Category Archives: recipes

Sourdough Pita

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This recipe is about 76% hydration dough, and does not use extra yeast.

Makes 8 flatbreads.

Ingredients

  • 330g all-purpose flour
  • 12g sugar
  • 12g salt
  • 12g olive oil
  • 230g water
  • 165g sourdough starter

Directions

Add all ingredients to the bowl of a stand mixer. Using a paddle attachment, combine ingredients on low until a rough dough forms. Cover and rest at room temperature 30 minutes.

Using a dough hook attachment, knead the dough on medium-low speed for 5 minutes until the dough is smooth and elastic. Cover and ferment at room temperature for 10-12 hours, or refrigerated for up to 2 days.

Turn out onto floured surface and divide into eight equal portions. Form each portion into a ball and rest 30 minutes.

Preheat a baking steel or pizza stone in the center of an oven to 475°F.

Shape each dough ball into a flat disk between ⅛” and ¼” thick, about 8 inches across. Allowed the shaped disks to dry slightly, then flip damp side up I to the stone or steel. (You may also lightly spritz the underside exposed after flipping to enhance pocketing.)

Bake pitas until lightly browned and puffy, approximately 6 minutes each.

Sourdough sandwich bread

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Similar to store bought white bread. This bread is 54% hydration, and uses no extra yeast.

Makes one 9×5 loaf.

Levain

  • 100g all-purpose flour
  • 100g lukewarm water
  • 35g active sourdough starter

Main dough

  • 400g all-purpose flour
  • 25g malted milk powder
  • 12g sugar
  • 9g fine sea salt
  • 60g (about ½ stick) softened, unsalted butter
  • 170g water
  • 235g levain

Prepare levain at least 5 to 8 hours in advance.

Add ingredients to the bowl of a stand mixer. Using a paddle attachment, combine the ingredients until a rough dough has formed. Cover and rest at room temperature 30 to 90 minutes.

Using a dough hook attachment, knead the dough on medium-low speed until the dough is smooth, elastic and slightly tacky. Cover and allow to ferment at room temperature 10-12 hours, or refrigerated up to 3 days.

Prepare a 9×5 loaf pan, lightly oiling then lining with parchment.

Turn out dough onto a lightly floured surface and release any large gas pockets. Gently flatten then roll the dough into a log, tucking the ends under. Cover and rest 15 minutes. Shape the dough, tensioning the surface by sliding it against the bench. Transfer to the loaf pan. Cover and allow 1-2 hours for a second rise, until the dough is about an inch above the rim of the pan.

Bake uncovered 45-55 minutes at 375°F, until golden brown. Allow to cool at least 10 minutes before slicing.

Tomato bisque

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This is a from-scratch recipe I did up on the fly. Measures are approximate because I never measure these things.

A savory soup that expresses more nearly tomato & roasted red pepper soup than traditional. Reduce the measures for the pepper ingredients by half for a more traditional tomato bisque.

Makes approximately 4 servings.

Ingredients

  • 16oz fresh ripe tomatoes, diced (3 large, 4 medium or 5 plum)
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 6 button or baby bella mushrooms, cleaned and roughly chopped
  • 3 oz dry vermouth or dry white wine
  • 4 cloves garlic, smashed and minced
  • 2 to 3 tablespoon olive oil
  • 2 tbsp tomato paste
  • 2 cups chicken broth
  • 1 sprig fresh basil
  • 1 teaspoon smoked paprike
  • 1 teaspoon sweet paprika
  • ½ teaspoon hot paprika
  • ½ cup half & half or light cream
  • ¼ teaspoon crushed red pepper
  • salt & crushed black pepper to taste

Directions

Finely chop onion, carrot, celery. Coarsely chop mushrooms. Peel, smash and mince garlic cloves.

In a 3 quart saucepan, heat olive oil until shimmering and barely smoking. Add mushrooms and distribute in a single layer. Add a generous pinch of kosher salt to help the mushrooms sweat. Sweat mushrooms until well browned, then add onion, carrot and celery. Saute until tender, 5 to 7 minutes.

Add garlic and saute until fragrant, about 1 minute. Add tomato paste and incorporate. Saute the mixture, stirring constantly until Tue tomato paste is Brock red and fragrant, being careful not to scorch the tomato. Add vermouth and deglaze, scraping any remaining fond from the bottom of the saucepan. Add paprikas and pepper flakes.

Add chicken broth, diced tomatoes and a sprig of fresh basil. Raise to a boil, then partially cover, lower heat and simmer for 30 to 60 minutes, allowing the flavors to meld and the vegetables to break down.

