This Sunday afternoon, I'm trying a new recipe, "Ginger Biscotti with Pistachios," a recipe from Fifty Seven Fifty Seven, in New York, that appeared in the R.S.V.P. column of Bon Appetit (June 1997), p. 26. Instead of roasting 3 oz. of almonds and using the food processor to chop them with the dry ingredients (if I am going to pull out the food processor, it had better be worth cleaning it), I used 3 oz. of almond flour. I also did not do an egg glaze. The ginger taste is not overpowering, so even my husband, who complains about ginger, finds them delectable. I will bake this recipe again.
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This topic was modified 8 years, 6 months ago by
BakerAunt.
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This topic was modified 8 years, 6 months ago by BakerAunt.
I was thinking of trying out the soba noodle recipe to which Mike gave a link, but first I googled "how to cook soba noodles" and ended up here:
http://www.thekitchn.com/how-to-make-soba-noodles-from-scratch-cooking-lessons-from-the-kitchn-191038
Fresh ones only cook in boiling water for about 60 seconds.
This article states that only two kinds of Buckwheat flour work for noodles (or at least for this site's recipe): the buckwheat from Anson Mills and a brand called "Cold Mountain" sold in Asian supermarkets. One poster says that Bob's Red Mill does not work for this particular recipe. There seems to be an implication that buckwheat flour for noodles is processed differently. I will need to do some additional research.
When I made spaghetti squash a couple of weeks ago, I cut it in half, removed the seeds, coated it with oil, added salt and pepper and roasted it, cut side down, on parchment at 425 for about 40 minutes. I allowed it to cool then used a fork to produce strands. I also cooked meatballs in marinara to serve with the spaghetti squash. I kept the meatballs simple, just ground beef, some bread that had been soaked in milk, an egg, salt, pepper and basil. The marinara was a can of tomato sauce and a can of diced tomatoes, with some salt, pepper and a few herbs. (Sometimes I throw a half cup of 4 cheese blend into the marinara, I don't remember if I did that this time or not.)
What a weird coincidence! I was going to look up recipes using spaghetti squash since I bought one at the farmer's market. Anyway why do I buy things with no plan in mind to use it? Did I read something online about spaghetti squash and it just stuck in my craw and urged me to buy the squash when I saw it? I often buy ingredients for recipes that I can no longer locate. I probably have 15 sites where I have saved recipes. Anyway if I find a good spaghetti squash recipe (side dish) I will let you know.
For a quick dessert for Friday dinner, I baked the brownie recipe from Better Homes and Gardens New Baking Book, (p. 219) and covered the top with Halloween sprinkles before baking.
Having just gotten off work when I replied (and cuz I haven’t made tenders in a while) BakerAunt reminded me that I would sometimes mix the Buffalo sauce with mayo. I second mixing Parmesan in with the breadcrumbs
I used to soak my boneless chicken breasts in buttermilk (powdered) and a little garlic powder for several hours or overnight. The buttermilk did something strange to the texture of the chicken. Then I decided 1 or 2 hrs was plenty.
This recipe originally appeared in Bon Appetit (June 1993). I adapted it by cutting the sugar from 1 to 1/2 cup. I like it as a snack or as a light breakfast without milk.
Cherry Granola
2 1/2 cups old-fashioned oats
1 cup unsweetened, large-shred coconut flakes (about 1/4 inch wide)
1 cup coarsely chopped pecans
1/2 cup pepitas (shelled pumpkin seeds)
1 tsp. ground cinnamon
1/2 cup dark or light brown sugar
1/4 cup water
3 Tbs. canola oil
2/3 cup dried tart (or sweet) cherries
Place rack in top third of oven, and preheat to 325F.
Combine first five ingredients in large bowl. In 2-cup, heavy saucepan, bring brown sugar, water, and canola oil to a boil over medium heat, stirring occasionally. Add sugar mixture to oat mixture, and stir until well-combined. Spread evenly in a 13x9 inch baking pan.
Bake for 15 minutes, then stir. Bake for another 10 minutes, then stir in cherries. Bake ten minutes longer, until golden brown, stirring as needed.
Remove from oven and stir. Cool completely. Store in airtight container.
I spent the afternoon shelling some of our pecans, and on Wednesday evening, I baked "Cherry Granola," a favorite recipe of mine for many years, although I have not made it in a while, that originally appeared in Bon Appetit (June 1993). I always cut the sugar in half. I will post it.
My husband has dinner duty tonight, which will include pork chops and some more of the fresh green beans from his garden. I will likely make a potato side dish (details to be added to this post later).
Addition: I made the crunchy, roasted garlic potato recipe that I used a couple of weeks ago.
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This topic was modified 8 years, 6 months ago by BakerAunt.
I think the curved design is for the shape. It makes the longer loaves that look like the ones you find in the store, pre-cut and sold as sandwich rye. I have two (which I cannot find among the moving boxes; I suspect that my husband probably closed up and labeled the box, and he only wrote general labels or what he saw on the top--sigh). I use mine for the KAF sandwich rye and for some "hearth" breads. I also use them for my Swedish Limpa Bread. I find the shape helps give me a higher rise than when I was doing them on a baking sheet, but my shaping technique was not that good back then. It has improved due to tips I've picked up here at Nebraska Kitchen, but I would still use the pans--when I finally find them!
Thanks for the tips. I know I prefer all butter over butter and shortening. I'll look at some of these recipes. I've always wanted to try lard, too but then my wife wouldn't eat it (not that she eats pies anyway).
I couldn't sleep and was watching "Halloween Wars" on the Food Network and saw a new use for wafer papers. Someone made a giant birdman out of cake and spun sugar (and maybe pumpkin) and the feathers were wafer paper. It was pretty neat.
I believe it was this episode.
It looks like USA must have that pan back in production, I can find it at Kohls, WalMart and Bed Bath & Beyond's websites, too (all for online orders only).
