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Sourdough Waffles (Gauffres de Liege)

  • 300g flour
  • 25g sugar (2 Tbsp)
  • 2g salt (1/2 tsp)
  • 200g starter (refreshed, 100% hydration)
  • 250g water or milk
  • 110g butter, melted
  • 1 tsp vanilla
  • 1 large egg
  • 1 cup pearl sugar (~150g?)

Makes about 12 waffles (rectangle ones).

Mix all ingredients except pearl sugar, let rise over night, in fridge if already had some time to rise at room temp (e.g. 4 hours at room temp, then spend the night in fridge).

Mix in pearl sugar just before using (so that it doesn’t dissolve).

Plop some batter onto waffle maker and cook until golden (400F for 8min a la Marceline). It can make a mess because, well, caramel.

Malakoffs

  • 500g de Gruyère râpé
  • 30g farine
  • 30g vin blanc (un peu de kirsch avec si on veut)
  • 2 oeufs
  • Poivre, noix de muscade (si on veut)
  • pain (p. ex. pain de mie)

Bien mélanger les ingrédients pour la pate (râper le Gruyère en assez petits morceaux), et laisser reposer 30min au frigo.

Faire des petites boules/domes et mettre sur les tranches de pain. On peut mettre un peu de moutarde sur le pain.

Frire dans l’huile a 180C/350F (#4 à la Marceline), 3.5min côté fromage en-bàs, puis 1.5min côté pain en-bàs (5min total). Il faut que ce soit encore un peu fondant au milieu!

Essorer sur du papier linge, et manger tout de suite avec des choses aigres (salades, cornichons, etc)!

Ça m’a pris 500ml d’huile, et ça sent bien la friture dans la maison après!

Stroganoff (Beef or Barley)

  • Mushrooms
  • Butter (60g or so)
  • 1 big onion
  • 2/3 cup sour cream
  • (1kg beef, tenderloin in strips ideally)
  • 2 Tbsp Dijon mustard
  • 2 cups veg/beef/chicken broth
  • 1/4 cup flour

If doing with beef, heat non-non-stick pan (a sticky pan!) to quite hot with some oil. Fry half of the beef 30s on one side (without stirring), then flip, 30s, then remove. It will likely still have some pink uncooked parts. Reserve the beef and fry the other half. This makes a “fond” (obviously) that makes the sauce better, but it’s good without beef too!

Melt butter, fry onion for 1min, then add mushrooms, fry on medium high until mushrooms start to brown/golden (~10min). Sprinkle flour over the mushrooms and onions, fry for another few minutes.

Pour in 1 cup of broth while stirring well, then the other cup. Add the sour cream and mustard and dissolve them. Simmer just below boiling for a bit (it thickens somewhat, but not much, which is ok).

If using beef, add the beef back in, cook for another minute (or whatever so that beef is reheated but not gross and overcooked!).

Super good with barley – cook (rinsed) pearl barley (1 barley / 3 broth, by vol) covered for 40min. Add butter and stir in the stroganoff to make a risotto-like deliciouness. It takes about the same amount of time to cook the barley on the side….

Couronne des rois

  • 375g farine blanche (à pain)
  • 125g farine d’épeautre
  • 2 CS sucre
  • 1 CC sel
  • 60g beurre ramoli
  • 20g levure (7g seche, 2 1/4 CC)
  • 300ml lait tiède
  • 1 blanc d’oeuf (jaune pour badigeonner)
  • 1 poignée de raisins secs
  • 1 amande entière
  • amandes efilées pour mettre dessus

Mélanger les ingrédients secs (avec la levure si rapide/quick rise) et le beurre en morceaux. Faire un puits, rajouter le lait et le blanc d’oeuf. Pétrir 10min, jusqu’à une pâte lisse, rajouter les raisins à la fin. Laisser recouvert et doubler de volume, environ 2 heures.

Prendre un quart de la pâte et faire une grosse boule. Faire 8 autre petites boules avec le reste de la pâte et disposer autour de la grosse sur du papier cuisson. Mettre une amande entière dans une des petites boules. Recouvrir d’un papier cuisson et laisser reposer 30 minute.

Badigeonner d’un jaune d’oeuf battu avec 1 CC de lait.

Saupoudrer très généreusement de sucre, et mettre des amande efilées par-dessus.

Cuire au four a 350F (180C) pendant ~30min (28min à la Marceline), retirer quand c’est dorré. Laisser refroidir sur une grille.

