https://ift.tt/3fAYr7z
Excerpt:
“If you’ve somehow missed our massive project, the Return to the Reverie, then give it a look here!”
Author: tariq
https://ift.tt/2Le6bOX
Excerpt:
“We all know the coronavirus lockdown has become the perfect time to put on your apron and get baking. But if you’re sick of making banana bread and feel ready to graduate, it’s time to get into baking with sourdough.”
Categories
Sourdough Peanut Butter Cookies
https://ift.tt/2WhhHPP
Excerpt:
“These peanut butter sourdough cookies are a fun and delicious recipe to use up your sourdough starter discard! These easy cookies don’t have a big sourdough flavor but do add to the depth of flavor of the overall cookie.”
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Come Walk the Ise-ji
https://ift.tt/3atR5z9
Excerpt:
“The Ise-ji requires no real special technical equipment, but here’s a list of some of the stuff I use, and why I use it. Most of these links are Amazon affiliate links; I get a couple bucks when you click through and make a purchase. Like most folks, I’m all about the merino wool base layers.”
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No-Knead Bread
From Mark Bittman
Ingredients:
- 4 cups flour
- 2 cups room temperature water
- 1/2 tsp yeast
- 2 tsp salt
Directions:
- In a large pot mix the flour, yeast and salt.
- Add the water and mix the dough.
- Cover for 18 hours.
- Fold the dough a couple of times in the bowl.
- Wait 15 minutes.
- In the bowl shape the dough into a ball and dust with flour.
- Cover and wait for 90 minutes.
- Place your dutch oven, including the lid, in the oven and heat to 450° F. Keep the dutch oven there for 30 minutes after the oven has reached temperature.
- Cut a piece of parchment paper to a bit larger than the bottom of the dutch oven.
- Carefully take the dutch oven out of the oven.
- Place the parchment paper in the dutch oven.
- Turn the dough out into the dutch oven. Shake the dutch oven a bit side-to-side. Score the top of the dough.
- Cover and bake for 30 minutes.
- Remove the lid and bake for another 20-30 minutes.
- Remove from the oven and let cool for at least 30 minutes.
The actual recipe calls for turning the dough out onto a work surface and I always find that to be more trouble than it is worth: It’s messy and I end up losing a decent amount of dough. So instead I just do everything in the same large bowl. Either way you still end up with a nice round loaf (boule) of bread.
If you’re using a Le Creuset dutch oven the knob the lid comes with may not survive in the oven. You can either buy a metal one or just remove the knob and use its screw to plug the resulting hole on top.
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Sourdough Waffles or Pancakes
From King Arthur Flour
Ingredients:
- 241g (1 cup) sourdough starter discard
- 241g (2 cups) all-purpose flour
- 454g (2 cups) buttermilk
- 28g (2 tbsp) sugar
- 2 large eggs
- 50g (1/4 cup) vegetable oil or 57g (4tbsp) butter melted
- 3/4 tsp salt
- 1 tsp baking soda
Directions:
- You need to start this 12 hours before you want to eat the waffles or pancakes. Usually this means the night before but I’m not going to judge you.
- In a large bowl (Bowl 1) mix the sourdough starter discard, flour, buttermilk and sugar. Cover and leave overnight.
- 12 hours later, in a small bowl (Bowl 2) beat together the eggs and vegetable oil or butter. Add to Bowl 1.
- Mix in the salt and baking soda. Wait a couple of minutes and it will start to bubble and rise. Now the batter is ready to make your waffles or pancakes.
Notes:
- For whatever reason this recipe tries to stick to my waffle iron more than the recipes I used to use. Make sure to thoroughly oil the waffle iron and let the oil heat up before pouring the batter in.
- I use buttermilk powder to make my buttermilk. I haven’t tried it with soured milk but I’m sure it’ll be as good.
I don’t make any changes to the King Arthur recipe because I have no way of improving on it.
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“Chicken” Corn Soup
OK, this one is mine. Good enough “chicken” corn soup in maybe 15 minutes.
Ingredients:
- 1 L water
- 2 bouillon cubes: chicken, fake chicken, or veggie
- 500 ml frozen corn
- 1 egg
Directions:
- Start to boil the water in a pot.
- Add the bouillon cubes.
- Once the bouillon cubes have dissolved add the corn.
- Blend it all together with an immersion blender until there are only a few bits of recognizable corn left.
- Cover the pot and wait for the soup to boil.
- Beat the egg and pour it into the soup while stirring the soup.
- You can add soya sauce or sesame oil to the pot if you like or just let people add to their own bowls.
This is a reasonable facsimile of what you’d get from a restaurant that takes about as long to make as it does to boil 1L of water on your stove. You’re looking at maybe $1.50 in ingredients. This is Leila’s favourite soup but that might just be because she’s a kid.
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Soon Dubu Chigae
From Chubbypanda.
Ingredients:
- 1 tbsp vegetable oil
- 8-12 cloves garlic, diced
- 1 cup kimchi, finely chopped and excess liquid drained
- 1/4 cup kochukaru (Korean chili flakes)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 6 cups water
- 2 blocks silken tofu, cut into small cubes or rectangles
- 1-2 vegetable bouillon cubes (optional)
Directions:
- In a large pot heat the oil at medium-high heat (7 out of 10).
- Add garlic and cook until it starts to brown.
- Add kimchi and cook until all the liquid is cooked out and the whole thing is pretty dry.
- Add kochukaru, soy sauce and sesame oil, cook for 3-5 minutes.
- Add water and tofu and bring to a boil.
- Taste the soup, if it needs more salt or flavour add one of the bouillon cubes and let it dissolve. Taste again and add second cube if you think it needs it.
I think I found this recipe while I was living in Winnipeg. The recipe as posted uses beef and clams but I don’t eat beef and am not a fan of clams in soup. The recipe as posted also calls for adding salt at step 4 instead of bouillon cubes at step 6. Added salt might work if you’ve got beef and clams to absorb it but if you don’t the soup will be way too salty, which is why I say to add the bouillon at the end after tasting the soup.
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Grapefruit Cut-Out Sugar Cookies
From Kitchn
Ingredients:
- 2 sticks (8 ounces) unsalted butter, at room temperature for 1 hour
- 2 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- freshly grated zest of one grapefruit
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Directions:
- Beat butter, cream cheese and sugar together in a large bowl (Bowl 1) until light and fluffy. I used a hand mixer for this.
- Add egg, vanilla extract and grapefruit zest.
- In a separate bowl (Bowl 2) mix together flour, baking powder and salt. Gradually add to Bowl 1.
- Divide dough into 2 balls and roll each ball until between 1/8 and 1/4 inch thick on a sheet of parchment paper. Refrigerate the rolled out dough for at least an hour.
- Preheat oven to 350°F.
- Cut out cookies to desired shapes and bake for 8-12 minutes.
- Let cookies cool before decorating or enjoy as-is.
This is a slight adaptation of the recipe on Kitchn. I didn’t have any almond extract and used grapefruit zest instead of lemon because I was trying to get some use out of all the grapefruit peels we have. Tomoko says they’re the best cookies she’s ever had.
