October 28, 2018 at 6:50 pm #13837
I finally got the computer back from my husband, so I’m starting this week’s thread.
On Sunday, I made broth from the remains of the rotisserie chicken we had this week. I also roasted a Jarrahdale pumpkin and made puree in the food processor. The Jarrahdale is a slate blue-grey (but mine looked more of a green) pumpkin. It did give up a lot of water while roasting, but I drained the pan, and the puree is of a reasonable thickness. It has a slightly different smell from the pie pumpkins with which I usually work. The puree is a brighter orange, like that of peanut pumpkins.
0October 28, 2018 at 6:50 pm #13835
- This topic was modified 4 months, 3 weeks ago by Mike Nolan.
- This topic was modified 4 months, 3 weeks ago by BakerAunt. Reason: clarity
Tonight we had boneless pork chops sauteed with sliced onions, apples, and boiled cider. I also made a cole slaw with the last garden cabbage, and roasted a gigantic butternut squash from the garden.0October 30, 2018 at 12:45 pm #13849
Today I’m making a large batch of chicken stock, probably 10+ quarts.0October 30, 2018 at 7:29 pm #13855
For Tuesday night’s dinner, I made Pork Loin Roast with Barley, Butternut Squash, and Swiss Chard, a Cooks’ Illustrated recipe that appeared in Fall Harvest Recipes (p. 22), a collection that came out last fall. I’ve made this recipe two or three times before, and we really like it. I always use much more butternut squash and Swiss chard than the original recipe specifies, because I like a much higher proportion of vegetables to grains. The melding of flavors is phenomenal. It takes about 2 ½ hours from start to finish, and my pork roast always takes longer than the time given. In the past dinner has been late by the time I get it to the table, but tonight I nailed it. We have leftovers for the next few nights.0October 30, 2018 at 8:23 pm #13856
Wound up making pepper steak stir fry for supper. Chicken stock still going, I’m trying a different process, based on the one in Rachael Mamane’s book “Mastering Stocks and Broths”. It is a bit more time-consuming.0October 31, 2018 at 8:07 am #13857
Mike–I hope that the experiment proves to be worth the time. Of course, if it does, you will have to do it that way from now on….0October 31, 2018 at 12:45 pm #13858
The stock is in the cooling stage now, then I’ll strain out the aromatics and chill it overnight to separate out any remaining fat. I should get 12-14 quarts of stock from 2 chickens, normally I get 4-5 quarts from one chicken.
I plan to start using it by making a batch of potato leek soup, probably tomorrow or Friday.0October 31, 2018 at 9:23 pm #13862
I made some chicken salad from the chicken used to make the stock. Our 18 year old cat likes the chicken, too.0October 31, 2018 at 10:07 pm #13864
Pets are special wow 18 yrs for a cat,definitely part of the family!
Yesterday I made taco salad and tonight we had dry lima beans,rice,corn bread and I fried a slice of Spam.0November 1, 2018 at 4:26 pm #13868
Breakfast for supper here tonight,just eggs,toast and coffee.0November 2, 2018 at 9:09 pm #13878
I made applesauce on Friday afternoon, using mostly Melrose and Empire apples, and a couple of Winesaps. It made a lovely, pinkish applesauce that did not need much sugar. I don’t know that I would use Winesaps again, as it helps to have an apple that doesn’t hold its shape for applesauce. The flavor is excellent. I froze most of it for Thanksgiving (which is less than three weeks away).0November 2, 2018 at 10:49 pm #13885
Winesap is a great pie apple, but it is too firm for applesauce. It is the best pie apple I’ve ever used. There are some European varieties that are supposed to be even better, but good luck finding any of them on this side of the pond.
I pre-cook the pie filling and then freeze it. That way it’s ready to be put in a pie shell. It also works great in Irish Apple Cake.0November 3, 2018 at 9:57 am #13887
Mike–Is your apple pie filling recipe available online or in another location?
0November 3, 2018 at 10:36 am #13889
- This reply was modified 4 months, 2 weeks ago by BakerAunt.
No, it’s the one I got at SFBI pastry school, I’m not sure if I can post it or not.0November 3, 2018 at 11:50 am #13890
Swift baby back ribs were on sale so..I pulled of the sheath and made a rub with various Penzeys Spices and brown sugar. I threw some apple and onion slices and a little wine in the bottom of crockpot and cooked the rubbed ribs for 5 1/2 hrs on low. ( my old crockpot would have taken 8 hrs. Oh and I covered ribs in bbq sauce for the last hour.0November 3, 2018 at 6:27 pm #13892
Dinner sounds good, Navlys. Sadly, barbecue sauce doesn’t work for my husband.
Mike–I understand about the recipe.
For dinner tonight, I made salmon and couscous. I used 1 tsp. of Penzey’s Greek seasoning instead of dill. I really like that spice with the salmon.0November 3, 2018 at 7:58 pm #13893
I may drop a line to SFBI and ask if I can post it. It’s a really good pie filling, but probably not anything particularly different from other recipes.0November 3, 2018 at 9:59 pm #13894
I made a pork roast on the BBQ and served it with rice, baked beans, cauliflower, broccoli and carrots.0
You must be logged in to reply to this topic.