Sourdough Garlic Knots

We were having friends over for dinner, and my task was to make the garlic knots.  I chose to go with a sourdough, so that meant mixing the dough the night before. 

In the morning, using the 10 inch cast iron skillet,  I sautéed the garlic in olive oil and butter (2 tablespoons of each, on medium heat, adding the garlic after the dim shbsided) threw in some parsley, and emptied the mix into a bowl, not wiping out the skillet. 

Next I took the sourdough, patted it into a two 4×8″ rectangles and cut them into strips which were tied and rolled in the mix before placing them in the pan to rise for the rest of the afternoon.  

Baked at 450 for 20 minutes. These were crisp on the outside and soft on the inside. And really delicious. 

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This old dough…

Two weeks ago I made bread and took some of the dough for pizza. I made two pizzas but not the third. So the dough was smelling like beer and was way over-fermented. I thought I’d take a chance and use it in today’s bread.

At first, I thought I made a terrible mistake. The dough would not hold together and as I lifted it to stretch my hand went right through it. Such a large pocket of overdeveloped dough looked to be too much. 

But after the second turn (stretch and fold) it was holding together much better. And by the end of the third hour I knew it would be fine.  Or, I hoped so. 

It came out excellent. And, I avoided wasting an over-fermented dough ball. 

Bread Pudding

Occasionally, I will bake a bread and not get around to eating it while it is in its prime.  My mom makes the a great bread pudding, and this is adapted from her recipe. The only real change is that I use a home made loaf of very crusty bread and bake it in a piece of cast iron, one hour covered and one hour uncovered (using the deep end of the lodge combo cooker). 

This is delicious. Unlike Mom’s the edges and top are crunchy. The middle is moist and the whole thing is just delicious. 

  
   
Ingredients

Bread (large loaf)

1 stick of unsalted butter

1 1/2 cups of sugar

2 eggs

1 quart of skim milk

2 Tbs Vanilla

Cinnamon

Process

In a large bowl (I used a 12 quart cambro container) tear up the bread into 1 inch pieces. 

Melt butter (I used a stainless steel bowl set on top of a saucepan with boiling water). You  can use the microwave. I also dumped in a couple tablespoons of cinnamon at this point. 

Mix eggs, milk, sugar and 2tbs vanilla. 

Sprinkle cinnamon over the mixture, mix it up again and add cinnamon again and mix. Note: there is a cinnamon theme here. Turn the oven on to 350 while it heats, keep stirring the mixture to make sure you have all of the bread soaking and softening. 

Pour into buttered cast iron pan (or baking dish) and bake at 350 for 2 hours.  I covered the dish with the combo cooker lid for the first hour and baked uncovered the second hour. 

Buttermilk Drop Biscuits

There is little nutritious about these biscuits. However, they can be made with 50% whole wheat flour so that they are not quite so unhealthy. They are delicious. They are buttery. They are very easy to make. 

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

2 teaspoons sugar

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup butter or 1/2 cup vegetable shortening, cold

1 1/2 cups buttermilk*

* If you don’t have buttermilk you can make some by adding 1-1/2 Tbs lemon juice to 12 ounces of milk. Stir and wait five minutes. 

Procedure:

1. Preheat the oven to 450°F.

2. In a mixing bowl, add the flour, baking powder, baking soda, sugar, cream of tartar, and salt. Stir the dry ingredients together.

3. Make sure you are using cold butter or shortening, and cut into the dry mixture with a pastry blender, fork or knife method. The mixture will have a coarse crumb consistency when you are ready for the next step.

4. Pour in the buttermilk, and stir just until everything is blended. Take care not to overmix.

5. Drop Biscuit Pan method: If you have a drop biscuit pan, spoon in the dough into each well, filling it pretty full. I used a 7 well cast-iron pan. If you don’t have a pan – see the next step.

6. Skillet or Griddle method: Mound the dough into about 7 biscuits onto your griddle or in your skillet.

7. Bake for 15-18 minutes or until golden brown. 

Source: Food.com 

   

Kale and Onion Omelet

One of our favorite breakfasts is the kale and onion omelet. I usually keep a 1/2 pint wide-mouth mason jar filled with chopped onions. They stay fresh all week and the jar keeps the odor contained.

I place a cast iron skillet on medium heat and add a teaspoon or so of coconut oil. When it gets hot, I add in the diced onions and chopped kale (I strip the leafy part from the stem first).

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Next, I put the bread in the toaster oven, stir up the onion and kale, and then pour the scrambled egg on top of everything and let it cover the kale and onion.

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Once the egg sets, I use a pointed metal spatula to run around the edge of the omelet, and then fold over half. Sometimes it breaks, especially when making a five egg omelet. This three egger folded nicely.

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IMG_2139.JPGTime to butter the toast and plate the dish.

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I recommend a lot of onions and to heat them up for a few minutes before adding the egg. The taste reminds me of egg foo young but without all of the oil. You can also use more kale than I did here, and it will taste great.