Sourdough Dinner Rolls
Sourdough adds distinct flavor and chewiness to these light, moist and buttery rolls.
Ingredients:
½ cup sourdough starter
1 cup lukewarm water
2½ cups unbleached all-purpose flour
1½ teaspoons salt
2 tablespoons sugar
6 tablespoons unsalted butter, at room temperature
¼ cup nonfat dry milk
¼ cup potato flour
1 ½ teaspoons instant yeast
Method:
1. Combine all of the ingredients in a large bowl, then mix and knead—by hand, mixer, or bread machine set on the dough cycle—adding more flour or water if necessary to make a soft, smooth dough. Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until it’s nearly doubled in bulk, 1 to 1½ hours.
2. While the dough is rising, lightly grease two 8″ round cake pans. Transfer the dough to a lightly greased work surface, gently deflate it, and divide it into 16 pieces. Shape each piece of dough into a ball. Place eight balls in each of the round pans; if you space the balls evenly, they shouldn’t touch one another.
3. Cover the pans and allow the rolls to rise until they touch one another and are very puffy, about 1 to 1½ hours.
4. While the rolls are rising, preheat the oven to 350°. Bake the rolls for 24 to 26 minutes, until they’re a light golden brown on top; a digital thermometer inserted into one of the center rolls should read 190°F. Remove the rolls from the oven and, after 2 or 3 minutes, carefully transfer them to a rack to cool.
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Sourdough Hotcakes
Pancakes made with this King Arthur Flour recipe boast a crisp, light texture and a delightful mild tang.
Ingredients:
Overnight sponge (see below)
2 large eggs
¼ cup vegetable oil or melted butter
¾ teaspoon salt
1 teaspoon baking soda
Overnight sponge:
2 cups unbleached all-purpose flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, unfed
Method:
1. To make the overnight sponge, stir down your refrigerated sourdough starter, and remove 1 cup. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk. Cover and let rest at room temperature overnight.
2. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge. Add the salt and baking soda, stirring to combine. The batter will bubble.
3. Heat a skillet or griddle or medium-high heat. Spoon or pour about ¼ cup of the batter into the skillet and cook 1-2 minutes, then flip. Once both sides are golden brown and the batter is cooked through, remove hotcake and repeat with the remaining batter. Serve warm with butter and maple syrup.
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Sweet Italian Sausage & Orzo Ribollita
This spin on the classic Italian soup features puttanesca sauce, orzo pasta and toasted Pomodoro bread.
Ingredients:
¼ cup olive oil, plus additional for drizzling over the bread
1 pound sweet Italian sausage
1 yellow onion, peeled and chopped
1 carrot, peeled and chopped
2 cloves garlic, 1 minced and 1 whole
1 quart Nonna Pat’s puttanesca sauce
3 cups chicken stock
1 3-inch Parmesan cheese rind
1 bay leaf
2 tablespoons combined fresh thyme leaves and chopped parsley
1 bunch Lacinato kale, greens removed from ribs and torn into bite-sized pieces
½ cup orzo pasta
4-6 slices pomodoro loaf
Sea salt and fresh ground pepper
Parmesan cheese, for serving
Method:
1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, sausage and minced garlic. Cook, crumbling the sausage into small pieces, until the onion is golden brown and the sausage is cooked through, about 7 minutes. Season well with salt and pepper.
2. Add the puttanesca sauce and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the chicken stock, bay leaf, herbs and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 20 minutes, then add the orzo and kale, and simmer an additional 10 minutes or until the orzo is cooked and kale is wilted.
3. Meanwhile, preheat the oven to 350°. Drizzle the sliced pomodoro bread with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.
Variation: In leiu of the pomodoro bread, free free to sub in the sourdough dinner rolls crafted from this week’s starter!
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Chicken Sausage Gravy
Our favorite version of the Southern classic, freshened up with herbs and sweet onion.
Ingredients:
1 pound chicken breakfast sausage, such as Double DD Meats
½ cup chopped sweet onion
â…“ cup all-purpose flour
4 cups whole milk
1 tablespoon chopped parsley leaves
½ teaspoon seasoned salt
2 teaspoons ground black pepper, more to taste
Method:
1. Break sausage into small pieces with a spoon and cook in a single layer in a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Add the chopped onion and continue to cook until onion is translucent and lightly browned.
2. Reduce the heat to medium-low. Sprinkle in the flour and stir to incorporate with the sausage, onion and pan drippings. Stir mixture and cook for another minute or so, then pour in the milk, stirring constantly until mixed.
3. Cook the gravy, stirring frequently, until it thickens. (This may take 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in ½ cup of milk or more if needed. Taste and adjust seasonings, then add chopped parsley. Spoon over warm split biscuits to serve.
