"Recipes are meant to be shared"...Ann Thibeault

Sunday, January 21, 2018

Baking Bread in the Cuisinart Combo Convection Steam Oven

I have been using the 
Cuisinart Combo Steam Oven  now
for almost two months.

And have used it almost exclusively for
all baking and roasting.


And for all my breads.

Using the Bread Setting, the oven automatically
adds a burst of steam at the beginning of the bake
so it is no longer necessary to add water or ice cubes
to create steam.
Creates a nice shine to the crust. 


Roasted garlic and made 


Cheddar and Roasted Garlic Bread.
A Baguette and a Boule.


The shine on the crumb is a result of good hydration
and gluten development, but also from 
using our wonderful Canadian flour.


The CSO makes the best toast.


Made a batch of dough with a higher hydration at 82%.
Given a longer fermentation of 48 hours in the fridge.


Baked a focaccia 


Topped with tomatoes and Kalamata Olives.


And a Ciabatta


Baked four small baguettes from a dough 
that had been in the fridge for four days.


A snack for Moe. 

Tuesday, January 16, 2018

Lobster with a Ginger, Garlic and Black Bean Sauce

I still have four small lobster tails in the freezer 
from New Years.

Decided to make something Chinese.


I love the combination of ginger, garlic and black beans. 



Basic outline. 

Lobster with a Ginger, Garlic and Black Bean Sauce
==================================================
2 Whole Lobsters
or
4 lobster tails
Corn Starch
Oil for frying lobster
1" knob of ginger, sliced and julienned
4 garlic cloves thinnly sliced
8 to 10 green onions.
3 or 4 tablespoons fermented black beans
3 or 4 small Thai red chiles (optional)

Spoon of Chili Garlic Sauce
Splash of Shoa Xing
Chicken Broth

Heat oil in Wok until really hot.
Cut lobster into pieces.
Coat with corn starch and fry in wok, in batches, a few pieces at
a time. Just a minute or so on each side.

Remove from oil and set aside.

Pour off most of the oil out of the wok.
Adjust burner to medium. Add the ginger, garlic, and the tops of
the green onions, sliced.

Saute for a minute or two and add the black beans, splash of Shoa
Xing cooking wine, and chicken broth and chile garlic sauce to
taste.

Add the lobster back into the pan, toss to coat with sauce and
simmer for 6 or so minutes until lobster is cooked. Slice the
green part of the onion into 1" to 2" pieces and add to the Wok.
Toss and serve over rice.
.





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