Ann_T

Last night's dinner. Oxtails with spaetzle. Easy dinner done in the Breville PC.

I used 2g of yeast in a 1000 g of flour at 70% hydration. Bread always has more flavour with a longer fermentation, but this was actually really good. Slow rise over 15 hours at room temperature. When I use the same ingredients with the stretch and fold method I usually finish the last stretch and fold around 8PM and the dough has more than doubled by 3:00 AM and is ready to go. Without the stretch/folds, this batch was much slower to rise. I actually enjoy the process of the stretch and folds, but just can't do them at the moment so this is allows me to bake bread for the time being.

Where there's a will there's a way....... I have a facebook friend, Ralph Nieboer, an amazing baker to thank for sharing his "Do Nothing Method" for baking bread. I'm somewhat out of commission at the moment when it comes to baking bread. Not able to do all the stretch and folds. But I'm missing making bread. And more importantly Moe is missing my bread. After reading Ralph's recipe, I realized that it is basically the same recipe I use for my baguettes. I often start a batch at night with just two grams of yeast and leave if for a slow rise overnight. But I always use the stretch fold and autolyze method. I never would have thought to just mix the ingredients together and "do nothing", just leave for a longer room temperature fermentation. Late yesterday afternoon around 5PM I mixed up a batch of dough and left it until after 8 this morning. (15 hours). I shaped 12 rolls and started them off in the CSO on the Bread Steam setting and then transferred to my main oven to finish. Really happy with how they turned out. Next batch will be baguettes using this method.

@rotuts, this one is for you. Roasted the chicken yesterday and made the gravy. Moe had the chicken legs for dinner last night and I made hot chicken sandwiches for dinner tonight. Still keeping to simple to prepare meals. Diner food.

I made something I hadn't made in a while. Rack of Pork Stuffed with Apricots.

I love soup any time of day. So I made a pot this morning for breakfast. Moe loves this Chicken Tomato Rice soup. Served with toasted baguette.

@liamsaunt, great photo. Makes my mouth water. Another dinner for breakfast morning. Had presalted a couple of pork chops yesterday and planned to cook them for dinner. Didn't happen. So they became breakfast.

Breakfast. Schwartz's Montreal Smoked Meat sandwich on homemade rye bread. Kosher full sour dill pickles.

Last night's dinner. Platter for Two. Homemade bagels, smoked salmon and cream cheese.

Baked bagels today. Cocktail size to serve with smoked salmon and cream cheese tonight for dinner. Larger poppy seed and sesame seed and another batch with caramelized onions and cheddar inside and out. These are Matt's favourites.

Started a biga Sunday night and mixed up a batch of rye bread Monday morning. Baked last night. Out of the oven at 9:00 and sliced this morning.

Dinner is served!!

Time this morning to prep tonight's dinner before leaving for work. Eggplant Parmesan Stacks ready for the oven. Based on Lidia Bastianich's recipe.

Moe and I shared a thick NY Strip steak. Served with mashed potatoes, cauliflower, zucchini and carrots (for Moe) and a wine sauce. We were eating about an hour after I got home from work.

This was suppose to be last night's dinner. Made this morning for breakfast instead. Sablefish with ginger and black bean stirfry.

Took eight baguettes out of the oven this morning before 7:00 AM. Moe wanted toast and fruit for breakfast. Sliced orange, banana, pear and a few blueberries.

Made Moe one of our favourite dinners tonight. Chicken Breasts Perigord. I've been making this dish for over 30 years. Boneless chicken breasts with a mushroom duxelles stuffed under the skin. With a peppercorn port sauce.

Beautiful looking sandwich, and great colour on your batter, but can't do ketchup either.

Braised Lamb Shanks in a red wine sauce served with Duchess Potatoes, rutabaga, zucchini and carrot. Got the dish started before leaving for work. Lamb was browned and in the sauce. Moe just had to put the pan in the oven late this afternoon. All I had to do after work was make the mashed potatoes for the Duchess and steam the vegetables.

Started a batch of dough last night and left it out all night to rise. It was ready to go at 3:00 AM. Eight baguettes out of the oven before 7:00 AM. Sliced one horizontally and made a toasted back bacon and hard fried egg sandwich big enough for two to share.

Made a biga before work yesterday morning and made the dough last night. 2 grams of yeast in the biga and one gram of yeast added to the dough. Left on the counter overnight for a slow rise and the dough was ready to go at 3:00 AM. Eight baguettes started in the CSO on the bread/steam setting and transferred to a stone in the big oven to finish baking. Last baguette was out of the oven before 7:00 AM.

Made Moe steak and butter basted eggs for breakfast.

Roasted a pork tenderloin for dinner last night. Served with a mustard cream sauce. Mashed potatoes, squash and steamed green beans. We were eating in 55 minutes after I walked in the door after work.

Thanks @Tropicalsenior, no one should ever have to eat what they don't like. You can always tell when a plate is Moe's if it has carrots. I never eat carrots.

Dinner for breakfast this morning. Didn't make it last night so made the chicken stew and dumplings for breakfast.