Ann_T

Tonight's dinner. We were eating in less than 90 minutes after I got home from work. In between stages I watched the Blue Jays game with Moe. Thank goodness for a good timer. This is the second Cooper timer I have owned. First one the digital screen went on it after about 15 years or more, so Matt bought me a new one a few years ago for my birthday. Gets used multiple time a day. Green Peppercorn Steak with Parisienne potatoes, cauliflower and green beans. Added a touch of Armagnac to the sauce. The Parisienne potatoes are cut from Russet potatoes using a melon baller.

Made Moe an egg salad sandwich for breakfast on a fresh baked baguette. Fresh chives from the garden.

They almost always have skin on the bottom. Unless you are making battered fish and chips, you don't need to remove the skin before cooking I start the filets good side up and then it flip it with skin side down and finish in the oven. If you slide a metal spatula/ flipper between the flesh and the skin it slides right off. Or you can just plate it and the meat just comes away from the skin with each forkful. If I'm making fish and chips I always ask the person behind the fish counter to remove the skin for me.

Put a sourdough in the fridge on March 29th and took it out last night and left it on the counter until 2:00 AM this morning. So it was six days in the fridge, and baked on the 7th day. Baked 12 mini baguettes.

Last night's dinner. Fred's Italian Chicken with a side of pasta.

Scrambled eggs with tomato and toasted sourdough for breakfast.

This dough just kept on giving...... It was started at 4:00 AM Sunday morning with a sourdough Levain. After the last stretch and fold, I divided it into three pieces. One that was 500g and one that was 350g, both went into different containers, and the remaining dough went into a larger container and into the fridge along with the smaller 350g dough. The 500g batch was left out on the counter for a room temperature fermentation and Matt made himself a large pizza late afternoon. The 350g dough got taken out of the fridge at noon and left on the counter until I got home from work and I baked a small pizza in the OONI for Moe and I to share for dinner Sunday night. That left the large piece, still in the fridge since Sunday. Matt took it out this morning around 8:00 and cut off another 500g piece and baked himself a pizza around 3:00 PM and I used the remaining dough to make this loaf. Just out of the oven. Edited: Moe really wanted a slice of warm bread so I caved and sliced it while it was still warm. Buttered Bunny!!

Last night's dinner. I decided to buy halibut steaks this time instead of the filets. And although the fish is the same and tasted wonderful, I decided there is a reason I never buy steaks. I hate bones. It was a work night so dinner was quick and simple. Roasted potato wedges and fish grilled in a cast iron grill pan and finished in the oven. Served over spinach with a lemon brown butter.

OH MY!!! perfectly cooked rack of lamb. I would devour everything on that plate.

I think this looks delicious and I like that you used cashews instead of peanuts. I baked cornbread this morning as per requested by Moe. Had a second cappuccino with a warm slice.

Margherita Pizza for dinner tonight. Sourdough crust, stared with a levain at 4:00 AM this morning. Baked in the Ooni.

Kim, I'm not a breakfast fan, but if I have to have breakfast out, it is eggs benedict that I order. That one looks perfect. I would also like the scones. They do look tender. Breakfast is served. Made a Thai Chicken Red curry served over rice for Moe this morning. I'm working today so I'm taking the same for lunch.

Now that is a beauty. I'm always amazed at how a loaf turns out when I do something different, like using a dough that has been in the fridge for a week, or not refreshing the starter. And then it turns out like that beautiful loaf. Love the crust and the rusticness of it. I can just imagine how delicious it is.

Started two batches of sourdough last night. Both started with levains that had been in the fridge for 3 days. One went into the fridge for another day and the other was left out on the counter for a room temperature bulk fermentation. Had more than doubled by 3:00 AM this morning. Baked two baguettes and two loaves in vintage bread pans. I've never baked sourdough in bread pans before.

We have two Thrify's in the area. And both have a full butcher and fish department. I live in between both so I have an option. I hate buying packaged meat and fish. I want to be able to pick out what I want.

