Ann_T
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Posts posted by Ann_T
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Picked Halibut and lobster tails up on my way to work yesterday and for dinner last night madepan seared Halibut, finished in the oven served with a butter poached lobster tail with spinach and rice-
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Made a 1000g batch last night at 64% hydration and reduced salt by half,
from 30g to 15g.
Left out on the counter over night until 4:00 AM and baked four larger baguettes instead of 8 small.
Sliced for breakfast.
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Last night's dinner. Pork tenderloin medallions in a mushroom cream sauce.Prepared it before leaving for work yesterday so all I had to do was cook the noodles and warm up the pork.-
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27 minutes ago, Captain said:
It's been a while.
Baguette's
Look at that beautiful crumb!!!!
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On 10/20/2023 at 12:13 PM, OlyveOyl said:
A smallish sourdough, 400g total flour, some whole wheat and rye were part of the mix. 74% hydration, 24 hours start to finish.. My standard goto bread recipe,consistently delicious.
@OlyveOyl, beautiful colour on your loaf.
On 10/24/2023 at 5:26 AM, PatrickT said:I found a recipe for sprouted whole wheat in a cookbook from the early 80’s and just knew I had to try it. I converted the original yeasted recipe to sourdough, which produced a wonderful loaf. The recipe calls for 50% whole wheat, whole milk instead of water, and alfalfa sprouts, of all things! The result is a deliciously tangy, nutty, and moist loaf worthy of any sandwich fixings. The original recipe was a first place winner at our State Fair - and I can certainly see why.
@PatrickT, that looks like the perfect sandwich loaf.
Last night's bake.
Started the dough Tuesday night and left it out on the counter to bake early yesterday morning.Unfortunately we had strong winds, rain and snow and the power was out in a number of areas on the Island including ours.Power went off around midnight and didn't come back on until yesterday afternoon. And we had about 2 inches of snow. Can't remember snow in October here.Dough went into the fridge, but came out again after the power resumed.Baked eight baguettes.-
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1 hour ago, Shelby said:
I'm thinking I need to try these....but I would bet I have to order online.
I'm sure you could find something similar locally. Do you have any German or European style delis?
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3 hours ago, Duvel said:
What is an European wiener ?They are longer and thiner than regular hot dog wieners and these are made from pork. Years ago, like over 40, I use to get them from a vendor at the St. Lawrence Market in Toronto that were made from veal. Those were the best. These are made in BC......European Wieners - Freybe
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Although last night's dinner would not be called a low sodium meal by any stretch of the imagination,it was substantially lower in sodium than what it would have been in the past.
Moe had been wanting a hot dog so I decided to make him one.I grilled a European wiener which is what we would normally have when we have hot dogs.I'm not big on hot dogs so when we have them it has to be European wieners.The only ones that I will eat. And they are 300mg lower in sodium than regular wieners.I bought smaller panni buns and rather than buy sodium reduced potato chipsI made homemade potato chips in order to control the amount of salt.He used a reduced salt mustard from Hot Mama's which is the company I ordered the salt free spice/herb rubs from.And he had sliced onions and tomatoes on top.I have a very happy husband who loved his dinner.-
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Been craving a Green peppercorn steak, so that is what I made for dinner tonight.Got the potato wedges in the oven shortly after getting home from work. The potatoes were seasoned with no salt Steak rub from Hot Mamas.Next I reconstituted the dried green peppercorns in salt free beef broth. Seasoned the steak with black pepper and just a tiny bit of Himalayan sea salt.When the potatoes were almost done, I seared the steaks in a little olive oil and butter. Removed from the pan and set a side to make the sauce. Added a minced shallot to the pan and sautéed for a minute or two and then added a minced garlic clove.Added the beef broth with the green peppercorns and simmered to reduce.While the sauce was reducing cooked the broccoli.Added a pinch of salt to the sauce along with heavy cream and simmered until the sauce thickened. Finished the sauce with a little Armagnac.
