Search Results for '("C'

[chocomouse]

That's interesting, Mike. I don't recall any yeast recipes that call for buttermilk, so it makes sense. However, I've read in several places that adding an acid to yeast bread recipes helps the rise, and indeed, several of my rye recipes call for an acid (specifically, dill pickle juice).

[RiversideLen]

Choco, those zucchini patties sound interesting.

I had a grilled cheese (smoked cheddar) stuffed with a hamburger patty and a side of kale.

[chocomouse]

For dinner, we had chicken patties, fresh green, yellow, and purple beans (which turned green when cooked) and zucchini patties. That was a new recipe, and I will be making it again; they were excellent. Shredded zucchini, shredded cheddar, eggs, chopped onion and garlic, and basil. Scooped with a 1/4 cup disher into a buttered skillet.

[BakerAunt]

Speaking of oil in place of butter in recipes:

On a rainy Monday, I decided to see if I could adapt a recipe, "Cinnamon-Apple Bars with Peanut Butter Glaze," which is in the King Arthur Whole Grain Baking. I had made it back when I was still baking with butter and liked the bars, although I made a note to lose the topping which was too sweet and overpowered them. I have leftover applesauce from last week's cookie experiment, and this recipe uses a cup. I replaced ¾ cup butter with ½ cup canola oil and ¼ cup buttermilk. I added a Tbs. of flax meal and 2 Tbs. Bob's Red Mill milk powder. I reduced the salt from 1 ½ to ½ tsp. Instead of grinding the oats to make flour, I used quick oats and combined them with the flour and dry ingredients. I used just ½ cup cinnamon chips (75 g). I baked in a 13x9 inch glass dish. I have started to prefer glass dishes for bar cookies or cakes. I baked for the shortest time, and they tested done. After the bars cooled, I glazed them with some glazing sugar that came from King Arthur long ago that I had in the pantry. King Arthur does not sell it anymore. It does not have cornstarch, so it dries with a nice glossy surface. My husband and I sampled them for dessert tonight, and I would certainly bake my adaptation again.

[Mike Nolan]

I've never been fond of breads with potato flour or potato starch in them, whether they're softer than other breads is something I've not noticed.

Peter Reinhart recently suggested I try using oil or shortening instead of butter in a buns recipe (like Moomies) to produce a softer bun. Haven't tried it yet. I will say his marbled rye bread, which uses a little Crisco, is a really soft rye.

[Mike Nolan]

Tonight's stir fry was so good that Diane is actually taking some for lunch tomorrow, something she almost never does. I usually wind up eating stir fry leftovers for lunch for the next 2-3 days.

This one had some locally grown red pepper, broccoli and zucchini, some mushrooms and the usual list: beef (top round this time), onions, celery, carrots, bean sprouts, pimentos and water chestnuts. I used a little molasses and a small package of beef stock to make sure there was enough sauce.

[Mike Nolan]

These Colorado peaches are good, but I've had sweeter ones.

The peach-cherry cobbler was a bit of a disappointment, with these peaches it isn't quite sweet enough (just 3 tablespoons of honey and 1 tablespoon of demera sugar on top) and the peaches sort of overwhelm the cherries for flavor. I think it'd be better with some ice cream on top, though. (Ice cream improves many desserts.)

[Mike Nolan]

Probably making something with zucchini today, I'm running out of refrigerator space for them!

I also have a peach-cherry cobbler I'm planning to make (I bought a lug of Colorado peaches on Friday), if I can find some sweet cherries. (Hy-Vee had them in their sale ad, but their grower got too much rain and they couldn't pick the orchard.)

[BakerAunt]

I had a scant cup of grated zucchini left over from when I baked the Zucchini Oatmeal cookies earlier in the week. For lunch on Saturday, I sauteed chopped onion in olive oil, then added the grated zucchini and briefly cooked. I whisked an egg and poured it over the zucchini-onion mixture. After the egg set, I had planned to flip it, but I realized that would be difficult, so I settled for sprinkling ¼ cup of mozzarella over it, then folding it like an omelet. I put it between two slices of bread, after adding a couple slices of tomato, and it was an excellent sandwich.

