Round Food Pt. 2- Sourdough Pancakes

I guess it's already been established that I have a bubbly sourdough sponge that demands being fed at least once a week. I've taken to baking two loaves of bread on the weekends, eating one immediately, and freezing the other for later in the week (a routine that I look forward to every weekend). You might be surprised at how quickly a loaf of bread can be devoured when it does not come pre-sliced (or not at all).


While I love the sourdough bread I've been baking, I knew that there was more one could do with sourdough. A co-worker lent me a book of Montana recipes. Included in the pages of this book were recipes for just about every mammal and bird that calls Montana home. It was a book for the climate-hardy residents of the state that is apparently under snow for half of the year.


Much like the residents of Alaska, Montanans also had their sourdough, and they made pancakes as well as loaves of bread. This recipe was taken from this book. I love my weekend mornings, and I especially enjoy having company on weekends, when I can turn on the stove and flip pancakes happily while drinking coffee and engaging in morning banter.

I've made several varieties of pancakes in my day, but they usually have whole wheat flour in them as well as other cereal grains that are good for you. These pancakes are Plain. Delicious. Pancakes. They are started the night before to give the batter a little more umph and turn out a bit chewier than other types of pancakes. They also don't taste all that sour to me- which may be less prominent after you drizzle maple syrup all over them.

Sourdough Pancakes

2 c sourdough starter
1 c flour
water
2 eggs
1 tbs sugar
1 tsp salt
2 tbs oil
1 tbs baking soda


Mix the sourdough starter and flour and enough water to create a medium thick batter. Cover and let sit overnight.

In the morning, add 2 eggs, sugar, salt and oil. Mix. When griddle is hot add baking soda. Cook as any other pancake (with a buttered skillet).

Makes enough for 4. If serving 2 people, I recommend halving the recipe.

Round Food, Part 1

I want to talk today about round food. This, being in the midst of citrus season, is fitting. But I don't want to talk too much about citrus, and not because I don't love it- quite to opposite. I have been eating as much grapefruit as is socially acceptable... and only a little bit more.

I want to talk about recreating foods (or attempting to) that you love. I once worked as a lunch and coffee slinger back in Portland. It was, in fact, the first job I had post college. I do not use the word 'sling' lightly. The lunches were prepared at a different location and by the time it got to the cafe we threw it on a plate and slung it at the customers. Really. The different location at which the food was prepared at was actually a catering kitchen, and food was usually well prepared and quite tasty. I suppose one doesn't 'sling' tasty food and that that verb is usually reserved for gruel or food of a similar consistency. But I digress.

I haven't worked there for almost 4 years, but there is one lunch item that has persistently been on my mind. Alas, I was unable to get a recipe before I left and have never attempted to duplicate it... until recently.

Gorgonzola and caramelized onion polenta gratin.

Yum? I think so. The key flavors and textures are pretty self-explanatory, though I still have some tweaking to do- As I remember it, it was much cheesier. I do recommend keeping caramelized onions in your fridge at all times- they do a great job of enhancing everything from polenta to pizza to scrambled eggs.

The other round thing that was made recently was supposed to be a pie. Nic bought some home-canned cherries and requested a pie. I personally don't deal too well with cherries other than to eat them fresh- they're a littl fussy to mess with, what with all those pits and not a lot of fruit to show for it, compared to other stone fruits. So the jars sat in our pantry for about 6 months. A few weekends ago Nic cooked them down in their syrup and created a nice thick cherry pie filling. However, the filling was less than an adequate amount for a full pie, and Nic only made a single pie crust, and so we made a cherry galette.


I am a big fan of naming things as you see fit. I once made what was supposed to be a lemon cake, but the cake turned out to be (a lot) more dense than I had hoped, and so I called a lemon torte. You can get away with a lot by remembering this little trick.

A Sense of Accomplishment

I had a thought about a month ago, that I had not had a quarter-life crisis in some time. It could be because I've been busy with life and work (I mean this full-time volunteer thing that I do), or that I haven't had time to question the path my life is headed in. It also might have something to do with the fact that we have a 2 year lease on our apartment and I have a year contract with AmeriCorps. I don't know exactly why I'm less restless than even a year ago, but it may have something to do with time-intensive projects. If you're at all familiar with my penchant for projects, then read ahead, I've just finished a big one.

