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I made yogurt on Sunday.
For Sunday dinner, I roasted a 3 lb. chicken that I found marked down to 99 cents per pound at the grocery store yesterday. We still have lots of the brown rice with mushrooms left over from Wednesday's and Friday's meal, along with a single chicken thigh, so we will have that with the small chicken, along with a yet to be determined vegetable.
We ran out of bread, so on Saturday, I baked three loaves of my adaptation of Grandma A's Ranch Hand Bread. My changes are substituting a lot of whole wheat flour, using part bread flour and King Arthur AP, adding flax meal and special dry milk, replacing most of the milk with buttermilk, and using 4 Tbs. olive oil rather than butter. We will start slicing one loaf tomorrow, and the other two will go into the freezer.
Lovely Challah, Aaron!
Mike has started a trend!
I haven't any ideas on how to cut chocolate so that it does not break up, Aaron, so I'll wait and see what others say.
I baked the King Arthur Favorite Fudge Birthday Cake on Thursday for my husband's birthday on Friday. I used olive oil for 2/3 of the oil (other third was canola), and instead of King Arthur flour and cornstarch, I used Gold Medal AP flour for both. The result is a lovely, tender cake.
My husband and I discussed the glaze. While the KABC version is wonderful, it is also quite heavy on saturated fat, and there are only two of us to eat the cake. I gave him the option of a half-recipe (6-inch) cake or the glaze I used on the Valentine's cake. He chose the latter, so I increased it by a third, so that I would have enough for the center and top of the cake (no split layers). I also used buttermilk rather than regular milk. It went very well with this cake, so I will do it again. Indeed, I think that the original frosting to some extent overwhelms the cake, so that it does not get as much appreciation.
The ingredients were 2 cups of powdered sugar, which I then sifted into the bowl. 5 Tbs. + 1 tsp. double dark cocoa powder (also measured then sifted), 4 Tbs. buttermilk, and 2 tsp. of vanilla. I beat well with a hand mixer.
My only concern is that the new frosting tastes a bit strongly of the powdered sugar to me (my husband does not notice it), so I need to figure out how to neutralize that and get more of the chocolate flavor to the fore. Any ideas?
For those of you thinking about cooking a traditional St. Patrick's Day meal:
One of my best friends visited us for an overnight on Wednesday, so I made Tarragon Chicken with Mushrooms and Brown and Wild Rice. We also had microwaved fresh broccoli. The dinner was excellent, but I was unwell afterwards. Neither my husband nor my friend had any issues, so it was not food poisoning. I make this recipe only about twice a year or so, in part because the chicken thighs cook atop the rice, and I usually roast chicken on racks so that the fat drips off and can be discarded. I'm wondering if that was the issue for me this time, although it has not been a problem in the past.
That chicken pot pie looked delicious, Mike.
I learned last year that we have a local maple syrup producer who showed up at the farmers' market again last week. With our on and off weather, they are having a prolific season.
I'm also a fan of the BRM white pastry flour as well as their whole wheat pastry flour.
One of my best friends is in the area and will visit us tomorrow, stay overnight, then continue her trip. She cannot have dairy, so on Tuesday, I baked Honey Oatmeal Rolls, a recipe that I adapted from the King Arthur site. I used oat milk in place of the milk, and I substituted 3 Tbs. avocado oil for the butter (as I always do these days). I cut the salt to 1 tsp., the yeast down to 2 tsp., and replaced 2 cups of the AP flour with whole wheat and used bread flour for the rest. My husband and I will sample them with the stew tonight.
When we went to the local grocery on Tuesday, I decided that I would base the meal on whatever we found there at a good price. Beef for stew was on sale, so I made my beef and vegetable stew for dinner. We had snow on the sidewalks and ground this morning, but only traces remain. It is cold enough that beef stew hits the spot.
This cartoon is for CWCdesign--We've all been there with remodeling!
I baked an apple pie yesterday evening, so we will begin slicing it at lunch today.
I baked Orange Pecan Biscotti on Monday, using the zest and some juice of two Cara Cara oranges. I discovered this variety last year. They are sweet and delicious, and I will never go back to regular naval oranges in my baking. I had baked this recipe last year, so I kept my tweaks and reduced the sugar a bit from 1 ½ cups to 1 1/3 cups.
I also baked a Crumb-Topped Apple Pie with most of my remaining Winesap apples that needed to be used. I wanted to have a pie for Pi Day tomorrow!
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