Search Results for '("C'

[Mike Nolan]

Try it now, it looks like there was a missing module needed for heic (apple graphics format) support, and I think it is installed now.

[cwcdesign]

Yum Len! And, Joan your pizza looks yummy too!

Has anyone ever heard of Charlie Bird's Farro salad? It's from the restaurant of the same name in NYC. The NY Times and Ina have both shared it. The farro is cooked in apple cider and it includes arugula, cherry tomatoes, Parmesan cheese and more. I finally learned to read comments before I make a newspaper recipe. One of the suggestions was to use butternut squash or beets in place of the tomatoes - the restaurant actually does a winter version with butternut. I was sold on that but I was out of farro and had bulgur on hand.

I searched for a winter tabbouleh and up came a butternut squash tabbouleh from Cookie and Kate. I decided to cheat and buy precut squash - I found some cut as crinkle potatoes and I cut them smaller. I roasted the squash last night (she had sautéed it) so it was ready tonight. It is definitely a keeper recipe - I can take some to work for lunch tomorrow

[BakerAunt]

Mike, I tried my picture again, and it failed again.
It's odd because I have posted previously with no problems. I use a Samsung phone. I post to the newer laptop, before I add the file here (or in this case, tried to add it).

[skeptic7]

I went to the grocery store (Krogers) as soon as I saw this. I can buy the store brand of frozen concentrate but they only have one variety. Minute Maid orange juice came in Regular, Extra Pulp ( Country style ), and Calcium supplement. I will miss Minute Maid but glad that some orange juice is available. Frozen concentrate is much better for bicyclists and anyone who has to carry the groceries home and is useful in some recipes.

[Mike Nolan]

Bing Crosby must be rolling over in his grave. "Minute Maid, the best at fresh".

I have been buying Florida's Natural orange juice for several years. Some time in the last year or so the package switched from saying that it was made from 100% fresh squeezed oranges to saying that it was made from a combination of fresh squeezed oranges and orange juice concentrate. (It also says the oranges come from Florida, Mexico and Brazil.)

Orange juice sales have declined significantly in recent years, a combination of production issues (weather in Florida as well as cutting down orange groves for housing development) and the move away from high carb juices.

[BakerAunt]

Oh, that pizza looks yummy, Joan.

Mike, I'll try again on posting my picture of the cake tomorrow. (I have to do it from the other computer.)

[BakerAunt]

I tried the mixer today on "Skillet Pumpkin and Apple Cake," a recipe by Becky Krystal that was featured in a Thanksgiving segment at The Washington Post. I know that they laid off some of the recipe section people (Daniela Garza, who wrote the "Eat Voraciously" column, for one). I hope Becky is still there. I do miss the occasional great recipe that I would get at the Post when I still subscribed. We had another half inch of snow last night, so a warm, wintery cake at dinner will hit the spot. I make just a few changes to the recipe by replacing 1 ¼ of the 2 ¼ cups AP flour with white whole wheat and use King Arthur for the AP. I also add 2 Tbs. milk powder. For the topping, I cut the butter from 4 Tbs. to 2 Tbs. and make up the rest with 2 Tbs. avocado oil. If we had a lot of people around to eat it, I might do all butter, but it is just the two of us. The cake is baked in a skillet, with the topping of butter, brown sugar, apple slices, and cranberries on the bottom, then flipped over after cooling for 10 minutes.

I tried to upload a picture, twice, but I got an "upload error" message,

[BakerAunt]

I saw some questions about how the Ankarsrum works on cakes. Be aware that I do not bake butter cakes anymore, as both my husband and I need to limit saturated fats. However, I do bake oil cakes, and I tried the mixer today on "Skillet Pumpkin and Apple Cake," a recipe by Becky Krystal that was featured in a Thanksgiving segment at The Washington Post.

I used the dough roller and the dough knife, just as I do when I mix bread dough. I started by beating the two eggs with the sugar. I set the mixer at the fifth speed and mixed for three minutes. It did a nice job. I mixed in the oil at a lower speed (about 3), then stopped it, added the pumpkin, and mixed it in at 3. For the flour, I set the speed to 1, and with the mixer running, added it by large spoonfuls. I had the dough roller positioned on the side, a little bit away from the bowl for the other tasks. Once I added the flour, I needed to move the arm more toward the center, but the mixer quickly incorporated it.

With most of my oil cakes, I do not use a mixer when adding the flour. I instead use a cake whisk and do it by hand, since overmixing can make for a tough cake. However, given how quickly the Ank incorporated the dry ingredients at a low speed, I will try it again, as long as the final cake texture comes out well. I'll add a note after we sample slices for dessert tonight.

