BakerAunt
Forum Replies Created
-
AuthorPosts
-
I made another batch of yogurt today.
For tonight's dinner, I've whipped up Penzey's Ensalada de Quinoa--a double recipe, except for the Feta, as I only have one container of it. I had to leave out the red onion, due to my husband's sensitivity, and alas, I'm out of green onion. I put in the remaining dried Penzey's chives (about 1 tsp.), 3/4 tsp. Penzey's dried roasted onion powder, and some of Penzey's Mural of Flavor to try to compensate. I always omit the cilantro.
I'll serve it with my Turkey and Zucchini Meatloaf with Peach-Dijon Mustard glaze that I will start in about 40 minutes so that we can eat around 6 p.m.
Every year, my high school German club held an Apfelstrudel Social fundraiser. Frau Hodjera, who was from Germany, had us peeling and slicing apples. When the time came to make the dough, we had a sheet on a large table, and people would be distributed around the table to pull the dough out as thin as possible before the apples, sugar, and cinnamon(?) were put in and the the dough shaped as a horse shoe. We also made homemade vanilla ice cream to go with it. We sold it by the slice--with one to be auctioned off. Frau Hodjera ALWAYS bid the highest and took it home with her.
On Tuesday, I worked with the sourdough whole wheat bread recipe that started as the Whole Wheat Sourdough Pan Bread recipe in Sunset’s Bread (1st edition). I baked my first variation on May 20, and, as those first loaves were slightly dry, I further altered when I baked it again on September 18. Those loaves were not dry and were delicious. I made one additional change this time by adding 1/3 cup flax meal. It was a bit cool in the house, but my husband warmed it up with the wood stove. When it was time to bake, I had the oven set at 400F, but I reduced it to 375F after putting in the loaves. Doing so gives my sourdough breads better oven spring, and this one is no exception. The two loaves are now cooling, and I look forward to slicing one at lunch tomorrow.
I'm looking forward to the reports and pictures.
Dinner on Monday was stir-fry, made with leftover pork, soba noodles, green onion, carrots, celery, red bell pepper (from our garden), mushrooms, broccoli, and the deglazing from when the pork was cooked. We have enough left over for dinner tomorrow.
Hmm, Arron. I think that I should have named them "Disappearing Whole Wheat Sourdough Crackers." I'll probably make more dough this week, just to try to get ahead. I also think its time for some Rye -Barley Crispbread--a recipe that I've posted and highly recommend.
We have leftover pork from last night and will have it again with Queen squash stuffed with leftover farro. I roast the squash in the countertop convection oven.
For a special Sunday breakfast, I made Cornmeal-Rye Waffles (a half recipe) from the King Arthur Whole Grain Baking book. I highly recommend it. I do cut the salt in half and replace the melted butter with canola oil--about 2 1/2 Tbs. for a half recipe. I had to use 2 Tbs. AP flour, as I was short on cornmeal.
Our weather has been warmer as well, with one day near 80F but most days with a high in the 70s and lows in the mid to upper 50s. I'm hoping the large green peppers will start turning red, so that we can pick them before the first freeze. Our drought continues. We need the lake level to rise from a good week of rain so that we can get the boat off the lift and put away for the winter.
My husband cooked boneless pork in a skillet on the stove. I roasted the halves of a Queen squash from our garden, then filled it with cooked farro mixed with ½ tsp. Penzey’s Bavarian seasoning.
On Saturday, I pulled more pumpkin out of the freezer and baked a pumpkin cake in my Nordic Ware Baby Pumpkin Cake pan. My starting point was the recipe that came with the pan, but I made some changes. I replaced 2/3 of the AP flour with whole wheat pastry flour. I reduced the sugar from 1 1/3 cups to 1 cup plus 2 Tbs. I reduced the salt from ¾ to ½ tsp. I replaced 1/3 cup butter with ¼ cup canola oil plus enough buttermilk to make 1/3 cup. I added 2 Tbs. BRM milk powder and 1 Tbs. flax meal. Since I was using homemade pumpkin puree, I deleted 1/3 cup water. I also omitted the pecans. I also changed the mixing directions, since if an oil cake is beaten as much as a butter cake would be, it tends to be tougher and drier. I baked it on the third rack up (above center) in my oven.
Instead of 28 minutes, my cake took 45 minutes. That is likely due to the pumpkin puree being more watery, so leaving out the additional water was a good call. The two halves domed a bit more than I would like. I might consider reducing the baking soda from 1 tsp. to ¾ tsp. next time. I cut off the domes and we each had one for dessert tonight. There is plenty of sweetness, so I might further cut the sugar to 1 cup next time. The only spice is cinnamon, so there is just a hint of it, and the pumpkin stars. I will make a glaze and “glue” the top and bottom of the pumpkin together with it for a festive cake for tomorrow’s dessert.
Only an advanced baker ought to try this loaf. Maybe they think it is approachable since it is broken down into steps with some long and some shorter times separating them, but that means whoever bakes it must have two or three days clearly organized in order to do what is needed at the required times.
No, Skeptic, you would not be hoarding if you buy more pumpkins and apples. I say this as someone who has six pie pumpkins and two peanut pumpkins waiting to be processed. Most people really do not know how to deal with pumpkins, so in buying them, you are doing a useful service to the growers. The seller from whom I buy at the farmers' market knows me as "the lady who likes to bake with pumpkin," and had thoughtfully brought along an extra peanut pumpkin last week in case I wanted it. (Of course, I did!) Their sales are mostly decorative pumpkins--most of which will end up in the landfill.
As for apples, if we can get to an orchard, we will be stocking up as well. The apples keep pretty well in the garage (heater is at 39F). My husband likes to eat them plain, and I do a lot of baking with them. I hope to find some for applesauce. I'm also considering canning apple pie filling.
Cases are spiking in our state, and there has been a sharp increase in the cases reported in our county over the last few days.
I made another batch of yogurt on Thursday.
I've noted that ground turkey prices at Aldi's have been particularly good the last two times we've shopped there (about $1 less than usual.
On Thursday, I baked my Whole Wheat Sourdough Cheese Crackers, using the dough I made last week.
On Wednesday, I made two more containers of pizza sauce from more of our garden tomatoes. I will freeze them for now.
To go with leftover roast chicken on Wednesday, I cooked freekeh in turkey broth from the freezer. I sauteed carrots and celery and mushrooms, then added the freekeh. We also had microwaved frozen peas.
-
AuthorPosts
