Tuesday, March 16, 2010
Cooking Green
Every thing was made with cooking green in mind; which included cooking classes theme " cooking with something green"; in celebration of "ST Patrick's Day" this month .It included using organic products. How to make "homemade pesto" and all the things that you can make with it. I was excited to see what other people brought, with Ireland in mind and using something green . My menu was shrimp with pesto sauce over whole wheat organic pasta. Turkey pesto sandwich made with my easy French bread recipe. It was good to see you all there. Happy cooking! I will be listing the recipes and what people brought soon! It was a lovely night with beautiful music supplied by Mary Lou. Thank you all!
Here are some sour dough recipes
Sourdough Pancakes
1 c. flour
1 c. starter
2 T. oil
1 1/2 t. baking powder
1/2 c. milk
1 egg
Sourdough Oatmeal Muffins
1 1/2 c. flour
1/2 c. brown sugar
1 t. baking soda
1/2 c. buttermilk
1/2 c. oil1 c. rolled oats
1 t. salt
1 egg
3/4 c. starter
Stir ingredients just until mixed. Batter should be lumpy. Fill greased muffin tin 2/3 full. Bake 375_ 30-35 minutes.
Sourdough Raisin Muffins
1 1/2 c. flour
1/2 c. brown sugar
1 t. baking soda
3/4 c. starter
1/2 c. oil
1/2 c. whole wheat flour
1 t. salt
1 egg
1/2 c. milk
1 c. raisins
Mix ingredients and fill greased muffin tin 1/2 full. Bake 375_ 30-35 minutes. Makes 1 dozen.
Sourdough English Muffins
1/2 c. starter
2 3/4 c. flour
3/4 t. salt
1 c. milk
1/2 t. baking soda
3 T. cornmeal Mix and let rise 8(?) hours.
Knead in 3 T. cornmeal. Roll dough and cut 3 inch diameter; let rise. Cook on a griddle 8-10 minutes per side.
Sourdough Oatmeal Cinnamon Raisin Bread
1 pkg. yeast
1 T. salt
5 T. melted butter
1 c. starter
1 1/2 t. baking soda
4 t. cinnamon
5-6 c. flour
2 c. warm water
2 T. molasses
1 1/2 c. oatmeal
1/2 c. sugar
1 1/2 c. raisin
Boil Warm water to just hotter than it is comfortable to keep your finger in. Mix yeast, salt, and 2 1/2 c. flour. Add hot water and mix on high 2 minutes. Stir in 3 T. melted butter, molasses, starter, oats, and baking soda. Add 2 c. flour and knead 8-10 minutes. Let rise until double (1 hour). Knead 2 minutes and divide in half. Roll a rectangle 9 x 12 in. Brush with 2 T. melted butter. Sprinkle with sugar and cinnamon; spread raisins in single layer. Roll and pinch seam. Brush with oil. Let rise until double (1 hour). Bake 400_ 35-40 minutes.
Pieter's Bread - Donna's Sourdough Variation
2 1/2 c. water
2 pkg. dry yeast
1 T. salt
1 1/2 c. Arrowhead Mills 7-grain cereal
3 c. flour
1c. starter
Bring 2 1/4 c. water to a boil and add cereal. Let cool to lukewarm. Mix flour, salt and yeast. Warm 1/4 c. water to just hotter than it is comfortable to keep your finger in. Add hot water to the dry ingredients and mix. Add cooled cereal and starter. Let rise 45 minutes until doubled. Stir again and pour onto a greased cookie sheet. Let rise 70 minutes. Bake 485_ 22 minutes. (Serve sliced the thin way, toasted. Good with orange marmalade.)
Sourdough French Bread
1 1/2 c. water
1c. starter
1 pkg. dry yeast
4 c. flour
2 t. salt
2 c. flour + 1/2 t. baking soda
Warm water to just hotter than it is comfortable to keep your finger in. Add hot water to the dry ingredients and mix. Add the starter and mix again at high speed for 2 minutes. Let rise until double (1-2 hours). Stir in remaining flour and baking soda. Knead for 8 minutes. Divide in half. Let rise until double (3/4-1 hours). Slash and brush with water. Bake 400_ 35-45 minutes.
Sourdough Breadsticks
Use dough from French Bread. Shape into breadsticks. Bake 400_ 20 minutes.
1 c. flour
1 c. starter
2 T. oil
1 1/2 t. baking powder
1/2 c. milk
1 egg
Sourdough Oatmeal Muffins
1 1/2 c. flour
1/2 c. brown sugar
1 t. baking soda
1/2 c. buttermilk
1/2 c. oil1 c. rolled oats
1 t. salt
1 egg
3/4 c. starter
Stir ingredients just until mixed. Batter should be lumpy. Fill greased muffin tin 2/3 full. Bake 375_ 30-35 minutes.
