Ann_T

@TdeV, you can find it here.......https://thibeaultstable.com/2014/09/21/chocolate-and-cream-cheese-cupcakes/

I don't make many cupcakes. But this Chocolate Cream Cheese cupcake is one exception. Wonderful with a cappuccino.

Toasted the Black Pepper and Parmesan bread this morning. So good.

@PatrickTLove the flakey layers in your parathas. Nice crumb and ear on your oatmeal bread. Day off work so I decided to do something a little different. Fed my starter this morning and decided to toss the discard, along with one gram of yeast into a 600g batch of Black Pepper and Parmesan Cheese bread. Just used my regular dough, and added coarse ground pepper and tiny cubes of Parmigiano-Reggiano. Both the cheese and the pepper were added after a series of autolyze, stretch and folds. Left the dough out on the counter for a room temperature fermentation and baked tonight. One Boule and two baguettes. Moe wanted to sample with butter.

So I pulled a loaf out of the freezer this morning. Moe requested a toasted scrambled egg sandwich.

It is the top half that is heavy though.

Because of the dissected artery, from the accident, which apparently hasn't healed, it is just what it is, I'm restricted to not doing any lifting over 20 lbs. Of course that is almost impossible. But I do find it awkward trying to lift heavy cast iron pans when bending to put them in the oven. SO, I did have to talk myself out of the Challenger. I've gone ahead and ordered the Netherton Spun Iron Cloche yesterday. Received this email from them this morning. Thank you for your order, which we've entered into the production schedule. We aim to make and despatch your order within 7 working days and you will receive a notification when it is on its way. If you have chosen an item with a longer lead time, it will take up to 28 days to make and despatch it. If we find that we cannot meet the target shipment date, we will let you know. We will send your order by courier who will send you a pre-delivery notification advice by text or email, as soon as it is despatched. We will also send you an email from our web shop to confirm it has been shipped. We recommend that you regularly check your email inbox (including junk and spam) and phone for delivery information from the courier. This is your opportunity to give the courier details of your address, confirm that you will be in to receive your parcel or make alternative arrangements for the drop off of your parcel. Please also note that we will only despatch to the address on your order - if you have indicated alternatives in case you’re not available on the Comments of your order, please instead advise the courier by responding to their delivery pre-advice email or text once we have despatched (sadly not applicable for Royal Mail deliveries). Once again, thank you for your order of Netherton cookware. Please reply to this email if you have any questions.

Another dinner that didn't get cooked last night so became today's breakfast. Grilled some Greek style baby back ribs served with roasted potato cubes.

I've always deglazed with broth and or wine. Even if water is what a recipe calls for. Just a personal preference.

Good idea, but I like the idea of something that won't break.

Thanks @AlaMoi loaf pans are way to small for my purposes. I have been using both a very large stainless bowl like the one in your picture and a large roasting pan lid. Problem with both is lack of handles. I'm definitely leaning towards the Netherton.

I really, really wanted the Challenger Bread Pan. Gets amazing reviews and I like that it will bake different size/shape loaves. But being realistic both because of price and the fact that it weighs 22 pounds, I've ruled it out. If I lived in the US I might still be tempted, but with the cost of shipping and duty/taxes when converted to CAD the price would be over $700. So now I am looking at the Netherton Spun Iron Baking Cloche. This also gets great reviews and I can buy it directly from the company in the UK for less than buying it in Canada or the US. So before I bite the bullet, I'm wondering does anyone have any other suggestions to consider? I already have Dutch Ovens and the burn marks associated with them. And lately I have been using the lid of a roasting pan or a large stainless round bowl.

I can even beginning to tell you just how much Moe loved this. Apparently I can make it as often as I would like. I'm going to share your instructions on the blog. The only thing I changed was to use chicken broth with the wine and deglazed with chicken broth.

Thanks to @JoNorvelleWalker, I have a very happy husband this morning. I had intended to make the Chicken Cacciatore for dinner last night but that didn't happen so I made it for Moe this morning. Based on the happy moans I was hearing as he ate, this was definitely a big hit.

@Kim Shook, no real recipe for French Toast. I beat up 4 eggs with a little cream or milk and a pinch of salt. Soak the bread in the egg mixture until much of it is absorbed. I use a fork to press down on the bread to make sure it is full of the egg mixture. I want the bread fully saturated with egg. I hate when French toast is only coated on the outside and not all the way through. And then I slowly fry in on low heat in butter until golden brown and cooked all the way through. Moe always has his with real maple syrup. But I like mine topped with just butter and salt and pepper. There was a piece of leftover beef tenderloin from Wednesday night so for breakfast yesterday I sliced it thin and Moe had it on an open face sandwich on fresh baked sourdough baguette.

Thanks @CookBot Today's bake was a sourdough batch that I made last Friday morning and took out of the fridge last night around 8:00. So in the fridge for around 130 hours. Shaped and baked early this morning. Four long skinny baguettes. Matt likes this size for sandwiches. Crumb.

@Shelby, I'm not sure which I want more, your chicken pie or that caramel sauce. I'd be happy to the sauce by the spoonful. Tonight's dinner - Had planned to grill a small beef tenderloin roast on the grill, but instead cut it into medallions and made Green Peppercorn Steak. With roasted potatoes, mushrooms and steamed green beans.

@blue_dolphin, you really do come up with the most interesting combinations. I would love your toast and beans, but minus the anchovies. Although I bet Moe would like it the way you served it. Baked baguettes this morning and early enough to slice and toast for breakfast. Pulled the chili out of the freezer.

It isn't too late. I actually have both mine out, and both are off the kitchen. My first has an issue with the steam function not always working. But everything else works fine. So I use that one for everything but bread. And it makes the best toast. I brought out my back up recently and it is only used for baking bread. Today's bake was from a 700g batch of dough that was made and went into the fridge last Friday. Taken out last night and baked this morning. Four baguettes. One of which was coated with poppy seed, as requested by Matt. I just had barely enough for the one baguette. Baked early enough that it had cooled in time to slice for breakfast. Really happy with the crumb I'm getting at 63% hydration.

@JoNorvelleWalker Thank you. Will be on the menu this week. I forgot that I had Oxtails in the freezer. Pulled them out yesterday morning and cooked them last night. Served my favourite way, over polenta. Polenta is cooked in chicken broth seasoned with minced garlic, salt and pepper and finished with butter and fresh grated Parmesan.

Would you please, please share your recipe? This is what I want cacciatore to look like but so often versions are tomato based.

Love Halibut Fish and Chips. Light beer batter. Sliced the potatoes with the Breville FP french fry blade. Twice fried.

I love them butterflied and grilled. Grilled Quail (thibeaultstable.com)

All the baguettes are started in the CSO and after 10 minutes I transfer to the stone in the oven. This way I can bake 6 or 8 baguettes in half the time. And each gets the benefit of the steam. So I tend to bake baguettes that are between 12 to 14 inches long so they fit on the stone I had cut for the steam oven. For the big rounds, I bake them on the stone in the conventional oven, but rather than putting them in to a Dutch Oven, I cover with deep roasting pan lid or a big stainless mixing bowl that is preheated in the oven.

Sometime this past year I reduced the hydration to 63% for all my loaves. In the past I use to go between 70 to 78%. I really like the results at 63%. Especially since I use the same dough for pizza crust. I use to think that I needed the higher hydration for pizza, but that is not the case. I think it probably helps that most doughs are given long cold fermentations from 24 to 120 hours in the fridge. But last night's dough was just an overnight dough left out on the counter.