BakerAunt
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I have this pan, but I have not yet used it. I have been thinking of trying mini-cheesecakes--and freezing most of them. That way I could have a special treat with far less guilt than if I baked a regular cheese cake.
We had enough green beans from the garden to add to dinner tonight.
The black raspberries are ending, but yesterday I picked the first two blackberries from the plants on the terrace. It looks like we may have a lot, and these are larger than those from other years, which I attribute to the good rains we received. We were hoping for some light rain yesterday and today, but we have only had misting so far.
The two kinds of squash plants (small spaghetti and honeynut butternut squash) have some flowers.
Sunday dinner was leftover Tarragon Chicken, Mushrooms, and Rice, with microwaved fresh green beans—the first--from our garden.
On Sunday, I made the dough for Whole Wheat Sourdough Cheese Crackers.
I made a batch of yogurt on Sunday.
I did a google search on the chicken skin and was not satisfied with the stories I found. Nutrition is a moving target, and I'm going to wait for more information before eating the skin, although every now and then, when I have a particularly crispy skin, I will eat a bit of it.
Chocomouse--no, I do not remove the skin before cooking. I tried doing that and the chicken just does not cook right and is not worth eating. I take the skin off before I eat the cooked chicken. Usually, I roast chicken pieces on a rack, so that the grease drains away. Otherwise, I try not to overdo recipes like this one where the fat is going to mingle with the rest of the ingredients.
On Saturday, I baked another recipe from Elena Paravantes’ blog Olive Tomato: Authentic Italian Lemon and Ricotta Cookies (no butter).
I replaced half of the AP flour (used Gold Medal) with half white whole wheat flour. I used low-fat ricotta, and I used 7.5 oz. rather than 8 oz., because it comes in a 15 oz. container, and I want to be able to use the other half either to bake this recipe again or to try another. I used a large egg rather than a medium, as large eggs are what I have on hand. I shaped the cookies with a Zeroll #40 scoop (she specifies about a tablespoon each), and I ended up with 29 rather than 25, which is fine by me. I baked them on heavy baking sheets, on the third rack up (somewhat above center).
The cookies are cakey and not too sweet. My husband ate three in a row and remarked that they would make a good snack. They would go well with coffee or tea. I didn't sprinkle powdered sugar over them, but I would definitely do so for a festive cookie plate.
With cooler weather, dinner on Saturday will be Tarragon Chicken, Mushrooms, and Rice, which I adapted from John Whaite’s “One-Pot Tarragon Chicken, Mushrooms & Rice, which he shared with The Splendid Table. I replaced the basmati rice with an equal mixture of brown and a wild rice blend, so I adjust the liquid and the cooking method. I start the rice in the broth in a covered oven pan for 20 minutes, then add the chicken and bake uncovered for 45-50 minutes. We will enjoy it with microwaved fresh broccoli.
I did not write down the instructions verbatim. There were instructions on how to shape the rolls.
It could also be that any problem in the printed recipe was fixed between when I bought my pan and you bought yours. If I locate my original copies, I will compare the two.
I celebrated cooler weather on Friday by baking the Apricot Oatmeal Bar Recipe, but I used Black Raspberry Jam—a jar from 2019, with a bit leftover from the batch I made last week. The only reason I still had jam from two years ago was because we had a bumper crop of black raspberries in 2018. As usual, with this recipe. I replaced the AP with white whole wheat flour and reduced the brown sugar to ½ cup.
Mike--I have the original somewhere, but at the moment, I have what I copied into my baking book:
Night before (7-8 hours) make biga:
2 cups AP King Arthur flour
1 cup water and 1/4 tsp. yeast
(Let sit 4 hours but overnight is best)1 cup water
1 Tbs. sugar
2 tsp. yeast3-4 cups King Arthur AP flour (I sub in 2 cups whole wheat)
2 Tbs. unsalted butter
1 Tbs. saltThe yeast is proofed in water and sugar, then stirred into biga. Butter and 2 cups flour are added, then another cup of flour, then the salt. Dough is allowed to rest, covered 20 minutes. Knead, adding only as much additional flour as needed for smooth supple dough.
After rising, dough is shaped into rough logs, placed in greased pan, and allowed to rest 15 minutes before shaping.
It bakes after second rise at 425F for 15 minutes or 190F internal temp.
I have that pan Mike and have baked those rolls. As I recall, King Arthur sent its own recipe to use in place of the one that had been on the pan. I haven't baked them in a while. I should put them on my bake in the near future list.
What recipe did you use for the rolls, Mike?
I wanted something crunchy to go with dinner on Wednesday, but the temperatures in the high 80s and the humidity did not inspire me to turn on the big oven. However, I decided to see if I could bake “Onion Parmesan Cracker Bread,” using an individual 10-inch Emile Henry pizza stone and my countertop convection oven. The recipe, by Rosemary Leicht of Bethel, Ohio was entered in the National Festival of Breads (2017) and appeared in King Arthur’s Sift (Fall 2017, p. 9). It may be on the KABC website. I followed the ingredients except for cutting the salt by 25%. My little pizza stone only accommodates a 10-inch, not a 12-13 inch rolled out cracker, so I divided the dough into five pieces rather than four. I found it easiest to roll one out, let it rest 5 minutes, brush on the egg white, sprinkle on the Parmesan, put it into bake (425F for 7 minutes—I lowered the temperature by 25F and cut the time by at least a minute, as I was using convection). While that one baked, I rolled out the next one. I was able to use my “cake lifter” to move the parchment with the cracker on it to the stone, and to remove it, then peel the paper off to reuse for another one. The process went fast and did not heat up my kitchen. The centers are not quite crisp. Next time, I will bake a bit longer. The cracker bread is delicious and went well with the quinoa salad we had for dinner.
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