Baguettes, Boule and two loaves of Oatmeal Bread Started a batch of Rye bread Monday and baked it first thing yesterday morning. It had been in the fridge for a cold proofing overnight. Sliced for breakfast. Montreal Smoked Meat sandwich on Rye. Started two batches of baguette dough with some sourdough discard as well as…

Oatmeal Bread with Cooked Oatmeal Source: James Beard – Beard on Bread There are two or three favorite recipes for oatmeal bread in thiscountry. I first encountered this one in Nevada, in a restaurant thatwas made famous by Lucius Beebe, and it was so good that I extracted therecipe from the owner and have been…

How is this for decadent? Cinnamon buns with both a cream cheese glaze and caramel sauce. I tried a different recipe which can be found on Love from the Oven website. As much as I love caramel sauce, I must confess that the caramel sauce is a little overkill. I much prefer a thicker generous…

Moe and I have been together for almost 50 years. Tourtiere is a French Canadian Christmas Eve tradition that he grew up with. Served after Midnight Mass. I have carried on the tradition (minus the Mass). This year’s pie served with both gravy as well as a homemade Chile Sauce condiment that Moe loves with…

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…

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

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…

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…

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…

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…