tag:blogger.com,1999:blog-164699312024-02-18T20:12:31.673-08:00Thibeault's TableThibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.comBlogger1318125tag:blogger.com,1999:blog-16469931.post-78740826893054134452020-05-04T11:41:00.004-07:002020-05-04T11:42:54.611-07:00Rhubarb Platz (Coffee Cake)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGWPfgujeaChO7Rn4Cgmen5xGxWaN4z_N1PIEEMailGMika76OfdsLoijk4hCcje0iROQaNdxE9T5hvPcuC-eeMk9HqC-ZORC5sqixkGpHO7O9j2tIWXaDeD_Okn2kmTZRkVFtSQ/s1600/Rhubarb+Platz+May+4th%252C+2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1600" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGWPfgujeaChO7Rn4Cgmen5xGxWaN4z_N1PIEEMailGMika76OfdsLoijk4hCcje0iROQaNdxE9T5hvPcuC-eeMk9HqC-ZORC5sqixkGpHO7O9j2tIWXaDeD_Okn2kmTZRkVFtSQ/s640/Rhubarb+Platz+May+4th%252C+2020.jpg" width="640" /></a></div>
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<b><span style="font-size: large;">Rhubarb Platz</span></b></div>
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=============</div>
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Edited from The Province Newspaper</div>
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This is a Mennonite coffee cake.</div>
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2 cups flour</div>
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1 cup sugar</div>
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2 teaspoons baking powder</div>
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pinch of salt</div>
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1/2 cup butter</div>
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1 cup cream</div>
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2 eggs</div>
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2 teaspoons vanilla</div>
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2 to 3 cups of Rhubarb cut into 1/4" slices.</div>
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Approximately 3 medium stalks.</div>
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1-1/2 cups flour</div>
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1/2 cup of melted butter</div>
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1 cup sugar</div>
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10" X 15" baking pan, lined with buttered parchment paper.</div>
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Mix flour, sugar, salt and baking powder together.</div>
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Cut butter into flour. (I use a box grater)</div>
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Mix eggs and cream together with vanilla and add to flour mixture.</div>
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Stir until dry ingredients are combined and moistened. Don't</div>
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over mix.</div>
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Spread batter into prepared pan and evenly distribute rhubarb over</div>
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batter.</div>
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Mix together the flour, sugar and melted butter to form crumbs.</div>
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Sprinkle over the batter and bake in a 350°F oven for about 30</div>
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minutes</div>
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or until cake is baked and crumbs are just starting to turn</div>
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golden.</div>
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Can be served warm or at room temperature.</div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-77381695708273498912020-04-27T19:24:00.001-07:002020-04-27T19:24:21.609-07:00First Rhubarb Pie of the Season<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORKDRQ5oBMXtdDxIr7_TfASbOkX18RNxOQ_wY3cgCdhpOHyVhYH_pT2jd0xEr0GcUr6hyphenhyphenOaDGXKDlJbUysnS5mz_RexSyQ7nP3QOzVZxP1RJPnxuA9wdX13PkQMlyCBaQu9TMCw/s1600/Rhubarb+Pie+April+27th%252C+2020+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1074" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORKDRQ5oBMXtdDxIr7_TfASbOkX18RNxOQ_wY3cgCdhpOHyVhYH_pT2jd0xEr0GcUr6hyphenhyphenOaDGXKDlJbUysnS5mz_RexSyQ7nP3QOzVZxP1RJPnxuA9wdX13PkQMlyCBaQu9TMCw/s640/Rhubarb+Pie+April+27th%252C+2020+1.jpg" width="640" /></a></div>
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I look forward to the first </div>
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Rhubarb Pie of the season.</div>
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I have two rhubarb patches</div>
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that are doing really well.</div>
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This one I planted about 11 or 12 years ago and</div>
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the other one was planted five or six years ago. </div>
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This is my favourite pie.</div>
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<br /></div>
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And I have used this recipe for </div>
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over 40 years.</div>
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<br /></div>
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<b><u>Rhubarb Pie</u></b></div>
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<b><u>Source: Madame Benoit Cooks at Home 1978</u></b></div>
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4 cups rhubarb, cut in to 1/2 inch pieces</div>
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2 eggs</div>
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1/2 cup white sugar</div>
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1/2 cup brown sugar</div>
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3 tablespoons flour</div>
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pinch of salt</div>
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juice of 1/2 small lemon</div>
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1/2 teaspoon vanilla</div>
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pastry for two crusts</div>
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1 tablespoon sugar</div>
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Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.</div>
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Pour into pour in to pie shell.</div>
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Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.</div>
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Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes.</div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-69463338972254076922020-04-13T17:07:00.002-07:002020-04-20T12:03:22.806-07:00Hot Cross Buns with Cranberries and Chocolate Chips<div class="separator" style="clear: both; text-align: center;">
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Cranberry and Chocolate Hot Cross Buns</div>
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<br />
Proofing<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCCQrV-9ledsRMjdE2E3oVey_wbacKaPhbma_5IXrH1KMd6cEB3junuO6fJ5AVaa4qt2Xx32OlXrgE6WGlvnOQQY08E9X5NXS_f72ei0JN1vrNQWL5OwHMsaFqKE_vaWj_YvX1A/s1600/Hot+cross+buns+ready+for+the+oven+April+13th%252C+2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCCQrV-9ledsRMjdE2E3oVey_wbacKaPhbma_5IXrH1KMd6cEB3junuO6fJ5AVaa4qt2Xx32OlXrgE6WGlvnOQQY08E9X5NXS_f72ei0JN1vrNQWL5OwHMsaFqKE_vaWj_YvX1A/s640/Hot+cross+buns+ready+for+the+oven+April+13th%252C+2020.jpg" width="640" /></a></div>
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<span style="color: #333333;">Ready for the oven.</span><br />
<span style="color: #333333;">Proofed and brushed with egg wash</span><br />
<span style="color: #333333; font-family: , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="background-color: white; color: #333333;"></span></span><br />
<span style="color: #333333;">and the crossed piped on.</span><br />
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<span style="color: #333333; font-family: , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="background-color: white;"><br /></span></span>
<span style="color: #333333;">Brushed with brown butter</span><br />
<span style="color: #333333; font-family: , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="background-color: white;"></span></span><br />
<span style="color: #333333;">and orange glaze.</span><br />
<span style="color: #333333; font-family: , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="background-color: white;"><br /></span></span></div>
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Cranberry and Chocolate Hot Cross Buns</div>
<div style="text-align: center;">
<br />
======================================<br />
<br />
500 g bread flour<br />
8 g instant yeast<br />
12 g salt<br />
80g white sugar<br />
140g whole milk warm<br />
80 g water<br />
50 g butter melted<br />
2 large eggs<br />
3g cinnamon<br />
1/4 teaspoon nutmeg<br />
<br />
cranberries (I don't measure)<br />
chocolate chips (I don't measure)<br />
<br />
<u><b>Egg wash</b></u><br />
<br />
egg yolk mixed with a little water<br />
<br />
<b><u>Paste for Cross</u></b><br />
<br />
75g of flour<br />
75g of water<br />
<br />
<b><u>Glaze</u></b><br />
<br />
2 tablespoons of butter<br />
1 cup of icing sugar<br />
juice of one orange.<br />
<br />
I used the kitchen-aid to knead this dough as it is a soft dough.<br />
<br />
Combined flour, yeast, salt and sugar ,<br />
cinnamon and nutmeg in bowl.<br />
Add warm milk, water, melted butter and eggs.<br />
<br />
Turn on mixer and knead. When dough is almost done, add<br />
cranberries and chocolate chips.<br />
Mix just until evenly distributed and<br />
then tip dough out on to lightly<br />
floured board and finish kneading by hand. Shape into a ball and<br />
place in a buttered container with a lid.<br />
<br />
<br />
If baking same day, leave out on the counter<br />
until dough has doubled.<br />
If baking next day, cover and place in the fridge.<br />
Take out and leave on the counter to warm up and<br />
continue to rise until double.<br />
<br />
Divide dough into 12 pieces.<br />
Shape into balls and place on a<br />
parchment covered baking sheet.<br />
<br />
Cover and let rise until doubled.<br />
<br />
Brush buns with egg wash.<br />
<br />
Mix flour and water together to form a paste.<br />
Place into a<br />
ziplock bag, cut a small piece<br />
off corner and pipe cross on buns.<br />
<br />
Bake in a 375° F oven for about 25 minutes.<br />
<br />
For Glaze<br />
<br />
Brown the butter.<br />
Add to icing sugar, along with the juice of an orange.<br />
<br />
Brush over buns while still hot.</div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-89548422117888452052020-04-02T08:09:00.000-07:002020-04-04T05:39:27.288-07:00Shaping Baguettes - Pictorial<div class="separator" style="clear: both; text-align: center;">
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<u><span style="font-size: large;"><b>Shaping Baguettes</b></span></u></div>
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<u><span style="font-size: large;"><b><br /></b></span></u></div>
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<span style="font-size: large;"><b><a href="http://www.thibeaultstable.com/2019/06/artisan-bread-pictorial-repost.html" target="_blank">Baguette Recipe Link</a></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fQklY2cllfmV1IbzZFN68e6-BQ4fYVWhVecuwyxJH9mrFEatoBvPOIO-A8wOozZDKaqDo4VIcibssQJVUaQ05WhXp1gOMk3o_o7o9icBpLVZMij3tblZ6yTWvBYPJe2DapqO9w/s1600/Dough+after+overnight+fermentation+Baked+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fQklY2cllfmV1IbzZFN68e6-BQ4fYVWhVecuwyxJH9mrFEatoBvPOIO-A8wOozZDKaqDo4VIcibssQJVUaQ05WhXp1gOMk3o_o7o9icBpLVZMij3tblZ6yTWvBYPJe2DapqO9w/s640/Dough+after+overnight+fermentation+Baked+2.jpg" width="360" /></a></div>
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<div style="text-align: center;">
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<div style="text-align: center;">
This dough was made on Tuesday.</div>
<div style="text-align: center;">
750g batch at 75%</div>
<div style="text-align: center;">
After the last Stretch and Fold the dough</div>
<div style="text-align: center;">
went into the fridge for a 19 hour cold fermentation.</div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0StkOT-WBagdlPudd78M8jl5D7xM9sZhc9H_2eCXpuu4rxdBIzom8VT3-72hakpTzEU8tHTlYQC4Vc9bnRKHMKzDTw1CduMhXr4iF7wB8P8ZuPTfZ-_AsXtTOxn5q5CsIUt5-A/s1600/Dough+after+overnight+fermentation+April+1st%252C+2020+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1373" data-original-width="1600" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0StkOT-WBagdlPudd78M8jl5D7xM9sZhc9H_2eCXpuu4rxdBIzom8VT3-72hakpTzEU8tHTlYQC4Vc9bnRKHMKzDTw1CduMhXr4iF7wB8P8ZuPTfZ-_AsXtTOxn5q5CsIUt5-A/s640/Dough+after+overnight+fermentation+April+1st%252C+2020+1.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br />
Bottom tape is the level of the dough when it went into the container.<br />
<br />
Second tape is the level it was at when I took it out of the fridge.<br />
<br />
After two hours sitting on the counter, the dough had reached the 4 qt mark.<br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIXpFqzeSXl8AvH-XY1GHGYiuY9o9qHFqFpQJZJ7lJLaDHfoap1Ptk8CgkKLE8bJllDh68ZJQznQjN6zT8Gnczghan4sAOLfWV2bZBd5zOp-rJQ2C2_OmN9A_nJDNilefMdbelw/s1600/Dough+after+overnight+fermentation+April+1st%252C+2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1600" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIXpFqzeSXl8AvH-XY1GHGYiuY9o9qHFqFpQJZJ7lJLaDHfoap1Ptk8CgkKLE8bJllDh68ZJQznQjN6zT8Gnczghan4sAOLfWV2bZBd5zOp-rJQ2C2_OmN9A_nJDNilefMdbelw/s640/Dough+after+overnight+fermentation+April+1st%252C+2020.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br />
4 Qt. Mark<br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqgw_T15smTIvtYrOeqFHuwUYyUc1Fz5_Jnzu8ofDk7__3J-OaT1ALyu6p7F5AycLA5SXEdqF-vqHRRVSDz4p_BkFL3XW_JwpEtq7fzIyH8pV2AM8dMTe-KVb-cda2QoUU7QtQQ/s1600/Dough+after+overnight+fermentation+Tripled+April+1st%252C+2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqgw_T15smTIvtYrOeqFHuwUYyUc1Fz5_Jnzu8ofDk7__3J-OaT1ALyu6p7F5AycLA5SXEdqF-vqHRRVSDz4p_BkFL3XW_JwpEtq7fzIyH8pV2AM8dMTe-KVb-cda2QoUU7QtQQ/s640/Dough+after+overnight+fermentation+Tripled+April+1st%252C+2020.jpg" width="360" /></a></div>
<div style="text-align: center;">
<br />
After 3 hours the dough had risen to the top<br />
of the container and was hitting the cover.<br />
<br /></div>
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<div style="text-align: center;">
<br />
Tipped out on to floured board.<br />
Ready to divide and shape.<br />
<br /></div>
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<div style="text-align: center;">
<br />
Divided into six pieces.<br />
Each piece loosely shaped and left<br />
for 20 minutes to rest seam side up.<br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVNIDuUoejzYerA2do6XNoZH211tYlp9Zl3mGEw_amLgywA-8KI4kHKpPZAkY_ofRBNTTExyTbmicrB9y1x_2az8xvn5xvLo8UtQ-a257Yff_qiEEGCFISoM_cnzOpf-lygS2Lg/s1600/Dough+after+overnight+fermentation+shaping+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVNIDuUoejzYerA2do6XNoZH211tYlp9Zl3mGEw_amLgywA-8KI4kHKpPZAkY_ofRBNTTExyTbmicrB9y1x_2az8xvn5xvLo8UtQ-a257Yff_qiEEGCFISoM_cnzOpf-lygS2Lg/s640/Dough+after+overnight+fermentation+shaping+2.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br />
Shaping baguettes.<br />
I start at one end and fold over, pinching with my fingers.<br />
You can also use the heel of your hand to accomplish this.<br />
<br /></div>
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<div style="text-align: center;">
<br />
Continue folding over and pinching down the length<br />
of the dough<br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5em6icmTj0Tt6E2hTUpk472lXdR0PTfs403BcCUjmVaRTqsdU23YlHH-UobYf6DLWEgJU8K8Pvksh6pJDuiAkCQiK9u07qbZyf7O3ViJSLYs_G-3PUuwMivuQ8iDVmJsSZIazlw/s1600/Dough+after+overnight+fermentation+shaping+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5em6icmTj0Tt6E2hTUpk472lXdR0PTfs403BcCUjmVaRTqsdU23YlHH-UobYf6DLWEgJU8K8Pvksh6pJDuiAkCQiK9u07qbZyf7O3ViJSLYs_G-3PUuwMivuQ8iDVmJsSZIazlw/s640/Dough+after+overnight+fermentation+shaping+4.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br />
until you reach the end.<br />
<br /></div>
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<div style="text-align: center;">
<br />
Now start over.<br />
Folding the same as first. As your continue to fold you will<br />
feel the dough tightening up.<br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOaL8A6cJF9jgHZ7t1lAKRvIvvoK1C_rbO8LneyKeF9ObZTAQqxf9bn42S4bLuYs6KLGt9LlE15SbPFxy6ds2NNvOcclk8hGhq_AATW2fsVBVZeleNyrEnH5qVji5alpS-0Pze6Q/s1600/Dough+after+overnight+fermentation+shaping+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOaL8A6cJF9jgHZ7t1lAKRvIvvoK1C_rbO8LneyKeF9ObZTAQqxf9bn42S4bLuYs6KLGt9LlE15SbPFxy6ds2NNvOcclk8hGhq_AATW2fsVBVZeleNyrEnH5qVji5alpS-0Pze6Q/s640/Dough+after+overnight+fermentation+shaping+6.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br />