The broth will reduce and thicken. Remove from heat and recover the basil stem and leaves. Puree the soup with an immersion blender. Alternatively, allow the soup to cool and, working carefully in batches, puree with a blender or food processor covered with a towel to avoid splashes.

Return the soup to low heat and add ½ cup half & half or light cream.

Banana Coconut Rum Bread

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A sweeter take on Banana Rum Bread, this recipe incorporates malted milk powder, toasted coconut and coconut rum to give a subtly creamy, almost tropical edge to the dish.

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons malted milk powder
  • 3 tablespoons brown sugar for topping
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon Kosher salt
  • 2 eggs
  • 1 1/2 cups mashed banana, about 5 medium
  • 1 cup granulated sugar
  • 1/2 cup 8 tablespoons unsalted butter, browned
  • 3 oz coconut, spiced rum
  • 3 tablespoon toasted, shredded coconut
  • 3 tablespoons shredded coconut for topping

Instructions

Preheat oven to 350 degrees F. Grease a 9 X 5-inch bread pan with butter or cooking spray.

Prepare toasted coconut. Finely mince coconut flakes or blitz in a food processor. Spread on tin foil in an even layer and toast at 300°F until light brown, about 4 minutes. Set aside to cool.

Prepare the browned butter. In a medium skillet over medium heat, melt the butter and maintain heat until amber in color, swirling frequently, 6 to 7 minutes. Remove from heat and add the rum to the pan to halt the cooking. Allow to cool.

In a large bowl, whisk together flour, milk powder, toasted coconut, baking powder, baking soda, cinnamon, salt and nutmeg.

In a medium bowl, lightly beat the eggs. Mix in the banana and sugar. Add butter / rum mixture to banana mixture and thoroughly incorporate.

Add banana mixture all at once to dry ingredients and stir until just mixed. Do not over mix.

Transfer batter to greased loaf pan. Combine brown sugar with reserved coconut and sprinkle evenly over top.

Bake for 55 – 60 minutes or until a toothpick inserted into the middle comes out clean. Note: Cover loaf with some tin foil in the last 15 minutes of baking should it begin to darken too much.

Remove from oven and place pan on wire rack to cool for 15 minutes.

The bread slices best after being left in plastic wrap overnight.

Sourdough English Muffins

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Ingredients

  • 1 cup (8oz, 224g) active sourdough starter
  • 3/4 cup (6 oz, 180 ml) warm water
  • 1 cup (8 oz, 240 ml) buttermilk, warmed to room temperature
  • 1/4 cup (2 oz, 56g) vegetable oil
  • 5 cups (25 oz, 700) all-purpose flour
  • ¼ cup (2.5 oz, 75g) honey
  • 2 teaspoons salt
  • ½ teaspoon baking soda
  • Cornmeal for dusting

Instructions

Combine the starter, water, milk and 2 cups of the flour in the bowl of a stand mixer or a large mixing bowl. Mix on low speed until combined. Cover the bowl and set aside for 30 minutes.

Add the honey, oil and salt and mix to combine. Switch to the dough hook if using a stand mixer. Add the remaining flour and knead until the dough clears the sides of the bowl and clings to the hook. Knead the dough for 2-3 minutes. If mixing by hand, add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand.

Transfer the dough to a lightly oiled bow, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cove the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure one last time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.

Turn the dough from the bowl and knead briefly to form a smooth ball. Lightly sprinkle your work surface with cornmeal. Roll the dough to 3/8” thick. Cut muffins with a 3” biscuit cutter. Reroll the scraps and continue cutting until all the dough is used. You should get about 16 muffins. Place the muffins on an ungreased baking sheet. Cover the pan and let the muffins rise until almost doubled in volume, about 1 hour.

Preheat a griddle or cast-iron pan over medium-high heat. Reduce the heat to medium-low and lightly oil the pan. “Bake” the muffins for about 8 minutes on each side until well-risen and deep golden brown. Keep an eye on the heat so the muffins don’t burn. Adjust the heat as needed. Cool on wire rack. To serve, split and toast.

The muffins freeze very well.

Attribution unknown.

Pasta with Sausage, Peas and Cream Sauce

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This is a one-skillet weeknight meal which can be prepared in about 20 minutes.

Pasta with Sausage, Peas and Cream Sauce
Pasta with Sausage, Peas and Cream Sauce

Ingredients

  • 1 pound cooked short pasta, such a Penne, Rotini, Cavatelli, etc
  • 1 pound sweet Italian sausage, casings removed
  • 12 oz frozen peas
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 tablespoons butter
  • 1 cup whole milk
  • 1/4 cup grated parmesan cheese, or to taste
  • 1/2 teaspoon red pepper flake
  • salt and pepper to taste

Directions

Heat a large skillet over medium high heat. Saute chopped onion in butter until tender and translucent but not browned, about 5 minutes. Add minced garlic and red pepper flakes, and saute until aromatic, about 1 minute.

