chocomouse
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Anything to get more sales!
Our dinner on Wednesday was salmon, fresh green beans, and Greek salad. Our meal routine is crazy these days, due to making maple syrup - as our plans depend so much on Mother Nature, and dinner might mean cooking and eating at 9 p.m. This was a very nice, more typical meal for us, not a thrown together food from the freezer, or casseroles, or leftovers.
Today I made raspberry pastry, which has been on my to-bake list for quite a while.
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You must be logged in to view attached files.Today I made focaccia using a recipe from Smitten Kitchen. I topped it with a mix of The Works and Everything Bagel. I like it better than the focaccia from one of KAF's recipes. It's not quite as browned and crisp as we like it, because the oven is old and failing, I fear. Next time I'll bake it at 425*.
Tonight I made pasta sauce from with some of last summer's tomatoes, and we ate it on macaroni. It's good to be back in the kitchen after a week in Maine. I spent most of the day gardening in the sunroom, getting ready to plant herb seeds tomorrow.
Sorry I'm not participating in the Cookbook Challenge. I somehow hurt my hip earlier this week and am not moving around much at all. No cooking, no baking, resting it as much as possible. I plan to be back in the kitchen next week!!
Cinnamon Buns, with maple sugar instead of brown sugar in the filling. The smell of it rising and baking was incredible. And the taste . . . perfect!
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You must be logged in to view attached files.February 18, 2025 at 7:31 pm in reply to: What are you Cooking the Week of February 16, 2025? #45627We had a pork loin roast for dinner, with potatoes, carrots, and onions roasted in the same pan. I seasoned it with Penzey's Justice and some smoked paprika.
February 16, 2025 at 6:17 pm in reply to: What are you Cooking the Week of February 16, 2025? #45609I made stromboli and tomato soup, using frozen tomatoes from last summer's garden.
Large white eggs here are $7.49, large brown eggs are $7.99.
I made a couple of recipes out of that book for Peter Reinhart, but also do not remember which ones I made! I may have also tested some of the recipes in his Whole Grain Breads book. I do remember every recipe turned out great! I'll have to look for any sticky notes I might have pasted into the recipes. I took today off from all cooking/baking - over the past week I've spent a ton of time in the kitchen and I needed a break.
We should pick a book and a date and challenge ourselves to bake one, just one! recipe from it! I pick Five-Grain Bread on page 281 in Jeffrey Hamelman's "Bread". I will not make any major changes or substitutions (perhaps add a bit of water or flour if the dough doesn't feel right, or maybe reduce salt, for example of minor change). If anyone wants to join me- great! Or, you pick from a different book. Let's report back to the group next week Friday, Feb 21 - if that works for everyone interested.
Comments? Suggestions? Changes? Let's try this!
Whenever I read about "free-range eggs" I get an image of a large pasture with dozens of eggs rolling around in the weeds and grass!
That's a pretty loaf of bread, Len! I'll have to look up that recipe in my book and give it a try.
A braid is really just like a stromboli - but the dough is rolled out into a rectangle, then the filling put down on the middle third of it, the sides cut into 1" or so slits, and then braided over the filling. I think KAF has (or had) directions a few years ago for how to do that, with photos. You can put whatever you like into the filling. I used a basic chicken salad (with dill, onions and bell peppers), with shredded cheddar added. I also have made it with ham, cheese, and chopped dill pickles. You could put whatever you prefer for a filling and even make it vegetarian. I just use my basic pizza dough -- 3 cups of flour (1 whole wheat) and about a cup of water, a little salt. Sometimes I add herbs/spices into the dough. A good combo is Italian-style deli meats with spinach, olive salad (I think that's what most people call it, a muffaletta mix) and cheese. Now - I'm hungry, although I just ate dinner! - I think a muffaletta braid is going on our menu for next week!
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