Search Results for '("C'

[BakerAunt]

My husband was supposed to do hamburgers on the grill, but he declared it too hot, so he cooked them on the stove (and did a better job of it than I did on Independence Day). We ate them on split pieces of the Blitz Bread, which went very well. This hamburger from the farmers' market has great flavor. We added sliced tomato and a slice of Gouda cheese, and I had onion as well. We served it with sweet corn and steamed green beans from our garden.

[BakerAunt]

On Wednesday afternoon, I baked my first blueberry pie of the season. I nailed the crust! I used my buttermilk pie crust recipe, with the addition of 3 Tbs. sugar, and I used pastry flour rather than AP flour. I made it with all butter. Instead of an egg wash, I brushed the crust with heavy cream before sprinkling it lightly with sugar. The result is a golden, flakey crust.

As for the filling, I again followed the Cooks Baking Illustrated recipe, but instead of lemon zest, I used the zest of one small lime and also added an additional tsp. lime juice. [See discussion thread on Blueberries and Science on this experiment with adding lime.] The pie calls for ¾ to 1 cup sugar, but I always use the lesser amount, and the blueberries from this farm tend to be sweet enough on their own. The pie came out rather tart, and I think that is because of the lime zest, although it could be that the blueberries were tarter than usual, which we noted when tasting some while picking. (A bit of vanilla ice cream on the side should mellow it out.) When I make my next pie, I will skip the lime zest. It may also be because I’m using those small hard limes, which is all that is available in the store. Unfortunately, the ones on my lime tree will not be ripe until after blueberry season.

[BakerAunt]

I had a cup of shredded zucchini left over from when I made the zucchini-turkey loaf, so this morning I made a new recipe, Zucchini Bread Pancakes (a half recipe of it) from Smitten Kitchen blog (July 27, 2012). My changes were to use canola rather than olive oil, to use all whole wheat flour, and not to use any vanilla. (I'm saving my precious stock for recipes in which it can truly shine.)

I made up the pastry for my buttermilk pie crust this morning. I'm baking a blueberry pie this afternoon--details to follow in another post.

[BakerAunt]

Turkey and Zucchini Meatloaf with Peach-Dijon Mustard Glaze.

This recipe is adapted from a Bon Appetit Recipe (September 1998), titled Turkey and Zucchini Meat Loaf, that subsequently was posted online at Epicurious. I've adapted the original recipe significantly, partly to make it more nutritious, and so have re-titled it, which also spotlights the wonderful glaze. I used a pound rather than 1-1/4 pounds of ground turkey, because that was how it was sold. I deleted 1/2 tsp. garlic powder and used fresh garlic. I reduced the onion from 3/4 cups, and I sautéed it, and the garlic, in olive oil before adding to the mixture. I added the flax meal, and I substituted quick oats for an equal amount of bread crumbs. I reduced the salt from 1 tsp. I added the Penzey's Adobo seasoning. In the glaze, I reduced the Dijon mustard from 4 tsp. to 1 Tbs.

1/2 Cup chopped onion

1 minced clove garlic

1 pound ground turkey

1 Cup coarsely grated zucchini

1 large egg

1/2 Cup quick oats (old-fashioned oats will likely give a chewy texture)

2 Tbs. flax meal

1/4 tsp. salt

1/2 tsp. Penzey's Adobo seasoning

freshly ground black pepper

1/4 Cup chopped fresh parsley

Glaze: 1/4 Cup peach preserves AND 1 Tbs. Dijon mustard

Preheat oven to 350F. Saute onion in olive oil in small frying pan until lightly browned. Add minced garlic and saute 30 seconds more.

Combine rest of the ingredients (except for those for the glaze) in a large bowl. Add onions and garlic. Combine well. Spray a small shallow casserole dish with cooking spray. (I used a 9x8x1-1/2-inch Emile Henry rectangular ceramic baker. A rimmed baking sheet would work as well, but you might want to line it with parchment for an easier clean-up.) Shape meatloaf mixture into a 8x4x2-inch loaf in the baking dish. Bake for 40 minutes.

