So...whats for dinner?
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Not so much work. I know I will be using King Arthur Flour and they have a great conversion tool on the website. I always translate to weight before doing a new bread formula. Slight change of plan though. Those blasted pantry months got into my glass container of Pumpernickel flour, so I am using the "Perfect Rye Blend" which will in the end be too light. I am surprised by a full tablespoon of yeast for a starter. I might have a backup plan just in case the dough creates too light a crumb. One of the many reasons I love cooking. Everyday is a new adventure!
Tonight was supposed to be a Rosh Jogan, an Indian lamb curry, but the lamb took so long to thaw we went to Plan B.... frozen meatloaf slices with some mashed potatoes. Why? So I had potato water of course! Feeling quite rotund. Curry is in the oven now. Will be perfect for tomorrow night's dinner. Stews always taste better the next day after all.
Eric, can you possibly afford induction? I understand that it is very expensive, but I was very impressed with it on a house swap.
*susan*0 -
oh, here is the link to the convertor: http://www.kingarthurflour.com/recipe/master-weight-chart.html0 -
It does seem like a lot of yeast. Could probably get by on less.
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Where is everybody???
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Everybody here spent the day in Ft. Worth and just got home. Coffee in hand, washer on. No idea what DH will have for dinner. I'm having graham crackers at the moment with my coffee.
I did manage to resist fresh figs at Tom Thumb. But overspent at Central Market. WooHoo.0 -
shopping for Thanksgiving stuff. Then resting up. Tomorrow is cleaning day. Wednesday is pie making day. Hope I can pull it all off.0 -
Monica, your schedule is identical to mine! Boy was shopping a nightmare today.
Supper was an easy grilled ham, stovetop mac and cheese, steamed broccoli and applesauce.
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I was at a client office today. Generally this week is not available for clients, but these guys have given me a LOT of money this year, so I agreed to come in. Tonight I refreshed my regular starter for the stuffing bread. Washed down some horizontal surfaces in the living room, threw some old catalogs into the recycling pile, cleaned the window seat, and started pulling out things like cocktail napkins, etc. Moved a bunch of stuff down to the basement so I have more places to land things. Every year I forget how much effort it takes to get the place ready to cook up a storm.
Tomorrow morning, first thing, we will head out to the farm for most of the shopping. On the way back, will make a quick stop at Penzey's and Whole Foods. I have one other supermarket that needs a visit, but might not pull that off during this trip. Tomorrow, bake off the white bread, make the cranberry compote, roast veggies and make vegetable stock, and more I am sure. The kid will make the pie dough and then I will clean up after her.
At three pm our lamb should arrive. The friend that splits one of the lambs with us has been roped into meeting my Mother in Nashua to exchange the animals. The whole thing is out of control. I WILL NEVER FALL FOR THIS AGAIN. My mother just is out of control sometimes.
Tonight's dinner was a lamb masala gosht [spicy stew] with lentils and rice. Tomorrow's dinner will be exactly the same. Wednesday we will eat out.
*susan*0 -
So, I could use your help. As you know, the kid has a boy, who has two cats, and they all live with us right now. In the past, they have eaten T-Day dinner at our house in the early afternoon [one of main reasons we eat early] and then head north to his family's dinner at 5pm, 40 minutes north. This day stresses both of them to no end. This year, my kid called his mom and said, this year we won't make it for dinner, just expect us for dessert. His family "gets" Easter so the kids thought this was a good compromise. Evidently not!
Instead, his family has changed their dinner to 1pm for the first time in the boy's 30 year memory! Net result is, the kids will only have dinner with us. [passive-aggressive much?]
Trying to be supportive, I asked him tonight if there were any holiday dishes that his family serves that we don't. I expected some g-dawful casserole with canned onions, or something. Nope. His fondest T-Day memory is a Pumpkin Roll. Googling quickly found a Libby's Pumpkin version and then some riffs on websites I don't trust at all.
Though I see no reason to add yet another dessert to our three traditional pies, pumpkin roll it is! So, does anyone have a good pumpkin roll recipe that they can share? Can I stuff this with something beside cream cheese? Does anyone have a tried/true recipe? Am I out of my league here?
*susan*0 -
Susan, I don't know anything about pumpkin rolls per se but I don't see why you couldn't use a whipped cream type of filling. I used to work in a bakery that was known for it's pineapple roll, which was a spongecake with a pineapple whipped cream filling, jellyroll affair. Delightful. I think your gesture here is lovely.
