Sourdough Diva

Broccoli Sausage Chowder

2012-01-28T10:14:00.000-08:00

Yesterday I splurged and finally bought us the 9 quart Le Creuset cast iron pot we've been saving up for. It inspired me to cook some chow-da! This turned out AMAZING (second and even third helpings on this one!) and I even forgot the cheese! Enjoy!

BroccoliSausage Chowder

Ingredients:
·        1 pound ground Italian sausage (I used spicy)
·        1 medium onion, chopped
·        3 garlic gloves, minced
·        8 ounces fresh mushrooms, sliced
·        2 tablespoons butter
·        2 cups broccoli florets
·        2 carrots, diced
·        2 (14.5 ounce) can chicken broth
·        1 (10.5 ounce) can condensed cream of mushroomsoup, undiluted
·        9 ounces cheese tortellini, cooked and drained
·        ½ teaspoon pepper
·        ½ teaspoon dried basil
·        ½ teaspoon dried thyme
·        8 cups light cream (I used 4 cups cream and 2cups half and half)
·        ½ cup grated Romano cheese (optional - as I accidentally found out)

Directions:
1.      In a skillet, cook and crumble sausage until nolonger pink. Remove to paper towels todrain; set aside. In the same skillet,saute’ onion, garlic and mushrooms in butter until tender; set aside.
2.      In a Dutch oven (I used my 9 qt.) add the twocans chicken broth, broccoli and carrots and cook in broth until tender. Stir in sausage and the mushroommixture. Add mushroom soup, tortellini,pepper, basil and thyme; heat through. Stir in cream and Romano cheese; heat through.

Mint Julep Cheesecake and Kentucky Bourbon Whip Cream

2011-05-10T19:27:00.000-07:00

I wish I had more time to cook and I could get to this blog more often! Anyway - Saturday was the Kentucky Derby and I was asked to make an authentic Kentucky Desert. I made Mint Julep Cheesecake with Bourbon Whip Cream. It was delish. No really. Here is the recipe. If you like cheesecake and you like bourbon, you should probably go make this now. ;)

Mint Julep Cheesecake
Adapted from a recipe from Chef Richard Velazquez

Make this the night before so it has time to set.
Servings: 9" Springform Pan

Ingredients
For the Crust:
1 1/2 cups Graham Cracker Crumbs
2 Tbsp Sugar, granulated
4 Tbsp Butter, unsalted, melted

For the Filling:
24 oz. Cream Cheese, softened
4 each Eggs
1 cup Sugar, granulated
1 tsp Lemon Zest
1/4 cup Bourbon Whiskey
2 Tbsp Crème de Menthe

Method
For the Crust:

1. In a large mixing bowl, combine the graham crackers, sugar and melted butter together. Then proceed to press the mixture into the bottom of a springform pan.
2. Bake the crust for 10 minutes at 350 degrees then let cool completely.

For the Filling:

1. Beat the cream cheese and the sugar until light and fluffy, about 5 minutes on medium speed, being sure to stop a couple of times to scrape down the sides.
2. Next add the lemon zest, the bourbon and the crème de menthe, slowly mixing until well incorporated, about 3-4 minutes…again, scrape down the sides of the mixing bowl.
3. Now add the eggs one at a time, while the mixer is on medium speed until all four eggs are incorporated. Be sure the sides of the bowl are scraped down.
4. Pour the mixture into your cool springform pan and bake in a water bath, uncovered, for 45-55 minutes, or until the center is “set”, you can also insert a toothpick in the center to check for doneness.

Prep time: 25 minutes/Overnight

Notes
**If you see that the top of the cheesecake is starting to turn dark on you, no problem, simply (and carefully) cover with a piece of aluminum foil.

Bourbon Whip Cream

Ingredients:
2 Cups Heavy whipping cream
3 Tbsp powdered sugar
4 Tbsp Kentucky Bourbon

Method:
Whip cream in a well chilled bowl until soft peaks form.
Fold in powdered sugar and bourbon and continue whipping briefly.

Note: do not over beat or you will have bourbon butter...which in itself is VERY yummy on bread, but not so good on the cheesecake and makes a huge mess when not the intended turn outcome and the beater was left unsupervised for a small amount of time. ;) - NOT THAT I WOULD KNOW FROM EXPERIENCE!

