[Janiebakes]

DH tried spraying a milk and water mix on the plants with powdery mildew a couple of days ago. It seems to be doing a lot of good. They mildew is gone on about half the leaves of the cucumbers and snow peas. He repeated the spraying today. The spray mixture is whole milk diluted 1 part milk to 2 parts water.

[Janiebakes]

I am glad you liked the paella. It is a favorite of mine. It makes a good side dish for the meat eaters as well.

[Janiebakes]

We love the ones from Costco, Kirkland brand.

[Janiebakes]

cwcdesign, I hope you like it. Maybe you can get Will to make it for you. He sounds like quite the chef.

Chocomouse, your dinner sounds delicious. Have a good time in Maine. We went once and could not believe how wonderful it was. Will absolutely be going back.

[Janiebakes]

It was not too bad of a project Baker Aunt because the lemon curd was already made. My next project is Gateau Basque from the New York Times Magazine in May. There is actually a museum all about this cake with cooking classes in the town of Sare in the Pyrenees. https://www.tripadvisor.com/Attraction_Review-g1182935-d2712151-Reviews-Le_Musee_du_Gateau_Basque-Sare_Basque_Country_Pyrenees_Atlantiques_Nouvelle_Aqui.html

[Janiebakes]

Would love to share the paella recipe. It is from Mediterranean Food of the Sun by Jacquiline Clark and Joann Farrow

ChunkyVegetable Paella

A good pinch of saffron soaked in three TBLs of warm water
Eggplant cut into thick chunks, salted, drained for 30 minutes in colander, then rinsed
one large onion sliced
three cloves of garlic,crushed
one yellow pepper sliced
one red pepper sliced
2 tsp paprika
one pound fresh tomatoes skinned and chopped
four ozs chopped mushrooms
4 ozs cut green beans
14 oz can chickpeas
2 1/2 cups stock
1 1/4 cup risotto rice or paella rice
salt and pepper
Sautee onion, garlic, eggplant and peppers in a large skillet for about five minutes stirring occasionally. Mix in the rice, stock,tomatoes, saffron and salt/pepper to taste.
Bring to boil then simmer for 15 minutes uncovered,shaking the pan often and stirring occasionally. (you want to keep the rice whole not mush it up) Stir in mushrooms, green beans and chick peas with their liquid. Cook ten minutes longer. Serve hot from the pan

Cooks notes:
Ideally you use the saffron but it is expensive. You can skip it and still have a tasty dish. Try smoked paprika if you skip the saffron.
Use one 15oz can of diced tomatoes for the fresh skinned and chopped tomatoes.
Better than Boullion veggie base makes really good stock
The cooking time for the green beans is too short I think. Add them with all the other veggies or precook them. I find that all the cook times listed are a little short. I just cook until it looks good to me

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[Janiebakes]

Seems I did not remember my recipe correctly. It is for black bean brownies with esspresso powder. There are many recipes on the WEB forblack bean brownies using a Mexican chocolate spice mix. Cinnamon, allspice and some even with cayenne. Personally, not a fan of hot brownies. Here is mine with esspresso powder.

From Stealth Health by Evelyn Tribole

Dark Fudge Brownies

one 15 oz can of unseasoned black beans drained and rinsed
four ozs unsweetened chocolate
one TBL light butter
six egg whites
2 cups sugar
three TBL AP flour
two TBL instant espresso coffee powder
1/2 cup chopped walnuts

Preheat oven to 350. Spray 9x13 pan with cooking spray. Melt chocolate and light butter together. Puree beans and two if the eggwhites until smooth. Combine bean puree, sugar, flour,espresso powder and remaining eggwhites. Beat with mixer until well combined. Stir in melted chocolate mixture. Scrape into prepared pan and top with walnuts. Bake for 30 35 minutes, until brownies are pulling away from the edge of the pan. Cool completely before cutting. I made them once, they were all eaten but we stuck with our favorite brownie recipe from Joy of Cooking.

