Category: Breads, Pasta, Potatoes, Starches

Quick Shortcake

If you have just a LITTLE bit more time, I highly suggest GRANDPA’S SHORT ANGEL CAKE – which is a combination of shortcake and angel food cake. Really good.

Shortcake

Quick Shortcake

Grease baking ramekins

Sift together
1 cup AP flour
1 tsp baking powder
1 TBL sugar

Cut in 1 TBL cold butter

Alt: Sub Bisquick for above. See lower photo.

Mix with 1 egg
1/3 cup milk
Zest and juice from 1 lemon
Dollop vanilla
Scant salt

Bake about 15 minutes at 350°
Top with blueberries and strawberries

image

Easy Ricotta Gnocci

1 pound ricotta cheese
Three-quarter cup all-purpose flour
1/2 cup Parmesan
One egg
Little bit of salt

Mix well
Put into fridge for 15 minutes

Roll tube on floured surface
Cut into equal pieces . About the size of a Hubba Bubble bubble gum
Roll pieces into balls
Use fork or something to create ridges
Put in nearly boiling simmering salted hot water
Cook until they rise to the surface

Dressing
Evoo in hot pan
Squeeze in lemon
Add a ladle of pasta water
1 TBL butter
Black pepper

Toss cooked gnocci and fresh basil into hot pan

Gnocci in a Pan Sauce

Evoo in hot pan
Garlic
Diced onions
Fennel
Red pepper flakes
Bay leaf
1 part Cream
1 part Vermouth or White Wine
2 parts Stock
Bring to boil then reduce to simmer
Add tarragon, thyme, salt and white pepper
Continue to simmer until it reduces to about half
… Then strain

2 potatoes . Potato pieces in boiling water to al dente
Do not overcook
Run through food mill
2 egg yolks
Nutmeg, white pepper, 1 tbl butter
Only enough flour to creat play-dough consistency
Should not stick to fingers
Do not over-mix
Roll onto floured surface
Roll into tube
Cut into pieces
Roll into little balls
Use fork to create ridges
Boiling water until they rise . About 30 seconds
Return pan sauce to a simmer
Add gnocci, shredded meat, porcici slices
One more TBL butter
Serve with straining spoon
Top with Parm/Regiano cheese

Pasta – COLLECTION INDEX

See also: Lasagna – COLLECTION

Different Pasta Recipes
Pasta – Tips and Tricks – START HERE
Pasta Brief
Quick Pasta
Making your own pasta
Spinach Pasta from Scratch
From the Atlas Pasta Machine
Noodle Tips
Pasta Carbonara
Lydia’s Pasta (and Cannelloni)
Lydia’s Pastata
Homemade Pasta
Pasta Dough

Different Types of Pasta by Size and Shape

Pasta notes
Flour, salt, eggs – and then EVOO
Approx 100 gm 00 flour per egg
Approx 2 C flour for 3 eggs
Add 2 TBL EVOO
Make nest of flour and salt mixture
Beat egg in well/nest
Bench knife until it starts to come together
Add another egg yolk if necessary
Drizzle water if necessary, but it will probably be OK
If too sticky, add a bit more flour
Knead on floured surface until it becomes springy
Roll into a thick rope, and wrap in plastic for 30 minutes – This is a must

Cut into equal sized pieces, depending on how you will use the pasta
Golf ball sized pieces is a good size if you are going to cut strips manually,
Tennis ball sized if you will put them through a roller
Roll, fold, repeat about 8 times
Cut and flour
Let dry for about an hour
Cook in large pot of boiling water
Fresh pasta only needs to cook 3-5 minutes

Angel Hair

1/32 inch wide

Annuletti / Annolini

Cappilachi

Capoletti / Cappiletti

Cavatelli

Use fork to shape thick 1×1 pieces into ears

Farfalle

Cut into 1.5 inch squares
. One side is wavy . Pinch into bow tie

Fazzoletti

Roll to thin sheets – Cut into 1.5 inch squares
Using single chop stick, Roll into tube (on the bias) on textured surface

Fettucchini

Fettuccini ¼ inch wide

Garganelli

Lasagna Noodles

Lasagna Noodles About 2 inches wide.  There is American and Italian lasagna noodles.   Semolina wheat flour.  American has thick.  Italian noodles are thinner and have less chew… which is good.

