Ann_T

Made Moe Migas for breakfast. Matt made corn tortillas yesterday and saved a couple for breakfast.

Got a head start on tonight's dinner. Made my favourite Garlic Basil Meatballs this morning, a mini version, and they are now simmering in the tomato sauce.

I would love your breakfast. And I never peel tomatoes. I like the skin. I made Korean Fried Chicken for Moe's breakfast this morning.

Thai Red Chicken Curry. Another dinner that didn't get made last night got made for breakfast this morning. Moe had it for breakfast and I'll take some for lunch.

This is one of my favourite meals. In fact it always makes it on my list of top five. Oxtails. I often serve it over polenta or with spaetzle. And tonight over mashed potatoes. Thankfully Moe loves this dish too. Needless to say, this is his plate, hence the carrots.

Today's bake. Had dough left from yesterday's batch after baking two pizzas. Shaped and put into the fridge for an overnight rise. Left on the counter for 90 minutes early this morning and baked under the spun iron cloche for 20 minutes and another 5 minutes uncovered.

Pizza tonight. Dough was made this morning. Started it early early around 6:00 AM and after a number of autolyze/stretch and folds, left it out on the counter until 5:00 PM. Matt made a 16 or 17" vegetarian pizza. Moe and I had lunch out so I made just a small 10" pizza for us to share. Baked using the Jim Lahey method of baking pizza on a stone, high up in the oven under the broiler from start to finish. Really like this method.

Father's Day dinner. Grilled burgers and corn on the cob.

Both Moe and I love dates. Definitely going to make this. Just showed it to Moe and he feels the same way. Made Moe a tomato cheddar chive omelette for breakfast.

One of Moe's favourite breakfasts is leftover roast beef with gravy and scrambled eggs. Leftover steak from last night's dinner worked just as well. Also baked eight small baguettes from dough that had been in the fridge since Tuesday. Taken out last night at 8:30 and left on the counter until 4:00 AM this morning.

Another worknight dinner that came together quickly. As soon as I got home I got started by peeling the potatoes and getting them on to cook. Seasoned Sterling Silver top sirloin steaks. One of our favourite roasts is the Sterling Silver top sirloin and the steak didn't disappoint. Tender and full of flavour. When the potatoes were almost cooked, I started cooking the steaks. Pan seared in a hot cast iron pan with a little olive oil and butter. Used the ricer to "mash" the potatoes with butter and cream. While the steak was resting, fried the mushrooms , also in a cast iron pan. I picked the chard from the garden and sauted with butter and a little garlic. There was enough drippings , with the addition of a little more butter to make a roux , added beef broth and a sprig of rosemary and simmered the gravy for a few minutes. We were eating in 50 minutes after I walked in the door.

Last night's dinner. Grilled Italian sausage with penne zitoni rigate.

@Kim Shook, Mr.Kim's chicken looks amazing. Simple, quick and easy work night dinner. Grilled boneless chicken breasts , grilled the bun, spread a pesto mayo that Matt made with his pesto sauce and topped with lettuce from the garden and sliced tomatoes.

I like the 3.5% but it isn't carried in most of the grocery stores. So usually I only have the 1%.

Did you use the 1% Buttermilk or the 3.5%?

I love this but haven't made it in quite a while Thanks for the reminder.

Pizza Night. Same day dough. Made two small Margherita pizzas and Matt made one large 17" Artichoke and Pesto. Harvested two of our basil plants and made a batch of pesto.

Instead of a Rabbit you have a Scotty dog.

I've never really cared all that much for Chicken Cacciatore. But I found this recipe for Chicken Cacciatore in Mattie Matheson's A Cookbook that I thought looked good and was slightly different. I had intended to make it yesterday and didn't so made it this morning for a late breakfast. Moe declared it a "great breakfast".

I think your loaves look perfect. I love a rustic look and it looks like you have achieved the crumb that you are looking for. I bet it makes great toast.

@PatrickT you can't be looking at the same loaf I am looking at. I love that look of that loaf. And great crumb. I need to start adding adding toppings to my loaves. Really makes a difference. I have often said, especially to anyone that wants to get into baking bread and is afraid of it, that it is very difficult to screw up. Even it if doesn’t come out looking perfect, it will still taste good. That said, last night’s bake, should not have turned out at all. I started a batch of dough before bed Thursday night. My intention was to leave it out on the counter overnight like I usually do and it would be ready to go between 3:00 and 4:00 AM. I’m always awake at the time so it is a good time to bake. This batch was 1000g of flour, 50g of starter that had been in the fridge since the last time it was fed, so for a week, 1 ½ g of yeast and 650g of water. I got up at midnight and noticed that the dough was ready to blow the top off of the 6 qt container. Apparently I didn’t need that little bit of yeast. The starter would have been sufficient. Since I wasn’t going to start baking at midnight, I put it in the fridge and went back to bed. I was working yesterday so I had Matt take the dough out of the fridge at 2:00PM thinking it would be warmed up and I could bake after we had dinner. The fermentation really had been too long and the dough did not look promising. Very soft. It wasn’t until I was shaping the loaves, that I started to think that I didn’t remembering adding salt to the dough. Wasn't sure so would have to wait to see. I debated just tossing the batch, but decided what did I have to lose. Shaped three smaller boules and three baguettes. Wasn’t looking good. The loaves were not holding their shape well and were spreading out rather than rising. Went ahead anyway and started the three boules under the iron cloche. Was pleasantly surprised when I lifted the cloche to find that they had great oven spring . As for forgetting the salt I wasn’t too concerned. My grandparents lived next door. My grandfather was on a salt free diet in his older years and my grandmother would order special salt free white loaves from a local bakery. As a kid, I loved that bread, sliced, buttered and sprinkled with salt. So I did definitely forgot the salt, but as you can see the bread turned out well, great shine on the crumb, the taste is wonderful , just a nice hint of sourdough and when buttered and sprinkled with salt, brings back wonderful memories of my beloved grandparents. So see, it really is difficult to screw up bread.

I usually only make Tourtiere on Christmas Eve. But decided to make a meat pie and since Moe loves tourtiere that is what I made. I made the filling yesterday. Made the pastry this morning before leaving for work. Instead of a pie I made Tourtiere Puff Pastry turnovers for dinner tonight. Served with a salad and some of the Chile sauce that Moe likes with his tourtiere. I still had a jar in the pantry from the batch I made last Christmas. I have the other half of the pastry left and some filling so I might make a few more in the morning for the freezer.

I'm not big on leftovers and there was leftover tomahawk steak from last night's dinner. So I repurposed it this morning in the Breville PC with onions and beef broth turning it into a pot roast. I often do this with leftover rare roasts. Made Moe a sandwich on baguette for breakfast.

@heidih, I find it amusing that the minute the temperature gets over 22°C people here complain about the heat. The one thing I actually miss about living in Toronto is a hot summer. So I'm enjoying the hot days. I seasoned the olive oil with fresh garlic and toss all the vegetables with it. The potatoes are so good done on the grill.

Beautiful 90° F summer day and the air conditioner was keeping the house comfortable so I didn't want to cook inside. So everything was done on the grill. Presalted a 1.500 K Tomahawk steak on Monday and grilled it tonight along with russet potatoes, green and yellow peppers and green beans.