Monthly Archives: March 2013

Sourdough Starter

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Wheat Starter – Day 1:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) whole-wheat flour
3 tablespoons (45 ml) water
(Total: scant ½ cup (115 ml) (3 oz/85 gm))

Directions:
In a plastic container, combine the flour and water into a paste.
Cover loosely with plastic wrap.
Set somewhere warm (or, as warm as possible in your kitchen).

Wheat Starter – Day 2:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) whole-wheat flour
3 tablespoons (45 ml) water
scant 1/2 cup (115 ml) (3 oz/85 gm) starter from Day 1
(Total: scant cup (230 ml) (6 oz/170 gm))
Directions:
Stir the flour and water into the mixture from Day 1, cover, and return to its warm place.
Wheat Starter – Day 3:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) whole-wheat flour
4 teaspoons (20 ml) water
scant 1 cup (230 ml) (6 oz/170 gm) starter from Day 2
(Total: 1⅓ cup (320 ml) (230 gm/8-1/10 oz))
Directions:
Stir the flour and water into the mixture from Day 2, cover, and return to its warm place.
Wheat Starter – Day 4:
Ingredients
3/4 cup plus 1½ tablespoons (205 ml) (120 gm/4 ¼ oz) unbleached all-purpose flour
1/2 cup less 4 teaspoons (100 ml) water
1⅓ cup (320 ml) (230 gm/8 oz) starter from Day 3
(Total: scant 2⅔ cup (625 ml) (440 gm/15½ oz))
Directions:
Stir the flour and water into the mixture from Day 3, cover, and return to its warm place.
At this point it should be bubbling and smell yeasty. If not, repeat this process for a further day or so until it is. You will want to keep your starter at room temperature until you can see that it is pretty healthy – that it is alive and bubbling.  Once your starter begins to show signs of life, you can begin caring for it more in “maintenance” mode than in “starting from scratch” mode.

Tangy Cabbage Slaw

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  • 1/4 cup white-wine vinegar
  • 3 tablespoons safflower oil
  • 1/4 teaspoon celery seeds
  • 1 teaspoon grainy mustard
  • 1 teaspoon coarse salt
  • 1/2 small head green cabbage, finely shredded (3 cups)
  • 1 medium carrot, coarsely grated

Crispy Rye Crackers

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  • 1/4 c. (42.5 g.) sunflower seeds
  •   1/4 c. (42.5 g.) pumpkin seeds
  •   3 T. (28.5 g.) flax seeds
  •   6 T. (56.5 g.) sesame seeds
  •   1 1/4 c. (227 g.) rye flour
  •   1/4 t. kosher salt
  •   2 T. olive oil
  •   1 T. honey (or agave nectar)
  •   3/4 c. (170 g.) water, room temperature
  •   egg white wash (1 egg white beaten with 2 t. water) (optional sweet wash, noted below)
  •   mixed seeds for garnish  (I used poppy seed)
  •   kosher salt for garnish

In a spice or coffee grinder, grind sunflower and pumpkin seeds in pulses to make a powder or “meal” of them.  Separately, grind the flax seeds – unless using flax meal.

In a large bowl, combine the seed, powders with the sesame seeds, rye flour, salt, oil, honey, and water.  Stir with a sturdy spoon until a dough comes together, then turn out onto a lightly floured (rye floured) surface a knead a few times to incorporate everything well.  The dough should be a bit tacky but not sticky.  You can roll and bake them right away or put the dough into an airtight container and let it rest in the fridge for up to a week.  It can also be wrapped well and stored in the freezer for a few months.

When ready to bake, preheat the oven to 300 degrees.  Divide the dough into 3 or 4 parts.  Between sheets of parchment paper (or better, on a silicone baking mat), roll one part of dough as thin as you are able, about 1/16 inch thick.  (I like using a silicone mat with a pastry roller.  If using parchment or rolling conventionally, you may need to use a bit of flour to keep the dough from sticking.)

Using a pizza cutter, cut the crackers into your desired shape, I like diamonds that I don’t bother to separate to eliminate any trace of waste.  Brush well with egg white wash (or sweet wash of 1 T. honey or agave beaten with 3 T. water), and sprinkle with a seed garnish and kosher salt.

Bake for 25-35 minutes, until the crackers are mostly crisp.  Remove the pan from the oven and let them cool for several minutes.  If you see some of the edge crackers done more thoroughly, remove them from the oven first and continue baking the rest until they are crisp.  (The crackers will firm up even more as they cool.)  If you bake the crackers, cool them, and then discover they are not quite crisp, return them to the oven for several minutes until they firm up.

Cool the crackers completely, then store airtight in glass jars where they will keep for at least a week, but probably longer.

Rosemary Lavender Soap

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3 cups glycerin soap base
1/4 cup infusion of lavender flowers and rosemary leaves*
1 1/2 teaspoon, lavender oil
1/2 teaspoon rosemary oil
1 teaspoon pulverized dried rosemary

Combine melted base and herbal ingredients, stir until blended, then pour into molds and cool.  This makes about 6 regular-sized soap bars.

