More About Food

[gnomi]

So as I mentioned yesterday, we observed Second Thanksgiving on Shabbat. But that wasn't the only cooking I did this weekend. Starting with Wednesday night, I cooked the following:

To bring to our hosts on Thanksgiving Day:

-- Wheat-free (though not gluten-free) pumpkin bread (adapted from recipe from oracne)
-- Cranberry-apricot chutney (recipe from scarlettina, years ago)

For Shabbat:

-- Challah (with assistance from Squeaker, who proved excellent at keeping track of how many cups of flour I'd put into the mixing bowl and who proved herself an excellent counter of eggs)
-- Roasted turkey (spiced with garlic powder, pepper, paprika, roasted at 350 until it was 160 degrees at the breast and the juices ran clear in the legs)
-- Roasted chicken (spiced same as turkey, above; cooked until it looked like Shabbat chicken)
-- Herbed stuffing (combination of a number of recipes; ended up using bread, boxed vegetable broth from Trader Joe's, chopped onion, chopped celery, sage, thyme, rosemary. Cooked outside the bird, so technically dressing not stuffing. Baked about 30 minutes covered and then about 10 uncovered.)
-- Roasted butternut squash (I made up my own recipe after looking at a number of recipes online. Drizzled with vegetable oil and sprinkled with cinnamon sugar, then roasted at 350 degrees until I remembered it was still in the oven).

Comments

[stormsdotter.livejournal.com]

Please let me know when you perfect gluten-free challah. The worst thing about being gluten intolerant is that I miss fresh-baked, chewy bread.

[gnomi.livejournal.com]

I have a cup-for-cup white flour replacement that I use, but I haven't tried it with challah ever. I'll let you know if and when I do.

[stormsdotter.livejournal.com]

Thanks!

[rivkaesque.livejournal.com]

how on earth did you manage wheat free but not gluten free? I though gluten was a wheat protein.

[gnomi.livejournal.com]

My mother is wheat intolerant but can have spelt, so the pumpkin bread has spelt flour in it. Spelt and wheat are relatives, but one bothers her and the other doesn't.

I have made this bread gluten-free, as well, but I like the texture a bit better with the spelt flour added.

[china_shop]

Wow, that's a lot of cooking!

with assistance from Squeaker, who proved excellent at keeping track of how many cups of flour I'd put into the mixing bowl and who proved herself an excellent counter of eggs

And that sounds like very valuable assistance. :-)

[vettecat.livejournal.com]

We also differentiate between dressing and stuffing; S's family recipe is really dressing, though it confuses people when we refer to it that way.