[BakerAunt]

That's a great system, Italian Cook. We tend to be tight on freezer space, but I do have some containers for holding frozen cookie dough that I bought from King Arthur some years ago. I only make oil-based cookies these days, and I need to experiment on whether the dough can be frozen and then bake well.

I baked Sourdough Pan Pizza for dinner on Friday. Instead of the bread machine, I used the Ankarsrum to make the dough. As usual, I topped with tomato sauce (the last I had frozen from our garden), Canadian bacon, chopped up mozzarella, sliced mushrooms, chopped red bell pepper, green oinion, Greek olives on my half, and Parmesan.

[Mike Nolan]

Sunday is the Super Bowl. I've got a few ideas for snacks and a meal, but it'll just be the two of us (and my wife usually only watches for the ads, lately not even that.)

Anybody doing a bigger spread?

[Italiancook]

BakerAunt, I admire that when you wanted cookies for tea, you baked a fresh batch. I'd no longer do that, but I still like to have cookies at-the-ready. So I prepare the dough in advance and freeze it in cookie shape. If the cookie has a lot of fat, think chocolate chip cookies, I scoop them out with a round scooper. I don't take the time to roll them into a complete ball. I don't object to having a flat side.

I place these dough balls on a waxed paper-lined cookie sheet. I flash freeze them on the pan for 1 hour. Then I place a tea-time serving plus one or two for my husband in Kroger sandwich bags. (Kroger brand cheaper than national brand.) I put the sandwich bags inside a Ziplock gallon freezer bag & freeze. I write the baking time and temp on the Ziplock bag. My experience is that frozen cookies will bake completely from frozen at the upper baking limit on the recipe. But you'd need to experiment with your oven, since ovens vary.

For less fat cookies, such as anything with oatmeal, I scoop them out onto the waxed paper. Then I use the bottom of the small, round cylinder of my Cuisinart food processor to gently, slightly press each cookie ball to form a cookie shape. Because, less fat means the frozen cookie will bake up round, not flat if they're not flattened a little. I don't completely flatten the cookie. Maybe only half-way or less. That way, the cookie will rise a little and still be a flat cookie shap when baked from frozen.

I bought two 1/8 sheet pans from Williams-Sonoma (Gold Touch, but I think they're now branded as W-S.) They're non-stick. When I need a cookie or two, I pull out a sandwich bag from the Ziploc freezer bag & place them on the 1/8 sheet pan. I take them out and place on pan at the same time I start preheating the oven. I don't recall having ever greased a pan for this, but maybe I have. I think that if the recipe had called for a greased pan, I'd grease the tea-time cookie sheet. The 1/8 sheet pan holds 4 cookies -- 5 if I don't mind they run together. If a recipe wanted a grease pan, I would have written that on the Ziploc bag.

I no longer make a normal batch of cookies just to have in the house. Too much temptation & too much working making and baking them all in one day. I make a batch, follow the protocol I've stated here & freeze all except what we'll eat in a day or two. Been doing this for ages, and my "future self," as you once said, thanks me everytime.

[BakerAunt]

For dinner on Thursday, I roasted sweet potato chunks tossed in olive oil in the convection oven at 350 F for 55 minutes, which was perfect. In the big oven I roasted two thick boneless pork slices with pecan, paprika, and Dijon mustard coating. We cut one of the pork slices in half for tonight, and the other will be for another dinner this week. We finished up the last of our frozen mixed vegetables and peas. We have delayed a big grocery run to the county seat because we keep having more snow. This afternoon we got another centimeter (about 3/8") of snow, with more predicted for tomorrow. Scott is the snow driver, but he really hates getting all that salt on the car. However, we still have a small grocery store in our town, and we are well stocked, as I have a siege mentality, fine-tuned from living through earthquakes, civil unrest, Covid, and major electrical outages.

[skeptic7]

I had pancakes for breakfast slathered with maple syrup and a little butter. Also a piece of ham. I ate all the pancakes ( 1/4 recipe ) instead of saving some for tomorrow.

[navlys]

I decided to try ChatGPT and ask for a recipe using boneless skinless chicken thighs, tomatoes and sour cream. I specified making it in the oven. The site gave me an oven temperature and a vague idea on how to combine the ingredients. I chose what spices to add. It turned great. Since we are only here (FL) for 2 more months I don't want to buy a lot of ingredients to take back.

[chocomouse]

I made Anadama bread today. I'm going to work my way through a new (to me) cookbook, Secrets of a Jewish Baker.