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 ...
Adapted from the NY Times 1 Eggplant, sliced lengthwise in 1/2 inch slices, salted 2 Zucchini, sliced like the eggplant 2 Yellow Squash, sliced like the eggplant 5-6 Roma Tomatos, sliced in half lengthwise, seeds scooped out 6 Portobella Mushroom Caps 1 large sweet potato, peeled, sliced like the eggplant 4-6 Tbl fresh basil, sliced into ribbons Panko breadcrumbs Olive oil Parmesan cheese Salt and pepper 1) Heat grill 2) Microwave the sweet potato slices for 2-3 minutes 3) Dry salted eggplant slices with a paper towel 4) Toss each vegetable with olive oil, salt and pepper 5) Grill the vegetables directly over hot coals, starting with the sweet potato, then the eggplant, zucchini, squash, tomatos, and then the mushroom caps. Start the tomatos cut side down, and then turn them over when they begin to blacken. Press down and cook until the tomatos are soft. 6) Prepare a pan (springform, corning, other good deep baking pan) with olive oil 7) Add eggplant, then 1/2 o...