This dinner took less than an hour to make.-
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Since we ate early yesterday, we had dessert for dinner last night.
Bread and Butter Pudding with caramel sauce.I also had it for breakfast.-
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Very early dinner or a late lunch, depending on how you look at it.
Pizza with homemade Italian sausage with mushrooms.
Dough was made Thursday morning and was in the fridge until 6 AM this morning.I made the sausage this morning.Baked in the Ooni.-
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7 hours ago, JoNorvelleWalker said:
I may have misspoken. It is Craig Claiborne who called for a garnish of a crawfish [sic] and fried eggs. I had few cookbooks fifty years ago.
I don't think you misspoke, someone on a facebook group share this link to another version of a Marengo recipe. This one has an egg and shrimp.
And it is tomato based. Not at all similar to the one from https://www.youtube.com/watch?si=ez0-483h0rra1uTe&fbclid=IwAR2ALS_JVdQgAUrDL-WVb1k1kwa5lCkEkBokQKFeP9Bv3vRVAiiWRXe4Hlo&v=yf6VL1YEEUE&feature=youtu.be&themeRefresh=1
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Steak dinner for two.
My intentions had been to make a wine sauce to go with Steak and Frites for dinner. But by the time I got home from work I had changed my mind.
I wasn't overly hungry so I just grilled the17oz Sterling Silver NY Strip steak and baked four mini russet potatoes to go with.-
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1 hour ago, JoNorvelleWalker said:
Oh, duh, "Chicken Marengo". I was never very good with foreign languages. I first made chicken Marengo more than fifty years ago from Joy of Cooking. However I distinctly remember the recipe calling for a crayfish. Odd, when I checked my current Joy of Cooking no crayfish was mentioned. And I don't see one on your plate.
This is the only recipe I have for Chicken Marengo. It is apparently a very old recipe. What I like about it is that it isn't tomato based.
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8 hours ago, JoNorvelleWalker said:
What are the ingredients?
The recipes in this cookbook are basically descriptions rather than specifics.
You can find it here: Pollo Alla Marengo
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Pollo Alla Marengo on the menu tonight.
This is a simple recipe that I've been making for years.It is from The Art of Eating Well, Pellegrino Artusi 1820 - 1911, Italy's Most Treasured Cookbook, Translated by Kyle M. Phillips III.-
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Roasted two small chicken breasts after I got home from work.
Made hot chicken sandwiches for dinner.-
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Made Moe a tuna sandwich for breakfast.
Rolls came out of the oven last night.
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Dough was made Thursday morning before I left for work.Went into the fridge until yesterday afternoon and baked last night.This batch was started with a sourdough Pate Fermentee (200g) that had been in the fridge for a few days.Added to 1000g of flour and 1g of yeast at 65% hydration. And sticking to lower sodium, I reduced the salt by half.
Baked 12 small rolls.
Sliced one this morning. Lots of shine on the crumb.
Made Moe a tuna sandwich for breakfast.-
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I made my favourite soup for dinner last night.
Caldo Tlalpeno – Mexican Chicken Soup.-
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Chili and toast.
Moe's breakfast.-
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I put a pot of Bolognese sauce on to simmer on Tuesday.
We had Tagliatelle alla Bolognese for dinner last night.I realize why I don't make this very often. It is my least favourite pasta sauce.-
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Moe's breakfast.
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2 hours ago, KennethT said:
Do you make your own red curry paste? Most packaged pastes have a good amount of sodium in them.
No, I don't. And yes they do. I have two different brands on hand and both had different amounts of sodium. Neither what would be considered low sodium.
But I reduced the amount and I diluted with no salt chicken broth. The new way of life is a low sodium diet not a No sodium diet
and I am keeping track of the number of mg of sodium in each meal and daily limit. So far we are coming in under the recommended amount.
As long as you read labels and are conscious of salt content it is easy to make the adjustments.
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Breakfast 2023
in Cooking
Posted