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We are beginning to clear items out of the house for a renovation that will start sometime toward the end of the month. In between, I was in the kitchen.
On Monday, I made my version of a sourdough pizza crust for a large sheet pan. We had pizza Margarita, using the last of the tomatoes that have ripened. (We have other green ones brought in before the freeze that are starting to redden,) We put browned ground turkey, left over from last night, on the pizza because my husband wanted some meat on it. He did allow me to sprinkle the pizza with Penzey’s Tuscan Sunset.
I also made dough for a double recipe of my Lower-Fat, Whole Wheat, Sourdough Cheese Crackers, and I fed the sourdough starter.
For my final project on Monday, I am baking Stella Parks’ Yeasted Pumpkin Bread, using my stand mixer. This time, I increased the whole wheat flour to 1 ½ cups, then weighed the bread flour to make the same weight. I again added 2 Tbs. special dried milk, added 3 Tbs. flax meal, and used canola oil rather than butter, and 2 Tbs. honey in place of the maple syrup, which meant that I needed to add an additional tablespoon of water. (Note: I love the maple syrup original, but I wanted to see if I could make a variation.) It's a good evening project because it is snowing outside--heavy big, wet flakes--and it is sticking.
We have a lot of nice Jonathan and Winesap apples to use. I scoured the internet to find a galette or crostada recipe, and I found “Apple Galette with Vanilla Yogurt Drizzle,” from Cooking Light. I’m on a low-saturated fat diet, so a crust that uses some whole wheat and only 5 ½ Tbs. of butter seemed a good place to start.
https://www.cookinglight.com/recipes/apple-galette-vanilla-yogurt-drizzle
One thing that irritates me about Cooking Light recipes is that they usually call for small amounts of ingredients that I would not want to have around in large amounts, given my current dietary restrictions. In this case, 3 Tbs. whole milk and 1/4 cup 2% yogurt. I decided to make several changes in the crust. I used whole wheat pastry flour rather than the regular whole wheat flour, reduced the salt to ¼ tsp., and in place of ¼ cup 2% yogurt and 3 Tbs. whole milk, I used ¼ cup plus 3 Tbs. buttermilk. The recipe said to roll the dough out to a 15-inch circle, but 13 ½ inches was all I could manage. There was a lot of filling, which I mounded high.
For the filling, I used half Jonathan and half Winesap apples—unpeeled. I followed the filling ingredients otherwise, except that I deleted the vanilla, which I do not believe belongs in an apple pie. I brushed the crust with a bit of 1% milk and sprinkled with sparkling sugar before baking. Mine needed to bake 30 minutes, rather than 25 min.
It definitely looks rustic, but only one side leaked a bit. After we watch tonight's episode of "The Durrells in Corfu," we will have it with nonfat vanilla yogurt for dessert. I'll add a note here about taste and crust texture after that.
Note: The filling is excellent, but then, how could I go wrong with Jonathans and Winesaps? The crust is ok, but it is ok in the sense of better than not having any crust. Saturated fat for 1/8th of the galette is 4.895 grams with my changes. With my regular crust, it would have been 7g.
On Friday afternoon, I roasted the white pumpkin that I bought a few weeks ago at the farmers’ market. It has a paler interior than typical pumpkins, and the puree looks like applesauce with a very pale, yellow color. I’ll try baking with it and see how the flavor is.
For Friday dinner, I adapted a recipe from About Farm Fresh To You: Delicata Squash, Kale and Shitake Rice Pilaf. Here's the link:
http://www.farmfreshtoyou.com/recipes/209/delicata-squash--kale-and-shiitake-rice-pilaf
I made enough changes to make it a different recipe. I deleted the cumin and chili powder. I used the ubiquitous white mushrooms, and I used a yellow onion. I also used powdered sage rather than fresh. I cooked my rice in the rice cooker in homemade chicken stock, then mixed everything together at the end. It tastes good and has a nice appearance on the plate. The roasted delicata squash does not have much flavor, but the presentation is nice. I think that the recipe would also be good with roasted butternut squash.
