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…

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…

I put together this Chart to help those that have a problem understanding or figuring out hydration percentages for different size batches of dough. Hope this helps. Hydration Table 1000g – 65% – 650 g water   750g – 65% – 488 g water   500g – 65% – 325 g water 1000g – 68%…

Put a pot of my favourite chili on to simmer before leaving for work. When I got home, I just had to make the dough for the flour tortillas, salsa and a pitcher of Sangria. Last night’s beans were a combination of small chili beans and black beans cooked in the Breville PC. Matt put…

Made a rye dough yesterday morning before leaving for work and again I reduced the yeast so that the dough could be left out all day for a long room temperature fermentation. Baked last night and sliced this morning. It is Moe’s birthday today and I had planned to make Osso Bucco tonight but he…

I’ve mentioned often that I think that bread is very forgiving. Hard to screw up. I started two batches of dough on Sunday morning before leaving for work. One was a regular 500g batch with just 1 gram of yeast, 12 gr of salt and 315g of water for 63% hydration. And it was mixed…

Still playing with the Ooni and very happy with the results.

Another batch of baguette dough done in the FP with a couple of stretch and folds. I love the shine I get from our wonderful Canadian Flour. Moe’s breakfast. Peaches and toast. This bread makes the best toast.

A family favourite. Instead of roasting a whole chicken I roasted two bone in chicken breasts. Enough drippings for lots of gravy. Tradition calls for serving with homemade fries and canned peas.

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 to pull out my KA processor and…