tomatoes, with garlic, basil and olive oil and served with spaghetti and roasted chicken.

What a pretty bread. Before and after baking. Baked two 750g batches of bread Tuesday night.

Thank you MM. Greek baby back ribs with all the Greek sides on Monday night. And my favourite chicken wings rubbed with fresh garlic, salt, lots and lots of black pepper and the zest and juice of a lemon was on the menu last night.

Sunday night's pizza. Sourdough crust. Pan Pizza for my son. I am not a fan of pan pizza. So I made this one for Moe and I. Topped with sausage and olives. There was enough sourdough left to make a baguette.

Hand mixed two batches of dough (750g each) on Tuesday and baked two pizzas and nine mini baguettes. Perfect size for a meal. Great toasted for breakfast or split lengthwise for sandwiches.

Quick and easy dinner. - Spaghetti with olive oil, garlic, hot red pepper flakes, baby spinach and roasted cherry tomatoes. Finished with fresh grated parmesan.

Ready to go into the oven. Topped with sausage and mushrooms. Baked on the grill in the Bakerstone Pizza oven.

Gfweb, no grapes, but olives and tomatoes and green onions. The dressing is mayo based with garlic and tarragon. You can find the recipe here. ~Ann

This is my version of a salad from a restaurant in Toronto - Vittorio's Spinach Salad. Vittorio's is/was an Italian restaurant in Toronto dating back to the mid 1970's. Over the years he opened and closed and changed locations a number of times. But the salad was always on the menu at each new restaurant. It is a family favourite.

So many amazing looking dinner. This is the place to come to get inspired. FauxPas, I keep coming back to look at your Pasta aglio e olio. A favourite here too but mine doesn't look as good as yours. I had nothing planned for dinner last night........so I stopped on the way home from work and bought what I needed to make an antipasto platter. . I roasted red peppers and grilled zucchini slices. Plated them with a caprese salad. Wrapped melon in prosciutto and drizzled with olive oil and black pepper. Thinly sliced a parmesan coated salami. Add cheese, olives and my home-made bread to one of our serving boards and dinner was served.

So many wonderful meals. Gfweb, perfectly cooked steak. Judging by the normal looking texture, I assume it wasn't sous vide. Spaghetti with grilled sausage and homemade baguette.

Beautiful loaf Anna and great ears. This bread was hand mixed last Saturday and baked today. 750G batch at 68% hydration.

Liamsaunt, Happy Anniversary. Lovely dinner. Love the idea of the clams with bacon jam and chives. Mexican again. Fajitas - homemade flour tortillas one topped with grilled chicken and the other grilled beef.

Paul, love your take on carbonara. ' Pizza topped with prosciutto and mushrooms.

Shelby, those wings are my favourite too. Wonderful crawfish dinner. Not something found around here unfortunately. Anna, lovely way to serve asparagus. Moe would love that for breakfast. Home-made flour tortillas for Potato, poblano peppers and cheese quesadillas.

Huiray, I want to eat at your table. My husband's birthday dinner. G Grilled Filet Mignon with roasted potatoes, corn and asparagus. It is a tradition that his birthday cake/dessert is always something with strawberries. Rolled Meringue filled with strawberries and whipped cream.

Anna, even prior to last year, when I found the stretch and fold method, I often made bread with a preferment, with or without sourdough starter. Even now, probably half the loaves I make are given a day or two cold fermentation. The longer fermentation also makes for the best pizza crust. ~Ann

I have to agree with Jonorvellewalker and CatPoet. I tried the NY Times No Knead a couple of times and found it lacking. I actually enjoy the whole process of bread baking so I missed the joy and satisfaction I get from baking bread.