BASIC SOURDOUGH LOAF

 Adapted from The Perfect Loaf

9:00 LEVAIN:
19g mature starter
19g whole wheat flour (or spelt)
19g bread flour (or rye)
38g water

13:00 AUTOLYSE:
386g bread flour
57g whole wheat flour
26g rye flour (or spelt)
326g water


14:00 MIX:
9g sea salt

levain

autolyse

14:10-18:10+ BULK FERMENTATION

rice flour

cloth lined bowl or brotform

Perform 4 sets of stretch and folds, or other folds, each separated by 30 minutes.  Shape, cover, and allow to ferment in a rice flour dusted, cloth lined bowl or brotform until the dough jiggles.  Place in the fridge to continue fermenting overnight.

 

The next morning:

large dutch oven

cornmeal

parchment paper

lame or razor blade

spray bottle

baking sheet

Arrange your oven racks so that they are on the two lowest settings.  Preheat the oven with the dutch oven inside, to 425°F for at least an hour.  

Remove the dough from the fridge, turn it out onto a parchment lined plate, and score it.

Remove the dutch oven from the oven - carefully! - and remove the lid.  Sprinkle a layer of cornmeal on the bottom, place the parchment with the dough on top, spray around the edge with water, and close the lid.  Replace in the oven and bake for 25 minutes.

Remove the dutch oven lid - carefully, avoiding hot steam! - and place a baking sheet on the lower rack.  Turn the oven down to 400°F, and bake for an additional 20 minutes, or until the bread is well browned.

Allow the bread to cool completely (this takes a number of hours!) before cutting into it, otherwise the steam will escape, causing the bread to dry out and become gummy. 

Slice and freeze, then toast and enjoy!

SOBA NOODLES WITH SESAME SEEDS

Revised 8/11/26, original recipe at bottom

Adapted from Nigella Lawson

Serves 4

Ingredients:

30 g sesame seeds

¼ c soy sauce

2 t Chinese black vinegar

4 t rice syrup (or 1 T honey)

4 t sesame oil

2 scallions, sliced thinly on the diagonal

200 g soba noodles (cooked and blanched according to package instructions)

Methodology:

Toast the sesame seeds in a dry pan over high heat, tossing frequently, until they turn golden brown, and start making popping sounds.  Set aside to cool, then grind.

Whisk the soy sauce, vinegar, rice syrup and sesame oil in a large bowl until the rice syrup is dissolved.  Add the scallions, sesame seeds, and the cool, drained noodles.  Mix thoroughly and rest for half an hour, to allow the noodles to absorb some of the dressing.  

 

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Original recipe:

Serves 2

Ingredients:

30g sesame seeds

2T soy sauce

2t rice vinegar

2t honey

2t sesame oil

2 scallions, sliced thinly on the diagonal

100g soba noodles (cooked and blanched according to package instructions)

Methodology:

Toast the sesame seeds in a dry pan over high heat, tossing frequently, until they turn golden brown, and start making popping sounds.

Mix the vinegar, soy sauce, honey and sesame oil, until the honey is dissolved.  Add the scallions, sesame seeds, and the cool, drained noodles.  Mix thoroughly, and let stand for half an hour, to allow the noodles to absorb some of the dressing.  

 

OVEN ROASTED FISH WITH BOK CHOY

 From Bon Appetit

Ingredients:

2 T olive oil

1 lb baby bok choy (2 or 3 bunches), cut in half lengthwise

1/2 c sake or dry white wine

4 4-oz fillets flounder (or tai snapper, etc, up to 1/2" thick)

2 scallions, thinly sliced

1/4 c coarsely chopped cilantro

1/4 c fresh lime juice

3 T soy sauce

2 T rice vinegar

2 t finely minced ginger

Methodology:

Preheat the oven to 400°F.

Heat oil in large pot or skillet over high heat until shimmering.  Add bok choy, cut side down, and sear until golden brown, 2-4 minutes.  Remove pan from heat and flip bok choy cut side up.  Add sake.  Arrange fillets in single layer over the bok choy (skin side down).  Roast in oven until fish is just cooked through, 8-10 minutes. 

Meanwhile, mix remaining ingredients together to form cilantro lime sauce.

Spoon sake broth from pan into the bottom of 4 shallow bowls.  Top with bok choy and fish.  Spoon some cilantro lime sauce over the fish, and serve more alongside for drizzling.

Serve with steamed rice.

SEARED DUCK BREAST WITH PAN SAUCE

 Recipe adapted from the Field Company instagram page

Ingredients:

1 full duck breast (comprising 2 halves), skin scored with a sharp blade

3 garlic cloves, crushed

Sauce:

1 T balsamic vinegar

1 t dijon mustard

1 t honey

1/2 c dry rosé or white wine 

salt + pepper

2 T butter

Methodology:

Pat the duck breasts dry, season, and place them skin side down in a cool skillet.  Weigh them down with another skilled, if possible.  Place the skillet over low heat and cook the breasts for ~7 minutes, or until they're beautifully golden brown (takes a few more minutes, sometimes, but check often).  Flip and sear for another 2 or 3 minutes, then remove to a plate to rest.

Spoon out all but 1 T of duck fat (reserve for cooking potatoes, etc), and add in the garlic.  Stir for 20 seconds, just until it smells fragrant, and deglaze the pan with the sauce ingredients, as well as any accumulated juices from the resting duck.  Simmer until the sauce has reduced and is glossy.  Remove from heat and swirl in the butter. 

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Note: the original recipe used the sauce ingredients to marinate the duck, and then cooked them into a sauce as well.  I never have time to marinate, so I skip this step.

