tag:blogger.com,1999:blog-364606602024-03-16T15:34:12.017-07:00Feeding My EnthusiasmsUnknownnoreply@blogger.comBlogger1720125tag:blogger.com,1999:blog-36460660.post-29490938187207148592024-03-16T15:33:00.000-07:002024-03-16T15:33:11.876-07:00Sweetie's Pi Day Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJAJmzn7jbB1mTZBZ-WaF54QM5GfBkvf-fawgM9bIR-v5D1Yirqwruy3DSMglBl6fPUNNyMv10c23XOE9B3-UlRdNpbVpzrw_uSuh8QzHWwQAPrfOT8_o-UJwPbuDPAZX65AJej7PMK_-RwaEyLK9KCgOBh20gYLP_UplVnFxqZ_mrOCmMntsWA/s434/Pi%20pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="434" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJAJmzn7jbB1mTZBZ-WaF54QM5GfBkvf-fawgM9bIR-v5D1Yirqwruy3DSMglBl6fPUNNyMv10c23XOE9B3-UlRdNpbVpzrw_uSuh8QzHWwQAPrfOT8_o-UJwPbuDPAZX65AJej7PMK_-RwaEyLK9KCgOBh20gYLP_UplVnFxqZ_mrOCmMntsWA/s320/Pi%20pie.jpg" width="320" /></a></div><br /><p>Sweetie really enjoys pies and this year on Pi Day we were also remembering our beloved black lab Pi who left us in the fall. We still miss him, a lot, as you might expect since he was the best dog we've ever had...and that's difficult because we've been blessed with a number of great dogs. Here is a photo of our Pi dog when he was young:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQFyQH-DbZbsolSj_BGKNSW0k-sdbqP15AArvaDGKmcgQj-i90qLDGc14HJoOu0mRZY1uR7hbkE57v1m1o6ke2F1MlhjBpNYC8wmS2xD4D2Ehq7OjL_yCxiVHmg5VHQMM5-REMip3MkT8Rl0ChDSNDI8C0ejQhjAetD-q98XgrrJN6NxP2hPWtg/s539/photoPiwhenhewasyoung.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="539" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQFyQH-DbZbsolSj_BGKNSW0k-sdbqP15AArvaDGKmcgQj-i90qLDGc14HJoOu0mRZY1uR7hbkE57v1m1o6ke2F1MlhjBpNYC8wmS2xD4D2Ehq7OjL_yCxiVHmg5VHQMM5-REMip3MkT8Rl0ChDSNDI8C0ejQhjAetD-q98XgrrJN6NxP2hPWtg/s320/photoPiwhenhewasyoung.jpg" width="320" /></a></div><br /><p><br /></p><p>Usually I would bake a sweet pie, but this year I went for a quiche...basically a savory cheese, veg and custard pie. We had it for dinner on March 14th and Sweetie had more today for lunch.</p><p>If you use pre-made pie crust dough for this, it all comes together fairly quickly. You can go with the filling ingredients I chose, or use your own mixture. This one had sweet breakfast sausage as the meat, and not a lot of that, so mostly the vegetables were the stars. Onions, mushrooms, potato and asparagus were also my fillings but I think if I made this again I would skip the potato. It made the pie so dense that it took longer to bake and there was less of the delicate creamy egg custard, too. There was too much custard because of all the filling, so some dripped off and cooked on the baking sheet I had under the pie and some drips got between the pie dough and the pie tin, so the crust stuck a bit. Note to self: use less solid filling to allow room for more custard filling.</p><p>If you are planning this for dinner, do remember to start a little early since you need to blind bake the crust and let it cool a bit before putting in the fillings.</p><p><strong style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Spring Quiche with Asparagus and Swiss Cheese and Mushrooms and Onion<br /></strong><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Serves 4 - 6</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1 9-inch pie shell, blind baked at 425 degrees F for 10-12 minutes (see notes)</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1/3 cup finely chopped yellow onion</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1 tablespoon olive oil</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1 cup Swiss cheese, cut into ¼ inch dice<br /></span><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1/2 baked potato, peeled, thinly sliced<br /></span><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">2 small, cooked Breakfast Sausage patties, each cut into 6-8 pieces</span><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"> </span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">3 eggs (or equivalent egg substitute)</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1 ½ cups evaporated milk or light cream or 1 1/4 cup whole milk</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">¼ teaspoon salt</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1/4 teaspoon dried thyme</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">dash pepper</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Dash nutmeg</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">3-4 spears asparagus, tough bottoms trimmed off and sliced in half through the length of the spear</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">4 oz. crimini mushrooms, sliced thinly</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Preheat oven to 350 degrees F.</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">In a small skillet, sauté the onion in the olive oil until translucent, about 5 minutes, stirring often. Add the sliced mushrooms, stir and cover. Turn heat to low and cook another 5 minutes, stirring occasionally.</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Sprinkle the bottom of the pie shell with the sautéed onion-mushroom mixture and Swiss cheese, distributing evenly. Top with the sliced potato. Sprinkle sausage pieces evenly over that. Set aside.</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">In a bowl, beat the eggs lightly, then add the milk and beat with a fork to combine, add the salt, thyme, pepper and nutmeg and beat with a fork or whisk to combine.</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Arrange the half asparagus spears in a nice pattern on top of the onions, mushrooms, potatoes, sausage and cheese in the pie shell. </span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Pour the egg/milk mixture over the ingredients in the pie shell. Place in the preheated oven and bake 30-45 minutes, or until set and lightly browned. I find that setting on a parchment-lined small baking sheet is a good idea in case some of the filling spills over. Cool for 10 minutes before cutting to serve.</span></p><p><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Note: Use your favorite one crust pie dough, rolled for a 9-inch pie pan, or a package of pre-made dough like Pillsbury ReadyCrust (you'll have one pack of dough ready for another pie) at room temperature. Fit the dough into a 9-inch pie pan, crimp the edge, put in baking parchment and weigh with pie weights or beans, then bake for 10-12 minutes in a preheated 425 degree oven. Remove from oven, cool 5 minutes, remove the pie weights/beans and let pie shell, now blind baked, cool for another 10 minutes before adding the filling ingredients.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-89528598191754663142024-03-10T21:39:00.000-07:002024-03-10T21:39:03.401-07:00Our Favorite Chili<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5AeROM5Y57W2YaSj6aTEeSXXCEnpgDYJxNUE3r9JQ1P7XCpQyNBMZ_Yy8XWc6eVxjJ9gysUrPUbsGzJcr0eLK97g-a6kHvbp2YX6qBNuIsFrjnPoC_lpQDOMl73HpQldwiyz496FdCjeB076UasLEfvmtFaW5-PptS8YeSzBrD4IQAFD31olAQ/s457/chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="457" data-original-width="379" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5AeROM5Y57W2YaSj6aTEeSXXCEnpgDYJxNUE3r9JQ1P7XCpQyNBMZ_Yy8XWc6eVxjJ9gysUrPUbsGzJcr0eLK97g-a6kHvbp2YX6qBNuIsFrjnPoC_lpQDOMl73HpQldwiyz496FdCjeB076UasLEfvmtFaW5-PptS8YeSzBrD4IQAFD31olAQ/s320/chili.jpg" width="265" /></a><br /><br /></div><p> Memory plays a role in a lot of food preferences and this chili is no different. I think I started making chili this way...or close to this way...when I first started living with Sweetie. When you are a working Mom, you find a way to plan dinner meals that can be made ahead and reheated or started in the morning in a Crock Pot or Instant Pot using the slow cooker feature. You also learn how to put something together in 30 minutes or less, but that's for another post.</p><p>I prefer to make this chili on a day when I have some time, even though it goes together in about 30 minutes. That way I can turn the heat to simmer and let it cook for a while and become thicker. If it is also made a day or two in advance, I know that it will taste even better reheated because that seems to be one of the great things about cooking with onions...dishes taste better if allowed to sit in the fridge a day or so before eating.</p><p>I like to use ground turkey for this, but you can use any ground meat you prefer...or leave out the meat altogether. It goes together really quickly because you are using a packet of seasonings, canned tomato sauce, canned diced tomatoes and their juice, and canned kidney and canned black beans. If you have the time you can dice some onion and sauté it before cooking the ground meat but it's fine without it if you are in a hurry or can't be bothered. After all, this is meant to be a quick and easy dish!</p><p><b>Easy Chili</b><br />Elle's recipe</p><p>1/2 yellow onion, peeled and chopped<br />1 tablespoon neutral oil<br />1 pound ground turkey (or beef if preferred)<br />1 tablespoon neutral oil<br />1 packet chili mix <br />1 15oz. can diced tomatoes in juice<br />1 15 oz. can tomato sauce<br />1 15 oz. can cooked black beans, drained<br />1 15 oz. can cooked kidney beans, drained</p><p>In a large pan sauté the onion in the neutral oil with a wooden spoon until onion is translucent. Remove onions to a plate and wipe the pan of onion residue.</p><p>In the same pan, wiped, sauté the ground turkey, breaking it up into chunks and small pieces as you stir and cook it, until turkey is no longer pink. Some pieces will be browned. Return the onions to the pan.</p><p>To the turkey mixture, add as much of the chili mix packet as you like. I usually go with half the packet, but some folks like it hotter or spicier. Stir to combine and continue to sauté another minute, stirring.</p><p>Add the can of diced tomatoes and juice to the pan and stir and scrape with the wooden spoon to scrape up any browned bits. Stir them into the mixture. Add the cans of tomato sauce, black beans and kidney beans. Stir to combine.</p><p>Turn heat to lowest setting and simmer, stirring occasionally to keep bottom from scorching, for another 15-20 minutes, until chili is the thickness you prefer. If you have time, let cool and then chill in the refrigerator, covered, overnight, then reheat. If you don't have that time, serve chili piping hot with any toppings you desire...or just as is which is my favorite way.</p><p>Leftovers can be kept in the fridge for a couple of days.</p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-65863750089881900332024-02-22T15:45:00.000-08:002024-02-22T15:45:20.630-08:00Lemon-Lime Tart for Sweetie<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEjy1D9v3qiJUufa5rV2ZB_r3xLjqAlbimhQrtvRgQaLMgMfkYVIZiTL_3gzQPmNaFggbOFG39KnVLlt6yW_IRdkIP4sgNG08fa5KSgevx82cfUVeXT3M5ZdUhwqj5D-F1DMYPga22iuxN4e1aDZTyNOHEnUu_ovZwFnasHp-XIZYZ3Fq8klSSg/s480/lemon-limetart.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEjy1D9v3qiJUufa5rV2ZB_r3xLjqAlbimhQrtvRgQaLMgMfkYVIZiTL_3gzQPmNaFggbOFG39KnVLlt6yW_IRdkIP4sgNG08fa5KSgevx82cfUVeXT3M5ZdUhwqj5D-F1DMYPga22iuxN4e1aDZTyNOHEnUu_ovZwFnasHp-XIZYZ3Fq8klSSg/s320/lemon-limetart.jpg" width="240" /></a></div><br /> Valentine's Day is always a bit of a challenge, coming as it does the day after my birthday. This year Sweetie requested a pie or tart for Valentine's Day and I had already decided to make the Queen Mother Cake for my birthday.<p></p><p>I bought a bag of good-sized limes, thinking that I would make a lime tart, but then we received a gift of a bag of beautiful lemons from a neighbor, so I decided to go for a lemon-lime tart for Valentine's Day.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIa8KQ5KsMqrSOFycgKsmirdaiuU9kNkS5lciYX19YRJgc-AnzR8TTVSZA-iqK-I2_uJ7mEdFNU2Df_xYlaxtYZKAqmP7ENSkHN01v05WdruOVVUsXwVc5ohRdeGul3p6mLsvW7TXRONul8Nfkb_cFQy6yfybpyVtyKiuikFNThdSvt1N4QEKQvQ/s456/zest.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="379" data-original-width="456" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIa8KQ5KsMqrSOFycgKsmirdaiuU9kNkS5lciYX19YRJgc-AnzR8TTVSZA-iqK-I2_uJ7mEdFNU2Df_xYlaxtYZKAqmP7ENSkHN01v05WdruOVVUsXwVc5ohRdeGul3p6mLsvW7TXRONul8Nfkb_cFQy6yfybpyVtyKiuikFNThdSvt1N4QEKQvQ/s320/zest.jpg" width="320" /></a></div><p>My favorite lemon tart filling is Dorie Greenspan's, so I began with that recipe and added lime zest and juice to the lemon zest and juice, with a decoration, after the tart was finished, of strands of zest from both fruits. The tart case is fairly simple and comes out cookie-like so that the filling doesn't make it too gooey after a day. We had the last slice, shared, two days after I filled the tart shell and the base was still crisp.</p><p>As it turned out, we had the Queen Mother cake on Valentine's Day, right after Sweetie's fire board meeting. Then we had the Lemon-Lime Tart the next day and were able to share it with our daughter and her fiancé'. I was worth the wait and well worth your time to make. It would be perfect for St. Patrick's Day, which is coming up soon. It would also be delightful for Easter...or anytime, really.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsaDEt_gHBrLTtirqAocq_vKu0qTG7s_00_xox7rihUR0_vRIY0k9NTQxBVD0vaFbVqsUybn7AWd7zACis3upOsZ-EQruUFPedUczxI0v5MRPLgkS_qKt0eafaFgas5E2UbScTKggqZChNrEr12Vsn8uq5_W-5WCD2ohsEu_O6irhQk9PgkFT1g/s451/creamy%20lemon-limetart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="451" data-original-width="387" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsaDEt_gHBrLTtirqAocq_vKu0qTG7s_00_xox7rihUR0_vRIY0k9NTQxBVD0vaFbVqsUybn7AWd7zACis3upOsZ-EQruUFPedUczxI0v5MRPLgkS_qKt0eafaFgas5E2UbScTKggqZChNrEr12Vsn8uq5_W-5WCD2ohsEu_O6irhQk9PgkFT1g/s320/creamy%20lemon-limetart.jpg" width="275" /></a><br /><br /><br /></div><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;"><b>The Most Extraordinary French Lemon - Lime Cream Tart </b></p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">Based on a recipe by Dorie Greenspan in <i>Baking, From My Home To Yours</i></p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">1 cup sugar<br />Grated zest of 2 lemons<br />Grated zest of 2 limes, (or 3 if smaller limes)<br />4 large eggs at room temperature</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">3/4 cup fresh lemon juice mixed with lime juice (from 3-4 large lemons or up to 6 smaller ones, plus2-4 limes)<br />2 sticks plus 5 tablespoons (10 1/2 ounces) unsalted butter, cut into tablespoon-sized pieces, at room temperature <br />1 9-inch tart shell made with Sweet Tart Dough (recipe follows), fully baked and cooled</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">Have an instant-read thermometer, a strainer (if straining out the zest), and a blender (first choice) or food processor at hand.</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">Directions:<br />Bring a few inches of water to simmer in a saucepan or the bottom of a double boiler.</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water, or in the top pan of a double boiler. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon-lime juice.</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">Set the bowl over the pan, or set the top into the bottom of the double boiler, and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. As you whisk and you must whisk constantly to keep the eggs from scrambling, you'll see that the cream will start out light and foamy, then the bubbles will get bigger, and then as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks, which means that the cream is almost ready. Don't stop whisking! Continue to check the temperature. It might take a while. so be patient. Usually it's done in about 10 minutes.</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">As soon as the cream reaches 180 degrees F, remove from the heat and, if removing the zest, strain it into the container of the blender (or food processor); discard the zest. (If not removing the zest, just scrape the cream right into the blender or food processor). Let the cream stand, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">Turn the blender to high (or turn on the food processor) and, with the machine going, add the butter, about 5 pieces at a time. Scrape down the sided as needed as you incorporate the butter. Once all the butter is in, keep blending/processing for another 3 minutes.</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">Pour the cream into a container (I used a large Pyrex bowl), press a piece of plastic wrap against the surface to create an airtight seal and refrigerate at least 4 hours or overnight.</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it into the tart shell. I like to swirl the top with the back of a spoon. If desired, decorate the top with strands of lemon and lime zest for additional lemons and limes. Serve the tart, or refrigerate until needed.</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">Note: The filling will keep in the fridge for 4 days, or tightly sealed, in the freezer for up to 2 months. Thaw it overnight in the refrigerator and whisk before putting into the tart shell.</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;"><b>Sweet Tart Dough</b><br />From Dorie Greenspan</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">1 1/2 cups all-purpose flour<br />1/2 cup confectioners' sugar<br />1/4 teaspoon salt<br />1 stick plus 1 tablespoon (9 tablespoons) very cold (Frozen) unsalted butter, cut into small pieces<br />1 large egg yolk</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">Put the flour, confectioners' sugar and salt into a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in- there will be some tiny pieces and some the size of peas.</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">Stir the yolk to break it up, then add it a little at a time, pulsing afer each addition. When the egg is in, process in long pulses - about 10 seconds each - until the dough forms clumps and curds. Turn the dough out onto a work surface and, knead lightly just to incorporate any dry ingredients that might have escaped mixing. In all of this, don't overwork the dough.</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">Butter a 9-inch tart pan with a removable bottom. Press clumps of the dough evenly over the bottom and up the sides of the pan, using all but one little piece (about a teaspoon worth), which you should save in the fridge wrapped in plastic wrap to patch any cracks after the crust is baked. Freeze the crust for at least 30 minutes, preferably longer, before baking.