BakerAunt

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  • in reply to: What are you Baking the week of April 8, 2018? #12037
    BakerAunt
    Participant

      I like candied orange and candied lemon peel. Unfortunately, my husband does not. I have some that I need to use up, so I'll be looking at ways of incorporating it without his knowledge.

      This Thursday evening, I'm baking Sub[marine] Rolls, a recipe that came from the KAF Baker's Catalog, and also with the perforated 5-roll pan I bought from KAF years ago. [They do not carry it anymore.] I made the biga this morning, and started the rest of the recipe after 5 p.m.. I've modified the recipe. I always substitute in 2 cups of whole wheat flour, but this time I substituted in an additional 1/2 cup of dark rye flour and added 2 Tbs. flax meal. I substituted 3/4 cup buttermilk for that much water. I used 1 Tbs. of honey rather than 1 Tbs. of sugar. I reduced the salt from 1 Tbs. to 2 tsp., but I was tempted to cut it further. The rolls are now on their second rise.

      We are attending a brown bag luncheon talk tomorrow, sponsored by the local historical society, so I thought some special bread for sandwiches would be nice. It's also a way to draw attention to freshly baked bread.

      • This reply was modified 7 years, 3 months ago by BakerAunt.
      • This reply was modified 7 years, 3 months ago by BakerAunt.
      in reply to: What are you Cooking the week of April 8, 2018? #12036
      BakerAunt
      Participant

        I love all the ingenious ways that people use leftovers!

        Tonight I made boneless chicken breast (halved) and coated in mayonnaise, panko, onion powder, garlic powder, and chives. It should have had freshly grated parmesan, but I was distracted and forgot it. The chicken still tasted good and cooked well, but I prefer it with the added Parmesan. We had a rice blend cooked in broth, and steamed green beans as side dishes.

        in reply to: When to Use or Not Use Expensive Chocolate #12030
        BakerAunt
        Participant

          I've been missing Trader Joe's ever since I moved from California almost 23 years ago. Aldi's, while good for some items, does not have that kind of chocolate.

          in reply to: What are you Baking the week of April 8, 2018? #12025
          BakerAunt
          Participant

            This Wednesday evening, I'm baking biscotti. This recipe, for Ginger Biscotti with Pistachios, came from a restaurant, Fifty Seven Fifty Seven in New York, and was published in the R.S.V.P. column of Bon Appetit (June 1997), p. 26. I baked it last fall and was somewhat disappointed as it did not have much ginger taste. The only change I had made at that time was to use dried orange peel in place of freshly grated orange peel. For me, I'm not sure that orange and ginger go together, but I wanted to give it a try. I don't recall tasting much of the orange flavor either.

            This time, I omitted the orange peel. I added 1/2 tsp. of lemon extract and 1/3 cup minced, crystalized ginger. I made that change because a Ginger Shortbread recipe I like, by Ken Haedrich, uses crystalized ginger and lemon extract in addition to vanilla. (That recipe also uses grated lemon zest, I did not add lemon zest because I want the ginger taste to be primary.) I'm now doing the second bake. I'll add a note to this post tomorrow about taste and if this recipe has the zing I seek.

            Promised Note: The ginger flavor from the crystalized ginger is exactly what I wanted. I'll add this recipe to my biscotti repertoire.

            • This reply was modified 7 years, 3 months ago by BakerAunt.
            • This reply was modified 7 years, 3 months ago by BakerAunt.
            in reply to: When to Use or Not Use Expensive Chocolate #12023
            BakerAunt
            Participant

              The Valrhona milk chocolate, that I'm hoarding for those two chocolate tarts, is 35% cocoa. It came from KAF, and it was expensive at $19.95 a pound. A coupon made it a little better.

              in reply to: What are you Baking the week of April 8, 2018? #12018
              BakerAunt
              Participant

                Anything baked with Cabot cheese is wonderful.

