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Just two more weeks for the farmer's market we go to on Sundays, though they will be holding holiday markets just ahead of Thanksgiving and Christmas.
I stocked up on vanilla extract about a year ago when the news out of Madagascar first broke, so I should be good for another year or so.
When I made spaghetti squash a couple of weeks ago, I cut it in half, removed the seeds, coated it with oil, added salt and pepper and roasted it, cut side down, on parchment at 425 for about 40 minutes. I allowed it to cool then used a fork to produce strands. I also cooked meatballs in marinara to serve with the spaghetti squash. I kept the meatballs simple, just ground beef, some bread that had been soaked in milk, an egg, salt, pepper and basil. The marinara was a can of tomato sauce and a can of diced tomatoes, with some salt, pepper and a few herbs. (Sometimes I throw a half cup of 4 cheese blend into the marinara, I don't remember if I did that this time or not.)
I doubt I'd use it much, I do a lot of free-form bread baking, not much in pans. I have some pans I use only a few times a year, I guess that makes them worth having. 🙂
Today I made a Texas Chocolate Sheet Cake and a batch of brownies.
Grated parm in with panko sounds yummy.
I've been told that soaking them in buttermilk overnight makes it easier and less messy to bread them, but since I don't own a deep fryer and almost never fry anything, I can't confirm that myself.
I filled up 4 containers of apple pie filling for the freezer, all around 1350 grams each.
I'm making Vienna bread tonight.
I've thought about getting a deli-style slicer, but I don't think I'd use it enough to justify both the cost and the space.
Since what you're thinking about making is similar to a petit four, this KAF blog post on petit fours might help, freezing the cake before cutting it may cut down on crumbs.
The petit four cutters we have are about 2 inches deep, which is a good half inch deeper than any other cookie/biscuit cutters we have.
I processed about half of the Winesap apples I picked a few days ago, it made about 6 KG of filling, which should be enough for 5 pies. I'll divide it up into about 1200 gram portions tomorrow and freeze them.
I have a 5 pound eye of round roast that I'm roasting for supper tonight.
It looks like USA must have that pan back in production, I can find it at Kohls, WalMart and Bed Bath & Beyond's websites, too (all for online orders only).
I made a stir fry with the 2nd part of some sirloin steak I bought earlier this week, with red and orange peppers, onion, pimentos, celery and water chestnuts, over rice.
I like both the all-butter pie crust and apple pie filling we learned in pastry school. I'm not sure if they're in Michel Suas's book, I don't think SFBI has them on their website.
Kenji Lopez-Alt has an all-butter version of his untraditional pie dough recipe on his website. For the pie I made yesterday I used his method of making a paste with the butter and 2/3 of the flour plus the sugar and salt in the food processor, then adding the rest of the flour, pulsing it a couple of times to loosen things, and stirring the water in by hand. It takes noticeably less water than a traditional pie crust recipe, in fact I used only about half of the water in the SFBI recipe for the pie I made yesterday.
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