Sourdough Starter

Making a simple starter

Use a large mason jar, something that has a wide opening but that is easy to cover. The first few days you make the culture bigger by adding flour and water, then you do the regular “feedings”.

Day 1: In the morning, mix 100g flour + 100g water with a fork until well blended. Use warm water. Leave the jar loosely covered at room temperature, ideally somewhere warm. In the evening, give it a good stir with the fork.

Day 2: You might already see some bubbles. In the morning, add 50g flour + 50g water, blend well with a fork. In the evening, give it a good stir with the fork.

Day 3: You probably see lots of bubbles and it smells sour. Add 50g flour + 50g water. Blend well.

Day 4: Either it’s really bubbly and smells sour or it’s not, either way, it’s getting a bit big to just keep adding. So now, you switch to “regular feedings”, with a ratio of 1:1:1 by weight of starter, flour, water.

Pour out all of the starter, and poor back into the jar 100g of the starter. Add 100g flour and 100g of water, and blend well with a fork. Leave loosely covered somewhere warm.

Repeat this every day until the yeast comes alive (discard all but 100g of starter, and then add 100g flour and 100g water).

Obviously, if you weigh the empty jar, you don’t always need to pour out all the starter to weigh it again. However, there is a significant amount of evaporation, so you do need to weigh the contents once in a while.

Since you do this every day, it’s a lot of wasted flour from all the starter that you have to discard. Instead of discarding it, you can fry the starter in a hot greasy non-stick frying pan, with some salt, and toppings (green onions, cheese, etc), and make a flat bread!

Most of the sour smell and bubbles, I think, are from bacteria. Eventually, the yeast starts growing too. At some point (depending on your local conditions, but it will happen!), once you do the feeding, the starter will more than double in volume within 4-12 hour of the feed, and then slowly come back down. It’s unmistakable, and be ready for it to spill out of the jar (that’s why you don’t seal the lid, or it would break the jar). This means the yeast it’s doing it’s thing! It took 2 and half weeks for me, and it can take up to a month.

Eventually, you will know how long it takes for your starter to peak after a feed. This will allow you to time the feeding so that the starter is ready at whatever time you need it to make dough. The starter is ready to be used in dough if it floats (take a sample and put in water).

Now that you’ve blown through a substantial amount of flour to get this thing started, you can feed it less often if you keep it in the fridge. In the fridge, only feed it once a week. Feed it, and after 2-3 hours place it in the fridge (this gives it enough time to invigorate).

If you need to use it, you should let it warm up the night before you feed it. It all depends on how active it is. As long as it floats, it should work in dough.

Gratin

(le “Nouveau” Livre de Cuisine par Blanche Caramel, éd. 1975!):

  • 1 kg pommes de terre
  • 2 oeufs
  • 1/2 l de lait (2 cups)
  • 100 gr gruyère râpé (8 oz, un po’ meno)
  • 25 gr beurre (2-4 tbsp?)
  • Frottez un plat à gratin avec une gousse d’ail. Pelez les pommes de terre et coupez-les en tranches minces. Mettez-les dans le plat.
  • Battez les oeufs avec le lait, ajoutez le gruyère râpé, sel, poivre et versez sur les pommes de terre qui doivent baigner; parsemez de fragments de beurre et cuisez à four moyen (350° F ca 1h -bien doré sur le dessus)

Gateau Au Pain Perdu (Bread Pudding)

  • ~200-250g de vieilles croûtes de pain bien dûres et immangeables, et plus ou moins coupées en dés (pas facile de couper des cailloux)
  • 600-800ml de lait tiède
  • 1 poignée de raisins secs
  • 4 oeufs
  • 2 bananes en dés
  • 1-2 poignées d’avoine
  • 1 CAS vanille
  • 100g sucre (p.ex 75g brun, 25g normal)

Tremper les croûtes dans le lait tiède jusqu’à ce qu’elle soient plus ou moins molles, assez pour les émietter un peu plus. Ça peut prendre 2-3 heures, voire la nuit. Rajouter du lait si nécessaire (puis de l’avoine quand il y a trop de lait).

Bien fouetter les oeufs, le sucre, rajouter la vanille.

Ajouter les raisins secs, les oeufs+sucre au croûtes de pain, ajouter un peu d’avoine si besoin, laisser absorber 10minutes. Ajouter les bananes.

