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I grilled chicken tenders in a marinade I made from Penzey’s fajita seasoning, garlic powder, s&p, lime juice and olive oil. I also made a farro salad with, apple, dried cranberries, pecans and crispy shallots. I used a honey apple cider vinegar dressing from Southern Living, but used half the oil the recipe called for - it was perfect. We also had sliced tomato.
The Vidalia onions we get in the store, I always assume to be equal to 2-4 onions depending on whether the recipe calls for medium or large.
Regarding cooking time on the stovetop - this is in real time - when a recipe says to bring something to a boil and lower the heat to simmer, they often say to lower the temp to low - if I do that on my stove, it will just be warm water. I’m simmering some farro right now and it’s between medium and medium low. If I have to simmer a large quantity, I use medium.
But, the other day I made my favorite vegetable barley soup and you put the lid on for an hour - it was bubbling hard on low - can’t wait to get a new stove.
I made BakerAunt’s oven fried fish and chips. I found frozen sustainable cod at Publix - a 10 ounce bag had 2 perfect servings. I reduced the amount of panko I baked and would have been fine at 4 minutes instead of 5. I made sweet potato fries as that is what we had and sautéed some yellow summer squash. We laughed at our plates because it was Halloween colors. And, I did make the tarter sauce with some of Will’s homemade relish.
This meal is a winner! Thank you BA.
We liked the crispy panko so much that we’re going to try it on our oven fried chicken tenders - they usually call for plain panko, but I think we might get similar results to the fish.
Yes, KathyD, it is Claire’s - my son gave me Dessert Person for Christmas because he watched her on Bon Appetit when she worked there. We’ve made some delicious things from her book. And, I love watching her in her apartment kitchen.
Chilling the dough makes it less sticky so it’s easier to roll into balls for rolling in sugar and baking. Claire is a baker I trust and there is plenty of sugar, molasses, butter and egg in her recipe - mine did not look like hers when they came out of the oven - that’s how I know it was user error(s)
Thanks chocomouse, but I did cook them for only 12 minutes turning the tray halfway through. My oven is hot and I always set it 14º below the recommended time - I used my chef alarm to determine the oven temp way back when I was overcooking just about everything.
Of course, Claire posted her video a week after I made the cookie dough 🙄 The issues were definitely in the mixing as I could see what the dough looked like in her mixer. She also talked about the actual making of the dough balls and I probably let them get too soft. She does say, in the book as well, that you should refrigerate the dough at least one hour.
I need to go back to the drawing board with my ginger molasses cookies. Mine came out dense and puffy, not flat and chewy - the flavor is good though.
I think I must have over mixed it because of the directions, I went by her description rather than her time and that took way longer than the time she said. I also might try making them all in one day instead of freezing the cookie balls.
Another mistake I probably made was she said you could refrigerate the dough up to two days. I did that and then created the balls and froze them.
Great article and on point!
I am slow at chopping and I have come to assume that these recipes are the cooking time not the prep - I love the ones that say 10 minute prep - you'd better have "meal prepped" all your ingredients ahead of time as it takes 10 minutes to gather them!
They also don't take into account the vagaries of various stove tops - I finally learned to up the time and temperature of Pioneer Woman recipes - after all she has a fancy gas range that can heat up and cool down in seconds - mine never cooked in the short amount of time she gives - I have an old glass flat top that does not behave well at all. If a recipe says medium heat, I usually start at medium high, or I'll be there all night.
I got my booster (Pfizer) on Saturday - my arm was a little sore and I had a minor headache but that was about it - the injection site is sore tonight, but we had a busy day at work.
I was in Harris Teeter yesterday. I’m surprised at some things that aren’t available right now, like my favorite flavor of salsa - they had the other flavors from the same brand. The pasta shelves have plenty, but not completely stocked - no orzo and hasn’t been there for a while. I needed AP and bread flour. They had KAF AP, WWW, organic bread flour and organic AP - no whole wheat or regular bread flour. I bought the regular AP and the organic bread flour which was a dollar off the price.
And, they didn’t have my favorite whole milk - organic valley
BakerAunt - Shipyard Galley was our favorite sandwich place at home - Jan made great bread back in the day when bakeries were scarce - chocolate chip cookies and Will lived on their chicken salad at school. Thanks for the memory!
6 cups of bread flour
The way the recipe was written, it didn’t include the water in the ingredient list. The first step was to proof the yeast in ½ cup in the bowl of the mixer. Next you add 2 ½ cups water to the bowl, the flour and the salt. So I guess it would be 3 cups total
I baked my focaccia today and the color is beautiful, but it did not rise very much on the end I cut into - it wasn’t as airy as it should have been and the crust is crackly.
I think I can figure out ALL the mistakes I made starting with the liquid, over mixing, then I think my first proof was too long and over baking.
So to start, Claire uses ADY and I have never figured out if you add the amount of proofing liquid to the liquid in the recipe - I googled it and could find it. I called KABC and asked the baker on the hotline. He said just follow the recipe without adding it. I’m wondering if I should have since the dough wasn’t very loose - ½ water for proofing + 2 ½ cups for the recipe an 6 cups bread flour. The dough wasn’t as loose as it was the last time I made it (I’m pretty sure I added it in). She says you can’t overmix it, but I thought maybe I had. Even though I marked the bowl, I do think it was overproved. Then I had to relax the dough twice for stretching in the pan. The overnight rise was fine, but since it’s hot and humid here, I may have left it on the counter a few minutes too long attempting to multitask.
I should have gone with my gut and switched it to the top rack after 20 minutes - it was golden and she said it should be brown - I know better for next time. We’ll still eat it and I nay still give part of it (the higher end) to my friend who I’m taking dinner to after her mom’s surgery on Thursday.
I made dough for focaccia - it’s in the fridge for an overnight rise. Will top with garlic and rosemary and bake tomorrow
I made mac n cheese for comfort food tonight - I actually made it yesterday to bake tonight. I also roasted some cherry tomatoes and had some leftover sautéed spinach. It was perfect for tonight.
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