Keeping folding and pinching well.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsITXj9YNhXyfm8tllyLca04HJcwcr-ftv1dgf-IfuLaDCGz8SsiCKbXxIx_vhPq0vKpMvz8MAE8UGkUxztcdawNz6UslYCkatn2FAhC1F8kLhpofeIGB-yvYLIFggKfl89Fe9A/s1600/Dough+after+overnight+fermentation+shaping+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsITXj9YNhXyfm8tllyLca04HJcwcr-ftv1dgf-IfuLaDCGz8SsiCKbXxIx_vhPq0vKpMvz8MAE8UGkUxztcdawNz6UslYCkatn2FAhC1F8kLhpofeIGB-yvYLIFggKfl89Fe9A/s640/Dough+after+overnight+fermentation+shaping+7.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br />
Last fold.<br />
Continue folding down the length of the baguette.<br />
<br />
Pinch well to seal<br />
<br /></div>
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<div style="text-align: center;">
<br />
Usually three folds are sufficient for a baguette.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Place baguettes seam side down.</div>
<div style="text-align: center;">
You should notice that the dough is firm with</div>
<div style="text-align: center;">
a tight skin.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Dust each baguette with flour and cover with a tea towel.</div>
<div style="text-align: center;">
Your loaves are now "proofing".</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<br />
Proofed, scored/slashed and<br />
ready to slide off the transfer board on to<br />
a stone in a preheated oven.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRBWJ9OQA2enMiVlls7-Q40JX3rWlsw5kqKZe4DnckqwZ6JbL-HLPfrwekf8bqHtItR1WrNZ_aqZthSzUpqVYN0BXRIvkUXgAD4MWCl-h74-AxSkgIHr1qjz_uDUz9hgddR9rUA/s1600/Dough+after+overnight+fermentation+Baked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1600" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRBWJ9OQA2enMiVlls7-Q40JX3rWlsw5kqKZe4DnckqwZ6JbL-HLPfrwekf8bqHtItR1WrNZ_aqZthSzUpqVYN0BXRIvkUXgAD4MWCl-h74-AxSkgIHr1qjz_uDUz9hgddR9rUA/s640/Dough+after+overnight+fermentation+Baked.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br />
Just out of the oven.<br />
Cooling.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<br />
A 750g batch nets 6 small size baguettes.<br />
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVbz55RPCAFEqriK73iqMm4jbDYOuBRJ4molk_pqBK9QYzG2CmwbOtRYLd8y_SnRgKmkqHyffp47A598B8d5tdvSNYItapyUxHOUysgtvlD8_DnR6WINZMz0EXy7yoz2iv934qA/s1600/Dough+after+overnight+fermentation+Baked+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVbz55RPCAFEqriK73iqMm4jbDYOuBRJ4molk_pqBK9QYzG2CmwbOtRYLd8y_SnRgKmkqHyffp47A598B8d5tdvSNYItapyUxHOUysgtvlD8_DnR6WINZMz0EXy7yoz2iv934qA/s640/Dough+after+overnight+fermentation+Baked+1.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-64649579307448306802020-03-26T07:52:00.006-07:002020-03-26T07:52:53.336-07:00Breads of February and March<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
MARCH 25TH</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjW-kutM6VuI58SrmZ94Mi91JnAuh8kzd9jfWcvPkUYh2AVUeGWbbXuQwSIZwxg5PR5eL7rSZhcPYeHe3pMNtPvJcgtFIJfSPK7tDQF7HvZrrIRmdMoLIDKpmASHCPQpTtSPDs7w/s1600/Cheddar++and+plan+baguettes+March+25th%252C+2020+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="985" data-original-width="1600" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjW-kutM6VuI58SrmZ94Mi91JnAuh8kzd9jfWcvPkUYh2AVUeGWbbXuQwSIZwxg5PR5eL7rSZhcPYeHe3pMNtPvJcgtFIJfSPK7tDQF7HvZrrIRmdMoLIDKpmASHCPQpTtSPDs7w/s640/Cheddar++and+plan+baguettes+March+25th%252C+2020+1.jpg" width="640" /></a></div>
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MARCH 24TH</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mb09PzbVVNhq2ZH5wgfoL0dpnGui24tSPOO7g8FziKZTNTpQaOtt7I2tZzmwljqCz3c2vHKD8BdjGnjiF4eAarwI-uOaZOFelBjVk8FDAG89jjddl6j6daa-6dyiMfZFX6vMPw/s1600/Baguettes+March+23rd+baked+March+24th%252C+2020+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1034" data-original-width="1600" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mb09PzbVVNhq2ZH5wgfoL0dpnGui24tSPOO7g8FziKZTNTpQaOtt7I2tZzmwljqCz3c2vHKD8BdjGnjiF4eAarwI-uOaZOFelBjVk8FDAG89jjddl6j6daa-6dyiMfZFX6vMPw/s640/Baguettes+March+23rd+baked+March+24th%252C+2020+1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP05h0GUSrjoUR7X7FLbb0kmWdvXdOD4TXXvrQb8mLTdTZm0lXbEarcFc2brkNXeiShvk7D2vdVMI9lwyoPRoJxwjxI3GDg7FaXf1nTwG_c4TsJl8mwN9J4OexWaWrLPMntOzJYw/s1600/Baguettes+March+23rd+baked+March+24th%252C+2020+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1045" data-original-width="1600" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP05h0GUSrjoUR7X7FLbb0kmWdvXdOD4TXXvrQb8mLTdTZm0lXbEarcFc2brkNXeiShvk7D2vdVMI9lwyoPRoJxwjxI3GDg7FaXf1nTwG_c4TsJl8mwN9J4OexWaWrLPMntOzJYw/s640/Baguettes+March+23rd+baked+March+24th%252C+2020+2.jpg" width="640" /></a></div>
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<br /></div>
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MARCH 23RD</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5sLVa6Sq6FaYoISAgFJwTL08-6z9SJ0fkdJczzC9jgVPW5zVK9i3BzXnQIzRoRl0rjmzsqPUFavvMCSw2_oVPCjisqqw3Wj2Bl5SZIYfdOhNtNJJQJBcumKkTgJt2VVkARiNeA/s1600/Same+day+loaf+with+discard+yeast+March+23rd%252C+2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="990" data-original-width="1600" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5sLVa6Sq6FaYoISAgFJwTL08-6z9SJ0fkdJczzC9jgVPW5zVK9i3BzXnQIzRoRl0rjmzsqPUFavvMCSw2_oVPCjisqqw3Wj2Bl5SZIYfdOhNtNJJQJBcumKkTgJt2VVkARiNeA/s640/Same+day+loaf+with+discard+yeast+March+23rd%252C+2020.jpg" width="640" /></a></div>
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SAME DAY BAKE</div>
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<br /></div>
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<br /></div>
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MARCH 4TH</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBqDgFs2pbUHws6FEdkmUaJrd4rvVZHceAYnX4qJvriJvxQZbUqSGFKfWJlToyIVxggaRIbs9qED2BWEGQ8izujOM8oK4O24lFq-4zZ3Tz5pA5wTywxyAX412VsLFyr7Hn1ogWg/s1600/Bread+Bake+March+3+-+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1172" data-original-width="1600" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBqDgFs2pbUHws6FEdkmUaJrd4rvVZHceAYnX4qJvriJvxQZbUqSGFKfWJlToyIVxggaRIbs9qED2BWEGQ8izujOM8oK4O24lFq-4zZ3Tz5pA5wTywxyAX412VsLFyr7Hn1ogWg/s640/Bread+Bake+March+3+-+4.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSHBcBhuf-8PNDYmU1F2y1Xy2AjWKh4BHuPYoGTJi393OOfDk1L_RMleAIa8RnvvlCedgCKP9uTZAppdonWRiHVF0NDIyNkqgEXPir6ksJVZbmGCFSLOu7C_BLtsDLYCzvNC_Hg/s1600/Bread+Bake+March+3+-+4+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1283" data-original-width="1600" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSHBcBhuf-8PNDYmU1F2y1Xy2AjWKh4BHuPYoGTJi393OOfDk1L_RMleAIa8RnvvlCedgCKP9uTZAppdonWRiHVF0NDIyNkqgEXPir6ksJVZbmGCFSLOu7C_BLtsDLYCzvNC_Hg/s640/Bread+Bake+March+3+-+4+2.jpg" width="640" /></a><br />
<br />
FEBRUARY 17TH<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZQXLkHwFTFPIVXDp3jDh6tJxW03n534V042lDvgi1FXzcV5xL88JKVZ8q0ZnYTRiULTObpsUQG7tnMigksm0pqPYU2829Rxe2mCzdiD7vInPEVptNHXwo-yXm2SzbU9XqHU7dQ/s1600/Baguettes+February+17th%252C+2020+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1021" data-original-width="1600" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZQXLkHwFTFPIVXDp3jDh6tJxW03n534V042lDvgi1FXzcV5xL88JKVZ8q0ZnYTRiULTObpsUQG7tnMigksm0pqPYU2829Rxe2mCzdiD7vInPEVptNHXwo-yXm2SzbU9XqHU7dQ/s640/Baguettes+February+17th%252C+2020+1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiREDbKC3e8372TNJrc78wmqU1jzqTR6n2ZFxVUGMS-qMePyZYIWJCTKPXy-NiD3w03ZW1-WhHZKGbsItKm5lCnyN3PoiNRLLIMGh5uXZD0MDbIKFiZbTA6qAmIKOe_Hvcv-bDFg/s1600/Baguettes+February+17th%252C+2020+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1031" data-original-width="1600" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiREDbKC3e8372TNJrc78wmqU1jzqTR6n2ZFxVUGMS-qMePyZYIWJCTKPXy-NiD3w03ZW1-WhHZKGbsItKm5lCnyN3PoiNRLLIMGh5uXZD0MDbIKFiZbTA6qAmIKOe_Hvcv-bDFg/s640/Baguettes+February+17th%252C+2020+2.jpg" width="640" /></a></div>
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FEBRUARY 25TH<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEBYVXZ1ECCr59CqihtPRAllA3Sjc-118NcecPLV1rcqoP-FROHrjZaegW2OeFVkqSXlU_FjvGwpCDQl7-sE2nxYbUYUv-XYkL5ukTmFlUCcxti81rlDOffHDLaEg1-OcYGXG5g/s1600/Baguettes+February+25th%252C+2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="981" data-original-width="1600" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEBYVXZ1ECCr59CqihtPRAllA3Sjc-118NcecPLV1rcqoP-FROHrjZaegW2OeFVkqSXlU_FjvGwpCDQl7-sE2nxYbUYUv-XYkL5ukTmFlUCcxti81rlDOffHDLaEg1-OcYGXG5g/s640/Baguettes+February+25th%252C+2020.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0WyDyp9uhKLo6jgy2Fv8K2JL-OUwtKD7Q2A5rSY-oS63R1sxaMVQUcf9-nahP5GXUiBMrFusFuE7iHUfRJZ6OujYG5-a_55TOW42UCQSKCZiHoTRof4TgH-7YuWLRorVbmQxxg/s1600/Baguettes+February+25th%252C+2020+sliced+February+26th%252C+2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="1600" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0WyDyp9uhKLo6jgy2Fv8K2JL-OUwtKD7Q2A5rSY-oS63R1sxaMVQUcf9-nahP5GXUiBMrFusFuE7iHUfRJZ6OujYG5-a_55TOW42UCQSKCZiHoTRof4TgH-7YuWLRorVbmQxxg/s640/Baguettes+February+25th%252C+2020+sliced+February+26th%252C+2020.jpg" width="640" /></a></div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-82182569200554088522020-03-23T07:46:00.001-07:002020-03-23T07:46:28.465-07:00First Halibut of the Season<div style="text-align: center;">
Halibut seasoned opened here on the West Coast</div>
<div style="text-align: center;">
this week.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I promised Moe I would make</div>
<div style="text-align: center;">
Fish and Chips.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
So...........</div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBxRETHhg4j8nMy74ov0VyJsfXB0x5wB7E1tuWQFVCuFj9zOqFlGc3xo3pLxjh-QBpcfQJEsNM0RboC4ilN_Pv9YUX4UyiSnb9PzOwF5Yn3bZFkwImzuA60-S1zrhPjueioxM8A/s1600/Halibut+Fish+and+Chips+March+22nd%252C+2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1173" data-original-width="1600" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBxRETHhg4j8nMy74ov0VyJsfXB0x5wB7E1tuWQFVCuFj9zOqFlGc3xo3pLxjh-QBpcfQJEsNM0RboC4ilN_Pv9YUX4UyiSnb9PzOwF5Yn3bZFkwImzuA60-S1zrhPjueioxM8A/s640/Halibut+Fish+and+Chips+March+22nd%252C+2020.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
.........last night's dinner.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5umMDZE9ELHVxzH0J7X7ecVVDoSbw9GPQBmmTK0hx9hDgv5OTz1oBcrjZh7EpwuMVFiZl4rEgymj7bPNtfY1OTHmukzA1L7BIwqo6Q4_oBikclhQVN8qtQtB6-CYCGNcRh4wR8Q/s1600/Halibut+Fish+and+Chips+March+22nd%252C+2020+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5umMDZE9ELHVxzH0J7X7ecVVDoSbw9GPQBmmTK0hx9hDgv5OTz1oBcrjZh7EpwuMVFiZl4rEgymj7bPNtfY1OTHmukzA1L7BIwqo6Q4_oBikclhQVN8qtQtB6-CYCGNcRh4wR8Q/s640/Halibut+Fish+and+Chips+March+22nd%252C+2020+1.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Served with twice fried fries</div>
<div style="text-align: center;">
and homemade tartar sauce. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I just wing tartar sauces.</div>
<div style="text-align: center;">
I don't like tartar sauce on my fish,</div>
<div style="text-align: center;">
but I do like it as a dip for the fries. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
This one was mayo with a </div>
<div style="text-align: center;">
little 18% sour cream, chopped dill pickle,</div>
<div style="text-align: center;">
minced garlic clove, chopped fresh dill, salt, pepper and a squeeze</div>
<div style="text-align: center;">
of fresh lemon juice. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
The batter for the fish is a light batter</div>
<div style="text-align: center;">
more like a tempura.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Can be made with soda water or beer.</div>
<div style="text-align: center;">
I tend to use soda water most of the time.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><u>Tempura Style Batter</u></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 cup of flour</div>
<div style="text-align: center;">
1/2 cup corn starch</div>
<div style="text-align: center;">
1 teaspoon baking powder</div>
<div style="text-align: center;">
salt and pepper</div>
<div style="text-align: center;">
1 can of soda water </div>
<div style="text-align: center;">
(or beer for a beer batter)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mix dry ingredients and then whisk in</div>
<div style="text-align: center;">
enough soda water to make a thin batter.</div>
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~ ~ ~ ~ ~ ~ ~ ~ ~ ~</div>
<div style="text-align: center;">
Heat about one inch of oil in skillet</div>
<div style="text-align: center;">
to 350°F.</div>
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<br /></div>
<div style="text-align: center;">
<br /></div>
Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com1tag:blogger.com,1999:blog-16469931.post-92043574682409988792020-03-04T05:59:00.002-08:002020-03-04T06:00:38.341-08:00Italian Sausage, Mushroom and Olive Pizza<div style=" font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px; text-align: center;">
Spun off a White version of my Rye sour dough starter last week.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJRVM7hPxilVcm0TSmLB4Xaoz1QXt_Nfjk5RrzmicgIvI9yzSiNdbU_rPuKJiNF_eJsFn_WJWPc-aGK7LOlMnMG80Vz2gHXPYN7McklWuPMf0kzf-YzMkTeeLZKczUqmqi_5Rzw/s1600/White+flour+sourdough+starter+March+3rd%252C+2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1245" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJRVM7hPxilVcm0TSmLB4Xaoz1QXt_Nfjk5RrzmicgIvI9yzSiNdbU_rPuKJiNF_eJsFn_WJWPc-aGK7LOlMnMG80Vz2gHXPYN7McklWuPMf0kzf-YzMkTeeLZKczUqmqi_5Rzw/s640/White+flour+sourdough+starter+March+3rd%252C+2020.jpg" width="498" /></a></div>
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<br /></div>
<div style=" font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px; margin-top: 6px; text-align: center;">
Fed the white one again yesterday morning and it more than doubled in less than five hours.</div>
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</div>
<div style="text-align: center;">
Rather than toss the discard, I divided it into 1/3rds and just added to </div>
<div style="text-align: center;">
two 750g flour batches and one 600g batch along with yeast. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
The two larger batches are in the fridge for a longer fermentation </div>
<div style="text-align: center;">
and will be baked today, </div>
<div style="text-align: center;">
and the 600g batch (intended for pizza) also went into the fridge for a </div>
<div style="text-align: center;">
five hour cold fermentation.</div>
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<br /></div>
<div style="text-align: center;">
That dough was taken out of the fridge and left to rise and warm</div>
<div style="text-align: center;">
up on the counter for three hours before using.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Enough dough for two large pizzas.</div>
<div style="text-align: center;">
Matt made his own vegetarian pizza</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-ytT1clebrMaNRs4Qb7UGdLTTgjATwiG_uM9T6aBM_IruIPnVLmzjfJc-crWgaCKJSwJzBEzM637W4F3k1EyvGQRxSscMKKy6GrjTHji-Kk_9SAk9rMx6F8Bvj0ssbjIDY95fA/s1600/Sausage%252C+Mushroom+and+Olive+Pizza+March+3rd%252C+2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-ytT1clebrMaNRs4Qb7UGdLTTgjATwiG_uM9T6aBM_IruIPnVLmzjfJc-crWgaCKJSwJzBEzM637W4F3k1EyvGQRxSscMKKy6GrjTHji-Kk_9SAk9rMx6F8Bvj0ssbjIDY95fA/s640/Sausage%252C+Mushroom+and+Olive+Pizza+March+3rd%252C+2020.jpg" width="640" /></a></div>
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<br /></div>
<div style="text-align: center;">
and Moe and I shared </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVlPy_NtpfE-TXLdQMYrYDQwm8ram3yEKwiGWtOLUiemaemCmctq17l1MyVMAXyJXCDUM8DozXKVs_pYidC57dCUnvhjIi_M7vviUC-_7bq-mtGTh1nyAIRTaQqptCCCUwXbyxA/s1600/Sausage%252C+Mushroom+and+Olive+Pizza+March+3rd%252C+2020+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVlPy_NtpfE-TXLdQMYrYDQwm8ram3yEKwiGWtOLUiemaemCmctq17l1MyVMAXyJXCDUM8DozXKVs_pYidC57dCUnvhjIi_M7vviUC-_7bq-mtGTh1nyAIRTaQqptCCCUwXbyxA/s640/Sausage%252C+Mushroom+and+Olive+Pizza+March+3rd%252C+2020+1.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
an Italian Sausage, mushroom and olive pizza.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMx5PNYMazDQcVkBp7L3YT5JgkgvhbfV10yOtVtj-eMpuM6cUOrryGDfS427i5k_1j9ULPUv8E_hx7ALWH5aPEehLZeZd8M8y0ZXvxNGOTi6ILBhJ2iDlSLD2yTqNWJd-mLLXlFg/s1600/Sausage%252C+Mushroom+and+Olive+Pizza+March+3rd%252C+2020+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="1600" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMx5PNYMazDQcVkBp7L3YT5JgkgvhbfV10yOtVtj-eMpuM6cUOrryGDfS427i5k_1j9ULPUv8E_hx7ALWH5aPEehLZeZd8M8y0ZXvxNGOTi6ILBhJ2iDlSLD2yTqNWJd-mLLXlFg/s640/Sausage%252C+Mushroom+and+Olive+Pizza+March+3rd%252C+2020+4.jpg" width="640" /></a></div>
