On Monday, I made my Turkey and Zucchini Meatloaf with Peach-Dijon Mustard Glaze (recipe posted here at Nebraska Kitchen) to go with the Dilly Beans and the Potato Salad I made yesterday. The acidity of the Dilly Beans is too much for my husband, so I will be finishing them off over the next few days while he has microwaved ones.
I made lemon zucchini blueberry muffins and a small loaf of bread. I read over 4 different recipes, with and without zucchini, and with and without blueberries, and came up with my own version. They are very light and tender, light lemon flavor, loaded with berries, and it made a lot. I think this will become my go-to recipe. I used the last of my frozen shredded zucchini from last year; in the next couple of weeks I'll make it with fresh zucchini, and figure out any adjustments needed with the change in moisture of the zucchini. I also made KABC (ha! I remembered the change-over!) lemon streusel recipe.
I have never wanted to reproduce that... I believe it has among other things furniture polish. Carnuba wax is pretty popular in cheap "chocolaty" foods. Improves mouth feel I am told.
I used Callebaut 54% (I've seen that as both bitter and semi-sweet) and skim milk (because that is what we had). I did 1-to-1 mix - eight ounces of each. I found the empty leftover bowl of chocolate next to an open bag of pretzels at lunch so someone enjoyed it.
I should have thinned up some jam and used it as filling. But I didn't think of that until too late.
The doughnuts are a sweet fry bread. Now that I have figured out what to do with the oil I might make them again.
The chocolate glaze that donut shops use is one I've never been able to reproduce at home. (I think they buy it in 25 pound tubs.)
King Arthur is getting a lot of comments on the logo change. It seems to break down between the people who like "clean, modern logo" (whatever that is) and the people who know the company's history and are attached to the classic logo.
KAF did say the new logo would be easier to see on a smartphone, so that was part of their thinking.
I received my new catalog this weekend. It still says "King Arthur Flour," and it still has the classic logo, so while the change may have been in the works for a while, the decision was made after the current catalog was printed and sent out for distribution.
On Sunday morning, I made “Dilly Beans,” from Jane Brody’s Good Food Gourmet (p. 347), a recipe that I have not made in years. However, we had a pound of green beans from the garden ready, so I pulled out the recipe. I have been searching for dill weed, both in the grocery and the farmers market, without success. I substituted 2 tsp. Penzey’s dried dill and hope that will be sufficient. I also discovered that I have no dill seed in the spice cabinet. I put it on the list for my next Penzey’s order and googled substitutes. I read that caraway or celery seed were acceptable, so I chose the celery seed. I had to delete the tsp. of red pepper flakes in deference to my husband. It is supposed to refrigerate for at least 10 hours before serving.
I also made a 2/3 recipe of the Cook’s Country “All American Potato Salad,” using new red potatoes from the farmers market yesterday. These are organically grown, so expensive, but worth it. However, when I went to get the pickles, I discovered that only one remained, when I knew that I had had enough left for another potato salad. It turns out that my husband, who can NEVER find anything in the refrigerator proper without help, and for whom I had left a clearly visible jar of dills he could eat in the door, had rooted through the refrigerator, found them, and had been eating them. I can only get these at Big Lots or Tuesday Morning—and the prospects of a trip into either county, whose Covid-19 numbers are far higher than ours, are nil. Big Lots will not ship them. So, I had to use another kind of German dill that we bought at Aldi’s, and which do not have the distinctive taste we like in this potato salad. Next time, I put the jar in the apt. refrigerator, even though it is a hassle to go out and get it. I also had to substitute for sour cream as I had none, and no Greek yogurt either. I used just a bit of regular full-fat yogurt.
These two salads—taking a page out of Chocomouse’s posts—are intended to accompany Turkey Zucchini meat loaf, but I have had an extended day in the kitchen (more on the baking thread), so we will have the minestrone again tonight, and I will do the loaf tomorrow and serve it with the salads.
I also made another batch of yogurt.
Thank you so much for the cobbler post, BakerAunt!! I've been searching for the perfect cobbler recipe; I'd love to have a basic recipe to use for all my cobblers (we already made rhubarb, now picking blueberries, and next raspberries and then black berries are ripening). I will look up that recipe tomorrow. The cobbler I made a few days ago is almost gone,and my husband will be delighted to have waiting for him to cut into. I'm pretty sure I'll use 6 cups of berries, maybe even 8, double the cobbles, and bake it in a 9 x 12. I've found using canola oil in place of butter works fine, and I almost always reduce the amount of sugar. I'll have to decide if I follow their recipe exactly, or make your substitutions. Thank you!
