Ann_T

What Kerry said.

Inspired by @Franci, I tried my hand at Pizza in Teglia last night. Two pizzas one for Matt topped with potatoes and a second one for Moe and I, that was divided in thirds for three different toppings. Crumb shots posted to Pastry and Baking.

@Franci , @Kerry Beal I don't think the dough was much different. I checked out a number of recipes on line both in English and translated a few from Italian and most seemed to be a higher hydration than what I normally use and more yeast as well. And I don't usually add oil to the dough I use for baguettes and pizza. I mixed up a 1000g of flour at 80% hydration with 7g of yeast and 27g of salt and I added some olive oil. (a glug). The dough spent about 6 hours in the fridge. It was easy to work with and spread out easy. Baking in an oiled pan contributed to that wonderful crust that had a crackle when bit into. I divided the dough into thirds so I still have a piece that I put back into the fridge. Each pizza was 600 g. Matthew loved his potato pizza. And of the three toppings on ours, Moe really liked the one with the tomatoes and my favourite was the mushroom. I'm interested in seeing how different the piece of dough still in the fridge will be when baked.

I made the dough this morning for the Pizza in Teglia. I was working today so after the last stretch and fold the dough went into the fridge until about 3:00. Matt took it out then so it would be ready to use tonight. I made a 1000g batch at 80% . One topped with potato and rosemary for Matthew and I made one for Moe and I with three different toppings. One third mushrooms, one third pepperoni and olives and one third roasted tomatoes with pesto. Crumb shot.

@Franci, thank you so much for posting about your “Pizza in teglia alla romana”. This is not a term I was familiar with, but it reminds me of the pizza that a friend use to make. A family from Italy moved into our neighourbour when I was around 14 or 15. The oldest child "Anna" and I were the same age. She had two younger brothers and both parents worked. It was her job, when she got home from school, to look after her brothers and to get dinner started. This pizza reminds of the pizza that she would make to serve as the bread that accompanied their dinner most nights. It was made in a pan and cut into squares and had very little in the way of toppings. Mostly a homemade sauce and maybe a little Parmesan. I don't remember much in the way of other toppings, except maybe a few slices of their homemade sausage that was preserved in oil. I loved going to her house because it was so different from mine. Her house had all these wonderful smells of garlic and herbs and her father and her uncles had wine fermenting in their basement. I learned to make my first pizzas from Anna. No measurements, just adding this much flour to a bowl, with this much yeast and this much salt and oil and enough water until it felt right. Years later , Moe and I use to go to a town just north of Toronto to have Sunday brunch at an Italian banquette hall. And they had two or three versions of this pan style pizza on the buffet. It always reminded me of Anna's. Now I know it actually has a name. It is early here, so I just started a batch and after the last stretch and fold it will go into the fridge while I'm at work. I'll get Matt or Moe to take it out before I get home and we will have it tonight. Thanks again.

@Smithy, I use a Canadian flour - Roger's Flour, their Silver Star bread flour which is one of their commercial flours. I buy the 20 kilo bag. It is sold in Costco in Victoria. On the odd occasion when I run out and can't get into Victoria I will buy either their Bread flour or their unbleached white at one of the local grocery stores. Both make excellent breads.

Thanks @Kim Shook.

@Kim Shook, I haven't done hard cooked eggs in the CSO yet. How long do they take and what setting do you use? The super steam setting? TIA. ETA: Great looking toast.

Shain, great looking breakfast. So colourful. My egg loving husband would devour that breakfast. Sliced one of the batards from the 15th for toast and made Moe Ham and eggs. The ham part was a smoked pork chop from a local company on Vancouver Island.

I had leftover taco meat from last night's dinner. Made Moe a taco salad for breakfast.

The ramp ranch recipe is with the Bev Eggleston's Pork Shoulder Steak recipe. Last night's dinner. Hard shell Tacos.

Made Moe a grilled bacon and cheese sandwich for breakfast.

Had enough of sourdough for the time being so went back to yeast. Stirred up a yeast biga on Monday night with 220g of water and 220g of flour and just a 1/2 teaspoon of yeast. This is what it looked like in the morning. Nice and active. Added it to 1000g of flour, 700g of water, 3g of yeast and 27g of salt. Baked last evening. Picture taken before the sixth batard came out of the oven. Sliced this morning for breakfast.

That is like the perfect loaf.

