Author: looper

Sourdough Bread

Posted on by looper

Sourdough Bread

This beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it will yield a ‘tight’crumb (small holes). It is great for sandwiches and toast
Print Recipe
Course Bread
Status Tried & True
Servings 16 slices
Calories 136 kcal

Equipment

  • 6 quart Dutch oven

Ingredients
  

  • 5.35 oz active sourdough starter active starter
  • 8.80 oz warm water preferably filtered
  • .9 oz olive oil
  • 17.65 oz bread flour not all purpose
  • .35 oz sea salt
  • 1 tsp cornmeal fine ground for dusting

Instructions
 

  • To make the dough: Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. Rest (autolyse) for 30 minutes.
  • After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
  • Bulk fermentation: Cover the bowl with plastic wrap and a clean kitchen towel. Leave it in a warm, sunny spot to rise. Your dough is ready when it no longer looks dense, and has increased in volume about 1½- 2x its original size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. I make my dough in the afternoon, and leave it to rise overnight. See my Winter Weekend Baking schedule (in post above) for more details.
  • Stretch & folds: During bulk fermentation, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough.
  • Cutting & shaping: To cut and shape the dough, divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
  • Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
  • Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
  • To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance.*See note below.
  • Second rise: Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this iswhat I do, now). Place the dough inside for a second shorter rise, about 1-2 hours. It is ready when the dough is slightly puffy.
  • Slashing the dough: Right before your bread goes into the oven, make a shallow slash about 2 inches long in the center of thedough. Use a bread lame, a sharp pairing or serrated knife.
  • Preparing the oven: When ready to bake, preheat your oven to 450 F.
  • Place your bread into the oven (lid on) and reduce the temperature to 400 F. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
  • During the last 10 minutes of baking, crack open the oven door. This allows the moisture to escape, leaving your bread with acrisp crust.
  • You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205F
  • Second rise: Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (what I do, now). Place the dough inside for a second shorter rise, about 1-2 hours. It is ready when the dough is slightly puffy.this is
  • Cooling: Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or elsethe inside will have a gummy texture.

Notes

This recipe was tested with King Arthur, Gold Medal + Pillsbury bread flour

Nutrition

Calories: 136kcalCarbohydrates: 25gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 242mgPotassium: 32mgFiber: 1gSugar: 0.1gVitamin A: 1IUCalcium: 5mgIron: 0.3mg
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Jalapeno Artichoke Dip

Posted on by looper

Jalapeno Artichoke Dip

A hot, creamy artichoke dip with cream cheese, sour cream, yogurt, Parmesan, mozzarella, garlic, and jalapeño. Rich cheese and artichokes are balanced by a gentle peppery kick.
Print Recipe
Course Appetizer
Status Tried & True
Servings 7
Calories 211 kcal

Ingredients
  

  • 8 oz. cream cheese well softened
  • 1/4 cup sour cream
  • 1/4 cup homemade yogurt
  • 1 garlic clove minced (1 tsp)
  • 2/3 cup parmesan cheese finely shredded
  • 1/2 cup mozzarella cheese finely shredded
  • Pepper to taste
  • 1 can quartered artichoke hearts 14 oz; drained, chopped
  • 4 tbsp pickled jalapeno diced

Instructions
 

  • Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
  • In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
  • Stir in artichokes and spinach.
  • Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
  • Serve warm with tortilla chips, crackers or toasted baguette slices

Nutrition

Calories: 211kcalCarbohydrates: 6gProtein: 9gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 51mgSodium: 614mgPotassium: 91mgFiber: 1gSugar: 2gVitamin A: 712IUVitamin C: 1mgCalcium: 203mgIron: 0.3mg
Keyword artichokes, jalapeno, sides-appetizers
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One Pan Banoffee Tatin

Posted on by looper

One Pan Banoffee Tatin

A one-pan banoffee-inspired tarte Tatin with caramelized bananas tucked beneath puff pastry. Butter, cream, vanilla, whipped cream, and shaved chocolate turn the upside-down tart into a rich banana-caramel dessert.
Print Recipe
Course Dessert
Status Tested

Ingredients
  

  • 100 g Caster Sugar
  • 60 g Butter cold and cubed
  • 2 Tbsp Double Cream
  • 1 Tsp Vanilla Extract
  • Pinch of Salt
  • 3 Bananas ripe but still firm sliced lengthways
  • 1 Sheet Pre Rolled Puff Pastry
  • To finish:
  • Squirty Cream
  • Shaved Chocolate

