Ann_T

I totally agree with you Margaret. I tell everyone that is interested and afraid to bake bread that nothing is easier to make than bread. Once you understand the different steps, it is really difficult to screw up. Even if it isn't perfect, or pretty, it will still taste great. All you need is flour, water, salt and yeast. I remember watching my grandmother make all her breads by hand. But I have a number of machines, including a 43 year old Hobart KitchenAid that is still running, a 26 year old Electrolux Magic Mill, and a heavy duty KitchenAid Food Processor. And yet my favourite way to make my bread is by hand using the Forkish , stretch, fold and autolyze method. I've used that method since 2014 until recently. Since the car accident I have found that doing bread dough all by hand has been a little challenging. I'm doing better now, but using the food processor for a 45 second mix, and then a number of stretch and folds with the autolyze rests has made bread making less painful. I help a lot of would be bread makers on some facebook food groups and if using a machine is what it takes to get them interested, I tell them to go for it. And when I look back to around 2002 when I started taking food photos, there is very little difference in the bread I bake now and the bread I baked then when it comes to crust and crumb.

@Dave R, I think that the stretch folds really make a difference.

Since @Dave R,reminded me about using the FP for bread dough, I have been using it often. I make two separate 500g doughs using just 1g of yeast in each at 63% hydration, and then combined them in the dough container. I do between two and three stretch and folds and then leave on the counter either overnight if made at night or all day if made in the morning. I'm finding this method much easier on my neck. This batch was made on Friday morning before leaving for work and baked Friday evening. All six started individually in the CSO on Bread Steam setting and then transferred to the conventional oven after 10 minutes.

@KennethT, a very simple fresh mint sauce. I met a lovely woman when we moved to the Sault back in 1998, who became a good friend. Her husband Harry was a Thoracic Surgeon. And let me tell you, I've never seen anyone carve a leg of lamb like Harry. Great knife skills. Francis and Harry were both wonderful cooks and loved good wine. Francis made a fresh mint sauce with honey and red wine vinegar. Just mix a little honey with red wine vinegar and add fresh chopped mint. Any time I want a mint sauce this is the one I make.

Dave,I keep coming back to look at these muffins. What I wouldn't give for one of those with our early minute cappuccinos.

@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.