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[RiversideLen]

I enjoyed that, BA. I'm not doing a turkey (having chicken) but when I do, I have to start thawing it on Sunday otherwise I get frostbite trying to get the gizzards and neck out of the cavity.

[BakerAunt]

Chocomouse--That's disappointing. Let us know if it is the chips or the recipe. I'm thinking about my caramel candy recipe (which makes so many that I do not make it anymore, sigh), and butter and vanilla are the main flavoring. Maybe toasting the sugar or browning the butter?

[BakerAunt]

Good luck with your snowy dinner, Chocomouse!

I made four quarts of applesauce on Sunday, which I froze. I left out another cup for us to enjoy. I am pleased that the Weston Tomato Strainer that I bought last year made the process quick and painless. I liked it last year, and I like it even better this year. I mostly used Ida Red apples (seconds), but I put in some other varieties from the other two bags of seconds we bought. I cooked the apples whole, only removing the stems, in a Le Creuset 5 ½-qt pot and a 7 1/4 qt- pot. I save any remaining juice to use in making my oat bran cereal, which is cooked in half milk and half apple juice. I froze 2 cups of it and set aside a half cup for later this week.

For dinner, we warmed up some of last night's chicken-vegetable pasta and roasted delicata squash. That gave me plenty of time to do the applesauce in the early afternoon.

[BakerAunt]

For dinner on Saturday, I made an entrée with 8 oz. whole wheat rotini pasta, which I added to sauteed sliced carrots, celery, green onion, mushrooms, and spinach, along with a large can of fire-roasted tomatoes, and the rest of the roasted chicken breast meat.

As a side dish, I roasted a 2 ½ lb. delicata squash that I have had for over a month, using a recipe that the vendor texted to me. The recipe called for coating a large, rimmed baking sheet with olive oil (I went ahead and lined my pan first with parchment paper), then sprinkling grated Parmesan and garlic atop it. I cut the Parmesan down to 2 oz, but reserved ¼ cup as stated. I did not use fresh garlic because it would burn. Instead, I sprinkled a teaspoon of garlic powder over the Parmesan. Half moon rings of the squash, cut ¾ inch thick, are then laid on the Parmesan bed. The tops are rubbed with a bit more olive oil, then the rest of the Parmesan is sprinkled on top. It bakes at 425 F for 30 minutes, but I probably should have pulled it out at 25, since some of the Parmesan overbrowned. This delicata squash recipe came out better than my previous attempt, and from what I read online, high heat for a shorter period of time is ideal. The skin was still a little chewy but acceptable. I do not know if the chewiness is because it has been lying around for a month or because it is large. The original recipe called for a 1 ½ lb. squash. I also wonder if it used the commercial Kraft Parmesan, since there is no way that 1/3 cup freshly grated is 1 ½ oz.

[cwcdesign]

That sounds delicious, BA. And, thanks for your encouragement. The RSM golf tournament is going on this week and in past years, we've been fairly quiet as people head over to The Lodge and stay there - the traffic in the south end of the island is horrendous. For some reason, this year we have been much busier - obviously it's good for business. And having just put out our Christmas stuff, people are excited (it looks really good this year). I'm pleased with what Michelle my GM and I selected and we have this team member who does a really good job of merchandising.

[BakerAunt]

On Tuesday, I baked another recipe from Sarah Leah Chase's Year Around Cookbook (Nantucket Open House Cookbook, which is one of the two included in this joint volume), Cranberry Harvest Muffins. I replaced AP flour with whole wheat flour and 1 cup of melted butter with ½ cup of canola oil. I added 2 Tbs. milk powder and 2 Tbs. flax meal. I replaced the milk with buttermilk. I halved the white and brown sugars. I did not use her spices, which were 1 Tbs. cinnamon and 2 tsp. ground ginger. Instead, I used 1 tsp. cinnamon, 1 tsp. allspice, and ¼ tsp. cloves. I could not find dried Calimyrna figs, so I followed an online suggestion to use dried Turkish figs instead. I am pleased with how the recipe turned out. The spices are just right, nicely complementing the fruit. I made one unintentional change. I planned to reduce the baking powder from 1 Tbs. to 2 tsp. However, I accidentally put in 2 tsp. of baking soda because I was thinking about something other than the task at hand. The baking soda was already in the flour, so I had to proceed. I put in ½ tsp. of baking powder (which should have been the baking soda amount) and deleted the salt. The muffins came out fine, but next time I will do it the right way. The recipe said it yields 20 muffins. I made 6 large muffins and 10 small muffins. I think it would make close to two dozen. I will freeze the large muffins for future breakfasts. Even Scott, who is not a cranberry fan likes the muffins.

