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 ...
All purpose sauce for use in a range of recipes. 2-3 Tbl olive oil 3-4 large carrots, diced 1-2 stalks of celery, diced 2-3 onions, diced 3-4 cloves garlic, minced 1/3 cup of fresh parsley, chopped 1 anchovy, finely minced 2 Tbl concentrated tomato paste 1/2 cup dry white wine 4 28oz cans of tomatoes (chopped, diced, whole, or a mix) Thyme Oregano Salt Pepper Heat olive oil in a large pan Add vegetables and saute until onions are translucent Add garlic, parsley and anchovy and stir for 30 seconds Add tomato paste and stir to incorporate well, continue to cook for 1 minute Add white wine, and stir well. Cook for 1 min Add tomatoes, spices and salt and pepper Bring to a simmer, reduce heat to as low as possible while still getting the occasional bubble Cook for 30-45 min, stirring occasionally. You may have to play with the heat a bit, turning it up if the sauce is not bubbling once and awhile If your kids don't like the "bits" of the veggies, feel...