Forum Replies Created
-
AuthorPosts
-
Very well plated, Len! You and Joan both do an excellent job.
We had leftover roasted chicken breast for dinner on Wednesday. I made noodles and mushrooms to go with it. I sauteed the mushrooms in avocado oil and added some dried sage. I cooked a mixture of white and spinach noodles in chicken broth from the freezer, then added it to the mushroom mixture.
We had the rest of the pea soup tonight.
The cookies are delicious, Kimbob. While I am good at eating just one a day, my husband is devouring them quickly. I hope there will still be one or two by Halloween.
I'm glad to hear that at least two of your kids have found their way into the kitchen, Aaron. I believe all people should have at least basic cooking skills and develop pride in being able to care for themselves and others.
As for the garlic: It's a good thing that none of the guys had a date that night!
Yes and No, Navlys. I have the mini scone pan, but I have never used it. Hangs head in shame.
To be fair to myself, I had to take most butter out of my baking. I also think that they are great for a tea party, if I ever were to have one.
Your question made me recall that while going through some recipes the other day, I saw a recipe for "Scone Nibbles" that came from King Arthur. It did not use the pan but baked on a sheet to get 32. If you want the recipe, and KABC no longer has it, let me know, and I'll post it here.
For dinner on Monday, I roasted two bone-in chicken breasts. I also roasted cubed potatoes tossed in olive oil. We also had microwaved frozen lima beans.
On Monday morning, I baked Pumpkin Oat Muffins in Halloween muffin papers. I like celebrating the season.
That's a fine-looking pie, Joan! Happy Birthday to your niece!
We gladly ate more of the split pea soup that I made yesterday.
I baked my "Maple Cookies without Butter" on Sunday. I used my three Nordic Ware Halloween cookie stamps--a spider, a cat, and a pumpkin--and made six of each.
I attempted to bake Mostly Whole Wheat Maple Buttermilk Bread in a 2-part pumpkin mold with mixed results. Details are in the Pumpkin Pan for Bread thread.
On Saturday, I made pea soup for the first time this season. I had some ham in the freezer to add, so it is wonderful on this cooler evening.
The dough filled the bottom mold, so I was hopeful. I weighed it down with an iron griddle with a handle (handle was a mistake). When I moved it to the oven, the top was already trying to come off. Eight minutes into the bake, it popped the griddle off and tipped. I was able to remove the top, put the griddle under those spindly legs, which I should have done in the first place, and put the righted loaf back in the oven. The top does show where the pan slid, so the pumpkin is lopsided, but it had begun to take the indentations of the mold before I lost the top. Because of the depth of the bread, it took about 65 minutes to bake to 190 F. I covered it for the final 10 minutes with foil because the part outside of the mold was overbrowning.
What I would do next time: Use 50 grams less dough. Put the mold on the flat griddle so that it will be stable. Weigh down the mold with the lid of my large Le Creuset pot. That way the weight is directly on the entire mold. Ideally, there would be some kind of clamp to hold the two parts together. I'll give some thought to whether I can rig something that would work.
The side that was on the bottom is beautiful with lovely indentations, the other side is, as I noted, a lopsided, overbrowned mess.It looks like one of those unfinished sculptures where one side is beautifully detailed and emerging from an uncut stone.
Aaron--I think that Joan's advice is excellent. I also have never frozen starter, but I seem to recall that at one time that was featured in a thread on the Baking Circle as a way to preserve it if someone was going on an extended trip away from home. I don't know if it is among the threads that were saved here.
I have a milk-based starter, and it does ok if ignored for a month or longer, but I find, like Joan, that it takes a couple of feedings (and using what I take out for crackers or pancakes) before the sourdough is strong enough to work without any yeast.
I just looked at all the saved threads, and I don't think the sourdough thread made it to Nebraska Kitchen from the Baking Circle.
I am baking the bread in the pumpkin mold today. I decided to use my recipe for "Mostly Whole Wheat Maple Buttermilk Bread, as I recalled that I bake it as two smaller loaves (7 1/2 x 4-inch) with a dough amount close to what Mike suggested. That recipe has too much dough for two 8x5 pans but not enough for two 9x5 pans. It fits perfectly in a 10x5 pan. Each side of the mold is about the size of one of the 7 1/2 x 4-inch loaf pans.
The dough weighs 1450 grams. It fills the lower mold. I've put the other mold on top and weighted it down with a flat iron griddle. It is now on its second rise. After an hour, without looking at it, I will bake it and report back. This bread recipe has fantastic oven spring, so I am hoping for a great result. If it comes out well, I will try to post a picture.
-
AuthorPosts
