Forum Replies Created
-
AuthorPosts
-
I was able to buy some lovely organic red potatoes at the farmers' market last Saturday. For dinner on Wednesday, I cut them into chunks, tossed in olive oil and Penzey's Chicago Steak Seasoning before roasting for 45 minutes at 400F. The seasoning had been included in a gift box, so this was the first time I tried cooking with it. We all agreed that it is delicious, although my husband found it a bit heavy on the black pepper, of which he is not fond. We had the potatoes with pork that he pan-cooked and microwaved fresh green beans from our garden.
I baked two loaves of Rye/Semolina/Whole Wheat Bread (adapting Len's recipe) on Tuesday. It is a favorite bread and in regular rotation.
I also baked Olive Oil Greek Yogurt Brownies.
I've never baked the rolls, but I remember the recipe because I posted it here at Nebraska Kitchen when we were saving recipes from the Baking Circle:
Mike--one of the venders at our farmers' market had a limited supply of black raspberries: $5 for a half pint, and they did not have many, since they face the same weather issue as we do. Your son must be getting a much better deal. I do not recall if it were four or five years ago when I had so many black raspberries that I even made 2-cup jars of jam. At the time, I thought that was the norm and had plans to can pie filling. If these recent weather patterns hold, those days may be over.
Dinner on Monday night was a lentil-barley-turkey-vegetable soup that I threw together using some of the broth I made yesterday, the potato water from the potato salad I made last week, carrots, celery, red bell pepper (from our garden), ground turkey, mushrooms, garlic, rehydrated dried onion, 2 cups mostly brown lentils although I mixed in some red as well, 1/3 cup barley, 1 Tbs Penzey's Bouquet Garni, a zucchini and turnip greens (both from farmers' market), and 2 tsp. cider vinegar to balance out the greens. We have enough for several meals.
On Sunday, I made jam using black raspberries from our terrace and a few my husband gathered in the woods. It was a disappointing season for the berries, after a promising start, because we had too much very hot and dry weather. Some failed to develop and others dried up.
After crushing the ones that I have been picking, I realized that I only had 2 cups, and the low-sugar recipe requires 3 1/4 cups (usually I use at least 3 1/2 cups). I did not even have enough for the high-sugar version. I stopped work and went to the grocery and picked up a small package of blackberries and a small package of raspberries, which gave me enough for the low-sugar version.
I canned three (8 oz.) jars and one 4 oz. jar. I have a scant 4 oz. jar that I stuck in the refrigerator without canning. I think that the raspberries may overwhelm the black raspberry flavor.
On the terrace, the blackberries are turning red, so they should be ripening soon. We had two significant rains this past week, which helped the blackberries, but I am not counting my jam jars until the berries ripen.
I used to do baked potatoes in the microwave when they were not sharing the oven with the entre. I've never tried sweet potatoes. These days, I use the countertop convection oven for smaller amounts of sweet potatoes or regular potatoes.
Another thought on your crackers, Chocomouse: If your oven has a convection setting, use that when you bake crackers. In my oven it helps them bake more evenly.
Zucchini has arrived at the farmers' market! On Saturday, I made my adaptation of the squash oatmeal quick bread in Ken Haedrich's The Harvest Baker. I baked it in a 4-well Bundt loaf pan. I will freeze two loaves and let the other two rest overnight for Sunday and Monday desserts.
On Saturday, I made yogurt. I also made broth from the bones of yesterday's turkey and those from a chicken that I had in the freezer. Our dinner was leftover turkey and potato salad and microwaved frozen peas.
What recipe were you using, Chocomouse? Some work better than others. After I bake my crackers, I make sure that none are connected (cut apart with knife if needed), then slide them off the parchment and let them cool on the hot baking sheet. Make sure that none of them are touching each other, since a King Arthur tip once said that prevents their staying crisp.
I roll my sourdough crackers to 1/16th inch thickness.
A few weeks ago, we found a 10 lb. turkey at the local grocery store for $1.34 a pound, bought it, and stuck it in the freezer. [Remember how none of us could find a small turkey last Thanksgiving?] I put it in the refrigerator to thaw when we went away on our trip, and it was ready to roast for Friday nightâs dinner. I made the All-American Potato Salad to go with it (using green onion tops from the pot my husband is growing), as well as gravy from the turkey drippings, and we had microwaved fresh broccoli. Today was rainy and cooler, so it was a good day to roast a turkey
Sorry to hear about your house problem, Mike. Any chance of a permanent solution, or will you have to live with it continuing to occur?
My husband pan-cooked pork tonight. I made some bulgur cooked in frozen turkey broth, and we had fresh green beans from our garden.
We had a handful of snow peas from our garden to use in last night's stir-fry. We have enough green beans to include in tonight's meal. Tomato and squash plants are flowering or about to flower.
I think that the egg I used in the cookies was on the smaller side. The cookies call for an extra-large egg. I used a large, but I have noted that some of the "large" eggs I have been getting recently are closer to what I would say is a medium size.
The remains of last night's rotisserie chicken went into a stir-fry for Wednesday's dinner, along with red bell pepper, celery, carrots, green onion, mushrooms, and the first snow peas from our garden. I used soba noodles and some Penzey's chicken base, since I did not have any drippings to use. As I was making a larger amount, I pulled out a large, flatter Calphalon Dutch oven that I rarely use these days. It was easier to crisp-cook the vegetables, and much easier to incorporate the soba noodles. I got the idea from an episode of "The Splendid Table" that featured the author of some Chinese cookbooks. She said that flat-bottomed woks work better on American stoves.
-
AuthorPosts