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</div>
<div style="text-align: center;">
I don't usually plan ahead to make pizza so I normally just use</div>
<div style="text-align: center;">
my baguette dough for pizza.</div>
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<br /></div>
<div style="text-align: center;">
But if I plan to bake pizza, I will increase the hydration and</div>
<div style="text-align: center;">
add a little olive oil to the batch of dough. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEH5gQyWkiRZRIqDyD1VJrUDOhWkX6cYZq4s9hAuL9x8N80Q64Hh9fKYZBwrSk9T44Um9vOEUCRFVoxuHQvyum6esWZyucv-hAbtZ5SvaDGc_WjEASjIIg4t6NKe5RCt80vJWuLw/s1600/Sausage%252C+Mushroom+and+Olive+Pizza+March+3rd%252C+2020+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="1600" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEH5gQyWkiRZRIqDyD1VJrUDOhWkX6cYZq4s9hAuL9x8N80Q64Hh9fKYZBwrSk9T44Um9vOEUCRFVoxuHQvyum6esWZyucv-hAbtZ5SvaDGc_WjEASjIIg4t6NKe5RCt80vJWuLw/s640/Sausage%252C+Mushroom+and+Olive+Pizza+March+3rd%252C+2020+5.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Really happy with this crust. </div>
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<br /></div>
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<br /></div>
<div style="text-align: center;">
600g of bread flour</div>
<div style="text-align: center;">
4g of yeast</div>
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16 g of salt</div>
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480g of water (80% hydration)</div>
<div style="text-align: center;">
2 tablespoons of olive oil.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mix flour and water. </div>
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Rest (autolyze) for 20 to 30 minutes.</div>
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<br /></div>
<div style="text-align: center;">
Add the yeast and salt and olive oil.</div>
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Mix by hand using the pinch, stretch and fold method.</div>
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<br /></div>
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Let rest again for 20 to 30 minutes and repeat</div>
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the stretch and folds.</div>
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<br /></div>
<div style="text-align: center;">
Do this rest, stretch and fold a number of times, </div>
<div style="text-align: center;">
(Four to six times)</div>
<div style="text-align: center;">
until the dough feels right. </div>
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<br /></div>
<div style="text-align: center;">
If using the same day, dough can be covered left out on the counter</div>
<div style="text-align: center;">
to rise (triple) or can go into the fridge for a few hours. Needs to come</div>
<div style="text-align: center;">
out of the fridge and left to warm up for two to three hours before using.</div>
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<br /></div>
<div style="text-align: center;">
If not baking same day, leave the dough in the fridge for two or three days.</div>
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Again, it needs to come out a few hours before baking.</div>
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Dough needs to warm up and start to rise.</div>
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<br /></div>
Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-17978482030512495632020-02-18T09:14:00.001-08:002020-02-18T09:15:53.292-08:00Cheese Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gYSp-ZNV5UroaIJtZtieMxNPKlJIBeodppvF9DLfpXiTd1cngjjL4rF-Bhd_4Hy4SNo5GUtNMhy_ngvHXAq3rEZp66r5mBaGoWy3VO0ERpRD6kb6AL9Iow4fdOX-e_qHbEebRQ/s1600/Lasagna+Served+February+17th%252C+2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gYSp-ZNV5UroaIJtZtieMxNPKlJIBeodppvF9DLfpXiTd1cngjjL4rF-Bhd_4Hy4SNo5GUtNMhy_ngvHXAq3rEZp66r5mBaGoWy3VO0ERpRD6kb6AL9Iow4fdOX-e_qHbEebRQ/s640/Lasagna+Served+February+17th%252C+2020.jpg" width="640" /></a></div>
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<div style="color: #1c1e21; font-family: helvetica, arial, sans-serif; font-size: 14px;">
<br /></div>
<span style="color: #1c1e21; font-family: helvetica, arial, sans-serif;"><span style="font-size: 14px;">I had promised Matt that I would make him lasagna in my new TeamFar lasagna pan. </span></span><br />
<span style="color: #1c1e21; font-family: helvetica, arial, sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="color: #1c1e21; font-family: helvetica, arial, sans-serif;"><span style="font-size: 14px;">A gift from a friend. (Thank you Gail).</span></span><br />
<br />
<span style="color: #1c1e21; font-family: helvetica, arial, sans-serif;"><span style="font-size: 14px;">This pan is the perfect size for baking in the CSO. And deep enough for a four layer lasagna.</span></span><br />
<span style="color: #1c1e21; font-family: helvetica, arial, sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="color: #1c1e21; font-family: helvetica, arial, sans-serif; font-size: 14px;">Lasagna weighed 6 3/4 lbs not counting the pan.</span><br />
<br />
<span style="color: #1c1e21; font-family: helvetica, arial, sans-serif;"><span style="font-size: 14px;">Matt doesn't eat meat so I made a four layer cheese lasagna.</span></span><br />
<span style="color: #1c1e21; font-family: helvetica, arial, sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="color: #1c1e21; font-family: helvetica, arial, sans-serif;"><span style="font-size: 14px;">Moe and I had ours topped with the pork bolognese sauce.</span></span><br />
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWNUoFcib0pew9Jufhqa2gONVXswa4wXchcILGzkB710Mx8qyl49Dy25eS-Q3a1RmF_cVNjNnVsTVpB3JenOKnhQxOEXpPD2jUCXKhR3o9u_07E3bBzxJDC4FUX10Z8GrEb1Yuw/s1600/Lasagna+ready+for+the+oven+February+17th%252C+2020+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="963" data-original-width="1600" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWNUoFcib0pew9Jufhqa2gONVXswa4wXchcILGzkB710Mx8qyl49Dy25eS-Q3a1RmF_cVNjNnVsTVpB3JenOKnhQxOEXpPD2jUCXKhR3o9u_07E3bBzxJDC4FUX10Z8GrEb1Yuw/s640/Lasagna+ready+for+the+oven+February+17th%252C+2020+2.jpg" width="640" /></a></div>
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ready for the oven.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetAjgDnXwDzX4hAaINfEul3hD5Gj7dHlzyjcrVjCH_fwY41eiZUgeDqmV4ddM2hdf1eiYSlDDf-D8anJK41MmMvscZAQQXf79Fxlsz85AguSLOYBjr2FcJlmxn6KxJ9ZkjR_oUg/s1600/Lasagna+out+of+the+oven+February+17th%252C+2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="967" data-original-width="1600" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetAjgDnXwDzX4hAaINfEul3hD5Gj7dHlzyjcrVjCH_fwY41eiZUgeDqmV4ddM2hdf1eiYSlDDf-D8anJK41MmMvscZAQQXf79Fxlsz85AguSLOYBjr2FcJlmxn6KxJ9ZkjR_oUg/s640/Lasagna+out+of+the+oven+February+17th%252C+2020.jpg" width="640" /></a></div>
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<br /></div>
<div style="text-align: center;">
Just out of the Oven. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzePyi9ymnLVTHaWCbl5hhxV4d2S1-zPoweCc7ItJjpp2LK_dSpVGMS06jEhfXQla9SGYY0AEm5-L5kxPXxLBT_1zrShBxTmrqNQD4brvHlZjgq4w40-iAZ8lQ6xCBgvbsSZM0Q/s1600/Lasagna+Served+February+17th%252C+2020+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzePyi9ymnLVTHaWCbl5hhxV4d2S1-zPoweCc7ItJjpp2LK_dSpVGMS06jEhfXQla9SGYY0AEm5-L5kxPXxLBT_1zrShBxTmrqNQD4brvHlZjgq4w40-iAZ8lQ6xCBgvbsSZM0Q/s640/Lasagna+Served+February+17th%252C+2020+1.jpg" width="640" /></a></div>
<div style="text-align: center;">
No longer a cheese lasagna.</div>
<div style="text-align: center;">
Moe and I had ours topped with a Pork Bolognese sauce. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>Cheese Lasagna</b></span></div>
<div style="text-align: center;">
==============</div>
<div style="text-align: center;">
Make a double batch of Marinara Sauce (2 cans of tomatoes)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 pounds of ricotta cheese</div>
<div style="text-align: center;">
1 pound mozzarella grated</div>
<div style="text-align: center;">
1 cup of fresh grated Parmesan</div>
<div style="text-align: center;">
3 eggs</div>
<div style="text-align: center;">
salt, pepper</div>
<div style="text-align: center;">
fresh basil or parsley</div>
<div style="text-align: center;">
(optional: add minced garlic to the cheese filling)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mix the ricotta with 2 cups of the grated mozzarella and 3/4 cups</div>
<div style="text-align: center;">
of Parmesan and three eggs.</div>
<div style="text-align: center;">
Add the chopped basil or parsley.</div>
<div style="text-align: center;">
Season with salt and pepper. Add garlic if using.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Spoon sauce in the bottom of lasagna pan.</div>
<div style="text-align: center;">
Top with sheets of pasta.</div>
<div style="text-align: center;">
Add a layer of the cheese mixture.</div>
<div style="text-align: center;">
Top with Marinara sauce.</div>
<div style="text-align: center;">
Repeat.</div>
<div style="text-align: center;">
Depending on the size of the pan, you should end up with</div>
<div style="text-align: center;">
two to four layers.</div>
<div style="text-align: center;">
Place a sheet of pasta over the last last layer, a ladle of</div>
<div style="text-align: center;">
Marinara sauce to coat and finish with a layer of</div>
<div style="text-align: center;">
shredded mozzarella cheese. Add a dusting of dried herbs and the</div>
<div style="text-align: center;">
remaining Parmesan and</div>
<div style="text-align: center;">
bake in a 350°F oven until bubbling and golden brown.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
NOTE: Sometimes I finish it with a Bechamel sauce instead of</div>
<div style="text-align: center;">
topping with mozzarella.</div>
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<br /></div>
<div style="text-align: center;">
Home Cookin Chapter: Recipes From Thibeault's Table</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><u><span style="font-size: large;">Basic Marinara Sauce</span></u></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Olive oil, fresh garlic, canned Roma Tomatoes, salt, pepper, and</div>
<div style="text-align: center;">
basil.</div>
<div style="text-align: center;">
(Options: Depending on what I am using this sauce for I will</div>
<div style="text-align: center;">
sometimes saute onions and also season with</div>
<div style="text-align: center;">
a little crushed rosemary and oregano.)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Heat the olive oil with the garlic and saute 30 to 60 seconds,</div>
<div style="text-align: center;">
don't let the garlic brown. Add the tomatoes, salt, pepper and</div>
<div style="text-align: center;">
basil. Do not cover. Just let simmer until the sauce reduces and</div>
<div style="text-align: center;">
thickens. Less than 30 minutes.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
OPTIONS: Toss in some Kalamata olives into the sauce.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
or: Saute Italian sausage in the olive oil, add the garlic and the</div>
<div style="text-align: center;">
tomatoes...etc...</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Or: when the pasta is cooked and the sauce is reduced, toss in a</div>
<div style="text-align: center;">
pound of prawns/shrimp. Cook for a minute or two until the prawns</div>
<div style="text-align: center;">
are cooked.</div>
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<br /></div>
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<br /></div>
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<br /></div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-84288814125252586782020-02-14T08:46:00.005-08:002020-05-05T17:02:03.499-07:00Light Rye Bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkeS0OLjRmA_m5Ye2WpDiqBj9SlDl_q0-B2srzA5DysVI7xDEFY-gLqHi8MSmr9yMpVxCpC77nEbM_E-NcIa4Goq5aG_ArhkqDpKyA0Vv6NXHmE_LCq20pUsv4bGJdH_4N-GL_g/s1600/Rye+bread+and+a+Cranberry+Toasted+Walnut+Bake+February+12th%252C+2020++2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1600" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkeS0OLjRmA_m5Ye2WpDiqBj9SlDl_q0-B2srzA5DysVI7xDEFY-gLqHi8MSmr9yMpVxCpC77nEbM_E-NcIa4Goq5aG_ArhkqDpKyA0Vv6NXHmE_LCq20pUsv4bGJdH_4N-GL_g/s640/Rye+bread+and+a+Cranberry+Toasted+Walnut+Bake+February+12th%252C+2020++2.jpg" width="640" /></a></div>
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<div style="text-align: center;">
Light Rye Bread</div>
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===============</div>
<div style="text-align: center;">
adapted from Bread Illustrated</div>
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400 g of bread flour</div>
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165 g stone ground rye flour</div>
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12 g salt</div>
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5 g actived dry yeast</div>
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265 g of water, room temperature</div>
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40 g honey</div>
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14 g of melted butter</div>
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1 large egg, lightly beaten with 1 tablespoon water</div>
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and pinch salt</div>
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Options: If you like rye with caraway seed at it along with the</div>
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other dried ingredients.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6AzOEP-kkPOVgmjEnOcxDP9aVLDAF-AziSSsLdmW67GLd4py-lsMO4cAAunwOWffpf28bRsurbmD3O4bDK9nzwJ0mPpVkzXQbuX-8Vfgmh4zemCeuBqtqgYvqzMVY_vAYbi1eg/s1600/Rye+bread+and+a+Cranberry+Toasted+Walnut+Bake+February+12th%252C+2020+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="955" data-original-width="1600" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6AzOEP-kkPOVgmjEnOcxDP9aVLDAF-AziSSsLdmW67GLd4py-lsMO4cAAunwOWffpf28bRsurbmD3O4bDK9nzwJ0mPpVkzXQbuX-8Vfgmh4zemCeuBqtqgYvqzMVY_vAYbi1eg/s640/Rye+bread+and+a+Cranberry+Toasted+Walnut+Bake+February+12th%252C+2020+3.jpg" width="640" /></a></div>
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Mix bread flour, rye flour, salt and yeast together in</div>
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bowl of KA or other stand mixer. Add the water, honey and melted</div>
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butter, and turn on mixer. Mix until mixture comes together and</div>
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then let rest, covered for 20 minutes.</div>
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Mix and let rest another couple of times. Removed dough from</div>
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mixer and knead by hand for a minute or two.</div>
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Place dough in buttered bowl, cover and let rise until doubled.</div>
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Tip out on to flour dusted board and shape into one or two loaves.</div>
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Preheat oven to 450°F. with stone.</div>
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When loaves are proofed, brush with egg wash, score and slide</div>
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loaves on to stone and bake for 10 minutes and reduce temperature</div>
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to 375°F.</div>
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Bake until golden brown and internal temperature is at least</div>
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205 °F.</div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-17192417135911033332020-02-12T09:03:00.000-08:002020-02-15T06:19:01.377-08:00Cranberry Walnut Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBiBeKQlpxd8GA-64Z-wY065gLu5HH9JXAeN0QHbGaHAWeBUXLp8I7-4edZULZyysfUYsAW_CNRd8M0OEs9SeNFnzofC5rCq1DvN-vyBBfpsT7hoH0aTtoplP9h_FzCRO9KIKLw/s1600/Rye+bread+and+a+Cranberry+Toasted+Walnut+Bake+February+12th%252C+2020+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="886" data-original-width="1600" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBiBeKQlpxd8GA-64Z-wY065gLu5HH9JXAeN0QHbGaHAWeBUXLp8I7-4edZULZyysfUYsAW_CNRd8M0OEs9SeNFnzofC5rCq1DvN-vyBBfpsT7hoH0aTtoplP9h_FzCRO9KIKLw/s640/Rye+bread+and+a+Cranberry+Toasted+Walnut+Bake+February+12th%252C+2020+2.jpg" width="640" /></a></div>
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Cranberry Walnut Bread</div>
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======================</div>
<div style="text-align: center;">
Adapted from Bread Illustrated</div>
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<br /></div>
<div style="text-align: center;">
