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It is the Irish flour. But I thought maybe it would absorb more water than the Harvest Grains Blend. There was not an issue with the cornmeal being too hard, it wasn't a lot and added a nice flavor. I also used bread flour instead AP as I know it makes a less "fluffy" bread which we prefer. Those are the reasons I thought adding more water might help - I just don't know how much I'd add. The original recipe called for 2 teaspoons each of salt and yeast, so I had reduced both - I would keep the salt (Morton Kosher) at 1 ½ tsp maybe increase the yeast again.
Yesterday, I wanted to make a loaf of bread for the freezer before I left town. I landed on the Harvest Grains Bread - I had adapted it slightly using AP and WWW. The one on the bag also had cornmeal. As I was collected my ingredients I realized that I didn't have any Harvest Grains, so I thought I could pick up a multigrain cereal from BRM at the market - no such luck. When I came home I decided to use the Irish whole meal. The bread is tasty, but even more dense than I like it. I did 1 ½ times the recipe and this is what I used. I also used bread flour to add to the denseness. I think because of the Irish meal, I should add more liquid.
240 g bread flour
85 g WWW
58 g cornmeal (medium grind)
110 g Irish meal
1 tsp yeast
1½ tsp salt
90 g maple syrup
284 g water
42 g baker's dry milkAny thoughts would be greatly appreciated!
Mike, one of my friends at work mentioned today that when the heat gets really bad, the cows don't produce as much milk and the hens don't lay as many eggs, so the prices go up. I don't know how quickly that affects the supply chain.
Thank you, Joan
I had a tuna sandwich on semolina toast. I added shredded carrot to the tuna. I'm trying to use up fresh produce and not buy too much as I leave for Atlanta on Sunday for a buying trip at the Retail Market - 3 days at the Market and drive home on Thursday.
Back in May, I tied a pasta primavera recipe from WaPo. Will and I both thought it held promise but it didn't have enough vegetables. So today, I made the full recipe (pound of pasta) with double the veges. I needed to adjust the cream slightly and the Parmesan. It definitely looked like I wanted it to and it tastes really good. I also broke the fettuccine in half before I cooked it which made it easier to combine. One of the reasons the recipe had appealed to me in the first place, you add all the veges, except the mushrooms, to the half cooked pasta. I like it better than sautéing them all. I did freeze two 1.5 pound portions of the pasta for dinners later on. I had enough for dinner tonight and a few more dinners this week.
I love lots of frosting, but only if it's really good 😜 I used to like any kind. But I don't like ice cream with cake.
For dinner tonight, I had chicken salad made from the rotisserie chicken I bought on Friday. I put the carcass in the freezer to make stock at a later date. I had that with lettuce and avocado. I also roasted some mini peppers and ate some of those as well with some pimento cheese which I also made today. You can tell it was a day off 😄
I had a quesadilla on one of Will's wheat tortillas with Jarlsberg, avocado and salsa. I made it in the panini press as I don't need to add any fat to cook it.
I had tomatoes (from my neighbor) Caprese tonight with chicken salad.
Len, those hamburgers look delicious!
BA, tonight the galette turned into tomato pudding🤣🤣🤣 because of the texture of the crust -it still tasted good though. It made me think of my best friend's mom when we were growing up. She called the meals "dinner," "leftovers," "icebox review(revue?)" and then "train wreck." Tonight was train wreck
BA the filling was great, but the crust was awful - I think there was sugar in it and it was too thin. I think I would use puff pastry or a stronger pie crust the next time. And, you really need fresh tomatoes from a garden, not the ones from the supermarket
Tonight I baked some chicken tenders in my new toaster oven to go with some of the tomato galette. I bought a nice smaller Cuisinart oven that does not have an air fryer or convection as my stove has both of those. Because I signed up for the nights & weekends program with GA power to save money, I can't run my heavy appliances between 2 and 7 M-F. We've been doing this for several years and it does make a difference. But, with the heat we're having now, who knows.
I baked a tomato galette which I wrote about in the cooking thread.
With the humidity, it got up to 105 midday, with the nominal temperature being around 93. Currently (at 6 pm) it is 88* feeling like 100. Needles to say I try to do everything in the early morning and we are all drinking lots of water with Gatorade if needed.
I can't decide if this belongs in cooking or baking😄
My neighbor brought me some fresh tomatoes on Friday evening, I made a tomato galette from Southern living with a couple of changes. The recipe called for heirloom tomatoes, but my neighbor grows determinate ones (not sure what the name is). Instead of Boursin and cheddar, I used some Brie I had from another recipe and Jarlsberg. Only problem I had was I misread that the pie crust was supposed to be refrigerated, not frozen - no wonder it didn't roll out very well. I was not going to make pie crust in this heat. It looks and smells great, even if the crust is a little crumbly. I will make it again as it is an easy recipe and I still have 3 tomatoes left.
I made a tuna and white bean salad that I had with an English muffin and fresh strawberries.
With Will out of town, last week I made lots of salads. Today I roasted some vegetables to have for a couple of days. Tonight I had some with a cheddar chicken sausage and some pimento cheese. Keeping things simple in this heat. I think it's supposed to be rainy next weekend.
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