I have been using the “scrapings” left in the jar method since February, so I have been neglecting my “Mother” and “Daughter” starters. In fact the last time I fed them was September 7th. Needless to say there was a lot of hooch floating on top. So yesterday, I poured off the liquid, gave them…
FRED’S ITALIAN CHICKEN
I had a nice big chicken ready to roast for dinner. I gave Moe a choice between a traditional chicken dinner with all the sides or Fred’s Italian chicken. Both are favourites. His choice was Fred’s. When we lived in Sault Ste. Marie, we use to go to a restaurant called the New Marconi and…
CHATEAUBRIAN – CHRISTMAS DINNER
Christmas dinner this year was Chateaubriand for two. Served with a wine sauce. Sides were Parisienne potatoes, sauteed mushrooms, cauliflower and Brussels Spouts and glazed carrots for Moe. Served with a lovely British Columbia wine, a 2022 Cabernet Franc from Fort Berens.
CHRISTMAS EVE TOURTIER
As is our tradition, we had Tourtiere for dinner last night. I baked two, and will freeze slices for Moe to have for a quick dinner or breakfast in the coming weeks. Last night’s dinner was served with just mashed potatoes and gravy, with broccoli. And Chile Sauce that I canned early in the week….
CHICKEN CACCIATORE
(ADAPTED FROM MATTY MATHESON’S – A COOKBOOK Olive oil8 chicken legs Kosher salt and freshly ground black pepper1 cup (155 g) Cerignola olives, pitted1 Vidalia onion, diced1 red bell pepper, diced8 cremini mushrooms, sliced3 cloves garlic, peeled and sliced1 cup (240 ml) chicken stock4 cups (960 ml) Sunday Gravy (this page) without the meat1 tablespoon…
APRICOT GLAZED WILD RICE STUFFED CORNISH GAME HEN
Apricot Glazed “boned” Cornish Game Hens for dinner one tonight recently. Served with steamed green beans and roasted butternut squash with rosemary and brown sugar. I boned out the little hen early this morning and made the wild rice stuffing early afternoon. It needed time to cool before stuffing the bird. I use unwaxed dental…
SOURDOUGH RYE
Two sourdough rye loaves baked on October 2nd. Started the dough October 1st in the morning using one of the mini bigas. Dough went into the fridge for a 12 hour cold fermentation. Taken out that night at 8:30 and left on the counter until 3:00 AM in the morning. Sliced for breakfast. Breakfast was…
Crispy Pork Stuffed EggplantÂ
This is so good. I made this the first time back in 2012. The seasoned pork is sandwiched between two thin slices of eggplant, dipped in flour and then into the tempura batter. Not sure why it has taken this long to make it again. Crispy Pork Stuffed Eggplant Adapted from The Unorthodox Epicure Pork…
RECENT BAKES
I’ve continued to use my new favourite method for sourdough. This is a very easy and economical method with no waste. Requires just feeding the leftover scrapings in the bottom of a small jar and feeding with 55g of water and 55g of flour. Mixed well, covered and left on the counter until more than…
CABBAGE ROLLS
I got a head start on dinner one morning before leaving for work. . I had a small head of Savoy Cabbage so decided to make my cabbage rolls. Moe decided to have some for breakfast.
thibeaultstable.com 