Butternut Squash Soup

From the Clever Carrot blog.

Ingredients

1 whole-roasted butternut squash (instructions below)
1 tbsp olive oil
1 tbsp butter
1 large onion, diced
1 garlic clove, minced
Sprig of fresh rosemary 
1/2– 1 tsp curry powder (optional)
1/2 cup coconut milk
4 cups chicken stock, plus more as needed
Salt & black pepper

Instructions

1. In a heavy bottom pot, warm the olive oil and butter over medium-low heat. Add the onions and rosemary. Season with salt and pepper. Sauté until soft, about 5-7 minutes. Add the garlic and curry powder (if using), and continue to cook until fragrant, 1 minute.

2. Add the squash, coconut milk, and chicken stock to the pot. Stir to combine. Bring to a rolling boil and reduce heat to low. Simmer, uncovered, for 10 minutes or more for the flavors to meld. Discard the rosemary sprig.

3. Remove soup from heat. Puree in a blender until smooth and creamy. Pour back into the pot and give it a taste. Adjust seasoning with more salt and pepper, if needed. Add additional coconut milk or stock if the texture is too thick. 

4. Portion soup into bowls and serve piping hot.

Sourdough Focaccia Bread

Again, from the Clever Carrot blog. I love Emilie's recipes and tips!

Ingredients

50–75 g bubbly, active sourdough starter
325-375 g water (see Notes below)
20 g honey (optional)
500 g bread flour or all purpose flour (see Notes below)
9 g fine sea salt
2–3 tbsp olive oil, for coating the pan
Assorted Toppings (optional): rosemary, garlic cloves, flaky seat salt, tomatoes, olives etc.

NOTES: 

• You can use bread flour or all purpose flour to make sourdough focaccia. Comparatively speaking, bread flour yields a slightly chewier focaccia with a higher rise. All purpose flour creates a more tender focaccia. The choice is up to you. If you prefer to use all purpose flour, I do recommend King Arthur brand. Coming in at over 11.7% protein, this flour is stronger than most all purpose flours, which means it can handle a higher quantity of water without the dough becoming a gloppy mess. It’s actually stronger than most bread flours! If you cannot access this flour, make the following changes to ensure success: decrease the water to 325-350 g (start small and work your way up) OR use King Arthur bread flour with 375 g water instead.

• For Baking: You will need a rimmed sheet pan or non-stick rectangular pan (9×13-inch or 10×14-inch)

Baking Schedule Options

Before you begin, decide on your baking schedule. Here are two options:

Fall/Winter (overnight method)

4-6:00 PM: Feed starter

8:00 PM: Make the dough

8:30 PM: Let rise overnight (bulk rise)

8:30 AM (the next day): Inspect the dough. Does it need more time to rise? If so, give it more time, otherwise continue on.

9:00-11 AM: Second Rise

11:30 AM: Par-bake or Bake.

Spring/Summer (daytime method)

8 AM: Feed starter

10 AM: Make the dough

10:30 AM: Let rise during the day (bulk rise)

3:00 PM (onwards): Second rise

5:00 PM: Par-bake or Bake

Directions

1. Make the Dough: Whisk the sourdough starter, water and honey together in a large bowl (I use a fork for mixing). Add the flour and salt. Mix to combine and then finish by hand to form a rough dough. It will be wet and sticky. Cover and let rest for 30 minutes to an hour. Timing is flexible here. Then return to the bowl and work the dough into a ball.  

2. Bulk Rise: Cover the bowl of dough with lightly oiled plastic wrap (or transfer the dough to a lightly oiled dough container). Let the dough rise, using the schedule above as a guide. The dough will double in size (or more) when ready. Adjust your timeframes according to the temperature of the environment.

3. Second Rise: Pour 2 tbsp. of olive oil onto a rimmed sheet pan (or 1 tbsp. olive oil if using a non-stick rectangular pan). Use your hands to evenly coat the bottom and sides. With your oiled hands, remove the dough onto the pan, and then flip it to coat both sides. Cover and let rest for 1 1/2- 2 hours or until very puffy (I use an inverted sheet pan to cover the dough). Preheat your oven to 425 F (220 C). Note: I like to rest my dough in a warm spot, usually on top of the oven while it preheats. The dough becomes soft and bubbly. 

