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That bread looks so good, Mike. We need a portal at Nebraska Kitchen that allows us to shoot slices of bread, pie, cake, etc. to others....
I made another batch of yogurt.
Monday night dinner was salmon patties on a bun, with a mixed greens and vegetable salad.
Happy Birthday, CWCdesign!
On Sunday, I baked the whole wheat sourdough pan bread recipe that I have been developing from one that was in a Sunset magazine cookbook. This time, I reduced the molasses to 3 Tbs. from 4 Tbs. and increased the olive oil to 4 Tbs. It was a good day to bake this recipe as it was drizzly and grey this morning, and the levain has a four-hour rest, which stretched to five hours, as it ran into the dinner hour. As always, it had great oven spring. Baking time was 40 minutes.
Sunday night dinner was stir-fry with soba noodles, leftover roast chicken, carrots, celery, red bell pepper, mushrooms, broccoli, and the drippings from the deglazed chicken roasting pan. I worked out how to cook this new brand of soba noodles—add to boiling water, and when it returns to a boil, drain immediately. Cooking it the way I did the last brand, or the way this brand states on its label, creates mushy, flavorless noodles.
Kimbob--My arm was well on its way to recovery after the initial 36 hours. Like Chocomouse, I believe that the shot was incorrectly situated, and that is why I had the arm issues. I did have some fever, headache, and head congestion, as well as a bit of nausea, over the first evening into the next day. (For reference, I got my shot at 8:30 a.m., EDT.) Some of the fatigue may have been because the arm pain kept me awake that night. It was not terrible. I just spent most of the Sunday after getting the shot propped up on the couch with a blanket.
Kimbob--If you just put shaboom in the search box, it will bring up any reference. I just did that, and it brought up your question, and a recipe for pineapple upside down muffins that Brian posted for her.
She does not appear to have any other recipes on this site, so if there were more, they likely did not get transferred. In the chaos of King Arthur's abrupt shutdown of the Baking Circle, many of us tried to save what we could, and Zen said that she had saved them all, but we never got access to Zen's trove, I think in part because they were saved in a way that removed the author's names.
I hope that the sugaring season is going well, Chocomouse.
We had sandwiches using some of our leftover roasted chicken on the buns I baked today. We also had a mixed greens salad with some carrots and cherry tomatoes--and onion on mine.
I baked another adaptation of Ellen’s Buns on Saturday so that we could have sandwiches with some of the leftover roast chicken. I realized that it has been over a year since I pulled out this recipe, probably because it is my go-to recipe for when we travel, which we have not done in this continuing time of pandemic. My changes involve working toward at least half whole wheat flour (1 ½ cups), incorporating flax meal, replacing the butter with olive oil, and replacing ¾ cup of the water with buttermilk. I increased the buttermilk by 2 Tbs. (to 7 oz.) to account for the increased whole wheat flour. I replaced the 2 Tbs. sugar with 1 Tbs. honey, and of course I reduced the salt by 25%. I used just 2 tsp. yeast. The taste is excellent, and they have the soft bun texture we prefer.
I am baking just for us, so I won't make my Hot Cross Buns until later next week. (I promised my husband waffles for Palm Sunday.) It sounds as if you are having a great time being back in the kitchen, Skeptic.
On Friday morning, I baked another batch of Maple Granola.
In the afternoon, I baked my Whole Wheat Sourdough Cheese Crackers from dough I made earlier this week. My husband, with only a little help from me, went through the last batch in a week and a half. It is not possible to work ahead of the Snack-o-saurus, or even keep up, since he finished the crackers a couple of days ago.
Our library no longer has book sales: they kicked the Friends of the Library and their used books out of their space. (The pretext was a very real mold issue that developed in the lower level, but I note that the Friends were not given any of the cleaned and renovated space.) A couple of years earlier, they kicked the historical society and its exhibits out of a different space. The idea seems to be to have meeting rooms, etc., but some of those activities would be better at a community center.
I am going to make a renewed effort to cook and bake from more of my cookbooks this year.
With so many baking books relying heavily on butter as an ingredient, I want to look at a baking book before I decide to buy it to see if there are enough recipes that I would actually bake.
There is a wholegrains baking book, Mother Grains, that is coming out in April. I've read about one recipe and seen another, and both rely on butter. I would want to page through this one in a bookstore to determine if it were worth buying.
In the meantime, I will focus on exploring the cookbooks already on my shelf.
I made Cauliflower Soup for lunch on Thursday and over the next few days. The recipe comes from No Salt, No Sugar, No Fat Cookbook. The cookbook dates from when “all fat is bad” was in ascendance. Today, I altered the recipe and first sauteed the onion (half the amount specified) in some olive oil, then added the garlic before adding the broth and the cauliflower. Some whole wheat flour and 1% milk are added later. The taste is more mellow with the change, so that is how I will make this soup in the future.
I also made chicken broth from the yesterday's roasted chicken bones.
Hm--I bought a box at the start of the pandemic to assure that I could bake the occasional Grape Nuts bread (my husband's favorite), but I had no need to buy a box recently.
Might there be a barley sourcing issue? I'm still flabbergasted that Bob's Red Mill dropped barley from its product line, especially since barley can play a part in regulating blood sugar and reducing cholesterol, so it would seem to be a fit with the company's emphasis on health. I started using it because I like the taste, and it works particularly well as a partial substitution for AP flour in cakes. (It is also crucial for my crispbread recipe.) The reply I received from Bob's Red Mill mentioned sourcing and equipment as reasons but without additional details.
I had seven remaining Winesap apples that needed to be used, so Wednesday morning, I was checked out “apple cake” at Smitten Kitchen and found “Mom’s Apple Cake.”
Although it calls for six apples, I decided that seven small Winesaps would work. I do not peel my apples, and that usually works well in cakes, so I did not peel these. I tweaked the recipe slightly by substituting 1/3 barley flour, by weight, for that much AP flour. I used King Arthur as the AP flour, since the gluten would take a hit from the barley substitution. I also added 2 Tbs. Bob’s Red Mill Powder to the flour mixture. Deb Perelman says her family never uses the walnuts (her Mom cut this recipe out of a woman’s magazine a long time ago), but I like walnuts with apples and knew it would give the cake some texture. I have a dark, heavy one-piece tube pan, so I reduced the temperature to 325F. I baked it on the second rack up in my oven—the usual position for breads and large Bundt cake pans—and baked for 90 minutes. As the recipe states, I let it cool completely in the pan before running a spatula around the edges and inverting it onto a plate. (It came out cleanly. The trick is not to let any of the apple coated sugar-cinnamon pieces touch the sides of the pan when assembling the cake for baking.) We each had a slice for dessert tonight, and it is excellent. I'll definitely bake it again next apple season.
For Wednesday dinner, I roasted a chicken in my big oven. I roasted chunks of sweet potato tossed in olive oil in the countertop oven. We also had a mixed greens salad with a few vegetables.
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