Sourdough Bread for Dummies

You probably expected to see an entire loaf of sourdough bread, right? Well, it went too quickly for that, I'm afraid.

I've been baking sourdough bread for about a year now, and, while it's not complicated, it can be time-consuming. The process begins with the "sponge." This is the sourdough bread starter, and it can take a while before it's ready for sourdough bread (or as an added ingredient in other recipes).

I started my sponge with special sourdough yeast found at a local grocery store. The key is to remember to take it out every few weeks for its "feedings." This ensures that the yeast remains viable. I generally will remove about half a cup of sponge every time I bring it out, being sure to replace with a half cup of flour, a little warm water, and a tsp of sugar, or so.

Here's a recipe for the sourdough bread--once you've got the usable sponge.

1 cup warm water

3 & 1/2 cups of flour

1/2 cup sourdough starter

1 teaspoon of salt

1 teaspoon of sugar

2 tablespoons of olive oil

1/2 teaspoon of yeast (optional / as bread insurance)

The yeast is optional. If your sourdough sponge is sufficiently active, it's not necessary. Of course, the yeast is added to a little bit of the warmed water and sugar prior to adding to the rest of the ingredients; it has to be activated.

I start the sourdough in the bread machine, then I transfer the formed loaf to a gently warmed oven. (Be careful not to leave the heat on in the oven, as 200 degrees is even too warm for the rising bread.) I generally give the bread three or four hours rising time total. This seems to improve the flavor.

Bake for the first ten minutes at 475, then lower to 450 degrees until nicely browned.  I always put a little water in a bake-safe dish as it improves the bread's texture.  

Don't forget that sourdough starter can be used in many different kinds of ways. I frequently use it in bread recipes instead of sour cream. It's particularly great in pretzels and pancakes. Be creative!

Lunch at Grand Lux Cafe (Dallas Galleria)

I hope my readers had a great Christmas and New Year's Day! We recently returned from a few pleasant weeks in the Dallas, TX. area to visit family.

The trip gave us the welcome opportunity to try a number of great restaurants, but the Grand Lux Cafe at the Galleria Dallas has to be at the top of my list. I hate to admit it, but one of the criterion I weigh heavily in looking at a restaurant is the quality of the coffee that's served. So frequently in Texas, coffee has the strength of a weak cup of tea. Unfortunately, it often has neither a bold or full flavor nor welcoming aroma. In fact, it often appears to be prepared using unfiltered water in communities sometimes recognized for relatively poor water quality to begin with. If good water isn't the first ingredient, the best coffee will fall short.

While the disclosure above may set me apart as a crazy Pacific Northwest coffee purist, the truth of the matter is that the Grand Lux Cafe understands all this. The coffee, the first thing I believe I tried there, was as satisfying and full-flavored as the best Pacific Northwest restaurant could offer. (Granted, a view of the ocean would have been an added benefit.) Being a little under the weather at the time with a cough, it was also greatly appreciated to have such attentive waitstaff ensuring that one's coffee cup never ran dry.

The quality and attention to detail didn't stop there, though. The fresh-baked bread delivered to the table before the meal was absolutely delicious. The whole wheat bread was particularly awe-inspiring, perhaps the best I've eaten. For my main entree, I selected the Reuben Sandwich, which included "warm Pastrami Topped with Sauerkraut Or Cole Slaw, Havarti Cheese and Thousand Island Dressing on Grilled Rye. Served with an Organic Green Salad or French Fries." I have to say that this was one of the most delicious Reubens I've ever eaten.

As a table, we ordered several different deserts in order try an assortment. We tasted their fabulous Creme Brulee Duo (both vanilla as well as a dark chocolate version) as well as something called New Orleans Beignets. These were similar to doughnuts, but included several delicious dipping sauces. While everything was excellent, I think the classic vanilla creme brulee was my favorite desert for the day. It was such a great lunch, I don't think anyone was particularly interested in dinner that evening.

A few words also need to be added about the restaurant's appealing architecture and design. As can be seen in the second photo above, there was a great deal of attention to detail in this area, as well. The good lighting and high gold-colored ceilings give the dining area a remarkably pleasant ambience. In fact, it all creates such an inviting atmosphere that one just wants to continue to sit and enjoy it after the meal has concluded. Tasteful art reproductions are also included. Even in areas where no windows were possible, elegant decorative windows were added which really do compliment the overall lighting and feel of the room. I hope we can look forward to a Grand Lux Cafe in Seattle or Portland in the coming years. We'd love to welcome them to the Pacific Northwest!