360 g bread flour</div>
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100 g whole-wheat flour</div>
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3/4 cup dried cranberries</div>
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3/4 cup walnuts, toasted and chopped</div>
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6 g instant or rapid-rise yeast</div>
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12 g salt</div>
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265 g water, room temperature</div>
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40 g of honey (or use brown sugar)</div>
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14 g of butter melted</div>
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1 large egg,1 tablespoon water, beaten.</div>
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<br /></div>
<div style="text-align: center;">
.</div>
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Mix bread flour, whole wheat flour, salt and yeast together in</div>
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bowl of KA or other stand mixer. Add the water, honey and melted</div>
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butter, and turn on mixer. Mix until mixture comes together and</div>
<div style="text-align: center;">
then let rest, covered for 20 minutes.</div>
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<br /></div>
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Add the cranberries and toasted walnuts and mix until combined.</div>
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Let rest again.</div>
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<br /></div>
<div style="text-align: center;">
Mix and let rest another couple of times. Removed dough from</div>
<div style="text-align: center;">
mixer and knead by hand for a minute or two.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Place dough in buttered bowl, cover and let rise until doubled.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Tip out on to flour dusted board and shape into one or two loaves.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Preheat oven to 450°F. with stone.</div>
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<br /></div>
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When loaves are proofed, brush with egg wash, score and slide</div>
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loaves on to stone and bake for 10 minutes and reduce temperature</div>
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to 375°F.</div>
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<br /></div>
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Bake until golden brown and internal temperature is at least</div>
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205°F.</div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com3tag:blogger.com,1999:blog-16469931.post-74378363122469936712020-02-07T08:05:00.000-08:002020-02-07T08:05:27.094-08:00Chewy Ginger Cookies with Crystallized (Candied) Ginger<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsHeZUNDZvvPe-HJAdBP_k0X5t94SbpMmNQX5CCiFRjgmdvPRygwEEEoH_GdNk9TaatgT38DUM461tTW90wxRGQE5auCoRB3hMYLeGQCWiLuguxDVjaPZuhYLgdFw_0W7eE7UhQ/s1600/Chewy+Ginger+Cookies+with+Crystallized+%2528Candied%2529+Ginger+February+7th%252C+2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1222" data-original-width="1600" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsHeZUNDZvvPe-HJAdBP_k0X5t94SbpMmNQX5CCiFRjgmdvPRygwEEEoH_GdNk9TaatgT38DUM461tTW90wxRGQE5auCoRB3hMYLeGQCWiLuguxDVjaPZuhYLgdFw_0W7eE7UhQ/s640/Chewy+Ginger+Cookies+with+Crystallized+%2528Candied%2529+Ginger+February+7th%252C+2020.jpg" width="640" /></a></div>
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Chewy Ginger Cookies with Crystallized (Candied) Ginger</div>
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=======================================================</div>
<div style="text-align: center;">
3/4 cup of butter</div>
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1 cup of white sugar</div>
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1/4 cup of molasses</div>
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1 egg</div>
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2-1/4 cups flour</div>
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1 teaspoon baking soda</div>
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1/4 teaspoon fresh grated nutmeg</div>
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2 teaspoons powdered ginger</div>
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3/4 teaspoon cinnamon</div>
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1/2 teaspoon salt</div>
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3/4 chopped crystallized ginger</div>
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<br /></div>
<div style="text-align: center;">
Cream butter with sugar until light and fluffy.</div>
<div style="text-align: center;">
Add egg and molasses and beat well.</div>
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<br /></div>
<div style="text-align: center;">
Mix nutmeg, ginger, cinnamon, salt and baking soda into</div>
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flour. Add to butter mixture.</div>
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Stir in the crystallized ginger.</div>
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<br /></div>
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Form into 1 to 1 1/2" balls. </div>
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Roll in sugar and place on parchment lined</div>
<div style="text-align: center;">
cookie sheet. </div>
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<br /></div>
<div style="text-align: center;">
Press small piece of ginger into top of cookie. </div>
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<br /></div>
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Bake at 350°F for about 8 minutes. </div>
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Don't over bake if you want the</div>
<div style="text-align: center;">
cookies to remain soft and chewy.</div>
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<br /></div>
<div style="text-align: center;">
Cookies should look slightly under-cooked.</div>
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Move cookies to wire rack to cool.</div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-59518428524942673732020-01-28T19:11:00.002-08:002020-01-28T19:11:32.202-08:00Apple Pie Two Ways<div class="separator" style="clear: both; text-align: center;">
This is my basic apple pie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgweQVg1v4s2BQ4srEPI6gNBDYKMP0SFEzd4osUZGT4g9xFgj4M82xdYUTWKwZhvdz9UEcF80cQSICKJx_dliM6SgpZeBjBpKeEa4pQbWqU-r0ZslGRbJyBXGniq8YpYhSDeDNuNg/s1600/Apple+Pie+January+7th%252C+2020+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1022" data-original-width="1600" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgweQVg1v4s2BQ4srEPI6gNBDYKMP0SFEzd4osUZGT4g9xFgj4M82xdYUTWKwZhvdz9UEcF80cQSICKJx_dliM6SgpZeBjBpKeEa4pQbWqU-r0ZslGRbJyBXGniq8YpYhSDeDNuNg/s640/Apple+Pie+January+7th%252C+2020+3.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
And this is the same recipe, but instead of two crusts,</div>
<div style="text-align: center;">
this one was finished with an apple crisp topping.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHP0is0nmjDxsxIhKaF7ySUcfxgcLavwTZRBU84EWK01guHw44yKIBau-1P00MRNSG82Z_KWIMJYLpFo2ySMl2n3iTnS09aEPvrshcGavjIVW84Cq_Cmjq1zsa6Y9vX3XEXql9w/s1600/Apple+Crisp+Pie+Janauary+26th%252C+2020+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1600" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHP0is0nmjDxsxIhKaF7ySUcfxgcLavwTZRBU84EWK01guHw44yKIBau-1P00MRNSG82Z_KWIMJYLpFo2ySMl2n3iTnS09aEPvrshcGavjIVW84Cq_Cmjq1zsa6Y9vX3XEXql9w/s640/Apple+Crisp+Pie+Janauary+26th%252C+2020+2.jpg" width="640" /></a></div>
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<div style="text-align: center;">
Basic Apple Pie</div>
<div style="text-align: center;">
===============</div>
<div style="text-align: center;">
5 or 6 apples</div>
<div style="text-align: center;">
juice of half a lemon</div>
<div style="text-align: center;">
1/2 cup of white sugar</div>
<div style="text-align: center;">
1/2 cup of brown sugar</div>
<div style="text-align: center;">
cinnamon to taste</div>
<div style="text-align: center;">
2 tablespoons flour (more if the apples are very juicy, less if</div>
<div style="text-align: center;">
not)</div>
<div style="text-align: center;">
1 tablespoon butter</div>
<div style="text-align: center;">
double pie crust</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Heat oven to 425°F.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Peel and slice the apples. Squeeze half a lemon over slices and</div>
<div style="text-align: center;">
toss to coat. Add the sugars, flour and cinnamon and toss again.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Roll out bottom crust and line pie plate. Add apples, dot with 1</div>
<div style="text-align: center;">
tablespoon of butter and cover with second crust. Decorate with</div>
<div style="text-align: center;">
leftover pastry. Make sure to cut a couple of vent holes.</div>
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<br /></div>
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<br /></div>
<div style="text-align: center;">
Place pie on bottom rack. Bake for 15 minutes. This helps to cook</div>
<div style="text-align: center;">
the bottom crust.</div>
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<br /></div>
<div style="text-align: center;">
Reduce heat to 375°F, and raise the pie to the middle rack. Bake</div>
<div style="text-align: center;">
for 40 to 50 minutes. If the crust is browning too quickly, you</div>
<div style="text-align: center;">
can cover loosely with a piece of foil.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
.</div>
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<br /></div>
<div style="text-align: center;">
Butter-Lard Pastry</div>
<div style="text-align: center;">
==================</div>
<div style="text-align: center;">
2 cups all purpose flour</div>
<div style="text-align: center;">
3/4 teaspoon salt</div>
<div style="text-align: center;">
1/3 cup butter</div>
<div style="text-align: center;">
1/3 cup lard (or shortening- Crisco)</div>
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5 to 6 tablespoons of ice water, or more as needed.</div>
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<br /></div>
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<br /></div>
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<br /></div>
<div style="text-align: center;">
(notes: if using for a sweet pie, add 1 or 2 teaspoons of sugar.) </div>
<div style="text-align: center;">
OPTION: Use all butter in the crust.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mix flour with salt, and cut in butter and lard.</div>
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<br /></div>
<div style="text-align: center;">
You can cut the butter/lard in using the food processor or with a</div>
<div style="text-align: center;">
pastry blender.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Or you can use a box grater for the butter.</div>
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<br /></div>
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<br /></div>
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<br /></div>
<div style="text-align: center;">
Put flour mixture in bowl and add water mixing with a fork until</div>
<div style="text-align: center;">
pastry</div>
<div style="text-align: center;">
comes together. Form in to a ball and cut in two pieces. Form</div>
<div style="text-align: center;">
each</div>
<div style="text-align: center;">
into a round flat disc and refrigerate for 1 hour.</div>
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<br /></div>
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<br /></div>
<div style="text-align: center;">
The secret to a good crust is to not over handle the dough.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><u>Apple Crisp Pie</u></b></div>
<div style="text-align: center;">
<b><u><br /></u></b></div>
<div style="text-align: center;">
Use the same recipe above for the pie but instead of a top crust</div>
<div style="text-align: center;">
use an apple crisp topping.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1/2 cup brown sugar</div>
<div style="text-align: center;">
1/2 cup white sugar</div>
<div style="text-align: center;">
1/2 cup flour</div>
<div style="text-align: center;">
1/2 cup oatmeal</div>
<div style="text-align: center;">
1/2 cup butter</div>
<div style="text-align: center;">
cinnamon to taste</div>
<div style="text-align: center;">
Mix ingredients together and cut in the butter</div>
<div style="text-align: center;">
with a pastry cutter, or just use your fingers to mix in the butter.</div>
Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-14072245360960463202020-01-04T06:58:00.001-08:002020-01-07T09:11:27.009-08:00End of The Year 2019 - Catch Up Post<div style=" font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px; text-align: center;">
A few of our meals in December.</div>
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Dec. 20th</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWL2rEULiXaESzvrgAnOQJ6OGdG_w4b25kXIWmd4XkHXMr07qvnZ59D45SXtVf9wHereu7Et1R6bTrDawEkid9Rp2zF0qGcjkb2wvUZM_n0H4hWQJQ8OzpuxMaSFcZ089cGqmZxg/s1600/Grilled+Prime+Rib+December+20th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWL2rEULiXaESzvrgAnOQJ6OGdG_w4b25kXIWmd4XkHXMr07qvnZ59D45SXtVf9wHereu7Et1R6bTrDawEkid9Rp2zF0qGcjkb2wvUZM_n0H4hWQJQ8OzpuxMaSFcZ089cGqmZxg/s640/Grilled+Prime+Rib+December+20th%252C+2019.jpg" width="640" /></a></div>
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<br /></div>
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Grilled a small prime rib.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXt-SM8GLQQv7MFqUqpBCDmh72VZgy6YD_rDMdwVsp6UDC3MqOks_xKl1EnXNs7TjQ_NZgfgc__D2h73P_GkE9bXeU7LdHnrgcaChpoa8DQRkSUl0yKjNL10bwPZ0_3PJoUcykvA/s1600/Grilled+Prime+Rib+December+20th%252C+2019+1.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="997" data-original-width="1600" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXt-SM8GLQQv7MFqUqpBCDmh72VZgy6YD_rDMdwVsp6UDC3MqOks_xKl1EnXNs7TjQ_NZgfgc__D2h73P_GkE9bXeU7LdHnrgcaChpoa8DQRkSUl0yKjNL10bwPZ0_3PJoUcykvA/s640/Grilled+Prime+Rib+December+20th%252C+2019+1.jpg" width="640" /></a></div>
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<br /></div>
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Just big enough to two.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeGnPZDxxxs7T2LhHoeNLyjLTPghSciMmSDCPAVyosTLJbVv9xtlQ1SKOKkVVz6BNtAvhQCShU5bphRdZHB9JkmN8HzD6PVW_PRkOh5uJzmd6zjRV5RlBR8639B9zDRnplzY-ruw/s1600/Grilled+Prime+Rib+December+20th%252C+2019+2.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeGnPZDxxxs7T2LhHoeNLyjLTPghSciMmSDCPAVyosTLJbVv9xtlQ1SKOKkVVz6BNtAvhQCShU5bphRdZHB9JkmN8HzD6PVW_PRkOh5uJzmd6zjRV5RlBR8639B9zDRnplzY-ruw/s640/Grilled+Prime+Rib+December+20th%252C+2019+2.jpg" width="640" /></a></div>
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Served with roasted potatoes, broccoli and sauted mushrooms. </div>
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<br /></div>
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Dec. 19th</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfrNicpF9rxz5GfMCiJO3ZlpD-stxO-wTWZDa3_Z4wy19UIlrNZpQyFW_YeYTgyoKKnb5kUAFpOKRsdIfYL5f3o8z0ooNfee-zvbcLRCdyre_TFkvzcwrL64YBAL1MHR8IGzrdw/s1600/Antipasto+Platter+December+19th%252C+2019+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1088" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfrNicpF9rxz5GfMCiJO3ZlpD-stxO-wTWZDa3_Z4wy19UIlrNZpQyFW_YeYTgyoKKnb5kUAFpOKRsdIfYL5f3o8z0ooNfee-zvbcLRCdyre_TFkvzcwrL64YBAL1MHR8IGzrdw/s640/Antipasto+Platter+December+19th%252C+2019+3.jpg" width="434" /></a></div>
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Antipasto on my new board.</div>
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<br /></div>
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Dec. 17th</div>
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Breakfast</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowWRHZfsXjLjQdEw6x7QUr9u_oVVTa_DaFr3CVY_28LZDr4v1QPNASpMJaK8Ce8YG7sgKcl9uOUqo-CHLR6hFEkuYt3A_YT2KHVjqgwhmWGyh7Qu_C_2j7ZBCxr045XhcOBfXEg/s1600/Toasted+English+Muffins+with+Back+Bacon+and+Tomatoes+December+17th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="1600" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowWRHZfsXjLjQdEw6x7QUr9u_oVVTa_DaFr3CVY_28LZDr4v1QPNASpMJaK8Ce8YG7sgKcl9uOUqo-CHLR6hFEkuYt3A_YT2KHVjqgwhmWGyh7Qu_C_2j7ZBCxr045XhcOBfXEg/s640/Toasted+English+Muffins+with+Back+Bacon+and+Tomatoes+December+17th%252C+2019.jpg" width="640" /></a></div>
