Ann_T

Actually I don't use a couche. I had one years ago. Not sure what happened to it. I have been thinking of buying another one. Just not sure I would use it any more than I used the last one. I just shape and leave the baguettes on the board covered with a cloth. But I do know that you are not suppose to wash them. Just shake out the flour. I use to keep the one that I didn't use in a bag in the freezer. I used it so infrequently that I was afraid the flour would go rancid.

A friend shared this recipe on her Facebook Group. Dennis Prescott's Garlic Chili Oil Noodles with Pork recipe. I had planned to make it last night for dinner, but got out of work late and didn't get home until almost 6:30. So I made it this morning for Moe's breakfast and I'm going to take it to work for lunch.

Made one of our favourites tonight. Lucy Waverman's Chicken Perigord. Ready for the oven. Stuffed under the skin with a Mushroom Duxelles. I've been making this dish for 34 years.

Sometimes breakfast is all about the toast.

Great looking taco. Making my mouth water.

Decided to make pizza tonight. So I started the dough around 7:00 AM this morning. Normally I like to give the dough at least 10 to 12 hours at room temperature for a same day dough, but had to settle for 8 hours. And rather than bake in the Ooni, I decided to use Jim Lahey's method of baking in the oven, using the broiler. The stone is placed on one of the top racks just 4 or 5 inches from the broiler. Preheated at 550°F for at least 30 minutes. Then the broiler is turned on and the stone gets blasted for about 10 minutes before launching the pizza and baking it under the broiler. Turning a few times to make sure it doesn't burn. Charring is good. Pizza was topped with Italian sausage and cremini mushrooms and only took about five minutes to cook. Crumb was pretty good for a same day dough.

Yes, Moe loves his maple syrup. Likes them swimming in it.

Made Moe pancakes for breakfast.

I decided to make puff pastry savory tarts for dinner. I started the quick version of puff pastry this morning and it went into the fridge. Matt cooked the caramelized onions for me. All I had to do when I got home from work was, roll out the pastry, top with the caramelized onions, sliced tomato, goat cheese and Kalamata olives and finished with fresh sprigs of thyme and a drizzle of olive oil and bake in a 450°F. And open a bottle of wine. I hadn't made these in a while. Forgot how good they were.

Moe requested hard boiled eggs on toasted baguette this morning. So...............

I have an air fryer setting in my oven. But haven't used it much. I just deep fry fries/potato chips. Moe loves walleye which is common back east. Not so much here on the west coast. He would love your dinner.

Grilled burgers with homemade potato chips for dinner tonight.

I buy the same little cans. I find them way to hot to bite into, but I love the flavour they add. I usually put them into a little container in the fridge and Matt uses them up quickly. He also likes them in beans.

Since it was Cinco de Mayo yesterday, I made my favourite soup for dinner. Caldo Tlapeno - a Mexican Chicken Rice Soup. Basically a bowl of rich chicken broth with pieces of chicken breast with rice, garnished with fresh chopped tomato, onion, avocado, cubes of Monterrey Jack cheese, cilantro and a squeeze of lime juice, and finished with a canned chipotle pepper. The Chipotle pepper, adds heat and perfumes the soup with this wonderful flavour.

Chicken fried rice. Moe's breakfast. I'm taking the same for lunch.

I made a pot of cream of broccoli and potato soup this morning. I'll take to work for lunch and Moe had a bowl for breakfast.

We had pan roasted halibut with butter poached lobster tails for dinner tonight. I went to buy halibut but they also had raw lobster tails out of the shell. Couldn't resist. Served with a lovely wine - Estate Series Bacchus - from the Black Market Wine Co. A winery in our beautiful Okanagan Valley. Was the perfect accompaniment to the halibut and butter poached lobster.

Moe's breakfast. Grilled a Sterling Silver top sirloin steak this morning. Not a steak I usually buy. But Moe really enjoyed it. Tender and full of flavour. Just like the Top Sirloin roasts we like. Served with roasted potatoes and just sliced tomatoes.

Hard shell tacos for dinner last night.

This looks so good. Yesterday's breakfast. Tomato Omelette with toasted baguette.

Last night's dinner. Diner food - Hot chicken sandwich with homemade fries.

Made Moe a pot of ham and bean soup and he had buttered baguette , baked this morning with a bowl of soup for breakfast.

Started two 500g batches of dough last night and left out on the counter overnight. Both had 1g of yeast, 15g of salt, at 63%. Baked both this morning. Eight baguettes. Sliced one for Moe's breakfast while still slightly warm.

I started a same day "Pizza Dough" early this morning at 5:00 AM. Left out on the counter all day while I was at work and was ready to use by the time I got home at 5:30. Divided the dough into three pieces. One that was 450g for Matt and two at 235g each for Moe and I. Made two individual pizzas. About once every couple of years I make Moe a pineapple and ham pizza. I had a pineapple and leftover ham from last night's dinner so tonight was the night. I made a Margherita pizza for me. Baked in the Ooni. The dough was 500g of flour, 1g of yeast, 15g of salt and 340g of water. Autolyze Stretch and Fold Method.

I've been using 1g in 500g batches and 2g in 1000g batches. Lately I have been making a yeast levain to start bread dough and use 1g of yeast in the levain which gets added to 1000g of flour with 30 of salt and 1g of yeast. If I make a sourdough levain, I don't add any yeast.