Mike Nolan
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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.
Well, the good part about being towards the western end of the time zone (as we are in Lincoln) is that sunset can be as late as 9PM in the summer.
We stuck a bunch of the mini-cinnamon rolls that I made two weeks ago in the freezer. My wife says if you pop them in the microwave for a few seconds, they're just fine.
Today I made 48 small cream puff shells, about 1 3/4 inches in diameter. I haven't filled them with anything yet, this was mostly just to practice piping choux paste. I'm probably going to throw most of them in the freezer.
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