I got it wrong (half right), but that's why I refrigerate everything.
Sunday dinner will be my Dijon-Peach Glazed Turkey-Zucchini Loaf, fresh steamed green beans, and new potatoes from the farmers' market, using a recipe in which they are boiled, then tossed with olive oil, pepper, and grated Parmesan Cheese. (I'll add the name and a link to the recipe later today.)
As promised: “Cacio e Pepe Potatoes,” from a Bon Appetit recipe:
https://www.bonappetit.com/recipe/cacio-e-pepe-potatoes
I used 1 ¾ pounds new potatoes from the farmers’ market. I used 3 Tbs. olive oil and 1 oz grated Parmesan. I did not add additional salt. Although the recipe would work better if the potatoes were roughly the same size, it is a delicious way to eat them.
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This topic was modified 6 years, 11 months ago by
BakerAunt.
Mike, can you see MaryAnn Cawley (Dachshundlady) facebook At my Kitchen Table ? There is a picture from Cindy Holle with Peter Reinhard. She is thrilled to death about meeting him.
I baked a new recipe Friday afternoon: “Mini Apple Bundt Cakes [with Mascarpone Bourbon Cream]” attributed to Brook Jackson in 2015. I had printed it, but did not write down the source, and I have been unable to locate the recipe online. My printed version has the misspelling “Marscapone,” but the recipe does not come up either way. I put the last part of the title in brackets because I am not going to make the Mascarpone Bourbon Cream.
It was supposed to make six mini-Bundt cakes and two cupcakes, but there was at least another two cups of batter, so after filling my 6-cup mini-Bundt pan (after rooting through the storage shed and finding it), I also prepared two freestanding little Bundt pans I picked up once upon a time at T.J. Maxx. I still had batter left, so I grabbed a mini-loaf pan and put the rest in it.
I think this recipe would work for a 9-10 cup Bundt pan. I made some changes: I replaced olive oil with canola and reduced the amount from ¾ to ½ cup, then added ¼ cup buttermilk. I reduced the sugar from 2 to 1 ¾ cups. I replaced half the AP flour with a cup of white whole wheat flour, and I added 2 Tbs. BRM powdered milk and 1 Tbs. flax meal. I probably used closer to 3 ½ cups grated apple (Jonathans) rather than 3 cups. I used THE Grease to prepare the pans.
The little cakes are cooling, and we will have some for dessert. With my changes, I can claim the recipe as my own, but I will wait to post it until I’ve made it again and have a better sense of which pan would work best.
Note: The cake has great texture and taste. It's a keeper for next apple season--or maybe to use up the remaining four or five in the refrigerator.
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This reply was modified 6 years, 11 months ago by BakerAunt.
My husband says that would be true of ocean salt water, but he is not certain it is true of water to which we add salt. (OK, I tried to "cheat" by asking him, and when the answer came up as wrong, he was puzzled.)
I Thursday afternoon, I baked Maple Granola. I had seen the recipe in the KAF Whole Grain baking book, but I also checked online, and I prefer that variation of the recipe, which reduces the oil to 1/2 cup and adds 1/2 cup of powdered milk:
https://www.kingarthurflour.com/recipes/vermont-maple-granola-recipe
My changes were to use Bob's Red Mill powdered milk rather than KAF's special dried milk, which I will save for baking where it is needed. I used the BRM powdered milk because it is a fine powder. Probably it would be ok to grind one of the granular powdered milks, then measure, if that is what is on hand. I deleted the salt, since I was using coconut which has plenty. Although I've been cutting the coconut in most of my granola recipes due to the saturated fat, since this is a large recipe, and I have large flaked coconut to use up, I added the full amount. I also deleted the vanilla because if I'm using my precious dark maple syrup, I'm not about to confuse the taste with vanilla! I chose to add 1 1/2 cups of raisins.
I may have baked it slightly long. My pans did not allow it to spread out as much as I would have liked, but they fit into the oven I'm currently using. Somewhere I have a large pan and next time will likely use it. I had some for breakfast this morning, and the granola has a good taste. I think that it would be a good breakfast food for traveling when we don't want to resort to instant oatmeal packets (which even unsweetened don't have what I consider a pleasant consistency). Lately my husband has been eating the granola for snacks, so I hope the 15 cups I made will last for a couple weeks.
Years ago one of the professors at UNL went to work at Apple. They gave him a block of stock in part so that he was worth more than his secretary.
When our younger son moved to SF to work at Youtube, he got some Google stock options, a portion of which vests every month. I gather not all new hires get them, though.
Our older son is currently with a company that (I think) is still pre-IPO and maybe eventually he'll cash in on that. The last time he changed jobs (a year ago) he had offers from Oracle, Disney and Slack.
I did not know that about employee owned companies, Aaron. Thanks for the insight. It will be sad when/if KAF is acquired by another brand.
