CINNAMON BUNS

How is this for decadent? Cinnamon buns with both a cream cheese glaze and caramel sauce. I tried a different recipe which can be found on Love from the Oven website. As much as I love caramel sauce, I must confess that the caramel sauce is a little overkill. I much prefer a thicker generous…

TRADITIONAL CHRISTMAS EVE TOURTIERE

Moe and I have been together for almost 50 years. Tourtiere is a French Canadian Christmas Eve tradition that he grew up with. Served after Midnight Mass. I have carried on the tradition (minus the Mass). This year’s pie served with both gravy as well as a homemade Chile Sauce condiment that Moe loves with…

HOMEMADE PASTA

Decided to make a pasta sauce using the leftover braised beef from a recent dinner. A bastardized version of a Bolognese sauce. And homemade pasta – hand-rolled & hand-cut Pappardelle. HOMEMADE PASTA I watched a friends Italian Momma make her pasta one day. (She did it all by hand) I make it following her directions…

BOULES, BAGUETTES AND BAGELS

A few of December’s bakes. Petite Boules – using my regular dough. December 7th, 2022 Baguettes December 10th, 2022 Bagels December 14th, 2022 Baguettes and a small Boule December 17th, 2022 Baby Bunny

Braised Prime Rib Bones

Tonight’s dinner. Braised prime rib bones, fall apart tender, served over polenta with rutabaga and Brussels sprouts. I specifically made this rich beef dish to go with a wonderful Bush Vine Syrah from the Maverick Estate Winery, one of the premier wineries in our Okanagan Valley. I had been led to believe that this wine…

My Favourite Bread Method

Started two 500g batches Tuesday morning. Both with 500g of flour, 1g yeast, 15g of salt and 315g of water (63% hydration). I use the “Autolyze, Stretch and Fold” method. Mix the dough together by hand and let it rest (autolyze). Then do a series of stretch and folds over the next two hours with…

A COUPLE OF FAVOURITE CHICKEN DINNERS

From November Chicken Perigord (a Lucy Waverman recipe). I have been making this dish for over 30 years. Moe said that this recipe is special and it is his favourite chicken recipe. It isn’t that difficult and it is a wonderful dinner party dish because everything can be made early . Even the sauce. The…

CABBAGE ROLLS

I hadn’t made cabbage rolls in awhile so decided recently to bake a batch. We had them for dinner one night and Moe had them again for breakfast the next morning. Recipes From Thibeault’s Table Cabbage Rolls 1 large Savoy cabbagelarge pot of boiling water 1 tablespoon olive oil2 onions, peeled and slicedextra garlic cloves…

FIRST BAKE IN THE NEW CLOCHE

I started two batches of dough in Friday night, both the same. 500g of flour, 1.5g of yeast, 15g of salt and 315g of water (63%). Using the autolyze, stretch and fold method over a 2 hour period. Left both containers covered, out on the counter overnight (8:00 PM until 4:00 AM). Did a preshape…

NETHERTON SPUN IRON CLOCHE

My new ‘toy’!!!!! From the Netherton Foundry in England. I ordered directly from the Foundry on November 6th and was advised it would be handmade and shipped in 7 days. It was picked up by DHL International shipper on the 14th, and left England on the 15th. Arrived in BC on the 16th and delivered…