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I made the Buckwheat and Mushroom Stromboli from the KAF site. The filling was delicious, but I didn't care for the dough. It was so soft and tender, and very difficult to work with. It has bread flour, buckwheat, and spelt flour, which should make it tender, but I tore big holes in it as I shaped it, although I knew it needed special handling. I also didn't like the feel of the soft dough in my mouth, and am not too crazy about the flavor. I will use the filling recipe again, but make a different dough. I'm thinking to use my pizza dough, with some semolina to give it some "chew", or maybe an unsweetened dough for a braided savory loaf. The filling would also make a great pizza topping!
I made another batch of tomato soup using my usual recipe, from jej on the old baking circle. I love it because I don't have to measure exactly, just some of this and some of that and it turns out delicious every time. I also made a stromboli to go with it, and will talk about that on the baking thread. Oh, I made this into a special super bowl meal by drinking a margarita with it!
Thank you Joan, I will try that and have put pimentos on my grocery list. I have about a dozen recipes in my file! Like Mike, I like the kind made by Kraft, but we can find those in the stores only during the the Nov-Dec holiday season.
Our dinner tonight was chicken thighs with Herbs de Provence, baked potatoes, asparagus from the freezer, and green salad. Later on, I'm going to eat one of the Special K bars I made the other day,
Joan, would you share your recipe for pimento cheese? I love it, but haven't yet found a version I like. It would be so good with your soup, and we eat a lot of soup in the winter.
Dinner Wednesday night was tomato soup and vegetarian lasagna from the freezer, and the crusty gruyere loaves I made yesterday. Perfect for this snowy, windy, below zero night.
OMG! I remember making those salads for Thanksgiving dinner every year, the only time we had them! Making those was quite a step up from putting the silverware and linen napkins on the table! My mother hated to cook and was not a good cook - those two traits are probably highly correlated! We all still laugh about some of the things we ate. Surprisingly, in spite of that, we all (6 siblings) are excellent cooks who really enjoy cooking. Every chef-authored book that I ever read with my career exploration students in high school emphasized the positive relationship and role model of an older, usually female, family member who loved to cook. Such memories!
That sounds absolutely perfect!! Although, I might be tempted to skip the entree and instead have just the two desserts. How to choose between them?? Actually, the chicken combination would be a first choice for me too. Happy Birthday!
I made the Crusty Gruyere Loaves from the KAF website for a bookclub meeting tomorrow night. I've made them a number of times, and they are delicious and also impressive looking. This time I cut the filled and rolled dough into 6 pieces for 6 rolls, planning to cut each of the huge rolls into 4ths at the potluck. (most of us are usually on diets and limiting carbs!) I also added chopped green olives to take the flavor up another notch.
I made meat ball subs tonight, first time ever. I used a recipe from Smitten Kitchen, and they turned out very tasty, although a bit time consuming to make. I had made whole wheat sub rolls yesterday. I used ground turkey, and made tomato sauce from garden tomatoes in the freezer. I would make them again, but plan to not be making anything else at the same time (Crust Gruyere Loaves).
I love savory! What time is lunch?
I couldn't live without my food processor! I don't have a big mixer, just a 40 year old small hand mixer, nor do I have a blender. I use a bread machine to mix and knead bread dough. I use food processor for a lot of the vegetables from my garden, most notably shredding zucchini and carrots, and slicing cucumbers for pickles. I'm still learning to use it for small jobs such as cutting in the butter for pies, scones, streusel, etc. It's a tremendous help as the arthritis gets worse. I do also have a 1 cup Cuisinart, but don't use it very often; it doesn't seem worth the effort to clean it.
Mike, I would do that too, if the outsides looked well-done, but the internal temp was under 200*. However, it seems foolish to have to heat up the oven for that, and I guess you should preheat it, and just have it hot enough in case you need it? A waste of energy? I usually have to fool around with the griddle setting; if it is too hot, the outside is plenty brown before the inside is done.
Dinner tonight was venison liver, onions, and pan fries with a green salad.
The muffins we baked in the class ended up very hard, crusty, although the insides were soft. We baked some of the white flour and some of the whole wheat. I have a number of recipes I'll try, including the ones on the KAF website which I have tried in the past, as well as the ones from the class, which are not the same as the recipes on the website. Interesting! We set our griddle for 275, and it took about 8 minutes per side to cook a batch. So, if you have a recipe to make 16 muffins, and space on the griddle for 8 muffins - that is over a half hour of standing and watching! I guess I would plan to have something else to work on in the kitchen at the same time.
Baker Aunt, thanks for bringing that recipe to my attention! I will definitely try it. I like your changes. Yes, cornmeal will burn easily; we used semolina and the instructor also suggested farina. Some participants said semolina is hard to find; I find it at KAF, of course, Bob's Red Mill, and in my regular grocery store. I'd already planned to try buttermilk next time. I'll let you know how it works out, but it may be a while -- so many recipes yields so many muffins!
Today I"m baking a loaf of whole wheat-oatmeal bread and 4 sub buns for meatball sandwiches.
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