[cwcdesign]

Aaron, I'll reiterate what Mike said about the Magnet test. I had my 40 yo Cuisinart flat bottomed pans so I thought they would work when I got my induction stove. No such luck. But I was fortunate that Williams-Sonoma was having a crazy sale on a 16 piece set of the same pans (lids and pans) which was comparable to the set I had accumulated - it was something like $250, as I said crazy, but they're great.

Ditto drawers on the bottom and my cabinet maker insisted on a super lazy Susan in a lower cabinet which has a right angle cutout and snaps into place.

[cwcdesign]

Will says it's supposed to be -13 tomorrow in Chicago.

For us it's been cold with temps dropping into the 20's at night - my biggest problem is that I don't have all the warm clothes I used to have at home - it would make it easier, but I'm acclimating and walking again.

[cwcdesign]

Nicely risen Joan!

[cwcdesign]

Thanks Mike and BA. I did bake to 200-205 this time. I made the dough in the Zo and did a variation on the way you made your loaves, BA. I will definitely rest it next time and try your way. I figured that these loaves were a definite improvement and they sliced up nicely. It tastes good too.

[cwcdesign]

BA your cake sounds delicious and Joan, your dinner looks yummy!

I baked some chicken meatballs by making the ones for piccata and subbing in Greek seasonings. I served them with sautéed zucchini and the end of my spinach arugula mix and tzatziki sauce (Boar's Head). I have some more for tomorrow and I froze the rest of the meatballs for future meals.

[cwcdesign]

I made two loaves of my Harvest Grains Bread (adapted from KAF) I've doubled the recipe and use half bread flour and half WWW. This time I decided to use the 8 ½ x 4 ½ inch pans recommended. I really took the time to let it rise - because it was chilly here, it took a long time. I did put it in when it was ½ " over the rim instead of the full inch. It did rise, but looking at the slight blowout on the side I probably still underproofed it a little.

Question - should I expect a dough with lots of whole wheat and grains in it (it has the harvest grains and cornmeal) to take longer in the second proving? And should the finished temp be around 200?

Attachments:

You must be logged in to view attached files.

[cwcdesign]

I adapted a salmon and rice dish from NYT. I brought home a piece of blackened salmon from work, made orzo instead of rice, added a spinach and arugula mix instead of straight arugula. I didn't have shallot for the dressing so I used some Penzey's granulated onion and dried dill instead of fresh. I really enjoyed it and have more for tomorrow.

[cwcdesign]

Mike, your meatloaf sounds a lot like mine. Only I do one egg per pound and nothing else is measured - I just eyeball it. Sometimes I use BBQ sauce, and change up the breading component and added vege. I had someone who was surprised I use cheese in mine - I think. It's necessary😁

[cwcdesign]

I've been reading about everyone's delicious meals and glad to hear that colonoscopies are over. I'll have mine in the spring (I think).

On Monday, I made a mushroom stroganoff from NYT - I read all the comments and incorporated several into the recipe which I think made it easier. The recipe recommended serving over mashed potatoes or buttered noodles, but I had two sweet potatoes I needed to use (baked than mashed) and they don't need butter. I enjoyed it for 3 nights and put the rest of the mushrooms in the freezer to enjoy over pasta some night when I don't feel like cooking.

We finally have a confirmed date for my reverse shoulder surgery. February 12th at 12:30 pm - a long time to be fasting 🙄 I am looking forward to getting rid of the pain.

[cwcdesign]

BakerAunt, what wonderful neighbors and of course Annie!! I'm glad to hear Scott will be OK and I agree that you bake something wonderful and give Annie chicken and waffles.

[cwcdesign]

Joan, it is very good even 2 days later - I have a couple of quarts to freeze. Another time I would cut the chicken into smaller pieces

[cwcdesign]

I started a two day soup project - well, I'm making it a two day project around everything else I need to do.

This morning I took a couple of rotisserie chicken carcasses out of the freezer and made chicken stock and then I roasted 3 chicken breasts for Ina's Chicken Pot Pie Soup - tomorrow I will prepare the vegetables and make the soup. I need to have something easy on hand for the long work days this week - I often forget to have something prepared and end up with tuna or cheese sandwiches - warm soup seems better.

[cwcdesign]

I tried a new recipe from King Arthur - Golden Grains Bread - and a bonus is it's baked in the long baker.

It calls for AP, whole wheat, semolina and harvest grains blend - I subbed bread flour and WWW. I did not use the optional brown sugar or malt. I made a parchment sling. It was a beautiful dough when it came out of the bread machine. I have realized with this loaf that I have a bad habit of underproving my dough which explains a lot of my issues. I did the poke test, and the imprint held but when I went to cut the slits it filled in. I probably should have stopped at that point and continued the rise, but I was afraid I'd already deflated it. I keep assuming that because I'm in the South, I should prove it for less time. Next time I won't second guess the timing - it's definitely dense and doughy but it will be fine as toast. The sling worked perfectly and it didn't stick to the pan.

[cwcdesign]

Interesting article. I don't buy honey crisps here in Georgia - the couple of times I tried them, they were very disappointing. I remember trying them at home when they were first available seasonally and I really enjoyed them.

[cwcdesign]

I had a piece of toast with avocado and melted cheese

[Author]

Posts