</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">Center a rack in the oven and preheat to 375 degrees F.</p><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;">Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust ahs puffed, press it down gently with the back of a spoon. Patch the cruse if necessary, then bake for another 8 minutes or so, until it is firm and golden brown. Keep an eye on it the last few minutes and pull it out if it gets darker than golden. Transfer the pan to a cooling rack and cool to room temperature before filling. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TqgUD8vLWdvwZ5AWO13_kqnwDiqnq9E9C_O-pitivJzswUJ6Rbghd2BDw-PEqGz5FE8SF5a1PUbt3O3W-uDPHczJrm47l5hcOpD2IshUASPNbTN4zbpBpTXUY8LVII0kgcTjoMXxtdkR00z9_Um6ldUBYIKqxIn-EKnMECvi3ynBUt2vTgB4zg/s480/long%20lemon-limetart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TqgUD8vLWdvwZ5AWO13_kqnwDiqnq9E9C_O-pitivJzswUJ6Rbghd2BDw-PEqGz5FE8SF5a1PUbt3O3W-uDPHczJrm47l5hcOpD2IshUASPNbTN4zbpBpTXUY8LVII0kgcTjoMXxtdkR00z9_Um6ldUBYIKqxIn-EKnMECvi3ynBUt2vTgB4zg/s320/long%20lemon-limetart.jpg" width="240" /></a></div><br /><p style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px; line-height: 1.6em; margin: 0px 0px 0.75em;"><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-82015255439113780562024-02-17T10:34:00.000-08:002024-02-17T10:34:55.688-08:00Birthday and Valentines Fun<p> In my world, a holiday or life event is a reason to bake. Since I'm doing less of that all the time in an effort to eliminate excess calories, having two dates back to back to bake for has been fun, exhausting, and calorie-laden, but full of joy.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPo8xhAB8KnwoLOUjxgi26gRCyhk23BKuG_tNhE6ZLHB0Zv1WmuFvpdEZCtgYZ_OBkEwX5uHUccmMaxTb0Qmh8quGFZrv8I5RlwZzt87uOWbBL1oeaZGwAozMGYG4wHKGCOB9RcBBr7Ea4768Iocvl-prBbLT2Stca6iuvNIh6Xfr53MATTXaTgA/s480/lambshanks.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPo8xhAB8KnwoLOUjxgi26gRCyhk23BKuG_tNhE6ZLHB0Zv1WmuFvpdEZCtgYZ_OBkEwX5uHUccmMaxTb0Qmh8quGFZrv8I5RlwZzt87uOWbBL1oeaZGwAozMGYG4wHKGCOB9RcBBr7Ea4768Iocvl-prBbLT2Stca6iuvNIh6Xfr53MATTXaTgA/s320/lambshanks.jpg" width="240" /></a></div><br /><p>For my birthday I not only baked, but I also braised lamb shanks for dinner. The good news is that it can be done ahead, so I did. The lamb was uber-local...thanks AM and G!...and delicious. You can find the recipe <a href="https://feedingmyenthusiasms.blogspot.com/2018/03/lamb-shanks-savory-delight.html">HERE</a>.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2LclXF46fE985U9SKrpAmd9xWRSxWV_nGqB9odgyS4WIdrQgjrwZ8VoRPX1cjh3eRdm7pkBh-tcG4MItyHLoYiQqJ4-11Gr77mdqp3orXAY58PBok1bLLim-HibXfuz26g3DFLsJYw_y_VMqYelDLUZ8xjs8QUaH62AqTGb3o-DM5hMMz_b7Vpg/s417/QMcake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="414" data-original-width="417" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2LclXF46fE985U9SKrpAmd9xWRSxWV_nGqB9odgyS4WIdrQgjrwZ8VoRPX1cjh3eRdm7pkBh-tcG4MItyHLoYiQqJ4-11Gr77mdqp3orXAY58PBok1bLLim-HibXfuz26g3DFLsJYw_y_VMqYelDLUZ8xjs8QUaH62AqTGb3o-DM5hMMz_b7Vpg/s320/QMcake.jpg" width="320" /></a></div><br /><p>For the birthday cake I made one of my favorite chocolate cakes, the Queen Mother Cake. Because there are only two of us, I made it in two pans...a 6-inch springform and a heart shaped 9-inch. As it turned out, I was so full from the lamb shanks dinner, which also included steamed rice and fresh asparagus, that we had the birthday cake on Valentine's Day after Sweetie's fire board meeting.</p><p>It was one of the best cakes ever. It was super moist inside, covered in decadent ganache, and a smaller portion than usual but just the right amount. If you look closely at the photo, you will see that, contrary to popular opinion, I'm not perfect and I can and do make a ganache that isn't perfectly smooth...although it was delicious.</p><p>The second cake was served the next day to friends at an afternoon tea party.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwk1KEDzHqZpdiHyJ-o8P14yCRXpFWx_vpdXtkeMtsWU31j2hpLtjYF6tDRBWunQ3fXyR_k96faZrIoMWlOR89JddvV2KLTtgMrIL08xMSHRHII6aHpsno6tq0uiHEHF-v4yHOLnDrAh4h0ZaPgPrwJUaNO0ZT_R0fqCIaRmh_ZIu5cVjEkAr62g/s480/lemon-limetart.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwk1KEDzHqZpdiHyJ-o8P14yCRXpFWx_vpdXtkeMtsWU31j2hpLtjYF6tDRBWunQ3fXyR_k96faZrIoMWlOR89JddvV2KLTtgMrIL08xMSHRHII6aHpsno6tq0uiHEHF-v4yHOLnDrAh4h0ZaPgPrwJUaNO0ZT_R0fqCIaRmh_ZIu5cVjEkAr62g/s320/lemon-limetart.jpg" width="240" /></a></div><p>For my Valentine, I made, at his request, a Lemon-Lime Tart, but we saved it for Thursday evening when our daughter and fiancé' arrived. We are all happy with pies and tarts. This one is a lemon-lime one and I'll post, with the recipe, soon. Next sister down also gifted me with an amazing cookbook with recipes for making geometric inspired pies and tarts. Will post about that, too, soon.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-25539468481455949222024-02-08T17:32:00.000-08:002024-02-08T17:32:25.391-08:00Joy of Cooking Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLemdD6tIC24GnCLn78fz7kC6xiA_dGDQH1Z6oNhaSxnDSgAP-LWm3a7VVcP3wNbsE-emKY28mM9YO7CWub642WT1K5wvIEE4-kaTSoxfd9-RhfJQWbk6Ggggi6YTvns3RvUpvGSVfJcUKuUz8LtYOh0tOiDeKvNNF6TI7F_15oudEAho4zO4MQ/s480/Joy%20muffins1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLemdD6tIC24GnCLn78fz7kC6xiA_dGDQH1Z6oNhaSxnDSgAP-LWm3a7VVcP3wNbsE-emKY28mM9YO7CWub642WT1K5wvIEE4-kaTSoxfd9-RhfJQWbk6Ggggi6YTvns3RvUpvGSVfJcUKuUz8LtYOh0tOiDeKvNNF6TI7F_15oudEAho4zO4MQ/s320/Joy%20muffins1.jpg" width="240" /></a></div><br /><p>I've been baking from The Joy Of Cooking cookbook for longer than I can remember. This is one of those full compendium type cookbooks and it's from before there were photographs with recipes, although there are some line drawings here and there.</p><p>Another feature is that the recipes are written as directions, with the ingredients and amounts coming as part of the recitation of oven temperatures, bowls to use, pans to bake in, etc.</p><p>I prefer a recipe where the ingredients are listed first so that I can make sure at a glance that I have the stuff I need to make the item(s). Since I have a well-stocked kitchen it is very likely that I'll have the pan or pot or implement needed, but missing an ingredient is often a reason I decide to not make something.</p><p>Recently I made some healthy-ish muffins based on a recipe in the Joy of Cooking book. The recipe was for Cooked Cereal Muffins. Mine also included added nuts and seeds, plus dates.</p><p>The key thing to remember for this recipe is to cook the cereal (I used oatmeal!) far enough in advance that it can cool to room temperature. While it is cooling, the melted butter can also cool a bit. The egg and milk can use that same time to warm up a bit closer to room temperature. While those things are cooling or warming, you can chop the nuts and seed and chop the dates. After that it all goes together pretty quickly. I did use brown sugar instead of white, for flavor, and added a bit of baking soda because the muffins were baked in two batches in 8-pan tins.</p><p>This past weekend we had some major storms, including a cyclone. The winds toppled trees all over the county and beyond, which meant that many electrical wires also came down. There are still areas and thousands of customers without power today. Fortunately we were only without power for about 30 hours. We have generators which we ran for a couple hours twice a day to keep frozen stuff frozen, but not a lot more. The local internet provider also lost lines so it was even longer before that was back. Still, we were lucky that there was no damage to our property and only a few pretty small tree limbs came down.</p><p>Fortunately I had made these muffins the night before, so at least we had yummy date-walnut-oatmeal-seeds muffins to enjoy. I hope that you enjoy them, too.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhPPMhd_OFBhLVis0Rc_YwQ4_tIDYnqKu4WmZSh13qplDnR7mGkKKd6eGOpM5KzU-n21V40OtzldrDj7bvWIF4DxjeJzClH2eoy_LDDN1Y3IfDhGtYQt3_FVHmkMWwpm38JftKbQIVkfzfIHz5uAIuQfYVWZWdFliwda6liOYB88iel4lqbyjTQ/s479/Joy%20muffins2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="479" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhPPMhd_OFBhLVis0Rc_YwQ4_tIDYnqKu4WmZSh13qplDnR7mGkKKd6eGOpM5KzU-n21V40OtzldrDj7bvWIF4DxjeJzClH2eoy_LDDN1Y3IfDhGtYQt3_FVHmkMWwpm38JftKbQIVkfzfIHz5uAIuQfYVWZWdFliwda6liOYB88iel4lqbyjTQ/s320/Joy%20muffins2.jpg" width="320" /></a></div><p><br /></p><p class="MsoNormal"><b>Cooked Oatmeal And Seedy Muffins With Walnuts and Dates</b></p><p class="MsoNormal">Joy of Cooking variation<br /><br /></p><p class="MsoNormal">2 eggs at room temperature </p><p class="MsoNormal">½ cup rolled oats cooked in 1 cup water, then cooled to room
temperature </p><p class="MsoNormal">1 cup + 2 Tablespoons milk at room temperature </p><p class="MsoNormal">4 Tablespoons/4 oz./ ½ stick butter, melted and cooled</p><p class="MsoNormal">1 ½ cups all- purpose flour</p><p class="MsoNormal">1 Tablespoon brown sugar</p><p class="MsoNormal">½ teaspoon salt</p><p class="MsoNormal">2 teaspoons double-acting baking powder </p><p class="MsoNormal">¼ teaspoon baking soda </p><p class="MsoNormal">¼ cup walnuts, chopped</p><p class="MsoNormal">¼ cup pitted and chopped dates</p><p class="MsoNormal">1/3 cup King Arthur Baking Harvest Blend mixed seeds<br /><br /></p><p class="MsoNormal"><o:p> </o:p>Preheat oven to 400 degrees F. Grease 16 muffin cups –
baking spray works well.</p><p class="MsoNormal"><o:p> <br /></o:p>Crack the eggs into a medium bowl, then mix the eggs with a
fork to break them up a bit. Add to the cooled cooked cereal gradually and use the fork to
break down any lumps as you combine the eggs and cereal. Add the milk and
melted butter and combine.</p><p class="MsoNormal"><o:p> <br /></o:p>In a large bowl whisk together the flour, sugar, baking
powder and baking soda and salt. Stir in the chopped walnuts, dates and the
seed mixture. Pour in the liquid mixture and use the fork to stir until just
combined.</p><p class="MsoNormal"><o:p> <br /></o:p>Scoop batter into the muffin cups to about 2/3 full. If any
of the cups are left unused, add a tablespoon of water to that cup instead.</p><p class="MsoNormal"><o:p> <br /></o:p>Bake for 20-25 minutes or until muffins are golden brown and
spring back when you push down gently.</p><p class="MsoNormal"><o:p> <br /></o:p>Serve at once. Butter goes well with these muffins which are
hearty and delicate at the same time.</p><p> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-47392540430243250962024-01-23T20:41:00.000-08:002024-01-23T20:41:18.208-08:00Smile!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBv7kNxawN2AFwgeqWnnBlIE_xGdzLjIWYR7LhFe2M1tLEAQ4VypdRQ6iqlv9HSfEHpIQCmS7uFJig45lhPqImQgeWgbKjuneOGEq-oNj_UzMcoJd16PHqxR5WO1I6NKk-AdOeocDLWqSHHBn6ps3M327pUtN6Gmz69dYVEGUeWpT9h2AQwso9iQ/s216/smile.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="91" data-original-width="216" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBv7kNxawN2AFwgeqWnnBlIE_xGdzLjIWYR7LhFe2M1tLEAQ4VypdRQ6iqlv9HSfEHpIQCmS7uFJig45lhPqImQgeWgbKjuneOGEq-oNj_UzMcoJd16PHqxR5WO1I6NKk-AdOeocDLWqSHHBn6ps3M327pUtN6Gmz69dYVEGUeWpT9h2AQwso9iQ/s1600/smile.jpg" width="216" /></a></div><br /><p>That's what they always say when it's picture time. Usually I don't mind, even though I'm not particularly photogenic. Lately, however, I'm reluctant to get my photo taken because my smile has become so uneven where my teeth are concerned. You can see above that one of my front teeth is much longer than those next to it. The eye teeth are another story for another time!</p><p>Over 40 years ago when my daughter was a few months old, I rode Bart to San Francisco and shouldn't have tried to take her in her stroller up the escalator. I found out later that it runs at a slightly faster speed than, say, department store escalators. Long story short, I flipped her out of the stroller and she rolled down while I fell and scraped my cheek and knocked out a front tooth. My daughter was completely encased in a quilted sleeping bag and so she just rolled...and wasn't hurt at all thank heavens!</p><p>The broken front tooth was replaced with a dental one and that has been replaced a couple of times over the years, but the last time was over 20 years ago and so that fake tooth is the same color and size while my natural teeth have yellowed a bit and are smaller through use. Time to get it replaced. This time they are also going to replace the rod that holds the tooth since the current one is also pretty old. </p><p>By the time that my daughter gets hitched in the spring, I will have a much nicer smile...and will be ready for photos.</p><p>No food stuff or pics this time. Since I use this blog as a journal a bit as well as a food blog, this kind of post will show up now and then! </p>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-36460660.post-36413455864845078712024-01-19T14:26:00.000-08:002024-01-19T14:31:49.657-08:00Buttermilk Waffles!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtDWEOwW-SiVm679NeB_0oo2oQycGass80IhDFMS6gFZXIlFE_m-SDn7eLm304MJYFYXgYc1B6_KUGjy2gWNYJDn4p719z3HMSAzmyptozf957S7m2_GWrmCCADpvvkL47T-vtCNQdWBGJ-i50kSKBaSnswpdcsRoY0PVnNHD9OVYVJ58YuoZAQ/s480/wafflewithsyrup-close.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtDWEOwW-SiVm679NeB_0oo2oQycGass80IhDFMS6gFZXIlFE_m-SDn7eLm304MJYFYXgYc1B6_KUGjy2gWNYJDn4p719z3HMSAzmyptozf957S7m2_GWrmCCADpvvkL47T-vtCNQdWBGJ-i50kSKBaSnswpdcsRoY0PVnNHD9OVYVJ58YuoZAQ/s320/wafflewithsyrup-close.jpg" width="240" /></a></div><br /><p>My favorite waffles are the <a href="https://feedingmyenthusiasms.blogspot.com/2016/05/raspberry-overnight-waffles.html">ones where you start the batter the night before</a>...and it has yeast. In the morning you add eggs and melted butter and you are ready to put the batter in the waffle iron.</p><p>Recently I was going through some recipes found in my local newspaper, the Press Democrat, that I saved to try. A recipe for buttermilk waffles was one of them...and I had plenty of buttermilk in the fridge.</p><p>A few mornings ago I gave the recipe a try. For the batter I followed it as written with two exceptions: I added 1/4 cup chopped walnuts to the flour mixture and, because my waffle iron is ancient and slow, I added 1/2 teaspoon baking powder to the flour mixture. Baking soda reacts quickly with the acid in the buttermilk, but the baking soda would continue to give lift to the waffles throughout the cooking time.</p><p>Once I decided to bake the waffles, I realized that I had both blueberries and raspberries, so I added about 1/4 cup each to the flour mixture right before I added the liquid. It takes a bit of care to mix in the liquid and not crush the berries, but it's worth it! Just the fragrance of the hot raspberries is intoxicating.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhA-3MprXd86pdxPWq5jWtXyu2rwM5UeLQPjO6DxeOJM57M-z_c_WyavgM4ndSPDFx-iDEy4tnPSRoiDTxpQBOh4UtPvQoL5x_0Ec8X5XtBmDWDidj6FKrunk50UqJCtvVSHJ0x968TsAVi9JT9-aJ-OxhJA67r75IGbuw7yRGbYzyN-jF7qnTCw/s419/waffles-abite.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="412" data-original-width="419" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhA-3MprXd86pdxPWq5jWtXyu2rwM5UeLQPjO6DxeOJM57M-z_c_WyavgM4ndSPDFx-iDEy4tnPSRoiDTxpQBOh4UtPvQoL5x_0Ec8X5XtBmDWDidj6FKrunk50UqJCtvVSHJ0x968TsAVi9JT9-aJ-OxhJA67r75IGbuw7yRGbYzyN-jF7qnTCw/s320/waffles-abite.jpg" width="320" /></a><br /><br /></div><p>These were great waffles...light, crispy on the outside and tender and fluffy on the inside. The buttermilk adds tang and the walnuts and berries added crunch and flavor. Soooo good. Try this one yourself!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlHxH9UCxaegOR5KRoSDs2pTy3sY6VfatabzW31197Zeo_jdzy1vsbaJ-qpwLcvitIzkcRzKYV7tamdf5IzI4YnHuBqgkLuFMMn_b5XuQQyP3WU1sGXFQzjeLOag1WA9j53IBr3kN9gFyb4DbQOHiJhmDWCw5PLXfXksQqSIZ9iqtQFwaABT4-g/s2016/waffflewithsyrup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlHxH9UCxaegOR5KRoSDs2pTy3sY6VfatabzW31197Zeo_jdzy1vsbaJ-qpwLcvitIzkcRzKYV7tamdf5IzI4YnHuBqgkLuFMMn_b5XuQQyP3WU1sGXFQzjeLOag1WA9j53IBr3kN9gFyb4DbQOHiJhmDWCw5PLXfXksQqSIZ9iqtQFwaABT4-g/s320/waffflewithsyrup.jpg" width="240" /></a><br /><br /></div><p><b>Buttermilk Waffles</b><br />Press Democrat and Washington Post by Becky Krystal</p><p>Makes 5 servings (five 7-inch round waffles)</p><p>2 1/4 cups (280 grams) all-purpose flour<br />1 1/2 teaspoons baking soda<br />1/2 teaspoon fine salt<br />1/2 teaspoon baking powder<br />1/4 cup chopped walnuts (optional)<br />2 large eggs,<br />2 cps (480 ml) buttermilk (whole or low-fat)<br />4 tablespoons (1/2 stick/57 grams) unsalted butter, melted and cooled, plus more for optional topping <br />Note: May substitute some or all with neutral oil)<br />1 teaspoon vanilla extract<br />1/4-1/2 cup each blueberries and raspberries (optional)<br />Neutral oil, for brushing the waffle iron<br />Maple syrup, for serving (optional)</p><p>Preheat the oven to 200 degrees. Have a large baking sheet ready.</p><p>In a large bowl, whisk together the flour, baking soda, salt, and baking powder. Stir in the walnuts.<br />In a separate medium bowl whisk the eggs until lightly beaten. Whisk in the buttermilk, butter and vanilla until combined.</p><p>Add the berries to the flour mixture and gently toss to coat with flour and combine with the flour mixture.</p><p>Stir the egg mixture into the flour mixture gently until it forms a smooth, thick batter...any lumps should be fruit.</p><p>Brush a waffle iron with oil or spray with nonstick spray, and preheat it according to the manufacturer's directions. Ladle enough of the batter to cover three-fourths of the surface of the iron...roughly 1/2 to 3/4 cups (120-180 ml) of batter per waffle. Close the waffle irone and cook for 3-5 minutes, or until the iron alerts you the waffle is done. You will be looking for the waffle to be crisp and golden brown.</p><p>Repeat with the remaining batter, placing finished waffles on the baking sheet in the oven to keep warm, if desired.</p><p>Serve with maple syrup, pats of butter or other toppings as desired.</p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-36460660.post-72556460110873201232024-01-12T20:40:00.000-08:002024-01-12T20:46:40.780-08:00A New-To-Me Green<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2wuOZ-9uIjKwhTsvpaelF3luO6TTnIFadGEPsFDOIol73HCJ01-ZkK-Qs03knMGE5YRojWZc0idO8YBwMtZLKAkwCEvtpo2bSjODkMTEX5ykJUJiMCY6dA_O5ET2z4BANHek6UlHC0bLbdPFRqtpDqOW_OdaKTMRRD_iTLlFy_-UFaWOjVbIRg/s480/greens%20cooked.