I've been spending an inordinate amount of time knitting in the past few months- which might also be blamed for my lack of presence here, in the inter-world. I've been quite focused on this project- a cardigan, 'Jarrett' by Kim Hargraves. This cardigan has been able to keep my interest throughout these three months (almost to the day) I've spent on it. Some motivating factors that have helped guide me to completion have included- the countdown to less frigid months (which would prevent the recipient from being able to wear it until next winter) and the lack of daylight hours (which gave me less time to spend outside and therefore more time to spend inside, on the couch, with my knitting). One great thing about knitting is that it is quite portable and can be done while enjoying a movie or podcast if you are comfortable with multitasking.

This being my first knitted garment, I am pleased as punch with how it turned out. The most important part in the completion of this project is that it fits! I gave myself bonus points for it fitting well and looking good. Only after I began knitting the sweater I began reading and paying attention to knitting horror stories- stories that do not appeal to non-knitters, and are about knitting in the wrong gauge (which I thoroughly checked but began to doubt myself), and knitting two right sides instead of a right and a left side. Luckily (or because I was extra careful), the sweater was completed without major incident.

Nic should be credited for picking out the color of the yarn (lichen) as well as the buttons (which were purchased at Bolt in Portland). Nic's mother, Becky, should be credited with helping me out with the final seaming, washing and blocking as well as encouragement and support throughout the process.

I, however, am going to take all of the credit for knitting.

Bread, and an apron to bake it with.

I'm afraid that my title doesn't make sense- that you can't actually bake bread with an apron. I'm afraid that my small reading population will take me too literally. I finally got around to making an apron for myself that is the same pattern as the one I made for Audrey many months ago. I spend enough time in the kitchen, I thought it was about time that I should protect my clothing from spills, splatters, hand wipes and the like.

I splurged on the fabric (with the pattern in mind) in Portland way back when we went to Oregon for Thanksgiving. Fabric is great like that- it's the gift that keeps on giving.

In the past several months I have been honing my bread baking skills. Sourdough to be exact. We don't yet have any pets, so I have resorted to calling my fermentation projects my pets. I have a kombucha baby (or mother, depending on who you talk to) and also a sourdough sponge. Neither have names and I am currently taking suggestions.

The sourdough is not 150 years old, nor did it come from the Yukon. Nic and I made it from 'scratch' by harvesting wild yeast from the air (which I just find exceedingly cool). It gets fed at least once a week, and I have adapted a time-consuming bread baking process into one that fits into my lifestyle. I've done it enough times now I don't even need a recipe (a good thing seeing as how the bread baking book was left in Ohio). This bread is on the sour end of sourdough, which is just how I like it, keeps for several days and has a really great crumb.


the crusty crust was created by adopting the no knead bread technique of baking your bread in an already-hot dutch oven, thereby steaming the bread which in turns creates a lovely crust. And with just 4 ingredients I just think it's the most beautiful thing ever. It's almost too good to eat... almost.

Sourdough bread (my apologies if you do not have a sourdough sponge. I recommend that you procure one as soon as possible).

1 c sourdough sponge
2 c bread flour
1 tsp salt
1/3-1/2 c warm water

In a mixer with a dough hook, mix all ingredients together and continue to mix on medium speed for about 5 minutes, add more water or flour as needed to obtain a firm and elastic dough.

Turn dough out into a lightly oiled bowl. Cover and let rise for at least 4 hours (I sometimes let it rise overnight). Punch dough down and shape into desired loaf style (round). Let dough rise for at least 1 hour, ideally 2 on floured surface.

Within the last 1/2 hour of the 2nd rise, preheat the oven to 450 and place a dutch oven or other oven-save lidded casserole dish into the oven.

When dutch oven is preheated, place bread with a deep 'X' to accommodate rise in the hot dish. Cover and return to oven. When 20 minutes has passed, remove lid and continue baking for at least 10 minutes, or until bread is golden brown.

Let cool for 1 hour before devouring.

