Ann_T

Tuesday night - Chicken Stew and Dumplings. Wednesday night - Grilled Pork Chops (cut off a rack of pork) and served with roasted Brussel sprouts with Cremini mushrooms and roasted potatoes.

I had two doughs in the fridge since Thursday night. Matt took one out this morning at 5:00 am to make himself a pizza this afternoon he took 550g of dough leaving 350g so I made four little mini focaccia/pizzas.

Which one was the winner? Tonight's dinner. Korean style baby back ribs, started in the oven and finished off on the grill. Serve with Chinese egg fried rice and Gai Lan.

When bringing the dough together I just pat it out and do a few folds.

For breakfast, Moe and I shared a mini baguette. Split and toasted and topped with fried Peameal Bacon and tomato. My favourite.

Last night's dinner. Roasted a small Sterling Silver top sirloin roast. Served with all of traditional roast beef sides.

Baked cheddar cheese biscuits for breakfast this morning.

That is so pretty.

I just use one. Because with everything else, one seems to be enough.

That is what is good about a recipe. Can always be adjusted to suit ones on taste. I've been making this recipe the same way since 1978. It is an Umberto Mengh's recipe.

@Shelby, I love when you do one of your catch up posts. A feast for the eyes. Fish counter didn't have fresh halibut yesterday so I bought fresh Steelhead. Prepared it like one of my favourite salmon recipes. Fish is topped with a mixture of julienned celery, carrot, lemon zest, chopped shallot, garlic and parsley, topped with a little white wine, loosely covered with a piece of foil and baked at 500°F for 10 to 15 minutes depending on the thickness of the fish.

Baked six sandwich size baguettes this morning from a dough that had been in the fridge since Thursday night. Sliced one for breakfast and made Moe a ham sandwich.

Moe had a ham sandwich for breakfast on sandwich size baguettes baked this morning. and I might take the same for lunch.

Pizza Saturday night. Dough had been in the fridge for two days. Pepperoni and mushroom.

Moe's breakfast. Fried ham with buttered basted eggs and toasted homemade Oatmeal bread.

I've had a craving for ham ever since I saw @Neely's dinner. Bought a ham the other day and decided we would have a ham dinner tonight. Made the potato gratin with chicken broth that Moe loves along with sweet potatoes with caramelized onions and steamed asparagus.

Turkey sandwich with slices of leftover bread dumpling/dressing on homemade oatmeal sandwich bread for breakfast.

@rotuts, Thank you. Canadian Thanksgiving is coming up next week so all the grocery stores are stocked with turkeys. Found a small one, just under 8lbs and roasted it tonight for dinner. Also made Serviettenknoedel. A German style bread dumpling that I season the same way I season my bread dressing. But this dumpling is wrapped in cloth and poached. Sliced and served with the turkey gravy. Traditional sides, rutabaga, Brussel sprouts and of mashed potatoes and gravy.

@Neely, that baked ham dinner looks amazing. Scallop potatoes are a must with a ham dinner. Now I have a craving. We had one of our favourite work night dinners. Sterling Silver Top Sirloin roast with Yorkshire Puddings. Takes less than an hour even with the Yorkshire puddings which gets baked while the roast is resting.

Last night's dinner. Pizza night. Italian Sausage, Mushroom and olive. Baked under the broiler using Jim Lahey's method. Dough was in the fridge for 7 days. Made on September 26th and came out of the fridge today around noon. A long cold fermentation makes the best pizza crust.

Last night's dinner. Grilled Porterhouse for two. With roasted potatoes fried cremini mushrooms and steamed broccoli.

Taking inspiration from @Tropicalsenior I made some meat pies using Tourtiere filling. Back in April I made Moe mini Tourtieres and had some leftover filling that I froze. I took a dough (500g batch) out of the fridge last night that had been in since the 26th. Decided to make him a couple of "turnovers" using bread dough. Also baked a batard and a mini baguette/bun. The top of the batard got a little browner because I bake it from start to finish in the Cuisinart Steam oven on the bread setting and it was too close to the burners. Normally I start in the steam oven and finish in the conventional oven for that reason. He had the turnover for breakfast with a gravy made with the remaining filling and his favourite chile sauce. He is on his last jar so I'll have to get another batch made before Christmas.

I've been making a number of 500g batches of dough for the fridge and then stagger baking over a number of days. Some with yeast and some sourdough. One of the yeast doughs that had been in the fridge since the 17th was pulled yesterday and I baked a Italian Sausage and Mushroom pizza for dinner and with the remainder baked a batard. Pizza was baked in the oven using Jim Lahey's method. This dough made the best crust.

Yum is right. Reminds me that I have two pork tenderloins in the freezer. One is definitely going be used to make Schnitzel. Thanks for the inspiration. Tonight's dinner. Steak and Frites. Sterling Silver Ribeye steaks with a wine sauce.

Had a craving for Linguine and Clams. Thankfully my seafood supplier had just got clams back in. These clams were so sweet and tender. Fresh baked baguette for dipping.