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<span style="text-align: start;"><br /></span></div>
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<span style="text-align: start;">Toasted English Muffins with Canadian Back Bacon and Tomatoes.</span></div>
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<span style="text-align: start;"><br /></span></div>
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Dec. 16th</div>
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Dinner</div>
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<br /></div>
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<span style="text-align: start;"><br /></span></div>
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<span style="text-align: start;">Spaghetti tossed with butter with garlic, hot red pepper flakes, lots of black pepper, and broccoli and finished with butter and garlic toasted breadcrumbs. And grated Parmesan.</span></div>
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<br /></div>
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Dec. 16th</div>
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Breakfast</div>
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<br /></div>
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Moe loves his breakfast. I don't even care if I have breakfast. </div>
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Unless of course it is something sweet like a scone or danish.</div>
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Since I wasn't working today I decided to make a big breakfast.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkLnyjsR4rVMqWZlKclHl95uQXJ-Rzr3PSG_lIArFXBJdoul8dSbzx4XjBR3QF0qqtm9bIURwMfJXQ4xBx4jb5f5CZTt4BCK2c_spercck_SfyJ-0Hj4QL5ZQjB5IOZuIJKXFzOA/s1600/New+York+Strip+with+poached+eggs+December+16th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="930" data-original-width="1600" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkLnyjsR4rVMqWZlKclHl95uQXJ-Rzr3PSG_lIArFXBJdoul8dSbzx4XjBR3QF0qqtm9bIURwMfJXQ4xBx4jb5f5CZTt4BCK2c_spercck_SfyJ-0Hj4QL5ZQjB5IOZuIJKXFzOA/s640/New+York+Strip+with+poached+eggs+December+16th%252C+2019.jpg" width="640" /></a></div>
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<br /></div>
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I had planned to grill Moe a steak last night but plans changed </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1hNfS89zQbNP4KIjdfLFnRIpkkkw6C4zGI5UqU3hrv1rjx1Hp2mi-8XceSmdUbdguG4E_4MTtrug0RefOufDsegPVPWFm1Lwtl5YR2z6J51ZkgerBL16wkZbTWpcN8GtfRGJng/s1600/New+York+Strip+with+poached+eggs+December+16th%252C+2019+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="891" data-original-width="1600" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1hNfS89zQbNP4KIjdfLFnRIpkkkw6C4zGI5UqU3hrv1rjx1Hp2mi-8XceSmdUbdguG4E_4MTtrug0RefOufDsegPVPWFm1Lwtl5YR2z6J51ZkgerBL16wkZbTWpcN8GtfRGJng/s640/New+York+Strip+with+poached+eggs+December+16th%252C+2019+1.jpg" width="640" /></a></div>
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<br /></div>
<div style=" font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px; margin-top: 6px; text-align: center;">
so I grilled it for him this morning and he had poached eggs on toasted English Muffins with homemade Hollandaise and I made myself Eggs Benedict. Fried potatoes on the side.</div>
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<br /></div>
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<span style="font-family: inherit;">We like our eggs cooked differently. Soft and runny for him </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLlB_kaBzPnXqXFyBsbMIaASq7Nk9dq4nod8VB2gxuyAFXvZxlX0Q_e5b7yNSm8-vSl54XmTVVUyMpTlS7XUA5jaHV7V0GLE2a3qYFCzL6DOgU54jbbCkEbpaBchRGbd8EAfanwA/s1600/Eggs+Benedict+December+16th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="941" data-original-width="1600" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLlB_kaBzPnXqXFyBsbMIaASq7Nk9dq4nod8VB2gxuyAFXvZxlX0Q_e5b7yNSm8-vSl54XmTVVUyMpTlS7XUA5jaHV7V0GLE2a3qYFCzL6DOgU54jbbCkEbpaBchRGbd8EAfanwA/s640/Eggs+Benedict+December+16th%252C+2019.jpg" width="640" /></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style=" font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px; margin-top: 6px; text-align: center;">
<span style="font-family: inherit;">and on the hard side for me.</span></div>
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Dec. 15th</div>
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Made Moe is favourite pancakes for breakfast.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMxwvqvH-kn8HmMlvlQwEobFKTycYDi8JeEw5Ur0WEOQj-zcTrxsCiIdHK8NC1UPJ5gSbKiES4GrvMmcUZvvIZDf4X2WMUJCLPWsYZniTW4nHYqvkZe9TsMMc0uOJ4MtjfqlFzQ/s1600/Buttermilk+Pancakes+December+15th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="947" data-original-width="1600" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMxwvqvH-kn8HmMlvlQwEobFKTycYDi8JeEw5Ur0WEOQj-zcTrxsCiIdHK8NC1UPJ5gSbKiES4GrvMmcUZvvIZDf4X2WMUJCLPWsYZniTW4nHYqvkZe9TsMMc0uOJ4MtjfqlFzQ/s640/Buttermilk+Pancakes+December+15th%252C+2019.jpg" width="640" /></a></div>
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<br /></div>
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He prefers them thin not thick. And swimming in pure Maple Syrup.</div>
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Dec. 12th</div>
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<span style="color: black; font-family: "times new roman"; font-size: small;"> </span>I made Chili Verde (pork) for breakfast. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5L6UEKHvydKg6F1ZhuwMYLIK3xGAHxfCAayngZ_utDIVyl9u70agLtP1x3iYWApiTIgksGCh0AAYGhbAVnnzXOkTfygnAdp42gG1UxTKThn0UxlhJykNXJEXZ7x03AqNOHWqckA/s1600/Chili+Verde+with+Black+Beans+December+12th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5L6UEKHvydKg6F1ZhuwMYLIK3xGAHxfCAayngZ_utDIVyl9u70agLtP1x3iYWApiTIgksGCh0AAYGhbAVnnzXOkTfygnAdp42gG1UxTKThn0UxlhJykNXJEXZ7x03AqNOHWqckA/s640/Chili+Verde+with+Black+Beans+December+12th%252C+2019.jpg" width="640" /></a></div>
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<span style=" font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Served with black beans and salsa. </span></div>
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Beans cooked in the Breville PC while the chili simmered on the stove.</div>
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</div>
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I`m working today so will take the same thing for lunch.</div>
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Dec. 12th</div>
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<br /></div>
<div style="text-align: center;">
Made Pizza for dinner.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWafLA3kueeMHrXQpJsjvAIyyRYJYN_2_kap9LrSF86Ejmsyq1sx-sf_MOCBWiHTTdkXwff4sF5IF7_hep9bM4icAoCYtKZd73hEf55rCYvplacV51ICLFf44ciVbHEL4hzh4lw/s1600/Pepperoni+and+Mushroom+Pizza+December+12th%252C+2019+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWafLA3kueeMHrXQpJsjvAIyyRYJYN_2_kap9LrSF86Ejmsyq1sx-sf_MOCBWiHTTdkXwff4sF5IF7_hep9bM4icAoCYtKZd73hEf55rCYvplacV51ICLFf44ciVbHEL4hzh4lw/s640/Pepperoni+and+Mushroom+Pizza+December+12th%252C+2019+1.jpg" width="640" /></a></div>
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Pepperoni and Mushroom for Moe and I.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9fGQDJQtnVAiUyF_IipoHCSVH8_7ierQEup3sM4T2SZNIpqPn7lOZ2orPEZxIBtBS8VDHbaT_HLABsXjugyTHEKBcXFmFysb7Qh3OGBASvh123e0jf9VSiPSbTAudiPoSM2cQmA/s1600/Pepperoni+and+Mushroom+Pizza+December+12th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="881" data-original-width="1600" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9fGQDJQtnVAiUyF_IipoHCSVH8_7ierQEup3sM4T2SZNIpqPn7lOZ2orPEZxIBtBS8VDHbaT_HLABsXjugyTHEKBcXFmFysb7Qh3OGBASvh123e0jf9VSiPSbTAudiPoSM2cQmA/s640/Pepperoni+and+Mushroom+Pizza+December+12th%252C+2019.jpg" width="640" /></a></div>
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<div style="text-align: center;">
And</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLfYlQ9bj3gXjXZwvCjCNlL8aNhd2krc7fLHQTS-8Vzz1WN3es5tf0J6CxJlsv6n1sXlDTfbL0iyrxcGhx1lyOkuXdWAnpsX8ZHSxhWf-4BhJGsEEGvO9C7otd3QBEo4jj3q0TQ/s1600/Artichoke+and+Pesto+Pizza+December+12th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="841" data-original-width="1600" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLfYlQ9bj3gXjXZwvCjCNlL8aNhd2krc7fLHQTS-8Vzz1WN3es5tf0J6CxJlsv6n1sXlDTfbL0iyrxcGhx1lyOkuXdWAnpsX8ZHSxhWf-4BhJGsEEGvO9C7otd3QBEo4jj3q0TQ/s640/Artichoke+and+Pesto+Pizza+December+12th%252C+2019.jpg" width="640" /></a></div>
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<div style="text-align: center;">
Artichoke and Pesto for Matt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYAFZD0oYTDJpAAylyqiH6UAdBqA11tW5ySizwgOQMfLiKUPpzhZABOXuvUNl5I9XZ_UUeoFczjpPWTGNaeG6vokOHxytyQuqdnmFYjFXtuQKZz5kv9hCQy9eVqRKJFLCWjkqxg/s1600/Artichoke+and+Pesto+Pizza+December+12th%252C+2019+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="885" data-original-width="1600" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYAFZD0oYTDJpAAylyqiH6UAdBqA11tW5ySizwgOQMfLiKUPpzhZABOXuvUNl5I9XZ_UUeoFczjpPWTGNaeG6vokOHxytyQuqdnmFYjFXtuQKZz5kv9hCQy9eVqRKJFLCWjkqxg/s640/Artichoke+and+Pesto+Pizza+December+12th%252C+2019+2.jpg" width="640" /></a></div>
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</div>
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My favourite part of the pizza is the rim.</div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com2tag:blogger.com,1999:blog-16469931.post-46049731481081493722019-12-10T09:08:00.003-08:002019-12-10T09:08:53.738-08:00Pork Piccata<div style="text-align: center;">
I made Pork Piccata for breakfast this morning.</div>
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<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYvKeDCgrxgcCxNwVwPc7NreRGZFEBy5y5LAIkN77-Z_rUs97pW2-I-12YXql99RdZ6zGBo0YeIRS64MPlsWfYBv_yoS2X7K7_z7BJnsIs64kpjkV2xGPkluoUus0bFSKHjuIQw/s1600/Pork+Piccata+December+10th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="989" data-original-width="1600" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYvKeDCgrxgcCxNwVwPc7NreRGZFEBy5y5LAIkN77-Z_rUs97pW2-I-12YXql99RdZ6zGBo0YeIRS64MPlsWfYBv_yoS2X7K7_z7BJnsIs64kpjkV2xGPkluoUus0bFSKHjuIQw/s640/Pork+Piccata+December+10th%252C+2019.jpg" width="640" /></a></div>
<br />
<div style="text-align: center;">
Sliced boneless loin chops in half and pounded until thin.</div>
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Served with a side of pasta.</div>
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<br /></div>
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Used the same recipe that I use for Chicken or Veal Piccata. </div>
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Chicken/Veal/or Pork Piccata</div>
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<br /></div>
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</div>
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============</div>
<div style="text-align: center;">
Edited May/2009</div>
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<br /></div>
<div style="text-align: center;">
4 veal scallopini, </div>
<div style="text-align: center;">
Or boneless chicken breasts or pork loin pounded thin</div>
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flour seasoned with salt and pepper</div>
<div style="text-align: center;">
olive oil</div>
<div style="text-align: center;">
garlic</div>
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1 to 2 teaspoons butter</div>
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1 to 2 teaspoons flour</div>
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1 cup chicken broth</div>
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lemon zest</div>
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juice of one lemon</div>
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Capers or Green Peppercorns</div>
<div style="text-align: center;">
1/4 cup fresh chopped parsley</div>
<div style="text-align: center;">
.</div>
<div style="text-align: center;">
Bring Chicken broth to a boil and add peppercorns if using. Allow</div>
<div style="text-align: center;">
to sit for 10 or 15 minutes to soften.</div>
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Heat oil in Skillet.</div>
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<br /></div>
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Dip meat into seasoned flour and saute one or two at a time,</div>
<div style="text-align: center;">
quickly on each side.</div>
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Remove from pan.</div>
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<div style="text-align: center;">
Heat tablespoon butter, add minced garlic. Cook for a few</div>
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seconds. (Do not brown), add flour to make a roux. Add chicken</div>
<div style="text-align: center;">
broth with peppercorns and simmer until reduced. Add lemon zest</div>
<div style="text-align: center;">
and lemon</div>
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juice. Place the meat back into pan and simmer until reheated.</div>
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If using capers instead of peppercorns, add now.</div>
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Sprinkle with fresh chopped parsley</div>
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Serve with either a side of pasta or with potatoes and vegetables</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqILYm_tYhFdvw79EHdiaQSFdCMEBfElP_4lEBaJKUNYkPVT39pp2lx0qVExoYpNfrwXLCoA9Ax-AoLGcVyIJbDE5O1Tb6UX0u82LLXD5ACBBnieWIIjwx8Y8hcrZrIw-oz87HQ/s1600/Chicken+Piccata+May+14th%252C+2017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqILYm_tYhFdvw79EHdiaQSFdCMEBfElP_4lEBaJKUNYkPVT39pp2lx0qVExoYpNfrwXLCoA9Ax-AoLGcVyIJbDE5O1Tb6UX0u82LLXD5ACBBnieWIIjwx8Y8hcrZrIw-oz87HQ/s640/Chicken+Piccata+May+14th%252C+2017.jpg" width="640" /></a></div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-15320374420867932772019-11-22T19:34:00.002-08:002019-11-22T19:34:52.374-08:00Spaghetti Carbonara<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy19BVwyAG_p6pmD5F6VXQpplnPzRYeR8Qsi1TJm0sNubnu__cZv5xTzogIuGgW662Xa9GkfM706RF6k2W8vTYq7W61ap_6BvfsBHYvGbWr8CPgYe06aPICwVQhC26Ieqio3mIsQ/s1600/spaghetti+carbonara+November+22nd%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1061" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy19BVwyAG_p6pmD5F6VXQpplnPzRYeR8Qsi1TJm0sNubnu__cZv5xTzogIuGgW662Xa9GkfM706RF6k2W8vTYq7W61ap_6BvfsBHYvGbWr8CPgYe06aPICwVQhC26Ieqio3mIsQ/s640/spaghetti+carbonara+November+22nd%252C+2019.jpg" width="640" /></a></div>
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A bastardized version of Spaghetti Carbonara.</div>
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It is traditionally made with Pancetta, eggs and parmesan cheese.</div>
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<br /></div>
<div style="text-align: center;">
I decided on the spur of the moment to make </div>
<div style="text-align: center;">
Spaghetti Carbonara for breakfast. </div>
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<br /></div>
<div style="text-align: center;">
I used what I had on hand. </div>
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<br /></div>
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I fried thick cut bacon and set it aside.</div>
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Broke it into small pieces.</div>
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<br /></div>
<div style="text-align: center;">
While the pasta was cooking I beat two eggs</div>
<div style="text-align: center;">
with 1/3 cup of heavy cream and 1/4 cup of</div>
<div style="text-align: center;">
fresh grated Parmesan.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Drained the pasta and put it back into the pot </div>
<div style="text-align: center;">
it was cooked in and then added the egg mixture.</div>
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<br /></div>
<div style="text-align: center;">
Stirred well to coat all of the pasta. </div>
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Added the bacon and season with salt and pepper.</div>
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Plated and finished by grating more </div>
<div style="text-align: center;">
Parmesan cheese over each serving.</div>
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<br /></div>
Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-24080555324058919182019-11-22T06:34:00.003-08:002019-11-22T06:34:56.608-08:00Blueberry Pie And Server<div class="separator" style="clear: both; text-align: center;">