Sourdough Raisin Muffins
1 1/2 c. flour
1/2 c. brown sugar
1 t. baking soda
3/4 c. starter
1/2 c. oil
1/2 c. whole wheat flour
1 t. salt
1 egg
1/2 c. milk
1 c. raisins
Mix ingredients and fill greased muffin tin 1/2 full. Bake 375_ 30-35 minutes. Makes 1 dozen.
Sourdough English Muffins
1/2 c. starter
2 3/4 c. flour
3/4 t. salt
1 c. milk
1/2 t. baking soda
3 T. cornmeal Mix and let rise 8(?) hours.
Knead in 3 T. cornmeal. Roll dough and cut 3 inch diameter; let rise. Cook on a griddle 8-10 minutes per side.
Sourdough Oatmeal Cinnamon Raisin Bread
1 pkg. yeast
1 T. salt
5 T. melted butter
1 c. starter
1 1/2 t. baking soda
4 t. cinnamon
5-6 c. flour
2 c. warm water
2 T. molasses
1 1/2 c. oatmeal
1/2 c. sugar
1 1/2 c. raisin
Boil Warm water to just hotter than it is comfortable to keep your finger in. Mix yeast, salt, and 2 1/2 c. flour. Add hot water and mix on high 2 minutes. Stir in 3 T. melted butter, molasses, starter, oats, and baking soda. Add 2 c. flour and knead 8-10 minutes. Let rise until double (1 hour). Knead 2 minutes and divide in half. Roll a rectangle 9 x 12 in. Brush with 2 T. melted butter. Sprinkle with sugar and cinnamon; spread raisins in single layer. Roll and pinch seam. Brush with oil. Let rise until double (1 hour). Bake 400_ 35-40 minutes.
Pieter's Bread - Donna's Sourdough Variation
2 1/2 c. water
2 pkg. dry yeast
1 T. salt
1 1/2 c. Arrowhead Mills 7-grain cereal
3 c. flour
1c. starter
Bring 2 1/4 c. water to a boil and add cereal. Let cool to lukewarm. Mix flour, salt and yeast. Warm 1/4 c. water to just hotter than it is comfortable to keep your finger in. Add hot water to the dry ingredients and mix. Add cooled cereal and starter. Let rise 45 minutes until doubled. Stir again and pour onto a greased cookie sheet. Let rise 70 minutes. Bake 485_ 22 minutes. (Serve sliced the thin way, toasted. Good with orange marmalade.)
Sourdough French Bread
1 1/2 c. water
1c. starter
1 pkg. dry yeast
4 c. flour
2 t. salt
2 c. flour + 1/2 t. baking soda
Warm water to just hotter than it is comfortable to keep your finger in. Add hot water to the dry ingredients and mix. Add the starter and mix again at high speed for 2 minutes. Let rise until double (1-2 hours). Stir in remaining flour and baking soda. Knead for 8 minutes. Divide in half. Let rise until double (3/4-1 hours). Slash and brush with water. Bake 400_ 35-45 minutes.
Sourdough Breadsticks
Use dough from French Bread. Shape into breadsticks. Bake 400_ 20 minutes.
Ellen's Sour dough starter recipe
Ellens Sourdough starter
1 c. flour
1/2 c. water
In glass or pottery container mix these and cover with a plastic wrap for 24 hours then replenish never use metal containers or utensils.
Here are some other starter for you to try!
starter #1 In glass or pottery container, let 1 c. milk stand for 24 hrs. Add 1 c. flour, let stand in warm place for 2-5 days. Replenish with equal parts flour and milk. Let stand. Note: Never use metal containers or utensils.
Sourdough Starter #2 Mix 1 pkg. yeast, 1 c. flour, 1 c. sugar. Slowly stir in a combination of 1 c. milk and 1/4 c. water. Let stand in a glass or pottery container for 24 hrs. Add 1 c. flour, let stand in warm place for 2-5 days. Replenish with equal parts flour and milk, or follow the friendship bread instructions. Let stand. Note: Never use metal containers or utensils.
1 c. flour
1/2 c. water
In glass or pottery container mix these and cover with a plastic wrap for 24 hours then replenish never use metal containers or utensils.
Here are some other starter for you to try!
starter #1 In glass or pottery container, let 1 c. milk stand for 24 hrs. Add 1 c. flour, let stand in warm place for 2-5 days. Replenish with equal parts flour and milk. Let stand. Note: Never use metal containers or utensils.
Sourdough Starter #2 Mix 1 pkg. yeast, 1 c. flour, 1 c. sugar. Slowly stir in a combination of 1 c. milk and 1/4 c. water. Let stand in a glass or pottery container for 24 hrs. Add 1 c. flour, let stand in warm place for 2-5 days. Replenish with equal parts flour and milk, or follow the friendship bread instructions. Let stand. Note: Never use metal containers or utensils.
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