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Wednesday does not usually arrive without my having baked something, but so it is this week.
I baked my Pumpkin Pecan Loaf recipe as a 6-cup Bundt cake on Wednesday, using some of the pumpkin puree from yesterday. These smaller cakes work much better for just the two of us.
For dinner, I made my Sourdough Pan Pizza, once again replacing the King Arthur AP with barley flour and adding 2 Tbs. more water. I think that I now have a winning combination of semolina, durum, dark rye, barley, and still a small amount of the AP from the starter.
One of my butternut squashes was going bad at the end, so I roasted it on Wednesday, so I removed the bad part before roasting and pureeing it. I am contemplating using it in baking.
On Tuesday, I made another batch of yogurt. I am loving the ChefAlarm.
I also roasted my last two pumpkins, the latest I have ever done with pumpkins from the fall. They were slightly dryer, which is actually not so bad for making puree.
Dinner on Tuesday was the Oven Crispy Fish and Chips with Dill Tartar Sauce, which we had with microwaved frozen peas.
I'm not sure the Girl Scouts go door to door anymore, probably as a safety issue. A lot of people also do not know their neighbors. Girl Scout cookies are more likely to be sold outside of stores or by parents who take the order forms to work. I did a LOT of door-to-door cookie selling as a Girl Scout, but then my mother was Cookie Chair, I think for two years running, and when other troop members fell short in selling, she sent us out--and that was before GS gave prizes for how much you sold!
I haven't bought Girl Scout cookies in years, especially after I read the ingredient label!
I sprinkle the cinnamon sugar directly on the dough, then spritz it with water. The King Arthur Wholegrain Baking Book has a recipe where the cinnamon sugar is mixed with egg white before being spread on the dough.
Aaron--The pan is 12 1/2 x 18 inches and would fit inside a sheet pan for storage. The holes in the bottom of the pan help with browning.
The small rye breads I baked worked perfectly using a half for an open-faced egg salad sandwich. I like the combination.
I also have and use the Chicago Metallic 5-well sandwich pan. I agree with Mike: it is the best for shaping and baking the rolls.
I had half of one of the little Swedish breads for breakfast this morning. It is a heavy bread, and I think it would go best with cheese or with egg salad. I had one for breakfast with some Land' o Lakes light butter canola spread. My husband tried one of the "holes" and told me that he will not be fighting me for more.
I did reduce the fat by not using butter or whole milk, so that might have made a difference, but I think it is meant to be a heavy bread, one that would work well for open-faced sandwiches. I am not sure that I will bake it again.
I made stir-fry on Sunday with soba noodles, leftover pork, and carrots, celery, red bell pepper, a few mushrooms, and broccoli.
Weird varieties of cookies are probably thought to be a selling point since customers would probably not bake them at home. Of course, there are LOTS of people who do not bake anything at home.
Cookies satisfy better than cupcakes because they have "chew" to them. A large cookie is also more easily shared by breaking off a piece.
I'll have to look online to see if the cookie craze has hit South Bend. My town is too small to support either establishment. At the farmers' market, I mostly see pies, cakes, and muffins, with the occasional M&M cookies.
On Saturday, I baked a recipe from Stanley Ginsberg's rye blog, "Anise-Fennel Loaves/Ragkakor (Sweden)," which I have wanted to try for some time. I made a few swaps by using buttermilk rather than whole milk, using the special gold yeast (and thereby reducing the instant yeast by half), and replacing the 50 g of butter (about 4 Tbs.) with 3 Tbs. avocado oil. I altered the mixing by proofing the yeast in the warmed buttermilk and light corn syrup before mixing in the medium rye flour with the salt and seeds. While the paddle was running, I drizzled in the avocado oil. I was unable to knead this dough in my 7-qt. Cuisinart, which is a problem that comes up for me repeatedly with some of these heavy rye breads. The spiral just makes a hole in the center, and no amount of repositioning the dough solves that problem. So, I removed the dough from the machine and kneaded it for 10 minutes. After the first rise, shaping, and second rise, I used a bamboo skewer (he says a chopstick or fork) to poke holes over the surface of each of the four small loaves. I used a 1 ¼ inch biscuit cutter to cut the center out of each one. I baked them for 20 minutes, taking the small baked centers out at 15 minutes, then baked another 90 seconds, as they were not quite to temperature. The shape is reminiscent of a large, flattened on the bottom bagel. I'm planning on having one either for breakfast tomorrow or for lunch.
Here's the link to the recipe in case anyone is interested. Note that these are 100% medium rye"
I roasted a butternut squash on Saturday and made Curried Butternut Squash soup for lunch by adding a cup of turkey broth, ½ tsp. Penzey's Now Curry, and about 1 Tbs. yogurt to it. Stick blenders are great!
Dinner tonight will be the leftover chicken, napa cabbage, and farro "fusion": stir-fry.
We had leftover pork and sweet potatoes accompanied by a salad made with lettuce and spinach that my husband has grown on our enclosed porch with the Grow Lights.
I baked Pumpkin Oat Muffins for breakfast on Thursday. I made the recipe as six large muffins and froze five for quick breakfasts. In the afternoon, I baked my Lime Pecan Biscotti, using the last of the limes from this past year.
I had bought some napa cabbage at the farmers' market--a new ingredient for me. I decided to improvise a stir-fry dinner using it on Thursday. I started with an online Martha Stewart recipe for "Stir Fried Chicken with Bok Choy." I had leftover chicken from the one I roasted on Sunday, so that cut the preparation. I sauteed chunky mushroom slices and chunky pieces of a yellow bell pepper in avocado oil. I then added the sliced napa cabbage and cooked it down before adding the leftover chicken. I adapted the sauce by replacing rice wine vinegar (which I do not have) with white wine vinegar and increasing the light brown sugar from 2 tsp. to a full tablespoon. Instead of using fresh, I mixed ¼ tsp. garlic powder and 1/8 tsp. ground ginger into the sauce. I almost forgot to add the water, since Martha Stewart recipes never list it as an ingredient but only put it in the instructions. I whisked in 4 tsp. cornstarch, since I was not doing the step of dredging uncooked chicken breast in it. My stir-fry then took on a "Fusion Cooking," vibe when I stirred in some cooked farro (1/2 cup dry before I cooked it). My husband is not an adventurous eater, but he really liked the meal, so I will be making it again.
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