Ann_T

Pizza Night!! This dough was made on Tuesday and was in the fridge until around 11:30 AM today. Sat on the counter to warm up and continue to rise. Divided into three balls. One larger and two at just 200g each. Dough was ready to use by the time I got home from work around 5:30. Made two mini pizzas, baked in the Ooni. Pepperoni, Olives and green peppers for Moe and Pepperoni and mushroom for me. Matt used the larger ball to make an Artichoke and Pesto pizza, which he baked at 550°F on a stone in the conventional oven. He also made the pesto. Harvest the basil from our herb garden. This is the same dough that I use in my baguettes. I've tried many different pizza dough recipes and haven't found one I like better than this one.

Moe's breakfast. Per request. Local blueberries in milk with toasted baguette.

@PatrickT, Your rye loaves look amazing. @JoNorvelleWalker That boule is a thing of beauty. I don't think I have ever baked one that big. I hadn't fed my starters again since towards the end of May. Fed them both Tuesday morning and both doubled quicker than expected. One is always fed with organic rye and my spinoff is fed with the same white flour I use in my breads. Fed the white one again before bed, and used 50g of discard in a 500g batch of dough at 63%. Made two other 500g batches same hydration, but each with 1g of yeast. All three batches went into the fridge Tuesday night. Matt took the sourdough batch out on Thursday, divided it in half and put one back in the fridge and used the other to make one of his pizzas for dinner. He used the other half yesterday for two sourdough baguettes. No pics of the sourdough batch. But the crumb on it was amazing. Lots of holes and shine. I took one of the remaining batches out of the fridge last night at 9:00 and left it on the counter. At 4:00 AM I preshaped four baguettes and final shaped and left to proof at 4:30. Sliced one while still warm. The last batch will be used to make pizza for dinner tonight.

@Weinoo, I don't remember a holiday dinner which was Turkey, without rutabaga or turnip as my family called it. Brussels sprouts, were often on the menu but , it might also be broccoli or asparagus or some other vegetable. But always rutabaga. And since I tend to roast chickens more than turkey, I almost always have rutabaga. It is a favourite vegetable so it gets served with other meats too. Especially love it with lamb or in stews.

I've had a craving for a roast chicken dinner and had been thinking about it for the last week. I presalted a chicken on Wednesday with the intention of roasting it yesterday. But by the time I got home from work, all I wanted to do was watch the Jan 6th hearing and since neither of us was hungry for a big dinner I postponed dinner until this morning when Moe said he would be very happy with a roast chicken dinner for breakfast. I had actually made the dressing before leaving for work yesterday morning and it was in a casserole and just had to be baked. All the traditional sides. Mashed potatoes, gravy, Brussels sprouts, and rutabaga. I think this will keep Moe going until tonight.

Makes my mouth water. I like that you added zucchini. Love it in soups and stews. We went into Victoria yesterday and ended up having Halibut fish and chips for lunch. So decided to postpone the roasted chicken dinner I had planned to make last night until today. Instead, I made the yeast dough for Tarte au Sucre, one of Anne Willan's recipes that I haven't made in years. Doubled the recipe to make two. One baked in a springform pan and the other in a tart pan. I froze one. We had some while still warm last night and then another piece this morning with our early morning cappuccinos. This is a very rich brioche style dough. And the texture is very light and airy.

I did it!!! Smoked my first steaks on the Masterbuilt smoker. Two beef tenderloin filets. Smoked quicker than I expected so next time I will lower the temperature from 250° to 225°F. Internal temp reached 108°F in less than 30 minutes. Steaks were at room temperature. I really didn't think that the steaks had enough time to pick up much mesquite smoke flavour in such a short period of time, but was pleasantly surprised. Finished on a very hot gas grill. Served with roasted potatoes cubes.

My favourite beef is sold at a grocery store that carries Sterling Silver beef. This week they had their beef tenderloin on from $33.00lb to $19.99lb. I went to Thrifty's before work this morning and had the butcher cut me the centre from two whole tenderloins. What I would call the Chateaubriand cut. One was just under 2 lbs and the other just over 2 lbs. I cut one thick steak off of the smaller of the two. It is destined for a favourite recipe, one of Julia Child's recipes that I have been making for years, but haven't made it recently. (Beef Burgundy) And two steaks off of the larger piece, that I have presalted and intend to smoke tomorrow night for dinner. The other two pieces are both over 1lb and I left them whole so I have options. Depending on how my first attempted at smoking steaks goes, at least one of these will be smoked whole.