Pumpkin Curry Soup with Sourdough Rolls

2010-10-11T13:42:00.001-07:00

Seeing this, makes me want to cook this:
Ingredients
2 tablespoons pumpkin seeds (optional)
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce) can pumpkin
1 1/2 cups half-and-half cream
2 tablespoons soy sauce
1 1/2 tablespoon white sugar

1 Tbsp vanilla

1 tsp Allspice
salt and pepper to taste
fresh rosemary (optional)

fresh chopped basil (optional)

Directions
1.Preheat oven to 375 degrees F. Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
2.Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, Allspice, vanilla, pepper and basil. Bring just to a boil, then turn to simmer and let sit 30 minutes. Garnish with roasted pumpkin seeds and basil and/or rosemary.

Serve with some hot french bread or some of my sourdough rolls.

Recipe adapted from All Recipes.com

Cowboy Caviar - Giddy up'! Soooooo amazing.

2010-07-15T12:36:00.000-07:00

I fell in love with this. Serious love. Like I ate almost the whole bowl. I ate it with chips but I am going to make a big batch and serve it on lettuce leaves. It is amazingly yummy!

2 tbsp. red wine vinegar

1 1/2 to 2 tsp. hot sauce

1 1/2 tsp. olive oil

1 clove garlic, minced

1/8 tsp. pepper

1 firm-ripe avocado (about 10 oz.)

1 can (15 oz) black eyed peas (beans)

1 can (11 oz) corn kernels

2/3 C. thinly sliced green onions

2/3 C. chopped cilantro

1/2 lb. roma tomatoes, cut into small pieces

jalapenos (optional)

In a large bowl, mix vinegar, hot sauce, oil, garlic and pepper. Peel, pit and cut avocado into 1/2 inch cubes. Add to vinegar mixture and mix gently to coat.

Drain and rinse peas and corn. Add peas (beans), corn, onions, cilantro and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve with chips as an appetizer or add to cabbage and mix to make salad.

Tequila Lemon Tres Leches

2010-06-21T11:43:00.001-07:00

Got this from my friend Gerri. I forgot to "refrigerate overnight" but it was still really yummy!

Cake:
1-3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup tequila (80 proof)
3 large eggs, separated
1 vanilla bean scrapings
1 teaspoon lemon zest
3 tablespoons lemon juice
1/2 cup confectioners' sugar
1 teaspoon cream of tartar

Topping:
8 fluid oz. whole milk
8 fluid oz. evaporated milk
8 fluid oz. condensed, sweetened milk
8 oz. container Cool Whip (optional)

In a large mixing bowl, sift together flour, baking soda and salt. Set aside. In a separate bowl, dissolve sugar in tequila. Add egg yolks, and combine, until mixture is light yellow and fluffy. Add half of flour mixture, and beat, until completely dissolved. Add other half and beat again, until flour is dissolved. And vanilla bean scrapings, lemon zest,and lemon juice, and stir until combined.

In a clean mixing bowl with an electric mixer, beat egg whites until they start to get white and frothy, about 1 or 2 minutes. Add confectioners' sugar and cream of tartar and continue to beat until egg whites form soft peaks. Add egg whites to cake batter. Gently fold in whites until completely incorporated. Pour into a well-greased or lined 9x13 inch baking pan. Bake in a preheated, 375°F, 50-60 (for some reason, I only had to cook mine 30 minutes and it was done) minutes or until a toothpick inserted in the center comes out clean. Set aside.

While cooling, mix all three milks together. After cake is finished cooling, with a fork, remove the thin layer of crust on the top. Pour milk mixture over top. Cover and refrigerate overnight.

I didn't like the way this "looked" afterward so to make it "pretty" I put a layer of Cool Whip Lite on the top.

Crock Pot Canitas

2010-06-21T11:34:00.000-07:00

I got this recipe and picture from http://www.crockpot365.blogspot.com/ and made a couple changes.

2 pounds pork shoulder

1/2 cup freshly squeezed orange juice (about 1 large orange)

1/4 cup freshly squeezed lime juice (about 1 large lime)

7 cloves garlic (whole intact)

1/2 tablespoon kosher salt

1 tablespoon cumin

1 tablespoon smoked paprika

1/2 cup beef broth

corn tortillas

sour cream

salsa

sliced avocado (optional)

Use a 6 quart slow cooker. In a small bowl, combine the salt, cumin and paprika. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top. Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. Shred meat fully and serve on warmed corn tortillas with desired toppings.

