Cooking with Sourdough

My mom gave me a sourdough starter at the beginning of summer and I've been having a blast with it ever since. I'm determined to help my kids develop an appreciation for it. We're getting there. Anyway, here is a bit about what I've learned.

You keep your starter (or "pet" as some people refer to it as) in the fridge when you aren't using it all of the time. Some people are able to keep it on the counter because they use it so much. It needs to be stored in a container that doesn't completely seal (tupperware won't work, sorry) and it can't touch metal. This antique glass jar is perfect. You can find them at yard sales, 2nd hand stores, antique shops, or your grandma's basement.

The hard part about sourdough is planning ahead. You have to take your "pet" out of the fridge the day before you plan on using it. Dump it into a glass bowl, then add one cup of flour and one cup of water. Stir it up well, then place a towel over the bowl and let it ferment overnight.

The next morning you are ready to use it for whatever - pancakes, bread, pizza crust, etc. Here are the things I've tried, and so far I've loved them all:

Pancakes

Bread (not only is this a yummy and simple bread recipe, but it also tells you everything you want to know about the stuff.

Pizza Crust (scroll down for the sourdough one, and watch the video - it's super informative!!)

Hopefully (if you find someone with a starter to share, or if you are brave enough to make your own), you have as much fun as I have with this stuff. Once you get the hang of it, it's really quite simple.

Happy Cooking!!

Fresh Peach Pie!!

I know, another recipe, but you really should try this Fresh Peach Pie if you still have any fresh peaches around. It's delish.

Chili Relleno

The Buttermilk Garden is loaded with a variety of peppers, so we've been eating them all sorts of ways. One of my favorites is these:

Chili Relleno (Stuffed Chiles)

8 green chiles, long and straight
8 strips of Jack or Mozzarella cheese
Flour for dusting chilies
6 eggs separated
½ tsp salt
¼ tsp baking powder
1 T. milk
4 T. flour
Dash of black pepper
Oil for frying chiles

Roast chiles in oven 350 F for 10 minutes, or until skin is easily removed. Take roasted chiles and place in a wet paper towel or kitchen towel and leave for 10 minutes. Remove skins, then rinse in cold water and paper towel dry.
Make a slit at the base of stem and remove seeds with scissors, but leave stem intact. Insert a strip of cheese in chiles and try not to tear chiles. Dust chiles in flour evenly and leave on nearby plate.

In a bowl, beat egg whites until stiff. In another bowl whip yolks, flour, milk, salt, baking powder and pepper. Blend and mix with egg whites.

Dust stuffed chiles with flour. Then dip floured chiles in egg batter and fry until golden brown. Drain lightly, then serve immediately.

My Kind of BLT

I've been taking lots of pictures lately, but not doing a lot of blogging, so I'm behind on my recipe posts. Here is my favorite sandwich from this summer - a BLT on whole wheat bread with your bacon, lettuce, tomato, cheddar cheese, miracle whip and mustard. It was a yummy dinner!