I'm going to saute a handful of shrimp, boil some angel hair pasta, and have it with left over Chinese food (3 kinds of mushrooms in a nice brown sauce) tonight.
Thanks for letting us know, Navlys, that the Milk Street Cookbook is a good one.
I'm doing another sheet pan dinner tonight--whole chicken legs and peeled, cut-up Russet potatoes, drizzled with olive oil (or rubbed with it in the case of the potatoes), then sprinkled with Penzey's Poultry Seasoning and their Sweet Curry. I roast for an hour at 400F. We will have either steamed broccoli or peas with it.
Today I made Maple Cookie dough, portioned and in the freezer now.
Also made a half dozen baked doughnuts. I used some whole wheat and oat flour (1/2 total) and topped them with chocolate frosting and coconut. They came out just a little dry, maybe I should have removed them from the oven a minute earlier. But they're still good.
Monday afternoon I baked Espresso & Kahlua Brownie Chip Cookies--a recipe on this site that was posted by Lorraine on the Old Baking Circle, then re-posted on the new KAF Baking Circle by Karen Noll. I posted it here.
It made 14 large cookies. (I used the Zeroll #13 scoop, which KAF sells as a "quarter cup" scoop. I used semisweet Ghirardelli Chocolate squares. I used Mexican vanilla, since I have it. I was able to use Guittard dark chocolate chips that are the regular size. I baked the two trays of cookies individually for 19 minutes.
Today I roasted two turkey breast tenders that I've had marinating in honey and Worcestershire sauce since Saturday. (These are for my lunches, so I don't need to worry about the small amount of garlic in the sauce.)
I need to shake up my lunch menus, so on Monday I made Smashed Chickpea Salad, using the recipe at Smitten Kitchen:
smashed chickpea salad
I used yellow rather than red onion, since that is what I have in the house, but red onion would be better. I used a couple tsp. of lemon juice and no zest. (Really--how much is "juice of one lemon?) Instead of olive oil, I used some Ken's Simply Vinaigrette that is sitting in the refrigerator. I had some of the smashed chickpea salad spread on a slice of toast, then a little on the side with some of my cheese crackers. It is a good addition of my lunch rotation--where I can go slightly wild--since my husband and I do not eat the same menu at lunch (nor at breakfast for that matter). He does not care for chickpeas, but I enjoy them. I have enough for a couple more lunches.
Some recipes try to be very accurate and precise, like cakes, others like bread have more variation, and mention direction like add flour until to form a soft dough.
However I have found a recipe in "Breads" by Henneberger for a Torta Rustica which calls for two bunches of spinach ( chard may be used instead ). How much spinach is in two bunches of spinach?
At a guess I would think its about 1 -1 1/4 lbs, or 4-6 cups. Any one have a better idea?
Even though I am not my husband's mother ( says he) he did grill the swordfish kabobs that I marinated and skewered in between wilted bay leaves with lemon juice and olive oil. I also made the orzo salad with feta and tomatoes and basil. Per my directions the swordfish was grilled perfectly. (I am bad.)
For Sunday dinner, I made Maple-Glazed Pork Roast, a recipe from Cook's Illustrated (March/April 2003), mashed potatoes, and steamed broccoli.
Commercial bakeries used to keep 2 kind of flour on hand, bread flour and cake flour, so blends of the two were not unusual. I would think a 50-50 blend of bread flour and cake flour would wind up with a protein content at the low end if not a bit below that of AP flour. (13+8)/2 = 10.5
Personally, for cookies I use bleached AP flour. (That's about the only reason to keep bleached flour on hand.)
There's outside skirt (IMPS cut 121C) and inside skirt (cut 121D), I believe inside skirt is considered the better cut.
It is supposed to have the membrane removed.
See Skirt Steak Cuts
This article suggests that what you will find in stores in the USA is usually inside skirt.
There are sites that have meat identification flash cards, but I don't know how detailed they are.
I made sandwich buns today. Unfortunately I dropped one of them when I was removing it from the pan 🙁
Don't feel bad Navlys. I had a similar problem with "sirloin tip." (It's in the cooking forum, under that title.)
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This reply was modified 7 years, 11 months ago by
BakerAunt.
I made "the thigh who loved me" recipe. It called for boneless skinless chicken thighs, ketchup, salsa ,honey...... Thighs are never dry like chicken breasts. My husband said it was a winner but that I would probably not make it again because I never make the same thing twice. (an exaggeration). I like recipes that you can cook in the oven. They are less messy, allow you to prep ahead (usually) and they give you a chance to sit down.
My favorite use of corned beef hash--when I can find the reduced fat, less salt can--is to saute onion to add to it, then add ketchup. I stuff it into a red bell pepper (used to use green ones). I set it upright in a microwaveable dish, then microwave on high for a few minutes. It is not a dinner that I can feed to my husband, so I have not made it for a long time.
