I have Harvest Grain (KAF) bread rising now. Yesterday I made the Chewy Maple Cookies again. Love that recipe, so tasty, and the cookies come out exactly the same consistency even when I double the recipe.
To go with leftover turkey and steamed green beans (done in the microwave) for Thursday dinner, I made scalloped potatoes, following the recipe in Better Homes and Gardens Complete Step-by-Step Cook Book (1978), pp. 130-131. This cookbook was an Easter gift from my godfather when I was in graduate school. I don't think that I've made scalloped potatoes before, and I chose this recipe because instead of making a white sauce, the flour is sifted over each of the two layers of potatoes and a bit of onion, then the milk is poured over it all. It baked very well and reminded my husband of the potato casserole he recalls his mother's making. My only change to the recipe was to sprinkle dried chives on top before baking. I will make this recipe again.
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This reply was modified 8 years ago by
BakerAunt.
Dinner tonight was baked chicken breasts with a Sauce Chasseur (mushroom, onions, tomato puree, white wine and brown chicken stock, thickened with a little roux), accompanied by a salad.
So far it appears the recalls only apply to romaine that is already chopped up. (I never buy chopped romaine, because it doesn't seem to last as long.)
Last meal I had to prepare (for at least 4days). Those burgers ? I made up ahead we’re the stars in this last supper. The freezer is officially empty. Now I can go food shopping again in a week is week or so. Yay!
Last meal I had to prepare (for at least 4days). Those burgers ? I made up ahead we’re the stars in this last supper. The freezer is officially empty. Now I can go food shopping again in a week is week or so. Yay!
On this Monday of snow showers, I'm baking Bischofsbrot (recipe on this site). I substituted in, by weight, 1/2 cup of barley flour. I also increased the maraschino cherries from 15 to 20 (they seemed rather puny), and used a cup of Ghirardelli dark chocolate chips (large ones). We will try it out for dessert tomorrow.
I'm also baking Semolina Rolls from the KAF website, which go into the oven as soon as the Bischofsbrot comes out. We were invited to dinner in the mid-afternoon, and that was one recipe I knew that I could do relatively quickly with the bread machine doing the mixing and kneading while I worked on the other recipe. I substituted in 1 cup of buttermilk and reduced the salt from 1 1/2 to 1 tsp. The warm rolls will go with us to dinner.
Addendum: The rolls are great, and I'd bake them with these changes again.
Second Addendum: The Bischofsbrot stuck in two places, although I let it rest in the pan for 15 minutes after coming out of the oven. I had used the grease. I think that it was the chocolate in those two places, and I'm thankful that the sticking was minor. Next time, I will also use parchment paper to line the bottom of the pan, and will grease it as well.
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This reply was modified 8 years ago by BakerAunt.
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This reply was modified 8 years ago by BakerAunt.
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This reply was modified 8 years ago by BakerAunt.
With temperatures this morning below freezing, and only slightly higher now, my husband fired up the wood stove. I seized the opportunity and am making minestrone on top of it. I use my own turkey/chicken stock. My basic recipe is from Betty Crocker's International Cookbook. I've replaced the basil with Penzey's Tuscan Sunset (salt-free) and added a yellow bell pepper. I plan to omit the macaroni. It will make a nice warm lunch on a cold day of mixed snow and rain.
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This reply was modified 8 years ago by BakerAunt.
I'm making a batch of vegetable beef soup from the beef stock I made yesterday. (I got about 10 quarts from the first wetting and 6 quarts from the 2nd wetting.)
I just got a set of cookie scoops for Christmas and made the quickest batch of cookies ever, so I know I'm going to love them.
Microplane, OXO pizza cutter I received for Christmas. I agree about the scale. Whisks, peelers, bench knifes, KAF silicone mat for counter (not oven) - in my tiny kitchen it saves lots of clean up - Chicago metallic sheet pans. Years ago, I put a grapefruit knife in one son's Christmas stocking, because he was eating tons of grapefruit. I use it for getting seeds out of squash and separating avocados from their skin - rarely for grapefruit. I have a juicer that my mom gave me - she used it for my stepfather's freshly squeezed OJ (and he died in 1999!) but it helps because my hands can't squeeze juice anymore. I also find it quicker and easier to grate cheese by hand.
After we downsized, I've learned I can live without a lot of gadgets I had.
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This reply was modified 8 years ago by
cwcdesign.
Hi all! I feel like I fell off the turnip truck - We've had such crazy weeks at work that when I get home, I just want to veg - I haven't even been lurking much. So there has not been much cooking or baking in my house. But, on Wednesday (prepped on Tuesday) I made Chicken Juniper, often named Elegant Chicken in old community cookbooks, for Will's 25th birthday. That's the one with dried beef, chicken breasts, bacon, cream of mushroom soup and sour cream. It's probably his favorite comfort food. I got all the ingredients to make him the KAF Kitchen Sink Carrot Cake - it's a really good recipe, but they're still sitting on the counter a week later!
BevM, I'm with you about hurricane season. I'm originally from Buzzards Bay in Massachusetts where we were in prime hurricane territory. In 60 years of bad storms we never had to evacuate. Now I live on Saint Simons Island in Georgia. Because it's the furthest west point on the East Coast, hurrricanes were few and far between - they would often head up the Florida Coast and then head for the Carolinas. In the last two years we've had two mandatory evacuations and last year we couldn't return for a week. At least, we were fortunate to have minimal damage where we are, but still - yuck!.
Yesterday I made French style rolls. I used a little semolina and equal parts white whole wheat and KAF French style flour. They came out pretty good.
Today I made brownies from a box (Ghirardelli's). I added 3/4 cups rolled oats and upped the liquid by a half cup (used a combination of brewed coffee and milk). It makes the crumb more cake like then brownie like, but I like it that way. I topped it with Heath Toffee bits and pecans. I am a happy camper at the moment.
Today I made another batch of Cherry Granola (recipe on this site). We are going through it much more quickly now that my husband has decided that he likes to snack on it. (So much for Mr. "I can't eat coconut.")
I am going to make chocolate chip oatmeal cookies later today using Callebaut semisweet callets. (I just got done roasting the bones for my beef stock, the oven needs to lose that meat smell first.)
I love all the ingenious ways that people use leftovers!
Tonight I made boneless chicken breast (halved) and coated in mayonnaise, panko, onion powder, garlic powder, and chives. It should have had freshly grated parmesan, but I was distracted and forgot it. The chicken still tasted good and cooked well, but I prefer it with the added Parmesan. We had a rice blend cooked in broth, and steamed green beans as side dishes.
