Bread, Beets and Fish

I finally (!) had some time today to tackle the beets.  I ended up with six 1-litre jars and one 500-ml jar of canned beets.  Plus, as an added bonus, I now have six 1-litre jars of beet stock.  The stock will add a nice sweet & peppery flavour to stews or soups, or I can make a pretty pink rice.

Whilst the beets were being canned, I decided to make some fish stock.  My bag of frozen seafood scraps was pretty full, mostly with salmon scraps, so I got a nice lovely salmon stock.  My one Ziploc bag of scraps, plus some stock vegetables, made six 750-ml jars of salmon stock.  Salmon chowder is in the future, for sure.

Lastly, I made some Honey Grain bread.  However, I forgot that my oven electronics shut off when I'm canning (the heat is too much for them), so after the final rise I had to put the loaf in the fridge until I was done canning the salmon stock.  It turned okay, just not as high as normal.

Tomorrow, salsa, relish, and kimchi.

No-Knead bread

Tonight is leftovers for the kids so to fill out the meal I thought I would try out one of those No-Knead Artisan breads.  I made the Rosemary Focaccia.  The recipe said to put the dough in an 8-inch square pan.  I thought that would be way too small so I used a 9-inch square.  I still think it is too small.

When I've made it in the past, I've free-formed it on a baking sheet.  I think I'll do that the next time.  The kids really liked this, though.  I sampled a teeny bit (I don't really eat bread anymore) and the No-Knead gives it a bit of a different texture.  Not unpleasant or anything, just slightly different than traditional kneaded focaccia.

The kids couldn't wait for a piece so the loaf already has been cut so that's why it looks a bit small.  LOL