Ann_T

I sure hope you are right @IowaDee. I still had a small piece of beef tenderloin left from last night that I didn't cook. So this morning I made Moe Ginger Beef with a green bean stirfry for breakfast and I'm going to take the same thing to work for lunch.

@weinooI haven't but I recently saw a blog post by someone who smoked black cod. Maybe one of these days I'll give it a try. I worked today and had intended to make beef tenderloin kabobs for dinner but just didn't feel like it. Decided to cut the tenderloin into fillets and make green peppercorn steaks. Served with Parisienne potatoes and steamed green beans. We were eating in less than an hour after I walked in the door.

Tonight's dinner. Sablefish (Black Cod) in a ginger soy glaze. Halibut is my favourite fish but Sablefish runs a very close second. Both have large flakes but the Sablefish has a softer texture because of its higher fat content. I'm going to order more tomorrow.

@weinoo, no , there is an adjustment on the dial, but it is basically high and low and the low isn't much different than the high. The low is still way to high. But I found a video on google where someone figured out that you can lower the flame by turning the knob back to between the igniter position and the off position. And greatly reduce the flame.

I'm determined to conquer the Ooni. I haven't been happy with the Ooni Koda 16" oven but tonight I baked a pizza that didn't immediately burn. Just a simple Pizza Margherita. Heated the oven up to almost 900°F. Just before sliding the pizza in, I turned down the flame by turning the knob slowly towards off, but not far enough to have the flame go out. The semolina dough benefited from a 48 hour cold fermentation, but I still prefer my regular dough better.

@chefmd, not only did we both have scallops tonight, I think we have the same dishes.

Moe loves scallops. I've never been a fan. Walcan Seafood, the company that I have been buying all the fish and prawns from that I have been cooking recently, had Hokkaido Scallops available. I ordered just one box along with some LingCod and Black Cod (Sable fish) and it was delivered first thing this morning. These scallops are sashimi grade. I took 8 out of the box to defrost for dinner. Found a recipe for Lemon Butter Capellini with Scallops on line that sounded good so that is what I made. I used spaghettini rather than capellini. Moe loved dinner. Said they were the best scallops he has eaten. So, I ordered four more boxes. Will be nice to have them in the freezer for a quick dinner. I've promised to make him Coquilles St. Jacques one of these days.

My kind of breakfast. No egg needed. Baked pizza and baguettes yesterday and this morning all Moe wanted for breakfast was toasted baguette and bacon.

Thanks @Heidi Thanks @liamsaunt . @kayb thank you from Moe. @Shelby, passed your birthday greetings on to Moe. Thank you. Thanks @Kim Shook Made a batch of my baguette dough this morning and a pizza dough. The pizza dough was made with La Molisana Pizza flour. 100% Semolina. 1000g plus 200g of my bread flour. 5g of yeast at 72% hydration. I had been promising Moe a pineapple and bacon pizza for a while. His pizza was topped with super thin slices of pineapple. I used the mandoline to slice the rounds and topped with bacon. Second pizza was topped with pepperoni and mushrooms. Baked one at a time in the Ooni pizza oven. Sunday night's dinner. Homemade halibut fish and chips with a beer tempura batter. Saturday night's dinner. Chinese pork stuffed eggplant in a black bean sauce. Just winged it.

We celebrated Moe's 80th Birthday tonight with a bottle of Champagne. I have love this man since I was 21 and he was 32. Amazing how quickly the time goes by. Dinner tonight was one of Moe's favourites. Just a simple prime rib dinner with Yorkshire pudding, mashed potatoes and gravy. EDITED TO ADD: Moe grew up in Windsor Ontario where strawberries were always in season in May. It was a tradition to always have something with strawberries on his birthday. I've carried on that tradition for 48 years. Thankfully strawberries have just come into season this week on Vancouver Island and I was able to get local strawberries. I vary the dessert every year, and this year went back to an old favourite. Strawberry Shortcake.

Tonight's dinner. Grilled a large piece of halibut for Moe and I to share. Divided and served on braised vegetables (onions, garlic, little yellow and purple potatoes, radishes, green beans, zucchini and cherry tomatoes, in chicken both. Finished with fresh basil.

@weinooThe price isn't all that bad right now. I've been buying all my seafood from Walcan Seafoods which is just up Island from me and they deliver twice a week down Island both fresh and frozen seafood. This season they have live prawns delivered to the door. 5lbs for $99.00. I still have some of their frozen prawns from last season (last nights) and they were $36.00 for a 1 kilo box (heads on) Extra large which is about22 to 24 prawns in a box. Even though I still have a few boxes in the freezer, I'm thinking of ordering 5lbs for next Tuesday. I still have the fresh halibut I bought recently that I vacuumed packaged as well as sashimi grade Albacore tuna, petrale sole and sockeye salmon in the freezer. All from Walcan. Moe is very happy. He has always loved seafood more than me.

Tonight's dinner. Spaghetti Aglio E Olio with grilled Spot Prawns. Easy worknight dinner when you have BC Spot Prawns in the freezer.

I have these beautiful little vintage pie plates (T.G. Green). Last night I made Moe a "petite" Tourtiere. And a couple extra to freeze.

Your bread pudding looks amazing. I love bread pudding. Might actually be my favourite. I usually serve with a caramel sauce or a chocolate bread pudding with Creme Anglaise.

Moe was serious about just having pie for dinner.

First rhubarb pie of the season. Just came out of the oven. Moe said he would be happy with just having pie for dinner tonight.

Oven baked Petrale Sole. Topped with fresh breadcrumbs seasoned with fresh garlic, lemon zest, oregano, basil, salt, pepper and melted butter.

Grilled Filet Mignon with homemade Bearnaise Sauce for dinner tonight.

Tonight was a bastardized version of Osso Buco. Made with lamb shanks instead of veal and I used rutabaga instead of carrots. Because I love rutabaga with lamb and I HATE carrots. Served with a Risotto Milanese. Been a while I since I made a Risotto. Forgot how much I enjoy the process of making a risotto.

@JoNorvelleWalker this is the only raw fish I will eat.

Tuna Sashimi for dinner tonight.

Matt said he would make homemade corn tortillas for dinner last night. So when I got home from work, I roasted a couple of chicken breasts and while they were roasting put an enchilada sauce on to simmer. Dinner was Chicken Enchiladas with a side of black beans for Moe and I and Matt made himself vegetarian tacos.

This has to be one of the best pages ever. Great meals and beautiful photos and plating. I really, really, really want @JoNorvelleWalkertofu. Makes my mouth water it looks soooooo gooood. Showed it to Moe and his response was if I make it he will eat it. I wish I had seen @liamsaunt 's blackened salmon before I started dinner. I would have gone with blackened salmon instead of just grilled. Thanks to @scamhiand @Duvel, I have a craving for Greek. Made Moe his favourite Caesar Salad tonight. Served with a grilled filet of spring salmon.

@paul o' vendange, No biga or preferment in this batch. I've been playing around with slow overnight rises so I can bake in the morning before leaving for work. Sometimes I will feed my starter and add 60 to 80 grams of discard to a 1000g of flour along with one gram of yeast. But this batch was 1000g of flour with 2 g of yeast, at 72% hydration and 30g of salt. Did the autolyse , stretch and fold method a number of times between 5:30 and 9:00 PM and then left it out on the overnight. Then just shaped, proofed and baked. Here is my basic method, including an option for sourdough and a biga.....https://thibeaultstable.com/2019/06/12/artisan-bread-pictorial-repost/