Tonight’s dinner. Steak and Frites with a wine sauce. Grilled a 21oz Sterling Silver New York Strip steak for Moe and I to share. Some leftover for Moe’s breakfast. I used a one of the disks on the Breville Sous Chef 16 FP to cut shoestring fries. Steak was served sliced and drizzled with the…

We celebrated Moe’s 83rd birthday on May 28th. Baked a focaccia in the morning to use in an appetizer. We started with focaccia topped with warm goat cheese and roasted red peppers. Served with Unsworth Vineyards Charme de l’île. A local sparkling wine. Main course was Sterling Silver beef tenderloin Kabobs. Done on the grill…

Cornbread Muffins I have a number of cornbread recipes that I make but this is themost Tender, melt in your mouth cornbread recipe 1 egg1/2 cup melted butter1/4 cup vegetable oil1 cup milk, warmed1 cup cake flour ( original recipe called for cake. I just use myregular flour)2/3 cup yellow cornmeal1 tablespoon baking powder1/2 teaspoon…

Country Style Ribs This is adapted from a Paul Prudhomme Recipe. Seasoning Mix 1 tablespoon Salt2-1/2 teaspoons cayenne pepper1 teaspoon garlic powder1/2 teaspoon black pepper 3 to 4 pounds of country style ribs1 onion chopped1 large green pepper chopped1 cup of chicken stock (may need more) Mix ingredients for seasoning together. Place ribs in a…

I’ve been making Levains or using the Pate Fermentee method for my breads recently. Decided to go back to to making a Biga preferment. On Tuesday April 30th, I made two bigas, one with sourdough discard and the other a yeast biga. Bigas were made in the morning and the bread doughs Tuesday night. One…

I took pictures of this batch of dough  for a FB friend that I shared my starter with.   I fed my sourdough starter Thursday night and made two levains, with 55g of discard  in each of them. Left the starter and the two levains on the counter overnight and in the morning, the starter…

Yesterday’s bake. Fed my starters Thursday and just tossed 80g of the discard into: 1000g of flour. 660g water (66% hydration) 1g of yeast (basically just a pinch) 15g of salt. I have had to reduce the salt in our breads due to Moe’s reduced sodium diet, so instead of the 30gs I used in…

MONDAY JANUARY 15TH Sourdough Bake. Dough started on Saturday with a Pate Fermentee and left in the fridge until last night. Baked this morning. Two batards baked under the Spun Iron Cloche and the boule baked in a cast iron dutch oven. Dinner Keeping with eating more fish… I made Moe Sole Meuniere for dinner…

Monday January 8th Baked a small Margherita Pizza for Moe and I to share.  Dough had been in the fridge since Friday (Jan.5th) Moe wanted something sweet so I made him an Apple Kuchen. What is nice about this cake is that as long as you have all the ingredients, it takes no time to…