Last week, the first week in season Thrifty's had it on for $4.99/100gs, but this week it is up to $5.49/100gs. Which is still not bad, considering by the next week or two it will probably be up to 6.99/100gs. We don't have Sobey's here, but I think Thrifty's is owned by the same company. Does your Sobey's have a full seafood and butcher department too, like Thrifty's?

Braised Lamb Shanks in a wine sauce over mashed potatoes with rutabaga and zucchini.

Picked up more halibut this morning before going to work. First week back in season so it is on sale until Thursday. When I'm sure the price will jump. Grilled green, red and yellow peppers, eggplant, zucchini, and red onions and drizzled with a vinaigrette and served warm along side the halibut. The halibut was grilled on a cast iron grill pan and finished in the oven.

Shelby, I'm sorry you are having to deal with this again. That was what Moe had recently. He had to have a tooth pulled and a bone graft. In his case though the tooth that had be pulled is the tooth that actually anchors a partial bridge. So Tuesday he goes back to our own dentist for molds to be made and hopefully they will be able to adjust his bridge by adding the missing tooth. That apparently is the simplest solution assuming it works. He wasn't interested in eating much for the first two days, but after that he was able to eat. Mostly softer foods, like soup, scrambled eggs, and he wanted toast so I just cut the crusts off of them.

I had some leftover cooked halibut so I made Moe Halibut Cakes with poached eggs and hollandaise sauce for breakfast.

I promised Moe Halibut Fish and Chips, so I picked up fresh halibut before going to work yesterday. Batter is a tempura style beer batter. Moe's plate. Mine.

Breakfast is served. I had planned to make a stir fry last night and didn't so I made it this morning and Moe had it for breakfast and I'm taking the same for lunch. Chicken stir fry with baby bok choy over crispy Shanghai noodles.

Tonight's bake. Dough was made with a levain and was the last of the two doughs made and in the fridge since last Friday. Taken out of the fridge late this morning and baked tonight.

The first halibut of the season arrived this morning at Thrifty's,from ship to store. I've been waiting for fresh halibut since last November. Definitely worth waiting for. I seared it in a cast iron grill pan and finished it in a hot oven. Served with a lemon butter with pink peppercorns, roasted potato wedges and zucchini.

I took pictures of this batch of dough for a FB friend that is having problems with whatever she is doing. I fed my starters and spun off two new starters, one for her and a friend of hers. I don't really know this person, but she lives in the same area and participates on some of the local groups that I participate in. I can't quite figure out what she is doing wrong. She apparently is feeding the starter and using the discard to make a levain and even adding a little bit of yeast to a 1000g of flour. She is using the stretch and fold method, but her dough isn't rising. The starter should be strong enough without the addition of yeast, but I suggested that she proof her yeast first, just to make sure it is active. Not something I do, because I know that my yeast is good. She baked what looked like a beautiful loaf, and I expected to see at least two or three loaves, but she only got one from the 1000g batch, and when she sliced it, it was very, very dense. So I told her I would take photos of what my dough looks like over a few days. I fed my sourdough starter Thursday night and made two levains, with 55g of discard in each of them. Left the starter and the two levains on the counter overnight and in the morning, the starter went back into the fridge and I made two batches of dough with the levains. Both had 1000g of flour, plus the levain, 15g of salt, 1g of yeast (basically just a pinch) and 660g of water. After the last stretch and folds the dough looked like this and they both went into 6L containers and into the fridge. After 24 hours in the fridge. After 48 hours in the fridge. After 60 hours in the fridge. I left one dough in the fridge and I took one out last night and left it on the counter until this morning. I should have taken a picture at 4:00AM this morning because the dough was blowing the lid off of the container. So by the time I got around to shaping the loaves at 4:00 this morning this dough was going on 72 hours. Even in the cold fridge (3°C) the dough more than doubles. Baked two larger batards, two smaller batards and one baguette.