Linguini

Linguini 1/8 inch wide

Papperadelli

About 1 inch wide

Ravioli

Cut in 4 inch squares, or 3 inch rounds
Put small amt of filling – Ricotta, meat, cheese, etc.
Seal edge with egg white – Boil till they float to the top

Spaghetti

Spaghetti 1/16 inch wide

Tagliatelli

Tagliatelli ½ inch wide

Tellulini

Tortelli

2 inch squares – Ricotta in center
Fold to make triangle, then bow tie around finger
Lay flat to dry

Toyatelli

Trofie

Roll thin strips of pasta into curls

Different Ways to Prepare Pasta – Pasta Dishes

Uova da Ravioli

Spinach and Ricotta Lasagna

Fingerling Potatoes

INGREDIENTS

STEP BY STEP

  1. Halve or quarter fingerlings
  2. Toss fingerlings with rosemary, sage, thyme and EVOO
  3. Add garlic powder, salt and pepper and toss again
  4. Add eight large cloves garlic with their skin still on and toss again
  5. Dumped onto preheated baking tray
  6. Cook at preheated 425° oven for 25-30 minutes

 

Risotto – COLLECTION

Creamy Risotto

INGREDIENTS

  • 1/2 C Arborio rice (or similar) – set aside
    Other similar rices are Vilone Nano and Carnaroli rice – read more
  • 1 1/4 C broth – set aside
  • 1/2 C white wine – set aside
  • 3 TBL grated Parmesan, Gruyere or Padano cheese
  • 1 TBL EVOO and 1 TBL butter per person – set aside
  • 2 shallots – minced
  • one bay leaf
  • 2 Mushrooms – Baby Crimini, Shitake, White or Porcini
    – Reconstituted dry mushrooms are okay too, but fresh is better
  • Scant rosemary and nutmeg
  • Lemon zest from one lemon
  • Grated celery root (optional finely diced celery)
  • Garlic, salt and pepper
    If dried spices, let soak in broth 1 hour
  • White wine to deglaze

STEP BY STEP

  1. Dice shallots into the skillet and soften in the EVOO
  2. Add salt to taste and add broth
  3. Add arborial rice and heat just until it starts to smell toasty
  4. Add lemon zest
  5. Deglaze the pan with a splash or two or three of white wine
  6. Add stock a ladle at a time.  Not too wet and not too dry. Stir gently.
    Not enough to boil, but you don’t want it to fry and brown any more.
    Scrape the bottom with your spatula.  If it leaves a dry path, it means you need to add more liquid.
  7. Taste occasionally and make sure the risotto is not “crunchy.”
    Al dente is OK, but you don’t want any crunch in the rice.  (about 25 minutes)  It needs to be completely softened.
  8. As soon as any hint of crunch is gone, turn off the heat and add the butter.
  9. After butter has melted, stir in grated cheese, lemon zest and scant nutmeg.
  10. At this point, you can stir in chopped asparagus, chives, mushrooms, etc
  11. Optionally, sprinkle just a bit of rosemary, chopped parsley, grated celery root, garlic, salt or pepper over the top
  12. Thinly grate mushroom over the top:  Truffle, Baby Crimini, Shitake, White or Porcini – Reconstituted dry mushrooms are okay too, but fresh is better
  13. Top with grated Parmesan cheese
  14. Serve family-style and it will stay creamier longer.

Lemon & Chive Risotto

  • Make risotto as shown above, with these exceptions
    • At Step 4 use three lemons, rather than one.
    • At Step 5 increase wine from 1/2 C to 3/4 C
    • At Step 7 add Parmesan cheese rinds
    • At Step 10 (above) add 1/4 C chopped chives

Butternut Squash Barley-Risotto

  • 1/2 C pearl barley
  • 2 shallots – finely chopped
  • 1 clove minced garlic
  • 1 small stalk celery – finely sliced
  • 1/2 carrot – julienne strips
  • 1/2 tsp dried sage
  • Zest and juice of 1 lemon
  • 1/2 small Butternut squash, peeled and chopped into 2 cm cubes

Spices for roasting

  • 1 tsp coriander
  •   scant cracked black pepper
  • 1/2 tsp salt
  • 1 C vegetable stock * use scraps and trimmings to MAKE YOUR OWN
  • 1/2 C dry white wine
  • 2 TBL  butter
  • Italian grated hard cheese
  • Black pepper
  1. Pre-heat oven to 500º F
  2. Toss the butternut squash in olive oil
  3. Sprinkle with ground coriander, black pepper and salt.
  4. Put onto large baking trays and roast on high shelf for 25 – 35 minutes until slightly browned on the outside but still with quite a bite inside.
  5. Put VEGETABLE STOCK into a pan under medium-low heat
  6. Cover with lid.
  7. Sautee the onions in a deep pot using EVOO over medium heat
  8. Add carrot and celery when onion has softened
  9. Add white wine and set to medium-low
  10. Add garlic and sage, keep stirring for further 5 minutes.
  11. Add barley to the pan and stir fry for 5 minutes.
  12. Now add the stock to the pan and stir, bring to boil
  13. Turn down to medium heat, and let it all simmer until almost all the liquid is absorbed.
  14. Add more stock if necessary, simmer, stir, etc. – you don’t need to stay with it all the time but keep on stirring very frequently, always scraping the bottom of the pan – you want to cook it slowly.
  15. If you run out of stock you can add water
  16. Once the barley looks swollen add zest a well washed lemons, their juice, salt and cracked pepper to the pan.
  17. Now add and stir in.
  18. Then add Italian style hard cheese (finely grated stuff).
  19. Taste, add more salt if necessary.
  20. Add the roast butternut squash.
  21. Serve topped with chives or parsley
  22. Refrigerates well.  Reheat at 400º covered on middle shelf

