BakerAunt
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I'm glad that the second pan came out better, Italian Cook. Higher heat can encourage a faster oven spring. I discovered that my sourdough breads do better if the oven is initially at a higher heat, even if I then lower it after the loaves go in.
I promised my husband an apple pie, so I baked one early Monday afternoon, using Bernard Clayton’s streusel top recipe. I used my part whole wheat oil crust. The filling was 10 Jonathan apples, which I bought at the store before I knew we would be going to the apple place. (At least they are from Michigan.) I tried something new with the streusel topping. I made the regular amount, but I used 1 Tbs. melted butter and 3 Tbs. grapeseed oil.
We were also out of bread on Monday, so I baked my version of the KABC Pompanoosuc Porridge Bread. I have figured out that cooking ½ cup of the porridge in 1 cup of water gives the right amount of porridge for the recipe. I replaced 1 cup water with buttermilk and 2 Tbs. sugar with 1 ½ Tbs. maple syrup. I reduced the salt from 2 ½ tsps. (!) to 1 1/2 tsp. and reduced the yeast from 2 tsp. to 1 ¾ tsp. I replaced 2 Tbs. of butter with 1 ½ Tbs. olive oil, which I added after the initial mixing of the other ingredients. I use the Zo to do the mixing and kneading. I had baked this bread last spring, using my baking bowl (original recipe gives it as an option), but it is a lot of dough for the bowl, even if it made a high loaf. This time, I substituted my Emile Henry long baker without the lid. The long baker handles the amount of dough nicely, and the shape is better for sandwiches. I slashed it horizontally and baked for 40 minutes to 200F. I look forward to slicing it tomorrow at lunch.
I made another batch of yogurt on Monday.
For dinner, I made Salmon and Couscous with Penzey’s Mural Seasoning. We had it with microwaved fresh broccoli.
For an 8 1/2 inch tart, in an Emile Henry ceramic tart dish, a 75% recipe makes a perfect crust.
Skeptic--I was able to get a red onion at the farmers' market a while back, so I did indeed use part of it. I probably could have used more. It's hard to know what "a small red onion" means in terms of quantity.
The oil crust recipe, from the 200th KAF Anniversary baking book was my starting point for the oil crust that I developed. I found that instead of pressing it into the dish, I could indeed roll it out, immediately after mixing, then fit it into the dish. I refrigerate it for an hour, then line it, fill with dried beans, and pre-bake. I do not recall if I posted my partly whole wheat pastry flour oil crust here. I'll have to look.
I prefer the overnight soak for beans, and I follow Kenji Alt-Lopez's technique of soaking them in salted water, then cooking them separately in salted water.
I baked cornbread on Friday to go with beef stew. For the cornmeal, I used ¾ cup fine grind and ¼ cup medium grind cornmeal, which makes for a nice contrast with just a bit of chewiness.
I made beef stew for Friday dinner with the last of the potatoes from the farmers’ market and some excellent large carrots from the store. The carrots surprised me, as so many of the large ones are not sweet but these were. I also added chunky mushroom slices and frozen peas.
I had a late lunch on Friday because I decided to bake Butternut Squash, Kale, and Cheddar Savory Tart, a recipe that I developed from an ATK recipe for a galette, when I needed to replace the heavily butter crust with my much lower in saturated fat oil crust. I bake mine in an Emile Henry 8 ½-inch ceramic tart pan after par-baking the crust. I also replace the spinach with kale since spinach hangs onto its calcium. I also replace the luscious gruyere cheese with 2% pre-grated (only low-fat I can find) cheddar. I had three cute little honey nut butternut squash that I bought earlier this fall at the farmers’ market; the total weight of 1.4 lbs. was enough. I will have lunches from it for the next few days.
Now I want cinnamon rolls! Len, I also like to incorporate whole wheat and oats into my rolls.
I've occasionally had to put the chunks of Special Dried Milk in my food processor to get it back to powder.
Skeptic--Your Ginger Cornbread sounds good.
Chocomouse--Have you ever had issues with queen squash that are bitter?
On Wednesday, I baked Pumpkin Oat Muffins, a recipe that I adapted from a Taste of Home recipe. My version uses half whole wheat, my own blend of spices, halves the salt, adds 3 Tbs. Bob’s Red Mill milk powder, and adds 2 Tbs. oat bran. I deleted ½ cup of raisins, as I do not care for raisins in my pumpkin breads. I used Christmas muffin cup papers, spritzed with canola spray, and I sprinkled the muffins with red and green sugar before baking. We had a muffin for dessert tonight, and we will have them at breakfast or as snacks over the next few days.
What we ate was not particularly bitter; otherwise they would have been trashed, not eaten. There were three plants, and we are wondering if one particular seed was the issue.
Today I made another batch of yogurt.
I also used the remaining turkey to make a pasta toss, with carrots, celery, green onion, mushrooms, and broccoli. I use the leftover gravy, which did not come out well because the turkey had a great deal of fluid in it, and that's not conducive to good gravy, even when thickened with some Clear Jel. However, it did make a nice sauce for the turkey, vegetables, and rigatoni. It made enough to have another dinner tomorrow.
You have great self control, Joan, to give away cinnamon rolls! 🙂
Thanks, Mike. Maybe I should throw out the last squash.
Hmm--We've eaten two in the past two days. I have one left. I did note that the last two we ate did not have a lot of "sugar" leaking out when roasted.
We did have a hot, dry summer, so it's possible that the squash at the end of the season did not get enough water. They were growing next to tomatoes and bell peppers.
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