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2wuOZ-9uIjKwhTsvpaelF3luO6TTnIFadGEPsFDOIol73HCJ01-ZkK-Qs03knMGE5YRojWZc0idO8YBwMtZLKAkwCEvtpo2bSjODkMTEX5ykJUJiMCY6dA_O5ET2z4BANHek6UlHC0bLbdPFRqtpDqOW_OdaKTMRRD_iTLlFy_-UFaWOjVbIRg/s320/greens%20cooked.jpg" width="240" /></a></div><p>My neighbor who has the chicken, sheep and cow also has wonderful raised beds and she grows lots of veggies. Recently she asked if I'd like some spigarello leafy greens because she had a lot of them. I had to look up what kind of greens spigarello are. Turns out they are like a combination of arugula and kale, although they are members of the broccoli family. </p><p><span face=""Google Sans", Roboto, arial, sans-serif" style="background-color: rgba(80, 151, 255, 0.18); color: #040c28; font-size: 16px;">Broccoli spigarello</span><span face=""Google Sans", Roboto, arial, sans-serif" style="color: #4d5156; font-size: 16px;">, or spigarello for short, has the bluish-gray hue of its cousin cavolo nero (Italian black kale). Its leaves are like long, thin broccoli leaves with ruffled edges that twist and twirl upward from the stem.</span></p><p>She brought over a produce bag full and we enjoyed them for a couple of meals.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHeKyR-6ITY5Bk7HRjbJztCb00NM4UNv3x1plrJgw2GWw1SIO7i3rOwsuV4kES7-OsIkLBniG1BOBQutIs-DcTKlLccpolR_UJEfalP-n5QSVZxt7H_vDVWlBeCBjhv_5WgFRGKeK0HVZ41DZQLEsoZSqTb43KbngMcIDHEwLX_PM2uQnO3BhFxg/s480/greens1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHeKyR-6ITY5Bk7HRjbJztCb00NM4UNv3x1plrJgw2GWw1SIO7i3rOwsuV4kES7-OsIkLBniG1BOBQutIs-DcTKlLccpolR_UJEfalP-n5QSVZxt7H_vDVWlBeCBjhv_5WgFRGKeK0HVZ41DZQLEsoZSqTb43KbngMcIDHEwLX_PM2uQnO3BhFxg/s320/greens1.jpg" width="240" /></a></div><br /><p><br /></p><p>Never having cooked these greens, I decided to go with a method that would allow the greens to shine. I sautéed a half onion in a little olive oil, turning the heat to low after a minute, then stirred frequently until they were translucent and a little bit golden in color. I rinsed the greens briefly in cold water and then threw them into the pot where I stirred them quickly to coat with the onions and oil. In just minutes they wilted. I sprinkled in a bit of good balsamic vinegar, about a 1/2 teaspoon, stirred that in and served the spigarello greens as a side dish to the hunter's style chicken.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5m-zrqA1GybCryFdBo9CWmF7eHEIdjz3ToN2Oe5AURXPxWbbJXYh_sqURT40DZJOD8VHjR0415feyCfwaDu9IP84rNzec_-n2Ivd2T8UuWmUGKJXF37pB4uqYAjapNZGzDWuNaOfBIUWWPDRog91Jj2Kidif_WERyuYEhpGOFsLBmVUuUpKAzeQ/s412/greensasaside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="412" data-original-width="309" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5m-zrqA1GybCryFdBo9CWmF7eHEIdjz3ToN2Oe5AURXPxWbbJXYh_sqURT40DZJOD8VHjR0415feyCfwaDu9IP84rNzec_-n2Ivd2T8UuWmUGKJXF37pB4uqYAjapNZGzDWuNaOfBIUWWPDRog91Jj2Kidif_WERyuYEhpGOFsLBmVUuUpKAzeQ/s320/greensasaside.jpg" width="240" /></a></div><br /><p><br /></p><p>They made a great contrast to the mellow chicken and tomatoes and mushrooms since the greens were slightly bitter but flavored with the slight sweetness of onion and vinegar.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMm6DZRCG5qyY65B7ECfv_cdzgYw52l3Odub-3RjkcDH3UcvoWK31OoHKsloASjX66a9CLfQo5ZKGI_T7JTl6gMoS9IHs1zjvKKDTbW5XkWjQhQnluXW2QBQw7jJzM2rQE41vX73L6hBB4a7roN-MVpzq47VjDZEm6LFuFBdW6jhoiGEMKA39Wlw/s480/greens2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMm6DZRCG5qyY65B7ECfv_cdzgYw52l3Odub-3RjkcDH3UcvoWK31OoHKsloASjX66a9CLfQo5ZKGI_T7JTl6gMoS9IHs1zjvKKDTbW5XkWjQhQnluXW2QBQw7jJzM2rQE41vX73L6hBB4a7roN-MVpzq47VjDZEm6LFuFBdW6jhoiGEMKA39Wlw/s320/greens2.jpg" width="240" /></a></div><br /><p><br /></p><p>If you don't have access to this particular green, try arugula, chard, kale, broccolini...all of them would be great prepared this way.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Vudf6H9natM9lFryat-YVlxC_V8CSysfKE6ZwMLq7Mzo0ieWjwTFYOfo7PwMXQNV9W5IzmdHnbyijUfVAdBXxfrslF4WdUPA1UNChpVFuRp7MZRFVxYSWfoXObg2cjW7m3MFtiArRgP-dGbSk90ANKw-BZaYrf6FoqCIZgXZR63tG4CMYjX9gw/s2016/leaf.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Vudf6H9natM9lFryat-YVlxC_V8CSysfKE6ZwMLq7Mzo0ieWjwTFYOfo7PwMXQNV9W5IzmdHnbyijUfVAdBXxfrslF4WdUPA1UNChpVFuRp7MZRFVxYSWfoXObg2cjW7m3MFtiArRgP-dGbSk90ANKw-BZaYrf6FoqCIZgXZR63tG4CMYjX9gw/s320/leaf.heic" width="240" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-56952449194840877012024-01-06T22:00:00.000-08:002024-01-06T22:00:12.968-08:00Italian Hunters Chicken Stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzExGhuC43kaWpo0hcV3Wiul37SqSdPKp0v2fK_hX3139TEwWHn4zvmfJoJzrBjhTfIqM0YDALudlm8RSMqyB7ExvGhEIBOa-xFaWGlb7hfwPp5HxfVM0Vn2tN1wBRA-rMSYeddsmQDRAA_A4nxiagBekY7dlWJoUlV0U9_W8FpsuA-LHRdau-w/s480/chicken%20cacciatore.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzExGhuC43kaWpo0hcV3Wiul37SqSdPKp0v2fK_hX3139TEwWHn4zvmfJoJzrBjhTfIqM0YDALudlm8RSMqyB7ExvGhEIBOa-xFaWGlb7hfwPp5HxfVM0Vn2tN1wBRA-rMSYeddsmQDRAA_A4nxiagBekY7dlWJoUlV0U9_W8FpsuA-LHRdau-w/s320/chicken%20cacciatore.jpg" width="240" /></a><br /><br /></div><p>Just imagine yourself out in the woods, someplace in Italy. It's a frigid January evening and you and your hunting companions have bagged yourselves a brace of some kind of wild fowl. While you were kneeling behind shrubbery under an oak tree, you noticed that there were mushrooms and later, in a meadow, wild parsley growing. Various members of the group had brought some tomatoes, an onion, some olive oil, salt and pepper and a pot with lid. Of course all of you had sharp knives.</p><p>After the fire had gotten going and the most intrepid of you had cleaned and cut up the poultry, the designated cook for the evening put together a delicious hunters stew using what was available. Maybe it was the company, maybe it was the alcoholic beverage consumed as you waited for the chicken to stew, maybe it was the fresh air and freedom, but you were certain that you had never tasted a better stew!</p><p>Fortunately, we don't have to cook out of doors to have a delicious Hunter's Chicken Stew. We can make it in the kitchen and the simple ingredients allow us to put it all together fairly quickly and then into the oven for about 40 minutes to stew.</p><p>You start by browning the chicken in a tiny bit of olive oil. I used boneless, skinless chicken thighs, but a cut up whole chicken or a mixture of parts, with skin or without work well, too.</p><p>After you remove the browned chicken from the pan, you sort of stir-fry the thinly sliced onions quickly. Once those are removed, you add a bit more olive oil and brown the mushrooms. A can of diced tomatoes and juice get added. The acid in the tomato juice allows you to scrape up the browned bits sticking to the bottom of the pan, adding great flavor to the stew juices.</p><p>Everything goes back into the pan after you've added salt and pepper to taste. Then you sprinkle on a good amount of Italian parsley, cover the pan and into the oven it goes. Much easier than the time the hunters had! When it's finished, you have a wonderful pan of tender, falling-of-the-bone (if you used chicken with bones) flavorful chicken, plus a savory pan sauce to enjoy.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74uC7MbNQcKtBGktbDnvMl9zjxiWcLVCkslYTC5WiLpkPBXaxZ0IujnPpgQYxDRR-99VriDlh2foCE-noQei96nBw7C1Lg9KOGtRAsuFZrm0EY8mia_5zOZGAovenBwUYTtz2n3x2KDTYIgUs8JHmZkgWzN14BKirwVf3INxYt_RItYL15OkUoQ/s480/chicken%20c%20shredded.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74uC7MbNQcKtBGktbDnvMl9zjxiWcLVCkslYTC5WiLpkPBXaxZ0IujnPpgQYxDRR-99VriDlh2foCE-noQei96nBw7C1Lg9KOGtRAsuFZrm0EY8mia_5zOZGAovenBwUYTtz2n3x2KDTYIgUs8JHmZkgWzN14BKirwVf3INxYt_RItYL15OkUoQ/s320/chicken%20c%20shredded.jpg" width="240" /></a></div><br /><p><br /></p><p>Serve this up with something that will soak up the juices...polenta, mashed potatoes, rice, or chunks of crusty bread. A green salad on the side is about all you need to have a wonderful meal. Still have things to do? That's O.K....you can leave the pan in the turned-off oven for up to an hour more before serving.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LuLBU2BW9oOUo1Wc_6YimLdlQHdZF250IKW9bVK9q8vKqfXkLExOyqorr43PgdGg3V9yzNj9zAqpS-1gP9ZwqoUOKmCnpXT0CC4_E1FLKqq-pzzin3lqEf2wVYRk-mDArjytrLaxzqtpPcKrA_NrEosD-q5SMDAPH4ZBuD615ami-Zm4hEA-Ww/s480/chicken%20c-close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LuLBU2BW9oOUo1Wc_6YimLdlQHdZF250IKW9bVK9q8vKqfXkLExOyqorr43PgdGg3V9yzNj9zAqpS-1gP9ZwqoUOKmCnpXT0CC4_E1FLKqq-pzzin3lqEf2wVYRk-mDArjytrLaxzqtpPcKrA_NrEosD-q5SMDAPH4ZBuD615ami-Zm4hEA-Ww/s320/chicken%20c-close.jpg" width="240" /></a></div><br /><p><br /></p><p><strong style="background-color: #ffffcc; font-family: arial; font-size: 13px;">Chicken Cacciatore<br /></strong><em style="background-color: #ffffcc; font-family: arial; font-size: 13px;"><span style="font-size: 11.05px;">Based on a recipe from Women’s Day 12-14-82</span></em><br style="background-color: #ffffcc; font-family: arial; font-size: 13px;" /><br style="background-color: #ffffcc; font-family: arial; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">1 chicken, cut up (I used 7 chicken thighs)</span><br style="background-color: #ffffcc; font-family: arial; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">1 large onion, sliced thin<br />4 oz. fresh mushrooms, cleaned and sliced<br /></span><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">1 16 oz. can tomatoes, cut up<br /></span><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">3 tablespoons parsley, chopped</span></p><p><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">salt & pepper to taste & olive oil for the bottom of the pan & an oven-proof pan</span><br style="background-color: #ffffcc; font-family: arial; font-size: 13px;" /><br style="background-color: #ffffcc; font-family: arial; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">Sprinkle chicken with salt. In a large, heavy ovenproof skillet, over medium heat, brown chicken in hot oil. (I use just enough oil to coat the pan bottom to keep the chicken from sticking. If you have a large, heavy ovenproof non-stick skillet, you don’t even need the oil.)</span><br style="background-color: #ffffcc; font-family: arial; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">Add the onion; cook about 3 minutes, stirring, until the onion is crispy-tender. Remove and put with the browned chicken. Add another tablespoon olive oil and the sliced mushrooms. Stir to coat, cover, turn heat to low, and cook for 3-4 minutes, stirring occasionally.</span><br style="background-color: #ffffcc; font-family: arial; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">Remove pan from the heat. Stir in the tomatoes and pepper. Add back the chicken and onions. Sprinkle with the parsley. Cover the pan.</span><br style="background-color: #ffffcc; font-family: arial; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">Bake in a pre-heated 350 degree F. oven for about 40 minutes, or until tender.</span><br style="background-color: #ffffcc; font-family: arial; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">Serve, or stand in turned off oven up to 1 hour.</span><br style="background-color: #ffffcc; font-family: arial; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">Serves 4-6.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-10906196898913738762023-12-31T20:33:00.000-08:002023-12-31T20:33:18.170-08:00Happy New Year!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBDGAxhFfHiqtp-s4eEbAYoGuZiy4b0rcP6ENNrG4xgsMJn9cjX0cySFgEoMedDH56lDOpB3PeG_j8KfkbjSdzF5-LatX-gYnnX-We20638hMkxe0b-siYZ_5qB2rTqZlc_Mrw3DL27IM2jporhpCuIfpKEpIPhYZck3QUtWOyG64ITqKYxpWqA/s424/paperwhites-lo%20res%20New%20Year.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="408" data-original-width="424" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBDGAxhFfHiqtp-s4eEbAYoGuZiy4b0rcP6ENNrG4xgsMJn9cjX0cySFgEoMedDH56lDOpB3PeG_j8KfkbjSdzF5-LatX-gYnnX-We20638hMkxe0b-siYZ_5qB2rTqZlc_Mrw3DL27IM2jporhpCuIfpKEpIPhYZck3QUtWOyG64ITqKYxpWqA/s320/paperwhites-lo%20res%20New%20Year.jpg" width="320" /></a></div><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-60071726853337426452023-12-30T17:12:00.000-08:002023-12-30T17:12:42.702-08:00Wrapping Up 2023<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrYdm9Ic1idZcPMEPfSMoYJ0nmGXH8g0wsFvS_5oKM3DP_GaMQ05Gz47XpTE0i_3yMD3VnlLs6QP6BEB36GFE-TBpTRx9qsOlgEEN9b2QByTidwlJd8D6wjL7PuFS4rA0n4_GUMkvgaKFvfebhhLPDKzIQIGPWH0nt0T4v7ue7AVuVtHX5T_5zg/s480/baking%20angel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrYdm9Ic1idZcPMEPfSMoYJ0nmGXH8g0wsFvS_5oKM3DP_GaMQ05Gz47XpTE0i_3yMD3VnlLs6QP6BEB36GFE-TBpTRx9qsOlgEEN9b2QByTidwlJd8D6wjL7PuFS4rA0n4_GUMkvgaKFvfebhhLPDKzIQIGPWH0nt0T4v7ue7AVuVtHX5T_5zg/s320/baking%20angel.jpg" width="240" /></a></div><br /><p>This has been a year with fewer posts and, truly, less enthusiasm about baking. It isn't that I don't have good results, nor that my baking is unappreciated, but with only two of us to bake for...and neither of us needs the extra calories of my favorite baked goods...it's just not as high on my list of things to do.</p><p>I have been spending more time doing art, both watercolors and acrylics paintings. Most ordinary activities take longer than they used to, including the washing up after baking...or cleanup after painting. </p><p>And then there are the hours and hours taken up with dealing with the non-acute but still time consuming medical stuff that goes along with aging, from wellness checks to PT to figuring out the ins and outs of poor sleep. Not only do you have to show up for visits, but more time is taken up with online sign-in, messages, video visits, dealing with pharmacies and new equipment like CPAP machines. Still, because of all of this care I'm doing pretty well overall and counting my blessings that it's true for both myself and Sweetie.</p><p>Soooooo, expect fewer posts, more posts about cooking than baking, and probably more posts about a certain upcoming wedding. Our daughter is taking the plunge in May and there are bound to be stories to go along with it!</p><p>If you get bored with the current blog, there are many, many (over a thousand at last count) recipes to see since I started in 2006. If you see this on your phone or tablet, you may have to scroll down to the last post seen and look below that for the "Web version" link...that version has the link to the recipe index. The link is the photo of a set table with a rust colored table cloth. Wander around the index, use the years listing on the web view (Blog Archive), or just keep scrolling down to see some of the recipes of this year and all the way to fall of 2006. </p><p>Wishing you, dear reader, a good and as happy as possible New Year! Don't be a stranger.</p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-36460660.post-52426962644245102172023-12-29T11:55:00.000-08:002023-12-29T11:55:45.945-08:00A Family Favorite From Scratch - Salmon Loaf<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBvT8WVBLyq26leGzmdJ1bmrSTO3GuWkBjPUrJWePniPzHD_KFjidYoba5xMhMyR_3H0UfiA3ZO7A620o0-G9SVexjSs5LpX3WsVXT562BWl7ykO8lyAArPrpFain43kFk6sRp4I3J8T-KEV1mWM1uiAbGo-XxXwRUrPnSNrQUSEWPnq2-h1Z4A/s480/salmonloaf4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBvT8WVBLyq26leGzmdJ1bmrSTO3GuWkBjPUrJWePniPzHD_KFjidYoba5xMhMyR_3H0UfiA3ZO7A620o0-G9SVexjSs5LpX3WsVXT562BWl7ykO8lyAArPrpFain43kFk6sRp4I3J8T-KEV1mWM1uiAbGo-XxXwRUrPnSNrQUSEWPnq2-h1Z4A/s320/salmonloaf4.jpg" width="240" /></a></div><br /> As the Friday cook in a Catholic family while I was growing up, I learned to cook a lot of fish dishes. Salmon Loaf Supreme was one of them. I loved to make this because once it was put together and into the oven, it took about an hour to bake. Baked potatoes could be put in the oven at the same time and, a little later, a chocolate pudding cake could join all these items so that there was a yummy dessert, too. A green salad or some steamed veggies added to the dinner plate was all that was needed, so I had some time to enjoy myself while all the dinner items baked.<p></p><p>We had some lovely salmon during the week before Christmas, but there were leftovers, so I thought of ways to use them up. My first thought was salmon chowder, but then I remembered salmon loaf. Sweetie loves it and the warm oven warms the house, too, a consideration when it is cold and rainy out. The only problem was that I didn't have the condensed cream of mushroom soup the recipe calls for. Guess I get to make my own!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6I4RSX8ZVth6l7BYhpMna4ZpoO1RlZZ9ePLpKDCGJWro7oyGW9CwoPA2o17ePlatVD1CIX3rx37YftNK87tzJzCJF3qH4KNNWZYa8WH7QxD3bPzv48P3R__-QT7WZMTggZTy6tJYqWCjWy1XY3J8psule6e7eaNz2pTaNWvAimN6rnGzYX88uQ/s480/salmonloaf2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="480" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6I4RSX8ZVth6l7BYhpMna4ZpoO1RlZZ9ePLpKDCGJWro7oyGW9CwoPA2o17ePlatVD1CIX3rx37YftNK87tzJzCJF3qH4KNNWZYa8WH7QxD3bPzv48P3R__-QT7WZMTggZTy6tJYqWCjWy1XY3J8psule6e7eaNz2pTaNWvAimN6rnGzYX88uQ/s320/salmonloaf2.jpg" width="320" /></a></div><br /><p>The Joy of Cooking cookbook has a cream sauce recipe that sounded like it would make a thick cream sauce that would work. I used leftover bacon grease for the fat, chopped fresh mushrooms, celery, and onion to cook in the bacon grease for the appropriate flavor and veggies, and used slightly more flour than for a regular cream sauce. Now that I can use regular milk, the sauce didn't have sweetness that sometimes comes with using nut or soy or coconut milk, so the sauce was savory and delicious. I added some chopped parsley, too, plus salt and pepper. No red pepper on hand, so I skipped that. Bread crumbs add stability, as do the egg. Lemon zest and juice add zing. The salmon had the skin removed and I then shredded it with my hands to flakes. All this took far longer than just using canned soup, canned salmon, and some bread crumbs and lemon, which is what the recipe I used as a child had. Helps me understand why housewives in the 50s were so taken with using commercial canned goods - much less work!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Ze0sMM7Cxl6nRYkBC1pKAe4d3HlfBv2D3VpL5utG-Altdn7ZQ7YHQhvLHAykJ8wtFy5WHw9N4xCkk0m3K_AjXUW7T5KUHNf1zo8AR-vV_zjLmQymtsyEwCXNDtfrWv8FpJkqY5zUNmiagbkEJrV-G4j4GbOrH5RyHsD32mGH87AtVX0bXWAzKg/s480/salmonloaf3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="480" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Ze0sMM7Cxl6nRYkBC1pKAe4d3HlfBv2D3VpL5utG-Altdn7ZQ7YHQhvLHAykJ8wtFy5WHw9N4xCkk0m3K_AjXUW7T5KUHNf1zo8AR-vV_zjLmQymtsyEwCXNDtfrWv8FpJkqY5zUNmiagbkEJrV-G4j4GbOrH5RyHsD32mGH87AtVX0bXWAzKg/s320/salmonloaf3.jpg" width="320" /></a></div><br /><p><br /></p><p>This salmon loaf was head and shoulders above my childhood loaves! The salmon flavor was fresh and robust, the texture was more tender and overall it was more enjoyable. Sometimes it's easier to do it the hard way, as Max used to say.</p><p>Below is the original recipe and then the variation I did this time. Feel free to make either one. Sometimes it just depends on if you have the ingredients on hand or more time to play in the kitchen.</p><p><br /></p><p></p><p class="MsoNormal"><b>Salmon Loaf Supreme</b></p>
