SOURDOUGH BOULES

Once again I had neglected my starter. Decided to feed and revive one morning recently. Fed it again same night and used some of the discard to make a biga which went into a batch of dough the next morning. Left it out on the counter all day and it was ready to shape when…

PORTERHOUSE STEAK FOR TWO

Grilled the Porterhouse steak and served sliced with a wine sauce. Sides were roasted potatoes, zucchini and sautéed cremini mushrooms. AND, as a side a new version of our favourite Gorgonzola Garlic bread. I still had one ball of pizza dough in the fridge. Decided to make a bastardized version of a Gorgonzola Garlic bread…

Baguettes – Food Processor Method

I had actually forgot that I had Charles Van Over’s “The Best Bread Ever cookbook – Great Homemade Bread Using your Food Processor” until a member of eGullet posted about it recently and shared pictures of the breads he was making using the Food Processor method. I decided last night to pull out my KA…

Baguettes at 65% Hydration

Biga started early morning before leaving for work. Dough made same night. 65% hydration. Been playing around with a lower hydration because then I have the option of using the same dough to bake pizza. Left out on the counter until 4:00 AM next morning and then shaped into six baguettes/batards of different sizes. Love…

GRILLED PRAWNS WITH PASTA AGLIO E OLIO

I asked Moe what he wanted for dinner one night recently and he chose grilled prawns with Pasta Aglio E Olio. I pulled the Spot Prawns from Walcan Seafood out of the freezer before leaving for work. Easy work night dinner. While the water boiled for the pasta, I shelled the prawns and marinated them…

FRENCH ONION SOUP

This recipe is from Epicurious – Our Favourite French Onion Soup. I made the broth from scratch. Roasting beef bones with vegetables and then simmering for a number of hours. Very rich broth. Our Favorite French Onion Soup From Epicurious IngredientsServes 4 as a main (or 6 as an appetizer)5 tablespoons unsalted butter, divided1 tablespoon…