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I saw that mushroom patty melt recipe in the Post, glad to know it is a good one, I might have to try it.
We had some more of the chili tonight. I think I'm out of cinnamon rolls, though, so I'll have to plan on making a batch ahead of the next pot of chili.
There are recipes out there for apple cider beef stew, but I've never tried one. Vinegar is often added, probably to cut the sweetness, and some recipes also call for some beef stock.
I've always wondered whether the alcohol in a beef stew made with wine helps tenderize the meat, but if you cook it for 3 hours that's probably a moot point.
I made peanut butter cookies Saturday evening.
The apple pie filling I used is cooked until the apples are 'bendable'.
We had creamed tuna on biscuits tonight. Yum.
I use a digital caliper that I found at a bead shop (Shipwreck Beads in the Seattle area, biggest assortment of beads in the world!), it measures in 0.1 mm increments. Measuring something soft like cracker dough is a bit more challenging, but if you do it carefully I think it's accurate.
The small sheeter doesn't take up as much space when it isn't being used, but I have a 24x48 stainless steel work table in the basement that I use for some baking projects, especially ones that need a lot of space. I'm planning to try rolling out strudel dough in the sheeter, then overlapping pieces when rolling up the strudel.
I think I like the ones I rolled out to 1mm better, they're crunchy and despite being thinner seem more airy inside.
So I think the next batch will all be rolled out 1mm thin. The good news is that means I get a lot more crackers from a batch, but it means more time on the sheeter and more batches in the oven. I may cut the total amount of dough by a third or so.
The sourdough cheese crackers made with finely ground whole wheat durum flour are very different from those I made with coarsely ground winter red wheat. I am using twice the amount of cheese powder and I added about 3/4 of a teaspoon of salt, but none on top.
I have made an apple galette using the scottish oatmeal shortbread recipe (par-baked) in the KAF Whole Grains book as the base. It makes for a very interesting crust. I used to do it 2-3 times a year in a half sheet pan, but that's way too much these days, I'd have to scale the crust recipe down a lot.
I baked two trays of sourdough cheese crackers today, rolled to 2mm thick like last time, then took the scraps from trimming those trays and rolled them out to 1mm thick and baked those.
That way I can see how much different they are when I roll them out thinner.
We had left over pot roast for supper tonight, still tasty.
I found a recipe for caramel bourbon sauce, it's pretty much what I expected: sugar, water, cream and a small amount of bourbon.
So what I need to make is a batch of puff pastry.
No cooking tonight, we were invited to the dinner held by the wine teacher at the end of the term, at the Lincoln Country Club. (The LCC has always been one of the best restaurants in town, its reputation remains intact.)
Dinner was four courses, each paired with a wine: seafood, salad, meat and dessert.
I thought the dessert was the star of the show.
The menu described it as "baked apple + strudel filling + bourbon caramel sauce".
It was like an individual size jalousie, braided puff pastry and a filling of apples and caramel bourbon sauce, Very good, and something I think I may have to try to experiment with making.
We missed out on the snow but got the cold, the expected high today is 38 and down into the teens overnight.
It's Monday, so we had mac & cheese. 🙂
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