My sourdough starter is going strong. Last week I baked sourdough baguettes and  sourdough rye cocktail bread. Perfect topped with smoked salmon. For the Rye bread,  I adapted a recipe I found on the  blog Wild Yeast.   I followed the basic recipe but added a sour dough Biga   made with 2 ounces of starter, 1…

Sterling Silver Porterhouse Steak  Presalted 36 hours before grilling. Tenderloin and Strip Loin Two steaks in one. Served with garlicy mashed potatoes, mushrooms androasted Parmesan broccoli and zucchini. The tenderloin Sauteed Mushrooms.

Pork Chile Verde served with   homemade flour tortillas and black beans. The beans were put on to simmer the same time as the pork. I like to serve the chile verde over cheese filled tortillas but it can also be served in a bowl with the tortillas on the side. We had the leftovers for…

Another batch of Sourdough bread. One round loaf and two pizzas.   Pizza #1 Topped with spicy Italian sausage and sauteed mushrooms. Thin crust,  maybe an 1/8th of an inch thick but with a puffy rim. My favourite pizza so far .  Baked using Ken Forkish’s method.  Pizza #2  Pizza Margherita We were too full to…

It has been a few years since I baked sourdough bread. So this week I decided I would grow from scratch a sourdough starter. I used the instructions from Amy’s Bread.   I like this particular sourdough because it is made from just two ingredients. Rye flour and spring water. Nothing else.  Started Monday and strong…

Moe’s Breakfast.  Scrambled Eggs The first chives of the season from my garden. The chives are only about two or three inches high,but high enough to cut a few for garnish. and sauteed mushrooms. with toasted homemade bread.

Baked two loaves of bread and enough dough leftover to make Pizza for dinner.

This little Prime Rib had been salted two days ago  and it was intended to be last night’s dinner. But that didn’t happen.   So I grilled it this morning for Moe’s Breakfast. Served with sunnyside up eggs, fried potatoes and toasted homemade bread. This should keep him going until dinner.

 It had been my intention to bake a different bread from Flour Water Salt Yeast -the overnight version of the White Bread.    The major difference between the two breads is the amount of yeast.   The overnight bread uses less yeast and needs 12 to 14 hours. I started the batch at 6:00 PM Saturday night thinking…

“Saturday White Bread” Baked Two Loaves with a slight twist. One large loaf    and one large loaf that split into four smaller loaves. Using half the dough, I shaped four small round loaves  and put them together in a wooden bowl  lined with a floured tea towel. The loaves joined as the dough rose,…