PRIME RIB DINNER

Prime Rib Dinner. Picked up a Sterling Silver Prime Rib on Tuesday and presalted. Left in the fridge overnight and taken out and left on the counter to warm up two hours prior to roasting. I roast everything on high heat so this roast went into a 500°F oven for approximately 30 minutes. Rested while…

Kaiser Rolls/Buns

Moe requested burgers for dinner last night. My favourite burger bun is a Kaiser. So I started a batch early afternoon and they were out of the oven in time for dinner. This is the recipe I have been using for a number of years. I don’t remember the original source. I updated it a…

Baguettes

This batch was an 8 hour room temperature fermentation. (600g of flour, 1g of yeast, 375g of water (63% hydration) and 15g of salt.) Left out on the counter from 8:00 PM until 4:00 AM. Baked four 16″ baguettes and one “Claude” size baguette and round. Mini loaves for a 4 year old that loves…

Grilled Chicken Breast Club House Sandwich for Two

……..on homemade Ciabatta. Bread was rubbed with butter and toasted on the grill. Topped with sliced tomato from the garden, lettuce and bacon. Seasoned mayonnaise with garlic, salt, pepper and fresh squeeze of lemon. Served with oven roasted hand-cut potato wedges (Russets).

Pictorial – Cold Fermentation Follow Up

Still had two batches of dough in the fridge since Sunday night. Took the second one out of the fridge last night (Thursday) at 8:00 PM and left it out on the counter to rise. (96 hour cold fermentation) Pre-shaped five smaller boules just before 4:30 AM this morning (Friday) and finished shaping at 5:00….

Pictorial – Cold Fermentation

I started three more batches of dough on Sunday morning before leaving for work. Each batch was the same. 600g of flour, 63% hydration (375g water), 1g of yeast and 15gs of salt. After the last stretch and fold the containers went into the fridge for a long cold fermentation, to be baked over the…

Beef Tenderloin with Mushrooms and Pearl Onions

I’ve been making this recipe for many years, more than 30 years. It is a great dinner party recipe because much of it can be made a head and finished at the last moment. I’ve made it often as a special celebration dinner, including more than once for our Anniversary. I hadn’t made it in…

Homemade Italian Sausage with Rigatoni

Homemade Italian sausage patties with Rigatoni for dinner tonight. Made the sausage mix earlier in the day so the flavours had time to meld. I’ve been playing around with the recipe and decided to try something a little different. I combined my favourite pork and basil meatball recipe with my Italian Sausage recipe. Like most…

My Favourite Dough

I’ve been baking baguettes and pizza from the same basic dough for a number of years now. I use the same method, the Autolyze, Stretch and Fold method. About they only I do different is to vary the hydration. Lately though I have been using 63% as the norm. And I will vary from same…

Pizza and Baguettes

Pizza Night!! This dough was made on Tuesday and was in the fridge for a long cold fermentation, until around 11:30 AM Saturday. (500g flour, 1g yeast, 12g salt, 63% hydration) Sat on the counter to warm up and continue to rise. Divided into three balls. One larger and two at just 200g each. Dough…