Ann_T

@weinoo, I use Roger's Silver Star flour. This is one of their commercial bread flours with high protein. It is a Canadian flour and Canadian flour is known for being among the best in the world. I buy this in 20K (44lb bags) and go through it quickly. The basic recipe is here. And at the end of that post there is a Hydration Chart. I tend to vary the hydration but the one I use the most is 72%. Lately when I feed my starter, I have been adding 50 to 60grams of discard to a batch of dough and adding just one gram of yeast. It is a slower rise but develops a wonderful flavour without being too sour. (Not a big fan of sourdough. ) This is also the same dough I use for pizza. You can find many different blog posts on bread, with variations on Thibeault's Table.

@weinooI put together this blog post Pictorial on shaping baguettes for some FB friends. There are a number of videos out there on how to shape baguettes, but this method works for me. It is how I have always shaped mine. There is a link to my basic recipe as well.

Made a stacked warm grilled vegetable and chicken salad for dinner. Eggplant, zucchini, and red peppers, with a basil garlic dressing.

@Anna N nothing special. I just cut the potatoes into fries instead of wedges or cubes, tossed with just a little olive oil, salt and placed them on parchment lined pan. I preheated the oven on regular convection bake (450°F) while cutting the potatoes and when they went into the oven I switched to the Bake steam setting (450°). After about 15 minutes I turned the fries over and cooked another 15 or 20 minutes. They were nice and crisp on the outside and soft on the inside.

@Heidih, I didn't use much oil. Just drizzled a little olive oil over the potatoes and tossed. You can see that there isn't much on the parchment that they were cooked on.

I made Moe a steak sandwich for breakfast using the leftover steak he didn't finish yesterday. Tried something different and made the French Fries in the CSO (Steam oven) instead of frying. Really happy with the way they turned out. Grilled a half baguette, topped with the sliced steak warmed up in a little beef gravy and topped with fried onions and mushrooms.

I presalted a prime bone-in NY Strip steak two days ago. Was suppose to be last night's dinner. That didn't happen so I cooked it for Moe's breakfast this morning. Served with butter basted farm fresh eggs and potatoes roasted in the CSO. I'm working today so this should keep him going all day. He only ate half the steak so at some point he will probably have a steak sandwich.

Thanks Shelby. I would call that deep frying as opposed to just pan frying. Your wings look so good, I might have to do them that way next time we have wings.

@Shelby, did you deep fry your wings?

MORE!!!!☺️

I wasn't hungry tonight so I made Moe a platter of smoked salmon served with homemade rye bread.

I still had two batches of dough in the fridge since Saturday. Used one of them to bake pizza. Matt made his own four cheese pizza and I made Moe and I a pepperoni and mushroom to share. Baked on the Ooni.

@Dejah, Moe did the same thing. Yours look better.

@Dejah Your soups look spectacular. Portuguese Custard Tarts. Made a quick puff pastry this morning and got it into the fridge early. Moe and I had tarts and coffee for lunch. Saving room for pizza tonight.

Moe's breakfast. Toasted bacon and tomato sandwich on a split baguette.

Dinner for lunch for my Valentine. Spicy Honey Garlic Chicken.

@rotuts and here I thought I was the only one that used canned peas. For me they are a must with hot chicken/turkey sandwiches. Last night's dinner. Lamb shanks.

@ElsieD, great crumb on your "wee loaf". Moe would love your bread with the raisins. Bet it would be wonderful toasted. Unfortunately for him, I don't like raisins. I should make it for him with just the cranberries. Woke up to a major snow storm yesterday morning so I had a snow day. Instead of going to work, I had a bake day. I fed my starter, and mixed up four batches of dough using 50g of discard in each batch. Two 500g of batches, one 750g batch and one batch of rye dough. Baked the rye and the 750 batch late afternoon and the other two batches are in the fridge. One will be baked tonight and the other will be used for pizza on Monday. So two Rye loaves and six baguettes. Moe wanted a couple of slices of the baguette after he had finished dinner. Had to slice while still warm.

The Pickle Barrel was a Jewish Deli. Not sure who Norman was, but if I had to guess it was probably someone that worked at the restaurant at some point and the sandwich, not the tuna was named after him.

Made my favourite tuna sandwich for us both this morning for a late breakfast. The Pickle Barrel restaurant in Toronto called this their Norman Tuna Sandwich. Served on pumpernickel with sliced onion and tomato.

Moe was scrolling through FB early this morning and saw a post about Chicken Fingers. Lucky for him, I had a couple of chicken breasts that had been destined for dinner that became breakfast. Marinated in yogurt with fresh garlic. Flour seasoned with salt, pepper and half a cup of fresh breadcrumbs. Oh and he also wanted french fries.

@Kim Shook I just winged it. So no real recipe. Sauted in butter, shallots, garlic, a little sausage meat, finely chopped mushrooms, fresh bread crumbs, chopped parsley, salt, pepper and seasoned with rubbed sage. Pounded out the veal cutlets, seasoned with salt, pepper and brushed with a little Dijon mustard, spread with filling and rolled. Browned in a little butter. Removed from the pan and made a sauce by sauteing sliced mushrooms, a minced garlic clove, added flour, cooked a couple of minutes, added chicken broth, salt, pepper and put the veal back in the sauce, covered and simmered for about 45 minutes until meat was tender. Added some heavy cream and served.

Chicken Vegetable Rice soup with toasted homemade baguette. Simmered a pot of chicken broth Tuesday, overnight, and then refrigerated all day Wednesday. Scooped off the fat and made a pot of soup before bed last night. Moe had a bowl for breakfast and I'm taking soup to work for lunch.

Saw the recipe for these Salted Caramel Butter Bars on FB last weekend and had a craving since. The recipe calls for caramel candies but I made my homemade caramel sauce. Baked last night and cut this morning to have with a cappuccino.

This was either a late lunch or an early dinner. Stuffed veal rolls in a mushroom sauce served over wide noodles.