Ann_T

For breakfast, Moe and I shared a mini baguette. Split and toasted and topped with fried Peameal Bacon and tomato. My favourite.

Last night's dinner. Roasted a small Sterling Silver top sirloin roast. Served with all of traditional roast beef sides.

Baked cheddar cheese biscuits for breakfast this morning.

That is so pretty.

I just use one. Because with everything else, one seems to be enough.

That is what is good about a recipe. Can always be adjusted to suit ones on taste. I've been making this recipe the same way since 1978. It is an Umberto Mengh's recipe.

@Shelby, I love when you do one of your catch up posts. A feast for the eyes. Fish counter didn't have fresh halibut yesterday so I bought fresh Steelhead. Prepared it like one of my favourite salmon recipes. Fish is topped with a mixture of julienned celery, carrot, lemon zest, chopped shallot, garlic and parsley, topped with a little white wine, loosely covered with a piece of foil and baked at 500°F for 10 to 15 minutes depending on the thickness of the fish.

Baked six sandwich size baguettes this morning from a dough that had been in the fridge since Thursday night. Sliced one for breakfast and made Moe a ham sandwich.

Moe had a ham sandwich for breakfast on sandwich size baguettes baked this morning. and I might take the same for lunch.

Pizza Saturday night. Dough had been in the fridge for two days. Pepperoni and mushroom.

Moe's breakfast. Fried ham with buttered basted eggs and toasted homemade Oatmeal bread.

I've had a craving for ham ever since I saw @Neely's dinner. Bought a ham the other day and decided we would have a ham dinner tonight. Made the potato gratin with chicken broth that Moe loves along with sweet potatoes with caramelized onions and steamed asparagus.

Turkey sandwich with slices of leftover bread dumpling/dressing on homemade oatmeal sandwich bread for breakfast.

@rotuts, Thank you. Canadian Thanksgiving is coming up next week so all the grocery stores are stocked with turkeys. Found a small one, just under 8lbs and roasted it tonight for dinner. Also made Serviettenknoedel. A German style bread dumpling that I season the same way I season my bread dressing. But this dumpling is wrapped in cloth and poached. Sliced and served with the turkey gravy. Traditional sides, rutabaga, Brussel sprouts and of mashed potatoes and gravy.

@Neely, that baked ham dinner looks amazing. Scallop potatoes are a must with a ham dinner. Now I have a craving. We had one of our favourite work night dinners. Sterling Silver Top Sirloin roast with Yorkshire Puddings. Takes less than an hour even with the Yorkshire puddings which gets baked while the roast is resting.

Last night's dinner. Pizza night. Italian Sausage, Mushroom and olive. Baked under the broiler using Jim Lahey's method. Dough was in the fridge for 7 days. Made on September 26th and came out of the fridge today around noon. A long cold fermentation makes the best pizza crust.

Last night's dinner. Grilled Porterhouse for two. With roasted potatoes fried cremini mushrooms and steamed broccoli.

Taking inspiration from @Tropicalsenior I made some meat pies using Tourtiere filling. Back in April I made Moe mini Tourtieres and had some leftover filling that I froze. I took a dough (500g batch) out of the fridge last night that had been in since the 26th. Decided to make him a couple of "turnovers" using bread dough. Also baked a batard and a mini baguette/bun. The top of the batard got a little browner because I bake it from start to finish in the Cuisinart Steam oven on the bread setting and it was too close to the burners. Normally I start in the steam oven and finish in the conventional oven for that reason. He had the turnover for breakfast with a gravy made with the remaining filling and his favourite chile sauce. He is on his last jar so I'll have to get another batch made before Christmas.

I've been making a number of 500g batches of dough for the fridge and then stagger baking over a number of days. Some with yeast and some sourdough. One of the yeast doughs that had been in the fridge since the 17th was pulled yesterday and I baked a Italian Sausage and Mushroom pizza for dinner and with the remainder baked a batard. Pizza was baked in the oven using Jim Lahey's method. This dough made the best crust.

Yum is right. Reminds me that I have two pork tenderloins in the freezer. One is definitely going be used to make Schnitzel. Thanks for the inspiration. Tonight's dinner. Steak and Frites. Sterling Silver Ribeye steaks with a wine sauce.

Had a craving for Linguine and Clams. Thankfully my seafood supplier had just got clams back in. These clams were so sweet and tender. Fresh baked baguette for dipping.

This is the last of the four doughs made on September 2nd. So in the fridge for 7 days. Never sure how these long cold fermentation doughs are going to turn out, so I am always pleasantly surprised. I decided as I was dividing and shaping that I would fold some Kalamata olives and rosemary in one of the three. Baked three longer baguettes. Moe had slices of the olive baguette with some old cheddar.

I had four dough's still in the fridge since September 2nd. All were smaller 500g (flour) batches. Had intended to bake a few days in a row. We have had a stretch of 30 to 32°C temperatures this week so, didn't really want to turn the oven on to bake. So rather than had the dough go to waste, the last two days, Matt took a dough out, in the night and baked pizzas. Both of his pizzas are vegetarian. Saturday he baked a Sausage Pepper and Onion pizza and with the remaining dough I baked one baguette. Sunday he baked a broccoli and bacon pizza and I made Moe a Calzone for breakfast. The Calzone was just Italian sausage with fresh mozzarella and I used some of the tomatoes from the garden to make a fresh sauce.

Tonight's dinner. Halibut seared on a grill pan and finished in a hot oven. Served with butter poached lobster tails.

I started a few doughs on Monday. Four to be exact. All the same. 500g of flour, 2g of yeast, 8g of salt and 330g of water. (66%). After the last stretch and fold, dough went into the fridge and was taken out today. Dough was divided into one 500g ball and one that was around 330gs. Matt used the larger piece to make his 17" three cheese pizza with garlic. He baked his on the steel on the bottom rack, at 550°F. And I used the other piece to make Moe and I a small Italian Sausage and Mushroom pizza. I baked ours a little later, on a stone that is just 7" or 8" from the broiler, using the Jim Lahey's method.