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 ...
2-3 slices of bacon (optional)
1 cup diced carrots
1 cup diced celery
1 small to medium onion, diced
1 butternut squash, peeled, deseeded, cubed
3 cups chicken broth (veg broth would work as well)
2 cups water
1 bunch of kale, rinsed well, trimmed of ribs. (you can dice the ribs and use in step 2 if you'd like, or not)
Salt (just a bit, the bacon and the pecorino will add more salt)
Pepper (I actually used Grans of Paradise here, but pepper does well enough)
Small bunch of parsley (or rosemary sprig, or thyme, you pick)
1-2 cups of cooked white beans of your choice. If canned, rinse well.
Pecorino cheese
1) Brown bacon in soup pot. Remove. Make yourself a BLT.
2) Saute carrots, celery and onion in the bacon fat. Use the diced kale ribs if you like.
3) Add butternut squash, and stir to coat with oil. Saute for 1 min.
4) Add broth and 1 cup of the water.
5) Bring to a boil and simmer on low for 10-15 minutes or until squash is just soft (al dente for the pasta lovers)
6) Add kale, salt, pepper and herb of choice. Simmer for another 10 minutes
7) Add beans and simmer 3-5 minutes until beans are heated through
8) Remove herb sprig
9) Serve with finely grated cheese.
1 cup diced carrots
1 cup diced celery
1 small to medium onion, diced
1 butternut squash, peeled, deseeded, cubed
3 cups chicken broth (veg broth would work as well)
2 cups water
1 bunch of kale, rinsed well, trimmed of ribs. (you can dice the ribs and use in step 2 if you'd like, or not)
Salt (just a bit, the bacon and the pecorino will add more salt)
Pepper (I actually used Grans of Paradise here, but pepper does well enough)
Small bunch of parsley (or rosemary sprig, or thyme, you pick)
1-2 cups of cooked white beans of your choice. If canned, rinse well.
Pecorino cheese
1) Brown bacon in soup pot. Remove. Make yourself a BLT.
2) Saute carrots, celery and onion in the bacon fat. Use the diced kale ribs if you like.
3) Add butternut squash, and stir to coat with oil. Saute for 1 min.
4) Add broth and 1 cup of the water.
5) Bring to a boil and simmer on low for 10-15 minutes or until squash is just soft (al dente for the pasta lovers)
6) Add kale, salt, pepper and herb of choice. Simmer for another 10 minutes
7) Add beans and simmer 3-5 minutes until beans are heated through
8) Remove herb sprig
9) Serve with finely grated cheese.
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