Search Results for '("C'

[BakerAunt]

To go with the pork chops my husband cooked, I cut up five Purple Viking Potatoes from the farmers’ market (skin left on). I rubbed them with olive oil, then put them on parchment on a baking sheet and roasted them at 400F for about 50 minutes. I sprinkled a dash of cider vinegar over them before serving. We had steamed broccoli as well.

Temperatures here were in the mid-80s today, with humidity. Our cold weather is supposed to come in on Friday, with highs only in the 40s. We will likely be having our first fire in the wood stove and turning on the furnace in the evening.

[chocomouse]

I made pasta with a meat sauce, and a green salad for dinner tonight. I also prepared a batch of lemon ice cream, which is chilling now (I used eggs in the base, and chill it overnight) so I'll process it in the ice cream freezer tomorrow. And it's 50* here and I'm frozen! as I try not to turn on the furnace this early in the season.

[BakerAunt]

For Sunday dinner, I made Pizza Margherita. This is the third time I’ve baked it this year, probably because we still have nice tomatoes from the garden. I went back to the crust I developed the first time with semolina and durum wheat flour, rifting off KAF’s sourdough pizza crust recipe and their directions for Pizza Margherita. This crust seems to be able to hold up to the tomatoes. I did, however, make sure to slice them thinly, and I set the slices on paper towels to draw off juices before I put them on the pizza. We had it with small bowls of lentil soup.

Quick Note: I made it in a half-sheet pan. I noted that KAF suggests, when baking pizza in these pans, to spray with a cooking spray, and THEN drizzle with olive oil. As I've occasionally had a bit of sticking, I followed that tip, and the pizza did not stick at all.

As I had the sourdough starter out, I decided to set up for waffles for breakfast tomorrow. I started with the KAF recipe for High-Fiber Sourdough Waffles, then like my friend Wonky, proceeded to make “a few changes.” ? (We miss hearing from you, Wonky.) I've never seen any reason to buy KAF's "Hi-maize flour, and so one change led to another. I used ¾ cup KAF AP flour, 1 cup white whole wheat flour, ½ cup quick oats, ¼ cup buckwheat flour, and 2 Tbs. flax meal. These are mixed with sugar, buttermilk, and 1 cup starter and allowed to sit overnight. When I make them in the morning, the recipe has a 4 Tbs. butter or 4 Tbs. oil option; I’ll use oil but reduce the oil to 3 Tbs., which is what the substitution chart I found suggests.

I'll add a note to this post tomorrow reporting on my experiment's result.

Promised Note: The waffles did not come out very tasty. In the end, I need some butter in my waffles. I added a bit more milk and 1 tsp. vanilla after tasting the first one, but that only made them tolerable under maple syrup. I froze the extras. I think that eating a single square with jam might be the way to use them up, like a variation on toast.

• This reply was modified 7 years, 6 months ago by BakerAunt.
• This reply was modified 7 years, 6 months ago by BakerAunt.
• This reply was modified 7 years, 6 months ago by BakerAunt.

[Mike Nolan]

2 chicken breasts, diced (20-24 ounces)
4 tablespoons butter
1/2 cup chicken stock
1 medium onion, diced
8 ounces button mushrooms, sliced
1 cup Marsala wine
1/2 cup sour cream
2 tablespoons flour
salt and pepper to taste

Soak the chicken breasts in half the Marsala wine for around an hour, then brown in 2 tablespoons of butter and the Marsala used for soaking. Salt and pepper as needed.

When chicken is white in the center, remove chicken and set aside.

Add remaining butter and cook onions over medium heat, covered, until they are translucent. Add mushrooms and cook, covered, for several minutes. Stir in flour and cook for 4 minutes, uncovered. Add chicken stock and rest of the Marsala, increase heat to get sauce to boil and thicken. As soon as it starts to thicken, add the chicken back into the pan, cover and cook for 3-4 minutes. Stir in sour cream and cook for another minute.

Serve over toast, rice or noodles.

[Mike Nolan]

Deep dish goes back to at least the 60's, because I had it at Gulliver's on Howard when I was at Northwestern, and I was there from 1967 to 1972. But thin crust was both more prevalent and more varied. And that was before the Uno's/Due's pizza war.

