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I made sourdough pan pizza for dinner on Sunday. We had it with coleslaw.
Skeptic--the cake story gets sadder. We did call someone with a key to tell the person he and his family could have it. He never picked it up. When we returned in May, there was a moldy mess sitting in the cake holder. I refused to look at it, although my husband found the mold fascinating. He buried the cake in the back yard. Our garden is now on top of the spot. He also cleaned the cake holder and plate.
Report on the Honey, Anise, and Almond Biscotti: The biscotti are crunchy but not hard. The honey is the foremost flavor with the aniseed in the background. The lemon peel is not obvious. These biscotti go well with tea and would work well with coffee.
My husband ate some with his tea. He said that they are not his favorite, but they may grow on him. (He had claimed not to care for the spices in my Pfeffernusse, which include anise extract, but I realized a couple of Christmases ago, as they started disappearing rather quickly, that he had started to enjoy them. That might be the powdered sugar coating....)
Dinner on Saturday was Crispy Oven Baked Fish and Chips with Dill Tartar Sauce and coleslaw.
When I was sorting through recipes a few weeks ago, I came upon a March 2000 recipe from Bon Appetit for Honey, Anise, and Almond Biscotti (pp. 1`38-140). I decided to bake it on Friday. I made just two changes: I used half white whole wheat flour and added 1 Tbs. milk powder. The dough is very sticky. The recipe calls for refrigeration for three hours after it is mixed. Due to time constraints, mine was refrigerated for seven before I baked it. The recipe makes the very flat dough, so these are the thin biscotti. The directions were a bit vague as to how long each of the three logs should be. Just stating 2-inch wide by 1-inch high is not helpful, since the dough flattens out. I ended up cutting the first baking time from 20 to 18 minutes. For the second bake, I baked the slices from the two rolls for 14 minutes and the slices from the single roll (three rolls would not fit on a single pan) for 12 minutes. While the recipe said it makes 48, I ended up with 76. They smell good, so I will try a couple tomorrow with tea. My husband is not a fan of anise, so I do not know if he will eat them.
For Friday dinner, I made chicken salad with the leftovers from the chicken breast that I roasted earlier this week. We had it on Whole Wheat/Rye/Semolina buns from the freezer. I also made coleslaw.
Aaron--it reminded me of when we drove back to Texas from Indiana, only to realize several hours into the trip that the last half of my husband's chocolate birthday cake was sitting on the table at the Indiana house. Every birthday, my husband remembers the cake that we left behind, in part because I bake the same cake every year, although I have replaced the very rich ganache with a chocolate glaze. Maybe it's the ganache talking. At least, since we retired to Indiana, there is no more opportunity to leave a cake behind.
This evening, I'm baking Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
I am using up my remaining supply of butternut squash, and I came across this recipe:
https://www.allrecipes.com/recipe/131107/butternut-squash-and-turkey-chili/
The recipe can easily be adapted to what you have on hand or to personal taste. My changes were to add a chopped yellow bell pepper and stalk of celery with the onions. I probably used about 2 lbs. of butternut squash (a medium) and cut it into 1/2-inch pieces. Instead of separate cans of tomatoes and chili's, I used the Del Monte tomatoes with Hatch chilis. I did not have a can of tomato sauce but I had a 6 oz. can of tomato paste, which I used with 1 cup water. I replaced the canned white hominy with 9 oz. frozen corn.
I prefer a mild chili, so I cut the chili powder to 1 tsp. and the ground cumin to 1/2 tsp. After reading the comments, I took one person's advice and added 1 tsp. ground allspice. I also added 2 Tbs. light brown sugar.
I really like the result! My husband cannot eat chili, so I froze four separate servings for quick future lunches, and I will have enough for four mor lunches.
The butternut squash was a on the chewy side, which I did not mind, but for a softer result, I would cook it another ten minutes.
Aaron--Did Sam actually FORGET the chocolate chip cookies? If so, that is so sad.
On Wednesday, I baked Pompanoosuc Porridge Bread (my adaptation). I used 2 Tbs. maple syrup instead of sugar, although I proofed the yeast with ¼ tsp. sugar. I used whole wheat rather than white whole wheat flour this time, and of course a cup of buttermilk for that much water and reduced the salt to 1 ¼ tsp. Instead of using the Emile Henry Long Baker, I used a Kitchen Aid loaf pan 12 x 4 x 2.5 to bake the loaf, and it fit perfectly for this 4 cups of flour and ½ cup dry Pompanoosuc porridge recipe. The Emile Henry Baker is too large for the recipe. King Arthur used their bread baking bowl, but I found it too small. The Kitchen Aid loaf pan is just right, and its heavy construction works great for baking. I think that I found this pan years ago at either T. J. Maxx or Tuesday Morning.
I also baked my adaptation of Lemon Ricotta Cookies to use up the ricotta left over from the Turkey Lasagna I made last week. I always use half white whole wheat flour and add 1 Tbs. milk powder.
That is a great dinner, Len!
I made yogurt on Wednesday.
For dinner that night, I roasted a chicken breast. I roasted sweet potato chunks separately. We also had microwaved fresh broccoli.
We had more of the beef stew and the focaccia.
I wanted something uncomplicated to go with the stew I made for dinner, so on Sunday night I stirred up the dough for Rosemary Focaccia and refrigerated it until Monday afternoon when I baked it. The recipe comes from the United Healthcare site. I followed the recipe except that I used regular rather than white whole wheat and for the AP flour, I used King Arthur's Italian-Style flour. It bakes in a 9 x 9-inch pan. It went well with the stew, but it seemed a bit dense to me. If I bake the recipe again, I will add a tablespoon or two of water.
I think that the developer sees this recipe as an entry-level for people who are curious about baking their own bread to be healthier, so they may have favored a less wet dough.
It did not get above freezing on Monday. We have had flurries of lake effect snow, although none of it stuck. So, it was a perfect day to make beef stew, which came out perfectly, now that I have replenished my supply of Tsardust Memories blend from Penzey's, which in conjunction with rosemary and Smokey Paprika and bay leaves creates the perfect flavor.
We finished the Turkey, Mushroom, and Spinach Lasagna for dinner tonight. We needed a fast preparation, since we had a hike, a birthday zoom with the kids, and then I had a zoom meeting. My husband is fond of the lasagna, so he did not mind leftovers. He was also focused on the chocolate cake we had for dessert.
Thanks, Joan. My husband chuckled when I read your comment to him.
I made a chocolate glaze which I used for the filling and the topping on Scott's birthday cake. With the filling, I should have used the trick from the original cake recipe and used wooden skewers to hold the layers in place until the glaze solidified. Next time, I will make half a glaze recipe and then stabilize the cake with the skewers before making the other half and coating the cake. The glaze flavor needs a little something, perhaps some espresso powder to intensify the chocolate, or possibly a bit of salt. It also seems to me that Domino powdered sugar has an off taste that I do not recall from using C&H, but I cannot get C&H powdered sugar in my area.
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