                Today I baked Whole Wheat Sourdough Cheese Crackers, using the dough I mixed up on Saturday evening.

                in reply to: When to Use or Not Use Expensive Chocolate #12015
                BakerAunt
                Participant

                  At the store today, I saw a bar of Ghirardelli milk chocolate for baking. Mike was correct about chocolate companies withholding percentages: there was no cacao percentage listed.

                  • This reply was modified 7 years, 3 months ago by BakerAunt.
                  in reply to: What are you Cooking the week of April 8, 2018? #12014
                  BakerAunt
                  Participant

                    Today I used up the rest of that sirloin tip roast I cooked last week. I cut it into pieces, trimming out the gristle and fat. I sautéed sliced mushrooms and orange bell pepper in grapeseed oil, then added the cut up meat and leftover gravy. I added the rest of a package of frozen broccoli from the refrigerator, then sprinkled on some Hungarian Sweet Paprika. I combined the sauce with cooked buckwheat noodles, then added sliced green onion.

                    in reply to: What are you Cooking the week of April 8, 2018? #12005
                    BakerAunt
                    Participant

                      I went ahead and posted my recipe for salmon patties, but I'm hoping that Joan will also post hers.

                      in reply to: What are you Baking the week of April 8, 2018? #12001
                      BakerAunt
                      Participant

                        I was going to bake Milk Chocolate Egg Cookies, from the March/April 2018 issue of Baking from Scratch, but I felt that it would be a waste of high-end chocolate (see thread on when to use or not use expensive chocolate). However, I had a package of Cadbury mini-eggs I'd bought to use in the recipe. So, I baked Deep Dark Brownies from the KAF website, and crushed the Cadbury mini-chocolate eggs and sprinkled them over the top of the brownies before I baked them this morning. They should be ready to cut for dinner tonight. I'll add a note to this post about what we think of my innovation.

                        I use a 10x10 ceramic square dish for this recipe because the center never cooked through before the sides were done in a 9x9 inch metal pan. I also find that these brownies are better if they have a long rest period before cutting. Eight hours should do it, but I usually bake them the day before I plan to serve them.

                        Added Note: The crushed mini-eggs make an attractive top next to the dark chocolate and give a nice crunch. It's a nice way to vary a brownie recipe.

                        • This reply was modified 7 years, 3 months ago by BakerAunt.
                        • This reply was modified 7 years, 3 months ago by BakerAunt.
                        in reply to: What are you baking the week of April 1, 2018? #12000
                        BakerAunt
                        Participant

                          Best wishes, Chocomouse, for a speedy recovery.

                          in reply to: When to Use or Not Use Expensive Chocolate #11998
                          BakerAunt
                          Participant

                            I was able to locate it at the magazine's website:

                            The magazine is overly fussy, although I've gotten a few good recipes from them. I couldn't do any of the recipes in their British Baking issue (Jan/Feb) because they refused to give any possible substitutions for ingredients not readily available.

                            The other recipes in the chocolate section are items that if I were to bake them, I'd probably spring for more expensive chocolate, but not for these cookies.

                            • This reply was modified 7 years, 3 months ago by BakerAunt.
                            in reply to: What are you baking the week of April 1, 2018? #11992
                            BakerAunt
                            Participant

                              That would explain why Moonie's buns work so well.

                              in reply to: What are you Cooking the week of April 8, 2018? #11987
                              BakerAunt
                              Participant

                                I'm not cooking, but my husband will be cooking pork ribs (in the frying pan, nothing fancy), macaroni and cheese (made with KAF Vermont cheese powder), and steamed green beans. I'll do the green beans. Other than that, I'll have my feet up....

                                in reply to: What are you cooking the week of April 1, 2018? #11979
                                BakerAunt
                                Participant

                                  Chocomouse--Sometimes you have to make your own summer! We had snow earlier this week, but it did not stick. We are having daily temperature highs in the 30s.

                                  • This reply was modified 7 years, 3 months ago by BakerAunt.
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