Ann_T

I LOVE lamb shanks. My favourite cut. Lamb Shanks might just be what I would have on the menu if I knew it was going to be my last meal on earth. The last couple of times I've cooked them, I've made them in the Breville PC and they turn out perfectly fork tender in just 50 minutes. I brown first in a cast iron skillet and then place them in the PC while I brown a couple of white onions, a full of head of garlic, cloves just peeled and cracked and seasoned with fresh rosemary and salt and pepper. Added to the PC with some beef broth and a squirt of tomato paste and then cooked at the "bone in meat" setting for 50 minutes.

@ptw1953 you can find the recipe on my blog. http://www.thibeaultstable.com/2019/02/baguettes-with-biga.html You can also make this same recipe using sourdough starter instead of yeast. Would you please share your recipe for your morning rolls.

@ptw1953, beautiful rolls. Are they the same as we call Scottish Bap Buns? Made two pizzas for dinner last night and baked five baguettes with the remaining dough. Sliced this morning.

Mixed up a biga yesterday morning before leaving for work. Last night I added it to a batch of dough that went into the fridge for an overnight fermentation. This was a yeast dough, not a sourdough. Matt took the dough out of the fridge this afternoon so it would be ready to make pizzas for dinner. Made two pizzas and I have five small baguettes still proofing that I will bake tonight. Mushroom and Sausage for Moe and I and a three cheese for Matt. And rather than heat up the grill, the pizzas were baked on a stone in the Oster French Door convection oven.

Made a Tabbouleh Salad and Chicken Souvlaki for dinner tonight.

Made Moe ribs on the grill over indirect heat with the pellet smoking tube yesterday for breakfast and this morning made him a mushroom and spinach omelette.

Still trying to tempt Moe's appetite. Trying to get more protein into him. Steak and eggs for breakfast. With toasted homemade sourdough baguette. He did good. Ate one and a half eggs and 2/3rds of the steak. That should keep him going for a good part of the day while I'm at work.

We had a late lunch. Ground a sirloin steak and made burgers with homemade fries, doubled fried. And I baked an apple pie. Moe's appetite is still off, but you wouldn't know it tonight. He had apple pie and ice cream for dinner.

Sliced this morning.

I need to copy this. I would love that for breakfast. Actually for any meal. Last night's sourdough, toasted this morning for breakfast.

Looks great to me @JoNorvelleWalker. I really love the golden colour. Just out of the oven. Six Sourdough Baguettes.

Halibut Steaks for dinner tonight. Served with a Green Peppercorn Beurre Blanc Sauce.

@ElsieD, When I was a kid, my grandfather was on a salt reduced diet. My grandmother would make salt free bread for him. I loved it buttered and sprinkled with salt. Was your dough really stiff? At only 50% hydration?

Fed my starter last night and made a biga just before going to bed. Here is what they looked like early this morning. Ready to go into a batch of dough.

@JoNorvelleWalker, I love how consistent your loaves are. What hydration are you using?

@TdeV, you can find the recipe on my blog. It is there a few times......http://www.thibeaultstable.com/2010/05/parmesan-crusted-halibut.html

Apologizing in advance @heidih. Decided to have halibut again last night while it was still on special for opening season. Price goes up from $18 yesterday to $27 a pound today. Made an old Cooking Forum favourite. Parmesan Crusted Halibut with roasted potato wedges done in the CSO.

It is really difficult to "bugger" up bread dough. Might not turn out exactly as you had planned, but I bet it will it will turn out just fine.

I thought that the original 300N was discontinued a while ago, shortly after they came out with the newer version 300N1/300N1C.

Thanks @kayb, I misunderstood.

@kayb, do you run it through on the steam clean?

Okay, I just bit the bullet and ordered another CSO. Bought from Best Buy Canada. Which is who I bought my first one from. Free delivery and should be here by Friday. $199.99. plus taxes. Less than I paid for my first one. I believe that the CSO-300N1 and the CSO-300N1C are the same models, but the one with the C is sold in Canada.

My favourite time of year. Opening season for Halibut. Moe's appetite is not 100% but I knew halibut would tempt him. Pan seared and finished in a hot oven. Served over couscous with a tomato kalamata olive salsa with garlic and basil .

@ElsieD, that is one beautiful loaf of bread. I still haven't got around to buying one of those pans. I think I must. I think the last time I baked bread was March 4th. Hadn't fed my starter in over two weeks. I had meant to feed it before we left for the hospital on the 12th but forgot. So Thursday morning I fed it and used the discard in a biga. The starter was a little slower starting but had doubled in about 18 hours. I left the biga out on the counter all day Thursday and Thursday night and it had more than doubled and was very active Friday morning. So I hand-mixed a batch of dough before heading back to the hospital. I added 100g of stone ground organic Red Fife whole wheat flour to the mix. The dough went into the fridge until Saturday afternoon. Matt took it out of the fridge early so that I could bake last night. I'm not sure if it was the slowness of the biga, or the addition of the Red Fife but this bread has the most wonderful sweet gentle sourdough flavour. Crumb has lots of shine.

@Okanagancook Oh My!!!! Those are the best Yorkshires. Greek chicken with rice and Greek salad for dinner last night. And marbled cream cheese brownies for dessert. Won't be cooking for a while. Moe's last home cook meal for probably a week to 10 days. Having his second popliteal tibial bypass surgery tomorrow in his right leg this time. Going to spend the night in Victoria because he has to be at the hospital at 6:30 AM.