In my quest to find a healthier blueberry cobbler than my late mother-in-law’s recipe, I went back to The King Arthur Flour Baker’s Companion and the “Basic Fruit Cobbler” (p. 137). I did tinker a bit, as I used half whole wheat pastry flour and halved the salt. I reduced the sugar in the cake part from 1 cup to ¾ cup, used buttermilk and added 1/8 tsp. baking soda. I replaced the 2 Tbs. butter with 1 ½ Tbs. canola oil. For the topping, I used the non-liquor substitution, but I reduced the sugar to 1/3 cup, halved the vanilla (from 1 tsp. to ½ tsp.) and omitted the almond extract. I used 3 cups of blueberries, which was plenty. I baked it on the third rack in a 9-inch square ceramic dish, as blueberries eat into USA metal pans. We had some warm with vanilla low-fat frozen yogurt. It is delicious, so I have found a good basic cobbler. My mother-in-law’s recipe used rather a lot of butter, or perhaps originally margarine, but no eggs. The recipe dates from when people had been told that eggs were not good for you, advice that has now changed.
I cut the sugar because the blueberries we pick at a local place are much sweeter than any I have had elsewhere.
This is the bread I baked today. It's a variation on my usual whole-grain sandwich bread, as I added 1/2 cup of Super 10 Blend (KAF).
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The 50 lbs I bought last week cost $29.95; it usually runs $25-$30. It's about the same as buying 5 lb bags on sale at the grocery store, or 25 lbs at a big box such as BJs. For me, it's about the convenience. You can just walk into the KAF bakery store and buy it; only once have they been out of it when I wanted it. They will even put it in your car for you! A few weeks ago, when the store was closed to shoppers due to Covid, you could call them and pick it up at the back door within 10-15 minutes (and could get anything they had in stock that way, also). I'm not sure if they are still doing curbside pick up now that the stores have been allowed to reopen.
KAF sells 5 pounds of AP flour for $4.95 in the store. Most grocery stores around here sell 5 pounds for 4.29. A few times a year, groceries sell it for 2 bags for $5.00
I noted that KAF now has a merchandise section called "Classic Logo." I don't know if that is because they still have a lot with that logo on it, or if it is yet another marketing ploy. (A couple of sale items seem to have moved there at full price.) Time will tell.
I like your idea, Chocomouse.
I have a sourdough loaf in the oven. I did a long (probably too long) proof in the basement which is cooler than upstairs it's between 70-75. I let the bread sit out for 24 hours. It was very loose so I did some folds and stretches and put it in the loaf pan and let it rise for another hour and a half. I'll see how it turns out. Sam and Henry will eat it. 🙂
I made dough for crackers while waiting for the second rise. I'll bake those either today or tomorrow.
Violet has requested something sweet.
The countertops came and they weren’t what we had ordered🙄 so next week we’ll have the right ones. It will look great.
We had hot dogs and baked beans. Will added sautéed onions, hot sauce and bbq sauce to the beans. We like to bake ours - beans on bottom, then the hot dogs and then cheese. I also roasted the last of the frozen broccoli. Frozen veges taste better that way.
There are a few tricks to it though. Put a parchment lined baking sheet in the oven and preheat to 450. Put broccoli (recipe says 1 pound, but we did 1 ½) or other frozen veg in bowl. Toss with olive oil, salt and pepper, and any other seasonings you want. Spread on baking sheet and bake 16-18 minutes. It will char a little. You don’t thaw the veg.
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This reply was modified 5 years, 9 months ago by
cwcdesign.
It's blueberry season. We picked blueberries last week. Blueberry pie is my husband's favorite.
On Wednesday, I baked Blueberry Crumb Pie, using my oil crust and the recipe from Carole Walter’s Great Pies and Tarts. As usual, I reduced the sugar slightly in the filling (from ¾ to 2/3 cup) as the blueberries we pick are sweet. I also only use half the streusel, and I cut the butter down to 2 Tbs. I got a late start on the pie, so it did not come out of the oven until 5:30 p.m., too late to have for dessert tonight. I look forward to having some with lunch tomorrow.
I have about 1/2 cup of cooking liquid left from the gentle pre-cooking of the blueberries, so there will be cornmeal pancakes this weekend.
I do enjoy Ranch dressing, Joan, both as a dressing and using the dry Ranch as seasoning. (I buy Penzey's.)
For Wednesday (and Thursday) dinner, I made stir-fry with the leftover pork and some soba noodles. Sadly, I did not have any mushrooms or red bell pepper, but I used cut-up baby carrots, celery, broccoli, snow peas from our garden, some kale, and the liquid from deglazing the pork cooking pan yesterday. I also did not have any green onion, which meant that I found it bland, while. my husband found it fine. I put a bit of low-sodium soy sauce on my serving, which gave it more flavor.
