Ann_T

@liamsaunt, looks great to me. I would love your curry. I picked up some thick Lamb Loin Chops at the butcher this week and presalted them. Before leaving for work Friday, I seasoned with fresh minced garlic, fresh rosemary, lots of black pepper and a drizzle of olive oil. Grilled for dinner and served with roasted potatoes, sauteed zucchini, sliced tomatoes and I made one of Moe's favourite mint sauces for the lamb.

@Katie Meadow, you probably would have liked this one then. It was fresh pineapple, and it wasn't overly ripe or too sweet.

I don't make many loaves with fruit and nuts, but I really love the idea of this combination. Especially the walnuts. Beautiful loaf @PatrickT. I bet it was good toasted too. I have one I do with onions and walnuts that I haven't made recently. Last night's baguettes. Same, same day dough as the pizzas posted in the dinner thread. Sliced this morning for breakfast.

The good news is, although he really enjoyed his pineapple pizza, he also had a slice of mine and when asked which he preferred, the "normal" pizza won out. Won't be baking any more pineapple pizzas.

I made a batch of dough this morning for baguettes and enough for pizza. 1000g flour, 4g yeast, 27g of salt at 63% hydration. Dough was given an 8 hour fermentation at room temperature. Divided the dough into three balls of various sizes for pizza and shaped two baguettes from the remaining dough. Matt likes full size pizzas so one ball was 450g, one for Moe was 250g and the third ball was slightly smaller. Matt made his Greek Potato Pizza and baked it in the oven at 550°F on the stone. As an act of LOVE, I made Moe a fresh pineapple and prosciutto pizza. Not something I will eat, but he actually likes the combination. And a smaller pepperoni and mushroom pizza for me. Both baked in the Ooni. The pizza crust was great considering it was a same day dough.

Had planned to grill a steak last night but neither of us felt like a big dinner so............. Since I am not working today, I made a late breakfast of steak and eggs. Grilled the steak which was just over 1lb and big enough to share, and served with roasted potatoes, sautéed mushrooms and fried eggs. Toasted baguette. Sunny-side up eggs, butter basted for Moe and mine over "hard". Don't care for runny eggs.

Thank you. I will aim for the same, next time we have pizza night.

@Duvel, all your pizzas look amazing. What temperature do you heat your oven up before launching a pizza? I'm still playing around with temperature. Thanks Ann

I made a stir fry for dinner tonight. Inspired by a member of a Facebook group I belong to. Chicken,(Chicken was sliced thin and marinated for 20 minutes with a little Shaoxing Wine, cornstarch, sesame oil and an egg white.) baby bok choy, red peppers, crimini mushrooms, celery, white onion, garlic, fresh ginger, a little chili garlic sauce and a splash of chicken broth. Finished with chopped scallions. Served with rice.

@Anna N Moe loves scrambled eggs and gravy. When we lived in the Sault, there was an Italian restaurant that put on a Sunday buffet every week, with Italian dishes as well as a carving station. Moe always had their roast beef and gravy on the same plate as his scrambled eggs. I must admit that it isn't my favourite. Not uncommon for me to actually do a roast in the morning just so he can have it for breakfast with scrambled eggs.

There was a little leftover brisket and gravy from last night. Promised Moe I'd make him Yorkshire puddings for breakfast along with scrambled eggs, and brisket and gravy. Not pretty, but he really enjoyed it.

@Duvel That is what I call a feast. Everything looks delicious. I slow roasted a brisket last week. Seared and then into a low oven (275°F) and roasted overnight. In the morning, I wrapped it and put it in the fridge until it was cold and then sliced and vacuumed packaged with gravy, in portions big enough for two. Pulled one out yesterday for an easy work night dinner.

Put a pot of my favourite chili on to simmer before leaving for work. When I got home, I just had to make the dough for the flour tortillas, salsa and a pitcher of Sangria. The beans were a combination of small chili beans and black beans. Matt put them on to cook in the Breville PC so that they would be ready when I got home.