Add uncased sausage to the pan and saute until well browned. Add frozen peas and combine well, simmering until peas are thawed but still firm.

Slowly add milk, stirring constantly until combined and starting to bubble. Add grated parmesan cheese and stir until thickened. (Note: if the sauce does not thicken, combine one egg yolk with 2 tablespoons of warm water, and and slowly add to the mixture for a more carbonara like sauce.)

Add salt and fresh cracked black pepper to taste.

Cracker Barrel Chicken and Dumplings

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Ingredients

  • 1 (3 -6 lb) frying chickens (any whole chicken will do)
  • 2 quarts water
  • 2 teaspoons salt
  • 1⁄2 teaspoon pepper (I use coarse ground and double it)
  • 2 cups all-purpose flour
  • 1⁄2 teaspoon baking sod
  • 1⁄2 teaspoon salt
  • 3 tablespoons shortening (I use Crisco sticks)
  • 3⁄4 cup buttermilk (I add 1 tbsp. vinegar to 1 cup milk let sit 5 minutes, then measure 3/4 cup)

Instructions

Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil.

Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).

Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces.

Bring the broth to a boil and add pepper.

Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.

Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.

Stir in the chicken and serve. If using a pressure cooker, high pressure for only 20 minutes with a 10 minute natural release.

It can also be done in the crock pot with 3-4 cups water but someone has that book so at this time I cannot give cooking times.

Italian Ricotta Cheesecake

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This recipe requires a pressure cooker, or special baking technique. Accommodates at 10 inch spring form. Decrease recipe by ⅓ for a 7 inch spring form.

Italian Ricotta Cheesecake
Italian Ricotta Cheesecake

Ingredients

Cheesecake Batter

  • 12 ounces cream cheese, at room temperature
  • 24 ounces whole-milk ricotta cheese, drained
  • 1½ cup sugar
  • 1 teaspoon cornstarch
  • ⅛ teaspoon salt (a pinch)
  • 1 teaspoon vanilla extract (or ½ tsp vanilla + ½ tsp amaretto liqueur)
  • Zest of 1 lemon or orange
  • 3 large eggs

Graham Cracker crust (Optional)

  • 1 sleeve graham crackers, finely crushed
  • 4 tablespoons butter, melted

Directions

Drain the ricotta cheese in a fine mesh sieve or in a piece of cheesecloth for at least one hour. Extract about ⅔ to ¾ cup of whey.

Prepare a 10 inch spring form pan. Coat the inside liberally with neutral oil or butter. Optionally line the bottom of the pan with a circle of parchment. Prepare the pressure cooker with 1 to 2 cups of water in the bottom, and set a trivet. Prepare a tinfoil sling for the spring form pan by folding a long sheet of foil (twice the diameter of the pan) in thirds lengthwise.

Prepare the graham cracker crust, if using. Finely crush one sleeve of graham crackers in a plastic bag, or blitz to a fine meal in a food processor. Combine graham cracker crumbs with 4 tablespoons of melted butter, tossing to thoroughly distribute. Pour the mixture into the bottom of the spring form pan, and press into an even layer about ¼ inch thick, pulling the crumb mixture about ½ inch up the side of the pan.

In a stand mixer, beat the cream cheese, ricotta, sugar, salt, and cornstarch until well blended, about 3 minutes. Add the vanilla and lemon zest, and stir until combined. Add eggs one at a time and stir on low until incorporated, not overworking the batter.

Transfer the batter to the spring form pan, gently pouring to not disturb the graham cracker crust. Tent the pan loosely with foil, then carefully lower the pan into the pressure cooker with the sling, resting on the trivet. Make sure all of the foil is tucked neatly inside the cook pot, then set the lid and seal the pressure cooker.

For a 10 inch spring form cake, set the pressure cooker to high for for 55 minutes. Allow to cycle and fully release, total time 2 hours. Opening the valve before the pressure cooker is fully release may make the cake crack or heave.

Allow the cake to cool, then refrigerate 4 hours to overnight before serving.

Adapted from Dad Cooks Dinner – Instant Pot Italian Ricotta Cheesecake

Beef Stroganoff

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Use a tender and well marbled braising cut such as ribeye, flank, short rib or chuck.