Ohio for the Holidays

Ohio was quite lovely. I had never visited this state and aside from finding out that where we were staying was referred to locally as 'Cancer Valley' found both the surrounding and the contents quite agreeable. The part of Ohio where we stayed is in the southern-ish eastern corner of the state where the hills roll and so do the buggies of the Amish.

Aside from a day trip here and there and visiting with Nic's family, there was much ado about eating and drinking and being merry. We picked up the latest issue of Saveur at one of the several airports that we visited on our way to our destination and we were inspired by the section describing the Sweedish holiday treats.


And so Nic made Lussekatter (Saffron buns).


We also made Pepparkakor (gingerbread cookies) as well as some Polkagriskola (peppermint caramels). All of these items were nibbled upon throughout the week, except for the Lussekatter which dissapeared within a couple of days.

I fancied a cardamom-pistachio cookie as well- taken from The Wednesday Chef, which falls into the realm of the 'icebox cookie'. They were good looking and tasty. 'Nough said.


To the host of Christmas dinner, I offered my pie-baking services and succeeded in a lovely and delicious apple pie. I am almost to the point where I do not need a recipe for pie... which I think is a pretty great accomplishment. I was also fortunate to be baking at a lower elevation than Bozeman, which might have increased my baking comfort level.


The vacation was also highlighted by a new (to me) hot beverage by the name of Tom & Jerry. I was so enamored with the drink that I supplied the residents of the house with a constant supply of batter.

Tom & Jerry's

2 eggs, separated
1/8 tsp cream of tartar
Rum
Brandy
2/3 c sugar
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp cloves
Milk
Nutmeg

In a large bowl, wisk egg whites and cream of tartar to stiff peaks. In another bowl, mix yolks, 2 tsp rum, sugar, cinnamon, allspice and cloves. Fold egg whites into yolk mixture. Cover bowl and chill.
To serve, heat milk over medium-low heat. Put 1 heaping tbs batter into a mug and stir in 1-2 tbs each of brandy and rum. Fill mug with 6 tbs milk. Stir until frothy and garnish with nutmeg.

Enjoy!

Tired fingers

Here are some knits that I've been working on. Below you will find Nic's sweater. It's more of a cardigan, really, and (when complete) will have elbow and shoulder patches, embossed lion buttons and a collar. It will be quite fancy, really. As you can see, I've finished with the back panel and am now working on the left side.
The sweater calls for 9 skeins of yarn- and at 220 yards in each skein, that's... oh... 1980 yards. or 19 football field lengths or 1.12 miles. I haven't calculated the rate at which I knit, but when I do I'll let you know. Let's just say it will take me a bit- though with a couple of long travel days (to Ohio and back) I just might get a lot done.


I think I am becoming a real knitter due to the fact that I finally was able to start (and finish) something else. Just like there are process knitters and project knitters, so too are there knitters who have 18 1/2 finished projects and those who knit just one project at a time. Well, the time has come that I have forayed into the former category. While knitting a sweater is quite relaxing and challenging at the same time, it is a lot of the same- same color, same stitch, same yarn and so there comes a point when you'd like to see faster results and, you know, shake things up a bit.


This is actually a little gift, and as such I have not revealed the true nature of the object. I will say that it took a weekend and was a lot of fun (cables!!!). It also included my first buttonhole!


Save travels to everyone who is venturing out during this second half of December.

'Tis the Season.

Just because there isn't any sign of holiday decor in my apartment, that doesn't mean that I'm not fully taken over by the joys of Christmas. The reality is that I'm about as chock-full of joy and merriment that I'm about to burst.

During this month I've seen Bozeman's performance of The Nutcracker, meandered through downtown's Christmas Stroll drinking a hot, boozy beverage, and decorated a gingerbread house. Yessiree, The Christmas spirit is all around (and we've still got 10 days to go). I'm hurriedly trying to finish typing Christmas cards as well as some homemade goods before we rush off to Ohio for the holiday. If it weren't for this little December detour to the Midwest, I would be a bit more adamant about having my first Christmas tree in 7 years (I guess there's always next year).

I'm trying to cram as much cheer and joy (and productivity) into this week as I can. I've been knitting, baking, cooking and sewing. Due to budgetary restraints, I'm trying my best to make this a handmade holiday, and have succeeded (for the most part). I'll put up some photos once the gifts have been received.