Baking Class: Sourdough Starter Pancakes

I keep my sourdough starter on the small side so I don't have a huge buildup of discard but every few weeks I have enough to make something and I am always looking for ways to use it.  These sourdough starter pancakes were the first thing I ever made with my discard and they are in my regular rotation now.  They work as a savory or sweet dish; here I served them with fried eggs and pure maple syrup and they were delicious.

Home Cookin v9.81 Chapter: Breads and Muffins SOURDOUGH STARTER PANCAKES

180g (app 1 cup) sourdough discard

120g (app 1/2 cup) water

60g (app 1/2 cup) all-purpose flour

1 egg
2 Tbsp sugar (optional, I usually omit it)
2 Tbsp oil, plus more for greasing the griddle/pan
3 + Tbsp buttermilk, milk or other liquid, as needed
1 tsp baking soda

Mix the discard, flour and water and let sit until bubbles form.  Add the egg, oil, and sugar if using and mix together.  Add the buttermilk, milk or other liquid in small increments mixing just enough to incorporate it into the batter, until it is just think enough to pour easily without spreading too mucy.  The amount needed will vary depending on the thickness of your starter.

Preheat the oven to the lowest temperature and put an oven-proof plate on the middle rack.  Heat a griddle over medium heat. Pour in about a teaspoon of oil and spread it over the surface.   Once the griddle is hot (you can test it by sprinkling a drop of water onto the surface.  If it sizzles and burns away quickly the griddle is hot).  Pour the batter in 1/4-cup increments and cook until bubbles have formed on the surface and the edges look dry, two to three minutes.  Flip and cook until golden on the bottom, 30 seconds to one minute more.

As the pancakes are done store them on the warm plate in the oven until ready to serve.  If you are not serving them right away remove them from the oven when they are all made and cover with a towel to keep them warm.

adapted from recipe found at http://www.culturesforhealth.com/sourdough-pancakes-recipe

Exported from Home Cookin v9.81 (http://www.mountainsoftware.com/)

DIY Condiments: Make Your Own Peanut Butter

Here is the recipe for making your own peanut butter.  Pay attention as it is incredibly complicated and you are liable to make many mistakes.

Place a pound of peeled roasted peanuts into the bowl of your food processor.*

Process for about four to five minutes until you have peanut butter.  If you are adding salt, start with 1/4 teaspoon and add it while the peanuts are processing after about three minutes.

*If you want to make chunky peanut butter, remove 1/4 cup of the peanuts and chop them to your desired consistency and then add them in at the end.

That's it.  Don't screw it up!

Pimento Cheese Spread

I have always loved pimento cheese spread but the store-bought version always had a sickly sweet aftertaste that got more pronounced for me as I ate less and less processed foods.  And then I tasted a friend's home made version and it was pure cheesy pimento goodness without that residual sweetness. I have made it myself ever since.  It is ridiculously easy.  You can even buy the cheeses already shredded.

These days I also make my own mayonnaise, but that does not mean that you have to do the same.

Home Cookin v9.80 Chapter: My Recipes
PIMENTO CHEESE SPREAD 4 oz shredded Cheddar cheese
4 oz shredded Gruyere cheese
2 oz jar pimentos, with juice
1 tsp Dijon mustard
dash of cayenne
1/4 cup mayonnaise, less or more to taste

Mix the cheeses, pimento, Dijon mustard and cayenne together. Add about half of the mayonnaise and stir to combine, then add more as needed to reach desired consistency.

Exported from Home Cookin v9.80 (http://www.mountainsoftware.com/)

Pinto Beans Rancheros

I have been making this dish for years now.  It is simple and quick and hearty and delicious.  I use dried beans but canned beans work just as well.  It goes well with plain brown or white rice, cilantro lime rice, polenta, and tacos or burritos.  Fry up some eggs on top of it and you even have a Mexican style shakshuka.

Home Cookin v9.80 Chapter: Beans and Vegetables
PINTO BEANS RANCHEROS 2 Tbsp olive oil
1/2 large yellow onion, diced
4 - 5 cloves garlic, minced
1 pickled jalapeno, or to taste
1 tsp ground cumin
2 tsp dried leaf oregano
3 cups cooked pinto beans, from dried or canned (rinsed and drained)
1 28-oz can diced tomatoes
3/4 cup chopped cilantro, plus more for garnishing
salt and pepper to taste

Heat the oil in a four-quart saucepan over medium-high heat. Add the onions and cook for a minute, then add the minced garlic and jalapeno. Saute until the onions are translucent, about five minutes. Add the cumin and stir it in for a minute to let it bloom.

Add the beans, tomatoes, and cilantro. Crush the oregano between your fingers and sprinkle it over the mixture. Season to taste with the salt and pepper and mix everything together.

Bring to a simmer then cover and lower the heat. Cook for 30 minutes.  Remove from the heat and stir in the cilantro.

