When I am not traveling, I will often pick up a roasted chicken and use if for lunch and some of the bits for the dog’s food. Made a chicken salad by putting a little Dukes Mayo, green onions, Tabasco in bowl and mixed it up well. Topped with sliced cheddar and avocado on Sourdough and served with spicy hot chili chips.
NFL Sunday Sandwich. My newly adopted team is Cleveland but they never show them down here and plus Johnny isn’t playing yet so I am stuck with the Cowboys. Pretty good comeback I must say. Was making cheese enchiladas tonight so a sandwich seemed about right for lunch.
Dukes Mayo with green onion on Sriracha
Tomatoes sliced thinly
Garden Scrambled Eggs with Sourdough Cheese Toast
Had some heirlooms tomatoes and green onions I needed to use up so I used them in my eggs. I just cut up the tomatoes and onions and put them on a medium low skillet for one minute. Lowered the temp to low and let it cook for another minute. Added the eggs and scrambled them until done (medium) topped with goat cheese and put some American cheese on sourdough toast and broiled until brown on the top.
Sourdough Salami Pizza
Second attempt at a Sourdough pizza. Pretty much the same recipe I used on my first post titled “Sourdough Salami Pizza” Instead of dividing it we simple oiled a sheet pan and put all the dough on it and spread it out to the edges. Cooked the dough at 500 for about 9 mins. Then pulled it out and topped it with marinara, grated mozzarella, Parmesan and sliced salami. Cooked it for about 15mins.
1 ½ cup of sourdough starter
1 ½ cup of 00 flour
2 tbs of olive oil
1 tps Kosher salt
1 can of Cento tomatoes
1 tbs of chopped basil
2 cloves of minced garlic
½ small yellow onion
1. For the Dough take your dry ingredients and mix in a bowl. Then add your sourdough starter and mix by hand until incorporated. Work your dough by forming a ball and pulling in the bottom and rotate 90 degrees and do the same. Do this for about 10mins. Split into two portions and in an olive oil lined bowl wet the dough ball and cover for about 2 hrs or until it doubles in size.
2. For the sauce I caramelized a shallot, then added garlic and quickly added tomatoes and everything else in the sauce. Simmer for 30mins and then put it in a blender until smooth.
3. Roll your dough and place it in a preheated 500/550 oven for about 3-4 mins. Pull it out and add your sauce and toppings and put it back in the oven for 10-15 mins until it’s done.
Farm Sandwich on Sourdough
Farm Sandwich on Sourdough
Our fridge went out last week and after several repair appointment snafus and one failed self repair by me, we ended up on a 7 day sandwiches and grilling cycle. We finally said to heck with it and bought a new one because we were tired of living out of coolers and getting ice etc…
This sandwich highlights just about every animal in a typical farm. We have goat cheese, cheddar, chicken, bacon and veggies on sourdough bread.
Ingredients (2 sandwiches):
2 chicken breast (brined in salt path with Tabasco)
2 strips of crispy roasted bacon
2 tbs of Goat cheese
slice of cheddar on each (had to work the cow into it)
2 tbs of roasted red peppers
2 tbs of chipotle peppers
Handful of cherry tomatoes
Pinch of cumin
1. Fire up the grill and take your brined chicken and slice it thinly. Salt and pepper with a touch of cumin.
2. Roast some bacon in a 375 oven for about 40mins or microwave if you don’t have the time. Jill demands crispy.
3. In a skillet make a tomato jam by cutting your cherry tomatoes in half and put them in a medium heated skillet. Salt and pepper lightly and cook down into a paste.
4. Take your goat cheese, chipotle pepper and roasted red peppers and whip it until fully combined. Use a food processor if you want to wash it for such a small amount of spread.
5. We broiled our sourdough and decided on crunchy side out to fully shred the insides of our mouths. Sometimes I go toasted side in and sometimes out.
6. Dukes mayo on the bottom topped with tomato jam. Top side gets the goat cheese spread. Slice your chicken on the bias and add your bacon, cheddar and bibb lettuce. Enjoy with some Sriracha spiced chips.
While experimenting on my pizza dough recipes, I ended up purchasing a Sourdough Starter Kit from Breadtopia. http://www.breadtopia.com/ I followed the directions to the letter of the law and created a sourdough starter monster. It’s like a kid. You have to constantly feed it (equal weights of distilled water and bread flour). I finally got to the point where I could keep it in the fridge to slow its voracious appetite and activity down.
When you have a starter, I am learning that you have to figure out uses of it to keep it active and flavorful. . My wife enjoys a pancake now and then so I made her a batch last Sunday to celebrate her last day of summer. So I poked around and found a pancake recipe on breadtopia.com from a poster called Jacki. It’s crazy how active (bubbling) this living batter is when it’s fed and has some sugar. It’s like bubbling lava.
The pancake has a great sourdough flavor and it was light but not cakey. Not too shabby.
2 cups of sourdough starter
1 ¾ cups of bread flour
1 tsp baking soda
2 tsp baking powder
1 tsp of salt
¼ cup sugar
¼ cup melted butter
A touch of vanilla extract (optional)
1. Remove two cups of your sourdough starter from the fridge and put into a bowl and cover over night. I keep mine in the oven (off).
2. When ready to make your pancakes you punch down your starter dough because it likely grew over night.
Beat your eggs and add to your starter with some milk and stir. Then add your dry ingredients slowly while whisking.
3Lastly add your melted butter and vanilla extract and stir until combined. Griddle on medium heat that has been butters. I used about 1/4 – 2/3 cup for each pancake.
Top with a little butter, syrup or anything else that sounds good.