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.

Chicken tortilla soup #2

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A savory, hearty chicken soup with mild heat. Serves 10.

Ingredients

  • 2 boneless, skinless chicken breast, trimmed
  • 6 cups chicken broth or stock
  • 2 oz dry vermouth
  • 2 oz apple cider vinegar
  • 1 large onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, smashed and minced.
  • 1 green bell pepper, cleaned, seeded and diced
  • 2 tablespoon tomato paste
  • 1 can diced tomato, 28 oz.
  • 1 can black beans, drained, 15 oz
  • 1 can whole kernel corn, drained, 15 oz
  • 1 teaspoon chili powder
  • 1 teaspoon ground oregano
  • 1 teaspoon dried cilantro
  • ½ teaspoon chipotle powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • Salt & pepper to taste
  • Olive oil

Directions

In a 5 qt pot, heat olive oil over medium-high heat until shimmering. Meanwhile trim and dress chicken breasts, seasoning liberally with salt and ground black pepper. Sear breasts on both sides until golden brown, and a blonde fond has formed. Set aside.

Reduce heat and saute onion, celery and pepper until tender, about 6 minutes. Add garlic and saluted until fragrant, about 1 minute. Add tomato paste and combine, sauteing until deeply ruby colored and aromatic, about 3 minutes. Deglaze with vermouth, scraping up the fond and reduce liquid.

Add chicken broth, spices, vinegar, tomatoes with canning liquid, drained beans and drained corn. Stir to combine and raise heat to high until boiling, reduce heat to medium low and simmer 30 minutes.

While the soup comes to a boil, dice the chicken into bite sized cubes. Add the cubes to the soup in the last 10 to 15 minutes to warm through.

Serve over braised rice with a wedge of avocado, pinch of cheese, sprinkle of tortilla strips or dollop of sour cream.

Buttermilk Brioche

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This is a buttery and flavorful brioche dough recipe suitable for loaves and donuts.

Buttermilk brioche loaf

Ingredients

  • 450 gram bread flour (12% protein)
  • 3 eggs medium size
  • 150 gram sourdough starter 100% hydration
  • 35 grams water
  • 60 gram buttermilk
  • 230 grams butter, cubed and softened (approx 2 sticks)
  • 30 gram sugar
  • 20 gram sea salt

Directions

Prepare a starter and allow to ripen. When the starter passes a float test, combine starter, water, buttermilk, flour, salt and sugar in the bowl of a stand mixer and affixed with a dough hook. With the mixer on low, add eggs one by one until a rough, shaggy dough forms. Rest 1 hour.

With the mixer on medium, add cubes of butter one by one, allowing each cube to completely incorporate before adding the next. Scrape down the sides of the mixer occasionally. The dough should become silky smooth and elastic. Cover with plastic wrap and rest until dough has expanded by 30%, about 4 hours. Performing a stretch and fold approximately each hour until the gluten stiffens.

Cover in an airtight container and ferment refrigerated up to 2 days before shaping.

After fermentation, warm the dough to room temperature and shape. Allow to rise until doubled in size. If baking, brush down with egg white and bake in a 375°F oven 25-30 minutes, until a temperature probe inserted to the center of the loaf registers 209°F. Allow to fully cool before slicing.

Swedish Meatballs (Köttbullar)

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This is a traditional recipe as presented on YouTube’s Alex the Cooking Guy “Swedish Meatballs” episode. The units are converted from the given recipe and adjusted based on observations.

This recipe freezes well for longer term storage. Arrange the finished meatballs in a single layer on a parchment lined baking sheet and freeze uncovered until they will will not stick, about 2 hours.. Seal frozen meatballs in a freezer bag and store up to 2 months. Reheat meatballs from frozen in warm gravy.

Makes approximately 20 meatballs.

Ingredients

This recipe forms a loose, delicate meatball. Be sure to keep the meat mixture cold, and do not over work or the meatballs may crack while cooking.

Meatballs

  • 200 g ground beef
  • 100 g ground veal
  • 100 g ground pork
  • 100 ml bread crumbs
  • 200 ml cream
  • 1 medium yellow onion, finely diced
  • 1 tbsp butter
  • 1 egg (or two egg yolks)
  • 1 tsp salt
  • ½ tsp ground allspice
  • Pinch of ground nutmeg
  • Pinch of ground cloves  
  • 2 tbsp cooking oil, reserved for pan frying
  • 2 tbsp butter, reserved for pan frying

Gravy

  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups beef broth
  • 2/3 cup heavy cream, sour cream or creme fraiche
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions

Soak bread crumbs in cream for 5-10 minutes.

Finely dice onion, not quite mincing it. Heat 1 tablespoon butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until onions have become translucent and lightly browned, about 3-5 minutes.

In a large bowl, combine all three ground meats, soaked bread crumbs, egg, spices, salt and cooked onion. Using a wooden spoon or clean hands and keeping the meat as cold as possible, stir until well combined, nearly a pâté consistency. If using a stand mixer use a paddle attachment on low speed, being careful not to overwork. Chill the mixture in a refrigerator or freezer before shaping balls.

Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs.

Add 2 tablespoons cooking oil and 2 tbsp butter to the skillet. Add the meatballs in batches and cook until all sides are browned, about 4-5 minutes. Do not overcrowd the pan. Transfer finished to a rack or paper towel-lined plate.

