Forum Replies Created
-
AuthorPosts
-
On Saturday, I baked the Spiced Pumpkin Bread from Stanley Ginsbergâs Rye Baker blog. The recipe is one of my bread favorites. My only ingredient change is to use active rather than instant yeast. For mixing, I use the bread machine, as the dough amount is too small for my large stand mixer, and I let the dough rise in a dough bucket. He recommends fresh pumpkin, as do I. Usually I use a pie pumpkin, but this time, I used puree from the fairy tale pumpkin I roasted a few weeks ago. That French variety might be closer to what is used in Germany, and its texture is denser. I added 1 Tbs. of whole wheat flour to the dough as it was kneading. While the dough was sticky, I was able to work with it after the first rise, and it held its shape nicely for the short, 20-minute rise. It baked into a beautiful loaf with a good rise. I look forward to slicing it tomorrow.
I'm glad that you enjoy the recipe and my changes to it, Chocomouse. 🙂
I baked my adaptation of the Authentic Italian Lemon and Ricotta Cookies posted on the Olive Tomato website. I use low-fat ricotta, which works well. I have been using half white whole wheat flour, but today, I used all white whole wheat flour. The cookies are excellent.
I baked Rye and Barley Crispbread on Thursday, which I topped with pumpkin, sunflower, and sesame seed. I use my 2/3 sheet pans for this recipe. I decided to try baking at 347F convection rather than using the regular oven mode. The crackers browned more evenly and were done in 20 minutes, as opposed to 30 minutes.
I made pea soup with ham for dinner on Thursday, a good recipe for cold weather with a bit of snow on the ground. We have enough for a few more meals.
You can freeze bananas for later baking projects, Italian Cook.
We were out of bread, so on Wednesday, I baked Whole Wheat Oat Bran Bread, which is my adaptation of a Peter Reinhart recipe. I have been tweaking my increased wholegrain adaptation, this time by adding a bit more water, and that may have helped give a better rise. I bake it as three 8x4 loaves, as it otherwise makes two very large 9x5 loaves.
For lunch on Wednesday, I made Spanish Chickpea, Spinach, and Bulgur Stew, a recipe that I adapted from "Spanish Chickpeas and Spinach Stew" on the Penzey's website. I used tomato sauce made from our tomatoes from the freezer, and I also had chickpeas that I had frozen, so the initial prep work was done long ago. I add chopped carrots and red bell pepper; I think that they counteract the acidity of the tomatoes. I reduce the cumin and the cayenne to what I can tolerate but leave the paprika alone. I also use fresh garlic. I used 12 oz. frozen spinach rather than fresh. I cook 1/2 cup bulgur in a cup of water and stir it in at the end rather than serving the stew over grains. I have enough for lunches for the rest of the week and into next week.
I also made yogurt on Wednesday.
I made freekeh cooked in turkey broth to go with chicken cutlets that I briefly soaked in buttermilk then coated with 1/3 cup panko mixed with 1/2 tsp. poultry seasoning, and some shakes of onion powder, sweet curry, and freshly ground black pepper. I roasted it in the countertop convection oven at 400F for 20 minutes, and it was perfect. We also had leftover coleslaw.
I baked Apple, Barley, and Olive Oil Bundt Cake on Monday in a Nordic Ware Quartet pan (makes 4 small Bundt cakes). I adapted the recipe from one that came to my email from Zester, which has since ceased to exist. The barley flour was one of my innovations. For the apples, I use grated, unpeeled Winesaps. I plan to leave two of the cakes out for desserts this week and to freeze the other two.
I like to make pizza about once a month. On Monday, I made my sourdough pan pizza with the usual toppings of tomato sauce, Canadian Bacon, mozzarella, mushrooms, red bell pepper, green onion, and, on my half, black olives. I made the tomato sauce by cooking down a can of Muir Organic fire roasted tomatoes, after first sauteing some olive oil in the pan. We accompanied the pizza with coleslaw.
For Sunday dinner, I made coleslaw--a double recipe as that was the size of the head of cabbage. This time, I think that I nailed the dressing, using a half teaspoon salt per recipe and 2 tsp. Penzey's roasted onion powder per recipe. Our main dish was the Oven Crispy Fish and Chips with Dill Tartar Sauce.
I had an advertisement in my email that said today is National Bagel Day, so Mike's baking is well timed.
I baked my whole wheat sourdough cheese crackers on Saturday.The pumpkin pie made from the fairytale pumpkin had a slightly looser texture rather than the creamy texture I get with the sugar pie pumpkins. As a result, it is lighter in the mouth when eaten. The fairytale pumpkin, or perhaps just this one, resulted it a sweeter pie. I could probably cut the sugar by 2 Tbs. next time. My husband and I each had a slice at lunch. We agreed that we like it, and we agreed that we like pies made from sugar pie pumpkins as well. I will be using both for pies in the future.
I realized yesterday that I had not baked at all this week, which is very unusual for me. My husband had the last of the bread at lunch, so on Thursday, I baked my adaptation of Pompanoosuc Porridge bread.
I had been waiting for a Bob's Red Mill order that included pastry flour. It arrived today, so I baked my pumpkin pie recipe, this time using the puree from the fairytale pumpkin. I also experimented with using the convection setting for pre-baking the crust and baking the pie. I used 400F rather than 425F for pre-baking the crust and only left it in ten minutes. I did my usual initial cooking of the filling on the stove top before whisking in the eggs and baking the pie. I did 400F for 10 minutes and then dropped the temperature to 350, then to 325F. I also grabbed a pie shield as the crust was getting slightly too dark. The pie looks good, although it has a slight place off center. I am looking forward to slicing it tomorrow. I would not usually have baked a pumpkin pie so soon after Christmas, but I wanted to see how the fairytale pumpkin would do. My husband is happy to help me with the experiment.
I made yogurt on Thursday. For lunch, I made a curried soup using roasted Autumn Frost squash, chicken broth, Fage Greek yogurt, and Penzey's Now Curry.
For dinner on Thursday, I made Tarragon Chicken, Mushrooms, and Rice, which we had with microwaved fresh broccoli
-
AuthorPosts
