[cwcdesign]

I had plans to sauté apple and onions to go with sausage, but when it was closer to dinner time, I decided to make a turkey and cheddar sandwich on toast from today's bread. It was really good.

[cwcdesign]

That makes sense for rye breads, but, for example, Baker Aunt and sometimes other people wait a day to cut into other breads and baked goods.

[cwcdesign]

I made my second loaf of the semolina rye bread today.

I didn't have enough rye so I added in sprouted wheat as it has the same level of protein as the rye. Otherwise, I did not change the recipe. I greased the pan per Baker Aunt, except I used avocado oil and sprinkled semolina. The bread came out of the pan beautifully.

I have not cut it yet, but I was wondering why many of you wait until the next day to cut into your loaves.

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[cwcdesign]

Mike, last night I just had the mushroom onion mixture and cheese over baby romaine lettuce because I didn't want to buy a loaf of rye. It was good, but missing something. Today I took the last piece of focaccia out of the freezer to try again - I cooked it in the panini press. Definitely made a difference and I would make the recipe again.

Tonight, I made Chinese dumpling soup which I hadn't made in a long time - I have dinner for the next two nights.

[cwcdesign]

Me too BA, except for the fact that I woke up at 4:30 this morning - I usually get up at 6 with my alarm, but not today - it's a long day.

Will has been doing most of the cooking but he left on Friday to visit his girlfriend for 10 days. Tonight I'm going to make the mixture for Mushroom Patty Melts that came in the Voraciously newsletter from the Washington Post. No meat but mushrooms and onions sautéed until caramelized and then melted Gruyère. Simple, but sounds just right.

[cwcdesign]

I made snickerdoodle bars from Sarah who used to be in the Baking Circle - she had a blog called The Cook's Life and wrote that hysterical piece on Mis en Place which I need to try to find. Everyone at work loves snickerdoodles so I made for tomorrow as we are setting up for Christmas - it's that time of year, even though we are later for retail businesses.

I learned something today - did you know there is a right way and a wrong way to "screw" your KitchenAid mixing bowl into your mixer? I could not figure out why my bowl was always wobbling but it turns out this lefty was turning the handle counterclockwise instead of clockwise. What a difference it made today - the bowl didn't wobble out of the base 🤣🤣🤣

[cwcdesign]

The measure for measure makes it much easier and the KAF GF Bread flour made a really good baguette. Even if it might less expensive, I wouldn't try making my own GF flour mix myself - too many variables. It gets more challenging because his girlfriend is also Dairy Free and nut free - almonds and macadamias seem to be OK for her. You may have noted the details in the recipe because it was written for someone who is very new to baking.

And, in our house, we love our cheese and bread 😁, but Will looks at it as a challenge rather than a chore.

[cwcdesign]

Hi! I just posted Will's new GF and Dairy Free Cornbread recipe in the recipes. He has come awfully close to the original.

He experimented with several different versions of the "buttermilk" using juice glasses to test. He had decided he like coconut milk the best, so used varying proportions of water, coconut milk and vinegar and also tested lemon juice. The one he came up with and included in the recipe tastes the closest to the buttermilk we buy at the store and it did curdle just a little bit. You also do not get a coconut tasted.

[cwcdesign]

We had leftover falafel salad from last night's dinner. It was a version of falafel that I made from a Washington Post recipe. We really enjoyed it because it included some frozen vegetables and the recipe said to quickly sauté the veges, chickpeas and spices before transferring to the food processor. We liked the freshness it gave to the recipe.

Sometimes I enjoy reading the comments especially when someone says "that is NOT falafel" or you can't make falafel with canned chickpeas. It's like when people get upset about variations on Philly Cheesesteaks, especially when the recipe poster says this is my version. Oh well. It takes all kinds.

[cwcdesign]

Your comment about the oat milk rings true to me - even though Will had reduce it by half, I thought the 2nd batch was still heavy.

I think Will is going to try half water/half coconut milk - he's worried about it tasting too much of coconut. Do you think he has enough oil in it? Do you think honey or maple syrup would be better than sugar to add moisture?

Thanks again

[cwcdesign]

Happy Anniversary, Mike and Diane! Enjoy your steak.

[cwcdesign]

I made bread this morning! For the first time in months and I used my Emile Henry long baker which we finally pulled down from the attic.

I made the semolina rye bread from King Arthur, doubled it (except for the yeast which I left at 2 teaspoons and the salt which I used 2 teaspoons instead of the tablespoon it would have doubled to). I left out the onions and the vital wheat gluten I mixed it in the bread machine.

All went well. When it was ½ inch over the rim, I decided to bake it so I wouldn't overproof it and I even did some sort of slashes. When I took the lid off after ½ hour, it had risen beautifully. I took it out after 10 minutes - 5 was too short and I probably could have taken it out at 8 minutes. But then, trouble struck - the directions said to flip it out of the pan to cool and the bread stuck. First thing I realized that the directions to lightly grease didn't mean too lightly - I should have oiled it better. As I struggled to get it out, I broke it - the bottom stayed in the pan. I went off to run an errand and after the pan cooled Will popped the bottom out of the pan. Second lesson learned - leave it in pan for 10 minutes to cool, as I often do.

Good news is that it is really good and I will make it again - Next time I might try it with my sprouted wheat flour from the freezer - it has the same protein as the rye flour.

[cwcdesign]

Yes, BA, I did forget to include it - we use one cup buttermilk. I actually prefer using "real" buttermilk (the low-fat stuff I buy at the store) to using a cup of milk with lemon juice or vinegar to curdle it. The buttermilk does make a difference in the cornbread. BTW, I've been using this recipe for close to 40 years.

I posted the original recipe so you could see what Will was adapting - right below is what he tried for the second loaf (which was better than the first) and also his notes on what he's thinking of trying on the next go round.

I will pass along BA, that you also suggest trying water - he was hoping to mimic the buttermilk flavor - and what do you think of using honey in place of the sugar which would add a little more moisture? How much olive oil do you use in your recipe. I was wondering if he should up that a little bit to add more fat and/or moisture.

One hand right now, we have Bob's Red Mill corn flour which I ended up with when they didn't have the coarser grind cornmeal. It works fine in the gluten recipe, but it probably adds to the denseness in the GF recipe. I much prefer a medium grind cornmeal myself, but it is hard to find here.

Thanks for posting, Mike, it is pretty similar to ours and it includes dairy as well. I will say that Will is on a mission to create a GF DF version of our "family" recipe (it came from a Junior League cookbook from Tucson, AZ).

Thanks for all your comments.

[cwcdesign]

Joan -I hear there was flooding in Valdosta - are you OK?

We got lucky. We did not have as much rain as we had yesterday. Lots of gusts, tree limbs and some trees. Power outages off and on. One part of the island still without. A friend says the roads are a mess, but waiting to hear what happens with the high tide tonight. Very thankful, but devastated for the folks on the Gulf coast.

[cwcdesign]

Last night I made peanut noodles with my favorite no cook peanut sauce. I sautéed chicken and broccoli to mix in. Tonight - leftovers!

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