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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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Cannellini Beans w/ Spinach and Pasta

The starting point for this is to have 2 cups of cooked beans in their cooking liquid. If using canned beans, use a combination of 1/2 cup broth (chicken or veggie) and half a cup of the pasta cooking water (in addition to the pasta cooking water below).

2 cups cooked beans with their cooking water OR 2 cans of beans, rinsed
4 cups loosely packed baby spinach, well rinsed
Olive oil
1 lb pasta (Orecchiette works well)
1 medium onion, diced
2-3 cloves of garlic, minced
pinch of red pepper flakes
1/2 lemon
1 tsp sage
1 tsp thyme 
 Pasta cooking water as needed
salt
pepper 
parmesan cheese

1) Put on water for pasta
2) Saute onions the oil in a large skillet until translucent
3) Add garlic and red pepper flakes and sauté for 30 more seconds while stirring
4) Add beans and their liquid with the sage, thyme and salt and pepper
5) Lower heat and simmer while waiting for water for pasta begins to boil.
6) Add pasta to water
7) Mash about 1/2 of the beans in the pan, leaving the rest whole.
8) If beans start to stick to pan, ladle in 1/2 cup of the pasta cooking water at a time until you have a thick sauce and the beans are not in danger of sticking or browning on the pan bottom
9) Reserve a cup of the cooking water and drain the rest of the pasta
10) Add the spinach to the sauté pan. Add some of the reserved cooking water as necessary if too thick. Stir until the spinach is just wilted.
11) Turn off the pan and remove from the heat.
12) Add the juice from the lemon.
13) add the cooked pasta to the pan and 1 tablespoon or so of olive oil. Toss to coat
14) serve with shaved or grated parmesan


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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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Butternut Squash, Kale and White Bean Soup

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Asparagus Risotto

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