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<div style="font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px; margin-top: 6px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOXDNbgn8JhRyWm8geCAr-5fbodCKr7R9XyAO_x_HPhX-6jyaMEO0TVmhyXzFP8XFRdHQKoCQ62TqzwSc5RHNy0Ezv7P0nFdmaeVDZKYbcfkhtUmNzTxTu8f44zdp6DH7zZTN1hw/s1600/Blueberry+Pie+November+16th%252C+2019+2.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOXDNbgn8JhRyWm8geCAr-5fbodCKr7R9XyAO_x_HPhX-6jyaMEO0TVmhyXzFP8XFRdHQKoCQ62TqzwSc5RHNy0Ezv7P0nFdmaeVDZKYbcfkhtUmNzTxTu8f44zdp6DH7zZTN1hw/s640/Blueberry+Pie+November+16th%252C+2019+2.jpg" width="640" /></a></div>
<div style="margin-bottom: 6px; margin-top: 6px; text-align: center;">
<span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><br /></span></span></div>
<div style="margin-bottom: 6px; margin-top: 6px; text-align: center;">
<span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">Bought a pie plate/server from someone who advertised it on</span></span></div>
<div style="margin-bottom: 6px; margin-top: 6px; text-align: center;">
<span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"> a local "New/Used repurposed furniture and household items Facebook page" </span></span></div>
<div style="margin-bottom: 6px; margin-top: 6px; text-align: center;">
<span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">for the big sum of $5.00.</span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsyZR97yBWwyegebLpI6RpWfj3Ubj7zZBkge4Rpr96ngZxDCnAt9k4RT6SDEgFsu7wjWh_1KB5QAhVrpBYjIzEaPpm7MNwjAKnxS2Et1aC_beF75xImWqAQLVo1W09qhP0y3u6Q/s1600/Blueberry+Pie+Server+November+16th%252C+2019.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="1600" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsyZR97yBWwyegebLpI6RpWfj3Ubj7zZBkge4Rpr96ngZxDCnAt9k4RT6SDEgFsu7wjWh_1KB5QAhVrpBYjIzEaPpm7MNwjAKnxS2Et1aC_beF75xImWqAQLVo1W09qhP0y3u6Q/s640/Blueberry+Pie+Server+November+16th%252C+2019.jpg" width="640" /></a></div>
<div style="font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px; margin-top: 6px; text-align: center;">
Couldn't resist it.</div>
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</div>
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<br /></div>
<div style="text-align: center;">
So of course I had to bake a pie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTT-suuwFLwL8rP3M8l-dOI4RxwEaJi01YIaPTYaKGDMNaHoOdJBSk4EWVBtsUQmUys1Vp8n2xGaZ4AntLqQUp6vYYjdvBu8M8wgotU0qlGXxFZ_Jed3b-2Ji4Sfm3gEqNIxtItg/s1600/Blueberry+Pie+November+16th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1047" data-original-width="1600" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTT-suuwFLwL8rP3M8l-dOI4RxwEaJi01YIaPTYaKGDMNaHoOdJBSk4EWVBtsUQmUys1Vp8n2xGaZ4AntLqQUp6vYYjdvBu8M8wgotU0qlGXxFZ_Jed3b-2Ji4Sfm3gEqNIxtItg/s640/Blueberry+Pie+November+16th%252C+2019.jpg" width="640" /></a></div>
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<div style="text-align: center;">
Ready for the oven.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu4idH19qKda8Masw434u-w6X5PCX9xtdpM_E2TmhDcmFGLc-UoPxiZms1zCd2dSLfe6o08sNu_OeYQE8YfQQjclZi0BFKnFwdYoZrhkZfWne6inMmx3JOUN1TqkmTCmdHdpDb9w/s1600/Blueberry+Pie+November+16th%252C+2019+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu4idH19qKda8Masw434u-w6X5PCX9xtdpM_E2TmhDcmFGLc-UoPxiZms1zCd2dSLfe6o08sNu_OeYQE8YfQQjclZi0BFKnFwdYoZrhkZfWne6inMmx3JOUN1TqkmTCmdHdpDb9w/s640/Blueberry+Pie+November+16th%252C+2019+1.jpg" width="640" /></a></div>
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<br /></div>
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Just out of the oven.</div>
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<br /></div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-24379656435270486912019-11-08T06:22:00.001-08:002020-05-04T10:14:09.628-07:00Greek Pizza and a Focaccia<div style="text-align: center;">
This dough was made specifically for pizza, but<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxLN-uLMfgAU1K2J0Macd6T3dZFXDzYeSnFZ4qJgR4HmvBGuqQuE8C3LOhFwosLzxsylkfynqO_N9d0LnQyxUKju_HwEV5yCiF3Yusyt37OIKXcrp5Yw9DL8z6x65xaqP9LmYLw/s1600/Focaccia+November+7th%252C+2019+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1243" data-original-width="1600" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxLN-uLMfgAU1K2J0Macd6T3dZFXDzYeSnFZ4qJgR4HmvBGuqQuE8C3LOhFwosLzxsylkfynqO_N9d0LnQyxUKju_HwEV5yCiF3Yusyt37OIKXcrp5Yw9DL8z6x65xaqP9LmYLw/s640/Focaccia+November+7th%252C+2019+7.jpg" width="640" /></a></div>
<br /></div>
<div style="text-align: center;">
works beautifully for focaccia as well.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Dough was made on a Monday and left in the fridge</div>
<div style="text-align: center;">
until Thursday.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
It was a 750g flour batch at 80% hydration(600g water)</div>
<div style="text-align: center;">
6g of yeast, 22g of salt and a glug of olive oil. </div>
<div style="text-align: center;">
(I never measure the oil but if you need a measurement</div>
<div style="text-align: center;">
2 to 3 tablespoons is close enough)</div>
<div style="text-align: center;">
Hand-mixed using the Autolyze Stretch and Fold method</div>
<div style="text-align: center;">
and then a long cold fermentation (1 to 4 days)</div>
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<br /></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8C1nNBGcEhD10TpKAmV-ZTs762sK8yFRQw6eh1IIcdEwjBT6TIYO0lRR6pjkLrDjIw6Q7Gfe8fv2TTFJQxZBaJHJGKtoytm7OoO9pGrIl4epGCdI3xoQ7JofHaEzSOGymeAoqw/s1600/Greek+Potato+Pizza+November+7th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8C1nNBGcEhD10TpKAmV-ZTs762sK8yFRQw6eh1IIcdEwjBT6TIYO0lRR6pjkLrDjIw6Q7Gfe8fv2TTFJQxZBaJHJGKtoytm7OoO9pGrIl4epGCdI3xoQ7JofHaEzSOGymeAoqw/s640/Greek+Potato+Pizza+November+7th%252C+2019.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Greek pizza. </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuS6c5YWjO-eac6S0ySr5FAi_GjGXTNfGBwpzlryKvQxngIdxjYvb1RiufiHUUvJwPcISu0M9TLms-SIwEu0Z89reTTifVA-WqBfb92qq_AXjFvJiontUb-Ww8RVmjGfAGcZ5VdQ/s1600/Greek+Potato+Pizza+November+7th%252C+2019+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="915" data-original-width="1600" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuS6c5YWjO-eac6S0ySr5FAi_GjGXTNfGBwpzlryKvQxngIdxjYvb1RiufiHUUvJwPcISu0M9TLms-SIwEu0Z89reTTifVA-WqBfb92qq_AXjFvJiontUb-Ww8RVmjGfAGcZ5VdQ/s640/Greek+Potato+Pizza+November+7th%252C+2019+3.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
The Greek pizza is topped with fried cubes of potatoes</div>
<div style="text-align: center;">
that are seasoned with fresh garlic , oregano</div>
<div style="text-align: center;">
and a squeeze of fresh lemon juice.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZsv5o8wwGnq2P6lRrHJrNbfrfi6EwxHbOGw3XdlAm22VFAW0ze9q9XPoI7dA68DzkO8iTTb6xlk_PAltG8mNRFI6LsiRLKvyFHAOqev1_-SxZ63hwHHa8USco7Cx4K2ZMnUq_A/s1600/Greek+Potato+Pizza+November+7th%252C+2019+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="803" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZsv5o8wwGnq2P6lRrHJrNbfrfi6EwxHbOGw3XdlAm22VFAW0ze9q9XPoI7dA68DzkO8iTTb6xlk_PAltG8mNRFI6LsiRLKvyFHAOqev1_-SxZ63hwHHa8USco7Cx4K2ZMnUq_A/s640/Greek+Potato+Pizza+November+7th%252C+2019+2.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Potatoes can be fried or roasted.<br />
<br />
<b><span style="font-size: large;">Focaccia</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFrkZTxUfrn0kU5IWEoxXKdj7gGcQvE29NpQLqaBxLS78UOcR7xkfZs_aWBXRJHLRUzP0nWSZcFR5gu7DkGwXJXrv_9j7Jl24trpxcAKVbt-HHIcggv9XfG5Vfi6pMzlC_ko5Agw/s1600/Focaccia+November+7th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="923" data-original-width="1600" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFrkZTxUfrn0kU5IWEoxXKdj7gGcQvE29NpQLqaBxLS78UOcR7xkfZs_aWBXRJHLRUzP0nWSZcFR5gu7DkGwXJXrv_9j7Jl24trpxcAKVbt-HHIcggv9XfG5Vfi6pMzlC_ko5Agw/s640/Focaccia+November+7th%252C+2019.jpg" width="640" /></a></div>
<br />
Ready for the oven.<br />
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<br />
Focaccia was baked in a 450°F oven.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5c8lQtWrFLresSihAQTm1QjN3BtznCCpv3oxbQ-SPNHYPDuGobg4ATfqz2GwzkBvVkCZmgXBE_k0JXlfYk1iKcAmMHFJ-dcO97DrGktdq-vGSB5DZtMDnVyzSHZPjsSLq8qye6Q/s1600/Focaccia+November+7th%252C+2019+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="799" data-original-width="1600" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5c8lQtWrFLresSihAQTm1QjN3BtznCCpv3oxbQ-SPNHYPDuGobg4ATfqz2GwzkBvVkCZmgXBE_k0JXlfYk1iKcAmMHFJ-dcO97DrGktdq-vGSB5DZtMDnVyzSHZPjsSLq8qye6Q/s640/Focaccia+November+7th%252C+2019+6.jpg" width="640" /></a></div>
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</div>
Pizza Sauce is simple and can be mixed</div>
<div style="text-align: center;">
right in the can using an immersion blender.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Pizza Sauce<br />
===========<br />
After playing around with many different pizza sauces over the years this is the one that I settled on as my favourite. It is an uncooked sauce with lots of flavour.<br />
<br />
1 - 28 oz can quality Italian Tomatoes<br />
2 cloves of garlic<br />
Fennel seed (optional)<br />
Oregano<br />
Basil<br />
2 to 3 Tablespoons olive oil<br />
Salt and pepper<br />
<br />
Drain off most of the tomato juice.<br />
Puree tomatoes with the minced garlic. Grind the fennel seeds.<br />
Add the seeds and the oregano, basil, and the olive oil and mix together.</div>
Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com2tag:blogger.com,1999:blog-16469931.post-68960343940006717632019-11-04T09:33:00.000-08:002019-11-04T09:33:04.772-08:00Firecracker Prawns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWJM428gEC3SnKY-i2XVhNxenKGd6pQYAkWfBgXLzKC_YmkkcnF0ckdy0Pz3L454Gat5NbNWuhoesdPQ-ruU0a8mKn9GMLoamNJbEOr4rjXXlhTxd9hEh6eyKzbz7wsrRFWAisA/s1600/Firecracker+Prawns+cooked+November+1st%252C+2019+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="839" data-original-width="1600" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWJM428gEC3SnKY-i2XVhNxenKGd6pQYAkWfBgXLzKC_YmkkcnF0ckdy0Pz3L454Gat5NbNWuhoesdPQ-ruU0a8mKn9GMLoamNJbEOr4rjXXlhTxd9hEh6eyKzbz7wsrRFWAisA/s640/Firecracker+Prawns+cooked+November+1st%252C+2019+2.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><u>Firecracker Prawns</u></span></b></div>
<div style="text-align: center;">
Adapted from Week of Menus Blog</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 to 2 lbs spot prawns</div>
<div style="text-align: center;">
1/4 cup of very soft butter</div>
<div style="text-align: center;">
1/4 cup olive oil</div>
<div style="text-align: center;">
1/4 cup chopped cilantro</div>
<div style="text-align: center;">
1/4 cup chopped red pepper or </div>
<div style="text-align: center;">
<span style="background-color: white; color: #222222; font-family: arial, sans-serif;">Bird's eye </span><span style="background-color: white; color: #222222; font-family: arial, sans-serif;">chili peppers (Thai chili peppers)</span></div>
<div style="text-align: center;">
(I use a combination of both) </div>
<div style="text-align: center;">
3 tablespoons of finely chopped garlic</div>
<div style="text-align: center;">
Juice of one lime</div>
<div style="text-align: center;">
Salt/Pepper</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mix butter, olive oil, cilantro, peppers, garlic, lime juice</div>
<div style="text-align: center;">
and salt and pepper together.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Cut legs off prawns.</div>
<div style="text-align: center;">
On opposite side, split back shell down middle and butterfly open.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Place rack on top shelf.</div>
<div style="text-align: center;">
Preheat oven to broil. 450°F. </div>
<div style="text-align: center;">
Place prepared prawns on oven proof dish, </div>
<div style="text-align: center;">
in single layer.</div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKfnA7LZzCWG7etzG56tGYsq4exHKWZ-fUT8opIBqh_DWlTS5xg5TkN4m4j_4tkztD9HTJmjEpAvj-Z2FwgJpq10a1wi1_6vNaS7hLeZg4L4XYAsnqU9ge2eUbXbCQ2uKjxtbJA/s1600/Firecracker+Prawns+ready+for+the+oven+November+1st%252C+2019+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKfnA7LZzCWG7etzG56tGYsq4exHKWZ-fUT8opIBqh_DWlTS5xg5TkN4m4j_4tkztD9HTJmjEpAvj-Z2FwgJpq10a1wi1_6vNaS7hLeZg4L4XYAsnqU9ge2eUbXbCQ2uKjxtbJA/s640/Firecracker+Prawns+ready+for+the+oven+November+1st%252C+2019+3.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Spoon sauce over each prawn and place under broiler.</div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRWRJBypmD8SBOlEUX1vaXS7UcnivSVxZDiZL56-6DHMJLug_jaYHIPluT7y6wFlPyq-J4DYyKKogBejPnwEEiwNQjAbKviDSQFpUvVP6MxVPxZ_aTpv1KI6NVSTVYfdlpSuXQw/s1600/Firecracker+Prawns+cooked+November+1st%252C+2019+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRWRJBypmD8SBOlEUX1vaXS7UcnivSVxZDiZL56-6DHMJLug_jaYHIPluT7y6wFlPyq-J4DYyKKogBejPnwEEiwNQjAbKviDSQFpUvVP6MxVPxZ_aTpv1KI6NVSTVYfdlpSuXQw/s640/Firecracker+Prawns+cooked+November+1st%252C+2019+1.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Turn baking dish once or twice for even cooking. </div>
<div style="text-align: center;">
Only takes about 3 to 5 minutes depending on size of prawns.</div>
<div style="text-align: center;">
Can be served as an appetizer or</div>
<div style="text-align: center;">
main course. </div>
Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-65478780695172487642019-10-30T09:47:00.000-07:002019-10-30T09:47:10.931-07:00Burger on a Sourdough Caramelized Onion Poppy Seed Bun<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIOuq5ZRyNcyN34NEbaeMsIWefyvF6g_-iBFrUx2t4zHhlAbLq_3jO0e3EISHJl_okAZ_ubsYboJ0SUVpKYssPikQ7qlmiaZU-JP5LpTt9yX7-ATpT7qNj8-4zRsMHdyeJDbyYg/s1600/Hamburger+on+Caramelized+onion+poppy+seed+sour+dough+bun+October+29th%252C+2019+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1102" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIOuq5ZRyNcyN34NEbaeMsIWefyvF6g_-iBFrUx2t4zHhlAbLq_3jO0e3EISHJl_okAZ_ubsYboJ0SUVpKYssPikQ7qlmiaZU-JP5LpTt9yX7-ATpT7qNj8-4zRsMHdyeJDbyYg/s640/Hamburger+on+Caramelized+onion+poppy+seed+sour+dough+bun+October+29th%252C+2019+2.jpg" width="640" /></a></div>
<br />
<br />
Made Moe a hamburger for breakfast</div>
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yesterday on a sourdough caramelized onion poppy seed bun.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrDHp7ZUxKslGgfCB3BSmn3SHHq8i472-RtxQzOZDJ8ec12B8LWvqoNzS2zaWRMuMK6j8HFGqvG7CpoQGIgPrcRcq98CyDU6GTBVnEhpZzE-EIDFLA6-bjelz6dwc4knklPacjA/s1600/Hamburger+on+Caramelized+onion+poppy+seed+sour+dough+bun+October+29th%252C+2019+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrDHp7ZUxKslGgfCB3BSmn3SHHq8i472-RtxQzOZDJ8ec12B8LWvqoNzS2zaWRMuMK6j8HFGqvG7CpoQGIgPrcRcq98CyDU6GTBVnEhpZzE-EIDFLA6-bjelz6dwc4knklPacjA/s640/Hamburger+on+Caramelized+onion+poppy+seed+sour+dough+bun+October+29th%252C+2019+1.jpg" width="640" /></a></div>
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Served with homemade potato chips.</div>
Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-44018283666827609572019-10-29T16:40:00.003-07:002019-10-29T16:40:44.183-07:00Sourdough Caramelized Onion and Poppy Seed Baguettes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Z3AMr8UKcNncmO_206YHftpW3plrU4_bNFqmPJG5uwYyaINwbK524aBnUa3ezqbxsQxCs3lWtgTXrbzE7Z-5kvogI1EgWCoCb7ETzKJWfXMMF6f08I4ExUqDks1x2PLcnbRI2Q/s1600/Caramelized+onion+poppy+seed+sourdough+October+28th%252C+2019+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1166" data-original-width="1600" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Z3AMr8UKcNncmO_206YHftpW3plrU4_bNFqmPJG5uwYyaINwbK524aBnUa3ezqbxsQxCs3lWtgTXrbzE7Z-5kvogI1EgWCoCb7ETzKJWfXMMF6f08I4ExUqDks1x2PLcnbRI2Q/s640/Caramelized+onion+poppy+seed+sourdough+October+28th%252C+2019+3.jpg" width="640" /></a></div>
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Sourdough version </div>
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1000g batch at 70% hydration</div>
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<b>Ingredients</b></div>
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<b><br /></b></div>
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2 tablespoons butter</div>
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1-tablespoon olive oil</div>
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1 large white onion</div>
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780 grams bread flour</div>
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2 to 3 tablespoons poppy seeds</div>
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330 grams water</div>
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150 grams milk</div>
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27 grams salt</div>
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Biga</div>
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<br /></div>
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<br /></div>
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<b>Biga</b></div>
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<b><br /></b></div>
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Biga made with</div>
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220g of flour</div>