This is so totally yummy and easy. My kids BEG for it (including the husband)! Way good!

Note: my friend the butcher said this would be even better if you replaced the beef broth with a can of coke. I haven't tried it yet, but I am next time I make it

It's Not Always About The Sourdough.

2010-06-21T11:33:00.000-07:00

Okay, so it takes a lot of time to make the sour dough recipes. In the mean time, I thought I'd post about some other recipes that I've made that the family raves about!

Sourdough Dinner Rolls

2009-04-26T12:48:00.000-07:00

Recipe from Recipe Zaar website: http://www.recipezaar.com/Sourdough-Dinner-Rolls-99966

1 cup primary batter (sourdough starter)

1 1/2 cups warm water
1 tablespoon yeast
1 tablespoon salt
2 tablespoons white sugar or brown sugar (I used brown)
2 tablespoons olive oil
3-4 cups flour (I used Better for Bread flour)
butter, melted

Directions:

Lightly oil a 9 x 13 inch pan or line with parchment paper.
In a large mixing bowl combine starter, water, yeast, salt, sugar and oil.
Stir in flour, adding flour 1/2 cup at a time until dough is manageable.
Turn out onto a floured surface and knead well.
Place dough in a bowl and cover, set in a warm place to double in size. (I rubbed olive oil in the bowl and on the sides.)
When double, punch dough down and with lightly floured hands, form into rolls.
Place on prepared pan and let rise until doubled then bake approximately 20 minutes in a 375 degree oven.
Last 5 minutes of baking, brush with melted butter and return to oven.

Sourdough Buttermilk Pancakes

2009-04-26T12:26:00.000-07:00

Recipe from "Adventures in San Francisco Sourdough Cooking and Baking"

1 1/2 cups primary batter

2 eggs (I think 1 egg would have been better, I will try that next time)

2 TBS sugar

2 TBS melted butter

1 1/2 tsp salt

1 cup buttermilk

1 cup white flour

Yield: about 15 medium pancakes.

Put 1 1/2 cups batter in a warm bowl.
Beat the eggs slightly and stir them into the batter.
Stir in the 2 TBS of sugar, the 2 TBS of melted butter and 1 1/2 tsp of salt.
Stir in the 1 cup buttermilk.
Stir in the 1 cup of white flour. The batter may be lumpy. Let the batter rest in a warm place for 20 minutes.
Onto a preheated 400 degree griddle (I used a frying pan), spoon out batter in small amounts.
When the top is full of bubbles and the bottom is browned, turn each pancake and cook for another few minutes until each side is browned

Sourdough Rounds

2009-04-26T12:11:00.000-07:00

From Recipe Zaar website: http://www.recipezaar.com/Sourdough-Bread-Also-Known-As-Grandma-Angelitas-Bread-13716

I half this recipe to make 2 loaves and I use my Cusinart Food Processor with the dough attachment because it calls for a lot of flour.

Ingredients:
1 cup primary batter
1 quart lukewarm water
1/2 cup sugar
2 tablespoons salt
5 tablespoons melted shortening (I use butter)
12 cups flour

Directions:

Always remember to take a cup of the start out and put away.
Add ingredients in order listed.
Use only enough flour to make the dough easy to handle.
Knead on floured surface until the dough is smooth and elastic.
Let rise in a greased bowl, keep in a warm place, cover it, until about doubled. Knead again and divide into 4 equal parts.
Shape each loaf into a 9" round & place in 9" greased cake pans.
Let rise again.
Bake in 375f oven for apprx 45 minutes or until done (loaf sounds hollow when you tap on it and it should be golden brown).

Yields 4 loaves.

Sourdough Cinnamon Rolls

2009-04-26T11:06:00.000-07:00

Recipe from "Adventures in San Francisco Sourdough Cooking and Baking".

1 1/2 cups Primary Batter

3/4 cup milk

1/2 tsp vanilla

2 TBS sugar

1 TBS melted butter
1 tsp salt
2 to 2-1/3 cups flour
1 tsp cinnamon
1/4 cup sugar
melted butter

Yield: 14 sourdough cinnamon rolls.