Mushroom Risotto

  • 1/2 onions – finely chopped
  • 1/2 carrots – peeled and sliced
  • 1 stalk celery – washed and finely sliced
  • 1 clove minced garlic
  • 1 bay leaf
  • Rind from washed lemons
  • 3-5 mushrooms – sliced roughly
  • Pearl Barley – 1/2 C
  1. In a medium sized pan (can be a steel one) pour vegetable stock.
  2. Cover and bring to boil.
  3. In yet another medium sized pan heat up olive oil until very hot and fry the mushrooms on a high heat until browned. Repeat process until all mushrooms are cooked. Put aside.
  4. In a large pot, pour in olive oil and fry the onions until transparent.
  5. Add the garlic and the celery, and carrots.
  6. Turn heat up.
  7. Once sizzling, turn heat to medium and cover with lid and let vegetables sweat for 15 minutes. Stir occasionally.
  8. Zest the lemons with a grater (finely) and add, with the thyme and bay leaves to the pan.
  9. Turn up heat.
  10. Add the barley to the pan and stir well.
  11. Add stock
  12. NOTE:  For the next 30 – 40 minutes you have to stay close by the pan to avoid it all getting stuck. If you need to leave the pan – turn off heat.
  13. Once the barley has absorbed most of the liquid, add more, stirring most of the time. Keep on adding and stirring until the barley is all thick and chunky, chewy when tasted, but soft.
  14. The whole risotto should be porridge like in consistency – on the runny side.
  15. Use water if you run out of stock
  16. Add all the mushrooms to the big pan. Stir in.
  17. Add cracked pepper to the pan. Stir in.
  18. Now add 2 tabs of butter to the large pan and stir in.
  19. Then add Italian grated hard cheese (the parmesan like cheese in red and green plastic bags) and stir in.
  20. Taste and see whether risotto needs more salt.

 

Potato Gnocci

  • Use kitchen aid with batter beater
  • 1-2 potatoes – Steamed 45 minutes, then cooled
  • Peel potatoes and run through food mill
  • Add 1 egg and 1/2 C flour and 1/2 tsp salt – and mix
  • Add another 1/2 C flour
  • If after mixing for a while it looks kind of dry, add another egg
    If it looks too wet, add another 1/2 C flour

Turn onto board and mix and shape by hand until you have one large ball

  1. Break off tennis ball size and work by hand into log
  2. Cut into small bite-size pieces. Do not eat!
  3. Roll into a ball, press with fork. Roll onto tines of fork.
  4. Whatever. Just create little indentations that will retain sauce.

Bring large pot of salted water up to boil, then reduce to a fast simmer.
Start gnocci . They are done when they float to the top of the pot.

Cream Sauce

Heat in a large pot:
Whole Thyme, chopped zucchini and whole garlic
These classically go together.
Add radiccio . Shredded
Remove thyme and garlic
After cooked, add whole Gorgonzola cheese chopped
Add a bit of nutmeg
Mix with 1/4 c cream

Pesto Sauce

2 C basil
3 cloves garlic
1/3 C Parmesan
3 T pine nuts
1/2 C EVOO drizzle as food processor is running
1/2 tsp salt

Dinner Popover – with or without Cheese Filling

  • 1 C warm milk
  • 1 C AP flour
  • 1/2 C grated cheese – Fontina, Mozzarella, etc
  • 4 TBL melted butter
  • 1/2 tsp coarse salt
  • 4 large eggs

Optional for stuffing:  Hot chopped spinach with cheese

  1. Preheat oven AND cast iron pan to 425 degrees
  2. Brush standard muffin cups with Crisco
  3. Using a whisk, combine all of the upper ingredients, except the flour
  4. When ingredients are blended, add the flour and fold gently just until blended – DO NOT OVERMIX
  5. Fill muffin cups only halfway
  6. Place muffin pan in hot oven and cook for 12 minutes
  7. Reduce heat to 375º
  8. Rotate pan, and cook for 10 more minutes
  9. Pierce each muffin top with a skewer to let steam escape and let cook another 5 minutes
  10. Remove and serve immediately

You can serve just like this, or fill with spinach/cheese. 
If you want them filled, continue with step 12.

