Marlene

True, but I would expect a home style toaster oven to wear out even faster in a restaurant setting.

For a restaurant, you might consider This instead, as you won't likely need a toaster oven for making toast. This has more room, has a rotisserie and acts like a regular convection oven, it just sits on your counter.

I have to bump it up one setting from the factory pre set to get it to make decent toast. When I make my way to my desktop, I'll see if I can find some of the pics of the stuff I've made in it. And yes, it's purty.

Maybe it's a suburban thing . Anyway, my point was that there are people in Ontario that do have them. They aren't completely unknown here.

I have one and so do most of my friends. Not sure why no one has them where you are.

I have a Cuisinart convection toaster oven. In the summer it lives in my RV and we use it constantly. In the winter, I use it as a third oven when my other two are full. I've done boneless prime ribs and pork roasts and roast chickens in it. I've roasted asparagus and potatoes, and baked brie in puff pasty. I've made muffins in it as well. Oh and of course, toast. I have pictures somewhere, but they must be on my other computer.

The Costco where i am has a Business lane which helps immensely on a busy Saturday when I actually have to go on a Saturday. No bags though. Boxes only and only if you can actually find decent ones. I always take some Whole Foods paper bags with me when I go.

Pegu, most definately.

It's not that, it's just that I have a lot of stuff, and I needed to make sure I could fit everything in. Oh, Ok, I'm a little anal about organization but don't tell anyone. And this way, I can put my hands on anything I need fairly quickly which truly (Rebecca) makes cooking more enjoyable. Really.

Braised pork chop with mustard cream sauce. I served it with a baked potato and broccoli which I didn't photograph.

I have a KA artisan and when I made a brioche in it the other day, using a recipe that specifically calls for using a stand mixer, it was working pretty hard and it did get warm. I just received a 600 Pro last night, so I'll be interested to see if it can handle it any better.

Interesting you mention this. I've got a braised pork chop recipe from one of my recent cooking classes to try tonight that does exactly this. I had to read the recipe three times to make sure I wasn't missing the liquid!

Hmm, what kind of tart pan is it? non stick? I have one of each, and I generally lightly grease the bottom of the one that is not non stick. The beauty of the cake spatula is the edge is bevelled and thin to get underneath, but also wide enough that the whole cake or tart fits on it. Parchment paper might work, but I tend to find it does inhibit browning on things like tarts, but then again, I'm no expert baker! I think freezing first is just going to freeze the stuck part to the pan more.

I use a cake lifterto do this. It's also good for stacking layers on cakes, removing pizza from pizza stones and other things as well.

For Valentine's, rack of lamb, green beans in lemon garlic butter and all crust gratin. Chocolate mousse for dessert tomorrow, I think I'd try something easy. Like order pizza.

I imagine it would be good with cherry brioche. I made Keller's brioche which was a first for me as well. I did not have any apricots so I didn't bother with the compote and really, it's rich enough just as it is!

Brioche French Toast: Perfect food for a snow day!

Flats. Because they're crispier.

It is, and it means you made a good stock!

Little Miss Foodie, the pie plates are Emile Henry and they come in a set Kim, it's great to see you cooking again. The filling can be made ahead or you could use leftover stew to do them. If you're using leftover stew though, make sure your pieces of meat, potatoes etc are bite size and either way, store the meat and veggies and the gravy separately until you want to make them.

I took a recipe from the food network and played around with it a lot, so it took me a few minutes to remember the quantities I used. Here's my version: Veggies 1/2 cup frozen green peas 2 carrots , small dice 2 small red potatoes, small dice For the stew: 3 pounds lean stewing beef, cut into small cubes 1/2 lb bacon 2 medium carrots, minced 1 onion, minced 1 stalk celery, minced 6 tablespoons clarified butter 6 tablespoons flour Pinch cayenne 3 cups red wine (chianti or burgundy are good choices) I used a chianti. 3 cups beef stock 3 tablespoons tomato paste 2 garlic cloves, minced Herbs tied in cheesecloth: 3 to 4 parsley sprigs, 2 bay leaves, 2 teaspoons thyme Brown bacon slowly in a heavy pot. Remove the bacon and set aside, and turn the heat to high. Brown the beef quickly in the bacon fat. Add olive oil if necessary. Brown the beef in small batches to prevent steaming the meat. Remove the beef from the pot and set aside with the bacon. Add the minced carrots, onions and celery and brown on medium high heat in the remaining fat. Remove the mirepoix from the pot and add to the reserved beef and bacon. Add the clarified butter to the pot and sprinkle in the flour. Stirring constantly, brown the flour on medium high heat until it is a dark, brown. Return the bacon, beef and vegetables to the pot. Stir to coat them with the browned flour and cook for a minute or two on edium-high heat. Lower the heat, add the cayenne, wine, stock, the tomato paste, the garlic and the herb bouquet tied in a cheesecloth. Stir to mix well and simmer for 3hours, stirring occasionally, until the meat is tender. Remove the meat from the gravy with a slotted spoon and set aside. Remove and discard the herb bouquet. Degrease the gravy and reserve in a separate container. Make pie pastry. I use Keller's Pate Brisee, but any pie pastry you are comfortable with will work. Butter one large pie plate or 6 individual ones. Roll out dough and put into pie plates. Using parchment paper and pie weights or beans, bake the shells at 400 for about 20 minutes. Set them aside. Blanch the diced potatoes and carrots and cool in ice bath. When cool, mix with the meat. Roll out more dough to make discs big enough to fit over the pie plates. Stick the discs in the fridge until you're ready for them. Reheat beef and gravy separately. Add enough gravy to the meat to moisten the meat but not enough to make it really soupy. Add the frozen peas now, if using. Fill each pie dish to the top. Cover with the top crust, crimp crust and cut a couple of slits in the top to let steam escape. Bake on a cookie sheet at 400 for 25 minutes if using convection or 40 minutes using a regular oven. They'll be done when the top is golden brown and the pie is bubbling. Let them stand for 5 or 10 minutes before carefully sliding out onto a plate. Serve with any extra gravy on the side.

I will work out exact quantities and post them here, but basically I made a cross between a beef stew and beef bourguignon, made a pate brisee for the pastry shells, filled them with the stew and topped with a crust. I happened to have individual pie pans but tart pans or one large pie pan would work as well!

Thanks everyone. Today was a good day to stay inside and cook, so I decided to try making individual beef pot pies.

My husband likes cheddar cheese sprinkled with red pepper flakes. Me, I just want butter and peanut butter.

Thanks! Even though it was a smaller roast than I normally cook, it did get nice and crispy on the outside