We had dinner for a late lunch on Monday. Gorgonzola Garlic Bread   (ready for the oven) (just out of the oven) I’ve been making this Gorgonzola Garlic Bread since around 2000  and shared on my blog back for the first time in 2009,  the first year of Thibeault’s Table.  It became one of my most…

Monday’s bake, using the other half of the sourdough. Dough made Saturday and left in the fridge until early this morning. Baked in the CSO.

Sunday for pizza night.  I decided Saturday  morning to feed my starter and make a biga before leaving for work. Saturday night I used the biga in a batch of sourdough.  It was a 1000g batch that I divided in half and placed in two containers and they went into the fridge. One for pizza…

According to my Moe, this was the best breakfast sandwich ever. I had planned to roast this small Sterling Silver prime rib for dinner Friday.  I had  pre-salted it a couple of days before. Instead I roasted it Friday morning  and made  Beef Dip Sandwiches on homemade baguette for breakfast. I took  the same thing…

Thursday night’s dinner. Greek Style Lamb Shanks cooked in the Breville Pressure Cooker. Greek potatoes cooked in the CSO, rice and broccolini. Not bad for a work night. Dinner was ready  in just under 90 minutes from the time I walked in the door.

Last night’s dinner. Homemade Halibut Fish and Chips

I recently order some Herbs and Spices from The Silk Road Spice Merchant I always have trouble finding dried green peppercorns so I decided to look for a place in Canada to  order from. The Silk Road is in Calagry, just one Province over  and besides the fact that they carried Green Peppercorns, I liked that…

I used half a 1000g batch of sourdough in  the pizzas posted below and the remainder went into two Sourdough Ciabattas. The one on the right was baked in the Cuisinart Steam Oven on the Bread Steam setting.  The one that is sliced was baked in the Oster. It is slightly over-browned because I almost…

Baked two pizzas Sunday night. Sourdough crusts. I fed my starter on Saturday morning and made a Biga. Saturday evening, the starter went back into the fridge and the Biga went into a 1000g batch of dough. Dough went into the fridge for a cold fermentation. Matt took the dough out of the fridge early…

We had Thai Green Curry with chicken legs for dinner Friday night.  Not a great photo, but I know it was really good because  Moe wanted the leftovers for breakfast.