Place the 1 1/2 cups of batter in a warm 3-quart or larger bowl.
Add the 1/2 tsp vanilla, 3/4 cup milk, 2 TBS sugar, 1 TBS melted butter and 1 tsp salt and stir well.
Add 2 cups of flour, 1/2 cup at a time, until too stiff to stir with a spoon.
Turn the dough onto a well floured board and knead in enough additional flour (about 1/3 cup to make the dough smooth and elastic. This is a soft dough.
Place the dough in a greased bowl, turn over, cover the bowl, and place in a warm spot for proofing. In 2 hours when the dough has doubled in bulk, punch it down and turn it out onto a floured board. Roll or pat with your hands the dough until it is in the shape of a rectangle and about 1/2 inch thick.
Brush the dough with melted butter and sprinkle generously with the 1/2 cup of sugar and the 1 tsp cinnamon mixed together.
Roll up, starting with the short side into a long roll. Cut this roll into 1 inch thick slices and place them in a greased pan with the sides touching and the cross section of the roll upwards. Cover and let rise until doubled in bulk. This will take 45 minutes to an hour.
Bake in a preheated 400 degree oven for 25-30 minutes. Remove the pan from the oven and cool in pan on a wire rack.
Drizzle with medium powdered sugar icing (milk, powdered sugar and a drop or two of vanilla) while still warm.

Primary Batters To Use For Baking

2009-04-26T10:35:00.000-07:00

These two batter recipes are the base for any of the recipes to follow. This is how you "feed" your starter. These two recipes are taken from the book "Adventures in San Francisco Sourdough Cooking and Baking"

Three things I have learned with my baking experiences that you MUST remember when using sourdough.

ALWAYS return 1 cup batter back to your starter container, if you use all the batter, your starter will be gone!
NEVER use metal utensils. Always use wooden spoons and glass bowls, never metal.
NEVER put your batter in the oven to keep warm. You will eventually forget it's there and turn on the oven to preheat and WHAM, you kill it. Just like that. Don't laugh, it's happened EVERY time I've ever put it in there. :)

Primary Batter "A"

The recipe for Primary Batter "A" yields a greater amount of Primary Batter and is used for most of the bread and cake recipes I use.

Ingredients:
1 cup sourdough starter
2 1/2 cups white flour
2 cups warm water

Yield:
3 cups Primary Batter "A" for baking
1 cup batter TO RETURN TO YOUR STARTER CONTAINER
4 cups total.

Primary Batter "B"

The recipe for Primary Batter "B" is used for pancakes, rolls, muffins and biscuits.

Ingredients:
1 cup sourdough starter
1 1/2 cups white flour
1 cup warm water

Yield:
1 1/2 cups Primary Batter "B" for baking
1 cup batter TO RETURN TO YOUR STARTER CONTAINER
2 1/2 cups total.

Remove your sourdough start from the refrigerator and stir it well. Take out one cup and put it in a warm glass or plastic bowl of 4 quart or larger capacity. Return remaining starter (if any) to the refrigerator.
Add the warm (not hot, hot will kill the starter) water and stir until well mixed. Slowly add the white flour stirring continually to blend the flour in well. Stir until the mixture is smooth and lump free.
Cover the bowl with plastic wrap and place it in a warm, draft free area for 12 hours for proofing.
During the proofing period there is a chance that a crust will form on the top of your batter. If this happens, just stir it back down into the batter. The same is true of any liquid which might form on the top.
At the end of the proofing period, stir the batter thoroughly. Take out one cup and put it back into your starter container. Stir your starter thoroughly and return it to your refrigerator.

Sourdough Start Recipes

2009-04-26T10:03:00.000-07:00

Here are some links to help you make a sourdough starter. A start is required to make any of the recipes I post.

If The Shoe Fits?

2009-04-26T09:50:00.000-07:00

I've been told that I can have the "golden touch" when it comes to making recipes from my husband's grandfathers sourdough start. While making my last batch of yumminess, my darling hubby said "Hey, you should start a sourdough blog and put your recipes on!"

Hence, the beginning of Sourdough Diva.

On this blog I will post my success as well as my failures. I will do my best to post often, but it is not something I do everyday, so check back occasionally to see new recipes. All recipes posted are tried and true. I will only post it if I have made it myself and will include any changes I made to the recipe. I will also take a bunch of pictures along the way! :)

I hope you enjoy this blog. All these recipes are made with Justin's grandfathers sourdough start. I cannot give out the recipe, as I may be disowned from the family for giving the secret, but there are many sourdough start recipes out there. I will post some to get you started.

Good luck! May you all become Sourdough Divas!