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March 26, 2018 at 7:53 am in reply to: Old Family Recipies that are not Really Old Family Recipies! #11772
It's also that a lot of people seem to prefer these commercial "shortcuts" and re-post them. I've tried doing advanced searches with the direction not to display results with such ingredients, and yet they still pop up.
That antipasto recipe sounds great Navlys. Let us know if you ever find it!
This cold Sunday afternoon, I'm baking Whole Wheat Sourdough Cheese Crackers from the double batch of dough I mixed up last week.
For Sunday dinner, I'm making Maple-Glazed Rosemary Chicken with Sweet Potatoes--a roasted pan sheet dinner. We'll microwave some frozen peas as the side dish.
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This reply was modified 7 years, 3 months ago by
BakerAunt.
I actually bought barley malt from KAF last time I ordered, so an attempt at non-lye bagels will be in my future, although I actually bought the barley malt for a cookie recipe, but at the moment I do not know where that recipe is.
Our two blueberry bushes arrived today. My husband says that they are trying to come out, so he has potted them and put them in the (heated) garage, which we keep at about 42F, where they will be protected from the cold surge that came in today, and the one that is predicted for after Easter. Once the weather is past the chance of freezing, my husband will plant them out front. He is so excited that he has gone back online and ordered a couple of low-bush ones for the terrace.
Riverside Len--It's always the season for pumpkin pie! My recipe, adapted from my Mom, uses brown sugar.
Today I baked Cinnamon-Apple Bars [the recipe adds with Peanut Butter Glaze] from KAF's Whole Grain Baking, pp. 345-346. I again reduced the light brown sugar from 1 1/3 to 1 1/8 cup, and the salt from 1 1/2 tsp to 1/2 tsp. (I keep thinking the salt amount must be a mistake.) Instead of the spices listed, I used 2 tsp. of Penzey's Apple Spice blend, which was a freebie from Penzey's. I added 1/4 cup chopped pecans and 1 Tbs. flax meal to the batter.
I line the pan with parchment, so that I can lift the cooled bars out and cut them on a board. I had baked this recipe about a month ago, and I noted at the time that the Peanut Butter Glaze was too strong; it was like eating peanut butter fudge--none of the bar flavor came through. This time I used 1 cup of KAF glazing sugar, 1 tsp. vanilla, and 3 Tbs. heavy cream. I spread it over the cooled, uncut bars. It should be set in time for dessert tonight.
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This reply was modified 7 years, 3 months ago by
BakerAunt.
I was able to persuade my husband to have the quiche for dinner--or maybe it was the mayhem of dishes in the kitchen at 3 p.m. that was the persuading argument. We ate the quiche at room temperature. It was good, but next time we will warm it up for 10-12 minutes at 300F as Haedrich suggests.
I will try this recipe again. To cut down on the long block of time, I might roast the spaghetti squash earlier and make the quiche crust earlier.
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This reply was modified 6 years, 8 months ago by
BakerAunt.
Today I made Spaghetti Squash and Parmesan Cheese Quiche from Ken Haedrich's The Harvest Baker: 150 Sweet and Savory Recipes, p. 189. We liked it and will make it again, with some caveats, which I write about on the Spaghetti Squash thread.
I liked the Buttermilk-Cornmeal crust that I adapted from a cornmeal pie crust recipe that came out of a Sunday paper magazine section one Thanksgiving years ago.
KAF did have a glazing sugar that does not have cornstarch, but I just looked at the KAF site, and it is not to be found.
Cwcdesign--Go ahead and try the Irish Cream flavoring, maybe 1/4 tsp.
March 23, 2018 at 3:57 pm in reply to: Old Family Recipies that are not Really Old Family Recipies! #11740That's why sites such as Nebraska Kitchen are so important. When I started reading and commenting on the now defunct KAF Baking Circle, I realized that I had more scope than I thought for experimentation, provided I kept some basic guidelines in mind--what Cass (Kid Pizza) calls baking science. I don't think that most of us get those basics or have the "why" explained, so the process at first seems mysterious. What I've learned here and from some books have helped me become bolder in the kitchen.
And then there are those chefs who like to keep the process mysterious....
Perhaps a parallel to this story is that if you search a recipe on the internet, a lot of times, what comes up is the same recipe over and over--sometimes without attribution. A lot of cooking blogs are batting around the same recipes.
Fascinating article! Thanks for posting the link, Aaron.
Did you see that KAF has introduced bagel molds? https://www.kingarthurflour.com/shop/items/bagel-molds
I've wondered if it is useful or a gimmick.I like the bagels that Einsteins produces, although I doubt they are authentic. There was a great, independent bagel place in Lubbock called Hoots, but they felt that they had to offer other items (waffles, sweet rolls) when they were forced to change location in the shopping center in which they were located, and they lasted less than a year. I don't like the ones that Trader Joes sells, nor do I like any of those on the grocery aisle.
Maybe once my kitchen is redone I'll consider trying to make my own--at least once.
March 23, 2018 at 2:00 pm in reply to: Old Family Recipies that are not Really Old Family Recipies! #11723No one in my family ever claimed "an old family recipe," except for a great-grandmother's potato salad, which is made with mashed potatoes, chopped onion and celery, hard boiled eggs, dill pickles, mayonnaise, and mustard. My mother never used a recipe on it, so my sister has worked up one that she thinks is pretty close. I've not seen anything like it.
Oops: it also had chopped iceberg lettuce
My mother was clear that her pumpkin pie recipe came off of a can of evaporated milk. I've changed the recipe over the years, so I can now claim it is truly my own. One thing that surprises me with this article is that so many of these cooks and bakers did not do any experimenting but followed the recipe as given. Even with recipes that I really like, I find myself introducing variations.
Ok, today I decided to make the spaghetti squash quiche recipe for lunch--Hah! It is in the oven now, and although I started working on it shortly after 10 a.m., it won't be done until almost 3. I'm hoping that I can talk my husband into having it as dinner.
I thought that the quiche pan Haedrich was using was a bit small, but it may also be that the one I have exaggerated its claim to be 9 1/2 inches, I think maybe it was more like 9 inches. And maybe I put too much of the spaghetti squash in. At any rate, I had overflow when I was adding the egg mixture even before I put it in the oven (should have stopped with the sauce sooner). I scrambled some still leftover egg-milk mixture and ate it separately. I wish that I had paid attention to my instincts and used the 11-inch quiche pan with removable bottom that I have and made a bigger crust. (Somewhere I'm sure that I have a 10-inch tart pan with removable sides. Sigh. I keep waiting for our contractor to get off of his current job and get with the remodeling.) I am not looking forward to clean-up. I did have the crust on a rimmed pan, but I had not thought to line that pan with parchment.
On the positive side, I adapted a recipe that I have for a cornmeal pie crust and used that for the quiche. It came together well and blind baked well.
I'll report separately on taste, etc.
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This reply was modified 7 years, 3 months ago by
BakerAunt.
I'm not sure about the proportions, but I do know that whole milk will behave differently from cream in a glaze. I've found that out with some of my sweet rolls. I also find that if I use cream, the glaze holds up longer. The cream will make it thicker. If you use whole milk, you might want to add a little melted butter with it.
We had a small spinach salad alongside Salmon with Dill and Couscous.
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This reply was modified 7 years, 3 months ago by
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