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Wish I could say I was T- giv shopping...but in fact, I was organizing my messy recipe file (euphemism) so I could find my T-giv menu and recipes.
Done!
So tomorrow I will shop for what I still need...mainly veggies including those controversial brussells sprouts (love the ones on the stalk I get from Traders... they taste really fresh...if you like their taste!). And since we are having our tiny T-giv football fest, I am even thinking of roasting only a turkey breast with separate legs since DH loves those. This would be a major departure for any t-giv we've ever had, and I'm sure the mini crew will be fine with it. In fact, on our walk this afternoon DH and I stopped at the local food store to pick up some salmon for dinner and I showed him the turkey breasts and separate legs and he was very happy with that option. Yay....and I could still get a partial carcass for soup!
Tonight we had baked teriyaki salmon, Greek salad, and sauteed kale with garlic, red onion and walnuts.
We also each had a small whole wheat soft pretzel (I impulsively made some last night) for a carb! Odd with dinner but good, ad a bit healthy.
So Susan, given your feeling about those two crucifers, do you even let broccoli rabe pass your front door? I'm always amazed that I love all of those vegetables...but glad I do since I use them each AM in smoothies and often for dinner in some form.
Happy cooking everyone.....
Carrie, so excited for you with your new home. Your story about staying there reminded me of when we stayed the first night in our newly built lakehouse.....definitely camping out on raw floors for us....which is very different from your experience I'm sure. And such excitement! Congratulations!0 -
Lacey, Love broccoli rabe.... just don't love the price. I generally sauté them with olive oil, red pepper flakes and garlic. So delicious. To me, the two just are worlds apart. Funny, eh? I think getting turkey parts is brilliant. I roasted two turkey drumsticks and wings this week and the drumsticks were delicious! I will do that again later this winter it was so good.
Nancy, how about a really high quality ice cream as the filling? If that isn't a good idea, how would you flavor the whipped cream? Just vanilla? A bit of the spice blend that is in the cake? Remember, I am dessert-challenged.
*susan*0 -
We had Asian noodles with sautéed carrot, onion and cabbage, and pork potstickers for dinner tonight - which occurred after I was almost run over by a lunatic in the Whole Foods parking lot! I mainly prepared this because I needed to test out my old electric wok which has not been used in a number of years, but is needed tomorrow for the Thanksgiving fajita lunch at DH's office. Yes, I said fajitas. I guess nobody wanted to have turkey, so fajitas it is!
susan - Ina Garten has a pumpkin roll recipe, but it is the standard cream cheese filling. My DH loves pumpkin roll but every time I make it I swear more than I do with any other recipe. I can never get the fleepin' cake out of the pan, into the towel, and the paper off of it! If we had to pay a "swear jar" I would go broke in one day! I made a 4 layer pumpkin cake with a pumpkin and whipped cream filling for our Tampa BCO lunch a little over a week ago. Everyone enjoyed it, so I think you could make the roll - basically the thin and flexible cake part according to the recipe, but instead of the cream cheese do some cooked pumpkin combined with powdered sugar, cinnamon, and whipped cream. The cake itself is light enough that I don't think it would squish that light filling out. Then dust the top with more P sugar - what do you think?0 -
Cinnamon ice cream perhaps? Wowza!
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Pumpkin roll way beyond my meager cooking skills. Did find this.
http://spinthemeal.wordpress.com/2013/10/05/pumpkin-spice-cake-roll/
or this from Paula Deen. Both I think are cream cheese free.
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-roll-cake-recipe2/index.html
I'm drooling looking at all of them. I might even try one well maybe 1/2 of one for us.0 -
Oh yes I can testify to the almost being run over. Left a Krogers because of that today.Just could not get a parking place, circle around and it was taken. I feel it is God telling me am not where I should be.0 -
Special, I saw Ina's recipe. Complete ripoff of the original Libby's version. Oh dear... swear jar? Now I am nervous! Must butter the pan and the paper well then. And do an interpretive dance to the pumpkin roll g-d.
Cinnamon ice cream! Oh yea.... that actually sounds good. I think with Specials caution, I should make this tomorrow just in case I need to do it a second time. Wrap it around some high quality ice cream, and freeze it. Just need to find room in a freezer.
I was so naively optimistic. Now I am nervous.
*susan*0 -
This is one of ina's using mascarpone. Is the same as libby's?
http://m.foodnetwork.com/recipes/284779
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The cake is fundamentally the same. All the cakes are the same out there in recipe-land. The fillings are where the changes occur. I read more darn pumpkin roll recipes in my panic!
