robirdstx

Tortilla Soup with Chicken and Avocado using Martha Holmberg's recipe in The 150 Best American Recipes.

French Onion Soup and Garlic Bread were on the menu last night. The photo of the soup turned out too blurry - but it was wonderful. All I have is a pre-toast view of the garlic bread but no post because we practically inhaled it!

Sunday night was steak night, sorry no photos but there were leftovers and I used them for dinner last night. Steak and Jack Cheese Melt On Toast served with deli mustard. Artisan Bread baked in my dutch oven.

When I've made it I've only use fresh garlic. The other spices can be mixed up ahead of time so that when you are ready all you need do is add the garlic and the olive oil.

This is my result when using the parchment paper in dutch oven method. Can't wait to have this bread with dinner tonight!

Saffron Risotto with Green Peas and Parsley

We like this copycat recipe: Carrabba's Italian Grill Bread Dip Mix 1 tablespoon crushed red pepper 1 tablespoon black pepper 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 tablespoon dried basil 1 tablespoon dried parsley 1 tablespoon garlic powder 1 tablespoon minced garlic 1 teaspoon salt Grind together To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together.

Pizza! Crust made with Zoe's Artisan 5 Minute Dough (10 days old) and topped with a tomato sauce, crumbled pork sausage, Spanish chorizo, pepperoni, mushrooms, black olives, a little bit of chopped jalapenos and sweet and red onion, fresh and shredded mozzarella. Pizza ready to go into the oven! Pizza baked and ready to be sliced!

Burger King Whopper, no ketchup. I had one today for lunch. Man, was it good! Good thing I don't drive by there very often.

My version of Crawfish Monica with fresh homemade fettuccine. The crawfish tails in butter with chopped green onions and garlic. Plated dish, with chopped parsley garnish.

Nice looking ribs, did you make on the grill or oven? Very nice crumb on the bread too! Thanks! I used both the oven and the grill. After I season the ribs, I cover them and bake them in the oven for one and quarter hours at 450F. Then, after they are cooled a bit, I brush them with the sauce and wrap tight in foil and set aside for up to two hours. They are finished on a medium grill, just to warm them up and put on a bit of char. And thanks, too, about the bread. Baking bread is very new to me but I think its starting to make sense but much more practice is needed.

Bar B Q Pork Ribs and Cannellini Bean, Red Onion, and Arugula Salad, and homemade bread.

[Moderator note: This topic became too large for our servers to handle efficiently, so we've divided it up; the earlier part of the discussion is here: "Artisan Bread in Five Minutes a Day" Zoe Francois (2008–2009)] This is the first loaf from my first batch after reading through this thread and getting the book. We won't even talk about the batch I made before that! I let this batch sit in the fridge for four days before making the loaf. Great crust, good crumb and lovely aroma and taste. I used the cornmeal on the peel, hot stone and water in the pan method. Next time I will try the dutch oven and parchment method.

Wine Braised Flat Iron Steak (smothered with tomato, onions and mushrooms) and buttered Green Beans

Prawncrackers - Your Salt & Pepper Pork Ribs look amazing. Can you share the recipe, please?

Simple Crusty Bread - this is the first bread loaf I have attempted in over 30 years. The first one had made a very good doorstop - I had no clue about yeast and killed it very well! I think I did better this time. We liked the crust but the crumb, though moist, was denser (heavier) than we were hoping for. Suggestions for improvement are most welcome.

We are in south Texas and use our grill almost year round. We have had our MHP Chef's Choice gas grill for over two years and we still love it. Here's a link to their web site: MHP Gas Grills

Spaghetti with Meat Sauce and Parmesan It all started when my hubby made this for me: So I had to do this, using one of the cutters said hubby gave to me for Christmas: Here are the noodles waiting for the pasta water to come to a boil: And just a few minutes later, we ate this!

Baked Turkey Thighs – crispy skin, fall off the bone good! Turkey thigh meat served with bread dressing, mashed potatoes, green peas, and lots of gravy.

Okay, I'm in. I need to expand on my vegetable dishes. I don't know which 5 recipes yet but they will be using vegetables I have not yet tasted, such as kale, kohlrabi, fennel (I love fennel seeds), Brussels sprouts and maybe collards or other greens.

Anna N - I found this on Peter Reinhart's Weblog: "...Another recipe with errors is the classic baguette dough (French Bread). The water should be 16 ounces (453 gr.), salt 14 gr. yeast 7 gr., and flour 680 gr.). Mea culpa!..." I don't know if he is referring to the version in your book or not but thought I would pass this along.

Blether – Thanks. I usually wait until the food is plated before grabbing the camera but they were looking so pretty. Its amazing to me how well my little digital camera works. My method is to dust the chops with flour, dip in an egg wash, then press in the panko to coat. I fry them in peanut oil then drain on a wire rack over paper towels.

Tonkatsu We fell in love with this dish when we were in Kyoto 4 years ago for our son's wedding.

Kim - P.S. on the Meatloaf recipe. I think there is a typo on the amount of salt. I only added a couple of pinches of kosher salt, not 2 teaspoons.

Kim - Thanks, it was very tasty. I made it based on this recipe: Classic Meatloaf