BakerAunt
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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
My husband cooked pork in a skillet on the stove. I roasted cubed sweet potatoes. We also had microwaved fresh broccoli.
Dinner on Monday was roasted acorn squash stuffed with leftover filling from when I made this recipe on Friday. This time I had a gold acorn squash. I roasted the halves at 400F for 45 minutes before stuffing them, grating Parmesan over the top, and cooking another 10 minutes. This squash also was not sweet, but at least it was not bitter. I think the higher temperature did make for better texture.
My husband wanted the leftover potato, ham, and spinach pie from last night's dinner, so that is what we had for Sunday dinner. It was easily heated up in my countertop convection oven after I moved it to a metal pie pan.
I think this comic reflects how many people now feel:
Dinner on Saturday was savory baking. I adapted the recipe, New Potato, Spinach, and Blue Cheese Skillet Tart, from Ken Haedrich's The Harvest Baker. I chose it so that I could use up some spinach. I used some green onion in deference to my husband. I used some yellow, small potatoes in place of new potatoes. I replaced the bacon with some ham and the heavy cream with evaporated milk. The blue cheese was replaced with low-fat, pre-grated mozzarella, and I used ½ tsp. dried rosemary rather than 1 Tbs. fresh. I used my partly wholegrain oil crust and the technique that goes with it. I also used an Emile Henry 9-inch; ceramic pie plate rather than a 9½ or 10-inch iron skillet. In other words, I made do with what I had! At this point, it is a new recipe. My husband greatly enjoyed it, so I may be making it again.
On Saturday, I baked my adaptation of the Olive Oil Greek Yogurt Brownies from The Mediterranean Diet for Beginners.
On Friday, I made applesauce with the last of the Doud-Greening and Ida Red apples (seconds) that we bought in November. I froze two containers and set aside the rest to have with dinner for a couple of nights. I also made yogurt.
For dinner on Friday, I made Stuffed Acorn Squash, using a carnival squash that I bought at the farmer's market in December. I roasted the halves at 375F for 50 minutes, then stuffed them with a mixture of browned ground turkey, bulgur cooked in chicken broth, and sauteed carrots, celery, mushrooms, and green onion. I grated some Parmesan on top, then roasted for an additional 14 minutes. I had read that carnival squash is a sweet squash, but this one had a flat to slightly bitter taste. I was glad that I had applesauce to accompany the stuffed squash.
When I was using our queen acorn squash last year, we noticed that some were sweet and some were slightly bitter, so I am wondering if acorn squash is always a gamble.
Get better soon, Joan.
I figure that two layers of fabric (how I made mine) is better than nothing for a mask. We have not been in any crowds, or we might have to look into N95. Right now, our area has the Delta variant in the ascendency. Local leaders are unwilling to lead on the issue, even just by encouraging vaccinations and boosters. Indeed, our county council, in its paranoia, refuses to take the federal funds that would assist the Health Department in what it is already doing, even though the county commissioners asked the council to reconsider.
On Thursday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I refrigerated it and will bake them next week.
Mike--the fairytale pumpkin is NOT the same as the Cinderella pumpkin. The fairytale has a browner skin, smaller seed cavity, and is denser:ÃÂàPumpkin Fairytale Seed âÃÂàHarris Seeds
The Cinderella is orange and contains much more water. When I tried it a few years ago, I worked hard for just a little bit of puree:ÃÂÃÂ Cinderella Pumpkins Information, Recipes and Facts (specialtyproduce.com)
I was not impressed with the flavor or the texture of the Cinderella.
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