BakerAunt
Forum Replies Created
-
AuthorPosts
-
On Tuesday, I made another batch of yogurt.
For Tuesday's dinner, I roasted three bone-in chicken breasts. I rubbed them with some olive oil and sprinkled with Penzey’s poultry seasoning. I roasted at 425F for 45 minutes, using the roast setting on my oven. They were a little dry, so I should have checked them sooner.
We had it with a new recipe, Mark Bittman’s “Pasta with Winter Squash and Tomatoes.” I used a butternut squash from the farmers’ market, and cut up 2 cups of our tomatoes that have finished ripening in the house. I used ½ tsp. Penzey’s dried shallots, as it is difficult to get fresh ones where I live, and I also deleted the red pepper flakes (a no-go for my husband). I added dried parsley and Parmesan. I used whole wheat pasta. We liked it, and I will make it again. The last green beans from our garden rounded out the dinner. (I know that I have said last green beans a couple of times, but now that there has been a freeze, these really are the last.)
That small pie is so cute!
On Tuesday, I baked my lower in saturated fat version of Bob’s Red Mill Oregon Trail Cookies. I think that I will call mine “On the Trail Cookies,” as they are substantial enough for a hearty snack and last well.
CWCdesign--I read that there is not going to be a canned pumpkin shortage but that there was a delay in that the pumpkin crop developed more slowly this year. It is hard to know. My husband's cousins in Michigan were talking about a canned pumpkin shortage when we did our reunion Zoom call, but I noted a good supply in the only grocery store in our little town. It seems that the pumpkin shortage is almost an urban legend, coming up year after year. As I do not use canned pumpkin, I do not keep track of supplies, but for those who do use canned pumpkin, has there ever been a year when you could not purchase it?
That said, puree made from fresh pie pumpkins is the best.
On Sunday, I made my Scottish Style Scones (Barley) recipe to go with the beef stew we have for dinner.
It is good to hear from you again, CWCdesign.
One of my friends from graduate school has lived in England for over 20 years. She told me that during the pandemic, she had no problem finding flour because there was plenty of regular flour. What people were not finding was the self-rising flour, which sold out in the panic buying.
Thanks for the report, Skeptic. I had printed off this recipe, perhaps a couple of months ago, but then I forgot about it. I'll have to give it a try, now that Italian Cook has reminded me of it and you have blazed the trail to the oven.
Welcome back, Patty/Toffee!
After dinner on Saturday, I put together some sweet rolls to bake tomorrow morning. My starting point was KABC’s Cinnamon Swirl Pumpkin Rolls. I made a lot of changes, so many that it is my own recipe. I used 2 cups of whole wheat flour and reduced the AP flour to 2 cups. I added ¾ cup old fashioned oats and 2 Tbs. flax meal. I think that I added the ¼ cup special dry milk, but I’d have to go back and look at the recipe. I reduced the salt to 1 tsp. I deleted the spices in the dough and used special Gold yeast. I used a scant 12 oz. of pumpkin puree from the freezer, so I deleted the water. I replaced the butter with 3 Tbs. canola oil. I let the bread machine do the kneading. I did add 1 Tbs. more of AP flour. The first rise was quick. I reduced the sugar in the filling from ¾ to 2/3 cup. I put the rolls in a 3-inch deep ceramic 9-inch square pan. They are now in the refrigerator to rise slowly and be baked tomorrow.
Saturday night dinner was Salmon and Couscous with Dill, accompanied by microwaved fresh broccoli.
It's great to hear from you, again, Cindy. 🙂
Mike--does the weight of the dough depend on it being a butter and/or shortening crust? I have been making oil crusts. (I think that I posted my recipe here.) I usually use a deep dish Emile Henry pie plate, but I have had to guestimate for small tarts and for larger tart pans. So far that has been successful.
I was going to compare ingredient lists, but the website still shows the Vermont Cheese powder, while the latest catalogue features the "Better Cheddar Cheese Powder." If and when the new label is posted, I'll compare the two.
Ah, yes, the outdoor gardening season has ended for most of us:
I made dough for another batch of my Whole Wheat Sourdough Cheese Crackers on Friday. I will bake them next week.
Skeptic--I think that the small amount of yeast in the overnight starter is because you do not want it to develop too fast, as part of the idea is longer development for more flavor.
I'm not so sure that it was a good idea to leave out the additional yeast in the dough, particularly the first time you bake it. With the extra in your starter, you probably could have cut it to 1 1/2 tsp. and been ok. The milk in place of water should be fine.
For lunch on Friday, as well as into next week, I made Black Bean Pumpkin Soup. The original recipe is from Gourmet (November 1996), but I follow Deb Perelman’s recipe at Smitten Kitchen. I make a few adjustments in that I did not use canned black beans but 3 lbs. (1.361 Kg) of the batch I cooked yesterday. I also use 2 cups of my homemade pumpkin puree, which came from the freezer. (I’m on a mission to empty out the pumpkin in the freezer before freezing more this year.) I drastically cut the cumin from 1 Tbs. plus 2 tsp. to 1 ½ tsp., which for me gives the kick without being overwhelming. I omit the shallot, the salt, and even the freshly ground black pepper. (I forgot the pepper, but as it is fine without it, I will omit it in the future.) Instead of 1 cup drained chopped canned tomatoes, I used a 14 oz. can. I drained the tomatoes before pureeing them with the beans, but I kept the juice and added it. I replaced butter for sautéing the onion and garlic with olive oil. I reduced the beef broth from 4 cups to 2 cups, since I am using my own pumpkin which contains more liquid than the stuff in the can. However, I made the broth with a generous tablespoon of Penzey’s beef base. I omitted the ½ lb. of diced cooked ham and the 3-4 Tbs. of sherry vinegar that is stirred in at the end. (I do not have sherry vinegar, and I prefer to save ham for other recipes.) I did not garnish with toasted pumpkin seeds or sour cream. I’ve set aside enough for three or four more lunches. I am freezing enough for another two.
I'll have a slice with my morning coffee, please.
-
AuthorPosts
