[BakerAunt]

I don't think that I've ever cooked a parsnip, or even eaten one. I'll have to do some research.

Dinner tonight is a sheet pan dinner with roasted chicken legs and cut-up yellow potatoes. I rubbed the potatoes with olive oil and drizzled a bit on the chicken. Then I sprinkled everything with no-salt poultry seasoning, added a dash of salt and some freshly ground pepper, then sprinkled some sweet curry on top. We will have it with steamed broccoli. I made enough chicken and potatoes for a second meal.

[BakerAunt]

I'm not sure that my cheap strawberry huller was a great buy. I think that I have a better one packed away somewhere, as I vaguely recall one working in the past. For the recipe that I'm baking today, I ended up using a paring knife to cut out the hulls. If I'm slicing strawberries, I usually halve them and cut out the hull, but these need to be whole.

[BakerAunt]

This fruit blend--from KAF--had rather a lot of raisins and currants. Maybe next time I will mix in some dried apple that I have.

• This reply was modified 7 years ago by BakerAunt.

[BakerAunt]

I like the biscotti, but when I make them again, I will likely not use a fruit blend with raisins, which are a bit large for this kind of smaller cookie.

[BakerAunt]

On this lovely Saturday afternoon, I'm making poultry stock using the bones from our last turkey, which were in the freezer, and the remains of the rotisserie chicken we had for dinner these past two evenings. I put the bones in a large pot, fill it with water, add chopped celery and parsley, then add dried cracked rosemary, sage, thyme, and some sweet curry powder. I added about 2 Tbs. leftover lemon juice in order to use it, and because I've heard that it helps leach calcium out of the bones. I don't know if that is true, but the lemon mingles nicely with other flavors.

I'm not sure if I will freeze it all or keep some out for soup. Our weather seems to have shot from late winter to early summer.

[BakerAunt]

Thursday afternoon I baked a new recipe, Granola Biscotti, from Deb Perelman's selection of breakfast recipes in the new Spring 2018 issue of KAF's Sift Magazine (p. 53). I followed the recipe and omitted the optional vanilla. I used the option of turbinado (sugar in the raw). I used some mixed fruit that I had from KAF. The recipe did not specify, but I used old-fashioned oats. I took the option of substituting in 1/2 cup white whole wheat flour. I let them sit, after the first bake for 30 minutes, then spritzed with water, waited 5 minutes, then cut with a serrated knife, straight rather than diagonally, before the second bake.

I ate a few crumbs before the second bake--delicious!

[BakerAunt]

Today I baked a new recipe, "Brown Sugar Bundt Cake with Toasted Sesame Frosting," from One Bowl Baking, a special issue of Bake from Scratch (p. 16) that came out this spring. The cake itself is wonderful and has a softer texture than the KAF Brown Sugar Pound Cake that I've baked. This one bakes at 300F for 65 minutes, and I noted that I had no issues with the interior not being baked through.

I did have some sticking issues when I removed the pan after allowing it to cool for 10 minutes. I don't know that additional cooling time would have helped. I used the "grease," and it could be that I missed some small spots. It came out mostly intact, with some sharp hitting of the rack on the table, and I stuck back on the bit that did stick.

Neither my husband nor I care much for the Toasted Sesame Frosting, which is made of tahini, butter, confectioners' sugar, and a dash of salt. It does ok with the cake, which is not sweet, but it is definitely not a frosting that you leave until last. I'll bake this cake again, and either serve it as is--it is moist and light--or use a light vanilla glaze.

I also baked "Dark Grain Bread," a recipe from Bernard Clayton, Jr.'s New Complete Book of Breads (revised and expanded edition), pp. 223-225. It's the one that I discussed in a previous thread, where we determined that it could be mixed and kneaded in a powerful modern mixer. This time, I substituted 1 1/2 Cups buttermilk for that much water (still leaving 1 Cup water. I also replaced the molasses with honey, since I do not care for such a strong molasses taste. I again replaced 2 Tbs. shortening with 2 Tbs. unsalted butter. I reduced the yeast from two packets (4 1/2 tsp.) to 4 tsp., and the salt from 1 Tbs. to 2 1/2 tsp. I added 1/4 cup special dried milk that I wanted to use up.

It had a very fast second rise, probably because it was in the low 80s today, so I put it in the oven before it was fully heated. It's about to come out, and it has held a nice shape. I'll report tomorrow on taste and texture.

Addendum: I definitely prefer the bread with honey rather molasses. The texture is fine, but it did rise just a bit too long. It has a complex taste--no one grain predominating. I'll bake it again with these changes--and keep an eye on the rise when it is so warm.

• This reply was modified 7 years ago by BakerAunt.

[BakerAunt]

Thanks, Aaron, for posting an interesting, although sad, story.

Mike, I hope that all goes well with your Meyer lemon tree. My husband has put our getting one on hold until we get the house remodeling--which has yet to start--done. However, the weather has been warm here, so he has set out our lime tree, which wintered over next to a sunny window in the apartment over the garage.

[BakerAunt]

Even the crackers around the edges that were slightly crispy become chewy once cooled and stored. I wonder if the oats are the reason. I don't think that I will bake this recipe again. The taste is good, better than the first time, but the texture is not what I want.

• This reply was modified 7 years ago by BakerAunt.

[BakerAunt]

Wonky, I hope that Blanche, who posted some questions about making a completely wholegrain bread, is still reading on this site. Clearly, you have found a perfect one!

[BakerAunt]

My husband persuaded me to throw out the sweet potato peels, but I will try the potato peels with some onion and celery. When I get around to trying it, I will post my results. What I'm curious about is whether scraps can indeed make a good broth.

[BakerAunt]

Wonky, what a beautiful ceremony and recognition for your veteran father.

Your father and your family are in my prayers.

[BakerAunt]

Tonight I'm making my roasted Rosemary Maple Glazed Chicken and Sweet Potatoes. We will have steamed green beans as a side dish.

[BakerAunt]

Unless I'm baking bread or a double batch of cookies, or a recipe that calls for a balloon whisk, I usually reach for my Cuisinart hand mixer.

I will add my small Belgium waffle maker to the list of appliances that I would not want to be without.

[BakerAunt]

I've never thought about brand names in connection with whisks, and I cannot seem to find a brand on my favorite ones. My small ones came from Williams Sonoma years ago, although I don't know what they carry now. The wires are embedded in wax (?) or some kind of material that allows for give. A previous, cheaper whisk, where the wires were connected into the metal came apart. I have several sizes of flat whisks also, some of which are silicone coated so that I can use them in non-stick pans. I think that they came from T.J. Maxx. I like the flat whisk for making gravy in a roaster pan. I have a funny, up and down whisk that is perfect for mixing up my sourdough starter before I use it, and also for mixing it after I've fed it.

In addition to sturdiness, how the whisk feels in your hand while you are using it is key, so a test drive is necessary.

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