Sourdough Bread

This delicious basic sourdough bread recipe is surprisingly easy!  I basically used (with only slight modification) a recipe I got out of Vegetarian Times (which by the way, is a great magazine for healthy vegetarian food recipes -- along with nutrition info!)


Step 1:  Sourdough Starter
Mix 1 cup flour and 1 cup warm (about 90 F) water and a pinch of sugar (<1 tsp) in a glass jar until well mixed.  Cover with a plastic lid (or, saran wrap and a rubber band) and place in a warm place (70-80 F).  Every 24 hours, "feed" the starter by pouring out half, then adding 1/2 cup flour and 1/2 cup warm water (and a pinch of sugar).  Within a few days, it will start to get bubbly and smell slightly sour (like icky beer).  That's how you know your starter is ready!  The time it takes depends on a lot of factors that are out of your control, so be patient.  Most starters are ready within 72 hours.  You can continue feeding it at this point (to create a more sour or pungent starter) or move forward from here.

When your starter is ready, if you're not going to use it right away, place into refrigerator.  Once refrigerated, starter needs to be fed about once a week.

Step 2:  Sourdough Sponge

1 1/2 cup bread flour
1 package active dry yeast
1 1/4 cups starter (from step 1)
2 T light brown sugar

Combine flour and yeast in bowl.  In a separate bowl, mix starter, 3/4 cup lukewarm water, and brown sugar.  Slowly add flour/yeast mixture until well mixed.  Cover loosely, and let sit overnight.  It will start to bubble and rise, so make sure to use a large enough bowl.

Step 3:  Make the dang bread, already!

Sourdough Sponge (Step 2)
1 1/2 tsp Salt
~1 1/2 cup bread flour

Stir 1 cup flour and salt into the sponge until thoroughly combined.  Slowly add in remaining flour until mixture starts to form into a dough -- not too sticky.  Knead in electric stand mixer with dough hook (or by hand) at least 3-5 minutes.  Add additional flour as needed to get proper consistency.

Roll dough into 8 inch cylinder.  Spray 9x5 bread loaf pan with cooking spray and place dough into pan.  Cover loosely, and let rise 1 hour in warm place (for example, turn on an empty oven for a minute to warm it up, then turn off oven and place loaf in warm oven.  You may need to flip the oven on again for a minute later if it cools off too fast).  Loaf should rise to about 1/4" above top of pan.

Preheat oven to 375 F.  Cut 1/2" deep slash lengthwise down the top of the loaf with a serrated knife.  Bake at 375F for about 45 minutes, until bread internal temperature reaches 198 F.  Remove from oven.  Run knife around edge of pan to loosen bread (if necessary) and place on rack to cool.  Allow bread to cool at least 45 minutes before serving.

Step 4:  EAT!  =)
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I used plain bread flour in this recipe, but whole wheat flour or other whole grains could be substituted in (partially or completely) to get breads with more fiber, if desired.

Nutritional Info (based on 15 slices of bread in the loaf):

Amount Per Serving
Calories		112.3
Total Fat		0.0 g
	Saturated Fat	0.0 g
	Polyunsaturated Fat	0.0 g
	Monounsaturated Fat	0.0 g
Cholesterol		0.0 mg
Sodium		0.5 mg
Potassium		46.8 mg
Total Carbohydrate		25.3 g
	Dietary Fiber	1.1 g
	Sugars	1.9 g
Protein		3.2 g

Sundried Tomato and Herb Bread

I forgot to post this alongside the valentine's dinner!

3 cups warm water
2 T honey
1 package active dry yeast
6-7 cups whole wheat flour
1/2 cup sun-dried tomatos (packed in oil, drained)
1/4 cup olive oil
2 t salt
Basil, Thyme, Rosemary

Dissolve honey in warm water.  Sprinkle yeast on top and set aside until foamy (about 5 minutes).

Add 2 cups whole wheat flour.  Mix with wooden spoon until completely combined.  Cover and let rise for 30 minutes (I prefer to cover with saran wrap, then a damp kitchen towel, and place into a warm oven... ~180-200 F.)

Stir in tomatoes, olive oil, salt, and herbs.  Slowly sprinkle in additional flour (4-5 cups) until the dough is at a kneadable consistency.  Place in stand mixer and knead for 5-8 minutes, until smooth and elastic but not sticky.

Place dough in well-oiled bowl, cover and let rise for 30 minutes (warm oven, etc. same as before).

Meanwhile, grease 2-5x9 loaf pans. 

Pour out dough and punch down.  Divide the dough in half.  Shape into loaves, and place each into loaf pan.  Allow dough to rest for 20 minutes, while preheating oven to 375.  Bake for about 40 minutes.  Cool on wire rack.

Makes 2 loaves.  Nutritional info below is based on cutting loaf into 18 slices, and is therefore approximate.