<p class="MsoNormal">½ Cup salad dressing <br />1 Cup diluted condensed cream of celery
soup<br />1 egg, beaten <br />½ Cup chopped onion<br />¼ Cup chopped green or red pepper <br />1 Tablespoon lemon juice<br />1 teaspoon salt<br />2 Cup flaked salmon (pink or red)<br />1 Cup fine bread crumbs</p>
<p class="MsoNormal"><o:p> </o:p>Combine first seven ingredients and mix well. Add the salmon
and bread crumbs and combine well. Pack into a greased 4” x 8” x 2” loaf pan;
bake 1 hour in a 350 degree oven. Turn out of pan into platter. Garnish with
lemon wedges and serve. Serves 6-8</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDO1ph8x0YMP-VZvwQktCzZT12w1beu29dBhrNmBWvcmMDDV9wp_NufUgADkPDehQN5WmwPxUEdwNmRUS4ocgAuXcgsrkl_XbUPPW9y75bO1i-mOXB1x-uqBdcfKx_YNk2KmcVl0Xe-J-MpE3Y8vUq51ya9d0W5Rz20xFbQSnaBvAoYxF5TJDAQ/s544/salmonloaf5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="324" data-original-width="544" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDO1ph8x0YMP-VZvwQktCzZT12w1beu29dBhrNmBWvcmMDDV9wp_NufUgADkPDehQN5WmwPxUEdwNmRUS4ocgAuXcgsrkl_XbUPPW9y75bO1i-mOXB1x-uqBdcfKx_YNk2KmcVl0Xe-J-MpE3Y8vUq51ya9d0W5Rz20xFbQSnaBvAoYxF5TJDAQ/s320/salmonloaf5.jpg" width="320" /></a></div><br /><p class="MsoNormal"><b>From Scratch Salmon Loaf Supreme</b></p><p></p><p class="MsoNormal">½ Cup salad dressing or mayonnaise<br />Cream Sauce with mushrooms, celery and onion (see below)<br />1 egg, beaten<br />¼ Cup chopped green or red pepper (optional)<br />1 Tablespoon lemon juice<br />zest from 1 lemon<br />1 teaspoon salt<br />¼ teaspoon pepper<br />2 Cup flaked cooked fresh salmon (pink or red), skin removed (ours was grilled)<br />1 Cup fine bread crumbs or stale baguette crumbs, ground fine in food processor</p><p class="MsoNormal"><o:p> </o:p>Combine first eight ingredients and mix well. Add the salmon and bread crumbs and combine well. Pack into a greased 4” x 8” x 2” loaf pan; bake 1 hour in a 350 degree oven. Turn out of pan into platter. Garnish with lemon wedges and serve. Serves 6-8</p><p><b>Cream Sauce with Mushrooms, Celery, and Onion<br /></b></p><p>3 Tablespoons bacon grease or butter<br />1/2 pint fresh mushrooms, wiped clean and diced<br />1 stalk celery, diced fine<br />1/2 Cup chopped onion<br />3 Tablespoons all-purpose flour<br />1 Cup milk (I used whole but reduced fat is fine)<br />2 Tablespoons chopped parsley</p><p> Saute' mushrooms, celery and onion in the hot bacon grease in a medium pot. Add the flour and cook, stirring constantly, 1 minute. Add the milk all at once and stir vigorously to combine with the slurry in the pot until well combined and any part sticking to the bottom of the pan has been incorporated. Continue stirring until mixture thickens. Should be about the consistency of condensed soup. Use in Salmon Loaf Supreme recipe.</p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-36460660.post-68769773932043381232023-12-22T21:19:00.000-08:002023-12-22T21:19:18.336-08:00A Couple of December Food Photos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9S_cxQIxyqO-UbgEOLZOG14IlKglQU4sFcbGu20tFMjqdIkHi10r7-vxfcIMyFKn_ENZ1LMemk28IgE11JOBSWcFu9GEKfgP1hjebW39_8m2khFAh937oCEyJgV1Y5I_27Bu9epFg_RdDhZDy69X_0OyvQg2O0frXtY2KSAWaP-6NEnRtXTcYKA/s429/apicottart2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="429" data-original-width="402" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9S_cxQIxyqO-UbgEOLZOG14IlKglQU4sFcbGu20tFMjqdIkHi10r7-vxfcIMyFKn_ENZ1LMemk28IgE11JOBSWcFu9GEKfgP1hjebW39_8m2khFAh937oCEyJgV1Y5I_27Bu9epFg_RdDhZDy69X_0OyvQg2O0frXtY2KSAWaP-6NEnRtXTcYKA/s320/apicottart2.jpg" width="300" /></a></div><br /><p><br /></p><p>Sweetie and I were given a wonderful early gift of a soup mix and recipe in a quart jar. It made a delicious mixed bean soup with veggies, and then I added some extra frozen mixed vegetables. Since I don't have the quantities of the ingredients, or even what all the ingredients were, no recipe for this one, but I wanted to show you what a beautiful soup it was.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_dClOmpuHKfFw9kwojd0kceO8vGvX_drz5eSYmPkP3-0h915-ftOZbTIQdPOVTfNnN2-tLuzCDp7aRXpbmR3PZkqR4YLbhWa0FylmeTDI2vEsYQGuvBDxlqgzs0T6jBZuBeiztpLWPVPz1pjPDY8W2WxAuwmrFEwRy-XX3pSEJBs3ZzFJGcgKQ/s480/beansoup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_dClOmpuHKfFw9kwojd0kceO8vGvX_drz5eSYmPkP3-0h915-ftOZbTIQdPOVTfNnN2-tLuzCDp7aRXpbmR3PZkqR4YLbhWa0FylmeTDI2vEsYQGuvBDxlqgzs0T6jBZuBeiztpLWPVPz1pjPDY8W2WxAuwmrFEwRy-XX3pSEJBs3ZzFJGcgKQ/s320/beansoup.jpg" width="240" /></a></div><br /><p><br /></p><p>The second photo is from a tart that was made today, mostly by my soon-to-be grandson R, with a little participation by me. The last time he was here, in the summer, we made a free form fruit pie, the kind that you fold the dough over the edges of the fruit and fold it as you go. This time it seemed like he was ready for a bit more challenge, so we did the tart. The recipe can be found <a href="https://feedingmyenthusiasms.blogspot.com/2018/06/frangipane-apricot-tart.html">HERE</a>. It's a great recipe to have because the tart dough is made in a food processor and is super easy. Also, it's wonderful because you can make it with canned apricots. I keep a bag of almond flour in the fridge and if you do, too, you can make this tart almost any time. No canned apricots? Try canned peaches or tart cherries in their juice...not cherry pie filling, but the actual cherries. Fresh fruit like raspberries or strawberries would work, too. Of course you still need to have butter, sugar, flour, confectioners sugar, salt, eggs, and almond extract along with that almond flour, but if you are a baker those things are usually in your pantry and fridge.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhL1iYdc-mIBui7qgYja5IKvooIy85Uc-Xn4LTSfk5hdey89Vwzbz_t5t4r1pArZ9EmjgWvsHewLONIS62h1xtnoWtEgzPIXiExJvB-QYS_oKswuIPi5zGz7rJ5Z6o-4kr2yOjjCUjcXsLmTiqxudZJXFaegTy0SOpTiNsAkD4j7lJGiYuzb_tMA/s435/apricottart.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="399" data-original-width="435" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhL1iYdc-mIBui7qgYja5IKvooIy85Uc-Xn4LTSfk5hdey89Vwzbz_t5t4r1pArZ9EmjgWvsHewLONIS62h1xtnoWtEgzPIXiExJvB-QYS_oKswuIPi5zGz7rJ5Z6o-4kr2yOjjCUjcXsLmTiqxudZJXFaegTy0SOpTiNsAkD4j7lJGiYuzb_tMA/s320/apricottart.jpg" width="320" /></a></div><br /><p><br /></p><p>This tart is absolutely delicious, easy to make, rich but light, and looks really impressive while being pretty easy to make...so, a winner, right?</p><p>I was impressed by R's approach to making the filling...he did that part all on his own while I peeled the skin off the canned apricots. First he read the recipe, then he made sure he had all the ingredients on the counter, then he asked about measuring cups and spoons and how to attach the beater. THEN he started to make the filling. He will be taking a semester cooking and baking class starting in January and I suspect that he will do very well...of course I might be biased!</p><p>Wishing you, dear reader, a very happy Christmas. May your days be filled with fun with those you love, good food, good conversations, and someone willing to do the dishes.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-39097602523020506142023-12-16T09:09:00.000-08:002023-12-16T12:44:06.886-08:00A Bread To Love<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL3JeYP0F_V39IgojGnvXnmx2xx88QIEhWzoI-cx3gqdvNKEWxonvXiPBN34TrrWsQDxTk4VM8LUdWiYcAeejZ9oLT6KNLRC6PGt3AjCAuyU5G2JUco4Hv_Z2rGA7O7Mf4cASJRsnjSciKd6Q0LVd8ohKvS2ZBRzfAiFc-B-TlrBzeaEtnkr9WxQ/s480/fougasse-bluecheesewalnutbaked.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="480" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL3JeYP0F_V39IgojGnvXnmx2xx88QIEhWzoI-cx3gqdvNKEWxonvXiPBN34TrrWsQDxTk4VM8LUdWiYcAeejZ9oLT6KNLRC6PGt3AjCAuyU5G2JUco4Hv_Z2rGA7O7Mf4cASJRsnjSciKd6Q0LVd8ohKvS2ZBRzfAiFc-B-TlrBzeaEtnkr9WxQ/s320/fougasse-bluecheesewalnutbaked.jpg" width="320" /></a></div><br /> <p></p><p>This is going to be my last Bread Baking Babes bread for a while, because I find that I don't make bread much anymore and Sweetie has no willpower to not eat fresh bread and is happy I'm baking less. Better for our waistlines, too. I'll still be blogging and checking on the 16th of each month to see what the others have been up to...and you should too.</p><p>The good news is that I'm Kitchen of the Month for December 2023 and I chose a wonderful bread - Fougasse. This one is often called Leaf Bread, too, because the bread is shaped like a large leaf (or Christmas tree!) and you cut the leaf veins so that this sort of flat bread looks like a leaf and tears or breaks apart for sharing very easily.</p><p>I made two versions of fougasse for this challenge. The first, which ended up being shaped similar to a Christmas Tree, was with chopped rosemary and topped with more rosemary and with sea salt. It makes your house smell delicious as it bakes and is quite tasty.</p><p>The second fougasse was shaped like a verrrry wide square-ish leaf and was flavored with both chopped walnuts and crumbles of blue cheese. That made a nice combination and went well with our bean soup. That's the photo at the top. You can see that it's an unusual shape for a leaf...and that the blue cheese melted and ran, which made it taste even better, I assure you.</p><p>The recipe given makes enough dough for 4 fougasse of about 450 grams each. Before you decide to cut the recipe in half or quarters, remember that if your fridge has room, this dough can sit in your fridge for many days, getting a better flavor each day, so you can bake the four loaves over a week or so and have lots of fresh, delicious, fragrant bread.</p><p>Fougasse is pretty flat but it should be fairly fluffy inside but it does have a lot of thin crustiness because of the cuts that create the veins. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1vPqFu1zUQ7NJ8ZU6Yn23T-joZNBZbVQlUYs-0B7xTKvuTsCnvK41AuCC5sS-dCE9nN_zBURCXVz35hRNwhuyEa_EOHPqFsqqzwnoxTyad6MZYDWDdsQhF-5NYJV-eag9p1pYZHXb1icOmN69BeSlUT9YgmZjrbs1F-BDqWelUomV_1Mk7laVw/s350/BBBDecember2023_-_350x350.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="350" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1vPqFu1zUQ7NJ8ZU6Yn23T-joZNBZbVQlUYs-0B7xTKvuTsCnvK41AuCC5sS-dCE9nN_zBURCXVz35hRNwhuyEa_EOHPqFsqqzwnoxTyad6MZYDWDdsQhF-5NYJV-eag9p1pYZHXb1icOmN69BeSlUT9YgmZjrbs1F-BDqWelUomV_1Mk7laVw/s320/BBBDecember2023_-_350x350.png" width="320" /></a></div><p>If you bake along with us and want to be a Buddy, be sure and email me your URL and a photo and a short description of your bake and I'll send you a Buddy badge. You have until Dec. 29th to get that to me at plachman -at-sonic-dot-net.</p><p>Be sure to check out the bakes that the other Babes have done, too. We have a very creative and supportive group and I will miss the monthly bakes and especially the bakers!</p><p>I forgot to mention that this bread makes a great gift, too...which is handy as it is gift giving season.</p><p><span style="font-family: times;">Let's think about baking this...You can use sourdough starter or dry yeast, you can flavor it with rosemary and sea salt...my favorite...but you could use other seasonings like oregano, basil, lemongrass...or use seeds like poppy seeds or sesame seeds to enhance the bread. Consider adding cheese, like a good strong blue cheese, and maybe some walnut pieces. Maybe you would like citrus zest added, or perhaps olives.</span></p><p><span style="font-family: times;">Let's see what you come up with. The basics of the challenge are to make a leaf shaped, slashed bread, preferably with the recipe(s) below, but you decide the shape, flavorings, and if you will use sourdough starter or not.</span></p><p><span style="font-family: times;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3wQNefxjTndBw8S9BCXWijh0wvgoRjZ0T3jUDu5L8QrwudiP-K5I5w6APNVseiWN3L9auu0zB2z5GKbhc7y79bXLI33G2JYudYz9p9W-ZhKuXwPH7gP06tM9CPRfbvlkYVBWDZAH47erTQ7qDf3J6dS5MCEmWdy6OFbKCJ7AAWEwFamB9igx_Jw/s480/fougasse1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3wQNefxjTndBw8S9BCXWijh0wvgoRjZ0T3jUDu5L8QrwudiP-K5I5w6APNVseiWN3L9auu0zB2z5GKbhc7y79bXLI33G2JYudYz9p9W-ZhKuXwPH7gP06tM9CPRfbvlkYVBWDZAH47erTQ7qDf3J6dS5MCEmWdy6OFbKCJ7AAWEwFamB9igx_Jw/s320/fougasse1.jpg" width="240" /></a></div><span style="font-family: times;"><br /></span><p></p><div style="background-color: #ffffcc;"><p><strong style="font-family: Arial, sans-serif; font-size: 13px;">Fougasse with Rosemary and Sea Salt</strong></p><p><span style="font-size: 13px;"><b style="font-family: Arial, sans-serif;">Preferment:</b><span face="Arial, sans-serif"><b><br /></b></span></span><span style="font-size: 13px;">1/4 teaspoon active dry yeast<br /></span><span style="font-size: 13px;">2 cups lukewarm water (not hot), divided<br /></span><span style="font-size: 13px;">2 cups bread flour, divided</span></p></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Mix together 1/4 teaspoon active dry yeast, 1 cup lukewarm water and 1 cup bread flour in a bowl. Cover lightly and let sit for 1 hour. Add an additional 1 cup lukewarm water and add additional cup bread flour and mix until all new ingredients are incorporated. Let sit for at least an hour for flavor (or refrigerate overnight, then bring to room temperature).</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><b>Dough</b></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">all of Preferment</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">4 tablespoons olive oil, divided</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1 cup water, divided<br />1/4 teaspoon active dry yeast<br />4 - 5.5 cups unbleached bread flour<br />2 teaspoons salt<br />2-3 tablespoons olive oil from brushing</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1-2 tablespoons chopped fresh rosemary</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1/2 - 1 tablespoon fresh rosemary for top of dough</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1-2 tablespoons sea salt for sprinkling<br /><br />In the bowl of a stand mixer place the Preferment. Add 3 tablespoons of the olive oil and mix briefly just until the oil is mixed in.<br /><br />Make sure the water for the dough is lukewarm, not hot. Take 1/4 cup of it and add the dry yeast in a small bowl. Let sit 5 minutes until foamy.<br /><br />Add the rehydrated yeast, the rest of the warm water, and about half the flour (2 cups) to the mixture in the stand mixer bowl. Mix with the paddle.<br /><br />Switch to the dough hook. On slow speed add the remaining flour, a half cup or so at a time, adding only a few tablespoons at a time toward the end. The dough will be soft. Add the salt and then knead with the dough hook on low to medium low speed for about 6 minutes, until the dough cleans the sides of the bowl and is smooth. If necessary, add up to an additional cup flour so that dough is soft but firm. Turn kneaded dough out on a lightly floured board or counter and knead a few turns to make sure all flour is incorporated.</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br />Form the dough into a ball. With the remaining tablespoon olive oil, oil a large bowl and turn the dough ball in the oil to coat. Cover with oiled plastic wrap or a clean shower cap and place in a warm place and let rise until doubled in bulk. This usually takes a couple of hours but check often. Dough is ready when a finger poked into the dough leave an indent that stays.</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><b>Shaping: </b>About an hour before baking the fougasse, punch dough down, and turn the dough out onto a lightly floured board. Knead a few times to get rid of the extra trapped gas. Divide it into four pieces weighing about the same. Take one of the pieces and knead in the chopped fresh rosemary, then press it out into a leaf shape. Use your clean hands to press it to about 10-11-inches on a side and about 1/2 - 1-inch high. Wet hands if necessary, so that dough doesn't stick. <em>(I shaped it into a tall triangle.)</em></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><em><br /></em></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Place the shaped dough onto a piece of baking parchment which has been placed on a baking sheet. Using a bench scraper or stiff plastic scraper or something similar, cut into the dough to make leaf 'veins' - see photo at top of post. Use your fingers to gently spread out the dough to open up the cuts. Keep the leaf shape. Repeat if desired with the other pieces of dough, making four leaves, which can be flavored differently if desired, or store rest of dough, covered, in fridge, until ready to use.</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Cover with lightly oiled plastic wrap, oiled side down, and let rise for about 30 minutes. Leaf will get puffy. If holes close up, gently open them again with your fingers after removing the plastic wrap.</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">While leaf is rising, preheat the oven to 425 degrees F. If you have a pizza stone, put it in to preheat too.</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Use a pastry brush to lightly brush the surface of the leaf with olive oil, then sprinkle with some fresh rosemary and sea salt.</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Bake in the preheated oven for 15-20 minutes until dark golden brown. Remove from oven, cool a bit on a wire rack after having removed it from pan and parchment. Serve while still warm, breaking off pieces of the leaf, or cutting into portions.<br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Don't care for rosemary and sea salt? Just replace those with your favorite enhancements.