Ann_T

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?

Breakfast was easy this morning. All Moe wanted was toasted sourdough and cheddar.

@lindag I bet that loaf makes a great sandwich bread.

And that is all that one wants in a loaf bread. Crust, innards and flavour. Happy Belated Birthday Heidi. Today's bake. Sourdough baguettes. Made a biga before leaving for work on Sunday and made the dough Sunday night. Came out of the fridge this morning and baked this afternoon.

No lunch so an early dinner. Italian Sausage and Mushroom pizza with a sourdough crust. Dough had been in the fridge since Sunday night. Another biga and a fed starter in the background.

I asked Moe what he wanted for breakfast and he said biscuits. So....... Biscuits with white cheddar. Made one pan with larger biscuits baked in the Oster and I patted out the scrapes and made another pan with mini biscuits. Baked in the CSO.

@FauxPas, love our local halibut. I can see the flakes. Need to have it a few more times while it is still in season. I have a very happy husband. I wasn't hungry tonight so I made him a salad. And not just any salad, but his favourite Caesar Salad. Homemade dressing with coddled egg and anchovies. Homemade croutons, Parmesan cheese and for the finishing touch - Roquefort Cheese.

Moe mentioned this morning that he was craving beef. I had a small Sterling silver top sirloin roast in the freezer. So I pulled it out before leaving for work. Roasted in the CSO for less than 20 minutes. Yorkshire Pudding..

Certainly looks great. I am partial to mushrooms. What are you baking your pizzas in?

For me, that is a perfectly cooked egg.

@Kim Shook, the recipe is on the blog. Actually there are two. You might like the Greek version. I use savoy cabbage when I make cabbage rolls. http://www.thibeaultstable.com/2010/03/cabbage-rolls.html

I like it. Looks great to me. I still had one 500g batch of dough in the fridge from Saturday. Pulled it out early this morning and baked four baguettes. Crumb shot.

I had plans to make cabbage rolls for dinner last night. While in town we had Halibut fish and chips for lunch and didn't really want a big dinner. So I went ahead and made the cabbage rolls anyway, and rather than make a full dinner, we had just the cabbage rolls without any sides. Stuffed with pork and rice. Served with sour cream. Butter tarts for dessert.