Ann_T

Moe's Sunday breakfast. I made a pot of chili on Saturday and we had it for dinner with homemade flour tortillas. Moe requested a bowl for breakfast with toasted baguette.

I put a pot of my favourite chili on to simmer before leaving for work on Saturday. Also cooked a pot of beans in the Breville Pressure Cooker. A combination of small red chili beans, pintos and black beans. The recipe I use is a Tex Mex chili recipe which doesn't call for beans. But I love beans in chili so I always add them. After I got home from work all I had do was reheat the chili and make the tortillas. My favourite side with a bowl of chili. My favourite side with a bowl of chili. Chili topped with cheese, homemade salsa and a little chopped red onion.

@Margaret Pilgrim, My 10" cast iron skillet that measures 15 1/2" with handle also fits into the CSO. Has to be on the bottom rack though. Baked this morning. Buttermilk Cheddar Biscuits.

Thanks @Margaret Pilgrim. It is one of our "tray boards". We only made a few of these and I kept two.

Crumb shot. Lots of shine. Love my Canadian flour.

Beautiful loaf @Margaret Pilgrim. Lucky grand-daughter. Today's bake. Dough started early this morning. 12 small baguettes. Perfect size for slicing horizontally for toast or for sandwiches. ETA: All baguettes started on a stone in CSO on Bread setting for 10 minutes and transferred to stone in Oster for another 10 minutes.

Tonight's dinner. Battle Axe (Tomahawk) Steak with grilled carrots and green beans and baked sweet potatoes.

We missed lunch today so I made an early dinner. Duck breast with a Fig Port sauce. Potatoes roasted in duck fat.

Destined for tomorrow night's dinner. Battle Axe Prime Rib. 2.3lbs Just finished presalting and it is now air drying in the fridge.

@Kim Shook, I'm sorry that you aren't feeling well. Hope you are both better soon. You can find the recipe here - http://www.thibeaultstable.com/2009/02/everything-is-just-ducky.html ETA: @Kim Shook, I just noticed you asked about the sauce too. I kind of winged it. Started with a roux, cooked until golden, and then added broth that I made from the neck of the duck started with chicken broth. Zest of a large orange, the juice of the orange, fresh thyme and added a crack garlic clove. Simmered for about 20 minutes. Added more orange juice, port, and I wanted the sauce a little sweeter so I added a dollop of an Apricot brandy jam that I had on hand. Orange marmalade would have worked well too. Moe loved the sauce.

Tonight's dinner. Roast Duck with an orange port sauce. MOE'S PLATE WITH LEG AND BREAST My favourite Roast Duck recipe is from Ina Garten (Barefoot Contessa). The duck is simmered first in a pot of chicken broth and then left to air dry before roasting in a hot oven. I got a head start by getting the first stage done before leaving for work. and I made the sauce. After simmering for 50 minutes the duck was left to cool for 30 minutes before going into the fridge to air dry. The duck was taken out of the fridge an hour before I got home from work so it could come to room temperature. Sides were braised red cabbage, steamed green beans and potatoes roasted in duck fat MY PLATE WITH JUST A LEG

Breakfast was simple this morning. Moe requested toasted sourdough dough. Just had to pull a sourdough baguette out of the freezer.

Moe's breakfast. He wanted biscuits so I made him biscuits. And a sandwich topped with sausage, egg and cheese. I had some Italian sausage that I squeezed out of the casings and made into patties.

Last night's dinner. Stuffed baby back ribs with mashed potatoes, fresh shucked peas and squash. And of course gravy.

Just a traditional bread stuffing. My mom was not a very good cook, but this is one of a handful of things that she cooked that was a favourite. You could use your favourite stuffing. http://www.thibeaultstable.com/2009/11/stuffed-baby-back-ribs.html

Working today so got a head start on dinner. Stuffed Baby Back Ribs. Ready for the oven. Matt will put them in the oven so that they are almost done by the time I get home from work.

@JoNorvelleWalker, I got up as quick as I could so no one saw me. I did mention it to the first employee I saw so that she could clean up the cherry and the skid marks. Made two 500g flour batches of sourdough on Saturday. One batch went into Sunday's pizzas and I pulled the second one out late this morning and baked this afternoon. Four small sourdough baguettes. Each one was started in the CSO on a stone, Bread setting and after 10 minutes moved to the stone in the Oster for another 10 minutes. Cuts the total baking time of four loaves down by half and I still get the benefit of the steam.

@kayb, now that is my kind of breakfast. Moe's breakfast. Corned Beef Hash with toasted rye and butter basted farm fresh eggs.

My local grocery store had small corned beefs on sale Sunday so I bought one with the idea of making sandwiches. I decided I would smoke it on the gas grill using the pellet tube. And what is better than homemade rye bread for sandwiches.

Jo, I did. I love that little oven.

Today's bake. Mixed up a biga last night before bed and added it to a batch of rye dough this morning. Baked this afternoon.

@Margaret Pilgrim, You can find the recipe here: http://www.thibeaultstable.com/2012/01/italian-roasted-chicken.html

Great photo. So vivid. Moe would love your dinner @Paul Bacino. Last night's dinner. Italian Chicken with a side of Spaghetti Aglio E Olio. One of Moe's favourite chicken recipes I make.

@JoNorvelleWalker, how you are not suffering today from yesterday's fall. Your bread looks just as good as it always does. Your bakes are always so consistent. I fell yesterday in the grocery store. Slipped on a cherry someone had dropped on the floor. I don't bounce as well as I used too.

Pizza night. With sourdough crust. Dough was made yesterday. Pizza Cannolo for Moe and I and Pizza Stella for Matt. Edges stuffed with ricotta and fresh mozzarella.