I remember going on a LONG car trip with some of my dorm mates from Evanston to a place on the south side (around 66th street) in about 1970, I would have said that was Giordano's but their website says they were founded in 1974. It was a 2-3 hour wait for a table on a Sunday afternoon.

Nancy's claims to have originated stuffed pizza in 1971.

[aaronatthedoublef]

Thanks. This is very timely as I was having a lengthy (and continuing) discussion about this with some colleagues.

Growing up on the south side there were plenty of tavern style pizza places but the only deep dish we knew of was on the north side. We went to Uno's once or twice as a big treat. Another rare treat was going to the Home Run Inn which was near Comiskey.

Giordano's was the first stuffed place I knew about and it arrived in 1973. If stuffed pizza existed we didn't know about it. Then a little later deep dish arrived in Hyde Park in the form of the Medici. The Medici had both tavern style and deep dish but no stuffed. The Medici still exists to this day but in a different location and not nearly as good.

Hyde Park also has a Giordano's and a number of other thin crust take out and bake at home pizza places.

[aaronatthedoublef]

Thanks. This is very timely as I was having a lengthy (and continuing) discussion about this with some colleagues.

Growing up on the south side there were plenty of tavern style pizza places but the only deep dish we knew of was on the north side. We went to Uno's once or twice as a big treat. Another rare treat was going to the Home Run Inn which was near Comiskey.

Giordano's was the first stuffed place I knew about and it arrived in 1973. If stuffed pizza existed we didn't know about it. Then a little later deep dish arrived in Hyde Park in the form of the Medici. The Medici had both tavern style and deep dish but no stuffed. The Medici still exists to this day but in a different location and not nearly as good.

Hyde Park also has a Giordano's and a number of other thin crust take out and bake at home pizza places.

[BakerAunt]

For dinner on Saturday, we had salmon and couscous. I used 1 tsp. Penzey’s Mural Seasoning (salt-free) instead of dill for some variety. We also had steamed green beans from our garden.

[BakerAunt]

We returned today from my husband's family reunion. I never realized how heavy his cousins are on the saturated fat and trans fat. We both took along our oatmeal for breakfast, while they had bacon and eggs and potatoes for breakfast every morning. Lunch was usually some kind of sandwich, so I could make that meal work, especially as I brought wholegrain bread (which I discovered they avoid, something of which I'd had an inkling at a previous reunion) as well as non-fat Greek yogurt. Dinner, every night, was a major issue for me, although I kept quiet and tried to limit the damage--not easy when two nights feature savory pies (and Crisco crusts), and the early Thanksgiving dinner featured a turkey that had baked under cheesecloth soaked in butter. My husband also let me know that a lot of butter and half and half went into the potatoes, so I kept my helping small. I had not shared my lifestyle change in advance of the reunion because I thought it would be an easy workaround, with an occasional choice of when to allow myself to eat an item that was outside parameters. At least there were nice salads every evening.

I will need to give some thought to how to stay on course at the next reunion, as they are usually 3-4 day affairs in removed locations. I should have a better idea in a year where I stand in terms of my cholesterol numbers. I don't want to insist that meals conform to my needs, but it would have been nice if it had not been so difficult to stay on track.

[BakerAunt]

We got home from my husband's family reunion, and some subsequent shopping at stores in South Bend, which are rather far for casual travel, to browse and see what is available. I was able to pick up some specialty (for here) food items at T.J. Maxx, Tuesday Morning, and Big Lots. We also stopped at Walmart and Aldis, so as not to have to go shopping in the next small town for a couple of weeks. We got back around 3:30, and I pulled turkey/chicken broth out of the freezer, cut up some onion, celery, garlic and carrots, then added lentils and pearl barley. I added an additional tsp. of Penzey's poultry seasoning (salt-free). I'm looking forward to this simple meal tonight.

• This reply was modified 7 years, 6 months ago by BakerAunt.

