Ann_T

Last night's dinner. Roasted a small top sirloin roast. It was a work night, so kept it simple with just mashed potatoes, gravy and buttered peas. Roast took less than 30 minutes at 500°F.

Today's bake is a little weird. But I think it proves that it is really difficult to screw up badly enough that you don't end up with something worth eating, and sometimes really good. I recently saw a Youtube video of some guy making a very high hydration dough (100%). I can't remember all his steps, but I think that he mixed it well and left it and then over a number of hours did some stretch and folds, although the dough really was too wet to actually call them stretch and folds. Then he left it for a while on the counter and let it rise. Then he oiled a round cake pan and a rectangular loaf pan and divided the dough between the two pans. Left them covered and then baked. I couldn't find the video again so what I did was make a 500g batch of dough with 500g of water, 2 grams of yeast and 15g of salt. Stirred it with a wooden spoon and left it covered and every 20 to 30 minutes came back and stirred it again. Total of 5 or 6 times. Covered and left it on the counter while I was at work. When I got home it was a very, very active bubbly "batter" that had more than doubled. At this point I wasn't sure what to do with it, so I just buttered a large loaf pan, poured the dough into the pan and slide the pan into a large plastic bag and put it into the fridge overnight. Took it out this morning, it had rose a little overnight and had big bubbles. When the oven was hot, it went into the oven covered with a large roasting pan and baked 20 minutes covered and finished for another 20 minutes uncovered. I didn't bother scoring it or breaking the bubbles, because at this point I was thinking that changes were good that this loaf was going to be a dud. I probably wouldn't make this again, but that said, the flavour was good, the texture was soft and chewy in a good way, lots of shine on the crumb. Which surprised me. And it made good toast. Anyway, my point is that bread dough is very forgiving and you almost always end up with something that is worth eating.

Yesterday morning bake. Four baguettes. Dough in the fridge since Sunday morning. Taken out last Wednesday night and left on the counter overnight. Also baked two sourdough ciabatta loaves. 95% hydration. Dough made on Wednesday and baked and baked yesterday. Sliced the smaller ciabatta for Moe's breakfast.

Moe's breakfast. Had intended to make this last night and then changed directions. Chicken and Green beans in black bean sauce. I'm taking the same thing for lunch.

Moe's breakfast. Soft boiled eggs (actually steamed) with toast for dipping.

I agree. Please go see a doctor. Basket of Bagels. Some poppy seed and some caramelized onions and cheddar.

First pizza of the new year. Dough was made yesterday and in the fridge for 24 hours. Italian sausage with mushrooms baked in the Ooni.

WOW!!!! @Kim Shook that is one of the best posts ever. I hope you are feeling better. I can't believe what you turned out while dealing with COVID. Amazing. Moe's dinner tonight. Seared scallops in a green peppercorn sauce. With homemade baguette for dipping in the wonderful buttery cream sauce with garlic and fresh thyme. Served with a lovely oak aged Chardonnay from the Maverick Estate Winery from the Okanagan(BC).

Moe's breakfast. Butter basted eggs with side pork. Toasted baguette.

Moe and I shared a platter of dungeness crab tonight and dessert was also shared. Baked my favourite brownies before leaving for work and made a caramel sauce when I got home We shared a Brownie Banana caramel sundae. The banana component was all Moe's. I don't care for bananas.

Skipped lunch today so had an early dinner. I had a couple of lamb shanks and decided to make a lamb curry with potatoes. Served with basmati rice and homemade Chapati.

You already do @PatrickT.

Nice snack. Just wondering though who is it that forbids you to cook? Last night's bake. Started a sourdough biga on Sunday and divided it between two 500g batches of dough yesterday morning. One sweetened with a little sugar with chocolate and cranberries and the other a cheddar cheese batch. Left out on the counter all day and baked six cheddar cheese baguettes and six chocolate cranberry mini boules last night. Sliced one of the boules for something sweet with our early cappuccinos. And then a little later sliced one of the baguettes for toast. Makes the best toast.

First Halibut Fish and Chips of 2023. Hadn't anything planned for dinner. Made the offer of fish and chips and Moe never turns down halibut fish and chips.

Moe's breakfast. Leftover steak, sliced thin on toasted sourdough Kalamata bread.

I worked today, but had a NY Strip steak presalted and had intended to grill Moe the steak for dinner with grilled garlic bread, mushrooms and homemade fries. But he was hoping for mashed potatoes, so I switched lanes and made one of our favourites - Green Peppercorn steak. Served with another bottle of the Maverick Bush Vine Syrah. Was perfect with the peppercorn steak.

The sourdough Kalamata bread has been a big hit with both Moe and Matt. Moe wanted some toasted for breakfast.

@shain, I love your post. So many wonderful dishes. I would be happy with everyone of them. @Dejah, I bet you are enjoying cooking for your son. I would love your black bean garlic ribs. Friday night's dinner. Cacio e Pepe A quick and easy work night dinner. And last night a stirfry - chicken with baby bok choy and oyster mushrooms.

Today's bake. 500g Kalamata Sourdough - netted two baguettes and two small boules. Dough was made on Thursday and bake this morning.

@Tropicalsenior, what temperature do you bake at? I bake all my breads on the stone at 500°F. And I would call my crusts "crusty" but not tough. You might leave the baguettes in a little bit longer to get a richer colour. You nailed the crumb. You even have shine.

@Tropicalsenior, your photos are not opening for me.

Today's bake. Sourdough Kalamata Olive Boules. Made a biga with discard before leaving for work. Divided into two batches , one at 500g and one at 600g batch. The 500g went into the fridge and will be baked tomorrow and the 600g was left out on the counter overnight and two boules baked this morning. Edited to add crumb shot. I should have waited until the loaf at fully cooled rather than slicing while warm. But I wanted a photo before leaving for work, because I'm pretty sure that the sliced loaf will be long gone before I get home and the other loaf just went out the door. Matt is taking it to a friend.

Everything Greek tonight. Grilled baby back ribs, lemon potatoes and the salad. These are my favourite ribs.

Baked this morning. Cinnamon buns with both a cream cheese glaze and caramel sauce. Moe had one for lunch.

@Dejah, what a beautiful celebration dinner. Happy Birthday to your husband. Your tenderloin looks amazing.