Ann_T

@TicTac, rather than putting your pizza steel on the bottom, you might try Forkish's method and put the steel on the top rack. Especially if you want to get that charred blistered crust. I don't bake pizza in the oven very often, but when I do this is the method that I follow. I did a blog post the first time I used this method.

@TicTac The pizzas were baked on a stone on the grill.

@HungryChris, your pasta with clams looks sooooo good. Even at 7:00 AM. I might have to see if I can get clams today. Pizza for Mother's Day dinner. I put two 500g batches of sourdough in the fridge just before bed Saturday night. Moe took one batch out Sunday afternoon while I was at work and it was ready to use when I got home. As soon as I walked in the door, I put some mini plum tomatoes in the CSO, drizzled with olive oil, dried basil and a number of garlic cloves, and roasted them for about 22 minutes on the bake steam setting. Made six , small 7" pizzas with different toppings. Made three for Matt. One Greek, one roasted tomatoes with Kalamata olives, and one Margherita. for Moe and I, one topped with pepperoni and mushrooms, one with pepperoni and Kalamata olives and one Margherita. Baked on a stone on the grill. Only four got eaten so I'm going to warm up one in the CSO for Moe's breakfast.

Fed my starter this week. Hadn't fed it since the beginning of February. Fed with fresh milled Canadian Organic rye. Doubled in less than six hours. Fed it again and used some of the discard to make a biga. Left overnight Sunday and made a 1000g batch of dough on Monday. Baked half the same day and the remainder on Wednesday. Same day loaf. Wednesday's bake. Sliced Thursday morning for breakfast.

A couple of Moe's breakfasts. Today's. Asparagus, buttered, salt, pepper and fresh grated Parmesan with toasted sourdough bread. Breakfast on Tuesday. Homemade sourdough out of the oven late Monday night. Toasted and topped with farm fresh poached eggs.

Moe's breakfast. Today. Meatball sandwich on homemade baguette. Fried onions and green peppers and mozzarella cheese. Baguette was warmed up in the steam oven, filled and put back into the steam oven for two minutes to melt the cheese. Moe's breakfast - Yesterday. I worked yesterday so I made dinner for Moe's breakfast and I took the same for lunch. Pan fried chicken breast, in a mushroom sauce.

I made a 1000g batch of dough yesterday and used half in three baguettes this morning and the other half tonight to make two pizzas. One Greek style. My son's favourite. Topped with seasoned potatoes. And one for Moe and I topped with Italian Sausage and mushrooms.

Winged a quick stir fry for breakfast this morning. Pork tenderloin thinly sliced and marinated with Shao Hsing, cornstarch, and sesame oil and then cooked in peanut oil. The remaining ingredients were onions, garlic, ginger, and a couple of Thai red chili peppers, stir fried in peanut oil and then Yu Chow Sum added, cooked for a minute or two, the pork added back to the wok along with a splash of chicken broth and some garlic chili sauce and a little Chinese black pepper sauce. Simmered for a few minutes until the Yu Choy Sum was tender. Didn't bother with rice or noodles. Will definitely make this again soon. Saturday's breakfast. Grilled pork chops with potato gratin made with chicken broth, roasted butternut squash and sauted Yu Chow Sum with garlic.

We started the month off with homemade Halibut Fish and Chips and we finished it the same way.

@Kim Shook, I don't often buy rotisserie chickens but when I do, it is usually for a quick lunch, either to just pick at or to make club house sandwiches, etc.. When I roast a chicken I want gravy. Either for hot chicken sandwiches or mashed potatoes. So I was happy that I could get enough brown bits to actually make a gravy. Makes for a quick and easy dinner on a work night. @scubadoo97, love salt so if that contributed, it works for me.

Last night's dinner made from a store bought rotisserie chicken. I bought a rotisserie chicken on my way to work with the idea of using some of it to make a sandwich for lunch. Instead I just ate one of the legs and brought the rest home. I removed the breasts and then added the back, other leg and wings to a cast iron pan and roasted the bones for 30 minutes, on high heat, just long enough to get some drippings and brown bits in the roasting pan. Removed the bones, added a little butter and made a gravy using chicken broth, flour, lots of pepper and some sage. Was pleasantly surprised that I could make a gravy off of a rotisserie chicken. Gravy was so good that I made mashed potatoes rather than our traditional french fries to go with hot chicken sandwiches.

@Kim Shook, I used the recipe on this blog, but added more of the sauce, and I also sauted a white onion before sauteing the white part of the green onion. Also finished with toasted sesame seeds. Bought some mini eggplants Wednesday and decided to use them this morning for breakfast. Made a Chinese style spicy pork and eggplant dish. Moe is eating as I type and I will take it to work with me for lunch.

I have breakfast and lunch covered today. Made Moe Chinese Chow Mein Noodles for breakfast and I'm taking the same with me to work for lunch.

@ImportantElements, now that is a feast. And great price on the King Crab. It was on special here recently for $8.99 a 100g or over $40.00 lb. Needless to say I didn't buy. Tonight's dinner. A favourite. Green Peppercorn Steak

I was up early again and Moe was still sleeping so I baked a batch of Cranberry Walnut scones and drizzled them with a brown butter glaze. Breakfast in bed.

@HungryChris, I love the light crispy batter. Made an Indian Curry for dinner. Using lamb shanks. Served with homemade Chapatis.

Had the Swedish Meatballs browned and simmering before I left for work this morning. Made for an easy dinner tonight. Just had to add the heavy cream to the sauce, and let them simmer a little longer while the noodles cooked, and the green beans steamed. Reheated the red cabbage left over from the roast duck dinner Thursday night.

@HungryChris, I'm not sure that I would say that Salisbury Steak is a passion, but it is one of those "comfort" foods that I do really enjoy. Took me a while to come up with one that satisfies a craving now and again. I like it served with a mushroom gravy. I'm sure I would be happy eating yours too.

I love your area. In the summer. That is the one thing I miss about living on the Island. I'm from Ontario and I miss a hot summer. But I do like our winters here. We get very little snow. One or two minor snowfalls a year. Sometimes none. After having lived in Northern Ontario for five long years, I really do hate winter.

@DiggingDogFarm, It is an 8" Lodge cast iron that I bought to use in the CSO.

I promised Moe roast duck for dinner. Probably not the smartest idea on a work night. Served with braised red cabbage, roasted potatoes and spinach. And I made a cherry orange port sauce for the duck.

Thanks @ElsieD. Thanks @caroled.

Moe has always loved eggs. At one time he would have been happy to have eggs every morning. Not so much any more. And I think that is my fault. Since I started cooking more "non" traditional breakfast, he seems to have lost his taste for eggs. This morning's breakfast. Baked Brie with fresh thyme, black pepper and drizzled with olive oil. Baked until melted and then drizzled with honey and toasted walnuts. Reheated a bialy. Cut into wedges and served with the Brie.

I've never found goat to be gamey. But usually when I buy goat it is baby goat. Twice now I have bought a whole baby goat from a local farmer. To me, it is just like lamb but milder. Same cuts. So I use it anyway I would lamb.

Today's Bake - Bialys and Boules. I have had a craving for bialys ever since I saw @shain's posted recently. Divided a 500g batch of dough made on Monday, into 1/3rds. Shaped two small boules and while they were proofing shaped five Bialys with the remaining dough. Filled with sauted onions and poppy seeds. Both the Bialys and the Boules were baked in the CSO using the Bread setting with steam. Bialys were baked first because they didn't require a proofing. Cut one of the Bialys in half to see the crumb. Same shine as my baguettes.