Calories		84.5
Total Fat		1.9 g
	Saturated Fat	0.3 g
	Polyunsaturated Fat	0.1 g
	Monounsaturated Fat	1.1 g
Cholesterol		0.0 mg
Sodium		0.0 mg
Potassium		0.6 mg
Total Carbohydrate		15.6 g
	Dietary Fiber	2.4 g
	Sugars	1.0 g
Protein		2.7 g

Vitamin A	0.0 %
Vitamin B-12	0.0 %
Vitamin B-6	0.0 %
Vitamin C	0.0 %
Vitamin D	0.0 %
Vitamin E	0.9 %
Calcium	0.0 %
Copper	0.0 %
Folate	0.0 %
Iron	0.1 %
Magnesium	0.0 %
Manganese	0.0 %
Niacin	0.0 %
Pantothenic Acid	0.0 %
Phosphorus	0.0 %
Riboflavin	0.0 %
Selenium	0.0 %
Thiamin	0.0 %
Zinc	0.0 %

Valentine's Dinner for Two

Appetizer:  Red chard leaves stuffed with citrus-apple salad
Entree:  Seared skirt steaks with gorgonzola-port reduction sauce
Side:  Roasted brussel sprouts and red grapes in açai-balsamic glaze
Dessert:  Vanilla Cream Soda Cupcakes with Cabarnet Sauvignon Buttercream Frosting

Chard leaves stuffed with apple salad

Roasted brussel sprouts and red grapes

 

Vanilla Cream Soda Cupcakes with Cabarnet Sauvignon Buttercream Frosting

Appetizer Recipe:
2 Large red chard leaves
1/3 (or so) small head red cabbage
2 red apples
1/2 Grapefruit, juiced
Sugar (to taste)
4 oz Chopped Walnuts
Dash salt
Gorgonzola crumbles

1)  Wash chard.  Trim stems off chard leaves.  Cut leaves into quarters (once up the stem, once across the leaf).
2)  Dice apples.  Place in large bowl and toss in grapefruit juice.  Sprinkle with sugar until sourness of grapefruit is masked.  Add dash of salt.
3)  Just prior to serving, add walnuts and red cabbage (chopped coarsely).
4)  Place salad on top of each piece of chard leaf.  Sprinkle with gorgonzola cheese and serve.


Entree:
2 6-oz. Skirt steaks
1/2 cup Olive Oil
1/4 cup Ruby Port
1/4 cup balsamic vinegar
1 T soy sauce
Salt, pepper to taste
Garlic Powder


1)  Mix all ingredients to form marinade.  Place steaks into marinade and refrigerate overnight.
2)  Heat cast iron skillet over medium-high heat, and spray with cooking spray.
3)  Place steaks onto skillet.  Glaze lightly with remaining marinade.  Sear on each side until the glaze is just starting to char.
4)  Place skillet into oven and broil until steaks are cooked through (internal temperature 140).


Gorgonzola Port Reduction Sauce:
1/2 cup Ruby Port
4 oz. Baby Carrots
Rosemary, Thyme
1-2 T Gorgonzola Cheese crumbles
1 T Half and Half

1)  Mix port, carrots, and herbs in small saucepan.  Heat over medium/medium-low heat to bring to a very gentle boil.
2)  Continue gently boiling until reduced by half.
3)  Add gorgonzola cheese.  Mix over medium-low heat until cheese is melted.
4)  Add half and half.  Mix well.
5)  Remove from heat.  Refrigerate until ready to serve.
6)  To serve, reheat at 50% in the microwave.

Side:
~1 pound brussel sprouts
1 T Olive Oil
Salt
2 cups red grapes
1 T Balsamic vinegar
1 T Açai juice
1/2 t Agave Nectar (honey can be used instead)

1)  Preheat oven to 400.
2)  Wash brussel sprouts.  Cut off bases, then cut in half.  Toss with olive oil until well coated, then sprinkle with salt.
3)  Spread brussel sprouts onto baking dish and roast at 400 for 20-25 minutes, until sprouts are just starting to brown.
4)  Meanwhile, mix balsamic vinegar, juice, and agave.  Add grapes and toss to coat.
5)  Spread grapes into small oven-safe dish and roast alongside brussel sprouts.
6)  After brussel sprouts and grapes are done roasting, mix together in large bowl.  Serve warm.

Dessert:

First off -- credit where credit is due -- this recipe is a modification of a recipe from The Food Network:  Cupcake Wars.

1 cup Sugar
1 cup Flour
3/4 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Salt
1 Egg
1/2 cup Half and Half
1/4 cup Canola Oil
2 tsp Vanilla Extract
1/2 cup IBC Cream Soda, warmed in microwave
Cabarnet Buttercream Frosting (Recipe follows)


1)  Preheat oven to 350 F.  Line 1 regular size cupcake pan with cupcake liners.
2)  Using a stand mixer on low speed, combine sugar, flour, baking powder, baking soda, salt.  Add egg, half and half, oil, and vanilla.  Beat on medium speed for about 2 minutes.
3)  Slowly add warm cream soda until fully combined.
4)  Fill the cupcake liners a little more than 3/4 full.  Bake in oven until the cupcakes spring back when touched with your finger.  (The original recipe said 10-15 minutes, but I found mine took more like 20-22).
5)  Remove from oven.  Allow cupcakes to cool in pans for a few minutes, then remove and finish cooling on wire rack.
6)  Spread frosting over each cupcake.  Top with one red raspberry.