Ingredients

  • 1⅓ lb well-marbled beef, cut into thin strips
  • 16 oz white button or Baby Bella mushrooms, thinly sliced
  • 1 onion, thinly sliced from crown to root
  • 2 cloves garlic, finely minced
  • 1½ cups beef broth
  • ½ cup table cream or sour cream
  • ¼ cup dry white wine
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • ½ tsp ground thyme
  • ½ tsp ground oregano
  • ¼ tsp grated nutmeg
  • 1 lb flat egg noodles, cooked and drained

Directions

Heat 2 tbsp olive oil in a large skillet over medium heat until barely smoking. Sear beef on both sides and remove to a clean plate. Add butter and mushrooms, saute until the liquid has sweated out but the mushrooms are not browned. Add onion and saute until tender and translucent. Add garlic and saute until aromatic. Add the meat back into the pan, then dust flour over top and stir to combine.

Add the wine and deglaze the pan, scraping up fond. Add beef broth, thyme, oregano and nutmeg, then raise to a simmer. Lower heat and simmer uncovered over low heat, stirring occasionally, until the liquid is reduced and thickened and the meat is cooked through, about 15 minutes.

Meanwhile, prepare the egg noodles per the directions on the package. Strain and set aside.

Finish the sauce when the noodles are done. Lower heat stir in ½ cup table cream or sour cream.

Sourdough Bavarian Pretzels

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This recipe is a bit of an experiment, combining a few techniques.

The starter either may be incorporated directly into the other ingredients as directed below, or added to autolyzed flour with the remaining ingredients.

Using 12.5% whole wheat flour will help to produce a more sour final product than using only white flour.

Using sodium hydroxide (lye) is a traditional method in pretzel making. The more aggressive base in the bath helps to gelatinize the starches in the surface of the dough, promoting Maillard browning. Use food grade lye powder at a rate of 30g/L for the bath. When working with lye powder, take care not to allow contact with skin or eyes. Do not use uncoated aluminum or iron utensils and cookware– only use steel or glass. Finally, dilute the lye powder with water before adding to the final volume, and raise heat slowly.

Ingredients

Bake time: 15 minutes at 450°F

  • 500g all purpose flour
  • 100g whole wheat flour
  • 400g sourdough starter 100% hydration
  • 320g room temperature water
  • 16g salt
  • 16g brown sugar
  • 3% sodium hydroxide (30g/L) bath

Directions

Prepare a sourdough starter (100% hydration) in advance. Weigh out 400g of starter and combine with 320g room temperature water in the bowl of a stand mixer. Add salt, sugar and half of the flours. Mix on low until just combined. Add the remaining flour and change to a dough hook. Mix on low speed until just combined, then cover and rest for 30 minutes to one hour to hydrate the dough.

The dough will be have a sticky, slack texture when it has fully hydrated. Knead the dough in the stand mixer with a dough hook attacked, about 5 or 6 minutes and occasionally scraping down the sides. The dough is kneaded when it pulls away from the bowl, and passes a windowpane test. Turn dough out into a lightly oiled cambro or square baking dish and cover. Allow to ferment for 4 to 5 hours, performing stretch and folds every 30 minutes until dough has fully fermented. Proof dough 4 moee hours at room temperature, or refrigerwted overnight.

After the dough is proofed divide dough evenly into 12 pieces, approximately 100g each.

For traditional pretzels, shape each piece into a rope approximately 20 inches long, and ¾ inch thick, or 50cm by 1.5cm. Do not overwork the dough, and allow it to rest if it becomes too elastic. Form a bend in the rope, twisting the ends twice then folding over, lightly pressing the tips to adhere them to the bend. Arrange on lightly greased parchment squares, allowing room to expand as the dough rises for its final proof, about 2 hours.

Preheat oven to 450°F and prepare a steel cooling rack over a baking sheet.

Prepare a bath of 3% sodium hydroxide (lye) in a nonreactive pot. Dilute 30g of food grade sodium hydroxide powder in 1L water. Raise the bath to a gentle boil, being careful so avoid skin contact.

Working in pairs, transfer pretzels to the bath one at a time by lifting the parchment squares and gently turning into the bath. Simmer each pretzel 10-15 seconds, turning once. Remove pretzels to the baking rack and allow to drain. Do not rest pretzels after the bath. Immediately transfer the pretzels on the rack to a 450°F, baking for 15 minutes and turning once.

Pretzels may be salted prior to baking, or lightly moistened and pressed into a dish of salt before warming.

Freeze unsalted pretzels in a freezer back for up to 2 months. Lightly moisten pretzels and salt before warming in a 325°F oven for 5 minutes.