Make the glaze by whisking together the peach preserves and the Dijon mustard. At the end of the 40 minute baking time, remove loaf from oven. Spread glaze over top. Return loaf to oven and bake an additional 20 minutes. [The original recipe says to bake to 165F, but I judged by how it looked.]

Note: If you have it, homemade peach preserves are particularly nice with this recipe.

[BakerAunt]

We ate the last of the bread today, but no break has occurred in the weather since I baked bread two weeks ago. Usually, there is a cooler day when I can seize the opportunity. Although we did get a nice, albeit all too short rain shower late this morning, it has been an oppressively hot, humid day. As I mulled the prospect of not having bread for sandwiches tomorrow, I remembered the KAF "Blitz Bread: No Fuss Focaccio" that I once baked when I needed bread fast. It bakes in a 13x9-inch pan. We can cut pieces, then slice them lengthwise, and voila—the bread for sandwiches this week in about 1-1/2 hours.

I substituted 1-1/2 cups whole wheat flour for that much of the AP, and I reduced the salt to 1 tsp. I also added 1 tsp. of honey for proofing the yeast. (Yes, I know, but I LIKE proofing yeast and seeing it bubble.) I also added 2 Tbs. flax meal.

Here's the link:

https://www.kingarthurflour.com/recipes/blitz-bread-no-fuss-focaccia-recipe

• This reply was modified 7 years, 9 months ago by BakerAunt.

[BakerAunt]

I made a new recipe tonight, “Turkey and Zucchini Meat Loaf,” which I found online at Epicurious, attributed to Bon Appetit (September 1998). I made a number of changes, and we really like how it turned out. The glaze, made of the last of my peach jam from two years ago, and Dijon mustard is particularly tasty. As everyone can use yet another zucchini recipe, and peaches will soon be in season, I will post the recipe in the next few days.

We had it with baked potatoes (cooked alongside the meat loaf) and steamed green beans from our garden.

• This reply was modified 7 years, 9 months ago by BakerAunt.

[BakerAunt]

Those tomato plants are looking good, Len!

We now have 15-20 small green tomatoes among our four plants.

The bush/pole beans have been producing like crazy. My husband thinks we have perhaps another week or so of harvesting beans from these plants. His intention is then to work the spent plants into the soil and plant some of the seed from last year that did produce the lower bush beans.

I may have to go ahead and harvest that large green pepper. I prefer them red, but we don't think the plant will try to produce any additional fruit with it hogging all the nutrients.

The blackberries on the terrace are ripening at only a few a day. The ones in the woods are still red. I don't know if I will have enough to get the 3-1/2 cups of seeded puree I need for jam. (My husband is not keen on the seeds.)

We've had no measurable rain for nearly five weeks. There's plenty of humidity, but the rain keeps missing our area.

[BakerAunt]

For breakfast on Sunday morning, I baked “Very Blueberry Scones,” a recipe from the Smitten Kitchen blog (July 9, 2015) that was featured in her latest email. My only change was to replace the whole wheat flour with whole wheat pastry flour. I did not have whole milk, so I used up ¼ Cup evaporated milk to which I added ¼ Cup water. I am very pleased with the texture of these scones and the taste. I chilled the dry ingredients in a bowl in the refrigerator overnight, along with my pastry fork and pastry cutter. That gives me a faster start in the morning and also helps by keeping all the ingredients cold.

very blueberry scones

• This topic was modified 7 years, 9 months ago by BakerAunt. Reason: added link to recipe

[Mike Nolan]

When we were in Pittsburgh we discovered Blaze Pizza's classic red sauce has no garlic in it. There's one in Lincoln that opened recently, so we had that tonight. Nearly every other pizza place in town has red sauce that just reeks of garlic, and their white sauce is usually even more garlicky, despite the fact that a classic Alfredo sauce has NO GARLIC IN IT AT ALL! (In fact, the original Alfredo sauce had no cream in it, either, just cheese.)