4. Assemble the Focaccia: Right before baking, gently dimple the dough with oiled fingertips. I start at the bottom of the pan and work my way to the top. As you dimple, the dough will naturally begin to stretch outwards. You should end up with a rustic rectangular or oval shape, about 14 x 9-inches (36 x 23 cm) or larger. The dough won’t go all the way to the corners and sides of the sheet pan- this is OK. Note: If using a rectangular pan, the dough will naturally fill the shape of the pan.

5. Add Focaccia Toppings (optional): Press your preferred toppings into the dough. As the focaccia rises, the dough will puff up. The toppings will pop out if not properly anchored. If using garlic, I keep the cloves wrapped in their papery peels to prevent burning. Remove and discard the peels before eating.

6. Bake the Focaccia: Place the dough onto the center rack. Bake for 25-30 minutes or until crisp and golden brown. Remove from the oven and cool on a wire rack before cutting. TIP: To par-bake focaccia dough: Bake for approximately 15-18 minutes @ 425 F (220 C). The crust will be set, very pale in color and golden underneath. Remove the focaccia from the pan and cool on a wire rack. Once completely cool, wrap in plastic wrap and store at room temperature for up to 6 hrs. To finish, return to the pan and bake for 12-15 minutes.

7. To serve, cut the focaccia into wedges or squares and enjoy warm!

Sourdough Sandwich Bread

Another recipe from the Clever Carrot blog. This recipe makes one loaf of sandwich bread. Use an 8.5x4" loaf pan to speed up the rise.

Ingredients

500 g (4 cups) all purpose flour
60 g (4 tbsp.) unsalted butter, softened, cut into cubes
12 g (1 tbsp.) sugar
9 g fine sea salt
50 g (1/4 cup) bubbly, active sourdough starter (100% hydration)**

270 g  (1 cup + 2 tbsp) warm water**

**NOTE: You can increase the amount of starter to speed up the rise, particularly in cold weather, adjusting the amount of water as necessary. The blog suggests either 100g starter + 255g water or 150g starter +250g water. I'm experimenting with 75g starter + 260g water.

Directions

Baking schedule: I feed my starter the night before I want to bake (25g each of starter, flour, and water). Then I feed my starter again first thing in the morning to make 150g starter (50g each of starter, flour, and water). I start to mix the dough around 1pm (or when the starter is actively rising and not quite doubled (so, well on its way up). I do the autolyse on the counter but the bulk rise and the first part of the second rise in my oven on Proofing setting.

Mix the dough

In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined; the butter should look like crumbs.

Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. 

Autolyse

Cover with plastic wrap or a damp towel and let rest for 30 minutes. 

After the dough has rested, switch to the dough hook and run the machine on medium-low (#3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple and not stick to your hands. If it does, add a dusting of flour.

Note: If you do not have a stand mixer, the dough can be made by hand. Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth, soft and elastic. Do not worry about under/over kneading. Relax into the process and focus on the texture, not the time.

Bulk Rise

Cover the bowl with a damp towel and let rise in the oven on Proofing setting until double in size (generally around 4 hours, but go with size rather than time). Alternatively, let the dough rise overnight at room temperature (68 F) until double in size, about 10-12 hrs. 

Shape the Dough

Coat an 8.5×4 inch loaf pan with butter.

Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.

Roll the dough into a log tucking the ends underneath. Rest for 5-10 minutes. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Using a bench knife, place the dough into the loaf pan seam side down.

Second Rise

Cover the dough with lightly oiled or buttered plastic wrap. Let rest at room temperature until it has risen to about 1-inch above the rim of the pan (check the height by looking at the domed center portion of the dough). You are not looking for it to double in size. For timing, this can take anywhere from 1 1/2-2 hours (or more!) depending on temperature and the amount of sourdough starter used. Remember, the warmer it is, the faster the dough will rise. (NOTE: I typically do 45 minutes or so of the bulk rise in the oven on Proofing setting, then remove it to the counter when I start heating up the oven.)

