Ann_T

I made Moe Parmesan Bread Crumb crusted Halibut for dinner tonight. Served on a bed of spinach with roasted potatoes.

Tonight's dinner. Cioppino with halibut, spot prawns, clams and mussels. The halibut and spot prawns are from Walcan Seafoods. I picked up the clams and mussels from a local seafood shop in Duncan. And baguette for dipping.

@paul o' vendangeThe overnight rise was just a bulk rise. It was straight up discard and tiny bit of yeast. Enough for a slow overnight rise. Didn't bother to make a biga or preferment. It was ready to shape and proof around 4:00 AM this morning. I've been doing this a lot lately. I'm usually up between 2 and 3 am so if the dough is ready to go around that time or shortly after I can bake even on days that I work because I don't leave the house until sometime after 9:00. And I have been baking in my new oven, which means I can bake three or four loaves at a

@Duvel, beautiful loaf of rye. 1000g flour, 80g of discard and 1g of yeast. 30g of salt, 70% hydration. Finished the last stretch fold around 9:30 PM. Overnight rise on the counter. Baked this morning. Baguettes range between 18" to 21" long.

Salmon Quenelles in a Lobster Sauce. The photo is not very appetizing. My fault for plating the Quenelles and then spooning the lobster sauce around them. They kind of got lost in the sauce. Should have added the sauce to the plate and then topped with the Quenelles. I have always loved Quenelles, but I found the flavour of the salmon, not quite as delicate as halibut or another white fish. If I make them again it will be with halibut.

I presalted a little Sterling Silver Top Sirloin roast Saturday morning so it would be ready to roast when I got home from work tonight. Turned the oven on to preheat at 5:30 (500°F) and we were eating just before 7:00. The roast rested while the Yorkshires baked. Our favourite sides, mashed potatoes, Au Jus and buttered peas.

Moe's Breakfast.

Love my Canadian flour. Sliced this morning.

Baguettes (3 day cold fermentation) just out of the oven. 500g flour, 50g of discard and 1g yeast. In the fridge since Monday night.

@Lancelot I think that is the roaster that I have. It is oval with straight sides. Would be perfect for roasting a chicken or a small turkey.

First bake in my new "old" Guardian cookware. I decided that I would bake bread in each of the pots. Made four batches of dough last night. Two 500g batches each with 50g of sourdough discard and 1gram of yeast and one 750g batch with 60g of sourdough discard and 1gram of yeast and one 1000g gram batch with just 2g of yeast. They all went into the fridge after the last stretch and folds except for the 1000g batch which I left out on the counter for a slow overnight rise. It was ready to divide and shape at 4:00 AM. Separated the dough into a large boule, and 7 smalle

@Lancelot they were posted on the local FB Marketplace. And I knew I had to have them. Not that I need or even have space for more pans. But the price was right and I thought that because of the domed lids they would be perfect for baking bread. Will find out tomorrow. I started four batches of dough and will finish the last stretch and fold before bed and I'll bake in the morning.

@Smithy, I'm not an expert. I just like baking bread. I know that you need to make sure that the gluten is well developed. I just do the stretch and fold method and I often do it over a 2 to 3 hour period with longer autolzye rests. I like to look for bubble development under the skin. Almost all of the loaves are started in the CSO on the bread setting so that it gets well steamed during the first 10 minutes. Larger rounds are baked in a Dutch Oven in place of steaming. If I want a darker crust, I just bake it longer. But that doesn't make the crust

@Shelby, yes, although NOT a big fan of salad or fish, I do love spot prawns. And avocado. This is a "salad" I've been making for years. Makes a nice first course for a dinner party.

That looks delicious. I love an orange sauce with duck. Last night's dinner. Prawn and Avocado Salad. I haven't made it in a while. Getting seafood'd out. I think I need meat for the next couple of days.

An impulse buy. Five pieces of Vintage Guardian Service Ware. It is my intention to use the three larger pots as Dutch Ovens for baking bread.

I had planned to cook halibut for dinner last night, but wasn't hungry for a big dinner and Moe wasn't either. So I made him the Prawn Cocktail. Cooked the halibut for him this morning in a Halibut and Spinach Pie topped with mashed potatoes. I layered the little casserole with cooked spinach and topped with the filet of halibut, leaving in one piece and covered with a cream sauce and topped with mashed potatoes. As you can see from the empty dish, Moe loved it.

Moe's dinner. I had planned on doing something with halibut and prawns but by the time I got home from work I wasn't hungry so I just made Moe a Spot Prawn Cocktail with homemade Remoulade Sauce.

Burgers with potato chips for dinner last night.

I too am jealous of your fresh seafood, especially the halibut! @Dejah, well what I have been getting from Walcan is vacuumed frozen. Although they do offer specials on fresh when available. Recently they offered fresh Dover sole, and Black Cod (Sable) which I missed out on. Not sure when Halibut season opens. I haven't seen it fresh in the market yet, but I'm hoping to order fresh halibut and fresh Spot Prawns when both are in season. I currently have both Wild Spring and Sockeye in the freezer, Albacore (sashimi grade), Petrale sole, Halibut, and 1 1/2

@weinoo, if you lived closer I would share some. I've have eaten more fish in the last two weeks than I would normally eat in six months. And more to come. I have four pounds of Halibut and five pounds of Swimming Scallops arriving today from Tide to Table Walcan Seafoods. I'm not big on scallops but these little scallops in pretty pink shells are suppose to be "clam" like so I'm thinking I'll make a chowder tonight for dinner.

Tonight's dinner. BC Wild Spring Salmon. This is a recipe I have been making for over 40 years. Adapted from an Umberto Menghi recipe. Salmon topped with Julienned vegetables and baked in the oven. Ready for the oven.

Made Moe breakfast using the leftover Chateaubriand from last night's dinner. Caramelised onions and warmed the meat up in the leftover wine sauce and baked potato wedges in the CSO. Served on homemade bread.

I made Chateaubriand for two for dinner tonight. Centre cut Beef Tenderloin. This is an old favourite. Only took an hour from the time I walked in the house after work until we were eating. Made a red wine sauce rather than a Bearnaise sauce. Moe's plate is the one with the dreaded carrots.

Another delivery today from Walcan Seafood - Tide to Table. Dinner tonight was lobster with brown butter garlic pasta.