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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Sourdough Focaccia
Top this airy bread with fresh herbs and Parmesan cheese; Kalamata olives; or simply with coarse sea salt and fresh ground pepper.
Ingredients:
1â…“ cups sourdough starter
2 cups unbleached all-purpose flour
¼ cup olive oil, plus additional for brushing on top
2 teaspoons sugar
¾ teaspoon salt
Method:
1. Combine all the ingredients in a large bowl, kneading in the flour ½ cup at a time. Allow dough to rise in a warm place until it doubles in size (this should take about 45 minutes), then punch it back down and allow it to rest for an additional 10 minutes.
2. Transfer dough to a lightly-floured surface and then roll out into a 9-by-6-inch oval (dough should be about 1-inch thick). Transfer to a baking sheet and then dimple the surface of the dough with your thumb. Brush lightly with the additional olive oil, allowing the oil to pool in the dimples, then add any desired toppings.
3. Allow the dough to puff up again and then back in a 450° oven for 15-20 minutes or until golden brown. Remove from oven and slice into large wedges to serve.
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Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe from the minds at Metropolitan Market and Cairnspring Mills can be used in both your sweet and savory baking.
Ingredients:
2½ cups Cairnspring Mills Edison all-purpose flour
½ teaspoon sea salt
14 tablespoons cold butter (salted or unsalted), cut into tablespoon-size pieces
½ cup ice water, plus 1 to 2 tablespoons more, as needed
Method:
1. In a large chilled bowl, stir together the flour and salt. Sprinkle butter over the flour. With a pastry blender, or your clean, cold hands, mix the butter into the flour mixture until the ingredients look like cracker crumbs with lumps the size of peas.
2. Sprinkle ½ cup ice water over the dough, and stir it in with a fork. Squeeze a handful of dough with your hand; it should keep together and feel moist. Add additional ice water as needed until dough holds together and you can gather it up to form a ball.
3. Place the ball on a lightly floured work surface and cut into two equal pieces. Form each into a chubby disk, and wrap each disk in plastic wrap and chill for at least one hour.
4. To roll out the dough, remove from the fridge and place on a lightly floured work surface. Let the dough rest at room temperature for a few minutes, until soft and easy to roll. Dust the top of the dough with flour to prevent sticking, and roll the dough from the center in all directions, into a circle about 2 inches larger than your pie pan or tin. Carefully drape the dough over the rolling pin and gently fit it into the pan. (For a double crust pie, roll out the second disk of dough.) Follow your pie, tart or quiche recipe from there!
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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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Fig & Blue Cheese Galette
Topped with sweet onions and peppery arugula, this savory starter is wonderful sliced in wedges and served with crisp wine.
Ingredients:
Farm & Larder galette dough, chilled
6-8 figs, washed and halved or quartered
¾ cup blue cheese, crumbled
¼ cup sweet onion, very thinly sliced
1 cup loosely packed arugula
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375° and line a baking sheet with parchment paper. Unwrap chilled dough and place on a well floured surface. Let sit until edges become soft enough to roll.
2. Roll out dough into 3/4″ inch thick slab on a floured surface and transfer to baking sheet. Brush dough lightly with olive oil, reserving ½ tablespoon, and season surface with salt and pepper.
3. Leaving a 1 inch border around the circumference, dot the interior with fig halves and blue cheese crumbles, then scatter onion slices over. Roll border edges over to create a rustic crust, then brush with remaining olive oil.
4. Bake for 35-40 minutes, until crust is golden brown and cheese is bubbly. Remove from oven and sprinkle arugula leaves over. Slice into wedges and serve warm or at room temperature.
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Biscuits
This mix produces light and fluffy biscuits every time.
Ingredients:
Farm & Larder biscuit mix
¾ cup milk, plus 1 tablespoon
Method:
1. Preheat the oven to 400°. Add the biscuit mix to a large mixing bowl. Measure ¾ cup milk (set aside 1 additional tablespoon). Add the milk to the dry mixture, and stir with a fork until the mixture just comes together.
2. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾-inch thick. Cut six 2½-inch circles or squares out of the dough. Re-roll the scraps, you should be able to get 2 or 3 more biscuits out of it.
3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of milk. Bake for 15-17 minutes or until lightly golden. Remove from the oven and allow biscuits to slightly cool before serving.
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Cranberry-Apple Galette
This country-style tart allows fall apples to shine, kissed with tart cranberries, brown sugar and a gorgeous honey glaze.
Ingredients:
Farm & Larder galette dough, chilled
4 apples
1 cup fresh cranberries, washed
1 tablespoon plus 1 teaspoon cornstarch
5 tablespoons brown sugar
Pinch ground cinnamon
Method:
1. Preheat oven to 425° and prepare the filling: Peel apples, coring and cutting them into ¼ -inch slices. In a large bowl toss the apple slices with the cranberries and sprinkle in the cornstarch, brown sugar and cinnamon and toss until the fruit is evenly coated. Set aside.
2. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. (If the dough breaks at all, patch it up with your fingers and a dab of ice water.)
3. Arrange the fruit filling in a mound in the center of the dough, leaving a 2-inch border. Dot the fruit with the butter, cut into small pieces. Fold the border over the filling. Bake the tart for 15 minutes, and then reduce the oven temperature to 350° and bake for another 40 minutes, until the apples and cranberries are juicy and tender and the crust is golden brown.
4. When the tart is done remove it from the oven and transfer to a plate to cool slightly. Cut into wedges and serve warm or at room temperature.
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Roasted Potato & Veggie Skillet with Poached Eggs
This homey dish makes for a fantastic breakfast-for-dinner dish.
Ingredients:
1½ pounds Amarosa fingerling potatoes, washed, scrubbed and sliced into coins
2 Krimzon Lee peppers, seeded and diced
1 Walla Walla sweet onion, peeled and diced
1½ cups Patty Patty summer squash, washed and sliced into thick coins
Olive oil
2 garlic cloves, finely minced
4 poached eggs
Freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. In a large cast-iron skillet set over medium-high heat, add in the olive oil and then sauté garlic for 1-2 minutes until fragrant.
2. Add the potatoes, peppers and sweet onion and cook, flipping occasionally with a spatula for 10-12 minutes, or until potatoes are tender and beginning to brown. Add in Patty Pan squash slices and then season the entire skillet with salt and pepper. Continue to cook, flipping occasionally, for an additional 5-8 minutes, or until all veggies are tender and browned. Remove from heat and garnish with the parsley.
3. To serve, add generous portions of potatoes and veggies onto four dinner plates and top each with a poached egg.
Variation: This dish is also wonderful with grated English cheddar on top—just sprinkle the cheese over during the last minute of cooking to melt it.
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Pear-Cranberry Galette
This country-style tart allows ripe fall pears to shine, kissed with tart cranberries, brown sugar and a gorgeous honey glaze.
Ingredients:
Farm & Larder galette dough, chilled
4 Olympic Asian pears
1 cup fresh cranberries, washed
1 tablespoon plus 1 teaspoon cornstarch
5 tablespoons brown sugar
Pinch ground cinnamon
Method:
1. Preheat oven to 425° and prepare the filling: Peel pears, coring and cutting them into ¼ -inch slices. In a large bowl toss the pear slices with the cranberries and sprinkle in the cornstarch, brown sugar and cinnamon and toss until the fruit is evenly coated. Set aside.
2. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. (If the dough breaks at all patch it up with your fingers and a dab of ice water.)
3. Arrange the fruit filling in a mound in the center of the dough, leaving a 2-inch border. Dot the fruit with the butter, cut into small pieces. Fold the border over the filling. Bake the tart for 15 minutes, and then reduce the oven temperature to 350° and bake for another 40 minutes, until the pears and cranberries are juicy and tender and the crust is golden brown.
4. When the tart is done remove it from the oven and transfer to a plate to cool slightly. Cut into wedges and serve warm or at room temperature.
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