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I made Greek chicken meatballs baked on a sheet pan with yellow squash, leek and kalamata olives. With it we had a tomato/cucumber salad and orzo. It was a nice light dinner from the Washington Post newsletter, Eat Voraciously.
The peach coffee cake is delicious! Itâs definitely a keeper - the cake was tender and the streusel nice and crispy. I can see making it it with other fruits - blueberries, apples etc.
On Sunday, Will had leftovers and I made my Mediterranean white bean and tuna salad with avocado (they weâre on sale) and spinach. Last night I had leftovers and he had tuna, Carolina rice and peas. Heâs made a huge pasta salad for dinner tonight and Iâm looking forward to it - extra long day at work.
Will has been making tortillas (I missed them while he was gone) He found a video on YouTube with a woman who was making them traditionally. He rolls them out on our kitchen counter - flour all over the counter - with my long French-style rolling pin. He cooks them on the Baking Steel. He has gotten quite good at it.
I made a peach coffee cake from Southern Living. A friend had given me 3 very ripe (read almost overripe) peaches that I needed to use. It looks good, but we haven't cut into it yet.
The recipe called for heavy cream but I only had half & half so I hope it's OK.
Will is back and is making dinner tonight. Baked chicken tenders (no propane yet for grilling) with marinade made with Sassy Mustard (a Georgia Grown Co. that I picked up at the Atlanta Market for the store) and rosemary; Carolina Gold Rice - my rep from Marsh Hen Mill gave me samples of the Carolina Gold Rice and Rice Middlins which are cooked like grits; and sautéed broccoli.
It's nice to have him back after a long day at work.
I was talking to a local landscaper on Monday - even she has given up trying to grow tomatoes down here!
I made linguini with an olive oil garlic sauce and it came out very well. Leftovers tomorrow. I had some cherry tomatoes with it.
I have not been feeling like cooking much lately
Love the cartoon BA - your flatbread sounds delicious!
Joan, glad you enjoyed your pie, AND that it has a place to go so youâre not tempted. I hoped you enjoyed your visit with your niece.
Tonight will be cheese sandwiches on my Harvest bread with the last of the watermelon salad. Will will be back on Thursday and then we can grill again as he will be able to get propane for me.
My son in New Zealand said I HAD to watch The Bear, 1) because he says itâs good and 2) because we work in food and beverage - we both worked at the 5-star restaurant for the resort (5-6 years ago). Iâm happier working at The Market and heâs happier working at a restaurant in Wellington where they moved in April - they love Wellington!
I've had several slices of the bread - it is good, especially toasted, but I feel like it's a little bland. I followed the recipe using AP and WWW instead of Whole Wheat as that is what I had on hand - the recipe called for organic flour, but I wasn't going there. I'll probably use more WWW next time and maybe some sourdough starter - Will will be home on Thursday - I haven't fed the starter he left since he's been gone. I will make it again and experiment with it.
I'll probably toast the pecans the next time, too.
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You must be logged in to view attached files.Sounds like a plan, Mike - I'm fascinated by the glass bread too - might have to wait until The Market closes on Mondays, too, in October - then I'd have 2 days back to back.
I made my first loaf of bread in my Emile Henry long baker today - it's the No-Knead Harvest Bread from KABC. There were no golden raisins at HT, so I got dried apricots and chopped them up - I thought regular raisins were too close to the dried cranberries.
A couple of comments mentioned mixing in the stand mixer, which I did and was done fairly quickly. I put it in the bowl to proof overnight and it had risen very nicely. I sort of shaped into a loaf and put it in the pan which I lightly greased with butter. The recipe said let it rise about 2 hours - at 1 hour 20 minutes it looked pretty high so I went ahead and baked it - it was over proofed on the second rise as it fell during baking. It's still cooling.
Two changes I intend to make next time - I had to place an order with KABC so I added red SAF yeast - I think the gold I have is amping up the proofing time and it's usually warm here too - Barb at KABC - I had to call as I had forgotten the last shipment had gone to Will in Texas and I hadn't changed the address back - I mentioned it to her and she said she had found the same thing with the gold yeast - I guess I'll have to try a sweet dough sometime to see how it works then.
The other change is that the recipe said to score it, but PJ's blog post did not - I tried to score it but next time I won't. Will report back on taste and texture later.
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You must be logged in to view attached files.Last night I had salmon with leftover watermelon salad and brown rice from the freezer. There is enough for dinner tonight.
I made a watermelon, cucumber, feta, shallot salad to have with the last of my peanut noodles. My mint is sad, so I used Penzeyâs spearmint and also added some balsamic vinegar.
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