  1. Crisp up two strips of bacon in a skillet
  2. Thaw and squeeze dry 1/2 C frozen spinach
  3. Saute in butter, then mix in 1/2 TBL AP flour
  4. Add 1/2 C whole milk
  5. Add 1/2 tsp fresh nutmeg
  6. Season to taste with salt and pepper
  7. Cut top of  popover and stuff with spinach mixture
  8. Great when served with eggs

BASIC POPOVER

  • 3 Large eggs
  • 1 cup whole milk
  • 1 cup AP flour
  • three TBL butter . Melted
  • Scant salt
  1. Bake in cups at 375 for 40 minutes
  2. Slit top
  3. Bake 10 more minutes
  4. Serve stuffed with cream cheese

PAN POPOVER

  • Small cast iron skillet
  • 3 eggs
  • 1/2 C milk
  • 1/2 C flour
  • 2 TBL melted butter plus 2 TBL melted butter (used separately)
  • 1 C fontina or gruyere cheese (Alt:   Parmesan or Pecorino)
  1. Preheat oven and skillet to 425º
  2. Mix ingredients, reserving 2 TBL melted butter
  3. Optional:  Blanche asparagus, broccoli, spinach, etc for filling
  4. Put 2 TBL melted butter (from Step 2) into bottom of skillet
  5. Put in vegetables
  6. Pour egg mixture over top
  7. Return to the oven and cook 20 minutes

 

Classic Popover

popBased on Yorkshire pudding, it is just a small puffy hollow muffin.

INGREDIENTS Recipe One

  • 1.5 C AP flour
  • 1.5 tsp salt
  • 1 c ice cold milk
  • 3 large eggs
  • 6 TBL butter – melted

INGREDIENTS Recipe Two (slightly healthier)

  • 5 oz AP flour (about 1 1/4 C)
  • 1.5 tsp salt
  • 1 C room temperature whole milk
  • 3 large eggs
  • 2 TBL butter – melted

STEP BY STEP

    1. Preheat oven and HEAVY deep muffin pan to 450º
    2. Melt 6 TBL butter in a small skillet on the stove
    3. Sift together flour and salt
    4. Whisk together eggs and milk
    5. Generously butter side of cups with melted butter
    6. Whisk remaining butter into the milk, then fold into the flour, being careful NOT to overmix
    7. Fill HOT muffin tins half to 2/3 full
    8. Place in 450º oven for 10 minutes, then (without opening door) turn heat down to 350º
    9. In 10 more minutes (total 20 so far) open oven and rotate pan
    10. Bake another 10 minutes
    11. Remove and let rest 3-5 minutes before turning out onto bread cooling rack
    12. Poke the top with a knife to allow excess moisture to escape
    13. Serve with butter and preserves, or fill with a custard

 

Gnocci with Tomato Sauce

Serves 6

* 1 tablespoon extra-virgin olive oil
* 1 small onion, finely chopped
* 3 cloves garlic, minced
* 1/4 cup dry white wine
* 1 can (28 ounces) whole plum tomatoes with juice, crushed by hand
* 1 can (14 1/2 ounces) tomato sauce
* 2 sprigs basil
* 1/4 teaspoon crushed red pepper flakes
* Coarse salt and freshly ground pepper
* Gnocchi
* Thinly shaved parmesan cheese, for serving

1. Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.

2. Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.

3. Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.

These are from Martha Stewart Web Site

Crispy but Soft Garlic Bread

INGREDIENTS

  • 6 TBL butter
  • 2 TBL olive oil
  • 2 TBL grated garlic
  • 1 tsp garlic powder mixed in 1 tsp water
  • 1 tsp Oregano
  • Cayenne, Salt and Pepper to taste
  • 1 loaf of SOFT crusted Italian bread

STEP BY STEP

  1. Heat 3 TBL butter and the garlic in the microwave for 60 seconds (tames the garlic)
  2. Mix heated butter with garlic powder mixture
  3. Mix in remaining ingredients
  4. Cut Italian loaf lengthwise
  5. Spread both halves with garlic butter mixture
  6. Sprinkle lightly with freshly grated Reggiano cheese
  7. Bake face up on a heavy baking sheet at 450º for 3-4 minutes
  8. Turn face down on the hot baking sheet
  9. Cover with another baking sheet and press lightly
  10. Cook for 8-10 more minutes

Hash Browns (Hashed Browns)

hash-brownsAccording to Google Hash Browns is correct.  I’ve heard it both ways.  People will also refer to Latkes (which is the Jewish term) and Rostis (which is the German term).  They are cooked SLIGHTLY differently, so I will include a recipe for both of them at this site.  This recipe is for the kind of Hash Browns that you would get if you were to go out to some Mom and Pop diner here in the United States.

