BakerAunt
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I made yogurt on Saturday. I also made chicken broth using the bones in the freezer from the chicken we had for dinner on New Year's Day.
For dinner, I made Cider Braised Chicken with Mushrooms and Spinach, which I developed from a Washington Post recipe; I mostly kept the method and changed almost everything else. I had frozen the 2 cups of cider from the farmers market in the autumn. The spinach came from today's farmers market. We had it with mixed brown and black rice that I cooked in some of the chicken broth. We had another 2 ½ inches of snow overnight, so it made for a comforting meal. Except for a brief period one day, temperatures have not been above freezing for nearly two weeks, and the highs have only been in the teens.
Skeptic--Taste is one reason I like using barley flour, but I also find that its lower gluten content can make more tender scones and cakes. In some ways, it is a great replacement for cake flour which has a lower nutritional profile. When Bob's Red Mill stopped selling barley flour, I needed to order it, and it comes in an 8 lb. bag, so I like to use it when I can.
Wolf will let you specify black knobs instead of the standard red, but I like how the red ones stand out on the oven.
We happily repeated the dinner from the past two evenings.
Another suggestion for Aaron's daughter: a bandana or head scarf.
On Thursday morning, I baked "Crumb-Topped Apple Spice Muffins," a recipe from Beatrice Ojakangas' Light and Easy Baking. I make it half whole wheat, replace the 4 Tbs. of butter with 4 Tbs. canola oil, add 2 Tbs milk powder, and 1 Tbs. flaxmeal. I replaced nonfat yogurt with buttermilk. I used Winesap apples and added 1/3 cup chopped pecans. I did not do the crumb topping but sprinkled with Penzey's Cinnamon Sugar blend.
Thank you all for the birthday wishes.
My cake (Bischofsbrot) came out very well. It's a delicious way to celebrate my 70th birthday.
We had more of the pork loin roast with butternut squash, barley, and kale.
I use canola oil in sone of my recipes. For a recipe where a little more fat is ideal, I like olive oil or avocado oil which have 2 g per Tbs. as opposed to 1 g per Tbs. for canola. However, Mike is correct: in some recipes there is just no substitute for butter. Sometimes half butter and half avocado oil will give the desired taste with less fat.
Aaron--You mentioned that you are looking at a Wolf stove. That is what I got, and I still love it after seven years. I chose dual fuel, so gas burners with electric oven. A two-thirds sheet pan just fits. If you get the Wolf, go for the red knobs!
I did not get the Wolf hood. We have low ceilings, and it would have been far too powerful. The sales rep who helped us recommended another, which was also a lot less expensive. We went with another Amana refrigerator with freezer drawer on the bottom. (Our 25-year-old Amana is in the Annex kitchen.)
On Tuesday evening, I baked Bischofsbrot, which is a firm cake with walnuts, regular and golden raisins, dark chocolate chips (72% cacao this time), and maraschino cherries, of which I put in extras. I make it with half barley flour and half King Arthur AP flour. I replace the 6 Tbs. butter with ¼ cup avocado oil plus 2 Tbs. buttermilk. It bakes in a 12-inch long, narrow loaf pan at 300 F for 90 minutes. For the first time, I used the Ankarsrum for something other than bread and employed the plastic bowl and the whisks. I will write up the details for those interested in how the mixer works. I will say, however, that I continue to be impressed.
Aaron--You can probably do the bread in a Dutch oven, as Skeptic suggests, but I don't know if the cold start would work the same or not. It's worth the experiment.
Joan--What kind of oil did you use in your bread? I like either olive oil or avocado oil. Oh, and your loaf is beautiful!
Apologies for not getting the thread started on the Ankarsrum adventures. A lot is going on. I will try getting to it in the next day or two.
Skeptic--I'm always bemused by the run on certain products before a storm, as these are usually products that I keep well stocked.
Monday night's dinner was Oven Crispy Fish and Chips with Dill Tartar Sauce and microwaved frozen vegetables. I had intended to make coleslaw in the afternoon, but I have been having an issue with my foot, and my doctor had an open appointment. Scott drove me over in the early afternoon. I am glad we have four-wheel drive. The roads were mostly ok, but we still slid a bit a couple of times. No other cars were around when we did.
For dinner on Tuesday, I made Pork Loin Roast with Butternut Squash, Barley, and Kale. It is a perfect recipe for winter, as the pork and barley cook in a braise, then while the roast rests, the squash, kale, bit of cider vinegar, and grated Parmesan are added. We have enough for several days. The roast and the two butternut squash I used came from the autumn farmers market.
We have had another five inches of snow as of late Sunday morning. That called for Pumpkin Oat Wholegrain Belgium Waffles for breakfast. Annie approved. Scott says the waffles have powered his snow shoveling. Overnight snow means shoveling more of it at once. When it snows during the day, he can clear it periodically.
I baked Rustic Sourdough Wholegrain Bread in a Cloche in the afternoon. I have posted the recipe as I have made it in the past with the other mixer. (Yes, I know that I have liquids in oz. and dry ingredients in grams.) Tonight, or tomorrow, I will write about my experience making the dough in the Ankarsrum in the thread about the mixer that I will start in Discussions. It is a lovely loaf of bread, so I will try to add a picture tomorrow as well.
From last night into this morning, we had another 5 1/2 inches of snow. We finished up the beef stew for dinner, with more cornbread.
I also made yogurt today.
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