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Sourdough Turnovers - Cherry or anything

Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet.  - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl.  - whisk the flour, sugar and salt together in ...
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Vietnamese Fish Tacos

Sometimes I open the cabinet and just start cooking. Othertimes, I have a specific flavor or thought in mind, and manage to realize it in the kitchen. This is one of the latter. Great for a summer night, or to remind yourself that summer will be back.

Prepare 1/2 hour or longer in advance
Time to prepare: 10 minutes
Time to cook: 10 minutes

Any dense, white fish - (did this with cod)
2 lemongrass stalks
2-3 tbl fresh cliantro
1 clove garlic
1-2 tbl vegetable oil (not olive oil)
Ground fresh pepper
Soft flour tortillas
Avocados

Chop lemongrass, clilantro and garlic together. Mix with oil, and spread over both sides of the fish. Add a little black pepper, cover, and let it sit for 1/2 hour or longer.

Chop up avacodos and heat up the tortillas 5 minutes before you want to start to cook.

Grill or broil the fish for 5-10 minutes. 

Flake fish into tortillas and wrap. Serve with avacados on the side.


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Sourdough Turnovers - Cherry or anything

Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet.  - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl.  - whisk the flour, sugar and salt together in ...
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Asparagus Risotto

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