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On Monday, I baked my Whole Wheat Sourdough Cheese Crackers from dough that I made last week.
November 13, 2023 at 6:40 pm in reply to: What are you Cooking the Week of November 12, 2023? #41021For dinner on Monday, I made roasted bone-in chicken breasts, which we had with leftover roasted potatoes and microwaved fresh broccoli.
I also made yogurt today.
When I was growing up, we used to fight over who got the heels for making toast. That was store-bought bread. My mother would sometimes save up heels in the freezer, so that we could all have them toasted. I still like toasting the heels; indeed, I like it even more now that I bake my own bread.
I must have my movies mixed up.
CWCdesign--I'm glad that your Rye Semolina Bread came out well.
I agree with Mike about rye breads. As for other yeast breads, I think it may be more a matter of practicality. once the loaf has cooled. The bread making process takes 4-5 hours, and then the loaf needs to cool completely before cutting, which means another 3-4 hours. My chances of timing that for a mealtime are not great unless I start very early in the morning and plan to have it for dinner.
As for cutting warm bread, Peter Reinhart once wrote that a warm loaf of bread is like a teenager on the verge of adulthood: the bread looks done, but inside it is still baking.
I will bite into warm rolls, although they have a much softer texture. However, rolls cool faster than a loaf of bread.
With my quick breads or cakes that are oil-based, I read an article from Bon Appetit or Epicurious (back before they erected the paywall), that gave hints for oil cakes, and one of them was to bake it the day before to give the spices time to infuse the bread. On the occasions when I have cut one the day I baked it, I have noted that the flavor and texture gets better with time. That is not true of butter cakes, which can begin to dry out.
We were mostly out of bread, except for two sub rolls in the freezer, which I want to save for chicken salad sandwiches later this week, so on Sunday, I baked bread. I chose the Pumpkin Rye-Whole Wheat Bread that is my recipe, based on a radical adaptation of one that Jane Brody includes in her Good Food Gourmet. Mine has twice the whole grain, I am still playing a bit with the recipe. I mixed it differently this time by including more of the bread flour in the first flour addition that I then allow to rest for 15 minutes before adding the rest of the bread flour with the salt, and then the oil. I also used avocado rather than olive oil. I used 15 oz. of homemade pumpkin puree frozen two years ago when I had my first and only fairy tale pumpkin. I kneaded the dough for 9 minutes on the third speed of my Cuisinart stand mixer, and I allowed for longer rising time, about 90 minutes for the first rise and 70 minutes for the second. I bake the recipe as two 9x5 loaves. The loaves look good, and I look forward to slicing one tomorrow at lunch. The other goes into the freezer.
That's a cute cartoon. We were able to keep our local rabbits out of the garden with chicken wire around the bottom. It helped that they seem to like the variety of grasses and plants in our lawn, including some that my husband was pleased that they ate.
One of our farmers' market vendors has had a major problem this summer and fall with groundhogs. They ate their melons, radishes, turnips, and some other vegetables. He estimates it cost them at least $25,000 in sales. One groundhog even buried a bicycle when he tunneled into their barn. So far, the vendor has trapped SIXTEEN. He has much sympathy for the golf course groundskeeper in Groundhog Day.
November 12, 2023 at 6:04 pm in reply to: What are you Cooking the Week of November 12, 2023? #41002We had leftover beef stew. The flavor has improved overnight--as is true of all stews--but we still agree that I will go back to my standard recipe that uses red wine instead of cider and different spices.
Mike--Here is the link to the KABC blog discussing the flour.
https://www.kingarthurbaking.com/blog/2023/11/07/the-flour-of-the-futureAnd here is the flour:
https://shop.kingarthurbaking.com/items/regeneratively-grown-climate-blend-flourAt $5.95 for 2 lbs., methinks it is somewhat pricy.
I love going to craft shows, Joan.
On Saturday, I experimented with using cider rather than red wine in my beef stew. I changed the spices. I used 2 tsp. dried rosemary, 2 tsp. cinnamon (added the second halfway through), ½ tsp. allspice, and ¼ tsp. cloves (halfway through). I used 2 cups of cider initially, then added another half cup when I added the potatoes, carrots, and bell pepper. I still used some tomato paste, which it needed. The stew is good, but I prefer my red wine version, which is fine by my husband who says it has too much spice. I think that it is missing something in the overall taste profile.
BTW, the pasta salad I made yesterday was great. I now have a use for those four jars of zucchini relish that I canned.
We had leftover stir-fry for Friday's dinner.
Chocomouse--the cheesecakes sound delicious. Phooey on the recipe author for saying not to grease the pans!
I baked a Pumpkin Pecan Loaf Cake Friday evening, using the Nordic Ware Pumpkin and Wheat Stalks pan. The recipe came with the pan, but I have adjusted it by using some whole wheat pastry flour, adding some milk powder, reducing the oil, and reducing the granulated sugar. I also omit the raisins, as I do not care for them in pumpkin bread. This time, I checked the internal temperature with my trusty instant thermometer. The cake will rest overnight, and we will start slicing it tomorrow.
November 10, 2023 at 12:58 pm in reply to: The joys and frustrations of being a cookbook author #40980This thread should have been titled: The Quest for Good Italian Beef. 🙂
November 10, 2023 at 12:58 pm in reply to: What are you Cooking the Week of November 5, 2023? #40979Friday was a morning for cooking experimentation. I roasted a large butternut squash and pureed it in the food processor. I then added it to about 1 ½ cups of turkey broth from the freezer that I had heated. I tasted it, then decided to add a splash of apple cider, then another, probably about 3-4 Tbs. in total. I added 1 tsp. of Penzey's Now Curry. It is the best butternut squash soup that I have ever made. The apple cider gives it just a hint of sweetness, which plays well with the spice. I set aside some for tomorrow and will freeze one serving for the "What will I have for lunch?" conundrum.
Another experiment involved the 4 oz. jar of mostly liquid, but some vegetables left over from when I made that zucchini relish. This jar I did not process but refrigerated. I found a recipe for pasta salad that uses cider vinegar on the internet at Preppy Kitchen, by John Kanell that I could adapt. I had some pasta in autumn shapes (leaves and pumpkins) and I cooked about 1 1/2 cups of it. I combined the contents of the relish jar with 1/3 cup olive oil, chopped red onion, and a minced clove of garlic. I added 2 tsp. of honey to get a tangy but mellow taste. I also added a small green bell pepper that we picked before the freeze that will not be turning red, and ½ tsp. Penzey's Salad Sprinkle. I mixed that with the pasta, then halved and added some of the cherry tomatoes that have ripened in the house. I will let it rest overnight. I may add feta to it tomorrow.
I made stir-fry on Thursday, using leftover pork from last night, along with soba noodles, de-glazing from last night's pan, carrots, celery, red bell pepper (from our garden), broccoli, mushrooms, and some green onion tops from my husband's pot of green onions on the porch.
I am having to order my soba noodles from Vitacost, as the Kroger in the next town has stopped carrying them.
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