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 ...
Why Béchamel? Because it's the right thing to do. Plus, you should always have butter, flour and milk in your kitchen. Ricotta may not always be on hand. Ingredients: Bechamel 3/6/5 days in the year 3 cups whole milk. If using skim or low fat, substitute some half and half or cream to bring the fat content of the milk up. 6 Tbl of unsalted butter 5 Tbl of flour salt a few gratings of fresh nutmeg, or a pinch of pre-ground 1 box lasagne noodles 6 cups or more of your favorite homemade tomato sauce (with or without meat) 3-4 cups of freshly ground Parmesan cheese Olive oil Bring a large pan of water to a boil to cook the lasagne noodles. While the pan is heating, heat the milk or milk mixture in a separate pan over a medium heat until hot, but not boiling. Stir occasionally. While the other two pans are heating, in a third pan (5 cups or more capacity), melt the butter over a medium heat. Once the butter melts and stops bubbling, slowly add the flour while whi...