[BakerAunt]

Saturday night’s dinner was another stir-fry with buckwheat noodles to use up the remaining three boneless pork chops. I had different vegetables on hand this time, but stir-fry is great for improvisation. I started by sautéing in grapeseed oil some sliced onion separated into rings. I then added large cut chunks of mini carrots. After a couple of minutes, I added chunky sliced mushrooms, then chunks of zucchini (about the size of the carrots). I added the cut-up pork to start warming it, and finally the snow peas. (Both the snow peas and the zucchini came from the farmers’ market in our small town.) I added the pork drippings that I’d saved (pan is deglazed with a bit of white wine and some water), then stirred in the cooked buckwheat noodles.

[navlys]

I finally made the copycat version of of PF Chang’s chicken lettuce wraps. (Damn Delicious on Pinterest). The recipe called for grated ginger which I would reduce in future and I would use less salt if any. Very tasty and quick to make.

[chocomouse]

My all-time favorite dressing for potato salad (which I made yesterday) uses Penzey's Italian dressing base (NOT Italian seasoning) - it's wonderful. I sprinkle it (a generous tablespoon for 4-5 medium size potatoes) on the cut up still warm potato and egg pieces, toss it gently, and put it in the refrigerator for an hour more or less. Meanwhile I mix mayo, Dijon, with chopped onion, celery, and bell pepper (any color works). When the potato is cool, I add the dressing. I know you use Penzey's, so maybe you have some of that Italian base on hand!

[chocomouse]

I checked my blueberries today, and found they are just starting to turn blue, so it will be a while yet. My first project (after eating a bowl full of just plain berries!) will be a blueberry cream cheese braid. It is based on KAF's Braided Lemon Bread - with variation. I make a layer of a thickened sort of blueberry pie filling and a slightly sweetened cream cheese layer before braiding. Sometimes I use lemon curd and thickened blueberries. Baker Aunt, my husband prefers our blackberries on his Frosted Flakes 365 days a year!

[BakerAunt]

Today, my husband and I went to our local blueberry place and picked 20.25 pounds. I'm taking a break from stowing them away. Some are going into quart freezer bags (4 1/2 cups per bag), so that my husband can have them during the year for his morning oatmeal--and maybe I will also be able to use them for some baking projects. I'll be setting some aside for a fresh blueberry pie, and blueberry hot cross buns and blueberry muffins are also in the immediate future.

We plan to pick more berries in a couple of weeks.

I have not yet resolved what I will do for canned blueberry pie filling. I bought some limes, so I may try stirring in some lime juice (in addition to, not in place of the lemon juice) and see what that does to the flavor. Of course, it will be a while before I crack open those canned pie fillings for pies--and maybe for sweet rolls. Another alternative might be to add the lime juice after opening a jar of the filling before using it in a pie. Or can the terpenes in limes endure the high heat of canning?

• This reply was modified 7 years, 9 months ago by BakerAunt.

[BakerAunt]

After lunch on Wednesday, I made “All American Potato Salad,” a recipe from Cook’s Country (June 2006) that I got online (back when Cooks used to send us recipes in emails). It uses peeled Yukon Gold potatoes. I used 1-½ pounds waxy red ones from the farmers’ market and did not peel them. I had adapted the recipe a bit by slightly increasing the dressing. I use green onion, which my husband prefers, rather than chopped onion. It should have chopped celery, but I do not have any. The recipe calls for cutting up the potatoes and cooking them until tender. Then they are drained and put on a sheet pan where they are drizzled with a mixture of dill pickle juice and mustard. (I use Dijon, but the original uses yellow, which I rarely have in the house.) I let it cool for five minutes, then it is refrigerated for 30-40 min. The rest of the dressing ingredients are mixed with chopped dill pickle, onion, and celery, then the potatoes are added. It is refrigerated until well-chilled. I have a note that it is best overnight, but we will have it with dinner tonight.

To accompany the potato salad, my husband will cook boneless pork chops, and we will have more of the wonderful steamed green beans from our garden.

• This reply was modified 7 years, 9 months ago by BakerAunt.
• This reply was modified 7 years, 9 months ago by BakerAunt.