INGREDIENTS

  • 3 small Yukon Gold potatoes (or two large Russets)
  • 1 small onion
  • Corned beef
  • 1 egg
  • 1 TBL Olive oil
  • 1 TBL salted butter
  • 1 tsp salt

STEP BY STEP

NOTE: For Home Fries, dice the potatoes into cubes the desired size and prepare pretty much the same way.  Toss every 5 minutes or so, and increase cooking time so that they are well browned on most sides.

  1. Wash potatoes well, and pat dry
  2. If you prefer peeled potato hash browns, cut nice big chunks of the skin for cooking on another day as potato skins.  Store them in the fridge in a jar of salted water.
  3. Cut potato meat into thin slices, then cut slices into short strips. 
    Alternately you can grate them.
  4. Mix with grated or diced onion
  5. Mix with shredded corned beef
  6. Add 1 beaten egg
  7. Use salad spinner or a tea towel to dry them as much as possible
  8. Toss in 1 TBL Olive oil and place in large cast iron skillet over medium heat
    – These will cook for about 5-8 minutes.
    Flip when potatoes start to brown at the edges of the pan.
    You can slide onto a plate, then invert the plate for safe flipping
  9. Set the burner to low, then cook for another 5 minutes
  10. They are ready to serve when the second side has browned.
    HERE IS AN OPTION YOU MAY TRY.
  11. Peel onion and chop into small slivers
  12. In small pan, saute onion in 1 TBL olive oil
  13. When translucent, remove from heat and set aside
  14. After potatoes have browned, combine all into a large mixing bowl and toss together with sauteed onion and salt
    READY FOR ANOTHER OPTION?
  15. Put loosely into a preheated (oiled) waffle iron for 10-12 minutes.  DO NOT add too much cheese, or you will have a gooey mess.  Top the cheese with more potatoes to minimize cheese contact.

NOTES

    • If you toss them too frequently the gluten develops and the hashed browns become tough and chewy, rather than crisp.
    • Don’t overcrowd skillet of they will be soggy, rather than crisp. You need space for the steam to escape.

VARIATIONS

  • When hashed browns are almost done, create a hollow, and carefully crack two
    eggs into the hollows. Reduce heat to simmer, cover and allow eggs to soft
    boil for 5-10 minutes.
  • Add one diced sour apple at Step 7. You can also add bell peppers or diced
    chives at Step 7. Another option is to add finely diced corned beef or sausage
    to make hash.
  • I prefer to dump the partially cooked potatoes into a large mixing bowl and toss there, rather than in the skillet. After tossing, return them to the hot skillet.

Grandpa’s Mashed Potatoes

These are not your traditional potato skins, but instead gives you a yummy use for the left-over skins.

INGREDIENTS

  • 4 “regular” russett potatoes – Use starchy, not waxy
  • 1 carrot – julienne strips
  • 1-2 C raw cauliflower – cut into one inch pieces
  • 1/2 onion – slivers
  • 3 TBL olive oil OR 6 TBL butter
  • 2 TBL “chives” or cut green onion tops
  • 1 tsp oregano
  • 1/4 CU half and half (at the very end) or low-fat buttermilk
    Use whole milk if you must, but not low fat regular milk

STEP BY STEPpotato

  1. Cut the skins off the potatoes into nice large flat hunks. This can be stored in a bowl of salted water and used later for potato skins.
    When ready, bake peels at 400º for 20 minutes.
  2. Rinse remaining potatoes and cut into one inch (or less) sized pieces.
  3. Cut 1/2 onion into slices into mixing bowl
  4. Using a potato peeler, peel the carrot into the mixing bowl.
  5. Toss potatoes, onion and carrot in the mixing bowl
  6. Put the pieces into a steamer basket with one inch of water in the bottom of the pan.
    Alternately you can use a pot of water, but this rinses a lot of the sugars and starches away.
  7. Cook or steam potatoes for about 20 minutes
  8. Drain water from pan and put veggies back into the empty pan.
  9. Add 6 TBL of butter
  10. Using a potato masher, crush the pieces into a mush. If you like “lumpy” potatoes, don’t pot-skinscrush them too much.
  11. Add splashes of milk product, stirring continually, ONLY to the point of giving them a creamy texture
  12. Add chives and oregano and mix with a fork.
  13. Optional:  At this point, you can add a bit of shredded cheddar cheese
  14. For really fancy potatoes, pipe them into mounds using a fluted piping tip, then broil them for about three minutes.  Otherwise, just plate and serve with a side of gravy.
  • Special Steps A “quick release” ice-cream scoop can give you those pretty restaurant mounds of potatoes.
  • Variations For less starch in the potatoes, and less stringent onions, run tap water gently through them after  Step 3.

