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

Thursday, April 16, 2015

Halibut Season

Halibut seasoned opened mid-march.
Something I look forward to every year.

One of my favourite ways to serve halibut.
Italian style, topped with tomatoes, seasoned with 
salt, pepper and basil.
Topped with fresh breadcrumbs that were sauteed in butter
and garlic and seasoned with basil and parmesan.

Baked in a hot oven for 10 to 15 minutes or until
halibut is just cooked.

Served Ricotta Gnocchi on the side.

Topped with parmesan and butter and baked for 15 minutes
before serving.

The gnocchi are poached.  Very light, like a dumpling.

Ricotta Gnocchi
Source: http://www.notquitenigella.com

Serves 4 as an entree (4 gnocchi each) Makes 16-18

250g ricotta

1/4 finely grated Parmesan plus 1/4 cup extra for sprinkling

1/4 cup flour

1 egg

2 tablespoons Fresh chives plus extra for decorating

salt and pepper

35g butter plus 15 grams extra for dotting

Step 1 - Brush a baking dish with butter and bring a pot of water to the boil. Preheat oven 

to 190C.

Mix the ricotta, parmesan, flour and egg in a bowl and snip some chives so that it is 

speckled green. Season with salt and pepper. Shape into a gnocchi shape between two 


Drop 6 at a time in the boiling water and wait til they float to the top (a minute or two). 

Using a slotted spoon drain all of the water and place on buttered baking dish. Top with 

extra parmesan and dot with the 15g of butter.

Bake in oven for 15-20 minutes until it becomes crispy at the top

Meanwhile, brown butter until it becomes nuttily fragrant. The easiest way is to heat a 

small saucepan until medium hot and add butter, it will foam up and become very quickly 

browned. Serve browned butter lightly drizzled over the gnocchi and snip extra chives and 

salt flakes to dress.

Thursday, April 02, 2015

Breads of March

A diary of the Breads of March.

12 Small Rolls from 1000g batch of dough.


Perfect size  for brisket of beef sandwiches.

Two sourdough baguettes

Close up


This bread makes great toast.

~~~ * ~~~
For this bake day I made three batches of dough.
One was my standard white - 750g batch at 68% hydration.
Second one a sourdough with 500g of flour  and 140g
sourdough starter with less than a gram of yeast,
and the third was a sourdough Rye.

This is the first batch out of the oven. Six small boules from the 750g batch. 

Four smaller baguettes from the 500g.


The Rye went into the fridge for a longer fermentation

and was baked a couple of days later.


Eight Mini Baguettes


I love the shine on the crumb.

The Rounds are from my (artisan dough recipe) 

and the small baguettes are sourdough. 
Both batches of dough were refrigerated overnight. 
Taken out of the fridge early morning 
before 4:30 AM.

Bread was out of the oven just before 10:00 AM

Sourdough Crumb


Since I hadn't fed either of my starters in a few weeks, I decided to feed them again and rather than throw out the discard or make another preferment, I just tossed 140 g of starter into one 500g batch of bread, and the remaining 140g of discard into a second 500g batch. But I also added one little gram of yeast to this mix, just in case. Both doughs went into the fridge for an overnight fermentation. 

Sourdough Crumb

Today's bread. Three baguettes.

Two with Gruyere and Caramelized onions and one regular.

Eight Baguettes



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