Instructions
 

  • Get your sugar in a cold pan, give it a shake to get it all evenly spread then turn the heat on low and don’t touch it or move it, leave it to melt into a golden syrup
  • Add your butter to the pan and whisk until combined
  • Add your cream and whisk (careful, it will bubble up loads)
  • Add your vanilla extract and salt then mix
  • Carefully place your banana in the pan cut side down and leave simmer for 2 minutes
  • Place your puff pastry over the top, tucking in the edges with a spoon then get it in the oven for 30 mins at 190oC
  • Remove from the oven, give the pan a gentle shake to release the edges then flip it out onto a plate
  • Finish with your cream and chocolate and enjoy!
Keyword banoffee, sweetnesses-pies-cobblers, tatin
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Sweet Dinner Rolls

Posted on by looper

Sweet Dinner Rolls

Soft, lightly sweet dinner rolls made with milk, butter, egg, and yeast dough prepared in a bread machine. The dough is shaped into buttery crescent-style rolls and baked until golden.
Print Recipe
Course Bread
Status Tried & True
Servings 12 rolls
Calories 256 kcal

Ingredients
  

  • ½ cup warm water 110 degrees F/45 degrees C
  • ½ cup warm milk
  • 1 egg
  • ⅓ cup butter softened
  • ⅓ cup white sugar
  • 1 teaspoon salt
  • 3 ¾ cups all-purpose flour
  • 1 .25 ounce package active dry yeast
  • ¼ cup butter softened

Instructions
 

  • Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
  • When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for 10 to 15 minutes, until golden.

Nutrition

Serving: 1rollCalories: 256kcalCarbohydrates: 36gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 39mgSodium: 275mgPotassium: 71mgFiber: 1gSugar: 6gVitamin A: 312IUVitamin C: 0.002mgCalcium: 24mgIron: 2mg
Keyword dinner rolls
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Pumpkin Cream Cheese Muffins

Posted on by looper

Pumpkin Cream Cheese Muffins

Moist pumpkin muffins warmly spiced with pumpkin pie spice and cinnamon and filled with a sweet cream cheese center. A high-temperature start helps the muffins rise before they finish baking at a lower temperature.
Print Recipe
Course Dessert
Status Tried & True

Ingredients
  

Pumpkin muffin batter:

  • 1 ½ cups pure pumpkin puree
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar plus 2 tbsp
  • 2 large eggs at room temperature
  • ½ cup sunflower oil
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup whole milk 80ml

Cream cheese filling:

  • 5 oz cream cheese softened
  • 2 ½ tablespoon granulated sugar
  • 1 teaspoon all-purpose flour
  • ½ teaspoon pure vanilla extract
  • 2 teaspoon whole milk 10ml

Instructions
 

  • Preheat oven to 425°F. Line a standard 12-cup muffin pan with paper liners.
  • Combine pumpkin puree and both sugars in a large bowl and whisk until smooth and glossy. Add eggs, oil and vanilla and whisk to combine.
  • Combine flour, pumpkin spice, cinnamon, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add dry ingredients to the pumpkin mixture and start to fold them in but before it is all incorporated. Add the milk and fold until the batter is evenly combined. Cover and let the batter rest for 30 minutes.
  • Combine soft cream cheese, sugar, flour and vanilla in a bowl and beat until smooth. Add milk and mix until combined and smooth. Transfer the filling to a small piping bag.
  • Use a 2 oz scoop to divide batter evenly among prepared muffin cups, filling them to the rim. Pipe 1/2 tbsp cream cheese filling into center of batter. Sprinkle chopped pumpkin seeds over the pumpkin batter, pressing in slightly.
  • Bake at 425℉ for 5 minutes. Then, turn the oven down to 350℉. Bake for another 12-15 minutes until they feel firm when pressed and a toothpick inserted comes out clean. Transfer pan to a wire rack and let cool for 5 minutes before transferring muffins individually to the rack to finish cooling.
Keyword cheese, muffins, sweetnesses-cakes-muffins
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BigMac Sauce

Posted on by looper

BigMac Sauce

A creamy burger sauce made with mayonnaise, sweet pickle relish, grated onion, Dijon, paprika, garlic, and white wine vinegar. Sweet, tangy, and savory flavors come together in this homemade Big Mac-style sauce.
Print Recipe
Course Condiment
Status Tried & True