Healthy Alternative

Use half russet potato and half cauliflower.  Add a bit of extra salt and butter.

Hot Dog Buns / Hamburger Buns

This was originally a recipe for bread sticks. If that is what you want, just roll them a little skinnier and shorten the cooking time by 2-3 minutes.  For hamburger buns, roll them into small baseballs and press them flat to about 1/2 inch thickness – they will rise and thicken.  I frequently roll them into a sheet about 3/4 inch thick, and use a 3 inch biscuit cutter to make the buns.  They end up being about 3.5 inches in diameter.

bunsINGREDIENTS

  • 1 package (or 1 TBL) active dry yeast
  • 2 TBL sugar (split in half for use at two different times)
  • 1/4 C warm water – very warm to the touch, but not hot
  • Three-quarter C milk
  • 1/4 C dried (instant) milk powder
  • 1 tsp Xanthan gum
  • 2 tsp salt
  • 1/4 C soft shortening or lard (bacon grease)
  • 3 C sifted all-purpose flour
  • 1 C spelt or whole wheat flour
  • 1 egg, beaten
  • (optional) 1/4 C sour dough starter

STEP BY STEP

  1. ACTIVATE YOUR YEAST
    Mix your yeast, water, and half your sugar in a small glass bowl
    Stir to mix
    Set aside
  2. SCALD YOUR MILK
    Put into microwave for a minute
    Set aside to let it cool
    Put your lard, salt and the rest of your sugar into the milk
  3. PREPARE HALF OF YOUR FLOUR
    In a large mixing bowl…
    Add your sourdough starter if you are using it
    Add the milk mixture and 1/2 cup flour.
    Add the yeast mixture, dried milk, xanthan gum and everything else
    Mix in bread maker at medium speed until smooth, scraping the bowl occasionally. 100 strokes if by hand.
  4. FINISH YOUR DOUGH
    Add more flour, a little at a time, until dough leaves the sides of the bowl, and surface of dough springs back when pressed.  Dough should not be sticky.
    You may not use all of your flour (or you may need more)
    Turn dough onto lightly floured board.
    Knead until smooth and elastic: 4-8 minutes.
    Place in lightly oiled bowl.
    Turn dough over to oil the top also.
    Cover and refrigerate overnight for a more complex flavor
    When ready to make the buns, cover and let rise in warm place for about 30 minutes.
  5. SHAPE YOUR BUNS
    Form your buns on a greased baking sheet, keeping in mind that they will increase in size by about 125%
    Let them rise for about an hour in the (not turned on) oven
  6. BAKE YOUR BUNS
    Pull the trays of buns out of the cold oven and turn oven to 350º
    Brush the tops of your buns with melted butter
    Sprinkle with sesame seeds or lightly with coarse sea salt if you wish
    Bake at 350º for about 10-12 minutes or until browned
    Let cool 10 minutes before removing from tray

Pastry Dough

You can use a pastry cutter, but it is easier to use your food processor.  Just make sure you do not overprocess your dough, or it will be tough.

INGREDIENTS

  • 4 CU flour
  • 1/4 CU granulated sugar
  • 1/4 CU dark brown sugar
  • Juice and zest from one lemon
  • 1 stick butter (cold) pieces
  • 1 tsp salt
  • 1 egg plus 1 yolk
  • Pulse above together, then add ice cold water
    Pulse only long enough to bring dough ball together

STEP BY STEP

  1. Cut all ingredients together or pulse in food processor
  2. Add water with food processor running only to incorporate – DO NOT OVERPROCESS
  3. Wrap dough in plastic, and refrigerate for 30-60 minutes
    Freezes well too.
  4. Roll dough flat, but not too thin, then transfer to pie pan or parchment paper.  Roll onto your rolling pin to transfer to keep it from breaking apart.
  5. Dock crust so that dough doesn’t puff up
  6. Sprinkle lightly with a bit more brown sugar
  7. Cover with foil, and bake at 375° for 20 minutes
  8. Remove foil and bake 5 more minutes

NOTES

  • Fill with savory or sweet filling.
  • If you are making a rustic free-form tart, put fruit in just after step four

