BakerAunt
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On Saturday, I made another batch of yogurt. This time I used 900ml of milk, which should fill the jars evenly. I discovered that if, after heating the milk and holding it at 190F for 10 minutes on the stove, I pour it out into a large measuring cup (covered with a double-folded dishcloth, to cool, the pan in which I heated the milk is much easier to clean. The milk will also cool down to 112F more quickly.
For dinner on Saturday, I roasted chicken thighs, drizzled with olive oil and sprinkled with Penzey’s poultry seasoning and sweet curry powder, on a rack in the main oven. I used my countertop, small convection oven to roast cut-up, unskinned red potatoes, tossed in olive oil, and sprinkled with a bit of salt and Penzey’s Bavarian seasoning. The Bavarian Seasoning was either a free sample or in a gift box I received, and I’m experimenting with the miscellaneous spices I have on hand,. We like it on the roasted potatoes, so I’ll be using it again.
By the way, Penzey's is having a 15% off sale with the code "Don't". I was low on some key spices, and I had a gift card, so I replenished those.
The pie does look delicious Mike.
On Thursday, I adapted a recipe from The Splendid Table, "Butternut Squash Galette with Gruyere," that I first posted about last November. The details are in the thread "Would an Oil Crust Work for a Galette?"
The old thread was easy for me to find, thanks to Mike's new search tool. 🙂 I posted the details on that original thread. Suffice to say that it made a tasty late lunch.
When I first posted about this recipe on Nov. 23, 2019, I didn't think that it would take me until February 27, 2020 to get around to trying it. I decided that today (Thursday) was the day. It resulted in a rather late but tasty lunch.
I made the oil crust that I have posted here, except that I made only 75% of the recipe, and I used 3/4 c plus 2 Tbs. AP and 1/2 cup whole wheat pastry flour (cut down on the Tbs. measuring, and I a bit more whole wheat is not a problem). After mixing up the dough, I rolled it out to 1/8th thickness and decided that it would not fold over like a galette after being refrigerated before it is filled, so I eased it into an 8 1/2 inch Emile Henry ceramic tart dish, folding over the sides to make it thicker around the inner rim. I refrigerated it for an hour, then blind baked it for 11 minutes.
While the crust was chilling, I made the filling. I had two small butternut squash. One was a pound and the other was 12 oz. I decided just to use both. After cutting them up, I microwaved them for 8 minutes--or so I tried to do. This microwave seems to do its own thing sometimes, and when I looked over at it, expecting it to be done soon, and saw 7 minutes, I knew something was amiss. Thankfully the squash did not overcook. I put the torn kale leaves on top of it, recovered it, and let it sit. I cooked the red onion, then stirred in the squash and kale and a heaping 1/8th tsp dried oregano. (My oregano did not have a lot of odor; it's quite old, since my husband does not care for the spice. I only got a hint of the flavor, but that is ok.) I didn't have crème fraiche, so I mixed together 1 Tbs. whole yogurt and 1 Tbs. 1% milk. I don't have sherry vinegar, so I used 1 tsp. sherry. I ground just a bit of salt over it, as well as some pepper. I replaced 3 oz. gruyere, which I'm sure is lovely in its saturated fat glory, with 28g (about 1/4 cup) pre-grated 2% cheese (only way I can get 2% around here), which I stirred in last.
I put the filling into the crust, hot from the oven, pressing it down. I used a coarse grater to top it with some Parmesan cheese. I then baked it for 40 minutes, let it cool for 10, and cut a slice for myself. It's tasty, and I think that it should warm up well. The seasonings blend quite nicely. I will keep my version of the recipe to make for lunches during the fall and winter when butternut squash is abundant.
I chose the correct answer also, based on what I know about the word in a non-cooking context.
We still don't have television in the house. Because of the density of houses in the area, a digital antenna won't pick up signals. We can get antenna TV--and blessedly, PBS--in the apt., but that leaves out all the cable shows, and when it snows, we are not so eager to cross the yard to the apt. We're waiting for the elder son to visit in the spring and get us up to speed on technology for the house.
If you want a slightly healthier version of this recipe (it will never be health food), I've found that white whole wheat flour can replace the AP flour, which gives the cookies some wholegrain fiber.
The chocolate chips can be deleted if you choose.
I also found that 1/3 cup canola oil can replace the 1/2 cup of melted butter. Go ahead and put the oil in a measuring cup, add the chocolate and carefully microwave and stir. If you use this oil option, I suggest scooping the dough immediately onto parchment-lined baking sheets, flattening the balls slightly, then refrigerating the pans for 30 minutes before baking. I haven't run a test, but my oil-based pie crust recommended refrigerating the pie dough in the pan for an hour to "relax the gluten," and my oil-based cookies seem to bake with better texture when I do a short refrigeration.