[aaronatthedoublef]

Hi. It's been crazy! Hope you all are doing well.

Never had a banh mi with headcheese. I don't think I would have tried it. Headcheese creeps me out.

I've started to tinker with gluten free. I volunteer for a place and all the people who run it are GF and craving sourdough. I've been using KAB GF bread flour. It's several different starches. The exec chef there tried it and said it didn't have the big, airy feel with holes but the crust was great. Some how none of my bread (GF or regular) have those big airy holes. Not sure what I am doing wrong. My ciabatta, for example, has a tighter crumb than typical ciabatta. I might need to let it rise at room temp longer after taking it out of the fridge.

I'm experimenting with hand pies. I have good recipes for dough and for fruit filling. I may use it for Thanksgiving pies. Not sure how to put pumpkin or pecan pie filling into hand pies but maybe I'll put the pie dough in muffin tins and make individual pies. It uses sour cream for the liquid and it's pretty extensible and it has really nice layers.

My challah program has its second client now. It is remarkably hard to give away bread! I have a 20 quart Vevor stand mixer which does a nice job with the dough. I'm up to about 20lbs and not sure how much more I can make. But I get better kneading after 20 minutes in the mixer than 45 minutes by hand. My challah finally has the right texture. I finally used up my SAF red so I'm going to try some sample loaves this week with SAF gold. And Violet - my baby - is helping me as part of her bat mitzvah project. I cannot believe my baby will be bat mitzvah in July. No wonder I am too old to knead 20lbs of dough by hand.

[Mike Nolan]

I did make 18 small Banh Mi rolls (42.5 grams dough weight each, about 32 grams baked) today

[Mike Nolan]

I made a big pot of vegetable beef soup today (about 10 quarts), and that's what we had for supper. A lot of it will go in the freezer.

[BakerAunt]

I baked a crumb-topped apple pie on Friday evening, using the original Winesap apples. I made the crust with half whole wheat pastry flour and half regular pastry flour, instead of just a third of the whole wheat pastry flour. Eventually, I want to see if I can make the crust with only whole wheat pastry flour, since Bob's Red Mill has stopped selling either kind of pastry flour. I do have another source for the whole wheat pastry flour, and I have plenty of it on hand. I am pleased with how the apples in the filling baked, although we will not slice for a taste until tomorrow. I now know the ask for original Winesaps, not "traditional," which is what I got last year and found do not make good pies as they do not soften very much.

Saturday note: We sliced the pie for afternoon tea (for Scott) and coffee (for me). It is delicious and exactly as I remember a Winesap apple pie should be.

[Mike Nolan]

I am making a big pot (24 quart stock pot) of beef stock today.

[BakerAunt]

CWCdesign--When I use my Emile Henry baking dish to bake bread, I grease it with Crisco then coat it with farina (cream of wheat). I have no problems with it sticking. You can also use semolina, but the farina is less likely to overbrown or burn.

On Monday, I baked my Spiced Cider Pumpkin muffins for breakfast. I did not have cider, but I had some frozen apple juice from when I made applesauce last year, so I used that.

I also baked three loaves of my Whole Wheat Oat Bran Bread. Three loaves is a bit risky since two will need to be frozen, and we are planning a big grocery run for later this week that will perhaps involve a turkey that will need to go into the freezer. The loaves took about 15 minutes longer for each rise due to the colder weather.

[navlys]

I'm making breakfast for dinner. It will consist of a 3 egg omelet made with a 1/2 tsp of sour cream, folded with bacon bits and american cheese. This will be served with an English muffin and a hash brown patty. Back in the day (40+ years ago) my husband would object to the idea of breakfast food for dinner...and now it's one of his favorites.

[RiversideLen]

I made a (4 lb) chicken in the Instant Pot. On the bottom, I put a celery stalk, carrot, half an onion and several pieces of garlic, then covered it with a cup and a half of water. The chicken was seasoned with salt, a little garlic powder and paprika. Pressure cooked for 30 minutes and let the pressure natural release after it finished cooking. The chicken is soft and kind of bland (I probably should have reduced the cooking time to 25 minutes) but the broth it made is excellent. It's given me an idea on how to make chicken soup in it. Except for making soup, I probably won't make a whole chicken in it again.

[cwcdesign]

Today I made a loaf of the Chewy Rye Semolina bread from KAF. I followed the recipe and made the dough in my bread machine and then baked in the Emile Henry long baker.
I'm including photos because it rose nicely, but I used my paring knife to slash and did not get all the way through or deep enough. And then, it stuck to the pan again. I don't know what to do about that - I greased it with avocado oil and then greased again just to make sure it was well greased. The last photo is of where it stuck along the edge - the bottom was fine - just the middle - I'd like to not have it happen again (this is the second time).

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