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220g of water</div>
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60 to 80g sourdough starter discard</div>
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Stir well, cover and leave on counter</div>
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for overnight to rise. </div>
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<b>Caramelized Onions</b></div>
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<b><br /></b></div>
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Chop large white onion and saute in</div>
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butter and olive oil until caramelized.</div>
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<br /></div>
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When biga has doubled, add to:</div>
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<br /></div>
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780g of flour</div>
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2 to 3 tablespoons poppy seeds</div>
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330 of water</div>
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150g of milk</div>
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Mix by hand and let rest</div>
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for 30 minutes.</div>
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Add salt and caramelized onions including the</div>
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butter and oil they were cooked in. </div>
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Let rest for 30 minutes.</div>
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Over the next two to three hours do a series of stretch and folds with</div>
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20 to 30 minute rests in between</div>
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I usually do at least 6 stretch and folds.</div>
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When dough is ready, either cover and leave on the</div>
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counter to rise (If baking same day) and then shape loaves, proof and bake.</div>
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or </div>
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If not baking same day cover and refrigerate dough for </div>
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one or more days. </div>
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<br /></div>
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Remove from fridge at least three hours before shaping.</div>
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Dough needs to come to room temperature and </div>
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start to rise again. </div>
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Bake on a stone at 450°F to 500°F. </div>
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<br /></div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-59588156341828950662019-10-26T07:42:00.002-07:002019-10-26T07:42:53.206-07:00Yeast and Sourdough Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6GhdWfffRgw5QMO4MIgQ0YGuSFEq4cExb4zBIMlDWm81BqRSvHCowsVTLzwhPe3ksAwL9zJ3LXQpdE_fao5i24721QQUNIhX-vZWuL43G0QP8_ECDnRQsz_ak4IC75mc0ZurfAw/s1600/Baguettes+and+Rounds+October+24th+bake+October+23rd+dough+made.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1216" data-original-width="1600" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6GhdWfffRgw5QMO4MIgQ0YGuSFEq4cExb4zBIMlDWm81BqRSvHCowsVTLzwhPe3ksAwL9zJ3LXQpdE_fao5i24721QQUNIhX-vZWuL43G0QP8_ECDnRQsz_ak4IC75mc0ZurfAw/s640/Baguettes+and+Rounds+October+24th+bake+October+23rd+dough+made.jpg" width="640" /></a></div>
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I fed my starter on Tuesday, </div>
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but didn't want to take the time to make a biga (preferment) </div>
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so I just tossed some of the discard into </div>
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1000g of flour along with 3g of yeast</div>
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and 700g of water and 27g of salt.</div>
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<br /></div>
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Did the usual autolyze, stretch and fold</div>
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mix method over a three hour period </div>
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and after the last stretch and fold the </div>
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dough went into the fridge overnight. </div>
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Was in the fridge for a little more than 24 hours.</div>
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I worked Thursday so</div>
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Matt pulled it out of the fridge mid afternoon Wednesday</div>
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so that the dough would have time to come to </div>
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room temperature and start to rise before </div>
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I got home. </div>
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<br /></div>
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The dough was quite active. I had to knock</div>
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it down before bed Tuesday night and again</div>
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Wednesday morning as it was threatening</div>
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to blow the lid off the container.</div>
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<br /></div>
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Next time I make it this way I will</div>
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add 2g of yeast or maybe less.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhajve-b4o6uUX5fwzRJXWf9xbe180bVzts0KKho9-gkP1ZhFJJNTgwlR_FwWXRorAWZKlyqhmXKkPrZQYSc1L2ZK9pCedzuon9zU31BbAajpNjRJneKc6VHTC0yDUZ0Biq04XnUg/s1600/Baguettes+and+Rounds+October+24th+bake+October+23rd+dough+made+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="956" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhajve-b4o6uUX5fwzRJXWf9xbe180bVzts0KKho9-gkP1ZhFJJNTgwlR_FwWXRorAWZKlyqhmXKkPrZQYSc1L2ZK9pCedzuon9zU31BbAajpNjRJneKc6VHTC0yDUZ0Biq04XnUg/s640/Baguettes+and+Rounds+October+24th+bake+October+23rd+dough+made+1.jpg" width="382" /></a></div>
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I baked two boules and four baguettes</div>
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and left enough dough left for a small pizza. </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrF0Qo-TntNTiFMBphz55_ZvP_AVxkDIBYhqHzLy1mAchfKjTyDYg2TPrKDqZ_x5T_Wf4DWo6B9VDLNwp8PJaSJK7z65AaQQxN9cvWVNM6YpWt7oGk5uYxIyY0vZEWS1S7VwjWw/s1600/Baguettes+and+Rounds+October+24th+bake+October+23rd+dough+made+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="929" data-original-width="1600" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrF0Qo-TntNTiFMBphz55_ZvP_AVxkDIBYhqHzLy1mAchfKjTyDYg2TPrKDqZ_x5T_Wf4DWo6B9VDLNwp8PJaSJK7z65AaQQxN9cvWVNM6YpWt7oGk5uYxIyY0vZEWS1S7VwjWw/s640/Baguettes+and+Rounds+October+24th+bake+October+23rd+dough+made+2.jpg" width="640" /></a></div>
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Sliced Thursday morning for breakfast.</div>
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<div style="text-align: center;">
Simple Three Cheese Pizza from</div>
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same dough.</div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-58086768970844242552019-10-26T06:59:00.002-07:002019-10-26T06:59:58.059-07:00Boston Cream Pie and Brownies<div style="text-align: center;">
We had our Thanksgiving with our friends </div>
<div style="text-align: center;">
as well as neighbours, Barb and Clif.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Clif cooked dinner all I had to make was</div>
<div style="text-align: center;">
dessert.</div>
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<br /></div>
<div style="text-align: center;">
Decided to make something that I hadn't</div>
<div style="text-align: center;">
baked in a while and a dessert</div>
<div style="text-align: center;">
that I had never made for them.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-KI55jorG-9rGmC5I-61yoeFpoudyJmRRZA5lXTApQxkvAbD9Ch2cpACWMRESFa9AP9mlnfTDFArUsXj_Zr3j7YlBZEwZ42cs40aB3rmXejRD_hyphenhyphenkyBiA1nglVofRInqw2WrEw/s1600/Boston+Cream+Pie+October+14th%252C+2019+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1054" data-original-width="1600" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-KI55jorG-9rGmC5I-61yoeFpoudyJmRRZA5lXTApQxkvAbD9Ch2cpACWMRESFa9AP9mlnfTDFArUsXj_Zr3j7YlBZEwZ42cs40aB3rmXejRD_hyphenhyphenkyBiA1nglVofRInqw2WrEw/s640/Boston+Cream+Pie+October+14th%252C+2019+1.jpg" width="640" /></a></div>
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<div style="text-align: center;">
Boston Cream Pie</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkGfWYTHgtRd0VQh6SYLQkgn68ZmDfo4_I34nTIk4u_m5ltiA4C9H73PJIKKKAQCQK6LOIQSp_yibQV9-FqCjKICuDNy3UlAW8ReDzW4jtN_bA1qJNWtzlcZtuz4uw21q3CYgkw/s1600/Boston+Cream+Pie+October+14th%252C+2019+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="969" data-original-width="1600" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkGfWYTHgtRd0VQh6SYLQkgn68ZmDfo4_I34nTIk4u_m5ltiA4C9H73PJIKKKAQCQK6LOIQSp_yibQV9-FqCjKICuDNy3UlAW8ReDzW4jtN_bA1qJNWtzlcZtuz4uw21q3CYgkw/s640/Boston+Cream+Pie+October+14th%252C+2019+3.jpg" width="640" /></a></div>
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I always forget how good this is.</div>
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<br /></div>
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I love how the custard melds with the cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgVL-dG1PK78aI5bKnQNdRwWHNvWArPpoTNeYEdZapAXfTwUCS3yv5Bg02D-N3YPlHUkTGzRsPdgTBiw0W0rgUyvBHZfvOstxEdVc7_eeIvSm8oy9B2Mxj0ABMtpFxaPs2OeQrQ/s1600/Boston+Cream+Pie+October+14th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="957" data-original-width="1600" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgVL-dG1PK78aI5bKnQNdRwWHNvWArPpoTNeYEdZapAXfTwUCS3yv5Bg02D-N3YPlHUkTGzRsPdgTBiw0W0rgUyvBHZfvOstxEdVc7_eeIvSm8oy9B2Mxj0ABMtpFxaPs2OeQrQ/s640/Boston+Cream+Pie+October+14th%252C+2019.jpg" width="640" /></a></div>
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This custard was a very rich yellow </div>
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thanks to fresh eggs from a friends farm.</div>
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<br /></div>
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<a href="http://www.thibeaultstable.com/2012/05/this-cake-has-been-favourite-since-1978.html" target="_blank"><b><span style="font-size: large;">Recipe Link Boston Cream Pie</span></b></a></div>
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We also had dinner with Barb and Clif</div>
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last week to celebrate Clif's birthday.</div>
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<br /></div>
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Per his request, I made Clif his favourite</div>
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brownies.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3d30Ac6RouTpWaguR_xIcUkSr_PBgua9hjEx5088qGj7DtytCD-n3x23RBmPfYfzHi5fudKlRC11Hm6BBe356KZYkaiK07R_QMBy0uBibYjcFhb8nFKcBx9vMxGpj9iAu7PrEw/s1600/marbled+cream+cheese++brownies+October+21st%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1045" data-original-width="1600" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3d30Ac6RouTpWaguR_xIcUkSr_PBgua9hjEx5088qGj7DtytCD-n3x23RBmPfYfzHi5fudKlRC11Hm6BBe356KZYkaiK07R_QMBy0uBibYjcFhb8nFKcBx9vMxGpj9iAu7PrEw/s640/marbled+cream+cheese++brownies+October+21st%252C+2019.jpg" width="640" /></a></div>
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<br /></div>
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Marbled Cream Cheese Brownies.</div>
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Again the fresh eggs with their very yellow</div>
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yolks really coloured the cream cheese filling. </div>
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<br /></div>
<div style="text-align: center;">
<a href="http://www.thibeaultstable.com/2012/10/marbled-cream-cheese-brownies.html" target="_blank"><b><span style="font-size: large;">Recipe Link Brownies</span></b></a></div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com1tag:blogger.com,1999:blog-16469931.post-52380237523272480772019-10-24T06:20:00.001-07:002019-10-24T06:20:57.850-07:00Korean Japchae<div style="text-align: center;">
I first had Japchae at a local Japanese Korean</div>
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restaurant.</div>
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<br /></div>
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The yam noodles were one of the choices</div>
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for creating your own Bento box.</div>
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I order them every time we eat at this restaurant.</div>
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<br /></div>
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I finally found a store in Victoria</div>
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that carries a wide variety of Korean products</div>
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including Yam noodles. </div>
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<br /></div>
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This is a basic recipe recreated from a number of</div>
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recipes . Like most stir fries, I don't measure.</div>
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All done to personal taste.</div>
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Some recipes called for stir frying all the vegetables together</div>
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and some called for cooking each vegetable separately.</div>
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I tried both methods and decided that for this dish I did</div>
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prefer them cooked separately. </div>
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<br /></div>
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This is my favourite noodle dish.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih93Bv0fpnPReVjiH9Igksrr6SGhuSc1EZICadD2SYQR70ek06aJeiXHg_ohWJFsF4V-Kqb-VU1mwqu6fXESFt9x1EkPey_xddxt31ldzrs1U2QI63bntrZBH0yl3ScKnAWye63Q/s1600/Japchae+Korean+Yam+noodles+October+23rd%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih93Bv0fpnPReVjiH9Igksrr6SGhuSc1EZICadD2SYQR70ek06aJeiXHg_ohWJFsF4V-Kqb-VU1mwqu6fXESFt9x1EkPey_xddxt31ldzrs1U2QI63bntrZBH0yl3ScKnAWye63Q/s640/Japchae+Korean+Yam+noodles+October+23rd%252C+2019.jpg" width="640" /></a></div>
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Korean Japchae</div>
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==============</div>
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1 package of Korean Yam Noodles</div>
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Cook according to directions on package.</div>
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Run under cold water, drain and set aside</div>
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Cut into smaller lengths. (6" to 8" works for me)</div>
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1 to 2 chicken breasts thinly sliced</div>
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Onion, sliced</div>
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2 cloves minced garlic</div>
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Red bell pepper julienned</div>
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Mushrooms sliced</div>
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Bag of baby Spinach</div>
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2 to 3 eggs separated</div>
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Peanut oil</div>
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Soy sauce</div>
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Chicken broth</div>
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Sesame oil</div>
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Green onion - chopped green part only</div>
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Toasted sesame seeds</div>
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Heat oil in wok and saute chicken in batches.</div>