PLAY-DOUGH

 Recipe adapted from I Heart Naptime

Makes a small amount of dough (follow amounts at end of line for full recipe)

Ingredients:

1/2 C  flour                   (2 C)
3 T      salt                     (3/4 C)
1 t       cream of tartar   (4 t)

1/2 C  water                  (2 C)

1/2 T  coconut oil         (2 T)

Methodology:

Mix dry ingredients in a pan, whisk in wet ingredients (and 5+ drops of color, if making only one color) and heat gently over medium low heat, stirring with a rubber spatula until the dough thickens and forms a ball.  Remove from heat and cool.  Separate and knead in colors now, if making multiple colors.

Wishing for Beard Papa Cream Puffs

These are known as "choux cream" in Japan, where they originated. 

For 8+ puffs:

INGREDIENTS:

Pastry cream:
1 large whole egg
2 large egg yolks
1/2 t kosher salt
1/2 c - 1 T granulated white sugar
1/4 c corn starch
2 c whole milk
Seeds scraped from 1 vanilla bean, or 1/2 t vanilla paste
4 T cold, unsalted butter, cubed

You will probably have some pastry cream left over after filling the above 8 puffs.


Pâte à choux:
1/2 c water
1 t sugar
4 T unsalted butter
pinch salt
1/2 c flour
3 eggs, at least, beaten in a cup with a spout

1 8.5 oz sheet of store-bought puff pastry, thawed in the fridge

1 c heavy whipping cream, for final assembly

Powdered sugar

PROCESS:

Make the pastry cream first:

Whisk the eggs, salt, sugar and corn starch in a bowl.
Heat the milk, scraped vanilla bean seeds and bean to steaming in a pot.  Remove the bean.
Pour about 1/2 c of the milk mixture into the egg mixture, whisking vigorously.
Pour the egg mixture back into the pot with the rest of the milk and heat on low, whisking constantly, until the mixture thickens.
Remove from heat and add the butter cubes, one by one, mixing constantly until the butter is incorporated.  (whisk in the vanilla bean paste now, if using).
Pour the pastry cream into a bowl, press plastic wrap onto the surface, and chill for at least 2 hours.


In the meantime, make the pâte à choux:

Pre-heat the oven to 350F.

Heat the water, butter, sugar and salt in a pot until the butter melts.
Add the flour and cook, stirring, until the mixture comes together to form a ball, pulls away from the sides of the pot, and forms a film on the bottom of the pot (this should happen quite quickly).
Place the dough in a bowl and stir for a minute to cool.
Add the egg, about 1/4 c at a time, chopping and mixing with a rubber spatula until thoroughly blended into the dough.  Continue adding eggs until the mixture forms a triangle off the bottom edge of the spatula, but doesn't immediately drop back into the bowl.  This will take between 2 and 3 eggs.  Set aside for a moment. 

Roll out the sheet of puff pastry into a rectangle 8" x 16".  It will be very thin.  Cut in half lengthwise, and into 4 crosswise, so you have 8 equal squares.  Place onto a baking sheet lined with parchment paper, and pipe the pâte à choux onto the center of each square, in a mound about 1 3/4" in diameter.  Fold each corner of the puff pastry up over the mound, covering it completely, creating a little package. * 

Pipe any remaining pâte à choux onto the parchment paper as small puffs or eclairs, in 4-5" lengths.

Bake at 400°F for 20 minutes, then turn the oven down to 350°F and bake for another 20-25 minutes.  Once the time has elapsed, turn off the oven, and leave the puffs inside for 10 minutes.  

***IT IS VITALLY IMPORTANT THAT YOU DON'T OPEN THE OVEN TO CHECK ON THE PUFFS UNTIL ALL OF THE ABOVE TIME HAS ELAPSED.  OTHERWISE, THEY MAY COLLAPSE!!!!***

Pierce an opening in each puff with a skewer to allow steam to escape, and let them cool inside the propped-open oven.


Fill the puffs:

Enlarge the steam vent in the side of the puff with the tip you'll use to fill it; I use a long "bismark" tip, but any tip that's long enough to reach into the puff will work. 

Beat the whipping cream to soft peaks.  

Briefly whisk the pastry cream to get rid of any lumps, and gently incorporate the whipping cream in 3 steps, taking care not to knock air out of the cream.  Spoon the cream mixture into a pastry bag fitted with the above tip.
Pipe the pastry cream into the puffs, making sure to fill them completely.
Clean up any cream that is protruding from the holes with a butter knife, and cover gently with powdered sugar.


Sources:
Recipe for the pastry cream: Food Wishes

Recipe for the pâte à choux: Food Wishes

Methodology for baking and filling the puffs: Home Cooking Adventure and Matcha and Tofu

A video on youtube:  Poi's Recipe

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* I used egg wash on the puffs I made, but because they expanded so much, there wasn't much left to see of it, so I would omit it in the future.

GARLIC SESAME DRESSING FOR COLD NOODLE SALAD

Adapted from The Cozy Apron

Ingredients:

3-4 cloves garlic, pressed or minced

1 T neutral oil

1 T sesame oil

2 T honey

3 T soy sauce

2 T rice vinegar

1 T sambal oelek

1 t grated ginger

1 t ground toasted sesame seeds

Methodology:

Heat the oil in a small skillet and add the garlic.  Toast over low heat until aromatic and no longer raw, 30 seconds.  Remove from heat and add the sesame oil.

Whisk the remaining ingredients together.  Whisking continuously, add the garlic oil in a thin stream.  Store the dressing in a tightly-sealed jar in the refrigerator.

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.