Ann_T

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.

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.

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.

Scubadoo, your frittata looks amazing. Love the side of potatoes. Farm Fresh Poached Eggs with toasted homemade sourdough bread.

Cranberry and Pistachio Baguettes. Dough was hand-mixed last night and left to rise in the fridge overnight.

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.

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.

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.

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:

Yesterday's bread. Hand-mixed late afternoon and baked last night. 72% Hydration. Sliced this morning and toasted for breakfast.

Potato Pancakes and Sausage.

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

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

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.

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

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.

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

Today's bread. Baked today, but the dough was hand-mixed yesterday and given 24 hours in the fridge. Sliced.

SobaAddict, everything looks delicious, but this is what I would love to try. Dejah, YUM!! Perfectly cooked roast beef. Made a Tarte Flambee for dinner last night. A Flammkuchen made with a yeast dough crust. Topped with a garlic seasoned Creme Fraiche, sauteed onions and bacon. Bacon is just on half because somehow I raised a son that won't eat pork. I made a large batch of baguette dough yesterday. Bread will be baked today. Used a little to make this 'pizza' crust.

Poached Eggs and Sausage. Toasted homemade bread.

Thanks Rotus. FauxPas, The cheese is from Natural Pastures - Mozzarella di Bufala Fairburn. Made from 100% buffalo milk from Fairburn Farms here in the Cowichan Valley. ~Ann

I shouldn't come here to browse so early in the morning. Now I will have cravings all day. This is a catch up post. Pizza last night. One with basil and olives and one with Italian sausage and mushrooms. Both with mozzarella di bufala made locally here on the Island. Ground top sirloin steaks to make burgers. Sirloin Cap Roast Everything cooked on the grill. Grilled Baby Back Ribs with TBQ sauce and roasted potatoes.

Nicolai, What a great photo. Kim, that is one beautiful quiche. And a perfect slice. A few of our recent breakfasts. Linguine Alfredo with poached egg and bacon. Pancakes with caramelized bananas in maple syrup. Poached Eggs. Meatloaf Hash and buttered basted eggs.