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Apple-Pear Galette with Hazelnut Crumb Topping
This rustic fruit tart is fragrant with cinnamon, sugar and toasted hazelnuts.
Ingredients:
Farm & Larder galette dough, chilled
2 Gala apples
1 red d’Anjou pear
2 tablespoons sugar
½ teaspoon cinnamon
Hazelnut crumb topping (see below)
Topping:
1 cup toasted hazelnuts, thoroughly cooled
â…” cup sugar
¾ cup all-purpose flour
¼ teaspoon salt
â…› teaspoon cinnamon
½ cup (1 stick) cold unsalted butter, cut into ¼-inch pieces
Method:
1. To prepare the topping: Place the toasted hazelnuts and sugar in a food processor and pulse until the nuts are well chopped. Add the flour, salt, and cinnamon and pulse again to mix. Remove the lid and scatter the butter over the dry ingredients. Pulse until the mixture resembles medium-fine crumbs. Refrigerate until ready to use.
2. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a bowl, toss the fruit slices with the sugar and cinnamon.
3. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the fruit slices over the pastry to within an inch of the edge. Top the fruit with the hazelnut crumb topping and spread out in an even layer (you may have leftover topping). Fold the pastry edge up and over the fruit to create a 1-inch border.
4. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the fruit is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
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Butter-Braised Savoy Cabbage
Gently cooking chopped cabbage in a bit of butter and salt creates a meltingly tender, richly-flavored side dish.
Ingredients:
1 small to medium head Savoy cabbage
3-4 tablespoons butter
Sea salt
Method:
1. Cut the cabbage in quarters, cut out and discard core, and chop cabbage into bite-size pieces.
2. Melt butter in a large frying pan or sauté pan over medium-high heat. Add cabbage, sprinkle with salt, and add 3 tablespoons of water. Stir to combine, cover, reduce heat to medium-low, and cook until cabbage is very tender and liquid is absorbed.
3. Season to taste with salt and fresh ground pepper and serve hot.
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Creamy Key Lime Pudding
A wonderfully-light dessert to serve after heavier holiday fare!
Ingredients:
Zest of 2 key limes
¾ cup key lime juice
¾ cup granulated sugar
4 large eggs, at room temperature
5 tablespoons unsalted butter
¾ cup heavy cream
¼ cup confectioners’ sugar
Method:
1. Fit a medium-sized bowl with a fine mesh sieve; set aside.
2. Combine the lime zest, lime juice, sugar, and eggs in medium saucepan. Add butter and bring mixture to a very controlled simmer, stirring almost constantly, over medium-low heat. Once the mixture has thickened (it should be able to coat the back of a metal spoon), remove from heat and pour through the sieve. Place bowl in the refrigerator for at least 2 hours.
3. Once the pudding has chilled, whip the cream and confectioners sugar together in a stand mixer until stiff peaks begin to form. Fold the cream into the cooled pudding, stirring until completely combined. Serve immediately or refrigerate until ready to use.
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Pink Radicchio Salad with Red Pears
This winter salad is incredibly crisp and colorful.
Ingredients:
1 head pink Rosalba radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
1 red D’Anjou pear, cored and thinly sliced
For dressing:
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. Place the radicchio in a large bowl.
2. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
3. Drizzle about half of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with the pear slices. Add more fresh ground pepper over if needed.
Variations: Feel free toss in a few handfuls of arugula, toasted pecans and even crumbled blue cheese into this salad to make it a main course dish.
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How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.
Ingredients:
Pearl onions
Tools:
Medium saucepan
Colander
Large bowl filled with ice and water
Kitchen knife
Method:
1. Fill the saucepan with water and set it over high heat. Once the water reaches a boil, add the desired number of pearl onions to the pot and cook for 1-2 minutes.
2. Remove from the heat, drain using a colander and then plunge the pearl onions into the ice bath in the large bowl.
3. Allow to soak for a few minutes, then drain the onions. Using a sharp kitchen knife, trim the root end of each onion. Then, using your pointer finger and thumb, squeeze the onion until the flesh pops away from the outer peel. Pull off any remaining excess skin, then repeat with remaining onions and reserve for your desired use.
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Chioggia Beet & Arugula Salad with Raspberry Vinaigrette
This crisp salad is both bold and beautiful.
Ingredients:
4-6 cups arugula greens
1 bunch Chioggia beets, trimmed of green tops
1 Jonagold apple, cored and thinly sliced
¾ cup olive oil
¼ cup raspberry vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour in ½ cup water. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut in half lengthwise and again in quarters.
2. In a small bowl, whisk together the olive oil, raspberry vinegar and garlic until well combined. Season to taste with salt and ground pepper.
3. In a large serving bowl, combine arugula greens, warm beet slices and apple slices. Toss with about half of the vinaigrette, adding more to taste as desired. Season with fresh ground pepper as desired.
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