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 ...
1 can artichoke hearts, drained and cut in 1/2 1-2 packages mushrooms (mini Bella is what I just used), cleaned and sliced 1-2 oz dried porcini 2 medium onions, diced 1 red pepper, diced 3 cloves garlic, minced 1 tbl fresh thyme leaves (or 1 tsp dried) 1 bay leaf 1/2 cup dry white wine 2-3 lbs mixed heirloom tomatoes (cut in quarters of medium or larger, leave whole if small) 1-2 tbl basil (fresh, sliced or torn) Olive oil3 tsp butter 1) soak dried porcini in 1/2 cup hot water 2) sauté onions in olive oil in a large heavy pot until translucent 3) add red pepper and sauté until soft 4) add butter and sliced mushrooms, sauté until they have released their juices and just started to brown. 5) add chopped dried porcini, garlic and thyme, sauté for 30 seconds 6) add wine, bay leaf and reserved soaking water from porcini. Simmer on medium-high for five or so minutes. 7) add tomatoes and artichokes, bring to a simmer, trum down to lowest setting where you still get an occasional bubbl...