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, 1 to 2 g 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…

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…