Ann_T

@blue_dolphin, I think I have mentioned before that I'm not a breakfast person. But honestly, your breakfasts make me wish I was. So colourful and intersting. I love your idea of the cauliflower and potato pancakes. I would even serve those as a side for dinner. Moe's breakfast.

@CookBot, you can find the way I make it here. https://thibeaultstable.com/2011/02/19/italian-garlic-bread-with-gorgonzola/

Italian Style Baked Halibut. Ready for the oven. This is a dish that I recreated from a restaurant that we use to go to in Buffalo, NY, late 90's early 2000. We lived in Dunkirk, NY at the time. Cafe Garangelo was a favourite lunch spot. Moe would always order the baked fish. They also served , complimentary, a wonderful garlic bread with Gorgonzola that we both loved so I had to recreated it as well.

It did, BUT, because the breasts were not that thick, I was only able to get a small stick of butter down the middle. So it was a slow leak than a spurt. I used what chicken I had in the freezer. Next time I would buy larger thicker boneless chicken breasts for this purpose.

@PatrickT, you can. I've done it with just 50g of starter tossed into a batch of dough. I need to feed my starters one of these days and will make a batch or two with the discard. Matt loves the sourdough for pizza crust.

I had half of a chicken breast from last night's Chicken Kiev. I pulled off the breading, and thinly sliced it for Moe's breakfast. The leftover chicken had a really nice flavour left from the compound butter. Toasted chicken sandwich.

@PatrickT, yes that is exactly what I did. And I have done it often. I think, and I could be very wrong, but I think the fact that I use so little yeast in my bread, just one to two grams depending on the size of the batch, that it allows for the longer fermentation. I had initially taken it out of the fridge because I thought that Matt was going to make a pizza for dinner. But he changed his mind so I just baked a loaf. Would have made an amazing pizza crust. Sliced the boule this morning for Moe's breakfast.

Pulled the last batch of dough that had been in the fridge since Sunday morning. This was the small batch of just under 400g of flour. It came out of the fridge this morning around 9:00AM and was ready to shape when I got home from work at 5:30. Baked on a stone covered for 20 minutes with the lid of a large roasting pan. I love this crust with the network of gluten strands.

I love potatoes in curry. So I know I would love this. Saw a mention of Chicken Kiev in Jacques Pepin's new cookbook. Just a basic outline. I made a compound butter before leaving for work. Shallot, garlic, fresh parsley, a little dried tarragon, dried green peppercorns and butter. Pulsed in the mini bowl of the Breville All in One. Wrapped in plastic wrap and into the freezer. Rather than pound the boneless chicken breasts out, I just laid the chicken breast flat on a board and using a thin blade knife starting at the big end, slid it down the centre of the breasts parallel with the board. Made a long pocket, careful to not break through on either side. Slid a stick of the butter compound into the pocket. I pounded out the tenderloin and wrapped it over the top to enclose before dipping in flour, egg and fresh ground bread crumbs. Heated a little olive oil and butter and seared one side until golden. Flipped and placed in a 450°F oven for about 20 minutes. Served with steam rutabaga, green beans and buttery mashed potatoes.

I love love love cream Cheese Danish. I've been making this recipe for years. Not sure why I hadn't made it recently as it really is my favourite sweet yeast treat. So good in the morning with a cappuccino. And it freezes well. The recipe makes four large Danish but the recipe can also be used to make individual Danish. Moe talked me into cutting it while it was still warm. And since we had that brisket sandwich for a late breakfast, Moe decided he wasn't all that hungry and all he wanted for dinner was another slice of Danish.

Pulled another batch of dough out of the fridge last night. Had been in the fridge since Sunday morning. Baked six smaller baguettes. Sliced this morning.

Baked six small baguettes from a 700g batch of dough that had been in the fridge since Sunday morning. Taken out of the fridge last night and left on the counter for 8 hours. Last baguette out of the oven this morning before 6:30 AM. I still had brisket in gravy in the freezer that I had vacuumed packaged a couple of months ago. Made a great breakfast sandwich for two on a split baguette.