Blacktop Pie with Tail Lights

On a recent visit to my hometown of Yakima in eastern Washington State, I happened upon my grandmother’s (Helen Rand) recipe for an old family favorite: Black Bottom Pie.

While I love this pie, the two problems are that (1) I never really cared for its name, and (2) eating raw egg whites is now frowned upon for health reasons. Besides justifying the name change, another purpose in reversing the top and bottom layers is due to the custard layer not working quite as well as the traditional recipe (since it’s been cooked this time).

PS. Yes, I know my photograph may not show the most attractive culinary creation. Give it a chance, though. It may surprise you!

You may wish to complete the pie crust first. This is my preferred crust recipe: 1 cup of flour, 1/2 cup of water, 1/4 cup (minus 2 tablespoons) of Crisco, 2 tablespoons of butter. Cook for half an hour, or so, between 350 and 375.

Now, we begin the pie fillings. Soften about 3/4 tablespoon of gelatin in 1/4 cup of cold water. Set aside.

In a saucepan, gradually combine 1/2 cup sugar, 1/2 teaspoon of salt, and 4 tablespoons of corn starch with 2 cups of milk. Cook over low heat, stirring constantly, until thickened.

Remove from heat and slowly stir in 4 beaten eggs yolks. Return to heat, stirring constantly, and cook for an additional 2 minutes.

Remove from heat and blend 1 3/4 cups of the above custard with 3/4 of a package of high quality chocolate chips (or, alternatively, use baking chocolate). Add 1 teaspoon of vanilla. Set the chocolate filling aside to cool.

Add the gelatin to remaining custard mixture and heat gently. (This is where my new version of the recipe begins to diverge from the original.) On the side, add 1/4 teaspoon of cream of tartar to the 3 or 4 egg whites. Begin beating with mixer. Once starting to be firm, add 4 or 5 tablespoons of sugar. Continue to beat the egg whites and stir the custard on the gentle heat.

Slowly spoon out the whipped egg white and gently mix into the hot custard--a little bit at a time. Once all of the egg whites have been transferred, continue to heat for another couple minutes. Once the consistency begins to remind you of a soufflé, you’ll want to quickly remove the custard from the heat. Add 1 1/2-2 teaspoons of rum flavoring (or the real thing). To further thicken, you may wish to beat the custard a second time for a minute, or so, off the heat.

Pour the hot custard into the cooked pie shell. Sprinkle some maraschino cherries on the top of the first layer, then cover with the chocolate filling. Garnish with shaved chocolate and more cherries, if desired. Top with whipping cream, if you wish. Chill before serving.

At a Glance Ingredient List

Pie Crust:

flour

water

Crisco

butter

Pie Filling:

Water

Milk

Unflavored Gelatin

Sugar

Salt

4 eggs (separated)

1 bag of high quality of chocolate chips

Vanilla

Rum flavoring

Maraschino cherries

This most likely concludes my blog for the 2010 year. I hope all (or “both”) of my readers will have a sparkling Christmas and a wonderful new year. For those in the Portland area, be sure to check out the Christmas lights at the Grotto!

(Isaiah 9:6)

The Loco Omelet?

After mentioning the idea of adding a little popcorn to an omelet, my wife gave me a look that said I had indeed crossed that culinary line. Still, I moved ahead with my crazy idea and the end result was good. While I still prefer the Monster Omelet recipe, this is worth a try.

The first suggestion, though, is to add about a teaspoon of chili pepper to the eggs before whisking eighty-times with the cut pieces of butter. After following the previous omelet recipe tips from my blog, get ready to "mix-it-up" when it comes to the fillings. Here's what I recommend.

blend of grated cheeses

sour cream

tablespoon or two of hot roasted peppers

cilantro

diced green onions

popcorn?!

Don't add the popcorn until just before the omelet is folded over in the pan. I actually chopped the popcorn slightly, and I didn't use more than half a cup. It adds an interesting flavor and texture dimension to the ordinary omelet. One could say that it infuses a nutty flavor into the omelet--nice once in a while, but probably not every week! Enjoy with a good cup of coffee, or, if you're brave, sprinkle it with some popcorn (the omelet--not the coffee).