Makes 12-14 cupcakes.


Cabarnet Sauvignon Buttercream Frosting:
~1 cup Cabarnet Sauvignon
2 sticks unsalted butter, room temperature
3 cups powdered sugar


1)  Heat wine in small saucepan over medium to medium-low heat.  Bring to a gentle boil and reduce by about half.
2)  Remove wine from heat, and cool in refrigerator.
3)  In stand mixer, beat butter until well creamed (medium speed).
4)  Slowly toss in powdered sugar until well combined.
5)  Slowly pour wine reduction into frosting and continue mixing until frosting is smooth and creamy.

Habanero Infused Blueberry-Port Ice Cream

Re-posted:  I used half and half instead of heavy cream, so I needed to re-post with corrected nutritional info!

This recipe is not healthy.  Not in the most liberal definition of the word.  But, a little treat is necessary once in a while, right?

Also, it is HOT HOT HOT!  It's a sort of slow burn... after a few bites, you really start to notice it.

Ingredients:
1 cup blueberries (I used fresh, but frozen would work too)
1/4 cup sugar
2 T port wine
2 habanero peppers, seeded and minced fine
2 cups skim milk
12 egg yolks
1 cup sugar
1 cup half and half cream

Blueberry-Port Sauce
1)  In small saucepan, mix bluberries with 1/4 cup sugar.  Heat over medium-low heat and toss to coat fruit with sugar.  After blueberries are warm, slowly pour port wine over blueberries, mixing to coat.
2)  Continue cooking over medium-low heat for 10-15 minutes.  Blueberries will pop and start to cook down.
3)  Remove from heat.  Place in container and refrigerate.  (Can be prepared in advance).

Ice Cream (Crème Anglaise style)
1)  Measure skim milk into double boiler, along with one of the chopped habanero peppers.  Mix well, then scald (until milk is ~170-180 degrees F).
2)  Meanwhile, mix egg yolks and sugar in a stand mixer until light yellow in color, and fluffy in texture.
3)  Slowly add milk into egg yolk mixture while keeping stand mixer on low setting.  Be careful not to curdle the eggs with the hot milk.  Continue mixing until well mixed, and mixture forms a slight froth.
4)  Pour milk-egg mixture into double boiler, and return to heat.  Continue to cook until temperature reaches about 180 F, or until mixture is thick enough (a good test of this is to put a spoon into the mixture, then run your finger through the mixture.  If the edges don't blur, the cream is ready).
5)  Fill a large mixing bowl with ice and water, and place a smaller mixing bowl into the ice bath.  Place the remaining habanero pepper into the smaller mixing bowl.  Pour milk-egg mixture from double boiler into smaller mixing bowl.  Slowly whisk in COLD heavy cream.
6)  Leave crème anglaise in ice bath until well cooled (cool to the touch / cooler than room temperature).  Stir occasionally.
7)  Place crème anglaise into refrigerator, and chill for at least 2-3 hours.
8)  Pour chilled crème into ice cream maker, and freeze according to ice cream mixer instructions.
9)  Remove frozen ice cream from ice cream maker.  Fold blueberry sauce into ice cream.
10)  Put ice cream in freezer to complete freezing process.

Now here's the catch... the nutritional info below is based on dividing that recipe into 24 equal servings.  You'll note that this is not a lot of ice cream in one sitting!  However, as spicy as it turns out, you may not want to eat more than that in one sitting.

Calories		97.9
Total Fat		3.4 g
	Saturated Fat	1.5 g
	Polyunsaturated Fat	0.4 g
	Monounsaturated Fat	1.3 g
Cholesterol		106.6 mg
Sodium		19.5 mg
Potassium		37.3 mg
Total Carbohydrate		14.7 g
	Dietary Fiber	0.5 g
	Sugars	13.2 g
Protein		2.4 g

Vitamin A	4.3 %
Vitamin B-12	3.3 %
Vitamin B-6	2.0 %
Vitamin C	3.9 %
Vitamin D	4.3 %
Vitamin E	2.2 %
Calcium	4.7 %
Copper	0.9 %
Folate	3.4 %
Iron	1.5 %
Magnesium	0.6 %
Manganese	2.6 %
Niacin	0.3 %
Pantothenic Acid	2.9 %
Phosphorus	4.4 %
Riboflavin	4.1 %
Selenium	7.1 %
Thiamin	1.7 %
Zinc	1.7 %