First dinner of 2024!!!
We started the New Year off with an old favourite.
Chateaubriand for Two.
With Parisienne potatoes, steamed green beans, cauliflower and carrots for Moe, sautéed mushrooms and homemade Bearnaise sauce.
January 2nd, 2024
I was intended to make a Raspberry Cobbler with Vanilla Cream sauce, for New Years Day, but didn’t so baked it Tuesday instead.
Moe had some while it was still warm.
The vanilla cream sauce is so good.
Like a white caramel sauce.
January 3rd, 2024
I had been having a craving for ham since before Christmas but hadn’t bought one because of the salt content.
But we cheated Wednesday and I baked a ham.
Ham is definitely not low sodium, but we factored it into his daily intake.
The sides were all low sodium.
Potatoes au Gratin, roasted butternut squash with brown sugar and rosemary.
And steamed green beans.
I divided the ham up and froze most of it, including the bone.
Which is destined for a pot of bean soup at some point in the future.
January 4th, 2024
First bake of 2024.
Dough was started using a Pate Fermentee with just 1.5g of yeast.
Made Wednesday before leaving for work and went into the fridge
until Wednesday night at 8:00 PM.
Left on the counter overnight and I started the preshape of 8 baguettes
before 4:00 AM Thursday morning
January 5th, 2024
Made a pot of Potato Leek Soup
and Moe had some for breakfast and I took some to work for lunch.
Moe had it two mornings in a row for breakfast along with toasted baguette.
January 6th, 2024
Did a grocery shopping before leaving for work Saturday morning.
I had time to shop and bring everything home first.
I don’t cook salmon very often because to be truthful I don’t really care for the Pacific varieties of salmon. I don’t think you are suppose to admit that when you live on the west coast.
It was always fresh Atlantic salmon we had when we lived in Toronto.
Today, the fish counter had fresh Atlantic Salmon and I had them cut me two nice filets.
The salmon was pan seared, and then turned with the skin side down and finished in a 450°F oven.
Made a broth with chicken stock and a little miso, seasoned with slices of ginger and garlic and let simmer for a few minutes before adding sliced mushrooms, baby Bok Choy and the white part of green onions and Udon noodles. Added a little chili garlic sauce for some heat.
Just before serving added the green part of the green onion and chopped cilantro.
Ladled into the bowls and top with the salmon.
January 7th, 2024
Sunday morning
I hadn’t made Moe pancakes in a while so today was the day.
Served with blueberries simmered in Maple Syrup.
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