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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!
I made Oven Crispy Fish and Chips for dinner on Monday. We had it with microwaved frozen peas.
I made yogurt earlier in the day.
Aaron--Vitacost carries the Bob's Red Mill Scottish Oatmeal.
Vitacost is having a $10 off a $50 purchase order, which includes free shipping if your order is over $49. The only catch is that is $49 for free shipping AFTER the discount.
I am very happy about the Honey Spelt Sourdough Bread I baked yesterday. It has a more open crumb, and the spelt has a milder, sweeter taste than whole wheat flour. Using 1 1/4 cups BRM bread flour gave the bread enough gluten to hold its shape.
Fascinating, Mike.
A little Girl Scout Cookie humor:
Aaron--that is a huge project that you have undertaken. What a wonderful way to reach out to the members of your temple.
Your discussion about your Challah reminded me of Roban Woban from the King Arthur Baking Circle. She once recounted that as she was standing in a very long line at a Jewish bakery before one of the holidays, she suddenly thought, I can bake my own, and from that point she did. Perhaps some people will be inspired to learn to bake Challah from your efforts.
On Saturday, I baked Honey Spelt Sourdough, a recipe that came from King Arthur. I do not have the Emile Henry 9x5 covered loaf pan, so I use my Emile Henry long baker to make a longer, shorter loaf. I used 2 Tbs. of my bubbly starter last night in the levain, rather than the 1 Tbs. specified, since I have a goopier starter. I added ¼ cup of special dry milk and cut the salt to 1 tsp. I have baked this bread several times, and have had it sag in the middle, so I replaced the King Arthur AP with Bob's Red Mill bread flour and used 1 ¼ cups. I replaced the 2 Tbs. butter with 2 Tbs. avocado oil. After the second rise in the long baker, I slashed it down the center, as the recipe specifies, rather than my usual side cuts, and baked it for 30 minutes before removing the top for five more minutes. That put it at over 200F for the interior temperature, about 10 degrees hotter than specified. It is a lovely looking loaf, with no center sagging. I look forward to slicing it tomorrow for lunch.
I also baked another recipe of oatcakes, as we were out of cookies to have with afternoon tea. The oatcake recipe goes together quickly. Tomorrow, I will see about baking more biscotti.
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