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Remove from wok.</div>
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Add more oil as needed and saute onions for a few minutes.</div>
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Remove from wok.</div>
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Add julienned red peppers and cook for a couple of minutes.</div>
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Remove from wok.</div>
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Saute sliced mushrooms.</div>
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Remove from wok.</div>
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Saute baby spinach</div>
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Remove from wok. </div>
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Add minced garlic. Cook for a minute. </div>
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Add soy, a little chicken broth</div>
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And sesame oil.</div>
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<br /></div>
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(Note: some recipes call for a little sugar,</div>
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which I omit)</div>
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<br /></div>
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Add chicken and vegetable back into wok and stir to combine.</div>
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Separate eggs. Beat yolks and fry small thin omelettes.</div>
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Do the same with whites. Cut up and add to wok.</div>
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Add cooked yam noodles.</div>
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Toss well. When hot, add green onions.</div>
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Plate and garnish with toasted sesame seeds.</div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com0tag:blogger.com,1999:blog-16469931.post-5686239519626568942019-10-21T07:36:00.006-07:002019-10-28T06:33:21.781-07:00Pizza in Teglia alla Romana<div style="text-align: center;">
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">"Pizza in Baking Tin"</span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><b><i>"Roman Pizza in Teglia or Roman Pan Pizza is a roman cuisine gastronomic product. Once being cooked in the classic baking tray, the product is laid on the pizza by the slice counters or street food counters in order to sell slices of pizza."..</i>.</b></span><a href="http://www.tegliaromana.com/en/roman-pan-pizza-history/" target="_blank"><span style="font-size: xx-small;"><b>Roman Pan Pizza History</b></span></a></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">Pizza in Teglia was not a term I was familiar with, </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">but it reminds me of the pizza that a friend use to make.</span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">A family from Italy moved into our neighbourhood when I was around 14 or 15. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">The oldest child "Anna" and I were the same age. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">She had two younger brothers and both parents worked. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">It was her job, when she got home from school, to look after her brothers and to get dinner started. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">This pizza reminds of the pizza that she would make to serve as the bread </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">that accompanied their dinner most nights. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">It was made in a pan and cut into squares and had very little in the way of toppings. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">Mostly a homemade sauce and maybe a little Parmesan. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">I don't remember much in the way of other toppings, </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">except maybe a few slices of their homemade sausage that was preserved in oil. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">I loved going to her house because it was so different from mine. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">Her house had all these wonderful smells of garlic and herbs </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">and her father and her uncles had wine fermenting in their basement. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">I learned to make my first pizzas from Anna. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">No measurements, just adding this much flour to a bowl, </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">with this much yeast and this much salt and oil </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">and enough water until it felt right. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">(Which is pretty much the way I make bread now.)</span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">Years later , Moe and I use to go to a town just north of Toronto </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">to have Sunday brunch at an Italian banquette hall. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">And they had two or three versions of this pan style pizza on the buffet. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">It always reminded me of Anna's. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">Now I know it actually has a name. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">Early Saturday morning I started a batch of dough </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">and after the last stretch and fold it went into the fridge.</span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">Matt took it out of the fridge around 3:00 PM </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">so that it would be ready to use after </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">I got in from work. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">Normally when I make pizza, the dough is given a day or two,</span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">or even three in the fridge for a long cold</span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">fermentation. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">This batch was only in the fridge for six hours. </span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">I made a 1000g batch of dough.</span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">Enough for three 600g pizzas.</span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">Baked two and put 1/3rd of the dough in</span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">the fridge and it will get baked later today</span></span><br />
<span style="font-family: "roboto" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">or tomorrow. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iesrrnhEN6GQ_6ICaOcu3_MEcuGlI7dGkP14cSqim9hTrbjdtBdrEpiXVkDOhUBkfI8VqNvd1GFflO6lo5qMLlGJODtUzmhVbAXqlcQ-VS6rVYD1-ZMBBGvT4N3giSMAI2gLRg/s1600/Pizza+in+teglia+with+potatoes+and+rosemary+October+19th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1028" data-original-width="1600" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iesrrnhEN6GQ_6ICaOcu3_MEcuGlI7dGkP14cSqim9hTrbjdtBdrEpiXVkDOhUBkfI8VqNvd1GFflO6lo5qMLlGJODtUzmhVbAXqlcQ-VS6rVYD1-ZMBBGvT4N3giSMAI2gLRg/s640/Pizza+in+teglia+with+potatoes+and+rosemary+October+19th%252C+2019.jpg" width="640" /></a></div>
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A potato pizza for Matt</div>
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<div style="font-family: Roboto, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: center;">
<br />
The potatoes were layered over<br />
a smear of of pizza sauce and just a small<br />
amount of fresh grated Parmesan and Mozzarella.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4EuQ3dd3j1nGyKVfrYzfFc-en1lFS_CwMz0bEfbTkBhfVuq8g10KgEehdeJoY9DNrs5mArgI0SSpIHAT1dyCf7aUiN_t9RfJi0f-JM-7lSo8K5WMRVaHwSm8DzSHzLwZCmmY8w/s1600/Pizza+in+teglia+with+potatoes+and+rosemary+October+19th%252C+2019+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4EuQ3dd3j1nGyKVfrYzfFc-en1lFS_CwMz0bEfbTkBhfVuq8g10KgEehdeJoY9DNrs5mArgI0SSpIHAT1dyCf7aUiN_t9RfJi0f-JM-7lSo8K5WMRVaHwSm8DzSHzLwZCmmY8w/s640/Pizza+in+teglia+with+potatoes+and+rosemary+October+19th%252C+2019+1.jpg" width="640" /></a></div>
<br />
Thin sliced red onions and a little more<br />
oregano and some hot red pepper flakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKuCN9JaoaqxNg43LCTMb_oK7j2hk19_JPuNNG8_2IhmdGWhghO9pjDlXc7-1n8lNkmcpGPEOL1YQpIHyBnbHpJzGee7lNOsQaofQcA0iC-_CSW9FD_P5Feh4cw1Ab9e_IPZ1VkA/s1600/Pizza+in+teglia+with+potatoes+and+rosemary+October+19th%252C+2019++3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="849" data-original-width="1600" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKuCN9JaoaqxNg43LCTMb_oK7j2hk19_JPuNNG8_2IhmdGWhghO9pjDlXc7-1n8lNkmcpGPEOL1YQpIHyBnbHpJzGee7lNOsQaofQcA0iC-_CSW9FD_P5Feh4cw1Ab9e_IPZ1VkA/s640/Pizza+in+teglia+with+potatoes+and+rosemary+October+19th%252C+2019++3.jpg" width="640" /></a></div>
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Even though the dough was only given a six hour</div>
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fermentation the crumb was still nice and airy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvcPAxexXwAu00mveLXgwBDCOTfJJILkNkIIW8EvQ-1ezwVmuQyVfk4qjMMDcCG5NMXu6fr5LfMiZSbjzu65l64ggqJm4Z9G9fURjARMZo8tIo7C6mQWJNjBvLrGC2KkObFb6Eg/s1600/Pizza+in+teglia++three+in+one+October+19th%252C+2019+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="905" data-original-width="1600" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvcPAxexXwAu00mveLXgwBDCOTfJJILkNkIIW8EvQ-1ezwVmuQyVfk4qjMMDcCG5NMXu6fr5LfMiZSbjzu65l64ggqJm4Z9G9fURjARMZo8tIo7C6mQWJNjBvLrGC2KkObFb6Eg/s640/Pizza+in+teglia++three+in+one+October+19th%252C+2019+2.jpg" width="640" /></a></div>
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Moe and I shared a three in one Pizza.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEb9YOZvp7760Ofz8yj2zyQyEnFXPYmcnKgOczlnOqwYKdqugJ0HFuJIP9Nb4HKkuagPR0eSPDQD5Ex1qTsD2cOCd5zdCEjxfu3NrlK6aJ8EaQu57JAXiRq_HZVaezJgkW6oQSQ/s1600/Pizza+in+teglia++three+in+one+October+19th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1134" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEb9YOZvp7760Ofz8yj2zyQyEnFXPYmcnKgOczlnOqwYKdqugJ0HFuJIP9Nb4HKkuagPR0eSPDQD5Ex1qTsD2cOCd5zdCEjxfu3NrlK6aJ8EaQu57JAXiRq_HZVaezJgkW6oQSQ/s640/Pizza+in+teglia++three+in+one+October+19th%252C+2019.jpg" width="640" /></a></div>
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1/3rd mushroom<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMGFkIvsKTdHZx7tKfaqHbV1WlxmpgA3lH2EfgYS9fL8bryXpR83uvXCt8WJoSnKN2jEtR7PjGUsMW2kRWxhaUuuwSMLxOy-PVzBZYsuQBRJnQW66xMA39lGBT8cnQTiYTQ88z1g/s1600/Pizza+in+teglia++three+in+one+October+19th%252C+2019+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="848" data-original-width="1600" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMGFkIvsKTdHZx7tKfaqHbV1WlxmpgA3lH2EfgYS9fL8bryXpR83uvXCt8WJoSnKN2jEtR7PjGUsMW2kRWxhaUuuwSMLxOy-PVzBZYsuQBRJnQW66xMA39lGBT8cnQTiYTQ88z1g/s640/Pizza+in+teglia++three+in+one+October+19th%252C+2019+3.jpg" width="640" /></a></div>
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1/3rd Pepperoni and olives<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHwpuIqwJXDuvrLNoo5VsHrYNqpzpexBiOv1fsQTyv16Cv51AjlHx_4UOAs7W1xccY_I6kqWGyFcfJQLD7RG_NBitg0DmpmBIlSKQRPEK-DodoXF8rxtzaGwbMj3zACcE8Hbo4A/s1600/Pizza+in+teglia++three+in+one+October+19th%252C+2019+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHwpuIqwJXDuvrLNoo5VsHrYNqpzpexBiOv1fsQTyv16Cv51AjlHx_4UOAs7W1xccY_I6kqWGyFcfJQLD7RG_NBitg0DmpmBIlSKQRPEK-DodoXF8rxtzaGwbMj3zACcE8Hbo4A/s640/Pizza+in+teglia++three+in+one+October+19th%252C+2019+4.jpg" width="640" /></a></div>
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1/3 roasted tomatoes and pesto<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQdgQiUUPH0HZdpOvUctRoPcOm6ihhCvNx5-mhXkAPxcEElgodnfYTSNHpyMJKbeJ3v8ld5oDpxpmJblGJpAFMzWxS9nZ1PYfbJoJyWMw6H1jhuG-VSnIlLzhduryzVRGcnj5fA/s1600/Pizza+in+teglia++three+in+one+October+19th%252C+2019+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="739" data-original-width="1600" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQdgQiUUPH0HZdpOvUctRoPcOm6ihhCvNx5-mhXkAPxcEElgodnfYTSNHpyMJKbeJ3v8ld5oDpxpmJblGJpAFMzWxS9nZ1PYfbJoJyWMw6H1jhuG-VSnIlLzhduryzVRGcnj5fA/s640/Pizza+in+teglia++three+in+one+October+19th%252C+2019+6.jpg" width="640" /></a></div>
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The dough for this recipe wasn't much different than</div>
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my regular dough.</div>
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The basic difference was a higher hydration (80%), </div>
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more yeast and the addition of olive oil.</div>
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Same autolyze and stretch and fold method.<br />
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<u><b>Pizza in Teglia Dough Recipe</b></u></div>
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1000g Flour</div>
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800g Water</div>
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7g of yeast</div>
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27g salt</div>
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Glug of Olive Oil<br />
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(I didn't measure, but about 2 to 3 tablespoons)</div>
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Mix flour, water and yeast together and</div>
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let rest for 30 minutes.</div>
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Add the salt and olive oil.</div>
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Do about 6 stretch and folds </div>
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20 to 30 minutes apart.</div>
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I usually do it over three hours. </div>
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If not baking same day, the dough goes into</div>
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the fridge immediately after the last stretch and fold</div>
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for a longer cold fermentation. </div>
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<br /></div>
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<a href="http://www.thibeaultstable.com/2019/06/artisan-bread-pictorial-repost.html" target="_blank"><b><span style="font-size: large;">See this post for Stretch and Fold Method</span></b></a></div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com2tag:blogger.com,1999:blog-16469931.post-86323103749798053302019-10-18T06:58:00.001-07:002019-10-18T06:58:05.219-07:00Breakfast and Batard<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqBSy4NoaKhqAOd-mdx6MaCEUmOIjT_DjmslFodlNuxn9ElSLTJrRaBv5g_xiQBSVqozxA7sDfygK4I0DZD5-D1M09Q5lwsMPjIF_opfnLR7NKYmlmj3mYfLJ-iHgtVuzYi-H8w/s1600/Batard+sliced+October+18th%252C+baked+October+15th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1090" data-original-width="1600" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqBSy4NoaKhqAOd-mdx6MaCEUmOIjT_DjmslFodlNuxn9ElSLTJrRaBv5g_xiQBSVqozxA7sDfygK4I0DZD5-D1M09Q5lwsMPjIF_opfnLR7NKYmlmj3mYfLJ-iHgtVuzYi-H8w/s640/Batard+sliced+October+18th%252C+baked+October+15th.jpg" width="640" /></a></div>
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Sliced one of the batards this morning</div>
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for Moe's breakfast.</div>
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The bread was baked on Tuesday.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQa74uyqN7CkfviUS0ZHuBLNA-fIFd_k9idNt5x9kDX1xnT65xUNj9Tez_cxGl8L1UcT8nUpbnNKx3yjyiuztghd9Sfkw-ocs56kOEUGDVzyX_RFTKJgrEqzKmU1G24sfNd341TQ/s1600/Smoked+Pork+Chop+and+Eggs+October+18th%252C+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1496" data-original-width="1600" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQa74uyqN7CkfviUS0ZHuBLNA-fIFd_k9idNt5x9kDX1xnT65xUNj9Tez_cxGl8L1UcT8nUpbnNKx3yjyiuztghd9Sfkw-ocs56kOEUGDVzyX_RFTKJgrEqzKmU1G24sfNd341TQ/s640/Smoked+Pork+Chop+and+Eggs+October+18th%252C+2019.jpg" width="640" /></a></div>
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Breakfast was ham and butter based eggs.</div>
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The ham was a smoked pork chop locally smoked on </div>
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Vancouver Island. </div>
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Thibeault's Tablehttp://www.blogger.com/profile/05802905531600373021noreply@blogger.com1