*susan*0 -
I like the mascarpone filling.
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I like the interpretive dance idea! I may just do one even though I am not making the fleepin' pumpkin roll!0 -
Susan, I would ask him what kind of filling he liked. I have often made dessert logs with ice cream filling. You might find a specialty line of ice cream that makes a special flavor for Thanksgiving that would be good.
Tonight I've been remembering holidays growing up. When Dad was growing up he raised turkeys for sale to neighbor farmers, and for home consumption. He not only learned how to pick out the best turkey but when he finished carving it you could have put it back together like a jigsaw puzzle. When I was in junior high he found a local farmer that raised a small free range flock for sale each year. Normally his customers just ordered their bird and picked it up oven ready the day before. He let us come out the weekend before and pick out a bird which he would tag for us. Wed. morning we would go to pick up our bird. When we got there he would kill and clean it for us. Those were probably the best turkeys I've ever eaten.
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just found this thread and got some great ideas for meals. Summer is fast approaching here in New Zealand and the weather is great. I'm going to crank up the BBQ and marinate some chicken steaks served with green olive salsa, baked potatoes and green salad. Strawberries and ice cream for afters. I had chemo this morning and the steroids make me so hungry I've been eating Xmas mince pies all afternoon.0 -
Hello Shazza! You are trying to make us jealous, yes? LOL while we will sometimes grill the turkey for thanksgiving we do it in 20 degree (farenhigt) sp... and snow. LOL
Susan, I make a chocolate roll and I use a ricotta filling. It's great..just add an egg and something a bit sweet, honey or sugar or substitute. I think that would be nice and light but good for the pumpkin roll.
Tonight I had sloppy Joe from the grocery store deli. It's pretty good. I can just get enough for two meals with no mess. Also finished the bean casserole. Gotta keep up the mag level! LOL of course I had some dark chocolate too. It's actually the highest magnesium food. LOL.0 -
I dreamt about rolling pumpkin cake all night long. I am totally exhausted!
*susan*0 -
I was thinking about it too while I was trying to go to sleep and I'm not even making one!
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No good deed goes unpunished Susan ;-D
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Pillsbury or somebody makes a frozen cheesecake in a tub...thaw and add pumpkin spices and put in your roll. I have only made a pumpkin roll once and had trouble rolling it...it cracked. I now leave it to my sister, who does it perfect all the time. Or our local Wegmans store has them already made. Susan, you are such a dear to put so much effort into making sure he gets a favorite.
I got my groceries last night after work at 9 pm...it was perfect...no one in the store, but when I got home with the loot DH was asleep on the couch. Funny story...the cashier says to me as I was unloading stuff onto the conveyor " I need to see your ID" I was like what the heck, I didn't buy any alcohol...but there it was...the cooking sherry for my onions! who knew ha ha
Welcome Shazza ohhhh summer. So glad those steroids are giving you an appetite during your chemo0 -
Susan, I'm here getting anxious for you, too! Rolling a cake has never been my forte. I'll be interested to hear what filling you settle on....and I'd be very tempted to avoid the rolling and make it with filled layers. Afterall, it will never be the dessert he is used to. Ahhhh, the sweetness of holiday dynamics. Ditto about 'no good deed.......'
Welcome ShazzaKelly.........envying your temps right now!0 -
My life did NOT conform to my timeline today. I woke up late. The farm was mobbed. There was no parking at Penzey's. My husband wanted me to make lunch. And then my dear friend Pat's partner arrived with the lamb, and man did he need to talk with someone who "gets" what Pat and he went through. What a wonderful man and so we chatted and chatted and chatted. And then it was 3:30 and I had not even begun. So today I have been able to roast vegetables to enhance the turkey stock and make a veggie broth. Turn the white bread sponge into dough, and it is now on its second rise. Will bake tonight. The kid has all the pie doughs in the fridge chilling. I haven't made the pumpkin roll, or steamed the pearl onions, or made the béchamel. And that is it. _sigh_
Last night's dinner was enhanced by a take out Chana Masala from our local, if mediocre, Indian restaurant.
I have decided to make a mascarpone cheese with whipped cream filling for the pumpkin roll. Tonight I will research the proportions. I also bought some cream cheese in case I need that for stabilizing the cream. Our dessert menu is now apple pie, blueberry pie, and pumpkin roll. We have enough cream to whip some up and Shaws Farm ice cream, vanilla of course.
Need to update my timeline.
*susan*0
