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Dinner tonight was chicken-grape-Swiss salad, broccoli salad, green garden salad with maple vinaigrette, and Butterflake Herb bread. Perfect with the temp at 91*.
Ribs, roasted potatoes, asparagus, and broccoli salad.
We had turkey soup - using up an assortment of leftovers from the freezer and the refrigerator.
I made the KAF recipe for Butterflake Herb Loaf, and shaped it into 4 smaller loaf pans. I've adapted the process a bit and don't cut the dough into circles. After rolling the dough out and brushing with melted butter and herbs, I cut it into strips and stack them three high. I then cut the stacks into 3-4 inch sections (depending on what size pans I use), and stand them on their sides in the pans. This can get pretty messy, but the herby butter is better distributed between all the slices. Today I used Penzey's Foxpoint seasoning with a little extra of their roasted garlic. It is the best flavor combo yet!
A very Happy Birthday to you, Cass!
I made a rhubarb crisp.
Tonight we had chicken patties, potato salad, and green "deck" salad with tomatoes and herbs. I'd never made pickled onions, but made some today to change up the flavor of the potato salad (which is going to a graduation party tomorrow evening). I think I need to stir more of the tangy onion into the salad. But it is delicious, and I will be pickling onions regularly. They are so easy to do: 1 red onion, thinly sliced; put 1/2 cup each of water, red wine vinegar, and sugar in a pot and bring to a boil; put the onions in a glass (mason) jar and pour the solution over them. That's it! 30 minutes and you'll have tangy onions! Perfect for burgers or brats.
Today I made a dark rye bread. I didn't really have a recipe, but used 1 cup of bread flour, 2 cups of medium rye, 2 cups of AP, and the last of an old KAF rye bread improver/base, about 1/2 cup, that needed to be used up. I also used pickle juice in place of most of the liquid, and added a tablespoon of vital wheat gluten. It didn't rise much at all; my kitchen was cool, but I let it rise for 2.5 hours so it did get a little puffy. After a half hour in the oven, I checked it and was astounded to find how high it had risen. I usually get great oven spring, but this was amazing! It was a good three inches above the top of the bread pans (I made two 9 x 5 loaves), when prior to baking it hadn't even reached the top rim of the pans. I'm eager to see the crumb, and taste, when I cut into it tomorrow.
BakerAunt, sorry this is taking me so long to reply. Are you all set now, or would you like me to send you a photo? I'm still hoping to have my husband read through this thread, and look closely at mine (also a DLC-7) to see if he can help. Maybe tomorrow. I looked at it, but I'm not mechanical enough to give any suggestions. I do recall that, maybe 20 years ago, I got a new bowl. I think I remember that the original one cracked, so did not hold liquids. The replacement I bought from Cuisinart was not really different, but that locking mechanism didn't work. My husband says he had to use his Dremel to "re-shape" something to get it to work. I also remember that at some point I had to get a new grater, not sure why (my memory is aged and works like a sieve these days!). The original tools came with one central post that kind of screwed on and off each cutting disk. The replacement grater blade has (has, I'm still using it) a permanent central post; but, it fit the old bowl just fine. I think my husband will be home tomorrow afternoon, and I'll ask him to look at it then.
Egg salad sandwiches with garden lettuces.
I have, possibly, the same model, purchased in 1980. I will take photos and post tomorrow. I'll also ask my husband to read what you wrote and take a look at mine - maybe he can give you some helpful information.
Italiancook, that sounds so good! If/when I can make a better English muffin bread, I will try it for sure. I've made pizza dough in the food processor, which leads me to think it might work for this bread too. I was amazed to see how different my outcome was from the really great bread we were gifted. And also kind of upset -- the lady who made it is not much of a baker, usually making just cookies and brownies.
Dinner tonight was pork chops on the grill, quinoa salad with corn, black beans, tomatoes, onions and peppers with a Greek dressing, and woo hoo! green salad from one of the planters on the deck!! I also snipped basil, cilantro, thyme, and rosemary from the herb planter and made a spicy maple vinegrette. Tomorrow I'll fill another planter with lettuce and spinach seeds so we have a continuous supply of greens all summer.
I made the usual burger buns today. I also made the KAF English Muffin Toasting Bread recipe. Neighbors gave us a loaf, along with a jar of home-made peach jam - both were delicious. And the bread was incentive enough for me to try the KAF recipe, which I had looked over closely in the past. Mine did not turn out well at all. It was heavy, dense, no holes. The top got brown well before the stated baking time, and it never did reach 190*, although I baked it an additional 20 minutes. The gifted loaf was excellent - light, holey like an English muffin, and flavorful. I believe the big problem is I don't own a stand mixer, just a small, hand-held mixer that is about 40 years old. I've had a stand mixer in the past, but never replaced the last one that died because I rarely used it. But this little hand-held mixer just is not powerful enough for a 3-cup of flour bread; I split the dough and did one half at a time. The directions are to beat at high speed for one minute.... I think I will try making it in the food processor which is much more powerful.
We had tried scallops and whole belly clams with onion rings and cole slaw. We are in Maine for a long weekend -- I did not cook the meal!
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