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The first few times I tried spaghetti squash, I didn't really care for it, but I've grown to like it. I think I undercooked it a few times, it should NOT be crunchy!
(My wife tolerates it, but likes the meatballs and sauce I usually make to go with it.)
I simply cut the squash in half, dig out the seeds in the center, spray the inside with oil and season it, place it face down on parchment paper, oil the outside, and cook it at 350 degrees for about 45 minutes or until the inside separates from the outer shell. Let it cool for a little while (unless you have asbestos fingers), then scrape out the insides with a fork so that you get long strands.
I thought the minestrone came out pretty good, though I think my wife would have preferred I left the summer squash and zucchini out and a finer dice on the other veggies. (Personally, I like veggies big enough that you can see them and bite into them.)
I think if I make it again I may start by making my own vegetable stock, the stock I bought had something in it that I can still taste in the soup, and home-made vegetable stock would have less salt in it.
The lemon juice may not be necessary depending on how tart the cherries are.
My wife's grandmother always rolled some granulated sugar into the top crust before cutting it, I tend to use an egg wash and sparkling sugar on top, both accomplish pretty much the same thing, I suspect.
You start by thawing the cherries, of course. Then I strain out the juice, which gets cooked with sugar, cornstarch, lemon juice, cinnamon and a little salt. Pour that over the cherries, chill the mixture and put it in the pie crust. I usually do a lattice crust top, because I think it looks prettier.
I'm making minestrone today (but with no garlic or olive oil.)
Today I made my cherry pie and I'm currently working on making bagel (Got to have something to go with corned beef on St. Patrick's Day.)
I ended up doing a souffle today, which is sort of like a pie, it's baked, has kind of a crusty exterior and a soft center. 🙂
I tried two sauces, one was a canned low-sodium mushroom soup, which was really bland, but better if I added some potassium salt and pepper to it. The other was a bell pepper sauce, which I usually do starting with a Bechamel sauce, but today I tried it in a brown roux veloute made with chicken stock, to which I added some dried mustard and a dash of sherry. I thought it was quite good, lighter than when made with the bechamel.
I think if I combined the two, it'd make a decent soup, so that's what I may do with the leftover sauces. Souffle actually reheats in a microwave very well, so my wife will take some of that for lunch tomorrow.
My cherries weren't thawed enough to use yet, so I'll make that pie in a day or two.
I've sent an inquiry into Guittard to see if they still make their cappuccino chips.
Joan, your family may not thank you enough for your efforts, but I'm sure they appreciate it.
I made Vienna bread today. Recently I've been making it about every 8-10 days.
We had tacos tonight.
I got some pie cherries out of the freezer, but I'm not sure if I'll get a cherry pie made tomorrow, it might be later in the week.
I have done it several times, including twice when I was testing recipes for Peter Reinhart, another time when I ordered a miche from the Poilane Bakery in France. (I saved the paper bag the miche came in and made the starter inside that bag, in the hopes that it had some French wild yeast strains in it.)
I've been tempted to try a grape skin starter, grapes attract several strains of wild yeast. But if I did that, I'd probably follow the Tartine Bakery book method of producing a starter that isn't SOUR.
Over the years King Arthur has discontinued a lot of items. Some probably got dropped because they didn't sell enough, a few got dropped because the supplier stopped making them (the salt-rising-bread starter comes to mind here), and quite a few got dropped because KAF decided not to carry certain types of ingredients. That's why they discontinued the consumer version of their bleached cake flour, though I think they still sell it in 50 pound bags to bakeries.
That's also why the lemon chips went away, I think they could not find a supplier who didn't use trans fats in them. That might possibly be an issue with the cappuccino chips as well.
I found nearly a dozen sites offering cappuccino chips, including several offering the Guittard chips. I couldn't tell if they were all out of stock, some of them I probably would have had to try to order them to find that out. (I HATE sites that do that!)
As far as I can tell, Guittard still makes them, but they may only make them one or twice a year. (Kraft tried to discontinue the Roka Blue jar cheese, but so many people wrote Kraft about it that they now make it just ahead of Christmas every year.)
The onions made the house smell wonderful and there was a subtle onion taste to the meat, and a slightly more noticeable taste in the gravy I made from the drippings.
We've decided we like eye of round better than tri-tip, and it's usually cheaper per pound, too.
I'm making my eye of round roast today. I'm trying something a little different, I took an onion, cut it into wedges, and placed them beside the roast on the rack, hopefully they'll infuse some nice flavor into the meat.
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