Ann_T
-
Posts
4,622 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Ann_T
-
-
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.
-
1
-
-
The best reason to make home-made bread is for the toast.
-
4
-
-
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.
-
5
-
-
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.
-
14
-
-
Patrick, really like that second picture of the lone tomato.
Italian Roasted Chicken with a side of
Pasta Aglio E Olio.
-
15
-
-
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.
-
4
-
-
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.
-
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
-
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.
-
15
-
-
Scubadoo, your frittata looks amazing. Love the side of potatoes.
Farm Fresh Poached Eggs with toasted homemade sourdough bread.
-
10
-
-
Cranberry and Pistachio Baguettes.
Dough was hand-mixed last night and left to rise in the fridge overnight.
-
7
-
-
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.
-
4
-
-
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.
-
7
-
-
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.
-
6
-
-
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:
-
3
-
-
Yesterday's bread. Hand-mixed late afternoon and baked last night.
72% Hydration.
Sliced this morning and toasted for breakfast.
-
5
-
-
Potato Pancakes and Sausage.
-
8
-
-
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
-
1
-
-
I'm assuming since, unlike the show CHOP, where the contestants are not given advanced notice of what ridiculous ingredients they have to work with , that the student was expected to do some research.
He made use of two very good sources available to him - his mother and eGullet. What is wrong with that?
~Ann
-
4
-
-
Jesusfdezprieto, look forward to your posts.
Huiray, your food is always so vibrant. Easy to imagine all the flavours.
CatPoet, I haven't made Swedish Meatballs in at least a year. They look delicious. Now I have a craving.
Kim, I would be happy with a bowl of your chili and cornbread for breakfast.
Last night's dinner.
Grilled filets with parisienne potatoes, zucchini and cherry tomatoes and
mushrooms in a cream sauce with thyme and creme fraiche in toast cups.
Chicken Livers Greek style.
-
12
-
-
Norm, it did heat up fast. Faster than my regular oven heats the stone. I made the peel out of a piece of Big Leaf (Western) Maple . It is the same wood that we use to make our boards. This piece was off a burl. Lots of amazing figures.
~Ann
-
3
-
-
Pizza last night using my new toy .
A Bakerstone Pizza Oven for the grill.
The oven gets up to 800°F depending on your grill. I have a five burner grill.
Baked two pizzas, both in less than 4 minutes.
First up was one topped with sausage and mushrooms.
The oven is hotter in the back so the pizza needs to be 1/4 turned every 45 seconds.
After two turns.
Really happy with the crust.
Second Pizza went into the oven immediately after the first came out. No need to wait.
In fact, I turned the grill down a little for the second pizza.
Second was a Margherita Pizza.
After first turn.
Just out of the oven.
My peel was too big for the Bakerstone, and I couldn't find a smaller peel locally, so I made my own.
-
16
-
-
I think it is as simple as leftover potatoes do not taste the same as just cooked potatoes. I call any potato that is cooked and not eaten immediately, leftovers. One of the reasons I do not like leftover stew if it contains potatoes. Potatoes never taste the same as they do when 'just' cooked.
~Ann
Breakfast! 2014
in Cooking
Posted
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.