</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">or, <b>for Sourdough:</b></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Y4L7J-fMZ0yK6ekuVqlNeUaEttmLjYVEENTaOQuPnASLfFjaKRE-np_0KoCbOxiZxj780k9G6-vhok4eG-hR5teqAcuahYO3GEsKp_kHlpCmC_l2oQC82_N8OrLTXHKYNHFe3tjihX3S1tRIYO-HrPYSzzfN3XLS5VdZPafFarvg-M3r9xNYihrYW21Q/s320/leaf2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Y4L7J-fMZ0yK6ekuVqlNeUaEttmLjYVEENTaOQuPnASLfFjaKRE-np_0KoCbOxiZxj780k9G6-vhok4eG-hR5teqAcuahYO3GEsKp_kHlpCmC_l2oQC82_N8OrLTXHKYNHFe3tjihX3S1tRIYO-HrPYSzzfN3XLS5VdZPafFarvg-M3r9xNYihrYW21Q/s1600/leaf2.jpg" width="320" /></a></div><p><span style="font-family: times;"><br style="font-family: "Times New Roman";" /></span></p><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><strong>Sourdough Fougasse</strong><br />2 cups 100% hydration sourdough starter<br />4 tablespoons olive oil, divided<br />1 cup water, divided<br />1/4 teaspoon active dry yeast<br />4 - 5.5 cups unbleached bread flour<br />2 teaspoons salt<br />additions like cheese, nuts, herbs, citrus peels, olives, etc.<br /><br />In the bowl of a stand mixer place the sourdough starter. Add 3 tablespoons of the olive oil and mix briefly with the paddle attachment just until the oil is mixed in.<br /><br />Make sure the water is lukewarm. Take 1/4 cup of it and add the dry yeast. Let sit 5 minutes until foamy.<br /><br />Add the yeast, the rest of the warm water, and about half the flour. Mix with the paddle.<br /><br />Switch to the dough hook. On slow speed add the flour, a half cup or so at a time, adding only a few tablespoons at a time toward the end. The dough will be soft. Add the salt and then knead with the dough hook on low to medium low speed for about 6 minutes, until the dough cleans the sides of the bowl and is smooth. Turn out on a lightly floured board or counter and knead in most of the rosemary, leaving about a teaspoon for the top.<br /><br />Form the dough into a ball. Oil a large bowl (not metal) and turn the dough ball in the oil to coat. Cover with plastic wrap and place in a warm place and let rise until doubled in bulk. It took mine four hours, but even my 'warm' place wasn't as warm as it should have been.<br /><br />Punch dough down, turn out of the bowl onto a lightly floured surface, knead a few times to get rid of the extra trapped gas.</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><p><span style="font-family: times;"></span></p><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Use the Instructions for Shaping and Baking in the recipe above.</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Elizabeth gave us the recipe to include weights. I'm a complete fool when it comes to conversions, but I think Elizabeth knows what she is doing. Thank you Elizabeth!</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">FOUGASSE WITH ROSEMARY AND SEA SALT</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">(for 4 fougasses)</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">PREFERMENT</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">1/4 teaspoon active dry yeast [0.75 grams]</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">2 cups lukewarm water (not hot), divided [480 grams?]</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">2 cups bread flour, divided [240 grams]</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">DOUGH</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">all of Preferment [720 grams?]</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">4 tablespoons olive oil, divided [50 grams]</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #404040; font-size: 12px;">1 cup water, divided [240 grams]</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">1/4 teaspoon active dry yeast [0.75 grams]</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">4 - 5.5 cups unbleached bread flour [480-660 grams]</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">2 teaspoons salt [12 grams]</span><br style="background-color: white; color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">TOPPING</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">2-3 tablespoons olive oil from brushing</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">1-2 tablespoons chopped rosemary</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">1-2 tablespoons sea salt for sprinkling</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">SOURDOUGH VERSION:</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">2 cups 100% hydration sourdough starter [720??? grams]</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">4 tablespoons olive oil, divided [50 grams]</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">1 cup water, divided [240 grams]</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><i style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;">[strike]</i><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">1/4 teaspoon active dry yeast</span><i style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;">[/strike]</i><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">4 - 5.5 cups unbleached bread flour [480-660 grams]</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">2 teaspoons salt [12 grams]</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">additions like cheese, nuts, herbs, citrus peels, olives, etc.</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">~~~~~~~~~~~~~~~~~~</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">If I were going to make a wild version, I think I might be a bad BBBabe and try following this previous wild yeast one I made, but leave out the poppy seeds:</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">https://etherwork.net/blog/wild-fougasse-with-poppy-seeds/</span>.</div><div style="background-color: #; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Karen converted the starter, flour and salt for half the original recipe to grams. Thank you Karen!</div><div style="background-color: #; font-family: Arial, sans-serif; font-size: 13px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">1 cup starter = 227 to 241 grams</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">2 to 2 3/4 cups flour = 240 to 330 grams (I used 260 grams)</span><br style="color: #404040; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">1 teaspoon table salt = 6 gram</span></div><div style="background-color: #; font-family: Arial, sans-serif; font-size: 13px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;"><br /></span></div><div style="background-color: #; font-family: Arial, sans-serif; font-size: 13px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #404040; font-size: 12px;">Cathy of <a href="https://www.breadexperience.com/sourdough-asiago-herb-fougasse/?unapproved=70901&moderation-hash=d88d2ade962d9bc0e56d868417e1708e&doing_wp_cron=1702759316.4561131000518798828125#comment-70901">Bread Experience</a> has a great post which includes instructions and photos for shaping, as well as a delicious spelt and asiago cheese version!</span></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-36460660.post-44417975562503464002023-12-14T17:33:00.000-08:002023-12-14T17:33:58.062-08:00A Great Cookie Gift<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnRCRxiNHDBqA85HDRwK8YMP3r7Oj4i3H6BXCYXW0L3IRtGR-gyuGhamiVfOSwKZCqsV_w4cXlTdS4SPTX_n8BefGmunjsWI2Y5OwW8bIksZkJPcBdX_3S963uqK0PY2bYXZ9ckhF-EYU9s-d7w202R4Me7tuNe_xW_khJtzNbrnXpNheDrXW6w/s448/shortbread1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="448" data-original-width="385" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnRCRxiNHDBqA85HDRwK8YMP3r7Oj4i3H6BXCYXW0L3IRtGR-gyuGhamiVfOSwKZCqsV_w4cXlTdS4SPTX_n8BefGmunjsWI2Y5OwW8bIksZkJPcBdX_3S963uqK0PY2bYXZ9ckhF-EYU9s-d7w202R4Me7tuNe_xW_khJtzNbrnXpNheDrXW6w/s320/shortbread1.jpg" width="275" /></a></div><br /><p></p><p>For years I've been making a wonderful chocolate shortbread <a href="https://feedingmyenthusiasms.blogspot.com/2007/02/how-do-i-love-thee-little-more-lot.html">cookie</a> that is rolled and cut out, but this year I had a request for a Ted Lasso type shortbread cookie...pretty much a Scottish type vanilla shortbread that are cut into fingers after baking. They look plain, but are wonderful! In the photo above, the one at the top left is turned on the side to show you the texture inside...cut this way they are about the same width as height.</p><p>I looked at quite a few recipes and found that there are very few variations and that's a good thing. I based mine on some from the Internet, but made a few changes, as I often do.</p><p>This shortbread depends on the flavor of the ingredients, especially the butter, so indulge if you can by buying European butter...it has a higher butterfat content, too. The end results are tender fingers that almost melt in your mouth. They are not too sweet, especially if you go easy on the sugar topping as I did. The internet recipes called for a tablespoon or more of granulated or raw sugar to be sprinkled on top, either before or after baking. I only used a teaspoon of granulated sugar. That was just right in my opinion.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIT8lGOmAPoedddnlh88rL3nB2DFrPq1G_f_VbYi-paoQbBn5DQ53tsNjaiTGwXM16A16fpcoBM1kSMNX7ouABwlL-tfgjjraCCkLI71mqeXTiagSAFe9NFBjhenUHxIX8Tp3C5SKaW41qS3ZAtnvIN1pxg2uL33YpQe_rFVh_0OKmBUQ7a5MNhg/s538/shortbread3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="538" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIT8lGOmAPoedddnlh88rL3nB2DFrPq1G_f_VbYi-paoQbBn5DQ53tsNjaiTGwXM16A16fpcoBM1kSMNX7ouABwlL-tfgjjraCCkLI71mqeXTiagSAFe9NFBjhenUHxIX8Tp3C5SKaW41qS3ZAtnvIN1pxg2uL33YpQe_rFVh_0OKmBUQ7a5MNhg/s320/shortbread3.jpg" width="320" /></a></div><p>The great thing about this cookie is that you make the dough in a food processor, so it is quick, and there are so few ingredients that it's ready in no time. You do, however, need to chill the dough in the baking pan for at least half an hour. This helps the butter stay cold at the beginning of the bake.</p><p>One of the changes I made was to use part granulated sugar and part confectioners sugar in the dough. The confectioners sugar contains some cornstarch and is traditional for shortbread, but the Ted Lasso recipes pretty much used all granulated sugar. I guess mine is a compromise.</p><p>These can be addictive, so consider giving at least half of them as gifts, or put them on a cookie tray at a party. Of course you might be the rare individual who can parcel them out one at a time to themselves over the rest of December. If that's you, save them all for yourself!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmO014j_hmPnDkIBj1z4M-VXRF3dJvgoa-WGErYHCvHqUgkl1za_fPtblJBsD-rnNH_e9LUQhw81HF0Vb622iQWYTR5zje9JgP3h8OVVx3eMjia-tBT8B1-xpqez1YKXPt1EphjkgfVvbPvXYWgvSENqbTUTMwtHjAiDSGnI5QK67e0K7DC9qNZg/s434/shortbread2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="434" data-original-width="399" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmO014j_hmPnDkIBj1z4M-VXRF3dJvgoa-WGErYHCvHqUgkl1za_fPtblJBsD-rnNH_e9LUQhw81HF0Vb622iQWYTR5zje9JgP3h8OVVx3eMjia-tBT8B1-xpqez1YKXPt1EphjkgfVvbPvXYWgvSENqbTUTMwtHjAiDSGnI5QK67e0K7DC9qNZg/s320/shortbread2.jpg" width="294" /></a></div><br /><p><br /></p><p class="MsoNormal"><span face="Arial, "sans-serif"" style="background: rgb(255, 255, 204);"><b>Regular shortbread Cookies</b><br />Makes 18 or 24 depending on how you cut them</span></p><p class="MsoNormal"><span face="Arial, "sans-serif"" style="background: rgb(255, 255, 204);">2 cups sifted all-purpose flour</span><span face="Arial, "sans-serif""><br />
<span style="background: rgb(255, 255, 204);">1/4 teaspoon salt</span><br />
<span style="background: rgb(255, 255, 204);">1/2 cup confectioners sugar, strained<br />
1/4 cup granulated sugar<br />
1 cup (2 sticks) butter, cold</span><br />
<span style="background: rgb(255, 255, 204);">1 teaspoon vanilla extract<br />
1/8 teaspoon almond extract</span><br />
<br />
<br />
<span style="background: rgb(255, 255, 204);">1) Fit the food processor with a steel blade
and place the dry ingredients in the bowl. Cut the cold butter into ½-inch
slices over the dry ingredients. Add the vanilla and almond extracts. Cover and
process until the ingredients hold together. Remove the dough from the food
processor. Form the dough into a ball and flatten it slightly.</span><br />
<br />
<span style="background: rgb(255, 255, 204);">2 ) Prepare and 8"x 8" baking pan by
lining with parchment with a couple inches over the sides for handles. Place
the dough in the pan and push out to fill pan, including corners. Place a piece
of plastic wrap over the dough and then use a spatula or short dowel to flatten
the dough evenly. Chill in the refrigerator for at least 30 minutes and up to 2
hours. Remove from fridge and remove plastic wrap.<o:p></o:p></span></span></p><p class="MsoNormal"><span face="Arial, "sans-serif"" style="background: rgb(255, 255, 204);">3) While dough is chilling, preheat oven to 325
degrees. Adjust racks to middle or lower middle. Bake as soon as possible
after removing dough from fridge.<o:p></o:p></span></p><p class="MsoNormal"><span face="Arial, "sans-serif""><br />
<span style="background: rgb(255, 255, 204);">4) If desired, sprinkle an additional
teaspoon of granulated or raw or turbinado sugar over the pan, evenly. Bake 20 to 25 minutes until cookies are firm
to the touch. The top will be a light golden brown. Place pan on a rack to cool. While cookies are still hot, cut
into rectangles of desired size. (I cut them in half one way and into thirds the other way, then cut four cookies from each rectangle.</span></span></p><p>
<span face="Arial, "sans-serif"" style="background: rgb(255, 255, 204);">5) Once cookies are cool, use parchment
'handles' to remove the whole cookie from the pan to a cutting board. Using the
pre-cut marks, cut again for sharp sides. Store in an airtight container for up
to a week.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-28254414501070201082023-11-23T14:32:00.000-08:002023-11-23T21:16:14.675-08:00Happy Thanksgiving!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgohte4USV6c5mcObiu1-oNaf8TZf7z6oZBZR7zNkCYay78TSLQrBohyphenhyphenGAIkFCUI0mhMR87D2L3jQptdMLtp-JHy8s9QZ5JvhB_CcUPrREbNdcctDBN_H4K2RQ8TYSutPVCQteabb-6T4rYMPTgqbDjVbLsKNNneO0UHIkrTuwxFdYnb4A0Aemu9A/s480/cranberry%20sauce2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgohte4USV6c5mcObiu1-oNaf8TZf7z6oZBZR7zNkCYay78TSLQrBohyphenhyphenGAIkFCUI0mhMR87D2L3jQptdMLtp-JHy8s9QZ5JvhB_CcUPrREbNdcctDBN_H4K2RQ8TYSutPVCQteabb-6T4rYMPTgqbDjVbLsKNNneO0UHIkrTuwxFdYnb4A0Aemu9A/s320/cranberry%20sauce2.jpg" width="240" /></a></div><p><br /></p><p> Wishing you, dear reader, a magnificent turkey day...and lots of turkey with all the trimmings.</p><p>One of the trimmings is often cranberry sauce. The tart and sweet condiment offsets the mild comfort food flavors of turkey, dressing, mashed and/or sweet potatoes and even the creaminess of the green bean casserole...all fairly traditional Thanksgiving foods.</p><p>I grew up with the jellied kind in the can and I still love that version, but this year I had a bag of fresh cranberries, an orange, a cinnamon stick and enough time to make my own sauce.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNzKQ3rxfXzEt50LU4eR9BMLwTjcRcyce47sRZlH0C5foGjUAHC1FEJaynJeJitDSpMSQSUgC8qjRNy1yT9giWQwDRGE4J7yOGOfiFcz37Oi0HG9jb19gWcK6DIbNOyd-wPBkBzWiGdXziMO8vifpdYQwiLGqmXIOtsaEwWX3GdvJZ5cfZRbGpxg/s398/cranberries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="398" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNzKQ3rxfXzEt50LU4eR9BMLwTjcRcyce47sRZlH0C5foGjUAHC1FEJaynJeJitDSpMSQSUgC8qjRNy1yT9giWQwDRGE4J7yOGOfiFcz37Oi0HG9jb19gWcK6DIbNOyd-wPBkBzWiGdXziMO8vifpdYQwiLGqmXIOtsaEwWX3GdvJZ5cfZRbGpxg/s320/cranberries.jpg" width="289" /></a></div><p><br /></p><p>Because cranberries carry a lot of natural pectin, making a sauce that thickens up without additional gelatin is easy and fairly quick...about 15-20 minutes total. I looked at a number of recipes online, then crafted this one to suit myself. Besides the fresh cranberries and the orange, I used water, brown sugar, and bourbon. It's a great mixture!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hLrX_KfJaxSWch8uamqeH0y_4tVt1c2buoGk_qe4JlkdIv4rhcnAMvneMSLR4vQjpgSFBF_Kn5ysepeXxfGWPeg46tp-0IAMgLFuEqe_fPbQS58QVMMqLbaEfBZSXK4NgASRZqcVFPyZfZ6_LDWCoDgs9lIawluILyn4orZWasTirUB-4cL5MQ/s480/cranberrysauce1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hLrX_KfJaxSWch8uamqeH0y_4tVt1c2buoGk_qe4JlkdIv4rhcnAMvneMSLR4vQjpgSFBF_Kn5ysepeXxfGWPeg46tp-0IAMgLFuEqe_fPbQS58QVMMqLbaEfBZSXK4NgASRZqcVFPyZfZ6_LDWCoDgs9lIawluILyn4orZWasTirUB-4cL5MQ/s320/cranberrysauce1.jpg" width="240" /></a><br /><br /></div><p><b>Fresh Cranberry Sauce with Cinnamon, Brown Sugar and Bourbo</b>n<br />Serves 4-6</p><p>1 12-oz bag fresh cranberries, rinsed and drained<br />3/4 cup brown sugar, packed<br />1/2 cup water<br />2 tablespoons bourbon<br />1 cinnamon stick<br />zest of about 1/4 of an orange, zest cut into long strips<br />additional water as needed</p><p>In a saucepan, place the cranberries, brown sugar, water, bourbon, cinnamon stick, and orange zest strips. Bring to a boil, stirring occasionally, then reduce heat so that mixture simmers. Continue to cook, stirring every minute or so, until the berries begin to pop. Use a wooden spoon or similar tool to both stir the mixture and to push the berries up against the side of the pan to mash them a bit. Continue until most of the berries are mashed, stirring all the while. Reduce the heat to the lowest setting and continue to stir and let the berries cook for about 8-10 minutes, until the mixture starts to get thick. Remove the cinnamon stick and the orange zest strips and discard them. Remove the sauce from the heat and let sit for 10 minutes. If the sauce is too thick, add water, a tablespoon at a time until desired thickness. Put into a bowl or storage container, cover and refrigerate until ready to use.</p><p>Below is a photo of the sauce with our Thanksgiving meal. Not the best photo because it was taken with an overhead light, not sunlight, but it gives a sense of the meal...which was delicious!