BakerAunt
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I knew this one, even though I've never baked this kind of bread--at least not on purpose. 🙂
On Saturday, I baked in my new Wolf oven for the first time. I baked Len’s Wheat/Rye/Semolina roll recipe as a braided loaf in an 8x4-inch loaf pan. I baked it at 375F for 38 minutes, to 202F. I’m looking forward to cutting into it tomorrow.
I also baked KAF’s Favorite Fudge Birthday Cake. I won’t be using that frosting, however, as this cake is for an “early birthday” for my stepdaughter, who is visiting for a few days. The real star of the cake for her will be the white chocolate cream cheese frosting. I’m trying the frosting with the Neufchatel cream cheese, so let’s hope it works well.
For Saturday’s dinner, I made a quinoa salad, using a recipe from Bob’s Red Mill. I omitted the cilantro. It came out well, but as I made a large recipe, it could use a little more feta. It makes a great vegetarian entrée, or it can also be a side dish.
I figured it out by process of elimination.
Ah, Navlys--I remember my own pre-move strategies to use up ingredients before our move two years ago!
For dinner on Friday, we had stir-fry. My stepdaughter is visiting, and she is now following more of a vegetarian diet, so I did the vegetables first—green onion, celery, carrots, mushrooms, broccoli, snow peas (including the first three from our garden!), mixed in a bit of soy sauce, then mixed in the cooked soba noodles. I had her take our her serving, then I mixed the remainder with the chopped, leftover pork and the de-glazed drippings I saved from the pan. It worked out well.
I got it, and I didn't even ask my husband!
I asked my husband. Why have a plant physiologist in the house if he isn't useful? 🙂
He said the next step is to name enzymes in plants that split sucrose into these two components....
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This reply was modified 6 years, 6 months ago by
BakerAunt.
It is July 10, and we will move into the house--in a way--by Thursday. On the interior, they are still working on the sun porch. A company of three people working three different jobs in three places does tend to inch forward. On the exterior, there is still a fair amount of siding to go. At least we will be able to entertain my stepdaughter in some style when she arrives on Friday for few days.
My appliances--refrigerator, stove hood, and range--were delivered a couple of weeks ago, but the stove installation had to wait, since someone misunderstood that I wanted the hood to vent to the outside, not recirculate. That was a job for our contractor, who had to order a piece from the company in California--a $6 piece with $10 shipping. It came, he installed the hood, then we had to wait until the appliance company was back in our neck of the woods. That happened today. My Wolf dual-fuel range is now installed, but our contractor needs to rotate the electrical plug 90 degrees, so that the oven will go flush against the wall and engage the anti-tip device. At the moment, the oven is doing its one hour burn-off, and then it will be ready for use. It's time to read the manual!
For the refrigerator, I chose an Amana because I wanted one with the freezer on the bottom. I would have preferred the freezer have a door, but they are all made with a drawer now. My husband misses the door slots for cans of frozen juice.
I've not chosen a microwave yet. It will be a countertop. I'm looking at Sharp because they now make at least some where the light does not come on when the door is open, only when it is cooking or re-heating. That, and longer-life bulbs should keep my husband from leaving the door open and burning it out. If anyone has microwave recommendations, please post them here.
When I finally get the kitchen together, I will try to post those before and after pictures.
A member of the oven-installing team said that he was glad that someone had bought one of these ovens who is actually planning to USE it rather than having it for show. I told him yes--I'm a serious baker and both of us like to cook with gas.
Now that the oven is in place, we can get the freestanding bookcase and buffet into place. I've started playing with what goes into what cabinet, and where the shelves should go. I was nonplussed to learn that the cabinets only came with half shelves for the lower ones. I'm not yet sure how I feel about that. I may need to get more shelves for some of the upper cabinets; I'm surprised that there are so many different sizes, so they cannot be switched between. That may be because of the space in which we had to work.
When I finally get the kitchen together, I will try to post those before and after pictures.
What a wonderful idea, Skeptic. I have the Nordic Ware scone pan, which I like a lot for my cranberry scones. I haven't made scones since I had to take most butter out of my diet, but I might try the cranberry scones with oil and use that pan.
On Tuesday morning, I used a KAF recipe for Cranberry Orange Rolls, as I did last year, to make sweet rolls with blueberry pie filling.
https://www.kingarthurflour.com/recipes/cranberry-orange-rolls-recipe
I had a cup frozen from last year when I made pie filling. At that time, I used ½ cup and thought it was too skimpy. I changed the recipe by using half whole wheat flour, adding 2 Tbs. flax meal, using 2/3 cup buttermilk instead of water, and 1/3 cup water instead of orange juice. (I goofed, as it called for 1/4 cup, but no harm done.) I also replaced the 4 Tbs. of butter with 2 ½ Tbs. olive oil. Cass got me thinking about using olive oil with some fruits, and Len did point out the antioxidant benefits. I actually own the baking dish that KAF shows. I will let them cool, then using my own frosting, which we prefer to glaze. I may sprinkle them with red, white, and blue sprinkle mix--what I had intended to do when I had planned these for the 4th of July.
I got it.
Our area has had high heat and humidity for two weeks now, with just one little break. We also spent a lot of the day arranging furniture in the now finished guest bedroom. Accordingly, dinner tonight was a rotisserie chicken and a salad, featuring Romaine lettuce, tomato, and green onion from the farmers market, joined by store-bought carrots and Baby Bella mushrooms.
That's a good habit to have, Len. I almost tried the recipe as a bread yesterday but decided I needed to use up some of my harvest grains.
That was in a cast iron pan, Chocomouse?
I missed it, too.
On Monday, I baked bread, using what is now my go-to basic recipe. I made it with Harvest Grains—a full cup. I had put in too much water in the past, so I cut it back to ½ cup. I also decreased the honey to 1 Tbs. and used 2 Tbs. olive oil. Grains and seeds used: 1 1/2 cup bread flour; 1 cup whole wheat flour; 1/2 cup dark rye flour; 2 Tbs. wheat bran (need to use up); 2 Tbs. flax meal; 1 cup Harvest Grains. I decided to bake it at 375F, rather than 350F. It took 40 minutes, and I am pleased with the color. I’ll add a note tomorrow about the flavor and texture.
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This reply was modified 6 years, 6 months ago by
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