Ann_T

Roast Pork Tenderloin with a mushroom cream sauce with spaetzle and green beans.

@DuvelLove your dad's smile. Moe's breakfast this morning. Toasted Cheddar Ciabatta bacon sandwich. Ciabatta was baked this morning. And yesterday's breakfast Soft boiled (steamed) eggs with toast fingers.

I had made three batches of dough Tuesday morning and two went into the fridge immediately after the last stretch and fold. One batch (600g flour) was left out and used to make a couple of pizzas. The larger batch (1000g flour) came out of the fridge Tuesday night and left on the counter overnight and I baked Baguettes and a round Wednesday morning. The third batch (600g flour) remained in the fridge until Friday when Matt took it out, divided it in half, used one half for pizza and put the other half immediately back into the fridge. Wasn't sure after five days whether this dough would still have some life left in it, but I took it out of the fridge last night before bed and by 4:00 AM this morning it had more than doubled. So, I stretched it out, added some shredded cheddar and shaped it into a ciabatta loaf. I figured I had nothing to lose. And besides I always tell everyone that bread dough is very forgiving and really difficult to screw up. I think this little Ciabatta proves the point. Made Moe a bacon sandwich on toasted ciabatta for breakfast.

Thankfully I always have some baguettes in the freezer. It has cooled off enough to bake. Started a batch of dough last night and left out on the counter until 3:30 this morning. Last baguette out of the oven before 6 AM. Baked six baguettes. Edited to add Crumb Photo

Last night's dinner. Same day dough made yesterday morning by 9:00 AM and it was ready to use by 5:00 PM I baked two small in the Ooni. Both with the same toppings of Italian sausage and Kalamata olives.

Nothing like having fries for dinner and again for breakfast. But what is a Club House Sandwich without homemade fries. Still had the other chicken breast left from the chicken I roasted yesterday so I made a toasted Club House this morning for Moe and I to share.

I would rather my toast be slightly burnt than what I call anemic. Love lots of butter dripping into the crevasses. Hot toast, melted butter.

@FeChef, there is no real recipe. Just season your bird the way you normally would and roast at 500°F. Remove the chicken from the pan , and either put the pan back in the oven to brown the juices or do the same on top of the stove. The fat will separate from the browned bits. If needed, add a little more fat (butter) and then flour to make a roux. Add chicken broth and season with salt, pepper and sage and or thyme. Or whatever herbs you would normally use. Pictorial I did for the blog way back when.......https://thibeaultstable.com/2014/11/22/roast-chicken-and-how-to-make-gravy/

I wondered the same. So when you add chicken broth is that from homemade frozen or purchased? Sometimes it is homemade, fresh or frozen and sometimes it is purchased chicken broth. Today was purchased.

I'm not quite sure I understand the question. I don't know any other way to make gravy, be it chicken/turkey/beef/pork etc... You need to separate the fat from the juices by letting the juices cook in the fat until they start to brown. Then you make the roux and you need a liquid. I guess you could use water, but the gravy wouldn't be nearly as rich or flavourful. I made a blog post on How to Make Gravy a number of years ago. https://thibeaultstable.com/2014/11/22/roast-chicken-and-how-to-make-gravy/

Yes, when I take the chicken out of the skillet , the skillet goes back into the oven until the juices brown, and the fat separates, which doesn't take long at 500°F. If needed I will sometimes add a little butter. I add flour to make a roux and then chicken broth, season with salt and pepper and today I put a few sprigs of thyme and a couple of sage leaves from the garden into simmer with the gravy.

The best part of being an early riser is being able to bake or cook in the morning. I got a head start on tonight's dinner. Presalted a 4.5lb chicken yesterday morning and roasted it this morning. I always roast using the high heat - 500°F - method. Moe had the two legs with toast for breakfast and we will have one of our favourite dinners - Hot Chicken Sandwiches with fries and peas. And this little chicken netted me 3 cups of chicken gravy - liquid gold.

OH MY!!!. I'm imagining just how delicious this bread is. I haven't baked recently. Been too hot to have the oven on. Started two batches of dough very early Saturday morning, one was 500g of flour and the other 600g. The 600g went into the fridge and the 500g was left out for Matt to make pizza. Matt used 500g and with the remaining 350g of dough I baked a small oval. Took the second dough out of the fridge after 8:00 PM and left it out on the counter over night and it was ready to use by 3:30 AM. Baked four baguettes. Sliced one of the baguettes last night. How is this for shine?

Scrambled eggs and leftover roast beef and gravy is one of Moe's favourite breakfasts. Topped a leftover Yorkshire pudding with the beef and gravy with the scrambled eggs on the side. This should keep him going until dinner.

Now that is my idea of breakfast. Although with whipped cream. So pretty.

Thrifty's had my favourite roast on special this week. I love this Sterling Silver Top Sirloin roast. Had the butcher cut me a roast just over 3lbs and I cut it in half and froze one half and the other half I presalted yesterday morning and this morning I rubbed it with garlic and lots of black pepper and will leave it in the fridge to air dry before roasting on high heat tonight. The roast will only take about 25 minutes in the oven for rare and we will have sides of mashed potatoes, peas and Yorkshire puddings. Yorkshires will bake while the roast rest. We will be eating in no more than an hour after I get home from work. Ready for the oven.

This looks so rich. I have some spot prawns in the freezer. Moe would love your dish.

Easy after work dinner. Grilled burgers with twice fried fries.

Steamed pork ribs with fermented black bean sauce for dinner and a fresh fruit plate with whipped cream folded into homemade Creme Fraiche for dessert.

Steak and Frites for dinner tonight. Sterling Silver NY York strip presalted on Sunday and grilled tonight. Served with a wine sauce.

Yes, that is it. Out of a 1977 Bon Appetit. Thanks @curls.

I'm still working on using up some buttermilk. So this morning I baked the Portuguese Almond Cake that I have been making since 1977. I always forget how good this cake is. Need to make it more often.

Went into town before work this morning and picked up fresh halibut for dinner. Another easy worknight dinner. Halibut was cooked on a grill pan and finished in the oven. Served with roasted potato wedges and zucchini with a lemon dill beurre blanc sauce.

Still trying to use up the buttermilk I bought the other day to make the creme fraiche. So this morning I made buttermilk biscuits for breakfast and Moe had them with scrambled eggs and bacon.

I made Korean fried chicken for the first time last week. Moe really liked it so I made it again today using chicken breasts instead of legs. Moe had it for breakfast and I'm taking it for lunch.