@Smithy , I added it to RecipeGullet. You can find it here . It is also on the blog: http://www.thibeaultstable.com/2012/05/this-cake-has-been-favourite-since-1978.html We had a late lunch so dinner was another dessert. Moe kind of mentioned yesterday morning that he had a craving for a Coconut Cream Pie. I think he must have seen one that someone posted on FB. So.....

Home Cookin Chapter: Recipes From Thibeault's Table Boston Cream Pie ================ Source: Woman's Day Old-Fashioned Desserts - 1978 (minor changes) 1/3 cup butter 1 cup sugar 1 egg 1-1/2 cups sifted all-purpose flour 2-1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk 1/2 teaspoon vanilla . Cream the butter and sugar until light and fluffy. Add the egg and beat until creamy. Sift the flour, baking powder, and salt together. Add alternately with the combined milk and vanilla. Turn the batter into a greased and floured 9-inch round layer cake pan. Bake in a 350° oven for about 30 minutes, or until the cake springs back when lightly touched in the center. Cool on a rack for 5 minutes, then turn out and cool completely; Place the cake on a serving plate and split horizontally into two layers with a serrated knife. Carefully remove the top layer. Fill with the chilled Cream Filling. Replace the top half and pour the warm Chocolate Icing over the top, spreading only to the edges. Chill. (When allowed to stand for several hours, the filling seeps into the cake, making the cake and filling seem almost as one.) Cream Filling 1/2 cup sugar 3 egg yolks 3 tablespoons flour 1 tablespoon butter 1/4 teaspoon salt 1/2 teaspoon vanilla 1 1/2 cups milk Combine the sugar, flour, and salt in a saucepan. Gradually stir in the milk. Cook over low heat, stirring until the mixture comes to a boil. Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually stir in about half the thickened sauce. Return to the heat and cook. stirring 2 or 3 minutes longer to take away the flour taste. Remove from the heat and blend in the butter. Strain into a bowl. Cool for a few minutes, then blend in the vanilla. Cover and cool, then chill. Chocolate Icing 2 squares of chocolate (I use between 4 to 6 ounces of semi sweet chocolate) 1 cup sifted icing sugar 2 tablespoons butter 1 tablespoons hot water 1 teaspoon vanilla Melt the chocolate and butter the microwave on medium low power. Stir until smooth, and blend in the icing sugar and hot water. Stir until smooth and slightly thickened (do not beat). Stir in the vanilla. Use immediately. Optional - Spider web design. Just mix up a little melted butter, maybe a teaspoon and add powdered sugar to it a long with a drop of hot water and vanilla and make it thin enough to squeeze out of a bag. I just put it into a small zip lock and cut off one of the corners. Just a small cut. And then once the chocolate has been spread, I pipe the white icing in circles. And immediately take a tooth pick and draw a line from the centre to the edge to form the spider web.

We had Thanksgiving dinner at our neighbours. Clif cooked a traditional dinner with all the trimmings. All I had to do was make the dessert. Boston Cream Pie. I've had this recipe since 1978 and have made it often. But not recently. The custard is really yellow thanks to local farm fresh eggs.

Roasted a turkey yesterday morning just so I could have hot turkey sandwiches for dinner. And made Toasted clubhouse sandwiches for dinner tonight.

Lovely crust. Moe's breakfast. Poached eggs on toasted sourdough baguette. Eggs were fresh from a friends farm.

@sartoric Gorgeous loaf. Love the colour of your crust. I know how you feel about your starter. Funny because I don't even really like sourdough all that much, but I love being able to make bread from a sourdough starter that I "grew". And both Moe and Matt love sourdough bread. Last night's soudough bake. Dough went into the fridge Thursday night and came out yesterday afternoon. 8 smaller size baguettes. Sliced this morning.

Moe's breakfast. Braised Prime Rib Bones over polenta. Cooked in the Breville Pressure Cooker. I like prime rib bones better than short ribs. Offered Moe this for dinner or breakfast. He chose breakfast. I took the same to work for lunch.

OMG!!! I want this.

Thanks @rotuts. The bowls are Emile Henry Lion Head bowls. They come in a number of colours. The bowls were a gift. I've had them for many years. And there is a matching Tureen which I don't have. Emile Henry Lion Head Soup bowls

Moe wanted Potato Leek soup so that is what we had for dinner. With sourdough croutons.

I'd much rather have that meal for dinner than for breakfast. Your biscuits look great. I like them with more colour. Did you bake the eggs on Bake steam or just the steam setting?