Rigatoni Bolognaise ala Grandpa

INGREDIENTS

  • Rigatoni pasta
  • 1/3 LB Ground pork
  • 1/3 LB Ground sausage
  • 1/3 LB Ground beef
  • 2 strips of bacon
  • 2 TBL Olive oil
  • 6 cloves garlic – crushed
  • 1 small carrot – minced
  • 1 yellow bell pepper – chopped
  • 1 small celery – chopped
  • 1 medium onion – minced
  • 1 tsp paprika
  • 1 TBL Worcestershire sauce
  • 1 C Red wine
  • 1 tsp Parsley
  • 3 Bay leaves
  • 1 large can crushed tomatoes
  • 1 can tomato paste
  • Salt/pepper to taste
  • Parmesan cheese
  • Grated Gruyere and 1 poached egg per person

STEP BY STEP

  1. Brown meat, save drippings.
  2. Sweat in pan: EVOO, carrot, celery, onion, garlic, bell pepper
  3. Add red wine, bay leaf, crush tom, parsley (reduce parsley)
  4. Bring to a boil, then reduce to a low simmer and cook 2 hours
  5. Boil pasta
  6. Toss w/ sauce and grated Parmesan
  7. Top with grated Gruyere and a lightly poached egg

 

Sourdough – COLLECTION INDEX

Care and Feeding of your Sourdough (Printable Summary)

Questions? Always start out at GRANDPA'S SOURDOUGH COLLECTION INDEX

Thinking about venturing into the world of Sourdough?  Read Grandpa’s Sourdough BEGINNERS OVERVIEW as one of your first steps.

It’s started to get too confusing with so many recipes and notes on my web page, so this is the ONLY page that will link to the other pages.

More accurately called Sourdough, the entire process has taken on a nearly cult following. Click here to read what Wiki has to say about Sourdough.

Much of this page is based on (or was taken from) CarlsFriends.NET which offers Carl Griffith’s 1847 Oregon Trail Sourdough Starter. This page is not intended to take away from Carl’s Friends, but rather be a continuing legacy of Carl T Griffith. (Reciprocal information here.)

BACKGROUND INFORMATION

About Carl T. Griffith :: Carl is an actual descendent of those who came west on the Oregon Trail. He has inspired hundreds, if not thousands, of bakers to explore sourdough bread. He got me started!!!!

Carls Brochure :: This gives a bit of background information about this starter that has been alive since 1811. (Backup page) :: (Grandpa’s note: check recipes from above link)

About Carl and the 1847 Oregon Trail Starter :: A legacy that spans over 170 years

Musings from Carl :: The inspiration behind Carl’s Friends

BEGINNERS

Print out this page :: This is a VERY brief overview that will be handy to have on hand until you are familiar with the sourdough process.

Obtaining Dried Starter

Getting Starter from Carl T Griffith :: SASE required

Getting Starter from Grandpa :: SASE OR $1 required

Making Your own Starter from Scratch

Basic Sourdough Starter :: This is a very basic recipe to make your own sourdough starter

Susan’s Easy Sourdough Starter :: by Susan Payne

Honey Sourdough Starter :: A recipe from one of our church ladies

Rita’s Sourdough Starter :: From Rita Davenport

Son of Norway Sourdough Starter :: From Fedrelaudet Lodge 23 – Petersburg, Alaska

Maintaining your starter

How to Revive your Sourdough Starter :: Unless you are given a live sponge, you will need to bring it back to life. Click here to get a live sponge.

Regular Care and Feeding of your Starter :: Feed your starter at least every 7-10 days

OK… My Starter is alive – Now what? :: You must feed your starter weekly or it will die

OK… My Starter is alive – Now what? :: Here is a brief printable sheet that all beginner and intermediate sourdough bakers should have handy.

INTERMEDIATE BAKERS

Making your own dried starter :: Grandpa’s way and Carl’s way.  You ‘ve learned… now you want to share.

ADVANCED BAKERS

External Links :: There is soooooo much to learn about sourdough. Here are some links that will help you expand your knowledge.

NOTHING BUT RECIPES

Grandpa’s Sourdough Bread :: This is the recipe that I make most of the time.

Sour Dough Cinnamon Rolls :: By our of the Church Ladies at Phoenix First UCC.

Sourdough Braided Wheat Rolls :: Unknown source

Sourdough Parker House Rolls :: by Trysha Mapley – Mapley’s Morsels

Irish Soudough Soda Bread :: Traditional soda bread with the tang of sourdough.