Can be served over Cilantro Lime Rice, Polenta, or sopes.

Exported from Home Cookin 9.80 (http://www.mountain-software.com)

Spaghetti with Cashew Sauce and Veggies

Here's a dish I whipped up the other night for a quick dinner.  It's rich and creamy without cream and would be completely vegan without the Pecorino Romano sprinkled over the top.

It is also versatile.  You can use any vegetables you have on hand, adjusting the cooking time for fresh versus frozen.

I am loving this cashew spread and finding many uses for it.

Home Cookin v9.79 Chapter: Grains Pasta and Potatoes

SPAGHETTI WITH CASHEW SAUCE AND VEGGIES 2 Tbsp olive oil
1 onion, thinly sliced
4-5 cloves garlic, minced
2 tsp dried thyme
salt to taste
black pepper to taste
8 oz mushrooms, sliced
1/4 cup sweet cooking sherry, vegetable broth, or water
1 10-oz pack frozen sliced carrots, thawed
1 10-oz pack frozen broccoli pieces, thawed
1 batch Cashew Spread
vegetable broth or water as needed
1 lb spaghetti
grated Pecorino Romano cheese, for garnish
chopped fresh parsley, for garnish

Fill a large pot with water and put it over a medium low flame on the stove. Heat the olive oil in a large skillet over medium high heat. Add the sliced onions and cook for a minute, then add the minced the garlic. Cook, stirring frequently and lowering the heat if necessary, until the onions are translucent, about five minutes.

Add the mushrooms and continue to cook, stirring frequently, until they have softened and released some of their moisture. Add the sherry or other liquid and continue cooking until the liquid has cooked off.

Add the carrots and broccoli and stir everything together. Cook for another five minutes or so, until the vegetables are heated through.

Add the cashew spread and enough of the broth or water to thin it to the desired consistency for pasta sauce. Turn the heat as low as possible to keep it warm, stirring and adding more liquid occasionally as needed.

Raise the heat under the large pot and bring the water to a boil. Add salt and cook the spaghetti according to the package directions.

Serve the sauce over the pasta, then cover generously with the grated cheese, followed by the chopped parsley.

6/24/2020
Exported from Home Cookin v9.76 (http://www.mountainsoftware.com/)

Eggplant Parmesan

This Eggplant Parmesan recipe is the very first recipe I ever created on my own and I am quite proud of it.  I basically adapted it from my mother's lasagna recipe and substituted eggplant for the lasagna noodles.  The type and quality of the ingredients has changed over the years (the original recipe called for cottage cheese as we did not even know that ricotta cheese existed, and the parmesan cheese came from that green shaker) but the base has remained the same.

You can make the tomato sauce up to three days ahead (or more, if you freeze it).  Some people salt their eggplant and leave it to macerate for a while to remove any bitterness but I have not found that to be necessary.  Your mileage may vary.

The recipe is also versatile.  Don't have or don't like eggplant? You can use zucchini or potatoes instead.  Sometimes I'll throw mushrooms on top of the eggplant.  And if nothing else, you can use pasta and call it lasagna!

It is a great dish to make for a large group.  I always get compliments when I serve it.  You will, too!

Home Cooking v9.76 Chapter: Beans and Vegetables
EGGPLANT PARMESAN 1 batch Italian Style Tomato Sauce
1 large eggplant, sliced crosswise 1/8" thick
1 lb ricotta cheese
1 egg
1/2 cup milk
1/2 cup chopped fresh parsley (optional)
salt and pepper to taste
1 lb mozarrela cheese, grated
1/2 cup parmigiano regiano cheese, grated

Preheat the oven to 350° F.

Spread a large spoonful of the sauce on the bottom of a 15" x 9.5" baking dish. Arrange eggplant slices in a single layer over the sauce. Spread one third of the ricotta mixture over the eggplant and then spread one third of the tomato sauce over that. Repeat two more times, with the top layer being the shredded mozarella cheese.

Cover and bake for one hour. Remove the cover and sprinkle the parmigiano regiano over the top and bake uncovered for another half hour, or until the cheese is golden and the eggplant is completely tender.

3/29/2020
Exported from Home Cookin v9.76 (http://www.mountainsoftware.com/)

Italian Style Tomato Sauce

I have been making this tomato sauce for years but I have never posted the recipe.  What makes it special is the grated carrot that I add.  It gives the sauce a little more body and sweetness that makes folks wonder what there is about it that makes it so good.  At some point a few years ago I got lazy about grating the carrot and stopped adding it.  The sauce was still tasty, but not as good as it could and should have been.  So lately I have been adding it back in and all is right with the world.

This sauce can be used for anything but it is especially delicious when used in casseroles like lasagna and eggplant parmagiana.  But it is equally delicious over pasta with a generous sprinkling of Parmigiana Reggiano over it.  It can be refrigerated for several days and freezes especially well.