Mettre dans un moule à cake bien beurré. Rajouter quelques morceaux de beurre dessus et enfourner a 180/350 pour 40min, puis 10min at 205/400 avec convection.

BBQ Sauce

  • 2 cups tomato puree/sauce (cook ~6 tomatoes and puree)
  • 1/4 cup cider vinegar
  • 1/2 cup of sweet (molasses, brown sugar, honey, maple syrup, a combination)
  • 1/2 tsp of each spice (salt, smoked paprika, onion powder, garlic powder, pepper)

Bring everything to a boil, keep boiling for 1min, then simmer for 20min. Place in mason jar to cool, seal lid when cool and place in fridge. Should keep for long, several weeks once open.

Sourdough Pizza

Makes enough for one thin crust large square pizza., or two thin crust personal pizzas (30cm, 300g each). Need to prepare the dough with ripe starter at least 24 hours before using.

Ratios are all based on starter: 1-2-3 starter-water-flour, and 1/10 flour in olive oil, half the olive oil in salt.

  • 100g ripe starter
  • 200g warm water
  • 300g flour
  • 30g olive oil
  • 15g salt (1.5 tsp)

Combine all ingredients until uniform with a fork. Let rest 20 min, stretch and fold, rest 20min, stretch and fold. Cover, proof 3-5 hours at room temperature. It won’t quite double, but should have some small bubbles. Stretch and fold to make dough ball (or more if making more pizzas, 300g per pizza). Delicately remove from bowl, coat in oil, wrap in plastic, and store in fridge at least 24 hours (develops more flavour over time, max 1 week or so).

Remove dough from fridge just before using, stretch dough out on floured surface, it can be made very thin. Add as little flour as possible (ideally none), as it has a nice crispier texture without added flour. I usually drop the dough onto parchment paper with very little flour, sprinkle just enough flour on top so my fingers don’t stick, and then flatten it out.

Cook in hot oven, on pre-heated surface, ideally on pizza stone. Worked well at 475F convection for 20min, preheat the cooking surface, ideally a pizza stone.

Sourdough Bread

  • 240g ripe starter
  • 265ml warm water (250-300ml)
  • 500g flour (e.g 125g spelt + 375g hard white, or whatever, use more water if using whole wheat, e.g. 100g ww, 100g spelt, 300g white)
  • 13g salt (2.5 tsp)

The recipe is very flexible and fool proof as long as you adjust the time to work for your starter, which needs to have been fed and expanded when used.. I use 75g starter, 75g water, 75g flour. I usually take the starter out of the fridge the night before, then feed it in the morning so that I can make the bread dough in the evening (and cook the following morning).

Combine ingredient in a stand mixer and knead for 2-4 min. Let the dough rest for 20min covered, do a “stretch a fold” , rest 20min more minutes covered, then rest and fold again.

Leave the dough covered with a damp towel to proof overnight at room temperature, or in the fridge after a few hours at room temperature. It will about double in size. It can be as short as 4-5 hours depending on the started and the temperature. If the dough has doubled or more and you’re not ready to use it, put it in the fridge.

Punch the dough down, flatten on a table and get any big bubbles out. Fold and make a ball with tension in the surface, shape into a loaf and close off the seam. Poke gently with a finger, it should spring back almost immediately. Let proof for 30min-2hours (poke with a finger, and it should spring back, but not as fast, usually about an 1 hour, but depends on temperature and starter).

Heat oven to 410F not convection. Heat a cast iron skillet (or some other vessel with good heat capacity) in the oven, as well as the surface on which the bread will cook.

Make slashes on the bread to let it expand (2-3cm deep), spray the top with water to delay the crust forming. Add 1 cup of boiling water to the skillet and spray the inside of the oven with water. Place bread in (hurry to trap the steam) and cook for 12min. Then remove the skillet and let the steam out and cook another 35min. The bread should be edible, with a thin crust. For a thicker crust, lower temp to 275F convection, and cook another 45min.

Let it cool down before slicing, ideally more than an hour!

To make baguettes instead, make 2 baguettes (make a normal loaf, with a seam on the bottom, and keep making the loaf longer, about 40cm). Proof for about 2 hours. Heat oven to 450F with pan for water. Brush with water, make 2-5 diagonal cuts on top, and place in oven with 1 cup of boiling water into the pan. After 10min of steam, lower to 425F, remove steam pan, cook another 15min (total of 25min), then lower to 275F convection for 20 min. Cool before eating. Best baguette ever.