More baking -- in the heat
Since it got so hot out, I've been trying to pace myself with the recipe testing for "The Boston Globe Cookbook," baking two things on the weekends from the dessert chapter, along with another savory dish or two. Alas, every weekend has been terribly muggy, and my kitchen gets almost unbearable.
The gingerbread here overflowed the pan -- I knew it would when I saw how full it was, but decided not to butter another pan and switch it. The cake is very dark and gingery and moist. But I'll have to bake it again another time.
These are "crinkle" cookies, made with lots of chocolate, then rolled in confectioners' sugar. A messy project, but they're a favorite among many bakers.
I really need my head examined to have embarked on this project yesterday morning:
Yes, it's really pot roast. And yes, I really followed these directions: "Cover the pan, transfer to the oven, and cook for 2 hours."
My friend's father is ill and this will be welcome on their table.
The tailor's wife gave me a wonderful recipe for her Armenian chicken and rice, which began by poaching the chicken to get stock to make the rice. She also browns orzo to add to the rice -- an old way to stretch the grains, which I liked seeing. It made an authentic dish, which was plain, but which you can imagine people eating hundreds of years ago.
My oven is off for a few days. Sliced cucumbers for me.
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Do you have a toaster oven and do you have an outlet outside your house? My mom would continue to make roasts etc. in the summer; she just set up the toaster oven outside the house, and voila! She didn't heat the house and we still had baked and roasted items in the summer.
And depending what you do, you can leave the toaster oven inside. We did cornbread in the toaster oven the other day. It bakes quickly, in less time than indicated on the box for an actual oven -- half the time about -- and it tasted great. Less heat in the house was a nice bonus... since it was raining outside and I couldn't move the toaster oven outside.