[Janiebakes]

I have a recipe for black bean brownies that uses cinnamon and other Mexican chocolate spices. Will post tomorrow.

[Janiebakes]

Blossom end rot and powdery mildew have reared their ugly heads. Four days of thunderstorms and nonstop rain are the culprits. The entire northern third of Ohio was under flood watch yesterday. The Cuyahoga has jumped its banks and risen nearly ten feet in places. Tomorrow they are promising sun.

[Janiebakes]

I made lemon curd/whipped cream cream puffs today. The lemon curd was made with egg yolks left over from Christmas baking and frozen until today. Hadn't made choix paste in a long time so read up on it from Julia Child's book with the recipes from her early PBS series. I learned again that choix paste is just very thick white sauce with eggs added. She also pointed out that it is very nearly pastry cream, just thin it with milk after all the puffs are piped. Add flavoring, a bit of sugar and you have a pastry cream filling. The only difference between the dough for a savory puff and a sweet one was less salt - a pinch instead of a half teaspoon, and two teaspoons of sugar. They were good enough to eat with no filling at all. I had most of the egg wash leftover after brushing the puffs so I added a pinch of salt and enough flour to make a pasta dough. That is now tucked in the freezer. The filling for the puffs was heavy cream whipped to stiff peaks with the lemon curd folded in. Very good. I was worried that they would get soggy before they were served but found that I actually liked them softened up a bit instead of crisp from the oven.

[Janiebakes]

We had BLTs. Yesterday I made a vegetable paella for luncheon after my grand- daughters christening. Three of the guests are vegetarians and appreciated it. One of my favorite recipes it uses eggplant, mushrooms, onion, garlic, peppers, tomato, and green beans, saffron, paprika and paella rice. Costco had a neat package with 4 types of mushrooms including one that looked like a toadstool in a child's book. Almost 6 inches long, I left them whole, on the very top for garnish.

[Janiebakes]

Those are some fine looking cookies, BA.

[Janiebakes]

Tonight we had cod, green beans and mashed hubbard squash. A peach and a nectarine for dessert. Lunch was salad with home grown snow peas and cucumbers. The summer garden is hitting it's stride.

[Janiebakes]

My quilt group is meeting tomorrow, all vaccinated on an outdoor deck. We have resumed our potluck lunch as well. I baked what I like to call a sandwich roll. I made an enriched bread dough using milk, butter and an egg along with flour and yeast. Rolled this our into a rectangle and laid out sliced turkey and cheese. Some like to put down a layer of mustard as well. Rolled it up from the long side so had a long skinny roll. I made two of those and shaped them into horse shoes, than interlocked them. Let them rise, brushed with egg wash and sprinkled with sesame seed. Baked at 350 for an hour or so, Any melted cheese that escapes just becomes part of the dough since it is all squished into a nine by thirteen pan. Next time I will try cutting the rolls into chunks and piling them into an angel food cake pan to make pull aparts.

Since the oven was on, I defrosted the sourdough cheese cracker dough I made a couple of weeks ago. First time I have made it from frozen dough and I was amazed how much easier it was to roll out "see through" thin. Used the leftover egg wash to brush the crackers and sprinkled with salt. Docked it with a fork and cut random sized squares with a pizza cutter. Baked until golden reddish brown. Absolutely fabulous. I was wondering if freezing makes the gluten more extensible.

[Janiebakes]

Joan, I never thought to serve stew over cornbread. It sounds delicious.
Cutting up that Hubbard squash was a project. You use a rubber mallet to pound a butter knife along one of the ribs. Turn it over and do the same on the other side. Then use the mallet to swack it until the two halves separate. Repeat until the piece is small enough to fit into the oven Bake at 350 for about half an hour. Meanwhile, wipe down the squash splatter from the counters and mop! But it was worth it. Never had Hubbard squash before and it is delicious. For dinner tonight we had a bowl of mashed squash topped with ground turkey spiced with onion, garlic, smoked paprika and sage.

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