For the gravy, reserve 1 tbsp of fat in the pan and melt 1/4 cup of butter. Do not allow to foam. Dust flour over the butter and whisk until combined into a roux. Cook over medium heat until aromatic and blonde. Add beef broth and deglaze the pan, scraping up browned bits of meat. Add the heavy cream, sour cream or creme fraische and whisk to combine. Bring the mixture to a gentle boil whisking constantly until thickened.

Adapted in part from Alex the Cooking Guy, Swedish Meatballs

Browned Butter & Bourbon Chocolate Chunk Cookies

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Tip: Refrigerate the dough overnight to develop structure and a more complex flavor.

Ingredients

  • 3 sticks unsalted sweet cream butter (345g)
  • 1 3/4 cup light brown sugar packed, (350g)
  • 1/2 cup granulated sugar (100g)
  • 3 Tbsp bourbon (50ml)
  • 2 tsp pure vanilla extract (10 ml)
  • 2 large eggs + 1 egg yolk
  • 4 cups all-purpose flour (500g)
  • 2 tsp cornstarch (8g)
  • 1 1/2 tsp baking soda (6g)
  • 3/4 tsp salt (3g)
  • 2 1/2 cups chocolate chips/chunks (425g)

Directions

Melt butter over medium low heat. Heat the melted butter, swirling occasionally, until it turns amber and gives a nutty aroma. Immediately transfer to a heatproof bowl to halt cooking and allow to cool to room temperature, at least 90 minutes.

Combine browned butter and sugars in a stand mixer with a paddle attachment. Cream the sugars and butter until well incorporated and slightly fluffy. Add eggs and yolk one at a time, allowing each egg to fully incorporate, also scraping down the sides. Add vanilla and bourbon, then mix to incorporate, also scraping down the sides one last time.

Whisk together flour, cornstarch, baking soda and salt in another bowl. Add in thirds to the wet ingredients, mixing slowly so to not incorporate air.

Add chocolate chips/chunks and stir to combine.

Turn out onto cling wrap and seal. Refrigerate overnight to several days to develop texture and flavor.

Baking

Preheat oven to 350°F. Line a baking sheet with parchment.

Scoop out ¼ cup sized balls of dough and place on lined sheet 3 inches apart. Press dough gently to the sheet to flatten slightly. Bake in 350°F oven 10-12 minutes until well browned, turning once. Optionally sprinkle with flaked sea salt while turning.

Allow to cool and set 10 minutes before transferring to a cooling rack.

Adapted from https://sugarspunrun.com/browned-butter-and-bourbon-cookies/

Broccoli & Cheddar Chicken Soup #2

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This is a lighter variety using more commonly available ingredients.

Boneless, skinless chicken breasts are used to develop a fond and enrich the soup base. The chicken may be diced and added to the soup, or served as part of a side dish.

Ingredients

  • 1lb (approx) Boneless, skinless chicken breast
  • 1 medium head broccoli, diced (about 2 cups)
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 ribs celery diced
  • 2 or 3 cloves garlic, smashed and minced
  • 6 cups chicken broth
  • ½ cup dry vermouth
  • 3 tbsp soy sauce
  • 1 ½ cup cheddar cheese shredded
  • ½ cup half and half
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt, or to taste
  • 1 teaspoon fine ground black pepper, or to taste

Directions

Oil and season chicken breasts. The breasts will be pan seared to create a fond for the soup, and may be diced for the soup or used in a side dish.

Heat 3 tbsp olive oil in a 5 quart pot over medium-high heat. Sear breasts 5 minutes per side until a fond forms. Remove breasts and set aside.

Lower heat to medium and add 2 tbsp unsalted butter, stirring to prevent scorching or browning. Add diced onion, diced carrot and diced celery. Saute over medium heat until softened, about 10 minutes. Clear a space in the middle of the pan and add minced garlic, sauté 1 or 2 minutes until fragrant and soft, but not browned.

Deglaze with ½ cup dry vermouth.

Add 6 cups chicken broth, 3 tbsp soy sauce and broccoli. Raise to a boil, then reduce heat and simmer 25 to 30 minutes, until vegetables are softened.

With an immersion blender, puree broth and vegetables until larger vegetables are reduced. Alternatively, allow the soup to cool and puree in a blender. Return puréed soup to pot and raise heat.

Add Cheddar cheese in handfuls, stirring to combine thoroughly. Slowly add ½ cup half & half stirring continuously.

Serve topped with sour cream, chives, cheddar and/or bacon bits.

Bloody Mary mix #1

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Makes approximately 750mL of Bloody Mary mix.

This has an intense salty and savory flavor by itself which it is normally diluted into a cocktail.

Ingredients

  • 500mL V8 or tomato juice
  • 100mL beef broth
  • 50mL dry vermouth
  • 50mL Worcestershire sauce
  • 25mL soy sauce
  • 25mL lime juice
  • 6 dashes fish sauce
  • 6 dashes hot sauce
  • 2 tsp prepared horseradish
  • 1 tsp celery salt
  • 1 tsp celery seed
  • ½ tsp ground oregano
  • ½ tsp ground black pepper
  • ½ tsp granulated garlic
  • ½ tsp granulated onion
  • ¼ tsp smoked paprika
  • Salt to taste

Combine ingredients in a jar and shake well. Rest 30 minutes before serving to allow dry ingredients to rehydrate.

Store refrigerated up to 1 week.