Ann_T

February 27

Okay so, I had no idea how today's bake was going to look or taste like. The dough had been in the fridge since February 17th.

I did take it out on Saturday and cut off a 500g piece of dough for Matt and immediately put the remainder back into the fridge.

Matt made himself a pizza. I didn't see it but he said the crust was wonderful.

So I pulled the rest of the dough out of the fridge this morning and baked four baguettes this afternoon.

I've never used 9 day old dough before.

As soon as it was cool enough I sliced one of the baguettes.

Flavour is amazing. Moe had a couple of small slices with butter.

Not bad for a 9 day old dough started with a Pate Fermentee and 1g of yeast.

February 25

Moe's breakfast.

Scrambled eggs with tomato, bacon and toasted baguette.

February 20

@JoNorvelleWalker, I love your crusts. You always gets such lovely colour on your baguettes.

After Matt made his large pizza last night and I made a small one for Moe and I,

there was still about 800g of dough left so I baked 8 mini baguette rolls with the remaining dough.

February 20

@weinoo, nothing better than a roast chicken dinner. Your chicken looks perfect.

Pasta for breakfast (no pics) and pizza for an early dinner.

I haven't made a pizza for Moe and I since the first week of January.

Matt usually takes some of the dough and makes pizza at least once a week for himself.

This was a small pizza for Moe and I to share.

Homemade Italian sausage with cremini mushrooms.

Dough was in the fridge since Thursday.

February 19

Saturday night's dinner.

Ahi tuna with a ginger sauce served with baby bok choy and shiitake mushrooms and rice.

February 17

Today's bake.

Sourdough baguettes.

Dough was in the fridge since Thursday.

Baked early this morning.

February 16

Last night's dinner.

Chili Verde over cheese filled flour tortillas with a side of pinto beans, salsa and guacamole,

February 14

Moe's Breakfast.

Heart shaped (sort of) pancakes. No mold so freehanded with squirt bottle.

February 11

17 hours ago, Smithy said:

Would you say the flavor was different than usual? Deeper, more sour, no different? What about the handling or the rise time?

Smithy, it was definitely sour, but I wouldn't say it was noticeably different. Rising time was about the same, but the feel was

different. Dough wasn't slack, but it was softer and felt like a higher hydration dough. Was easy to shape though.

Today's bake.

Sourdough that had been in the fridge for 4 days.

Boule was baked in a dutch oven and

the Batard under the Spun Iron Cloche.

Sliced for breakfast.

February 10

My new toy arrived earlier this week.

I have had two Delonghi Dedica Espresso makers over the last 7 years.

The first one lasted five years and I liked it enough that I replaced it with the newer model at the time. The Delonghi Dedica Arte. I've had it for more than two years, and have never cared for it.

So it has now been replaced with the Gaggia Classic Evo Pro.

Already loving it.

February 9

On 2/5/2024 at 1:06 PM, blue_dolphin said:

Baked sweet potatoes with coconut curry chickpeas and some lovely Harry's Berries from the local farmers market on the side.

I was was looking for a bean or chickpea recipe that used Thai curry paste but wasn't a super saucy curry. Eat Your Books pointed me to this one from the dearly departed Fine Cooking magazine and it fit the bill.

That is almost to pretty to eat. What a lovely phot. Frame worthy.

Baked this morning. Longer skinny sourdough baguettes.

Split one and toasted it for Moe's breakfast.

Topped with tomato and low sodium bacon.

February 9

The problem with having a fridge more or less just for starters, preferments and doughs, is that you need to remember to date them.

The baguettes baked this morning were from a dough that had been in the fridge for at least 6 days and possibly more.

Left the dough out on the counter last night and baked six 18" baguettes this morning.

I really wasn't sure what to expect from this sourdough batch, but I worried for nothing. Flavour was wonderful.

February 8

I was the local grocery store where I buy most of my meats, especially beef.

One of the meat department employees told me she had just put some of their hams out at the end of aisle meat counters and they were on sale.

I found a small bone in ham, that was just 2.2Kilo and it was on for $12.00 less another $6.00. I couldn't pass it up.

