Ann_T

This weeks bake. Instead of baguettes I made small rounds.

@Kim Shook, can't remember the last time I had Chicken Kiev. Now that is all I can think about. Grilled baby back ribs with homemade fries and TBQ sauce. Baked on Wednesday and saved some of the dough for Matt who made himself a pizza. Used tomatoes from the garden and made a fresh sauce and topped the pizza with more tomatoes and basil from the garden. Made a blooming onion last night. Never made one before. Used the same tempura batter I used recently on Zucchini with additional seasoning.

@Okanagancook Your lamb looks perfect. Seared sesame seed coated Ahi Tuna for dinner tonight. And for dessert a slice of Peach tart with a puff pastry crust that I baked yesterday.

Today's breakfast. Scrambled egg with tomato (from our garden) and toasted baguette.

Breakfast. Peach Shortcakes. Peaches from the Okanagan.

Gravy was sauted shallots , garlic, mushrooms. Added a little more butter, flour, for a roux and beef broth. Seasoned with a little dijon mustard, fresh thyme, salt and lots of black pepper.

This was suppose to be tonight's dinner, but I made it for breakfast instead. Pork Tenderloin Schnitzel with mushroom gravy.

Taco Night. With my favourite sangria.

I've been promising to make Matt tempura Zucchini for a week or two (maybe three). Tonight was the night. Moe and I had pasta for dinner and a few of the zucchini as an appetizer and Matt, my vegetarian had the zucchini for dinner. With a wonderful garlicky, lemony, peppery homemade ranch dip made by Matt.

Moe's breakfast. Back bacon with butter basted eggs. Fresh from a local farm. Toasted homemade baguette.

Thanks @demiglace. I like lots of black pepper and sage in my chicken or turkey gravy. Fresh sage or rubbed sage. Either works for me.

Made Moe a salad for breakfast. Since I don't care for salads, Moe is happy to get one anytime, including breakfast.

Last night's dinner. I had a craving for mashed potatoes and gravy.

Yesterday's bake. Baguettes and Pizza. I pulled the last one of the 12 baguettes baked two weeks ago out of the freezer yesterday morning. I needed to bake. Started a 1000g batch of dough for baguettes and a 750g batch for pizza. When the dough was ready, I divided the 1000 batch in half and shaped 6 baguettes. The other half went into the fridge. Used the 750 batch to make two pizzas for dinner and had enough dough left for two more baguettes. One vegetarian pizza for Matt topped with Artichokes and Pesto. And one Pepperoni and green olive for Moe and I to share. Sliced one of the baguettes this morning for breakfast.

I think that this is the best looking waffle I have ever seen.

Sliced one of last night's baguette for breakfast this morning. , buttered and topped with a tomato from our garden.

Pizza for dinner. Artichoke and Pesto for Matt. Matt made the Pesto from our basil patch. And a Pepperoni and Green olive pizza for Moe and I to share. Made the dough earlier today

@robirdstx, Thanks to you I now have a craving for hard shell tacos. I use the same brand of boxed shells.

@TdeV, it is. You can find it here.......http://www.thibeaultstable.com/2012/09/blackberry-cobbler-with-vanilla-cream_9338.html Moe requested beef for dinner. So I stopped at the butcher on my way to work yesterday and picked up a couple of Filet Mignon. . Offered Moe a choice of grilled or green peppercorn and he choose the peppercorn steak. Sides were Parisienne Potatoes and zucchini from a friend's garden. I used a melon baller to carve out the potatoes. One of Moe's favourite ways I serve potatoes. This dinner took less than 50 minutes to prepare from start to finish.

Dinner tonight was dessert. Blueberry Cobbler with a vanilla cream sauce. Local Vancouver Island blueberries.

Still have some puff pastry left from Tuesday so I used some this morning to make Eggplant, Tomato and pesto tarts.

@Tropicalsenior The recipe for the puff pastry is based on Julia Child's Quick Puff Pastry. I use slightly more flour so that I can use a whole pound of butter rather than the 13 oz called for in the original recipe. And I make it by hand rather than in the KA mixer with the paddle. The recipe is here: http://www.thibeaultstable.com/2019/08/puff-pastry-savory-tarts.html

I made the quick version of puff pastry last night. I used it to make individual tarts with caramelized onions and garlic, tomatoes, (from our garden), feta cheese , Kalamata olives, and fresh thyme. I have a half batch of the dough left over so will probably make a different tart (s) for dinner tonight. Maybe one with eggplant.

We are having a bit of a heat wave here on the Island. So it probably wasn't a good day to bake or to make a stew for dinner. BUT, I had a craving for chicken stew and dumplings and the rhubarb needed pulling so I decided to bake a pie and make the stew. Moe had his pie topped with ice cream.

First tomatoes from our garden. My breakfast - toasted English Muffins with tomatoes and back bacon. Moe wanted butter basted eggs with back back bacon.