Texas Style Barbecue Ribs

Back on September 25th, I told the frightening tale of a visit to awful rib joint. Today, I make good on my promise to share how it's really done! The one regret for today's culinary excursion is that I selected boneless "country" ribs that were on special at Fred Meyer. While they were very good, they weren't quite as flavorful as traditional spareribs.

It's not complicated to make great ribs, but it does take some time. The first step to this recipe is to boil the ribs in a pot of water for about half an hour. Then, take the steaming ribs out and lay inside a sheet or two of aluminum foil. Smother the ribs with good barbecue sauce--like KC Masterpiece. Wrap the ribs within aluminum foil, sealing in the moisture. Next, place this aluminum envelope of wonderful rib goodness on top of (previously lit) charcoal grill. If you have wood chips soaking in water, don't forget to add them for more aromatic smoke flavor.

It's not usually necessary to turn the aluminum foil package over, but you may need to adjust its location on the grill to ensure even heat distribution. After about forty-five minutes, take the meat out and place directly on the grill. Keep on the direct heat until its nicely browned.

That is pretty much the long and short of great rib preparation. It takes a while, but the end result is tender, moist, and flavorful ribs. Serve with salad and rolls--and plenty of napkins!

Best Coffee Cake Recipe Ever!

I prepared this for a family breakfast this morning, and we were all quite impressed. While not the simplest recipe, the family consensus is that this is probably the best coffee cake we've ever tasted. It's not only moist and delicious, but the aroma filling the house while it was baking was like Christmas and Thanksgiving all rolled into one. If you take a look first at the Barefoot Contessa's recipe for her Sour Cream Coffee Cake, then I'll explain the adjustments I used successfully today.

First, we didn't have any sour cream handy, so instead I replaced about half its volume with Greek yogurt. I also added about two tablespoons of "sourdough sponge," which works well in place of sour cream in many baking recipes. The instructions call for blending the sugar and butter for quite a while, but I only did it for two or three minutes--mostly by hand.

The only regrets... We were completely out of vanilla this morning, and I forgot to use the pecans we had in the freezer for the streusel. This might be a recipe to prepare the night before, if you want to actually eat it before you have to leave the house. In our case, it didn't work for breakfast, but it made for a lovely brunch.

A Quick Review of Trader Joe's Harvest Grains Israeli Style Couscous

We recently had a chance to visit Trader Joe's in Corvalis, which is about half an hour south of us. (We're looking forward to getting our own Trader Joe's in south Salem early next year.) One of the items we decided to give a try was the Harvest Grains Israeli Couscous. The packaging describes it as a "savory blend of Israeli style couscous, orzo, baby garbanzo beans, and red quinoa." Unfortunately, my cooking technique was a little more along the lines of tabouli. Depending on the family member you might choose to question, my cooking was splendid success or, according to my son, it was time to go to Olive Garden again.

First, I prepared the whole package of couscous in two cans of chicken broth, and added shrimp, red pepper, and (some of the last) colorful tomatoes from our garden. We also added a about 1/4 cup of lemon juice, 1/4 cup olive oil, as well as fresh and chopped basil and mint. If I were making it again, I'd probably not add the tomatoes. I think I'd also use this as a side and not as a main course.

While it was an interesting creation, it definitely was not a family favorite. Using it as a side and leaving out the tomatoes, though, would probably give this wider family appeal. In short, give it a try next time you're looking for something new!

I also wanted to make a mention of a second Trader Joe's product we had a chance to try. This was a clear balsamic vinegar. What an interesting product--and all around cool idea! I had never even heard of clear balsamic vinegar before, but we all found this product to taste just like regular balsamic vinegar. There seemed to me to be a slightly different "texture" than traditional balsamic vinegar, and it may have been less smooth on the tongue. That said, this might also have been an entirely subjective impression.

Using this vinegar, I noticed that it was a little difficult to tell how much was on one's food. When one is dipping bread in traditional dark balsamic vinegar and olive oil, for instance, one can easily see how much is on the bread. It's harder to tell with the clear balsamic vinegar. It's kind of a guessing game to ensure that you're using the right amount. For this reason, I think I prefer the traditional dark balsamic vinegar. However, I can definitely see some situations--e.g. salads--where the clear could be a perfect fit.