I’ve started to save dough from one batch to use in the next.  Last Thursday I baked bread and pizza using dough that had been started the week before. From that batch of dough, I saved half (about four cups worth) and  yesterday I added another four cups of flour, just a scant teaspoon of…

We  haven’t had many new boards to post in the last few months. The reason being that Moe injured his shoulder  and requires surgery to repair a tear in the rotator cuff. Surgery is scheduled for late February. Moe was going a little stir crazy, not being able to work    so he decided to…

Baguettes and Pizza  Started the dough for this bread last Thursday, January 3rd. I used a little of that dough to make a flat bread to use for something else and the remaining dough went into the fridge. It had to be knocked down twice during the week as it threatened to blow the lid…

 Locally raised grass fed free range lamb.   I know the people who raise the lamb so I was quite comfortable buying a whole lamb. What better to try first than a rack of lamb. First it needed to be frenched. Which is easy to do. Made a cut across the bones. Then holding the…

Had a craving for grilled baby back ribs. This is a very simple meal to make and can be done on a work night.   The ribs were presalted on Thursday and then seasoned Friday morning before I left for work. Rubbed with garlic (minced on a microplane), oregano, pepper and a squeeze of lemon…

Made from leftover Prime Rib. I love French Dip/Beef Dip Sandwiches. But the beef has to be sliced very, very thin. The only way to get beef this thin is to  bring out the “Machine”. I have had this commercial slicer for going on 20 years. Bought when we lived in Sault Ste. Marie, Ontario….

Two Bone – Just over four pounds Presalted on Tuesday Unwrapped Wednesday and left to air dry in the fridge Roasted on Thursday Roasted on high heat – 500°F until internal temperature of 115°F Temperature rose to 122° while resting. High Heat Instructions

  I’ve had this recipe now for almost 33 years.   It was given to me by the owner/chef of the Shire House Restaurant. The restaurant is long gone, but it was one of our favourite places to eat when we lived in Grand Rapids, Michigan.    The Shire House was located in Rockford, just…

Five new Magnetic Knife Racks  added to the  Maple Cutting Board Gallery

MERRY CHRISTMAS   Tourtiere is our Christmas Eve tradition. The second pie is going home with Matt and Dana. I like mine served with gravy. Moe likes his with a tomato chili sauce. Tourtiere PRINT RECIPE This filling is for one pie. I usually triple the ingredients and make three at a time. I bake…