SOURDOUGH DISCARD MULTIGRAIN CRACKERS

Recipe modified from these Ritz-esque crackers

Ingredients:

60 g AP flour

80 g whole wheat flour (could be blend of spelt + whole wheat)

1 T baking powder

1 T sugar

1 1/4 t salt, divided

8 T cold butter, divided

2 T oil

240 g starter

Assorted seeds:

1 T ground, 1 T whole flax seeds

1 - 2 T millet

1 - 2 T toasted sesame seeds

Methodology:

Preheat the oven to 375°F.

Combine dry ingredients and 3/4 t salt in food processor.

Add 6 T butter and oil and pulse until the texture looks like cornmeal.

Add starter to the food processor.  Dough should form a ball and pull away from the sides of the bowl.

Divide dough in half and roll out on parchment paper to 1/8", or until the paper is covered.  Cut into crackers with a knife or pizza wheel and dock with a fork.

Bake 10-15 minutes, or just until the crackers at the edge begin to brown.

Meanwhile, melt remaining 2 T butter and brush crackers with butter upon removal from oven.  Sprinkle immediately with remaining 1/2 t salt.

Consider adding sun-dried tomatoes with the butter and oil

BURMESE KAUKSWE

Adapted from Food52

Serves 6

Ingredients:

Marinade:

1 1/2 lb boneless chicken thighs, cut into 1" cubes

1 T ground ginger

1 T ground coriander

1 T turmeric

1 T neutral oil (or shallot oil)

Aromatics:

1 dried chile (optional)

2 cloves garlic, chopped

1" piece of ginger, peeled and chopped

1 shallot, peeled and chopped

1 bunch of cilantro, leaves separated from stems and roots

1 can coconut milk, refrigerated

1/4 c coconut oil, unrefined

2 c sweet potato, peeled and cut into 1" cubes

2 c chicken stock

2 T fish sauce*

2 limes, 1 juiced and 1 quartered

Salt, to taste

Crispy fried shallots

Methodology:

The day before:

Mix the chicken with the dry spices and neutral oil and marinate overnight, or at least 30 minutes.

The next evening:

Spoon off the hardened coconut cream from the top of the coconut milk can and add to food processor.  Add the chopped aromatics (including cilantro stems and roots, but reserving leaves for later), and process until a smooth paste forms.  Add 1 T coconut oil (subtracting from the total added later), if necessary. Set aside.

Heat the coconut oil in a large, heavy-bottomed pot over medium heat.  Add the sweet potato, and cook until the first side browns.  Turn, and cook second side the same.  Remove to a medium bowl, leaving oil in pan.

Add the chicken to the pan, frying in batches if necessary.  Fry, tossing, until chicken is nearly cooked through, and has browned in spots.  Remove from pan, and add to bowl with sweet potatoes.

Add the aromatic paste to the pot and fry until the coconut milk splits (this might not happen; just fry for 4-5 minutes), stirring frequently.

Return the chicken and sweet potato to the pot, and toss with the aromatics.  Add the chicken stock, and simmer for 10-15 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.  Add the reserved coconut milk, fish sauce, lime juice, and 1/4 c cilantro.  Taste for salt.

Serve with rice, or rice noodles, garnished with fried shallots and reserved cilantro, and pass lime wedges on the side.

*I felt like a little funkiness was missing, so might add 1/16-1/8 t fermented shrimp paste next time.

ATAKILT WAT - ETHIOPIAN CARROT AND CABBAGE STEW

Recipe approximation of this video by Ethiopian Kitchen

Recipe amended 8/29 after first attempt

Ingredients:

1 white or yellow onion, sliced

1/4 C olive oil

4 large carrots, sliced in half widthwise, and then halved or quartered lengthwise

1 t ground cumin

1 t turmeric

Pinch of ground cardamom

2 t crushed ginger

2 t crushed garlic

1/2 head green cabbage, in 1" x 2" slices

3 large yukon gold potatoes, peeled and quartered lengthwise

1 - 1 1/2 t Salt, to taste

1 - 3 jalapeños, de-seeded and sliced into halves widthwise, then quartered

Methodology:

Saute the onion in the olive oil over medium heat for one minute.  

Add the carrots and spices and continue to saute, mixing well, until the onions have softened and are becoming translucent. 

Add ginger and garlic and cook for a few minutes, stirring frequently. 

Add cabbage and mix constantly, until well combined.  Turn heat to medium low and cook for 5 minutes with lid on. 

Add potatoes and salt and mix well into stew.  Cover and simmer until cabbage is very soft and potatoes are just tender.  Remove lid and cook until most liquid has evaporated.  Add jalapeño and stir well.

Cook for another minute, stirring, then serve!

QUICK SOURDOUGH DISCARD TORTILLAS

Adapted from King Arthur Flour

*Edited 7/25/20, see end note*

Ingredients:

165 g all purpose flour

100 g whole wheat flour

1 t baking powder

3/4 t kosher salt

57 g butter or lard, melted

120 g hot tap water (+ more if necessary)

70 g sourdough starter discard

Methodology:

Whisk the dry ingredients together in a large bowl.

Pour in the butter and stir it together with the flour mixture with your fingers until the mixture resembles sand. 

Pour in the hot water and starter and mix until a dough forms. Add more water if necessary. The dough should not be sticky, and all the dry ingredients should be well incorporated.

Turn out onto a counter and knead briefly, until the dough is smooth.

Separate into 10 equal balls (~ 50-55 g each), place balls back into bowl and cover. Rest at room temperature for 30 minutes (not necessary, if you're in a rush).

Working one ball at a time:

On a lightly floured surface, roll each ball into as thin a circle as possible (this works out to a 10" circle, which fits in my large cast-iron skillet).

Cook in a dry skillet preheated over medium heat for 15-20 seconds per side.  (This results in a pliable tortilla that can be reheated easily.  If you're planning to eat the tortillas right away, you may want to cook a few seconds longer, to form lightly charred patches on each side.)

Wrap cooked tortillas in a clean dish towel to keep warm, if using right away.

To refrigerate / freeze:

Allow tortillas to cool, then seal in a plastic zip-top bag and store for 1 week / 1 month.

*Edited to change:

Changed butter to melted butter.

Reduced water amount from 130g to 120g.

Reduced cooking time from 20-30 seconds to 15-20 seconds.