I understand the need to focus on the bottom line for both KAF and BRM. However, KAF seems much less focused now on serious home bakers--a change that started when they removed the Baking Circle site. The focus is on the professional (understandable) and the occasional baker. I am part of their Bakers Rewards Plus, but these days, I only buy certain items from them that I cannot get anywhere else. The one advantage of the Bakers Plus membership is that I don't have to wait for a special--then try to buy enough at that time--to make free shipping work.
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This reply was modified 6 years, 11 months ago by BakerAunt.
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This reply was modified 6 years, 11 months ago by BakerAunt.
I brought a bunch of oreos over to Switzerland last summer and no one had any interest in any flavors other than the originals (and the double stuffed).
KAF is doing what they need to do to thrive and survive and how can anyone begrudge them that. They are continue to be a very gracious company that is generous with help and advice. But they are just becoming another Pillsbury which is not what they were. They'll probably be acquired pretty soon by a bigger food company looking to gain market share and credibility.
BRM has to compete too and I wish them luck.
The employee owned model usually starts out well but breaks down as the original employee-owners move on unless there is a good plan in place to buy out and pass on their shares.
I like BRM unbleached cake flour and the only difference I've noticed is it really needs to be sifted for cakes. I'll probably switch to one of the bleached brands.
To go with leftover rotisserie chicken, I made a noodles and broccoli dish. I used the rest of a package of spinach noodles. After the water boiled and I added them, I waited for the water to boil again, then dumped in a package of frozen broccoli. Meanwhile, I sautéed some onion and mushrooms in a bit of olive oil, then added the drippings from the chicken (almost no fat) and 3 “Mini-Moos” I had left over from a trip and need to use up. They are nice when there is no half and half around, and these days there rarely is in our refrigerator. I added freshly ground pepper, then mixed with the drained noodles and broccoli, with a bit of the pasta water. After tossing with grated Parmesan cheese, we had a nice accompaniment to the chicken.
This recipe is typed exactly as my dad wrote it. Notes from my experience are at the end.
Buy a piece of pork shoulder -- 1 pound to 1-1/4 pound. Cut meat into small cubes or pieces. Brown meat thoroughly, using a little water, not too much, but don't burn it.
Chop up 1 or 2 onions. Add to meat when fairly brown. Continue cooking slowly. Add 2 or 3 stalks of celery that has been cut up into small pieces, or as much celery as you want, remembering that by the time you get everything in, you'll have a lot of chop suey.
Do not cook meat too much, only enough to brown. Add 1-1/2 cup water to celery, 2 tablespoons LaChoy soy sauce, 1 teaspoon sugar, pepper to taste. Cover & simmer until meat & celery are cooked to suit you.
Blend 2 tablespoons cornstarch with 2 tablespoons water. Add some soy sauce to this. Take some of the hot broth from chop suey & add this back to the chop suey.
By now, the meat, celery & onions are cooked. Add 1 can bean sprouts (drained). Cook no more than 15 minutes. After about 5 minutes, add 4 ounces canned chopped mushrooms (drained) & 1 can sliced water chestnuts (drained).
Serve over warmed, canned chow mein noodles or hot rice.
NOTES: (1) I have never "browned" the pork shoulder. I don't think it can brown in a little water. I cook it until it changes color then go to the next step. (2) I have never used sugar in this recipe, and it still tastes good. (3) The recipe says to cut the celery "into small pieces." That results in the celery being too soft. I cut the celery into 1" or larger chunks to have celery a little firmer when finished cooking.
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This topic was modified 6 years, 11 months ago by
Italiancook.
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This topic was modified 6 years, 11 months ago by Italiancook.
I'm not sure how much of it is due to changes at Bob's (or KAF) and how much of it is changes in the food distribution industry and consumer preferences. KAF has to compete with Amazon and other web retailing giants, I suspect that impacts Bob's as well.
It's getting harder to find some products on the shelves, and there are some product on Bob's website that I've never seen in stores. Think about how often there's a thread here about where to find something. But there always seems to be room on the shelves at the grocery stores we shop at for another flavor of Oreos. :sigh: (The latest one is 'carrot cake', or at least that's what flavor the package says it is.)
We had another 1.75 inches of rain overnight, giving us well over 7 inches for the month, according to the paper there has been measurable precipitation on 18 of 28 days so far this month.
The first (and hopefully only) wave of tonight's storm missed Lincoln, but surrounding areas weren't so lucky.
This is cool! My mom made pies in muffin tins and I've always wanted to try it but I was concerned about how it would release from the tine. But with a mason jar you can push the lid up through the ring!
I make strawberry shortcakes in (used) jam jars. I layer some whipped cream, then biscuit, then strawberries and more whipped cream.
BA, I have emailed the BRM folks but have not received a reply. I will let you all know if/when I do.
It's not discontinued it is just not available in 3lb bags. I use cake flour in my pizza dough (cake flour, WWW, flax meal, and sometimes chickpea flour). I probably use a pound a week just for pizza so a 25 pound bag is probably better for me economically if I can figure out how to break it down store it.
Of course if I'm buying big bags I can go to the restaurant supply and then I can buy the Queen if I want it! Not sure how big those bags are.
