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Lately I've been using grapeseed oil when I want a neutral oil with a high heat tolerance.
I just can't bring myself to use spaghetti squash as a base for sauce. I see possibilities in this quiche simply because it does not try to be pasta. If I can find a good spaghetti squash at the store, I'll try this recipe.
I usually use chicken stock for my minestrone. I also like the large vegetable chunks.
Today I baked Nelson's Choice Rye Bread. The recipe is originally from Secrets of a Jewish Baker, but KAF had it on a package and on their website as Peasant-Style Rye Bread. They have since made some changes in the recipe--as the dough usually needed additional flour--by cutting the water. I have wondered if the type of rye flour might have been an issue. I've been baking the recipe for years, usually adding some extra flour. This time, I held back 2 Tbs. of the water. I still needed to add 3 Tbs. of clear flour, but I did not use the 2 Tbs. of vital wheat gluten, as I do not have it, and am not sure that I will ever purchase it again. I used dark rye flour (Bob's Red Mill, while the KAF version called for white rye or pumpernickel. I decided to add 1 Tbs. potato flour to see if it will help the bread stay softer longer. I also cut the salt from 1 1/2 tsp. to 1 tsp.
As usual, I baked it in an 8-inch round cake pan with 2-inch sides, as I do not trust my shaping, although it did do better this time. I did not let the second rise go past 40 minutes, and I slashed it five minutes before that, as I've had this bread deflate before. The timing worked, and it got excellent oven spring. The finished loaf is four inches tall at its highest point. I look forward to having it with the last of the turkey for sandwiches tomorrow.
Joan--when you said pimento cheese sandwiches, suddenly I was back in the kitchen in Norfolk, Virginia as a child, while my mother made pimento cheese sandwiches....
The weather today has been rainy, snowy, sleety, and now there are ice pellets. Temperatures are in the 30s this early afternoon, so my husband went ahead and started a fire in the wood stove at lunchtime. Not one to waste a good wood fire, I pulled the turkey bones and those from a chicken out of the freezer, and now I'm making broth to restock the freezer, as I'm down to my last (4-cup) container of it.
Tomorrow is my husband's birthday, and thus I baked KAF's Favorite Fudge Birthday Cake, which has been his favorite since I first baked it for him. I'll assemble it tonight, so that the frosting can set over night. It's a major chocolate rush.
I used "the grease" for the pans, and I'm impressed. The two layers came out of the pans leaving very little chocolate residue.
Note: I made the biscuits with half whole wheat pastry flour and half unbleached AP flour. They are still a light biscuit, so you may want to try them this way.
I've also used leftover gravy as part of the sauce mixture, adjusting as I go. While we prefer frozen peas and carrots, mixed frozen vegetables work well.
I've only made one starter--and I still have it--one of those "soupy" ones. I followed the directions in an article on sourdough in Sunset Magazine over 25 years ago. It did use a bit of yeast to get it going.
Once we get the house remodeling done (it will need to be started first 🙂 ) I might attempt a rye starter. I'm just not sure how many starters my husband will tolerate, even with two refrigerators.
A little fun for Pi Day:
https://www.eater.com/pop-culture/2018/3/14/17116472/google-doodle-pi-day-dominique-ansel-pie
Dinner tonight was my Town Meeting Chicken [Turkey] Pie. We have enough leftover for several more meals. I made the biscuits that go on top with half whole wheat pastry flour and Pillsbury unbleached flour. I like that texture and will do it again.
Here's the thread from the Baking Circle on making your own chips; I did indeed post it here under threads:
Baker Irene suggested using white chocolate and flavoring it. Naturally, you would not get chips, but you would get pieces that you could chop into the desired size.
I'll keep this in mind, but I'd really like to buy my own,
I made the pumpkin pie last night, and we went ahead and sliced into it at lunch. It looks like dinner is going to be my Town Meeting Chicken [Turkey] pie, which is actually the filling in my deep pan with whole wheat biscuits on top.
The taste is very good, The white chocolate chips and additional flavoring do help, but for this recipe to be all that it can be, it needs those cappuccino chips with their burst of flavor.
I will explore the threads from chocomouse on making one's own, and also see if I can locate Baker Irene's thread. I have hopes that somewhere out there someone will be able to figure out how to make these without the transfats.
When I google cappuccino chips, they keep coming up as carried by KAF, although they have been discontinued. I think that may be the case at other sites as well.
Joan--my prayers are with your aunt and her family at this difficult time.
Today I baked a version of the KAF "Irish Cream Scones" (see thread about missing cappuccino chips).
I also baked a pumpkin pie in honor of Pi day tomorrow.
Here's what I did:
1/2 Cup heavy cream
1/4 tsp. Irish cream flavor
1/4 tsp. coffee extract
1 tsp espresso powder
1/2 Cup Barry Callebaut white chocolate chunksI sprinkled them with "cappuccino sugar," from Pepper Creek Farms, which I had bought a while back at T.J. Maxx. I think that KAF briefly carried it. I'll report on taste tomorrow.
Chocomouse: KAF no longer carries the cinnamon chips. They have this product--cinnamon pieces--instead:
https://www.kingarthurflour.com/shop/items/cinnamon-sweet-bits
Reviews on the new product seem mixed. KAF did not explain why it no longer carries the cinnamon chips, and apparently has no intention of saying why. I have a stock of them in my refrigerator, so I can continue baking with those.
I remember Baker Irene, on the Baking Circle, discussing in a thread how to make one's own flavored chips. I'm not sure if I saved it. I certainly meant to do so.
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