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 ...
One of those recipes that started with all the right intentions, and only 1/2 the ingredients on hand. So this is my version...Great for a cold night, over brown rice or anything else. Inspired by Andrew Schloss 3-4 lbs chicken thigh meat (original calls for turkey) 1/3 cup flour Salt Pepper Olive oil 3/4 cup salsa (mild to medium) 1 cup Chicken broth 1-2 cups corn kernels (freeze dried is what I used, you can try frozen or fresh. Original calls for pasole) 1 16 oz can garbanzo beans, drained and rinsed Zest of 1 lime Juice of same lime Cilantro Trim fat from thigh meat. Mix flout with salt and pepper Dredge chicken through flour, reserve remaining flour Heat pan with olive oil until shimmering (I like cast iron, you may not) Brown chicken on each side and remove from pan Add chicken to slow cooker If there is no fat in the pan, add a bit more olive oil or some butter Add reserved flour and toast while stirring for 1 minute or so Add salsa and broth to the pa...