Ingredients
  

  • 1/2 cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tbsp white onions peeled and grated with juices
  • 2 tsp Dijon
  • 1/2 tsp sweet paprika
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground white pepper
  • 1/4 tsp white wine vinegar

Instructions
 

  • Mix all ingredients in a medium bowl.
Keyword sauce, sauces-sauces-gravies
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Loubia – Moroccan Stewed White Beans

Posted on by looper

Loubia – Moroccan Stewed White Beans

Loubia is a Moroccan-style white bean stew with cannellini beans simmered in a tomato sauce flavored with onion, garlic, parsley, cilantro, cumin, paprika, and turmeric. It is hearty, warmly spiced, and suited to serving with bread for dipping.
Print Recipe
Course Main Course
Cuisine Moroccan
Status Tried & True

Ingredients
  

  • 1/4 cup olive oil
  • 1 onion finely chopped
  • 4-5 crushed garlic cloves
  • 2 tablespoon tomato paste
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon paprika powder
  • 1/4 teaspoon turmeric powder
  • 1 can diced tomatoes with their juice; 400 g; 14.5 oz
  • 1/2 cup water
  • 2 cans white cannellini beans drained and rinsed; 400 g each can; 14.5 oz

Instructions
 

  • Add the olive oil to a medium sized saucepan set over medium high heat.
  • Add the finely diced onion, and saute for a few minutes until softened and fragrant. Add the garlic cloves, and saute for another minute.
  • Add the tomato paste and cook for 30 seconds, then add the chopped parsley, the chopped cilantro, salt, pepper and all the spices.
  • Add the diced tomatoes and water and bring to a boil. Reduce heat to simmer, and simmer covered for 10 minutes.
  • Add the drained and rinsed white beans, and very gently stir to combine. Simmer uncovered for another 10 minutes, then remove from the heat.
  • Enjoy warm or at room temperature, preferably with pita or naan bread to dip into the stew.
Keyword beans, sides-vegetables
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Canned Hot Dogs and Peppers

Posted on by looper

Canned Hot Dogs and Peppers

Hot dogs and peppers cooked with onions, ketchup, sugar, vinegar, and oil for a sweet-and-tangy pepper mixture. Hot, mild, or sweet peppers can be used to adjust the finished flavor.
Print Recipe
Course Main Course
Status To Try

Ingredients
  

  • 1 gallon onion
  • 1 gallon peppers hot , mild , or sweet
  • 6 pounds hotdogs
  • 1 pint oil
  • 64 ounce catsup
  • 2 cups sugar
  • 2 cups vinegar

Instructions
 

  • Cook all together for 10 minutes then add peppers and cook till they change color.
  • Put in hot jars and seal. Water bath 15 minutes, I pressure cooked 15 min at 10# pressure.
  • Makes 19 pints.
Keyword canning, canning-meats-snacks
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Bounty Dates

Posted on by looper

Bounty Dates

Sweet stuffed dates filled with cashews, wrapped in a coconut and condensed milk mixture, and dipped in dark chocolate. These chilled bite-size treats combine chewy dates, creamy coconut, crunchy nuts, and chocolate.
Print Recipe
Course Dessert
Status Tried & True

Ingredients
  

  • 30 Dates pitted
  • 60 cashews
  • 2 C coconut
  • 1 C sweetened condensed milk
  • 1 Tbsp butter
  • 1 tsp vanilla
  • 12 oz dark chocolate

Instructions
 

  • After removing the pits from the dates, stuff your dates with any type of nuts you like (cashews, almonds, hazelnuts…)
  • For the coconut dough: Mix in a deep bowl: 2 cups coconut shreds, 1 cup condensed milk, 1 tbsp butter, 1 tsp vanilla Knead all ingredients well using your hands then place the dough in the fridge 30 minutes to cool before using it.
  • After it cools cover each date with a piece of the coconut dough.
  • Place on a parchment paper and set in the fridge for about 1 hour.
  • Melt some chocolate and dip the covered dates in chocolate, place again on parchment paper, decorate and chill in the fridge, serve and enjoy
Keyword dates, sweetnesses-cakes-muffins
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Chicken Grill Marinade

Posted on by looper

Chicken Grill Marinade

A balanced chicken marinade made with olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Dijon, herbs, and spices. It combines savory, tangy, sweet, and aromatic flavors for grilled chicken.
Print Recipe
Course Condiment
Status Tried & True

Ingredients
  

  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp salt
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp pepper
  • 1/2 tsp red pepper flakes
Keyword marinade, sauces-extracts-marinades
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