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Showing posts from February, 2011

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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Baked Sweet Potatoes with Orange Juice and Garlic

2-3 sweet potatoes, sliced lengthwise in quarters and then into 1/2" chunks. (You can leave the skin on) 1-2 cloves of garlic, chopped 2-3 TBL orange juice Olive Oil Salt 1) Preheat oven to 375 degrees 2) Toss potatoes with remaining ingredients 3) Place in a glass baking dish large enough to hold in 1 layer 4) Bake for 40 minutes or until tender, stirring once about halfway through Enjoy
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Great fast pizza dough recipe - limited to no rise time

Followed the enclosed recipe, with a few twists. - Let the dough rest for a bit in a small bowl coated with olive oil, covered with a damp cloth. Sat it on top of the oven while it was preheating. - Made "almost" my own pizza sauce. Sauteed a bit of garlic in olive oil for 1 minute, added 1 small can of tomato sauce, a bit of oregano, heated until just bubbling, then turned down to a simmer. Not a bad idea to do this as early as possible, to simmer it and allow for the sauce to thicken. - When the oven was hot, I sauced the pizza dough, sliced up some mozzarella, and added some parmesan cheese. - cooked it at 500 for about 8 minutes
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Chicken, Barley and Mushroom Soup

2 medium onions, chopped medium 2 large carrots, quartered lengthwise, sliced 2 celery stalks, chopped 1/4 cup Italian parsley, finely sliced 1/2 tsp red pepper flakes 1/2 tsp celery salt 1 tsp herb d provence or thyme 8 cups chicken stock (preferably homemade) 1 cup chopped chicken (dark meat preferred, but any will do) 4-6 zucchini 2 cups sliced fresh mushrooms 1 cup barley (rinsed) salt pepper Saute onions, carrots, celery for 5 minutes or until onions just start to become translucent. Add parsley, red pepper flakes, celery salt, and herbs. Saute for 1-2 minutes. Add remaining ingredients. Bring just to a boil. Simmer for 1 hour or more until barley is soft. Serve.
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