Roasted it yesterday and we had it for dinner. Along with Moe's favourite potato gratin, cooked in chicken broth and sautéed onions, and fresh thyme,

Delicata squash and steamed broccoli.

Although the ham isn't low sodium, Moe had just two small pieces and the remaining sides were cooked without the addition of salt.

I did add some sea salt to my broccoli.

February 7

Last night's dinner.

Moe and I shared a 16oz Sterling Silver New York strip.

Grilled, sliced and served with a wine sauce and homemade fries.

February 6

Sourdough Bagel Bake.

Fed my starter Sunday night and made a Levain with some of the discard.

Left both on the counter overnight to rise and Monday morning the starter went back into the fridge and the levain went into a dough for bagels.

After the last stretch and fold the dough went into the fridge until last night and was left on the counter.

Ready to start shaping at 3:30 AM.

Matt had toasted bagel cheese melts.

And Moe and I had toasted bagels with sliced tomatoes for breakfast.

February 6

@PatrickT, I bet that tastes wonderful.

I used leftover chocolate cranberry bread once to make a bread and butter pudding with a Creme Anglaise.

February 3

20 hours ago, MaryIsobel said:

Looks great but honestly if I ate that for breakfast I would have to go back to bed!

Moe has always loved breakfast. Including dinner for breakfast.

I don't care for breakfast or most breakfast foods.

So I take most of these "dinner for breakfast" meals to work for lunch.

February 2

I made southern fried chicken with a cream gravy for breakfast.

It was suppose to be last night's dinner. Had intended to make mashed potatoes, but made dumplings instead.

February 2

5 minutes ago, PatrickT said:

Am I mistaken? If so I apologize. I thought he was the one who took all the photos of your baked goods. Is it you - or Matt?

No need to apologize. I take the photos. If you knew Moe you would understand why he found it amusing.

They are all taken on a Samsung phone. Recently upgraded to the Samsung Galaxy S23 Ultra. Prior to that I used the S10 Plus and before that the S5.

February 2

15 minutes ago, PatrickT said:

Your breads are always perfection @Ann_T - and your post here is no exception. But I really have to call out your husband today for his impeccable photography. He consistently brings out the very best qualities of your baking and other culinary gifts!

I shared your comment with Moe and he found it really amusing. He said he wouldn't even know what button to push on the phone.

I don't think he has ever taken a photo of anything.

February 2

3 minutes ago, rotuts said:

@Ann_T

your beef always looks outstanding.

but the pizza looks outstanding

what's on it ?

Thanks @rotuts.

I started making this pizza when Matt was young and it was the most requested pizza by all his friends.

It is basically what I call a Greek Pizza.

Potatoes are fried or roasted, and seasoned with oregano, garlic and lemon.

Pizza sauce and mozzarella cheese.

Now that he makes it for himself, he changes it up. Using rosemary, and often two or three cheeses.

February 2

Baked four sourdough baguettes yesterday morning. The dough had been in the fridge for three days.

Lopped off a piece of dough for Matt and he made himself a pizza for breakfast. It was out of the oven before 7:00.

Potato pizza with three cheeses. Mozzarella, with just a little cheddar and finished with fresh grated Parmesan.

He loves the sourdough crust for pizza.

I cut one of the baguettes to make a sandwich using leftover roast beef.

Taking it to work for lunch with leftover au jus for dipping.

February 2

And although neither of us are big on leftovers, this is one of Moe's favourite ways to have leftover roast beef.

Yesterday's breakfast with leftover gravy and Yorkshire Puddings, roast beef and scrambled eggs.

And I made a beef dip sandwich on a fresh baked sourdough baguette. I'm going to take it to work for lunch.

February 2

Wednesday night's dinner.

Roasted a small Sterling Silver top sirloin roast.

Served with our traditional sides. Yorkshire Pudding, mashed potatoes and steamed frozen peas. And of course gravy.

January 30

Last night's dinner. Penne in a tomato basil sauce with Kalamata olives and an Italian sausage patty on the side.

I was in the process of baking bread, so I used a piece to make a quick flat bread to serve with the pasta.

Brushed with olive oil and garlic, a little basil and finished with fresh grated Parmesan.

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