Preheat your oven to 375 F. Note: For higher oven spring, preheat to 500 F instead. Reduce to 375 F once the dough goes into the oven and bake as directed.

Baking

Bake the dough on the center rack for about 45-50 minutes, or until golden brown.

Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely.

This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.

Brad's Green Beans

Drain the water out of canned green beans and mix with the following in a saucepan:

 2 T butter
Garlic
Sage
Oregano
Thyme
Basil

Texas Mission Salsa

This recipe came to me from my cousin Charlotte

Ingredients

1 28oz can of tomatoes (whole, sliced, diced, whatever)
2 to 4 garlic cloves sliced a couple of times
1/2 to 1 seeded jalapeno pepper
a fist full of cilantro
1/4 to 1/2 of a small onion cut into chunks
heaping 1/2 teaspoon black pepper
1 teaspoon salt
squeeze of lime (optional)

Directions

Blend all ingredients until chopped and mixed well. Eat immediately or refrigerate overnight for a better flavor.

Balsamic Vinaigrette (from Julie Burnett)

This recipe comes via my cousin Julie Burnett from barefeetinthekitchen.com. It can be used as a salad dressing or drizzled on roasted vegetables and chicken wraps, etc.

Ingredients

2 tablespoons honey

1 tablespoon dijon mustard

1/2 teaspoon finely ground sea salt

1/2 teaspoon ground black pepper

1 large garlic clove, minced

1/4 cup balsamic vinegar

3/4 cup extra virgin olive oil

Instructions

1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper, and garlic.
2. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
3. Store in a jar with a lid and refrigerate. Shake well before serving.

Notes

• If you choose to make this in a blender, it will be a thicker dressing.
• This recipe makes 20 tablespoons, at 81 calories each.

Sourdough Discard Whole Wheat Sandwich Bread

This recipe comes from makeitdough.com. The ingredients as listed make one large loaf and one regular size loaf.

Ingredients

564 grams water plus more for brushing
112 grams maple syrup
14 grams active-dry yeast or instant yeast
226 grams sourdough discard white or whole wheat
900 grams whole wheat flour
18 grams salt
112 grams olive oil

Directions

1. Bloom the yeast: Whisk the water, maple syrup and yeast together in a large bowl. Cover the bowl and let the yeast bloom until foamy, about 15 minutes.
2. Make the dough: Stir the sourdough discard, whole wheat flour and salt into the yeast mixture until no dry bits of flour remain. Switch to your hands and knead until a cohesive dough forms.
3. Knead the dough into the oil until completely absorbed. The dough should start greasy and gradually become smoother and less sticky. Cover the bowl with plastic wrap and let the dough rest for 15 minutes. (* If using a stand mixer, mix the dough ingredients except for the oil. Once a cohesive dough forms, knead the dough with a dough hook and slowly stream the oil into the bowl until completely incorporated about 5 minutes.)
4. Strengthen the dough: Turn the dough out onto a lightly floured work surface. Knead the dough by folding it in half, then pressing and pushing with the heel of your hand. Continue this process until the dough becomes smooth and elastic, about 5 to 10 minutes.
5. First rise: Round the dough into a tight ball, and transfer it to a clean, lightly oiled bowl. Spread oil on top of the dough to prevent it from drying out.
6. Cover the bowl with plastic wrap and set it in a warm place until doubled in volume, about 45 minutes to 1 hour.
7. Prep: Preheat the oven to 400 F. Line a 9 by 4-inch Pullman pan (see note) with parchment paper or brush liberally with oil.
8. Shape the dough and place in greased loaf pans.
9. Final Proof: Cover the loaf pan with plastic wrap. Let the dough rise untouched in a warm place. The dough should fill your pan and rise about ½ an inch above the rim, about 30 to 45 minutes.
10. Bake: Bake the dough for 10 minutes at 400 F. Without taking the loaf out of the oven, turn the temperature down to 350 F and continue baking for another 30 to 45 minutes or until the loaf registers at 200 F when probed with an instant-read thermometer.
11. Move the bread to a wire rack and let it cool completely, about 2 hours (ideally overnight) before slicing.