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We had Korean chicken (bulgogi) and salad; and my husband also cleaned out some leftovers.
I'm not real fond of rhubarb either, Mike. But my husband likes it, and I have a big patch of it near my garden, so I might as well use it. A primary reason for not using it more is the amount of sugar needed to make it edible. It might be good used in a quick bread, like zucchini bread?
cwcdesign, it's basically a KABC recipe called Crusty Gruyere Loaves, I believe. I've made 2 changes. I add coarsely chopped green olives to the filling mix before rolling up the dough. And, instead of cutting the rolled up dough into 4 small loaves, I cut it into 12, about 1" slices, and bake in a 9 x 12 pan. I think the recipe calls for bread flour - if you want softer rolls, replace that with AP. They are delicious!
I made tomato soup, using up some of the tomatoes from the freezer. My husband had clam chowder from the freezer. With the soups, we had olive gruyere rolls from the freezer.
Today I made Rhubarb Rolls, from CWalde on the Baking Circle in 2008. Although rhubarb is a spring food that I have in my garden, this is last year's, from the freezer. I've made this once before, years ago, and recalled it was messy, my notes say "never again", so I did some research online and made a few changes. It's just OK. Over cooked, just short of burned. But is made a nice gooey sweetish but not overly sweet, great rhubarb flavor, sticky sauce. My main recommendation would be to use a regular yeasted sweet dough recipe, not this one made with baking powder. It works, but is to roll up like a cinnamon bun. That and baking it at a more typical temp and time, say 350 for 30-40 minutes, might produce a really nice roll.
We had pea soup, thick with chunks of ham and thin sliced carrots, from the freezer a few days ago - it was perfect for a cold day. Contrary, today the temperature was in the upper 50s, so we had chicken thighs cooked on the grill, with asparagus, brussels sprouts, candied carrots all from the freezer. This is Vermont, where we have 5, not 4 seasons, and we are in the 5th season now: mud. The dirt roads have ruts 6-8 inches deep now, and cars are buried up to their bellies in it.
I made a d'Italini salad and a cole slaw, which we will have with a ham steak.
Yes, BakerAunt, that is the same recipe. And I posted an incorrect name for Susan's blog -- it is The Well Plated Life. Sorry about that. I'm going to send half the buns to the sugarhouse tomorrow morning for my husband and son to snack on while they boil the sap into syrup. They've made some really nice, light syrup thus far, but I prefer the darker Grade A dark, robust - it has more flavor.
This morning I made Maple Sticky Buns, and they came out perfectly sticky on the bottom/top. I don't have any maple sugar, so I subbed brown sugar. And instead of making 12, I made 18 using two 9 x 9 pans. I used Susan Reid's recipe from her blog, the Silver Palate.
Monday night we had quesidillas made with leftover taco meat, peppers, onions, salsa and cheddar. Now we have leftovers of those for lunch!
Last night we had chili and maple cornbread. For tonight, I'm simmering a tomato sauce will add sliced Italian sausage, onions, and green peppers, with a green salad from the sunroom.
I have an oven thermometer, and intend to use it, but I keep forgetting to put it in. I turn the convection off for baking. This is my Breville Smart Oven Air Fryer Pro, which I've had for about a year and haven't mastered yet, although I rarely use my big oven any more. I've found another sticky bun recipe I'd like to try, so we look forward to another week of good breakfast snacks!
And I had planned to have salmon on the grill, but my husband was sugaring and didn't come home until 10:30 - way too late to eat dinner. We had split pea soup from the freezer.
Mike, my sticky bun pan was full of gooey goodness before I baked it. I used 1 stick of butter, 1 cup of brown sugar, and 3 tablespoons of cinnamon, plus pecans. I've not baked them in my counter top oven before, so I'm thinking maybe the temp was too high? or the rack set too low? I had to tent the buns after the first 10 minutes or so as they were browning too quickly. I've found some other items that need a lower temp (below 350) than the recipe calls for. Anyway - they are delicious and almost gone now!
That's a great article! I love Rosti! When we returned from living in Germany, I made them frequently, the correct way, but I haven't made them for years. You just need to plan ahead to have chilled potatoes. I think they will be on our menu next week. Unfortunately, I won't be making schnitzel also. BakerAunt, sorry, I probably shouldn't remind you that butter tastes better.
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