"Minestrone with fennel, carrots, onion, garlic, tomatoes, broccoli, basil, parmesan and small pork meatballs (but without pasta)" @Honkman I keep coming back to look at your soup. Makes my mouth water. Started a batch of sourdough for pizza on Monday night. Left out on the counter overnight for a room temperature slow fermentation. In the morning I divided it into two balls and it went into the fridge until around noon today. Taken out and left to warm up. Matt is making his own pizza and I made one for Moe and I, with pepperoni, mushrooms and olives, two kinds and baked it in the Ooni.

@Kim ShookOne of the few things I miss about living in Toronto. No Jewish Deli's here and no good bagels bakeries either. Moe and I shared a Toasted BLT for breakfast.

Thanks @Dave R.

Started a dough last night and left it out on the counter for a long slow fermentation. Shaped a large boule this morning and baked it on the stone covered with what I thought was a tall enough roasting pan. This lid worked great for baguettes, but unfortunately not so great for a large boule. Wasn't quite high enough. I was expecting a nice ear but it hit the top of the lid and flattened out. Just went looking for another roasting pan and found one in the back of a cupboard that is 1 1/2 Inches taller. Will try it next bake.

I had planned to make this last night for dinner but by the time I got home from work I didn't feel like making the puff pastry. So I told Moe I would make it in the morning. Made the puff pastry early and gave it an hour in the fridge. Made individual Puff Pastry Asparagus and Goat Cheese tarts. So dinner for breakfast.

Amazing colour on your crust.

@KennethT, nothing special. Chicken was dried well and also drizzled with olive oil before going into a 475°F oven. Basted once during roasting. Tonight's dinner. I promised Moe I would make him Halibut fish and chips.

@Shelby, I love your posts. And I would be happy with every one of your meals, especially the fried chicken. Wednesday night's dinner. Chicken legs and thighs. Roasted with lemon and olives. Served with roasted potatoes. Tuesday night's dinner. Baby back ribs on the grill. Presalted and seasoned "Greek" style. Last night's dinner. Picked up two four pound Sterling Silver Top Sirloin roasts on Thursday. On sale. Cut both in half and vacuumed packaged three of them and kept one out. Presalted and left in the fridge for 30 hours, until late yesterday afternoon. Moe took it out of the fridge to warm up a bit and had the oven preheated to 500°F before I got home from work. Browned the roast in cast iron skillet and into the oven for just 20 minutes. Removed at 118°F and left to rest while the Yorkshire Puddings were baking. Dinner ready in an hour from the time I walked in the door.

Great looking wings. This is how I serve mine with the sauce on the side for dipping. Not a fan of wings that are tossed with the sauce. Last night`s dinner. Sandwiches on homemade rounds baked on Monday. Pulled roast beef out of the freezer. Vacuumed packed slices from a roast cooked last month. I need to do this more often. The meat tasted like it had just been roasted.

Thanks @Anna N. 🥰

That works. I even have the same bowl. BUT, I want a handle. Makes it so much easier.

Early morning bake. Started two 500g batches last night. One with 50g of sourdough discard and one with 1g of yeast. Left out on the counter all night. At 4:00 AM, I divided the sourdough batch in half and shaped one 16" long baguette. The other half of the dough is Matt's to make a pizza. Each piece just over 450g. Divided the yeast dough into four small rounds. Each just over 200gs. Baked the sourdough baguette on the stone in the conventional oven covered with the bottom of a large KitchenAid roasting pan. Captures the steam just like a Dutch Oven. Removed the lid after 15 minutes and finished baking uncovered. The four rounds were started in the CSO on the bread steam setting and then transferred after 10 minutes to the big oven. The roasting pan isn't quite as cool as the Challenger, but it actually worked well. I preheated the lid on the stone. And it is long enough to make 16" baguettes. I could probably bake two at a time. Instead of the Challenger, I'm now leaning towards a Spun Iron Bread Cloche. Will be about half the price of the Challenger and very light weight. https://breadtopia.com/store/spun-iron-bread-cloche/