To go with leftover roasted chicken thighs on Saturday, I made a mash-up of Kenji Alt-Lopez's "Fast and Easy Pasta with Blistered Cherry Tomato Sauce and Deb Perelman's "Roasted Cherry Tomato Pasta." We have an abundance of cherry tomatoes, as my husband accidentally planted an extra one that he thought was a regular tomato plant. I heated 3 cloves of minced garlic in cold olive oil for about 30 seconds, then added cherry tomatoes--about 2 ½ cups. Although Kenji does not cut them, my experience is that they should be halved. While the tomatoes cooked for 10 minutes, I started 8 oz. of water for rigatoni. In a separate skillet, I sauteed red bell pepper and green onion in olive oil, then added sliced mushrooms, more olive oil, then chopped yellow and zucchini squash. I had a bit of leftover kale, so I threw that in. As the tomatoes got saucy, I added a bit of pasta water. I poured the vegetable mixture into the now saucy tomatoes and added a splash of balsamic vinegar. (That idea came from Deb.) I drained the pasta, reserving some of the water and added the pasta to the tomato mixture. I added just enough pasta water to make a nice sauce, then grated Parmesan over it and mixed it in. I grated extra Parmesan over individual servings. Cherry tomatoes make a great light sauce with just the right amount of sweetness. My husband is now glad that we will have so many cherry tomatoes.

We had some of a small loaf of zucchini bread from the freezer for dessert, so I have eaten a lot of summer squash today!

[RiversideLen]

Happy Anniversary Baker Aunt and Chocomouse!

I have a previously cooked burger in the fridge and I bought hot dogs today so I'm thinking it's going to be a burger and a dog (burger isn't big). I'm going to rummage through the veggie bin and have what needs to be used with it.

[chocomouse]

I do use a bread machine for mixing and kneading bread dough. But I've never done half at a time. Actually, I've found I can increase the amount of flour (including whole grains, seeds, nuts, etc) to around 6 cups and still get excellent results. My current machine is a (inexpensive) Hamilton Beach, and I'm sure it won't last as long as using it to mix only 4 cups of flour. But I can get 2 loaves of bread out of it.

[chocomouse]

Last weekend we went to our favorite bakery in Portland, Maine, Scratch. Previously, we had learned that their Danish didn't arrive in their tiny store until 9:30 a.m. (We had learned the hard way!). So we arrived about 9:45 and stood in line for about 10-15 minutes to get in the door. Sold out!! Of course, we found several other items that were also outstanding, but the Danish is the best I've ever had.

[cwcdesign]

We order breakfast pastries based on occupancy - if we do t sell out, they're awful by the end of the day. Sometimes people get upset if we don't have them, but we tell them to come earlier the next time. It's not worth it to order more than we can sell - it's better to sell out (ours are OK, but we have a friend who's a fabulous baker and you want to get to her shop early)

[BakerAunt]

We were almost out of bread, so on Monday I baked Pumpkin=Rye-Whole Wheat Bread, a recipe that I adapted from Jane Brody's Good Food Gourmet (pp. 416-417). I use buttermilk rather than regular milk, reduce the molasses from ½ to 1/3 cup, reduce the salt from 1 Tbs. to 2 ¼ tsp., used a combination of BRM dark rye and King Arthur Pumpernickel, added special dry milk, replaced 4 Tbs. butter with olive oil, and replaced half of the AP flour with whole wheat and the other half with BRM artisan bread flour. I also add ½ cup of mixed grains--in this case barley, rye, and oats. I found that the dough was a bit too much for two 8x4 pans, so I bake it as two 9x5 loaves. That makes them not as high but wider. Essentially, it is now my recipe. One reason I chose this recipe is that I need to make freezer space for green beans, so that means I need to use some of my supply of frozen pumpkin.

[navlys]

I finally finished using up most of the almond flour that I purchased (why???) Anyway one of my friends mentioned this almond cake her son loves and said it was an easy recipe. And it called for almond flour!!! So I made it and it is delicious. I had to search for the source of the recipe and it comes from Milk Street. It's called "the best Spanish almond cake". It doesn't have butter or oil. It does call for 3 eggs and 3 egg whites. I didn't have turbinado sugar for the top so I used brown sugar. I'm sure the recipe can be found on line but I don't want to ruffle any feathers so I'm not printing it.