Monthly Archives: December 2020

Sourdough Biscuits

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  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. sugar
  • 1 1/2 cup flour
  • 1/2 cup (1 stick) butter, cut into small pieces
  • 1 cup sourdough starter

Preheat oven to 425°.

Stir together baking powder, baking soda, kosher salt, sugar, and 1½ cups flour with a fork in a large bowl.

Add ½ cup chilled butter and toss with your hands or fork just to coat. Using your fingers, smash butter into flat disks (if you miss a few, it will be fine). Using a pastry cutter or fork, work butter into dry ingredients until shaggy crumbles form (you should have some large pieces, some small pieces, some flat pieces, and some sandy flour).

Add sourdough starter and mix gently with fork to incorporate, then fold with your hands just until dough comes together with just a few crumbly pieces in the bottom of the bowl.

Transfer dough to a well-floured surface and pat out with your hands until about ½” thick (the shape doesn’t matter too much at this point).

Fold into thirds as you would a letter to create a rough rectangle. Working from short sides, fold in thirds like a letter again. Pat dough out to a ½”-thick square. Repeat folding process. Pat out dough for a third time to a 1”-thick square—it should feel airy, like a pillow at this point.

Using a floured 2½”-diameter biscuit cutter or glass, punch out as many biscuits as you can (do not twist cutter). Transfer biscuits to a parchment-lined rimmed baking sheet, spacing at least 1” apart.

Using your hands, gently press scraps into a rectangle, then fold in half. Pat out to a 1”-thick rectangle and cut out more biscuits. Gather remaining scraps together to form 1 final biscuit (you should have 10 total). Transfer to baking sheet.

Bake biscuits until tall and golden and an instant-read thermometer inserted into the side of a biscuit registers 205°F), 12–15 minutes.

Sourdough Pancakes

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  • 1 1/2 cups (190 g) all purpose flour, spooned and leveled
  • 2 tbsp. (24 g) sugar
  • 1/2 tsp. fine sea salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup (240 g) sourdough starter (100% hydration, either leftover discard or bubbly)
  • 2 large eggs
  • 1 cup (240 ml) milk, plus more as needed
  • 3 tbsp. (42 g) melted unsalted butter or oil, plus more to coat the skillet

Sourdough Bread

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  • 1/2 cup starter
  • 1 1/8 cup non-chlorinated water
  • 3 cups all-purpose flour
  • 1 1/2 teaspoon fine sea salt
  1. Put starter in bowl; pour in the water and mix the two thoroughly
  2. Add flour, with salt on top; mix well
  3. Set aside for 20 minutes (towel on top, warm location)
  4. Fold the dough over into the middle to form a ball
  5. Put ball upside down (seams down) into a lightly flour-dusted bowl
  6. Let it rest for 12 hours (covered) in a warm place
  7. Carefully remove ball from bowl, place on counter
  8. Let dough rest for 15 minutes
  9. Shape the dough into a ball by dragging on the counter
  10. Place seam-side up in a well-floured proofing basket
  11. Cover and let rise for 2-3 hours
  12. Preheat oven to 450
  13. Tip the loaf out of the proofing basket onto a sheet of parchment
  14. Lower parchment into dutch oven (that has cornmeal on the bottom)
  15. Place lid on dutch oven
  16. 20 minutes with lid, then 25 minutes without

Lemon Rosemary Chicken

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  • chicken thighs
  • 1 1/4 tsp. lemon pepper seasoning
  • 3 tbsp. butter
  • 3 tbsp. lemon juice
  • 5 garlic cloved, minced
  • 1/3 cup chicken broth
  • 1 1/4 tsp. rosemary
  • 1 1/4 tsp. parsley
  • 1/4 tsp. red pepper flakes
  • 2 tsp. honey

Preheat oven to 425.

Combine 2 tbsp. butter, lemon juice, garlic, chicken broth, rosemary, parsley, red pepper and honey – heat until butter melts

Season chicken with lemon pepper seasoning and salt. Add remaining tbsp. of butter and sear the chicken. Cook chicken for 2-3 minutes/side.

Pour prepared sauce over chicken. Bake for 13-17 minutes. Spoon sauce over chicken during cooking.

Creamy Orzo

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  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound dried orzo pasta (about 2 1/2 cups)
  • 2 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk
  • 2 cups packed baby spinach, coarsely chopped
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  1. Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the garlic and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.
  2. Stir in the broth and milk and bring to a boil. Cover, reduce to a simmer, and cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions. (If the orzo isn’t completely cooked once this has happened, you can add another splash or two of broth to the pot and continue to simmer until it has.)
  3. Stir in the spinach and Parmesan until the spinach has just wilted and the cheese melts, about 1 minute. Taste and season with salt and pepper as needed. Garnish with additional cheese if desired.

Teriyaki Salmon

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  • 1 lb. salmon filet
  • 1/4 cup soy sauce
  • 2 Tbsp. water
  • 1/2 Tbsp. toasted sesame oil
  • 1 inch fresh ginger
  • 1/2 tsp minced garlic
  • 2 Tbsp. brown sugar
  • 2 Tbsp. rice wine
  • 1 tsp cornstarch
  • 1/4 cup mayonnaise
  • 2 Tbsp. sriracha
  • Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and corn starch (use a vegetable peeler to remove the ginger skin and then grate with a fine toothed cheese grater).
  • Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
  • Heat a large, well oiled skillet over medium/high heat. It’s a good idea to use a non-stick surface here too just to be safe (teflon or well seasoned cast iron). The teriyaki sauce gets thick and sticky when cooked. Once the skillet is hot, add the fish, face down. Cook on all four sides for 2-3 minutes each side or until the fish has reached your desired doneness.