Royal Caribbean Cruise – Sourdough Rolls :: provided through the courtesy of Royal Caribbean Cruise Lines

Four Sourdough Recipes :: Two Breads, Pizza Dough and Sweet Rolls

Basic Bread :: Basic recipe from a TV show

 

xxxxxxxxxxxxx :: zzzzzzzzzzzzz

Tortilla Española

AKA Spanish Tortilla

In Spain, the tortillas are not the thin things that we are used to in Phoenix, but rather thick potato quiches.
In Spain, tortillas are not the thin things that we use here in Phoenix, but rather thick potato quiches.

INGREDIENTS

  • 1/4 cup extra-virgin olive oil
  • 1-1/4 pounds waxy potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 8 extra-large eggs
  • Kosher salt and freshly ground black pepper
  • Optional:  Cheese mix: See notes at bottom of this page.

STEP BY STEP

  1. Heat half of your oil in a large skillet till hot, but not smoking.
  2. Add the onion and stir occasionally.  Onion should sweat and soften, but not caramelize.
  3. Gently toss the potatoes in with the onion, seasoning with salt and pepper along the way.
  4. Reduce the heat to medium, and cover.
  5. Simmer – stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a parking knife, 15 to 20 minutes.
  6. Meanwhile, beat the eggs with salt and pepper to taste in a large bowl.
  7. Heat the oil in a large cast-iron or nonstick skillet over medium-high until very hot but not smoking.
  8. Gently temper the potatoes and onion into the eggs
  9. Pour the entire thing into the skillet, spreading the potatoes evenly in the pan.
  10. Cook for about 1 minute, just to set the bottom of the egg mixture.
  11. Reduce the heat to medium-low and cook for 20 minutes, or until almost set through.
  12. Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set.
  13. Flip out onto a clean plate and allow to rest for 5 minutes.
  14. Serve warm or at room temperature.

NOTE

  • After reducing the heat to medium-low in Step 11, start checking for doneness after about 15 minutes. It may not take the 20 minutes mentioned depending on the pan you use. You don’t want to overcook the eggs or they’ll toughen and become dry.
  • You could, of course, Americanize this just a bit with cheese.  Option 1 is to use a Monterey Jack and cheddar mix.  Option 2 is to grate a nutty Gruyere, Manchego or Parmigiano-Reggiano and toss into the egg and potato mixture. It isn’t traditional but it adds another layer of flavor.
  • Use organic eggs if possible. There is a difference, especially in dishes like this one where eggs are the focal point.
  • Tortilla Española is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamon. Basically anytime, anywhere. We had a great one at Valdubon and I think it’s because they weren’t afraid to use a lot of olive oil. No fear!

Reprinted from Spain: A Culinary Road Trip by Mario Batali with Gwyneth Paltrow, published by Ecco, an Imprint of HarperCollins Publishers, 2008 with adaptations by Robert (Grandpa) Andrews

 

Yorkshire Pudding

In America, these are called simply POPOVERS.

INGREDIENTS – By Measure

  • 2 CU (120 g) of plain flour
  • 2 C (200 ± g) lowfat or whole milk – do not use skim
  • 4 egg yolks (200 ± g)
  • About 1/2 tsp salt, 1/2 tsp pepper
  • 3 TBL beef or chicken roast drippings
    (or 1 chopped piece of bacon in the bottom of the pan)
  • Optional:  1-2 TBL chopped thyme, tarragon or chives

STEP BY STEP

  1. Use a sieve to sift the flour and salt into a bowl.
  2. Create a “well” or a hole in the middle of the flour.
  3. Break the eggs and place them in the hole.
  4. Mix the eggs and flour thoroughly, but do not overmix
  5. Add the milk. Try to make a smooth mixture with everything
  6. Let mixture rest for 60 minutes in the fridge
  7. About 25 minutes before serving, place skillet in a COLD oven
  8. Preheat oven and large cast iron skillet to 450 degrees F or 220 C.
    If using chopped bacon, keep an eye on it so it does not burn, but does completely render
  9. If not using bacon, cover the bottom of a HOT cast iron skillet with 3-4 TBL roast drippings.  Add butter if necessary.
  10. Wait until the oven comes up to heat. CAUTION: Oil will be very hot.
  11. Add the batter to the pan, filling to 3/4 from top.
    It should sizzle as you pour it.
  12. Close door and turn heat down to 425.
  13. Bake for about 25 to 40 minutes minutes – until raised and browned
  14. Let the pudding rise and get golden brown in color, but not black
  15. Remove from oven and serve immediately.
  16. If the pudding sits for a while or if you wait, the pudding may get soggy, and fall in the middle

VARIATIONS

  • see also POPOVERS and “Dutch Baby”
  • Yorkshire pudding is a tradition staple food in British Sunday dinners. It’s mainly served as a side dish, usually served with beef roast or chicken.
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