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglF6RqTlKLEOnNXnsuUBbF_xN8LWn1Inq5HUXqbxV2whzMDtKIdOZKzIzHiBLjAsZJnr5bjbey-2An0nz-phFR2Pz_Bke9vxz0Se0rU4K6h6ZDnnxTA20nZHSTYQ3DTZNiJpRVTh4K1KwX-OkPtsapw-X1JWOzyiJQF-Xv_GEzJqejpEb5Z6ixow/s480/cransaucewithmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglF6RqTlKLEOnNXnsuUBbF_xN8LWn1Inq5HUXqbxV2whzMDtKIdOZKzIzHiBLjAsZJnr5bjbey-2An0nz-phFR2Pz_Bke9vxz0Se0rU4K6h6ZDnnxTA20nZHSTYQ3DTZNiJpRVTh4K1KwX-OkPtsapw-X1JWOzyiJQF-Xv_GEzJqejpEb5Z6ixow/s320/cransaucewithmeal.jpg" width="240" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-75332175903822471592023-11-16T07:56:00.000-08:002023-11-16T07:56:03.412-08:00Babes Bake Shio Pan - Japanese Salt Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgcAvwvfSH-xCeSlkJOAIOibZDY52rs35VxlnTbWqQ1_Z1EvGvAQfKG6xYIDdyYtBsS5idsD96_7pPQdajqAcz3CxUbDSPb8M1w8uvzsBK_N4TmE4bADCJuq2FqPBabUB1JcEbFZIeqItF12-crznPzB2_E0vswu37EThc4L7wV-xMmuQQKheaw/s456/saltrolls-four.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="456" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgcAvwvfSH-xCeSlkJOAIOibZDY52rs35VxlnTbWqQ1_Z1EvGvAQfKG6xYIDdyYtBsS5idsD96_7pPQdajqAcz3CxUbDSPb8M1w8uvzsBK_N4TmE4bADCJuq2FqPBabUB1JcEbFZIeqItF12-crznPzB2_E0vswu37EThc4L7wV-xMmuQQKheaw/s320/saltrolls-four.jpg" width="320" /></a></div><p><br /></p><p>This month our wonderful Kitchen of the Month, Karen of <a href="https://www.karenskitchenstories.com/">Karen's Kitchen Stories</a>, treated us to a great recipe for beautiful rolls with a topping of sea salt or seeds. I really like this recipe because it only makes 6 rolls, although I suspect that you could easily double it to make 12. There are only two of us, so small quantity recipes work well.</p><p>The dough comes together easily, with cold water and cold milk making it easy even if you have forgotten to think about the dough until it's time to make it...oops. There is a small quantity of soft butter, too, but we had a butter dish on the counter, so there was enough soft butter there. You do need bread flour, but I always have some of that on hand.</p><p>One of the fun things about these rolls is that a matchstick of butter is rolled up in the fat end. Use the best butter you can find. I used some European butter I bought just for this recipe. It really makes the finished rolls luxurious. I didn't curve them much since I was trying to fit all of them on a 12-inch pizza pan.</p><p>The dough is easy to work with. I found that stretching the dough into a thin triangle for the shaping worked well if I grasped the tip and let the heavy part of the dough (the part that would be wide) hand down and let gravity do some of the stretching. When it was long enough, I put it on the floured work surface and stretched the bottom dough wide enough for the butter stick, plus a bit for sealing. Here the rolls are after being shaped, all ready for their rise before baking.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-u91-qqdrIF4amuKFtOBlZviglWIxe3cQu0zaf6PmoK2NbtBl3whY2wzOowMXQRqk6DSaqmYiudf5975nH7UdT73-TxjbD8PqEgq9ztrBSwECY45IHFtiwogzKSfAQ-78wtqrX9k4i0XA7tu3dLdQJYvnFhyphenhyphenVr_oNQtFiVKjM3FYIYUnvE6EghQ/s435/saltrolls1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="435" data-original-width="396" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-u91-qqdrIF4amuKFtOBlZviglWIxe3cQu0zaf6PmoK2NbtBl3whY2wzOowMXQRqk6DSaqmYiudf5975nH7UdT73-TxjbD8PqEgq9ztrBSwECY45IHFtiwogzKSfAQ-78wtqrX9k4i0XA7tu3dLdQJYvnFhyphenhyphenVr_oNQtFiVKjM3FYIYUnvE6EghQ/s320/saltrolls1.jpg" width="291" /></a></div><br /><p><br /></p><p>Because I wanted to bake these for the morning, I did everything up to and including the rise after shaping, then put the rolls in the fridge overnight. In the morning I let them warm up while the oven preheated. After they had warmed a puffed a tiny bit more, I brushed the tops with egg wash and added the sea salt topping. In my experience a water spray just doesn't hold the topping, plus the egg wash gives the rolls a nice shine and helps with browning. The bake itself is quick. By the way, I skipped the parchment paper, putting the rolls directly on the baking sheet. They did leak a bit of butter during the bake. It helped crisp up the bottoms of the rolls and soaked into the middle, plus it left a tunnel to be filled with jam, if desired. In this photo you can see the tunnel the melted butter left.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDQUvMFAhzYSDtK6yESvon1dnWl9DLq-6t023gh5xhnAM1gbclGWlUYsSooTRgAxdNq_YqYNp8WF_G54a02xcnpFqpPuYH6fO0buOLD34CfhgcCap4M97yU2cw_-dFEqH0y4s6Si6PnSqtqVQrcVPbUTTqTM_VUstSngDlr2RKKdIUGRWDdA5WQ/s450/saltrolls-wherethebutterwas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="385" data-original-width="450" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDQUvMFAhzYSDtK6yESvon1dnWl9DLq-6t023gh5xhnAM1gbclGWlUYsSooTRgAxdNq_YqYNp8WF_G54a02xcnpFqpPuYH6fO0buOLD34CfhgcCap4M97yU2cw_-dFEqH0y4s6Si6PnSqtqVQrcVPbUTTqTM_VUstSngDlr2RKKdIUGRWDdA5WQ/s320/saltrolls-wherethebutterwas.jpg" width="320" /></a></div><br /><p><br /></p><p> If I were worried about that, I could let them rise a bit more before putting in the fridge, then bake them cold from the fridge.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWuYXUyPiFQShVZBsdADrXF9T0X-SuB1LZx4EpiqkyAukJRIVFAHrB6OH_fwpkwfZpM0npgnMj5YIZLO9Q7_q4hyphenhypheneLNUstU3HgG_lr9F5li4xeCGzo-iE1NBYpHSbIib3pKL7uGVEDOy67jfdCt2uXBlggxaAHUbM2wlYeIzPdXgLaddRb07xWQ/s480/saltrolls-served.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="480" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWuYXUyPiFQShVZBsdADrXF9T0X-SuB1LZx4EpiqkyAukJRIVFAHrB6OH_fwpkwfZpM0npgnMj5YIZLO9Q7_q4hyphenhypheneLNUstU3HgG_lr9F5li4xeCGzo-iE1NBYpHSbIib3pKL7uGVEDOy67jfdCt2uXBlggxaAHUbM2wlYeIzPdXgLaddRb07xWQ/s320/saltrolls-served.jpg" width="320" /></a><br /><br /></div><p>These really are pretty simple little breads and worth the time it takes for the various steps. They are soft and very buttery! Thank you Karen for a recipe that will likely be used again over and over. </p><p>Want to be a Buddy? Bake the bread, post about it, and send a photo, the URL and a short description of your bake to Karen by 11/29 to get a Buddy Badge and to be included in the round-up.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXaauDUOBx6-Pgq-xDFLU5fp1rFLLkQZ1Ob1GwFiioAsaQojk6P55DNg_XpJAXs5UAriHRZ6nom1dPqmcjkkJvA-ghvxv87hiatAmzACiNuBskZ1oay8_7EGr5rJ1KvcOLK06MowyvZz9e3-bHAcFku_LMaE5LzMJVgPtshPYK5XRqtYPybCqBw/s350/BBBNovember2023_-_350x350.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="350" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXaauDUOBx6-Pgq-xDFLU5fp1rFLLkQZ1Ob1GwFiioAsaQojk6P55DNg_XpJAXs5UAriHRZ6nom1dPqmcjkkJvA-ghvxv87hiatAmzACiNuBskZ1oay8_7EGr5rJ1KvcOLK06MowyvZz9e3-bHAcFku_LMaE5LzMJVgPtshPYK5XRqtYPybCqBw/s320/BBBNovember2023_-_350x350.png" width="320" /></a></div><p><br /></p><p>Do visit the other Babes sites to see their take on this lovely bread roll.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qTiVQ2MDWoTtYRYw7qXYGmYWkvkr7euETp2boUsU9N84ztblg5B7NnEWHINOMFaD-8t_LPBd4Pz-pYa3y_FT9EgnQd61WbCpzYXRYHaY1aTXaBMCco-OxolI043-6dfU8qOPhP4cQp0jCmRfLGogpxTmzyzSLar8zQflId1BCqWv9PrrjkU93A/s519/saltrolls-opened.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="519" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qTiVQ2MDWoTtYRYw7qXYGmYWkvkr7euETp2boUsU9N84ztblg5B7NnEWHINOMFaD-8t_LPBd4Pz-pYa3y_FT9EgnQd61WbCpzYXRYHaY1aTXaBMCco-OxolI043-6dfU8qOPhP4cQp0jCmRfLGogpxTmzyzSLar8zQflId1BCqWv9PrrjkU93A/s320/saltrolls-opened.jpg" width="320" /></a></div><p><br /></p><p></p><p class="MsoNormal"><b>Shio Pan, Japanese Salt Bread</b><br />yield: 6 rolls</p>
<p class="MsoNormal"><o:p> <br /></o:p>Ingredients:</p>
<p class="MsoNormal">210 grams bread flour</p>
<p class="MsoNormal">10 grams granulated sugar</p>
<p class="MsoNormal">3/4 teaspoon fine sea salt</p>
<p class="MsoNormal">1/2 teaspoon instant yeast</p>
<p class="MsoNormal">70 grams cold milk</p>
<p class="MsoNormal">70 grams cold water</p>
<p class="MsoNormal">7 grams softened unsalted butter</p>
<p class="MsoNormal">15 grams butter, melted, for brushing</p>
<p class="MsoNormal">7 grams softened unsalted butter</p>
<p class="MsoNormal">15 grams butter, melted, for brushing</p>
<p class="MsoNormal">60 grams butter, cut into 6 x 10 gram strips as
pictured. </p>
<p class="MsoNormal">Flaked sea salt for topping</p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Instructions:</p>
<p class="MsoNormal">Whisk together the bread flour, sugar, sea salt, and yeast in a medium bowl. </p>
<p class="MsoNormal">In the bowl of a stand mixer, combine the milk and water. With a wooden spoon or dough whisk stir in half the flour mixture until just combined. Add the softened butter in tiny bits and half the remaining flour. Use the dough hook to knead it or knead it in by hand. Add the remaining flour.</p>
<p class="MsoNormal">Knead the dough by hand (using pressing, stretching, and
folding constantly) or by stand mixer for about five minutes, until smooth. The dough
will be fairly sticky but don't add more flour unless your kitchen is super
humid or the dough is too soft to handle. If adding additional flour, do so sparingly. </p>
<p class="MsoNormal">Let the dough rise until doubled in bulk, 45 minutes to 2 hours,
depending on your room temperature. </p>
<p class="MsoNormal">Turn the dough out onto your floured work surface and form
it into an 1/2 inch thick round disk. </p>
<p class="MsoNormal">Cut the dough into 6 equal pieces with a bench scraper. If possible use a scale to make them close to the same number of grams.</p>
<p class="MsoNormal">Roll each piece of dough into a cone, pinching the seam, and
let rest, covered with a tea towel, for 10 minutes. </p>
<p class="MsoNormal">With your hands, press each to de-gas. Shape each into a very long, thin triangle using gravity or a rolling pin, or a combination. Lightly brush each
triangle with melted butter. Place a 10 gram butter stick on the wide end and
roll up the dough and form it into a crescent. Place it on a parchment lined
baking sheet. Here is what the butter sticks look like. Each is pretty close to 10 grams. Your scale will get a workout with this recipe!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-m61rqSdLMJS1tMhfkrxkkyqW7IiuLDfvjlreviGLjbQRbyNQ6VGvGoB6FfWmb0Of6SKbjU4q5ELtJQvU-bAJTmHhzwvVetVbG4vl4TlM5iAIgYci9_XfmlGbn0RsixerZKYCwwXbaBcAIYtw-14Uzl5vtQZ0-Tauopt2fdEcawd4CTWS4adSDQ/s640/Shio%20butter.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="529" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-m61rqSdLMJS1tMhfkrxkkyqW7IiuLDfvjlreviGLjbQRbyNQ6VGvGoB6FfWmb0Of6SKbjU4q5ELtJQvU-bAJTmHhzwvVetVbG4vl4TlM5iAIgYci9_XfmlGbn0RsixerZKYCwwXbaBcAIYtw-14Uzl5vtQZ0-Tauopt2fdEcawd4CTWS4adSDQ/s320/Shio%20butter.jpeg" width="265" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Repeat with the remaining dough. You will have six rolls. Cover with oiled plastic
wrap and let rise until puffy, about 45 minutes to an hour, in a warm
spot. </p>
<p class="MsoNormal">Heat your oven to 400 degrees F. </p>
<p class="MsoNormal">Here are my rolls after being given an egg wash and sea salt on top after they rolls had warmed up after being removed from the fridge:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAmTlOTLcMdY2VJvFikBfKahhsefqH9TjVL7cSUyxSlV4WiSyVJuGDRlF_fU2xnp4vANkxqX4V8xuJf4x7Ay38zP8qgpUOFzQE2NImPiUr_OvyY5bRph6K2Hw8mtp9TewqVrJocxANzfZ3fZ52pSDf3jBoULDoGaD_gXZ6Olybr4PUFgowKIQp0A/s480/saltrolls2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="480" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAmTlOTLcMdY2VJvFikBfKahhsefqH9TjVL7cSUyxSlV4WiSyVJuGDRlF_fU2xnp4vANkxqX4V8xuJf4x7Ay38zP8qgpUOFzQE2NImPiUr_OvyY5bRph6K2Hw8mtp9TewqVrJocxANzfZ3fZ52pSDf3jBoULDoGaD_gXZ6Olybr4PUFgowKIQp0A/s320/saltrolls2.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVmGm7NYlvgL0pYyCCWIcCuzNqI1BxTcywe9ZMGvwQAjVu7cQ9i6GVifryPFoAprI8MY4Th4GXMXEsdncHaONOB7HKdQmX8mwCbeA5G9Pp3AKVpIkncEflARPPlkQkATxjfFwpq8pcuq-1BnFeV6-abNAeyoMy1Dymj1GFcfHSPK6oXlWR15ITQ/s480/saltrolls-unbaked-close.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="480" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVmGm7NYlvgL0pYyCCWIcCuzNqI1BxTcywe9ZMGvwQAjVu7cQ9i6GVifryPFoAprI8MY4Th4GXMXEsdncHaONOB7HKdQmX8mwCbeA5G9Pp3AKVpIkncEflARPPlkQkATxjfFwpq8pcuq-1BnFeV6-abNAeyoMy1Dymj1GFcfHSPK6oXlWR15ITQ/s320/saltrolls-unbaked-close.jpg" width="320" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal">When ready to bake, spray the shaped rolls with water until
they are shiny (or with egg wash as I did). Sprinkle each with a pinch or so of flaked sea salt or some seeds like sesame or poppy seeds. </p>
<p class="MsoNormal">Bake for 15 to 18 minutes, until lightly golden on top and
crispy and browned on the bottom. </p>
<p class="MsoNormal">Transfer to a wire rack. </p>
<p class="MsoNormal">These are best warm from the oven or within two hours. You
can rewarm leftovers the same day to refresh them. Wrap and freeze additional
leftovers for reheating in the oven the next day. </p>
<p class="MsoNormal"><o:p> </o:p></p><br /><p></p>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-36460660.post-21392594062830089832023-11-13T16:57:00.000-08:002023-11-13T16:57:19.756-08:00Tea Bread To Share...Again<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqM3WspPUsPw27QK92ZPQD-1UuSbgZDh5xKQScgmYenrb-E5yeQD3sJfdXqh5Iws-e3EKIc1cWE6y4nyhyphenhyphenoZf_DA3quFAxfZ3sxSCdaDnOdDqHJr3fvIcPtdAfmJQVXVFxZEoXNYEWaoD-CYihUWS3j_SdhW5On10gm_Yw6p0gc5BUcz1_WIWHbQ/s473/pumpkin%20bread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="473" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqM3WspPUsPw27QK92ZPQD-1UuSbgZDh5xKQScgmYenrb-E5yeQD3sJfdXqh5Iws-e3EKIc1cWE6y4nyhyphenhyphenoZf_DA3quFAxfZ3sxSCdaDnOdDqHJr3fvIcPtdAfmJQVXVFxZEoXNYEWaoD-CYihUWS3j_SdhW5On10gm_Yw6p0gc5BUcz1_WIWHbQ/s320/pumpkin%20bread2.jpg" width="320" /></a></div><p><br /></p><p>My last post was for a spicy, moist, delicious gingerbread that you can bake in smaller pans, which make it easy to share. As we start gearing up for the holidays, I hope to post some more sharable baked goods so that you can choose to bake a small goodie as a gift for friends, family and neighbors instead of spending money buying them something. People truly appreciate gifts that are handmade...as long as they are also tasty.</p><p>This time the gift is for family members, but it works just as well for friends and neighbors. The batter for this yummy pumpkin chocolate chip bread was baked in four small loaf pans. Each little loaf will yield slices to go with a hot beverage like coffee, tea, or cocoa. Since the family members who will be receiving theses little pumpkin delights have a tradition of afternoon coffee with a little something sweet, I suspect the little loaves will be gone in no time!</p><p>This recipe goes together quickly. Be sure to divide the batter evenly between the pans and don't over-bake. I would suggest checking them at least 5 minutes before they are supposed to be done. Have some foil handy to cover them if the tops seem to be browning too quickly. </p><p><br /></p><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><strong>Pumpkin Nut Bread…with Chocolate</strong><br />Makes 1 loaf<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiIq4FPOOeFA7FGo8cO_0qmldZCKL5tYZ1OhcyrOzCrf5ud8Cybwhz4HtlvWSnFh5Fk9P2ja11056aKYhMfq1N-iETKzsrH25zPgNWr4HNC2lDuaFbOEkRisC6QTvCGOm_jKOQBg/s1600/pumpkin+brslapr.jpg" style="color: red; text-decoration-line: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5458990404163839266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiIq4FPOOeFA7FGo8cO_0qmldZCKL5tYZ1OhcyrOzCrf5ud8Cybwhz4HtlvWSnFh5Fk9P2ja11056aKYhMfq1N-iETKzsrH25zPgNWr4HNC2lDuaFbOEkRisC6QTvCGOm_jKOQBg/s400/pumpkin+brslapr.jpg" style="border: 1px solid rgb(204, 102, 0); display: block; height: 300px; margin: 0px auto 10px; padding: 4px; text-align: center; width: 400px;" /></a><br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif;"><span style="font-size: 13px;"> </span><span style="font-size: 13px;"> </span><span style="font-size: 13px;"> </span><span style="font-size: 13px;"> </span><span style="font-size: 13px;"> </span><span style="font-size: 13px;"> </span><span style="font-size: 13px;"> </span><span style="font-size: 13px;"> </span><span style="font-size: 13px;"> </span><span style="font-size: 13px;"> </span><span style="font-size: 13px;"> </span><span style="font-size: 13px;"> </span><span style="font-size: 13px;"> </span><span style="font-size: large;"> Large Loaf</span><br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1 ½ cups all-purpose flour<br />½ cup whole wheat flour<br />½ teaspoon baking soda<br />2 teaspoons baking powder<br />1 teaspoon salt<br />1 teaspoon ground cinnamon<br />½ teaspoon ground nutmeg<br />¼ teaspoon ground cloves<br />1 cup canned solid pack pumpkin (not pumpkin pie filling)<br />1 cup brown sugar, packed<br />½ cup milk<br />2 eggs<br />1 cup chopped walnuts<br />1 cup semi-sweet chocolate chips<br /><br />Preheat oven to 350 degrees F. Grease a 9x5x3 loaf pan or four small loaf pans. (I used a baking spray that includes flour.)</div><p><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Combine dry ingredients in a large bowl (both flours, soda and powder, spices).</span></p><p><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Put the pumpkin, brown sugar, milk and eggs in a mixing bowl and mix until well blended.</span></p><p><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Add the dry ingredients and begin to combine. Add the nuts and chocolate chips and mix just until all are well blended.</span></p><p><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Pour into the prepared pan and smooth the top. Bake in preheated oven 45 to 55 minutes or until toothpick inserted in center comes out clean.</span></p><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">If baking the four small loaf pans, divide the batter evenly between the pans and smooth the top. Bake in the preheated oven for 25-30 minutes, or until toothpick inserted in the center comes out clean.</div><div style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><p><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Cool in pan(s) five minutes, then turn out of pan(s) and cool top side up on a cooling rack.