Ann_T

Pizza tonight. Dough was made on Wednesday and had been in the fridge until noon today. Dough was ready to use by the time I got home from work at 6:00 PM tonight. Seasoned some ground pork to make some bulk Italian sausage. Fried some up and topped the pizza with the sausage and sliced mushrooms. Baked in the Ooni.

Love the idea of those potatoes, but it is the blender that really interests me, with all those attachments. So many wonder meals. @Kim Shook, I would have ordered this too. Except I do like mine more rare. @liamsaunt, I don't care for scallops, but Moe loves them. Next time I cook scallops for Moe, I'm going to copy your dish for him. Great photo. Makes me want a roast chicken/turkey dinner just for the mashed potatoes and gravy. Pulled some rhubarb yesterday morning and made the first rhubarb pie of the season. Dinner was a simple pasta with grilled chicken breast and rhubarb pie for dessert.

Baked red currant scones this morning for an early morning treat.

@PatrickT, that does look like a wonderful sandwich bread. Yesterday's bake. Started two yeast levains Tuesday morning. They doubled quickly so I made two batches of dough, each with 1000g of flour, 1g of yeast, 30g of salt and 630 g of water. The hydration is probably more like 65% by the time I dip my hand in water for each of the stretch and folds. Both doughs went into the fridge. I woke up at 1:00 AM yesterday morning and got up and took one batch out and left if on the counter until after 6:00 AM. The other batch is still in the fridge and will probably get baked sometime over the next three days. Baked 8 baguettes. Sliced.

I had two presalted lamb shanks in the fridge that had been intended for Tuesday night dinner. That didn't happen so I cooked them Wednesday for lunch. I looked for a recipe that also included eggplant and found one. Braised Eggplant Lamb Stew. A Lebanese recipe served with rice with vermicelli. Was pleasantly surprised at how good this dish was. I found the recipe on Cosette's Kitchen.

I had planned on cooking lamb shanks last night. But we both decided we weren't hungry enough to do the lamb shanks justice. So while we were out I stopped into Thrifty's Seafood/Fish counter and picked up fresh halibut again. I think Moe would have been happy with just the halibut but the plate needed something else so I roasted potatoes. Probably should have added something green. Seared and finished in the oven. So moist and tender. Nothing is better than fresh halibut. The lamb shanks will be on the menu tonight.

I hadn't made fudge in a while so yesterday I made my favourite Maple Cream Walnut fudge and Matt asked me to make the chocolate version too, but without nuts.

I don't know if you can call a pizza pretty, but I think this little 9" Margherita pizza I baked on the Ooni is the prettiest pizza I have ever made. The dough had been in the fridge since Monday.

@weinoo, I haven't made coq au vin in a while. Yours looks so good with all those pearl onions. Picked up fresh halibut for dinner last night. Pan roasted served with a lemon dill brown butter sauce. Beautiful big white moist flakes.

Moe's breakfast - Steak and Eggs. Had planned to grill this steak last night for dinner dinner and didn't so made it for breakfast instead.

Moe's breakfast. Meatball sandwich on a sandwich size ciabatta baked this morning.

Baked Ciabatta loaves early this morning. Three big and two sandwich size.

Linguine with my favourite Pork, Garlic and Basil Meatballs.

@Honkman, does that ever look good. Love the colours. Last night's dinner. Traditional roast chicken dinner. Chicken was presalted and then roasted at 500°F.

Pizza for dinner last night. Two small 10" pizzas one Margherita and one pepperoni. Baked in the Ooni 16. Dough was made early in the morning and left on the counter for about 12 hours. Was ready to use when I got home from work at 6:30.

Dough in the fridge since Thursday and taken out Saturday night and left on the counter until around 4:30 this morning and baked before I left for work.

Platter for two. Homemade sourdough rye with smoked salmon, cream cheese, onion, dill, and lemon.

@lemniscate, looks like that bread would make a wonderful sandwich bread. Sourdough Rye Bake this morning. Started two levains yesterday morning, one with the rye starter and one with the white. Both had more than doubled by the time I got home from work. Made two doughs, one white which went into the fridge and the other was a rye dough that I left out over night and baked this morning. Baked two sourdough rye.

Last night's dinner. Roast rack of pork with mashed potatoes, gravy, rutabaga and broccoli.

Comfort food. Chicken stew and dumplings to satisfy a craving.

Thanks @heidih. Thanks @rotuts.

Last time I made Pork Chili Verde I froze the leftovers. Pulled out yesterday for a quick worknight dinner.

I still had some buttermilk leftover from when I made the fried chicken earlier this week. So I baked a batch of buttermilk biscuits and made Moe scrambled eggs with biscuit and cream gravy. Gravy was also leftover from the fried chicken breakfast.

At 4:30 this morning I decided to make homemade Ball Park Hot dog buns. At least that is what Moe calls them. The recipe is called New England Buns, used for hot dogs as well as Lobster rolls, etc... Moe has always love the buns that are split down the middle on top rather than sliced open on the side. They came out of the oven just before I had to leave for work. So dinner tonight was grilled European wieners and I toasted both sides of the buns on the grill as well.

Last night I marinated boneless chicken breasts in buttermilk with salt, pepper and two microplaned garlic cloves, with the intention of making fried chicken for dinner tonight. Dipped in seasoned flour (mix of flour and cornstarch, pinch of baking powder, salt, pepper (lots of pepper), and a little cayenne pepper. Doubled dipped before frying. Drained off the oil leaving some of the drippings. Added a little butter. Added flour to make a roux. Used half chicken broth and half heavy cream. Lots of black pepper, rubbed sage and a little thyme for a cream gravy.