[skeptic7]

I did Pumpkin Gingerbread, by using my favorite pumpkin quick bread and adding 1/4 cup of finely chopped candied ginger and 1 teaspoon ginger powder with 1 teaspoon cinnamon ( normal ) and 1/2 tsp allspice. I sweetened this with 1/4 cup honey instead of molasses as I was afraid the molasses flavor would drown the pumpkin. Tasted nice.

BakerAunt;
I read about the KAF Golden Semolina bread and it looked interesting. I can't see why they advertised it as a "No Knead" bread when it is kneaded in a mixer or bread machine in the recipe. As a person who kneads or doesn't knead by hand this seems like false advertising.

[chocomouse]

Yesterday I made whole wheat bread. Today I had planned to make Mini Apple Pie Bites (using home-made dough instead of Pillsbury crescent roll pop-open dough) but I got involved cleaning out old paperwork in my file cabinet, so the baking will wait until tomorrow.

[chocomouse]

That is an interesting article. I have recently been thinking about the use of garlic and onion, and recognizing they are in almost all of my favorite dishes. And if a dish seems to be lacking in flavor, I reach for the garlic and onion. I do not use either when I cook Moroccan meals in my tagine, or when I have Korean foods (except in scallion pancakes!). I do use onions whenever I'm fixing a roast in the tagine. I grow and use garlic chives a lot in the summer, but they are pretty mild.

[BakerAunt]

On Monday morning, I baked the KAF Golden Semolina Bread. My only change was to reduce the salt to 1 ¾ tsp. Although KAF says it is a no-knead bread, I used the dough cycle of my bread machine to make it, then let it rise in a rising bucket coated with olive oil. That took about 50 minutes. I de-gassed it (it has a lot!), and shaped it into a ball and let rest, covered for 5 minutes. I then popped some more bubbles and shaped it again into a ball, before placing it in a greased 8-inch USA cake pan for the second rise. That rise took about 45 minutes. I baked it for 28 minutes, then took it out of the pan and put it directly on the rack in the turned off oven for 2 minutes more. My husband’s family reunion begins this evening, and a “crusty bread” was requested to go with tonight’s main dish.

[BakerAunt]

Sunday has been a major baking day. We are attending my husband's family reunion this week, so I baking for that. I baked the Rye Crisps this afternoon, following the recipe that I have posted at Nebraska Kitchen. These are low in saturated fat. The recipe makes about 92, so that would be .119 per cracker.

I baked a new recipe, Pumpkin Espresso Bundt Cake from KAF. I made two minor changes: I substituted ¼ cup buttermilk for ¼ cup of the oil, thus reducing the oil to ½ cup, and I added ¼ cup powdered milk. I used THE Grease to coat the 10 cup “Elegant Party” Bundt pan. (It’s the one that has the ribs that can be cut for 20 slices.) I baked it for 55 minutes, since the pan is deeper than most Bundt pans of that size. The cake filled the pan nicely.

I baked a version of Antilope’s Vienna Bread Baguettes. As usual, I incorporated whole grains, so the flour mix was 1 cup whole wheat flour, ½ cup white whole wheat flour, ½ cup medium rye flour, 2 Tbs. flax meal, and 2 cups plus 3 Tbs. bread flour. I used olive oil as specified, but I substituted 3 Tbs. honey for the 4 Tbs. sugar. I used 2 tbs. special dried milk. I used ½ cup water to proof the yeast and 9 oz. buttermilk. I reduced the salt to 1 ¾ tsp. I used the stand mixer to mix the whole grains and a cup of the bread flour first with the proofed yeast and buttermilk. I let it rest for 15 minutes, then I added the olive oil. (Cass once told me that it is better to give the yeast some time before adding oil.) After I’d mixed it in, I then mixed in the rest of the bread flour with the salt, starting with the additional cup; I needed 3 Tbs. more. I kneaded for 4 minutes, pulled a windowpane, then put it in a dough bucket to rise. (I've just started experimenting with dough buckets. I got this small one for 50 cents at the local thrift shop.) I made it as 3 baguettes, using my baguette pan. They baked in 20 minutes. I probably should have made them a little longer and skinnier, as the sides touched and baked together slightly.