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC5d2TSrVSLassnRl61b2VK5HsvcGJiguMCVCsT4R_AygGJ8K9k3QRSx9By-iKkrLmA8e1LmieP_X5v3dy1Qx0oEEYfPQkI4LERtpLI4W-XxF0TsQY5YEJvmgpWsu9ssydpraFc3uekaWTJupxFzObq-6k7AR-Y4ECcVZCDJWIxDzJCg8jkSlow/s480/pumpkin%20bread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="472" data-original-width="480" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC5d2TSrVSLassnRl61b2VK5HsvcGJiguMCVCsT4R_AygGJ8K9k3QRSx9By-iKkrLmA8e1LmieP_X5v3dy1Qx0oEEYfPQkI4LERtpLI4W-XxF0TsQY5YEJvmgpWsu9ssydpraFc3uekaWTJupxFzObq-6k7AR-Y4ECcVZCDJWIxDzJCg8jkSlow/s320/pumpkin%20bread1.jpg" width="320" /></a></div><br /><span style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></span><p></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-36460660.post-56890439786074917972023-11-03T20:55:00.000-07:002023-11-03T20:55:38.268-07:00Spicy Medicine Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV18ls-z67oEBq2ZjL5_h45CYDroQtkP473_yX4O9bAm6KzxQQjIWW9yBfBH92utg7NnpTOPd699J2IimW43xjtAOdyq9YLyHNXuDG4BdYzGToQ8pHG75D6wCOCtkwQLQyNz_rU_bATHMNKEX9sQ8NvpvuQsagrNMpak-w7TzEtINSz5ftaKvUrw/s483/triplrginger2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="483" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV18ls-z67oEBq2ZjL5_h45CYDroQtkP473_yX4O9bAm6KzxQQjIWW9yBfBH92utg7NnpTOPd699J2IimW43xjtAOdyq9YLyHNXuDG4BdYzGToQ8pHG75D6wCOCtkwQLQyNz_rU_bATHMNKEX9sQ8NvpvuQsagrNMpak-w7TzEtINSz5ftaKvUrw/s320/triplrginger2.jpg" width="320" /></a></div><br /><p>I love the idea of food as medicine. Since I personally found that more turmeric, ginger, cinnamon and garlic, among other anti-inflammatory substances, helped tremendously in healing my gut, I know that those spices and allium can really help.</p><p>A dear neighbor of mine shattered her wrist on the soccer field, so when she had surgery to fix it, I made this dark, moist, spicy gingerbread to take to her that evening, to help with the healing process. She loved it so much that another small cake went to her the next day to keep those anti-inflammatories strong! We laughed about it being medicine, but there is an element of reality to that claim.</p><p>Even if you just want to enjoy this gingerbread as a simple dessert, it is worth making. There are three kinds of ginger in it; powdered ginger, fresh ginger, and candied ginger. The ginger is aided by cinnamon and the spiciness is enhanced with the addition of cloves, nutmeg and cardamom, all tied together with molasses and dark brown sugar. The secret ingredient?...stout. It adds a depth of flavor and slight bitterness so you know that this isn't any old gingerbread...it's good for what ails you...or at least for zinging your taste buds. </p><p>The recipe calls for baking this in a Bundt pan, but I have a pan that has four smaller Bundt cake wells and it takes just the same amount of batter. The advantage is that you end up with sharable cute cakes. The disadvantage is that all the tiny indentations that make up the patterns of those little cakes are the devil to wash completely clean! Use whatever pan you have that will hold the batter. The smaller cakes took less than 30 minutes to bake. The regular Bundt pan takes close to an hour, or maybe a little more, depending on the accuracy of your oven.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMURukyj07FPZ6RksKJxOgQafNZeElPaBYq6S-4KtuKxOAH2ro4r4Emvam1kWTrRGcnA4USyQJG4_W5PxeN1p1ZxPPjglFBE2cFuij-0CIYrEIdyuX1qE_egsUNXDv24NmVLR3cKoX_wUF-wsOUsjtmmBoks5OedEdBKKbFtH_dJU0679Ccbn7Q/s480/triplegingerbread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMURukyj07FPZ6RksKJxOgQafNZeElPaBYq6S-4KtuKxOAH2ro4r4Emvam1kWTrRGcnA4USyQJG4_W5PxeN1p1ZxPPjglFBE2cFuij-0CIYrEIdyuX1qE_egsUNXDv24NmVLR3cKoX_wUF-wsOUsjtmmBoks5OedEdBKKbFtH_dJU0679Ccbn7Q/s320/triplegingerbread1.jpg" width="240" /></a></div><p><br /></p><div class="MsoNormal" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><b>Triple Ginger Gingerbread</b></div><div class="MsoNormal" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Adapted from<br /><b>Gramercy Tavern Gingerbread</b><br />from Epicurious</div><div class="MsoNormal" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1 Cup stout (like Guinness which is what I used)</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1 Cup dark molasses</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1/2 teaspoon baking soda</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">2 Cup all-purpose flour</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1 1/2 teaspoons baking powder</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1 1/2 Tablespoons ground ginger</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1 teaspoon ground cinnamon</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1/4 teaspoon ground cloves</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1/4 teaspoon freshly grated nutmeg</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">pinch ground cardamom</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1 Tablespoon freshly grated fresh, peeled ginger root<br />1 Tablespoon finely diced moist candied ginger</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">3 large eggs</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1 Cup packed dark brown sugar</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">1 Cup granulated sugar<br />3/4 Cup vegetable oil</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Preheat oven to 350 degrees F. Generously butter a 10-inch (10-12 cups) Bundt pan and dust with flour, knocking out excess.</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Bring stout and molasses to a boil in a large saucepan and remove from heat. <b>Whisk</b> in baking soda, then cool to room temperature.</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars and fresh ginger. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Pour batter into Bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in the middle of the oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.</div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;"><br /></div><div class="MsoNoSpacing" style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;">Serve cake, dusted with confectioners' sugar, or serve with whipped cream.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-78508280383223751102023-10-25T14:22:00.000-07:002023-10-25T14:22:47.187-07:00Another Blog Birthday<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaAEQfxE5lov1fhEIt45O9N5yJMNsNuueZaBfXpmpvXs-OObK4jvjwDUD85dkHpXlzq00Djm1qmhM-73MDXGVEDYD8DSHLvtNzoHDLkNC0iDKTgs2apzGgR1pTp26RESn2aNei0FnqUm8NubCHfmNIbvlDA5fRcc4a0pBAevk8SOGJVB59RwqTw/s680/misenplaceheader.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="438" data-original-width="680" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaAEQfxE5lov1fhEIt45O9N5yJMNsNuueZaBfXpmpvXs-OObK4jvjwDUD85dkHpXlzq00Djm1qmhM-73MDXGVEDYD8DSHLvtNzoHDLkNC0iDKTgs2apzGgR1pTp26RESn2aNei0FnqUm8NubCHfmNIbvlDA5fRcc4a0pBAevk8SOGJVB59RwqTw/s320/misenplaceheader.jpg" width="320" /></a><br /><br /></div><p>2006 seems like a really, really long time ago. That was the October when I began posting on this blog. If you had asked me at the time, I'm sure I wouldn't have expected to still be posting. </p><p>Still, it has become over time what a blog is sort of expected to be, a place not only for writing and posting recipes and joining groups with similar interests, but a place that tracks the seasons, that records life events and, perhaps most unexpectedly from my perspective, a place that allows me to revisit the past and re-experience what I was feeling then as I read the older posts. </p><p> You, dear reader, have been the reason that it stays interesting and meaningful to me. You comment or at least stop by. Sometimes you don't comment but I hear from you other ways and I know that, for whatever reason, this blog is a place where you see what I am up to. </p><p> At the moment, we are not doing any projects, nor contemplating any, which is the first time since Sweetie retired. I'm still enjoying my watercolor and acrylic pieces, still having fun with friends and with my P.E.O. work, and still, most of the time, finding pleasure in cooking and baking new-to-me things. </p><p> Let's enjoy the coming year together! </p><p> P.S. You get extra points if you know what the photo means.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-11116907981986098902023-10-22T11:23:00.003-07:002023-10-22T11:23:57.337-07:00Muffins with Quince and Pecans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pDZ5BwKZAkK6wSgbUqfNOuuCvpdKuQUSrHbbCgGj1VY2f2wMLpmnmRHj66weR6E5vvmGxrwJ6OaLvW8JKm4bkvsKxuV62PbIVmMOgHGnGP8XSqsze9Jodj_II_lJZ7cDlHApe3H_Snf6YquAX2RYcFqxgbmM-tPnk1h6z6qX27_KRIAmDNRaFA/s452/quincemuffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="452" data-original-width="382" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pDZ5BwKZAkK6wSgbUqfNOuuCvpdKuQUSrHbbCgGj1VY2f2wMLpmnmRHj66weR6E5vvmGxrwJ6OaLvW8JKm4bkvsKxuV62PbIVmMOgHGnGP8XSqsze9Jodj_II_lJZ7cDlHApe3H_Snf6YquAX2RYcFqxgbmM-tPnk1h6z6qX27_KRIAmDNRaFA/s320/quincemuffins.jpg" width="270" /></a></div><br /><p>When I realized that I still had poached quince in the fridge and that it needed to be used, I went to various cookbooks and then to the index for this blog. It's easy to access the Index...just click on the photo of the table set with a rust tablecloth. It's on the right in the web view of the blog.</p><p>In the section with the oldest recipes I found Playful Banana Muffins and, after reading the recipe, I decided that this recipe, which had already had a big makeover, would get another makeover...this time with quince!</p><p>This is a lovely muffin. It's moist from the fruit, laced with chopped pecans and small pieces of quince, fragrant with the quince and orange zest and vanilla, and it has a nice crumb. I'm so glad that I made this recipe. It makes a full 12 muffins, plus a small loaf pan's worth of deliciousness. One of these muffins and a cup of tea go really well together.</p><p>No quince? You can substitute ripe pear and it will work just fine. Peel and core the pear, making sure to also remove the stem parts. Dice the fruit and make sure you have 2 cups worth. Pears range in size so much that you will probably need about 6. The same is true for the quince...about 5-6 will work. I boiled mine for about 10 minutes to soften the skin, peeled and cored them, then poached at a simmer in water which also had 1/2 cup sugar, 1 cinnamon stick and two whole cloves. Be sure to drain and then chill the poached quince.</p><p>I do hope you make these muffins with either quince or pears for a celebration of fall bounty!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfmdi8HmVhq8GuPzpyfzNT5MO-251D5MWPf9l4UiMzygWddc3UPboN2l5BPfNO3ae5_-t9I-VE02ZzFy43vyYA09i8RL0Pd0xw5_9RtLjRDYCNLEwiPk4EYo3JUF1AiSRY9RznEezX5fJ_aWhzIEi9DJkqtIbaGjRUhsunBUB1_-2tjPzwfn4sw/s444/quince2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="444" data-original-width="389" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfmdi8HmVhq8GuPzpyfzNT5MO-251D5MWPf9l4UiMzygWddc3UPboN2l5BPfNO3ae5_-t9I-VE02ZzFy43vyYA09i8RL0Pd0xw5_9RtLjRDYCNLEwiPk4EYo3JUF1AiSRY9RznEezX5fJ_aWhzIEi9DJkqtIbaGjRUhsunBUB1_-2tjPzwfn4sw/s320/quince2.jpg" width="280" /></a></div><p><br /></p><p><b>Quince Pecan Muffins</b><br />Based very loosely on Raisin Bran muffins in the King Arthur Flour Bakers Companion</p><p>2 cups poached quince, diced small (about 1/2-inch)<br />1 cup buttermilk at room temperature<br />1/2 cup vegetable oil<br />2 large eggs, at room temperature<br />3/4 cup brown sugar<br />2 tablespoons molasses<br />1/2 teaspoon vanilla<br />1/4 teaspoon freshly grated orange zest<br />2 1/2 cups all-purpose flour<br />1/2 teaspoon salt<br />1 tablespoon baking powder<br />1 teaspoon baking soda<br />1/2 cup rolled oats<br />1/2 cup roughly chopped pecans</p><p>Preheat the oven to 425 degrees F. Prepare a 12-cup muffin tin and a mini-loaf pan by spraying with baking spray or by greasing and flouring them. Set aside.</p><p>Check the quince for liquid. If necessary, dry with paper towels. Set aside.</p><p>In a large mixing owl, whisk together the buttermilk, oil, eggs, brown sugar, molasses, vanilla and orange zest. Add the quince and pecans and stir to combine.</p><p>In another bowl, mix together the flour, salt, baking powder, baking soda, and oats.</p><p>Quickly, with as few strokes as possible, us a large spoon, wooden spoon, or large flexible spatula to mix the dry ingredients into the wet ingredients, just until combined.</p><p>Fill prepared muffin cups with the mixture, filling each cup almost to the top. Pour the rest of the batter into the prepared mini-loaf pan, using a spatula to clean the bowl of batter.</p><p>Bake in preheated oven for 14-18 minutes for the muffins, or until they spring back when pressed lightly in the middle, and for about 25 minutes for the mini-loaf pan quince bread, until a cake tester inserted in the center comes out clean.</p><p>Remove when ready from the oven. Cool on a wire rack 5 minutes, then turn out of the pans and let cool until ready to serve, or serve at once. If desired, serve with butter, cream cheese, or apricot jam.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfu_x7THs6C36YBW-GJBNE-ErS_-SnuudTW6I3wMhYw9nbD1MCAeLpZQtOxTl756t0lew2hF9i1-SeHuVKUXDzYPNyTyYSa8Jv0WiCHhjZvZwlrO1EqXlwlW3w-rcCRUaVgEpAVRMLCcMQYS4L0llbl8-F7j-JbiqerOVhN5OkcOhbtjtnhRUIyg/s456/quince1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="456" data-original-width="379" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfu_x7THs6C36YBW-GJBNE-ErS_-SnuudTW6I3wMhYw9nbD1MCAeLpZQtOxTl756t0lew2hF9i1-SeHuVKUXDzYPNyTyYSa8Jv0WiCHhjZvZwlrO1EqXlwlW3w-rcCRUaVgEpAVRMLCcMQYS4L0llbl8-F7j-JbiqerOVhN5OkcOhbtjtnhRUIyg/s320/quince1.jpg" width="266" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-31019417828409267172023-10-19T15:37:00.001-07:002023-10-19T15:37:30.678-07:00Pumpkin Swirl Cake Decadence<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnj-Hj0-5ueS1Qqx1i-iPzgmQ2JOGK9CdhfRskWX4T40qaj0y3V49yCuBr-JUxlZmOWp1KqUcfRknlaQkRPkk0HbLffGUcucKk2zQWWHK46vH1NmxRyqxVgNvjOxOjhlM6Tk3vIbbBqqFMJqRfhkDe83sVIo9Tksm7KEU7f90EXGaNGQcJ881Iw/s443/pumpkinswirl3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="443" data-original-width="392" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnj-Hj0-5ueS1Qqx1i-iPzgmQ2JOGK9CdhfRskWX4T40qaj0y3V49yCuBr-JUxlZmOWp1KqUcfRknlaQkRPkk0HbLffGUcucKk2zQWWHK46vH1NmxRyqxVgNvjOxOjhlM6Tk3vIbbBqqFMJqRfhkDe83sVIo9Tksm7KEU7f90EXGaNGQcJ881Iw/s320/pumpkinswirl3.jpg" width="283" /></a></div><p><br /></p><p>Do you ever see a new recipe that you just know you have to try, as soon as possible? I do more often than you might think. A short while ago I saw this recipe from King Arthur Baking and knew that I had to make it soon, while pumpkin season is here. </p><p>This is a lovely, moist, fragrant marble cake. The original recipe was for a cake made in a loaf pan, even a decorative loaf pan with pumpkins design on top. I needed a sheet cake for a luncheon I was going to, so I tripled the recipe and made it in two 9x13-inch pans. Then I truly made it decadent by topping the cakes with Lori's Cream Cheese Icing, which is the best cream cheese frosting you ever had.</p><p>The cake is a vanilla cake, but partway through the making of the batter, you divide the batter into two, then add pumpkin and pumpkin spice to one half and sour cream to the other half. Batter is dolloped into the pans alternately, then you swirl it with a skewer or chopstick. That way each piece has some dreamy vanilla-sour cream cake and some fragrant pumpkin cake. It is impressive looking and made quite a hit with the women who were at the luncheon. Of course I decorated the cakes with seasonal sprinkles and candy corn, but you can use whatever decorations you like.</p><p>If you'd like the recipe for just the loaf pan size cake, you can find it <a href="https://www.kingarthurbaking.com/recipes/pumpkin-swirl-cake-recipe">HERE</a> on the King Arthur Baking site. The recipe below is for two 9x13-inch cakes plus enough Cream Cheese Icing to frost each of those cakes, plus a bit more for decoration if you like...or for putting between pumpkin cookies or between graham crackers...you get the idea!</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAir_pD8OkJgWxrJgP_8mXckAsMoruMnLNBRaZ0w-VFI7VUVOiRzyO7Y3Y7MFqRDsnh2sOiEKXoZf3ViF3Wx58gRtgS5wqZIorUpCp5fIZMNV5t6QS-H1_KI2tsgVRIb7CJ4PSVDXD2c0aRluvFPno6fU4LtnOBZiidjMHJyG9RWrB0IlUyuYy3g/s480/pumpkinswirl1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAir_pD8OkJgWxrJgP_8mXckAsMoruMnLNBRaZ0w-VFI7VUVOiRzyO7Y3Y7MFqRDsnh2sOiEKXoZf3ViF3Wx58gRtgS5wqZIorUpCp5fIZMNV5t6QS-H1_KI2tsgVRIb7CJ4PSVDXD2c0aRluvFPno6fU4LtnOBZiidjMHJyG9RWrB0IlUyuYy3g/s320/pumpkinswirl1.jpg" width="240" /></a></div><b><br /></b><p></p><p><b>Pumpkin Swirl Cake</b><br />Makes two 9x13-inch cakes<br />Recipe from King Arthur Baking</p><p>6 eggs<br />3 cups sugar<br />2 1/4 cups vegetable oil<br />3 tablespoons vanilla<br />6 teaspoons baking powder<br />2 1/4 teaspoons salt<br />6 cups cake flour<br />1 1/2 cups pumpkin puree (not pumpkin pie filling)<br />6 teaspoons pumpkin pie spice (See <b>Note</b> at bottom)<br />1 1/2 cups sour cream</p><p>Grease and flour two 9x13-inch baking pans...with at least 2-inch sides. Set aside</p><p>Preheat the oven to 350 degrees F.</p><p>Beat eggs and sugar until smooth. Add oil gradually, beating continuously. Stir in the vanilla, baking powder and salt. Gently mix in the flour, scraping sides and beaters as needed, until completely mixed. Batter will be stiff.</p><p>Transfer half of the batter to another bowl...about 3 cups...and mix in the pumpkin puree and the pumpkin spice. Set aside.</p><p>To the vanilla batter, add the sour cream and beat to incorporate. Scrape down sides and beaters if needed and mix a bit more.</p><p>In the prepared pans, dollop about 1/4 cup one batter, then 1/4 cup the other batter and continue doing that to create a checkerboard effect in the pan. Repeat with the other pan. Once all of the batter is in the pans, use a skewer or chopstick to swirl figure eights across the checkerboard pattern. Only a few are needed...resist doing too many or you will lose the separation of the batters that makes the cake so lovely.</p><p>Bake for 20-30 minutes, until cake springs back when center is pushed gently. Tester inserted will come out clean. Cool on wire racks 5 minutes, then turn out of the pans, or, if preferred, leave in the pan and serve from the pan once frosted and decorated.<br /><br /><b>Note: <i>No pumpkin pie spice? Make your own: <br />5 teaspoons cinnamon<br />1 teaspoon ginger<br />1 teaspoon cloves<br />1/2 teaspoon nutmeg </i></b></p><p>Let cool completely before icing. Use your favorite buttercream or the following Cream Cheese Icing.