The crust on this pizza was fantastic. The dough had been given a very long cold fermentation. The dough was started last Monday when I made a double batch, with a Biga starter.   Half the dough was used to make three baguettes and the other half went into the fridge. I had intended to bake…

Buttermilk Biscuits almost ready for the oven.   Thumb indent helps keep the biscuits rising straight.   Brushed with Buttermilk. As soon as they come out of the oven, I dip the tops in melted butter. My breakfast – Buttermilk Biscuits topped with Sausage Gravy. Moe had his biscuits and gravy topped with poached eggs. The…

Most of these bagels ended up in the freezer.   But a few became lunch. Topped with cream cheese and Lox  Bagel Pictorial

I’d like to introduce followers of  Thibeault’s Table  to the beautiful glass designs of Wild Fog. The artist, Linda is a “cooking forum” friend that I have known now for many years. She creates beautiful pieces from fused and stained glass. Linda also accepts customs orders. So if you are looking for something special  to…

So sad …..Halibut season ended Thursday.   For the next four months I’ll have to settle for frozen halibut. It was my last chance to have fresh halibut and I wanted to do something special. Decided to pair the halibut with Dungeness crab  and clams and mussels and make a Cioppino. Served with crusty baguette to…

 HOLIDAY SPECIAL We are offering free shipping until December 15th, 2012 on our Boards and Magnetic Knife Racks.    and 

I picked up some lean ground beef and ground pork yesterday  with no idea what I was going to make. Decided to combined the two and make a meatloaf for dinner. Seasoned with Sage and Parmesan. And served with a green peppercorn sauce made from pan drippings. Print Recipe Meatloaf with Sage 1 pound lean…