Ann_T

Moe requested pancakes for breakfast.

Sorry Tropicalsenior.

I went back and watched the Chain Baker video on Pate Fermentee and he leaves them in the fridge for up to two weeks. I'll have to give that a try. I bought a new fridge for the utility room that arrived on Tuesday. Moe is calling it my Baker's Fridge. Although it will get used for more than baking, probably, I really wanted a fridge to be able to have more doughs going with different stages of fermentation. Got one batch in on Tuesday night along with a Pate Fermentee and then on Wednesday I decided to feed both my starters and I spun one off for someone else. And used more discard to make two levains. After the starters had doubled they went into the fridge along with one of the levains. The other one went into a batch of sourdough bread dough and was left on the counter overnight until 2:00 AM this morning. Baked six baguettes and one small boule. They were out of the oven before 5:00AM. Slice one for Moe's breakfast.

I had intended to do a Udon noodle stir fry with chicken for dinner last night. BUT, Moe wasn't hungry for a big dinner so I made it this morning for his breakfast and I'm working today so I'll take it for lunch. This is a bastardized version of a Chicken Yaki Udon dish. I adjust it to reduce the sodium and spiced it up a bit.

I usually use it within three days, but I did go as long as 5 and didn't notice any difference.

Did you save a piece of dough for your next batch?

@PatrickT, like you I am always surprised at how forgiving bread is. It is almost impossible to really screw up. In your case that is one beautiful loaf. Crust and crumb. Started a batch of dough last night using a Pate Fermentee (200g) that had been in the fridge for three days. Added it to 1000g of flour and I added 1g of yeast, which is approximately 1/4 tsp. Hydration was 66%. Left the dough out on the counter for an overnight 7 hour fermentation and at 3:00 AM this morning the dough was hitting the top of the lid of a 6 Quart container. I think I will leave out the yeast in the next batch. I cut off 200g of dough and it went into the fridge for the next bake.

I used beef tenderloin to make Green Peppercorn Steaks for dinner.

Snow storm so I baked early just in case the power goes out later. Dough had been in the fridge since Sunday. Sourdough. Folded some cheddar into one of the batards and the small round. The cheese loaf makes the best toast.

Greek was on the menu tonight. Slow roasted small leg of lamb served with Greek salad, potatoes cooked in with the lamb and rice. Love double carb meals. Just like those served in Toronto's Greek Town. And a lovely bottle of Black Sage Whiskey Barrel Aged Red from the Okanagan valley. Was perfect with the lamb. This is my favourite meal so far of 2024.

Keeping with eating more fish... I made Moe Sole Meuniere for dinner last night. Moe loves this mild Pacific sole. Always has. So much that he says it is like eating candy. It doesn't do anything for me. I'd rather eat candy. I'm happy to cook it for him though because it is a very easy fish to cook. Be it pan fried or breaded, or rolled and stuffed.

@OlyveOyl Thank you. Might have to surprise Matt with a loaf. Sourdough Bake. Dough started on Saturday with a pate fermentee and left in the fridge until last night. Baked this morning. Two batards baked under the Spun Iron Cloche and the boule baked in a cast iron dutch oven.

@OlyveOyl, they really are beautiful. I showed my son and he liked the idea of the lemon and rosemary. Asked of subtle the flavours were? All the breads I've been baking recently have been started with the addition of a Pate Fermentee. Yesterday's bake was a dough started last Thursday and baked yesterday early morning.. Today's bake was a sourdough batch. Six baguettes and I left 500g for Matt to make a pizza with today.

Breakfast for Moe and I'm taking the same for lunch. Chinese Chicken stir-fry over crispy noodles.

These are the most perfectly rolled cabbage rolls I've ever seen. Last night's dinner was a simple pasta. Bucatini Cacio e Pepe. Quick and easy.

I'm trying to add more fish to our diet. Specifically because the low sodium diet suggests more fish and chicken over beef and pork. I'm okay with chicken, could eat it any time, but other than halibut I really don't care for fish. Thankfully, Moe does like fish. Last week we had Atlantic Salmon which we both enjoyed. And yesterday I bought two different pieces of fish, both fresh. Icelandic Cod and Steelhead. Prepared them both the same way, pan seared and finished in the oven. Served with a garlic, lemon butter, roasted potatoes and broccoli. Moe had the cod which he really enjoyed. Beautiful big moist white flakes. I was happy enough with the Steelhead. Same colour as salmon but a mild, like trout.