* Infusions are made by pouring steaming water over plant parts, 3 tablespoons of dried or fresh herb per cup of water, steeped 10 minutes. Non-chlorinated water is best.

This recipe called for 3 cups of glycerin soap base. This is the equivalent of about six average-sized bars of glycerin soap.  Use a double boiler to melt the soap base into liquid form. After this is done, add the infusion, the oils and some pulverized rosemary leaves.  Stir a little to ensure even distribution, and then immediately pour the liquid into molds. Altogether, this took about 30 minutes.

Alfredo Sauce (without cream)

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  • 1 cup of milk
  • 1.5 tbsp. of butter
  • 1.5 tbsp. of all-purpose white flour
  • 3 tbsp. of grated or ground Parmesan cheese
  • 2 garlic cloves, finely minced
  • Kosher salt and pepper to taste
  • Freshly ground nutmeg (optional)
  • Fresh pasta
  1. Melt the butter. In a medium sized saucepan over medium-low heat, melt your butter. Don’t substitute margarine or oil in this recipe. Butter will taste the best and give your Alfredo the best consistency.
  2. Whisk in flour. Slowly whisk the flour into the butter. The butter and flour mixture will form a thick paste, or roux, that will thicken the Alfredo sauce without cream.
  3. Slowly add milk. Whisking constantly, gradually add your milk a little at a time. Whisk well until there are no lumps in the Alfredo sauce. Continue cooking and whisking the Alfredo for three to four minutes until the sauce is hot. The longer you cook the roux and milk, the thicker your Alfredo sauce will be.
  4. Add cheese. Slowly add the Parmesan cheese and whisk thoroughly until the cheese is fully incorporated into the Alfredo sauce. Add the garlic, salt and pepper and continue cooking for about two minutes.
  5. Serve and enjoy. Take the milk-based Alfredo sauce off the heat and pour it over your favorite pasta. Serve the Alfredo sauced pasta immediately, sprinkled with a pinch of freshly grated nutmeg and Parmesan cheese.

Mustard-Roasted Potatoes

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Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tbsp. extra-virgin olive oil
2 tbsp. (1/4 stick) butter, melted
2 tbsp. fresh lemon juice
3 garlic cloves, minced
1 tbsp. dried oregano
1 tsp. finely grated lemon peel
1 tsp. coarse kosher salt
3 pounds potatoes, cut until 3/4 inch wide wedges

Position one rack in top third of oven and one rack in bottom third of oven and preheat oven to 425.  Spray 2 large rimmed baking sheets with nonstick spray.  Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel and salt in large bowl to blend.  Add potatoes; sprinkle generously with pepper and toss to coat.  Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl.  Spread potatoes in a single layer.  Roast potatoes 20 minutes.  Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.  Transfer potatoes to serving bowl.

Scalloped Potatoes (MOM)

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  1. Peel potatoes and one onion
  2. Grease the dish
  3. Layer the potatoes, rings of onions, salt and pepper, etc.
  4. In a saucepan, warm 3/4 cup milk with a knob of butter; bring to the boil
  5. Pour milk over top of the potatoes
  6. Cook for 1-1.5 hours at 350-375

Greek Lemon-Roasted Potatoes

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4 pounds (8 medium) russet baking potatoes, peeled and quartered
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (3 lemons)
1 tbsp. dried oregano
1 tbsp. salt
1/4 tsp. freshly ground pepper

Heat oven to 500.  Place potatoes in a 10×15″ baking dish.  Add 1 cup water, olive oil, lemon juice, dried oregano, salt and pepper.  Toss potatoes until well coated.  Bake uncovered about 50 minutes, until fork-tender and brown on the edges.  Turn potatoes halfway through for even browning.  Add water if the liquid has been absorbed.  If desired, garnish with oregano when serving.

Macaroni Cheese (MOM)

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  1. Cook 1 cup macaroni; drain.
  2. Melt in a saucepan 1/4 cup butter or margarine.  Add 1 tbsp. chopped onion.  Cook slowly until tender but not browned.
  3. Blend in: 1/4 cup flour, 1/2 tsp. salt, 1/4 tsp. dry mustard, pepper.
  4. Gradually stir in 2 cups milk.  Cook over medium heat, stirring constantly until thickened.
  5. Add 1 cup of shredded cheddar cheese, stir until melted.  Add cooked macaroni and blend well.
  6. Pour into a buttered casserole, sprinkle with grated cheese and breadcrumbs.
  7. Bake at 375 for 30 minutes.

Tomato Sauce

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1 tin diced tomatoes (28 fl. oz/796 ml)
1 tin crushed tomatoes (14 fl. oz/398 ml)
1 tbsp. double concentrate tomato paste
1 onion
garlic (2-3 very large cloves)
1 oxo
1/2 pint red wine
italian seasoning (basil, oregano, rosemary, thyme)