Home Cookin v9.76 Chapter: My Recipes
ITALIAN STYLE TOMATO SAUCE 2 Tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1 large carrot, grated
6 oz can tomato paste
24-1/2 oz jar passata or tomato sauce
2 14.5-oz cans diced tomato
1 Tbsp dried thyme
1 Tbsp dried oregano
1 tsp dried basil
salt and pepper to taste

Heat the olive oil over medium high heat in a large saucepan. Add the onion and cook for aminute, then add the garlic. Cook until the onion is just translucent. Add the grated carrot and cook for another 5 to 10 minutes, stirring frequently.

Add the tomato paste and cook for a minute, stirring constantly, then add the passata, tomato, and the spices. Add a cup of water and stir everyihing together. Bring to a low simmer and cook, uncovered, until the sauce has thickened and turned dark, for at least an hour up to two hours. Remove from the heat and adjust the seasoning to taste.

1 March 2020

Exported from Home Cookin v9.76 (http://www.mountainsoftware.com/)

Mediterranean Style Baked Tofu

I've been baking with a lot of tofu lately, mostly with an Asian profile.  As soon as I got the idea to try it with Mediterranean flavors I knew I was on to something.  It's rare that I get a new recipe right on the first try but I pretty much hit it out of the ballpark with this.

The key to the dish's success, as with most tofu dishes, is to be sure to marinate it for at least a few hours before you make the dish.  The longer it marinates, the more flavor soaks up into the tofu.

If you're looking for new ways to enjoy you should give this a try.  I think you will be quite happy with the results.

Home Cooking v9.76 Chapter: Beans and Vegetables
MEDITERRANEAN STYLE BAKED TOFU For Marinade:
1 pound extra firm tofu, cut into 1/2-inch cubes
2 13.5 oz cans artichoke hearts in water
6 cloves garlic, peeled and crushed
1 teaspoon kosher salt
1 tablespoon crushed dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes, or to taste
1 tablespoon lemon juice
1/4 cup olive oil

1/2 pound sliced mushrooms
1 to 2 cups Castelvetrano or other green olives with pits
1/2 large fennel bulb, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
2 large shallots, sliced
2 tablespoons olive oil
1 teaspoon kosher salt, or to taste

Combine the first nine ingredients in a large plastic bag and make sure everything is well coated with the olive oil and spices. Place in the refrigerator and let marinate for at least a few hours or overnight.

Remove the tofu mixture from the refrigerator about half an hour before you are ready to get started and preheat the oven to 375° F.

Combine the rest of the vegetables in a large bowl and add the marinated tofu and artichoke hearts. Add the olive oil and sat and gently mix everything together until everything is well coated with the mixture from the marinated tofu and artichoke hearts. Pour into a 13 x 9 inch pan (you might also need an additional smaller pan depending on how big the vegetables were). Cover with foil and bake for 45 minutes. Remove the foil and lower the heat to 350° F. and bake another 30 minutes, until everything is tender.

 2/20/20

Exported from Home Cookin v9.76 (http://www.mountainsoftware.com/)

Braised Red Cabbage and Pasta Bake

I found this recipe in a vegetarian pasta cookbook that was lurking in my sister-in-law's cookbook shelf and decided to try it.  It turned out well.  The pine nuts and raisins add an unusual dimension to the flavor profile and the melted cheese brings it all together.

You can cook the cabbage and onion mixture ahead of time.  Just leave out the raisins and add them with the pine nuts just before baking.

It works as either a main or a side dish.  If I am feeding a lot of vegetarians I will double the recipe.  And the leftovers are equally delicious so you can't lose either way.

Home Cookin v9.76 Chapter: Grains Pasta and Potatoes
BRAISED RED CABBAGE AND PASTA BAKE
1/2 pound any short pasta
2 Tbsp butter
2 Tbsp olive oil
1 onion, chopped
5 cloves of garlic, crushed
1 tsp thyme
1 medium head red cabbage, chopped
1/2 cup golden raisins
1/2 cup toasted pine nuts
salt and freshly ground black pepper to taste
2-1/4 cups grated cheddar or gruyere cheese

Preheat the oven to 400° F.

Cook the pasta al dente according to package directions. Drain and set aside.

Melt the butter and olive oil over medium heat in a large skillet. Add the onion, garlic and thyme and cook until softened, about 3 minutes. Add the cabbage and raisins and season to taste with salt and pepper. Cook until the cabbage is shiny and well coated with the butter and oil. Reduce to a simmer, cover, and cook for another ten minutes until the cabbage has softened. Add the ditalista and the pine nuts and mix well.

Transfer the mixture to a 9 x 12 baking dish. Top with the grated cheese. Bake for about 20 minutes, until the cheese has browned. Serve immediately.

Note: The cabbage and onion mixture can be cooked up to twoe days ahead of time and stored in the refrigerator until you are ready to cook the pasta and assemble the dish.

Exported from Home Cookin v9.76 (http://www.mountainsoftware.com/)