I grilled Burgers and made Fries. I had recorded last night's Raptors Laker's game and we watched it at 3:00 AM this morning. They kept showing Burger King ads which gave us both a craving for burgers.

I have some lamb in the freezer that I would like to use to make this dish. I looked up recipes and the one that I found has a lot of carrots in the dish. I hate carrots. Your dish looks like it has peppers rather than carrots. And is that potato in it as well? This is the recipe I found. Can I substitute peppers or something else for the carrots? https://thewoksoflife.com/lamb-rice/

I don't know what I want more. @liuzhou your lamb and rice dish or @Shelbyyour chicken tostadas. @mgaretz, wonderful grill marks on your pork chop. I didn't cook a turkey for Christmas, but I bought two small fresh turkeys for the freezer. When I say small I mean really small. I hadn't seen such small turkeys before. One was just under 7lbs and the other just over 7lbs. Defrosted one for dinner last night. Made the dressing and baked it separately. Dinner was just a traditional turkey dinner. Mashed potatoes, dressing, rutabaga and green beans. And of course gravy. Although dinner was good, we both decided that we really do prefer roast chicken over turkey. And we have roast chicken often. I separated the remaining breast from the carcass for sandwiches and tossed the carcass along with the legs into a pot last night and made a pot of turkey broth. Left it on low to simmer overnight. Destined for a pot of soup.

Started a batch of dough Friday morning. It was a batch started with 200g of Pate Fermentee, added to a new dough made with an additional 1000g of flour. This way I still end up with a 1000g batch and can save another 200g for the next dough. I also added 1.5g of yeast, 16g of salt and 640g of water. I've been using a pate fermentee ever since @PatrickT shared a link to this method. Before refrigerating I cut off a piece that weighed 550g for Matt, and put it into a separate container, the 200g for the next batch of dough went into its own container, and the remainder, about 1090g went into another container, and all went into the fridge. Matt took his dough out of the fridge early yesterday morning around 5:00 AM and made a large pizza around 1:00 PM. He took the other container with the 1090g of dough out for me at 10:00 AM so it would be ready for me to use when I got in from work after 5:00. I made a small Margherita pizza for Moe and I to share from 260g of dough and baked three baguettes with the remainder. It was cold here last night so rather than bake in the Ooni, I baked the pizza in the top part of the oven, under the broiler using Jim Layhey's method. I've tried many different pizza doughs over the years and I've never found one I like better than my baguette dough.

I think this is probably Moe's favourite way to have eggs. Two of his breakfasts. Yesterday he wanted the last of the potato leek soup with toast and today I made him pancakes with blueberries simmered in maple syrup.

@liamsaunt, your dinner looked so good you inspired me to make something similar. Did a grocery shopping before leaving for work this morning. I had time to shop and bring everything home first. I don't cook salmon very often because to be truthful I don't really care for the Pacific varieties of salmon. I don't think you are suppose to admit that when you live on the west coast. It was always fresh Atlantic salmon we had when we lived in Toronto. Today, the fish counter had fresh Atlantic Salmon and I had them cut me two nice filets. The salmon was pan seared, and then turned with the skin side down and finished in a 450°F oven. Made a broth with chicken stock and a little miso, seasoned with slices of ginger and garlic and let simmer for a few minutes before adding sliced mushrooms, baby Bok Choy and the white part of green onions and Udon noodles. Added a little chili garlic sauce for some heat. Just before serving added the green part of the green onion and chopped cilantro. Ladled into the bowls and top with the salmon.

@OlyveOyl You should frame this.

@OlyveOyl, you get such beautiful colour on your breads. First bake of 2024. Dough was started using a Pate Fermentee with just 1.5g of yeast. Made yesterday before leaving for work and went into the fridge until last night at 8:00 PM. Left on the counter overnight and I started the preshape of 8 baguettes before 4:00 AM. Sliced one this morning for breakfast. Lots of shine on the crumb.

@rotuts, thank you. I actually did soak the ham in a big container of cold water. It probably could have been soaked longer, but it was in for just under an hour. The ham actually didn't taste overly salty, which they often do, but according to the label 100g of ham had 780g of sodium. I weighed out exactly 100g for Moe's serving last night. This morning he asked for ham on toast, and I sliced it very thin, and he had two slices of toast with 25g of ham on each slice. He was happy and didn't feel like he was getting short changed. I don't buy a ham very often so it was a nice treat.