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We had baked pork chops with orange juice, brown sugar, mustard powder, salt and pepper. Yummy and a keeper recipe. These were bone-in, next time I'll probably try boneless chops.
We also had salad with artichoke hearts and olives.
https://www.cdkitchen.com/recipes/recs/2306/Orange-Baked-Pork-Chops108257.shtml
When I make marbled rye bread, I use Peter Reinhart's recipe in BBA, but I change it to 41% medium rye flour vs 30% white rye in the book. Above that and I find the dough doesn't rise as well.
We had leftovers as we watch the Washington-Michigan game.
I'm making semolina bread today, letting the bulk rise go longer than normal because it is cool in the kitchen, as it has been snowing since around 8AM after some freezing rain. We could wind up with as much as 10 inches of snow from this storm, but unless the temperature drops (as forecast) the snow may melt quickly.
We had Diane's postponed birthday dinner tonight, Veal Zurich, using some of the veal cutlets I got in Omaha last Friday.
Very good, but the cream sauce was a little too thick. I should have added more veal stock at the end, or used a bit less cornstarch.
I tried to make rosti, the Swiss take on hash browns and the classic accompaniment to Veal Zurich, they didn't hold together, not sure if that was not having the potatoes shredded finely enough (I used a mandoline with a julienne blade) or not enough butter, or just not enough practice. We decided we like it better on spaetzle or toast, anyway.
We have an oak tree on our lot that was there when we built the house in 1996. I don't recall it having ever produced many acorns, though. The arborists we've used have never agreed on what type of oak it is, the most common identification is chinkapin.
We planted two chestnut trees in the front yard a few years, they haven't started producing nuts yet, though I've seen catkins in the spring twice. (One of them is not doing as well, and it takes two healthy trees to cross-pollinate and produce nuts, I may wind up replacing that tree.)
We had mac and cheese tonight.
Divinity and nougat are similar, both have sugar and egg whites (nougat has honey while divinity has corn syrup or maple syrup.) They're made differently, so divinity is softer.
She has a website with some of her pies, some with instructions, and more pictures, including some of them after they're baked. There was an Elegant Pie calendar a few years ago but doesn't appear to be one for 2024.
She builds the fancy tops on a round flat surface then freezes it before transferring it to the top of the pie. And she does glue the loose pieces down with a little egg white.
I wonder if a little egg white would glue them down solidly?
That book does not appear to be in the Lincoln Public Library system's catalog.
We keep looking at the Anksarsrum, as our 51+ year old KA is making more noises. If we replace it I might consider taking/sending the KA to a shop in Kansas that my son found that specializes in repairing old mixers.
I'm probably making a batch of beef stock this week with the shanks I got in Omaha.
I have a pie shield that I put on about half way through baking, it keeps the edge from getting so dark.
I thought the soup was a pleasant break from ham and bean soups. (I'm not a big navy bean fan, I did a ham and black bean soup that was an improvement over the usual mix of beans in ham and bean soup.)
December 31, 2023 at 6:37 pm in reply to: What are you Cooking the Week of December 31, 2023? #41464I made a ham and potato soup using a recipe I found online, leaving out the garlic. I added some parsley, but it seems like it still needs something, maybe a little mustard powder?
It's good enough that we both had a second bowl. I'd call it a chowder rather than a soup since it is made with milk and has chunks of potatoes in it. I thought crackers improved it, Diane had hers with some oyster crackers.
The link to the recipe is at the bottom of this post. I would make it again. We don't make a ham very often because even a small spiral sliced ham is a lot of ham for two people.
The timings in the recipe are unrealistic, 2 minutes to soften the mirepoix, 10-12 minutes to cool the potatoes to fork tender, both took at least twice as long.
Recipe is at:
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