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On Saturday, I made a 2 pound pork shoulder. I seasoned it with salt, celery seed and fennel seed and roasted it on a rack at 300 degrees for 4 and a half hours (internal temp was about 185f). It came out pretty good, much of the fat had melted away and it was fork tender. A little dry but nothing I can't live with.
I decided to make a loaf since I want to make some grilled cheese sandwiches. I don't make loaves often, usually make sandwich/burger buns. I made a basket weave round loaf based on my semolina/wheat/rye recipe but down sized it (made 60%) and omitted the rye (I think rye makes it hard to braid). It's hard to divide an egg to 60% so I separated an egg and used the yolk only in the bread and cooked the white with some ham for lunch. I baked it in a round Corningware dish. And since it's a smaller batch, just for giggles, I used my mini KitchenAid stand mixer to do the mixing/kneading. I think it worked out pretty good. I haven't sliced into it yet, but the finished loaf looks good to me. I was watching a youtube video recently of someone making a round challah basket weave and she lightly dusted the strands with flour before doing the weave to give the strands some separation in the baked loaf. That sounded like a good idea so I did that too.
I had ham and cheese on rye (my pizza crust is 25% rye, which might be more than commercially made rye bread).
There was also mushrooms, green peppers and onions hiding under the cheese.
I made a spatchcock chicken this afternoon. I roasted it on a bed on celery, carrots and onion with a little water so I have enough juices to make gravy. I cut the wing tips off and put those in the bottom of the pan as well as the back to help flavor the pan juices.
Dinner will be chicken, rice and brussels sprouts.
The chicken is seasoned with a little salt and thyme.
