And I remember cleaning out for our move from Chicago to Vermont thirty years ago, especially emptying the freezer. Every night we ate salmon (that we had caught in Lake Michigan) or pheasant or antelope that my husband got on a hunting trip to Iowa and Colorado. We so badly wanted hamburg or a piece of chicken!! But like both of you, we ate a lot of weird, creative meals. I love the reference to "Chopped"!
Ah, Navlys--I remember my own pre-move strategies to use up ingredients before our move two years ago!
For dinner on Friday, we had stir-fry. My stepdaughter is visiting, and she is now following more of a vegetarian diet, so I did the vegetables first—green onion, celery, carrots, mushrooms, broccoli, snow peas (including the first three from our garden!), mixed in a bit of soy sauce, then mixed in the cooked soba noodles. I had her take our her serving, then I mixed the remainder with the chopped, leftover pork and the de-glazed drippings I saved from the pan. It worked out well.
I seem to have good luck with Chicago Tribune recipes. Last night I made the grilled pork tenderloin with hoisin-mint sauce. The recipe was serendipitous because I have hoisin sauce to use up and a bunch of mint in a pot on my deck. I didn't butterfly the pork but just sliced it lengthwise. I threw onion slices in a pan and sauteed with some peas and Penzey's stardust( which turned out to be a pleasant surprise). We are getting ready to move and I have to clean out my pantry and freezer of course so I will be playing "Chopped" in my kitchen once again.
Thanks. Callebaut is finally putting up some information this which is good! They have recipes but I still cannot blocks or chips to work with.
We're in Spain now and it is definitely "chocolate" here. I'll look in a grocery store for some raw product to bring home.
Just checked Mike's link and there appears to be a place in North Haven CT (about 45 minutes) so I'll check that out when I am home.
aaronatthedoublef.
aaronatthedoublef.
Barry Callebaut has made the ruby cacao couverture (they can't call it chocolate in the USA yet) available to chocolatiers.
Here's what they're saying about it:
Ruby Cacao Couverture
I made spaghetti sauce this afternoon using beef cut for stew. I'm going to have spaghetti and a nice cool, crisp big salad. The salad has leaf lettuce, 2 grated carrots, cucumber (seeded) and tomato. Still have to settle for store bought tomatoes, my plants are doing well but they're not ready yet.
This morning I made Len's Wheat-Semolina-Rye dough shaped into a loaf, again. I had to add 2 Tablespoons of water to get the right consistency. It rose beautifully, just as it had the first time I made it, with nice oven spring. Unlike the first batch (when I forgot the yeast, and had to knead it into the dough after the dough was thoroughly kneaded!) this time the elasticity, or texture of the raw dough was just as dough typically is. I'm going to need hamburger buns soon, so will give this dough a try in bun-shape. Thanks for sharing the recipe, Len!
When we built our house, we had custom cabinets built by a local company that mostly does commercial work. The cabinets for the kitchen cost a bundle (around $19,000 as I recall), but 22 years later they're still in very good shape. We've made one change over the years. We had a corner cabinet with recycle bins in it, we've replaced the bins with a two-shelf lazy susan.
What a wonderful idea, Skeptic. I have the Nordic Ware scone pan, which I like a lot for my cranberry scones. I haven't made scones since I had to take most butter out of my diet, but I might try the cranberry scones with oil and use that pan.
On Tuesday morning, I used a KAF recipe for Cranberry Orange Rolls, as I did last year, to make sweet rolls with blueberry pie filling.
https://www.kingarthurflour.com/recipes/cranberry-orange-rolls-recipe
I had a cup frozen from last year when I made pie filling. At that time, I used ½ cup and thought it was too skimpy. I changed the recipe by using half whole wheat flour, adding 2 Tbs. flax meal, using 2/3 cup buttermilk instead of water, and 1/3 cup water instead of orange juice. (I goofed, as it called for 1/4 cup, but no harm done.) I also replaced the 4 Tbs. of butter with 2 ½ Tbs. olive oil. Cass got me thinking about using olive oil with some fruits, and Len did point out the antioxidant benefits. I actually own the baking dish that KAF shows. I will let them cool, then using my own frosting, which we prefer to glaze. I may sprinkle them with red, white, and blue sprinkle mix--what I had intended to do when I had planned these for the 4th of July.
Yes, Baker Aunt, I use cast iron for most everything. We liked the flavor of the bread, and the texture was OK, although a bit dry. But I'm reserving final judgement until I make it again, since I forgot the yeast and ended up kneading it at the end - not the usual process! Not sure what that did to the texture.
Yesterday I made Tropical Muffins, and baked them in a mini-muffin cast iron pan. I used a favorite muffin recipe, and added dried fruits, in this case candied orange peel (that I candied myself), dried pineapple, mango, and cherries. They are delicious.
On Monday, I baked bread, using what is now my go-to basic recipe. I made it with Harvest Grains—a full cup. I had put in too much water in the past, so I cut it back to ½ cup. I also decreased the honey to 1 Tbs. and used 2 Tbs. olive oil. Grains and seeds used: 1 1/2 cup bread flour; 1 cup whole wheat flour; 1/2 cup dark rye flour; 2 Tbs. wheat bran (need to use up); 2 Tbs. flax meal; 1 cup Harvest Grains. I decided to bake it at 375F, rather than 350F. It took 40 minutes, and I am pleased with the color. I’ll add a note tomorrow about the flavor and texture.
Follow-up on Trisha Yearwood's Lemon Orzo Soup. Her recipe doesn't specify to use cooked chicken, and I don't recall her stating cooked chicken on the show when she made this. So I used raw chicken cut into 1/4" dice (butcher cut it). I ended up with scum in the soup, such as one would have when making chicken broth with fresh chicken. Only worse. So much it was impossible to skim it all off.
I just discovered Food Network Kitchen also has a recipe for this type of soup. They specify cooked chicken. And that's my advice if you want to make this soup.
For dinner, I'm gong to make Trisha Yearwood's (Food Network) Lemon Chicken Orzo Soup. I'm leaving out the lemon juice and probably adding a dried herb or two to compensate.
Italiancook.
Speaking of the Fourth, I want to ask a question. I went to the grocery store around 11:30 A.M. today (Sunday). At the front of the store, an employee was putting party-sized packages of cookies and cupcakes on display. The cupcakes were decorated for the 4th. Do people wait until Saturday or Sunday to celebrate the 4th with parties? I couldn't imagine this when I looked at the display. Everyone I know has their party on the 4th, even if it's during the work week. Of course, there are people who have to work on Independence Day, so now that I think about it, I guess they'd be the weekend celebrators.
Len, your cake looks great -- and delicious!!
95 degrees here today, so early this morning I started English muffins. Not a great day with liquids in my kitchen today, either, Baker Aunt! I do not know what I did, but I ended up adding about 3/4 cup (estimate) of flour as I kneaded it! And I made 3 more muffins than I usually make! Yes, some humidity, but not 3/4 cup worth! I've made this recipe numerous times, often need to make slight adjustments with the buttermilk, but nothing like this. Husband says they taste great!
