Ann_T

@Shelby, you can find the recipe on this blog post. https://thibeaultstable.com/2018/12/18/homemade-chile-sauce-for-christmas-eve-tourtiere/ I cheated this year and scaled the recipe down and used two 28oz cans of tomatoes instead of starting with fresh tomatoes. Tasted the same to me and Moe loved it so, I might make it more often for him year around.

I put a pot of old fashion Chile sauce on to simmer early yesterday morning. I remember my grandmother canning this sauce. Moe loves it with his Christmas Eve Tourtiere. This recipe came from a Cooking Forum friend. It is one of those sauces that can be used as a condiment for burgers, hot dogs, sandwiches, and of course Tourtiere. Not something that I've ever cared for, but then again, there are very few condiments that I like. Moe had it on his scrambled eggs yesterday. And he had more Chile Sauce on the sandwich I made him this mor

Perfection!!!! I needed gravy for our Christmas Eve Tourtiere so I roasted a small pork roast last night with cracklings just for the gravy. We ate the cracklings as an appetizer. Love cracklings.

CSO - Best Buy Canada - $198.98.

Best Buy Canada has the CSO on for $198.98.

Tonight's dinner. Easy dinner. We were eating an hour after I walked in the house from work. Roast pork tenderloin with a mustard gravy.

Platter for two.

@Kim Shook, I used the Steam Broil setting at 500°F . I didn't really time it. But it was about 8 to 10 minutes. It will depend on the size as well. These were not overly big.

Sable fish (Black Cod) and lobster tail. Fish was pan seared and finished in a hot oven and the Lobster tail was cooked on the Steam Broil setting in the CSO.

Baked two small baguettes from the same dough as dinner's pizza. Sliced this morning and made Moe a tuna sandwich for breakfast.

Started two 500g batches of dough on Tuesday. 80% hydration. Both went into the fridge for a cold fermentation. One taken out yesterday afternoon for pizza. Enough dough left to bake two small baguettes. Baked both together on a stone in the CSO. Sliced this morning.

Baked cornbread early this morning.

@weinoo, Love this dinner. Moe would be thrilled if I made him quail AND a salad. Pizza tonight.

OOOH those roasted potatoes are perfect. @patti, I would love a few of your zucchini fries. Made two 500g(flour) batches of dough today at 80% hydration, destined for pizza tomorrow. In the fridge for a longer cold fermentation. And one batch at 1000g (flour) at 72% hydration for a same day bake. Moe loves escargot, so I made him escargot in mushroom caps for dinner with baguette to sop up the garlic butter wine sauce.

Made Moe a Mushroom Omelette with toasted baguette for breakfast yesterday, and today we had Chicken Fried Rice. I had planned to make it last night for dinner, but made it this morning instead.

Heads Up. I don't know how accurate this is, but, I recommended the CSO to a Facebook friend who lives in South Dakota. She was having problems finding one so she called Cuisinart and was told that they were discontinuing the steam oven. Thankfully I still have one in a box. But for anyone thinking that they might want to have a backup, you might want to do it sooner rather than later. It is currently on sale at Costco Canada for $198.00

Thanks @curls. I have to agree with you. I very seldom bake in the DO. Just as easy to shape and bake directly on a stone in the CSO. Although I tend to bake smaller loaves in the CSO.

Bone in centre cut NY Steak. Steak and Frites with a Gorgonzola Green Peppercorn butter.

@&roid well it was the first time using. Took it out of the box and fired it up. Was really happy with the first try. I've decided that I need a better surface to use it on so looking at buying a stainless table that is a little higher.

Short Ribs with polenta and rapini. Cooked in the Breville PC.

I don't think you need any help. That loaf looks wonderful. I bet it made great toast. Baked a large boule in a DO tonight and a smaller boule in the CSO on the bread setting Bread was from the same batch of dough as the pizzas made tonight. Dough was give a 24 hour cold fermentation. Edited to add - Sliced this morning.

Test drive today. First Second Took about 75 seconds to bake.

Trial Run. First pizzas out of the new Ooni Koda 16 Gas Pizza Oven. I think there is a bit of a learning curve, but all things considered I'm really happy with first try.

@heidih, I won't use the brined green peppercorns. I don't like them. I swear I can taste the brine. I buy dried green peppercorns. They were hard to find around here sometimes so I started to order them on line from The Silk Road Spice Merchant in Alberta, but I'm sure you can find them in your area.

There was a small piece of leftover steak from Moe's dinner on Friday night. Saved it and made him a sandwich on homemade baguette. Sliced the steak thin using an electric knife.