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1z0GKnVmWxbjKjbLUdkp-oH8MIgdMGdBNN57GqIAH7Xe2tq3Xilgpm2QabYePQL3hOANSfK6E07foXRHo2BXMEkyrKsEkTDy0eVNrjloT5XvKE2S01GN3_7GS_yz1ZMDWbrgg4Ons43tQHaNzQMZ3uZIiLyDfnlD9kwV7S2dC0eF1VfoYNryLw/s428/pumpkinswirl2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="428" data-original-width="405" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1z0GKnVmWxbjKjbLUdkp-oH8MIgdMGdBNN57GqIAH7Xe2tq3Xilgpm2QabYePQL3hOANSfK6E07foXRHo2BXMEkyrKsEkTDy0eVNrjloT5XvKE2S01GN3_7GS_yz1ZMDWbrgg4Ons43tQHaNzQMZ3uZIiLyDfnlD9kwV7S2dC0eF1VfoYNryLw/s320/pumpkinswirl2.jpg" width="303" /></a></div><p><br /></p><p><b>Lori's Cream Cheese Icing</b><br />Makes enough for two 9x13-inch cakes, plus extra for decoration or another use</p><p>2 sticks butter, softened<br />24 oz. cream cheese, at room temperature<br />1/2 cup sour cream<br />2 tablespoons vanilla extract<br />4-6 cups powdered sugar</p><p>Cream butter, cream cheese, sour cream and vanilla together until fluffy. Gradually mix in powder sugar. Towards the end, add 1/4 cup at a time until you reach you desired texture and taste.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-17978804145350435542023-10-16T16:10:00.001-07:002023-10-16T16:10:41.722-07:00Rolling with the Babes<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OvnvRJYeyThSJ5se6X-p35c_6F42fpK31s4SWH8Xpp2lzQwO6OYWm5AQ354IjBRYaGD4r3iV1lH0yhWkfMzppiQeMAc3GYUOp3xyHFQF5ov-6cqk1ISCgwtoxhxlLLO1eWi9lKHnRLfW4ktMPdJUafcePnIITBDR76c9eBXfadVAMYkADH6-Cw/s2126/IMG_0005.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1844" data-original-width="2126" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OvnvRJYeyThSJ5se6X-p35c_6F42fpK31s4SWH8Xpp2lzQwO6OYWm5AQ354IjBRYaGD4r3iV1lH0yhWkfMzppiQeMAc3GYUOp3xyHFQF5ov-6cqk1ISCgwtoxhxlLLO1eWi9lKHnRLfW4ktMPdJUafcePnIITBDR76c9eBXfadVAMYkADH6-Cw/s320/IMG_0005.jpeg" width="320" /></a></div><br />Now that it's fall, the menu changes around here. There is less grilled food and more meals that are comfort foods, like stews and braises and soups. A great accompaniment to those kinds of dishes are bread rolls. Especially with stews and braises, the roll can be torn into pieces and those pieces used to capture the delicious stew gravy and braise juices at the bottom of the bowl or the edges of the plate.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5Yeha12CucBvRudFMggQZkkiayphaFbVZYVnODIy6x4cOn05IUQ06_PGkaRZKkmB-ZhWoQ6qssJdkNu-uUkOJZr5p-ZmA_REtih_Be8gvRH0SWR6SFLT-EsJ1pBZXq-M355-L0HLY8h0o4a4ARBruSb9AL93wQiw0ONzgVPpUJBkrKn3m6Jgbg/s3264/IMG_0003.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5Yeha12CucBvRudFMggQZkkiayphaFbVZYVnODIy6x4cOn05IUQ06_PGkaRZKkmB-ZhWoQ6qssJdkNu-uUkOJZr5p-ZmA_REtih_Be8gvRH0SWR6SFLT-EsJ1pBZXq-M355-L0HLY8h0o4a4ARBruSb9AL93wQiw0ONzgVPpUJBkrKn3m6Jgbg/s320/IMG_0003.jpeg" width="320" /></a></div><br /><p><br /></p><p>The Bread Baking Babes are right in line with that seasonal change. This month our Kitchen of the Month is Cathy of Bread Experience and our challenge is to bake Sigteboller, Danish Salty Rye Rolls.</p><p>As usual, I’m making changes to the recipe. Turns out that I don’t have any rye flour, although I really thought that I did. Instead I’m using barley flour, plus a small amount of Irish whole meal wheat flour, and a couple teaspoons of ground flax seed.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDXctpexp9gRkEHrYJCrKQUt1zhsPP4bnH2GZiRnWXNzb4K6OS69Zov21Fi1PoJSRYvXCvBl4X6X2ebV3Fa4a50I78xOyS8p84MUTP9qVTQU0wKMMY05zq3yMz49Dap3GwQPzbfQaGKa86E_vaBdW2RPGJh9wSZpzFVLCGUTEM60EvIKao8W9ww/s3264/IMG_0004.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDXctpexp9gRkEHrYJCrKQUt1zhsPP4bnH2GZiRnWXNzb4K6OS69Zov21Fi1PoJSRYvXCvBl4X6X2ebV3Fa4a50I78xOyS8p84MUTP9qVTQU0wKMMY05zq3yMz49Dap3GwQPzbfQaGKa86E_vaBdW2RPGJh9wSZpzFVLCGUTEM60EvIKao8W9ww/s320/IMG_0004.jpeg" width="320" /></a></div><br /><p><br /></p><p>It’s seems odd to dip the bottoms of the rolls in rolled oats when there aren’t any in the rolls themselves, but I did follow that part. I used some French fleur de sel for the salt part on top, which I applied after scoring the tops.</p><p>I added a couple of tablespoons of water to the polish since I used yeast, not sourdough starter. I bake bread so rarely that it doesn’t make sense to have a starter going.</p><p>If you decide to bake these lovely rolls, and want to be a Buddy, e-mail Cathy and include a photo, your URL, and a short description of your bake experience. She needs that by Oct 30 to include it in the roundup.</p><p>Be sure to visit the other Babes websites to see their fun with Sigteboller!</p><p>These rolls are delicious- especially the tops with the extra salt. I like the chewy texture. Next time will probably skip the rolled oats - they didn’t seem to add much.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mfQkogyxyIl3GMJKxsCs8hk9zxxLPYLCSwW-wMn4XQ7h4lxPQiZm3jyfYzbuLgJdVu90AFPysJq1d9lv03Q8mAJTZKI9Fg1POuPgalovfOcveTQG7-7JmnJtDwdx5c29CVzwgvRijUt59SGQlVWnOVIV_ulj3Ckc5ZDZd4zBbU1n1SFZBzQx-A/s3264/IMG_0006.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mfQkogyxyIl3GMJKxsCs8hk9zxxLPYLCSwW-wMn4XQ7h4lxPQiZm3jyfYzbuLgJdVu90AFPysJq1d9lv03Q8mAJTZKI9Fg1POuPgalovfOcveTQG7-7JmnJtDwdx5c29CVzwgvRijUt59SGQlVWnOVIV_ulj3Ckc5ZDZd4zBbU1n1SFZBzQx-A/s320/IMG_0006.jpeg" width="240" /></a></div><br /><b><br /></b><p></p><p><b>Sigteboller, Danish Salty Rye Rolls</b></p><p>Makes 8-9 rolls (70grams each)</p><p><b>Poolish</b></p><p>24 grams rye flour</p><p>40 grams all-purpose flour </p><p>64 ml water</p><p>10 grams (1 teaspoon) sourdough starter or a pinch of yeast</p><p><br /></p><p><b>Final dough. </b></p><p>96 grams rye flour</p><p>160 grams all-purpose flour </p><p>175-200 ml lukewarm water</p><p>3 grams instant yeast</p><p>6 grams sea salt</p><p>12 grams dark molasses </p><p><b>Topping:</b> Rolled oats, sea salt </p><p><b>Mix the polish</b></p><p>The evening before you plan to bake the rolls, combine the flours, water, and yeast in a medium mixing bowl. Mix thoroughly to combine and allow to restart warm room temperature for 14-16 hours, or overnight. It should expand and have bubbles.</p><p><b>Mix the dough</b> </p><p>In the bowl of a stand mixer, or a large mixing bowl, add the rye flour, all-purpose flour, water, and poolish to the bowl.Mix on low until there are no dry bits of flour. Allow the dough to rest for 45 minutes (autolyse). <b>Note:</b> Start with 150 ml of water and add in additional water gradually, as needed.</p><p>Add the yeast, salt, and molasses. Mix until thoroughly incorporated. Sprinkle in additional water if necessary to distribute evenly.</p><p>Cover the bowl, and let dough rise in a warm place for 45 minutes. Gently punch the dough down to release the air. Form into a round and place back in the bowl. Let the dough rest an additional 45 minutes.</p><p>After the dough has risen during the 45 minutes, punch it down to release the air.Divide the dough into 8-9 equal portions, about 70 grams each. Shape each portion into a ball</p><p>Press the bottom (seam side) into a plate of rolled oats, then place on a baking sheet lined with parchment.</p><p>Cover the baking sheet with a kitchen towel and let the rolls rise another 40-50 minutes, or until doubled in size.</p><p>Preheat the oven to 375 degrees F.</p><p>Just before baking use a sharp knife to cut an x-shape, about 1/4 to 1/2-inch deep on top of each roll. Sprinkle coarse Kosher salt over the rope, for flavor and to be decorative. You can also use caraway seeds or sunflower seeds </p><p>Bake the rolls in the preheated oven for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.</p><p>Once the rolls are baked, allow them to cool on the baking sheet. Enjoy warm with butter.</p><p><br /></p>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-36460660.post-43963411755092850472023-10-11T15:28:00.000-07:002023-10-11T15:28:01.241-07:00Using Fall Fruits and Nuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitP3Qdg7rI4CPyYEhALHigB98O25ZOUaXUvyGos1I51bqvZDpIN_2aLfeYRl0yRjhDnNVEz5dpGu9TgBwEDfj-hJs-XawEUZRjfSMxar8cMHPd3RQXEoNwnI5oHz6fyCVxcoswKtCX2AIVBmRDzlXblhMy6mOBxXsqD9EhYca04K1MLpSE2ss_sQ/s480/mosaic-pie-thefruit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitP3Qdg7rI4CPyYEhALHigB98O25ZOUaXUvyGos1I51bqvZDpIN_2aLfeYRl0yRjhDnNVEz5dpGu9TgBwEDfj-hJs-XawEUZRjfSMxar8cMHPd3RQXEoNwnI5oHz6fyCVxcoswKtCX2AIVBmRDzlXblhMy6mOBxXsqD9EhYca04K1MLpSE2ss_sQ/s320/mosaic-pie-thefruit.jpg" width="240" /></a><br /><br /></div><p> After our recent days of Indian Summer - three days in a row of temperatures in the mid to upper 90s!...we dropped 30 degrees day before yesterday and also had rain...and then more rain yesterday afternoon. Not a downpour, but soaking mist with short runs of medium raindrops. The good news is that it should be enough to keep autumn forest fires at bay for another week or two. The bad news is that it isn't enough to help the water table. The other good news is that it cooled things down enough for baking!</p><p>Fall fruits are some of my favorites. Pears are mellow and juicy, the fragrant quince at the foot of the driveway turn from fuzzy to golden and shiny, and the persimmons are just beginning to turn colors on their way to a deep orange. Walnuts and pecans also are harvested in the fall. This year the squirrels and crows have gotten almost all of the walnuts, but I haven't had time to shell them anyway, so that's fine. The walnuts and pecans in this recipe are from Costco. The pears are from in town, carefully ripened in a brown paper bag. I still have some of all of them, so who knows what recipes will show up her in the next little while?</p><p>The honey is a very special harvest. It came from the hives of some friends of Sweeties...he went to middle school and high school with one of the friends and they hadn't seen each other in a very long time, but we had a great lunch with them. The honey is full flavored and so delicious! I'm sure that this tart would not have been nearly as wonderful without this special honey.</p><p>I started with a recipe from almost the beginning of my blogging time, way back in February of 2007. The recipe for a Nut Mosaic Tart comes from Sunset magazine from 1983. I even got a comment at some point from someone who had lost the recipe and had been delighted to find it again.</p><p>As you know if you have been following this blog, I often take a recipe and play with it. This time I took the tart recipe and reduced the nuts but added poached and peeled Bosc pear and poached and peeled pineapple quince. I used a pre-made refrigerated pie crust in the tart pan, tucking the excess into the tart and pushing the doubled sides into the tart pan curves. Then I ran a rolling pin over the top to cut off any excess dough and neaten the top. That's all it took to have a tart shell ready to fill.</p><p>The most time-consuming part is poaching, peeling, and chilling the fruit. Be sure to pat off excess liquid with a towel or paper towel before chilling. I didn't do that with the pear and so the pear nearly fell apart plus it made the filling just a bit liquid where the pear was.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic09gUHrmXBt2-lq4Bk3-HA3ujP09sG1X30joEzd5jaOn2Npid0XvcN6C7GS2gROnNNSgetmtOGqQYNITXM_yR18f_Kir8ZVncMPf4DToIlFknfXzApnTi-vrFjX69iNy9232J-eQXAp5W1Pf-ysDiHFNbnpYbK9iEua0hxrXaIWm09fvaeoe3Zw/s444/mosaic-pie-whole%20baked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="444" data-original-width="390" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic09gUHrmXBt2-lq4Bk3-HA3ujP09sG1X30joEzd5jaOn2Npid0XvcN6C7GS2gROnNNSgetmtOGqQYNITXM_yR18f_Kir8ZVncMPf4DToIlFknfXzApnTi-vrFjX69iNy9232J-eQXAp5W1Pf-ysDiHFNbnpYbK9iEua0hxrXaIWm09fvaeoe3Zw/s320/mosaic-pie-whole%20baked.jpg" width="281" /></a></div><br /><p><br /></p><p>The taste of this tart is amazing! All of the elements go so well together. It is fragrant with the quince, honey and orange zest, plus the roasting nuts while baking. I does need to chill a bit before serving, but once you do you will be so glad that you made this delicious Harvest Mosaic Fruit and Nut Tart!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLWfc8478-MCfevTb7RcNVzTv1l5HEY_Rhmma8UBIIlCn08XaJPxADSuGVv1CbB8bXZA0ziFO-AzUSZKmk-2tn7lG4pRO40q75qdzyrt9dVjgxheS1Hxfm20WwL3NgNzxpZXZvCiINuY_NrHW6i6E92-e1iihf30bznwzxv4BaDV__fFpvPXN1w/s480/mosaic-pie-slices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLWfc8478-MCfevTb7RcNVzTv1l5HEY_Rhmma8UBIIlCn08XaJPxADSuGVv1CbB8bXZA0ziFO-AzUSZKmk-2tn7lG4pRO40q75qdzyrt9dVjgxheS1Hxfm20WwL3NgNzxpZXZvCiINuY_NrHW6i6E92-e1iihf30bznwzxv4BaDV__fFpvPXN1w/s320/mosaic-pie-slices.jpg" width="240" /></a><br /><br /></div><p><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;"><strong>Harvest Mosaic Fruit and Nut Tart<br /></strong><em><span style="font-size: 11.05px;">Adapted from a Sunset Magazine recipe from around 1983</span></em><br /><br /></span><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">1 9-inch tart pan lined with pie dough</span></p><p><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">1 large Bosc pear, ripe, poached until tender, peeled, cored, tossed with lemon juice and chilled in an airtight container for at least 4 hours. <br /></span><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">2-3 large quince, ripe, poached until tender, peeled, cored, tossed with lemon juice and chilled in an airtight container for at least 4 hours</span></p><p><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">1 cup walnuts, chopped roughly<br />1/2 cup pecans, whole<br />3 eggs<br />1 cup honey<br />½ teaspoon grated orange peel<br />1 teaspoon vanilla<br />¼ cup butter or margarine, melted<br />Sweetened whipped cream (optional)</span><br style="background-color: #ffffcc; font-family: Arial, sans-serif; font-size: 13px;" /><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;"><br />Press pie pastry evenly over the bottom and sides of an 9-inch tart pan with a removable bottom. </span></p><p><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">Arrange slices of poached pear and quince, alternating, with small end in the middle and larger end of each slice toward the side. Set aside.<br /><br />In a bowl, combine eggs, honey, orange peel, vanilla, and melted butter; beat well until blended. Stir in nuts. Pour over fruit into pastry-lined tart pan. If needed, move the nuts around with a fork to scatter them evenly around and over the fruit. <br /><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyWgsBG4S1Vxx01cy6l7E_Sy5DC84L-Jeb9evOjosRAVPmZlCudnJY495A0bEhVO2bUn78jPLOJH0qHj0eollXGlpe4Dmu3aezKYcLfiLhqMUybv5-MRiusGR0pcvaS-6d4ddbN_sNqsgSik3u2n8YcvoHBLKcScwdkd2jA_amYL7qlsd6yv2Yw/s480/mosaic-pie-wholeunbaked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyWgsBG4S1Vxx01cy6l7E_Sy5DC84L-Jeb9evOjosRAVPmZlCudnJY495A0bEhVO2bUn78jPLOJH0qHj0eollXGlpe4Dmu3aezKYcLfiLhqMUybv5-MRiusGR0pcvaS-6d4ddbN_sNqsgSik3u2n8YcvoHBLKcScwdkd2jA_amYL7qlsd6yv2Yw/s320/mosaic-pie-wholeunbaked.jpg" width="240" /></a></div><br /><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;"><br /></span><p></p><p><span style="background-color: #ffffcc; font-family: arial; font-size: 13px;">Bake on the bottom rack of a 350 degree F oven until the top is golden brown all over, about 40 minutes.<br /><br />Let cool on a wire rack. Remove pan sides. Offer wedges with whipped cream, if desired. Makes 10-12 servings.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36460660.post-28389205175685995192023-10-06T21:42:00.000-07:002023-10-06T21:42:45.450-07:00Pancakes and Strawberries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMi8gEYWgqBYv7HwhBodnfQILZpTMUYwqN28ankZJNKtt5MrkHxoE-Mjnd8RMRKTj4ya6dP1KvgG1sGXnyE_xmqhh3RTcneXV1MEtzgZ8PPgyJvI5sPBYHadb29IKbYCM-BTlw3wr9u2Pc68elTu-A10L1qRn5UFrfE_ShhtcSRg5GyJyHzuUNSg/s445/pancakesandstrawberries2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="445" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMi8gEYWgqBYv7HwhBodnfQILZpTMUYwqN28ankZJNKtt5MrkHxoE-Mjnd8RMRKTj4ya6dP1KvgG1sGXnyE_xmqhh3RTcneXV1MEtzgZ8PPgyJvI5sPBYHadb29IKbYCM-BTlw3wr9u2Pc68elTu-A10L1qRn5UFrfE_ShhtcSRg5GyJyHzuUNSg/s320/pancakesandstrawberries2.jpg" width="320" /></a></div><br /><p>You would think that since it is October that the strawberries would not be local, but you would be wrong. Our highway farm stand plants different varieties so that it can sell strawberries from spring through late fall. I like the ones that we are getting now...not too huge, but very flavorful.</p><p>It's been ages since I made pancakes, but I decided to make them from scratch, based on a recipe in the classic Joy of Cooking. For a change I have buttermilk in the fridge. I bought it for the cake that I never made due to illness, but it is still delicious and adds a wonderful tang to these pancakes.</p><p>You can, obviously, top your pancakes with anything you like, so don't turn away from this recipe if strawberries are out of season where you live. Sautéed apples are a good substitution for this time of year in the northern hemisphere. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtNHYc_lVeoncBoeZ6axxC47n0w8TZ31eQQRZh4Rje8sjjZ80R1LP0xV9FIi3MfK8opFrYDpiyHGeTSC25PZcahxg0dULzQWdYMohIgLHUMnjWFwZ2SufcWA9u0Rx3kWRhIQIRQJCcpnHQ21f2IPsf8mOeorWOGG0Ian79ZfIIbnQq-BYxYkNgw/s432/pancakesandstrawberries1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="400" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtNHYc_lVeoncBoeZ6axxC47n0w8TZ31eQQRZh4Rje8sjjZ80R1LP0xV9FIi3MfK8opFrYDpiyHGeTSC25PZcahxg0dULzQWdYMohIgLHUMnjWFwZ2SufcWA9u0Rx3kWRhIQIRQJCcpnHQ21f2IPsf8mOeorWOGG0Ian79ZfIIbnQq-BYxYkNgw/s320/pancakesandstrawberries1.jpg" width="296" /></a></div><br /><p><b>Pancakes</b></p><p>Based on recipe in Joy of Cooking</p><p>1 cup all-purpose flour<br />1/2 cup white whole wheat flour or whole wheat flour<br />1 teaspoon salt<br />3 tablespoons sugar<br />1 3/4 teaspoons double-acting baking powder<br />2 eggs, room temperature<br />3 tablespoons butter, melted, room temperature<br />1 cup buttermilk, room temperature<br />1/4 cup milk, room temperature</p><p>Sift together the two flours, salt, sugar and baking powder.</p><p>In a small bowl, beat the eggs. Add the melted butter, buttermilk and milk and whisk to combine.</p><p>Add the buttermilk/egg mixture to the dry ingredients and whisk just to blend.</p><p>Heat a skillet or griddle over medium-high heat. Grease lightly with butter. Pan is ready when a water drop sizzles when dropped onto the pan. Add batter when pan is ready and let cook undisturbed until small bubbles form around the edges of the pancake. Turn and cook until golden brown. If necessary, adjust heat a bit higher or lower if pancakes are burning before being cooked or are dry in the center.</p><p>Serve at once with desired toppings such as butter, maple syrup, and/or fruit. I love mine with sliced strawberries.</p><p><br /></p>Unknownnoreply@blogger.com0