I wish we had a local Mexican restaurant in the area that was worth going to. I love Mexican. Tried something new the other night. Spicy Sesame Sweet Potatoes. I was looking for a side to go with Chicken Tempura. It was okay, but neither of us liked it enough to make it again. I did doctor it up a little using chicken broth instead of just the water called for. It needed something extra. And I forgot the sesame seeds. I used my Tempura Style beer batter for the chicken but seasoned the chicken using a recipe from Asian Inspirations. We both loved the chicken.

Thanks @PatrickT. Today's bake. Put three batches of dough in the fridge yesterday morning. Initial mix done in the new Breville FP. Followed by a number of stretch and folds. Pulled one out last night and left on the counter to rise. Baked six baguettes, four regular size and two smaller ones for a little four year old that loves my baguettes. I call them "Claude" size. This was a 700g batch size at 63% hydration. I made these baguettes a little skinnier because Matt likes this size for sandwiches.

Happy Birthday @Shelby.

I had a craving for hard shell tacos. Stopped on the way to work and picked up what I needed. Got the meat cooking as soon as I got home. While it simmered I made the salsa. Salsa was made in the mini bowl of the Breville All In One.

@JoNorvelleWalker, I have space for the All in One accessories in a cupboard that I store, a few other small appliances. My issue is figuring out where to store the storage container for the Breville 16 Cup.

I used the dough blade the other day, but today I used the regular metal blade. Both work, but I like the metal blade better. But I believe it heats up quicker. And ignore my WHY. I misread your "enable".

Why?????

@lindag, keep it. I'm loving mine. I just mixed up two 700g batches of dough in 40 seconds each and I was at the end of a 44lb bag of flour with just enough left for a 377g batch , all at 63%. Will still do a few stretch and folds before leaving for work. I didn't think I would care about the digital timer. Can't imagine setting a time to process. But, I like the fact that it counts the seconds as I'm processing the bread dough. You don't want to go past 30 to 40 seconds or the dough heats up quickly. The Breville handled 700g of flour with ease, the machine didn't even shake, and also handled the smaller amount without issues. It is heavy. But that is a good thing. And it is easy to clean.

@JoNorvelleWalker, Well, the way everything is suppose to be stored is with the slicing blade under the bowl, and the main blade and the shredding blade in the bowl with the lid on. The potato masher, the motor and the blender standing up in the allot spots and the whisk lays down between the shoot and gear box on the lid. I choose to keep the shredding blade and the potato masher in a separate place and just store the whisk in the spot where the potato masher is suppose to go. Being lazy, I don't want to have to remove the shredder blade every time I want to use the FP. You might also want to get the mini bowl with lid. I use this one often when making bread crumbs or grating up parmesan cheese. I have found most of their parts/accessories, not to badly priced.

@ElsieD, my Breville All in One gets used daily. The small bowl acts like a mini FP. You would probably love the All in One. Especially , because there is no heavy base to lift. And all of the attachments work great. And the immersion blender motor is strong enough for just about everything, including as I found out today to knead bread dough. But, I'm glad that I did buy the 16 Cup Pro. Even if I never used it for anything else, I will continue to use it for the initial mix for bread dough.

But this is just the All in One and powered by the immersion blender. Wasn't expecting it to handle the dough like a 1200 watt FP. Pleasantly surprised.

I've had the All in One for 8 years and never tried making a dough in it. So, I decided this morning it was time to give it a test. Just never thought to use it for dough. Went with my basic recipe adjusted to 300g of flour, 1 g of yeast, 7 g of salt and 190g of water. Just out of the machine. I was surprised at how easily the machine handled the dough. Although, not sure I would go much higher than 300 g of flour. After 2 stretch and folds. Told Matt that he can have it make a pizza. He can either leave it out and make a pizza later today or stick in the fridge for a day or two.

I'm a big fan of Breville small appliances. Besides the All in One and the new Food processor, I also have their hand mixer and the Breville Pressure Cooker. Their counter top ovens get great reviews. But I have two CSOs so I don't need another countertop. BUT, if they ever come out with a steam oven, I might be tempted.