My Favourite Dough

I’ve been baking baguettes and pizza from the same basic dough for a number of years now. I use the same method, the Autolyze, Stretch and Fold method. About they only I do different is to vary the hydration. Lately though I have been using 63% as the norm. And I will vary from same…

Pizza and Baguettes

Pizza Night!! This dough was made on Tuesday and was in the fridge for a long cold fermentation, until around 11:30 AM Saturday. (500g flour, 1g yeast, 12g salt, 63% hydration) Sat on the counter to warm up and continue to rise. Divided into three balls. One larger and two at just 200g each. Dough…

SWEET POTATO SCALLOPS WITH CARAMELIZED ONIONS

Source: Food & Winer 1998 Slender Sweet PotatoesOlive oilButterOnionsSalt and Pepper Place sweet potatoes in a pot and cover with water. Bring to aboil and simmer untilpotatoes are tender. Remove from pot let cool or just run under cold water and peel. Slice into scallop size pieces, approx. 1″ thick. While potatoes are cooking, heat…

TBQ SAUCE

I’m not a fan of BBQ sauces,  but I have always loved this sauce that came from the Tunnel BBQ Restaurant in Windsor, Ontario. This restaurant was in business from 1941 until it closed it’s doors in 2014. A few years back I was given a copycat recipe for this sauce. It is pretty close…

POACHED EGGS ON TOASTED BAGUETTE

Moe has always loved poached eggs and I hadn’t made them recently. So I made them one day last week, served on toasted slices of baguette. The baguettes came out of the oven Tuesday night. The dough had been made earlier Tuesday morning and left on the counter for a long slow room temperature fermentation.

BATARDS

Moe prefers regular slices, rather than baguettes split horizontally. So Batards give bigger slices. So I made batards which are like fat shorter baguettes. And they fit better on the stone in the CSO , baked on the Bread Steam setting.

GRILLED LAMB LOIN CHOPS

I picked up some thick Lamb Loin Chops at the butcher last week. Presalted them. The next morning before leaving for work, I seasoned with fresh minced garlic, fresh rosemary, lots of black pepper and a drizzle of olive oil. Grilled that night for dinner and served with roasted potatoes, sauteed zucchini, sliced tomatoes and…

ANOTHER PIZZA NIGHT

I made a batch of dough one morning for baguettes and enough for pizza. 1000g flour, 4g yeast, 27g of salt at 63% hydration. Dough was given an 8 hour fermentation at room temperature. Divided the dough into three balls of various sizes for pizza and shaped two baguettes from the remaining dough. Matt likes…

CHICKEN STIRFRY

Inspired by An Duong, from the Home Cooks Club, I made a stir fry for dinner recently. Chicken,(Chicken was sliced thin and marinated for 20 minutes with a little Shaoxing Wine, cornstarch, sesame oil and an egg white.) baby bok choy, red peppers, crimini mushrooms, celery, white onion, garlic, fresh ginger, a little chili garlic…

BRISKET OF BEEF

I slow roasted a brisket recently. Seared and then into a low oven (275°F) and roasted overnight. In the morning, I wrapped it and put it in the fridge until it was cold and then sliced and vacuumed packaged with gravy, in portions big enough for two. Pulled one out for a simple roast beef…