Love this photo. Last night's dinner. Veal Schnitzel with Mushroom Sauce. With sides of red cabbage and spaetzle. Took a little longer to make than my normal work night dinners, but was worth a little extra time.

Still had some smoked pork left so made tacos tonight. Matt made the homemade corn tortillas and had them ready just before I got home from work so dinner came together quickly. Warned up the pork in the CSO and made a fresh salsa.

I'm almost always awake by 3AM and sometimes earlier. Might as well bake.

Baked rolls this morning. They were out of the oven before 6:30 AM. Dough made on Saturday and it went into the fridge until last night. Left out on the counter until early this morning. Put a small pork roast in the smoker this morning and after about three hours it reached 165°F. This is what it looked like before I wrapped it in foil and back into the smoker until it reached 203°F. For dinner I made pulled pork sandwiches on the rolls and topped with a coleslaw with a vinegar dressing. Served with roasted potato wedges.

Gorgeous loaves.

It is there. Just under the chicken. Pizza Night!!!! Made the dough early this morning and left it out on the counter for a long slow fermentation. 10 hours. Italian Sausage, Mushroom and green olives. Baked in the Ooni Koda 16.

Great photo. Perfectly set eggs. I know cornbread served with chili is a thing. Just not my thing. As much as I love cornbread but as a side to chili it just doesn't do it for me. In fact toast is actually my second choice. I think chili is best served with homemade flour tortillas. I did bake a cornbread this morning, per Moe's request. He loves it for breakfast.

Tonight's dinner. Thai Red Curry Chicken over rice.

Bought a new toy last week. A Masterbuilt Electric Smoker. Seasoned it Monday night and used it for the first time yesterday. Smoked two bone in chicken breasts as a trial run. Also bought a InkBird Digitial Thermometer with 6 probes. It was also given a trial run. Set the temperature to 165° F and took the chicken out of the smoker when it hit that target. Wrapped it in foil and into the fridge until tonight. Sliced on an electric meat slicer and made Moe and I a Toasted Club House Sandwich with smoked chicken, lettuce, tomato and bacon. We shared the sandwich and some homemade fries.

I put a big pot of my favourite chili on to simmer on Tuesday. Froze 11 generous individual servings. Moe had chili for breakfast with toasted homemade baguette and I'm working today and will take chili for lunch.

They are difficult to find around here as well. The Duncan Butcher carries them frozen. Last time I saw them, I bought two packages and still had one package in the freezer. Thankfully I love lamb shanks so am not opposed to using lamb for the same recipe. Tonight's dinner. One of our favourites. Picked up some beautiful Sterling Silver Beef Tenderloin Filets and made Green Peppercorn steaks. Roasted potatoes and steamed green beans.

Last night's dinner. Osso Buco. with polenta.

@DuvelI would be happy with any one of your pizzas. Last night's dinner. Cacio e Pepe.

Canada Day Dinner. I worked yesterday but I asked Moe before I left for work yesterday morning what he would like for dinner and he said Caesar Salad. He loves the Caesar Salad that I've been making for him for almost 43 years. Homemade croutons and homemade dressing started with a coddled egg. This Caesar also has Roquefort cheese as well as parmesan. Recipe is from Pat Davis who had a cooking school in her home in Grand Rapids back in 1979. I went to a few of her lessons. She studied with Simone Beck at Le Cordon Bleu . I've been looking through some old cooking magazines and found a recipe that I thought sounded good in a 1998 Food and Wine. I'm not a fan of scallops, but these scallops I could eat. Sweet Potato Scallops with caramelized onions. Would definitely make these again. Served with grilled sirloin cap steaks and Caesar Salad.

@Smithy, I've never cared for BBQ sauces because they are usually all sweet. You can find the recipe here......https://thibeaultstable.com/2022/06/29/tbq-sauce/ It is so easy to make and it keeps for months in the fridge. I usually make a double batch. Today's batch made six of those jars and three are going with me to work tomorrow.

Thanks @PatrickT. Started a batch of dough yesterday morning and gave it a 6 hour fermentation before putting it in the fridge until early afternoon. Baked tonight. Two of the loaves were shaped and proofed in Banneton lined baskets.

@liamsaunt, I have to agree with @Marylsobel. Skipped lunch today and made an early dinner. Made a batch of TBQ sauce. My favourite sauce. Actually the only BBQ sauce that I like. and grilled baby back ribs and served with roasted potatoes.