Rock Your Palate

Sourdouh Starter Baguettes

Anne — Mon, 16 Dec 2024 18:35:20 +0000

Sourdough Starter Baguettes

Sourdough baguettes are not just our bridge back to ancient and traditional bread making. They are a healthier and nutritious alternative to the modern white bread we enjoy today. The bacteria based fermentation transforms the bread, giving it a unique taste and texture while simultaneously providing health benefits for the consumer.

Course Appetizer

Cuisine French, Mediterranean

Keyword baguette, sourdough

Prep Time 2

Fermentation 13

Servings 3 loaves

Equipment

1 Baguette pan
1 Deep dish pan

Ingredients

½ cup sourdough starter
½ tsp dry yeast
¼ cup milk
1¼ cup warm water
2 tbsp melted butter
3.5 cup all-purpose flour
½ tbsp honey
1 tsp salt

Instructions

Measure sourdough starter into large bowl and mix in yeast, milk, and butter with warm water.
Add all-purpose flour while mixing.
Knead to form dough that is soft and elastic. (I use an electric mixer for 6-8 minutes)
Place the dough in a lightly greased bowl.
Cover for dough to allow bulk fermentation for 9hrs ( I start after dinner and let it sit overnight.
Once dough doubles, turn it out on a floured work area and let this sit for 30 minutes to relax the gluten.
Cut dough into 330gr sample; this recipe will yield 3 loaves’.
Spread out 1 dough ball into a rectangle shape rolling the dough on top of itself to form loaf.
Follow this process for each dough ball.
Place loaves’ into nonstick baguette pan covering with butter sprayed parchment paper.
Cover with teacloth and let rise for 4 hours.
Preheat oven to 475F
placing a shallow pan of hot water on the rack below the rack you will place the baguettes.
Be aware of your oven and place the baguettes no higher than the center of the oven.
Spray baguettes with salt water solution and score the loaf tops 4 times to allow steam to escape.
Bake baguettes for 13 minutes at 475F; then turn the oven down t 450F.
Continue baking for another 13 – 15 minutes.
Remove from the oven and brush lightly with butter.

Green Poblano Hot Sauce

Anne — Mon, 07 Oct 2024 02:20:46 +0000

Green Poblano Hot Sauce

This summer i went thru a few recipe versions to come up with this! A perfect blend of smokey pepper flavor, sweet honey notes and a medium heat level.

Course Breakfast

Cuisine Mexican

Keyword fresno peppers, poblano, serrano

Prep Time 20

Cook Time 30

Servings 5 bottles

Equipment

1 instapot

Ingredients

32 oz poblano peppers
6 oz fresno peppers
1.5 oz Serrano peppers
4 oz Onions, chopped
4 oz carrots, shredded
12 garlic cloves, chopped
4 tbsp virgin olive oil
2 cups Water
3/4 cup Apple cider vinegar
1 tbsp sea salt
2 tea ground cumin
3 oz honey

Instructions

Set Instapot to sauté function
Add olive oil
Add chopped onions and sauté for 3 minutes; add carrots sauté for another 3 minutes.
Add garlic just until browned; turn off pot
Add peppers, honey, water and seal lid.
Pressure cook for 10 minutes with a natural release.
Once cooled blend pepper water mixture.
Stir in apple cider vinegar, salt and cumin.

Sourdough Cinnamon Pull Apart Bread

Anne — Sat, 30 Mar 2024 21:30:17 +0000

Sourdough Cinnamon Pull Apart Bread

Course Dessert, Snack

Cuisine American

Keyword sourdough

Prep Time 2

Cook Time 40

Fermentation 6

Servings 2 loaves

Equipment

9" by 5" bread pan

Ingredients

½ cup sourdough starter
1 tsp dry yeast
¼ cup milk
1¼ cup warm water
2 tbsp melted better
3.5 cups unbleached flour
1 tbsp granulated sugar
1 tsp sea salt
½ cup soften butter or one stick
¼ cup powdered sugar
3 tbsp honey
1 tsp vanilla extract
½ cup granulated sugar
1 tsp cinnamon
½ cup powdered sugar
2 tbsp milk

Instructions

Measure sourdough starter into large bowl and mix in yeast, milk, and butter with warm water.
Add all-purpose flour while mixing.
Knead to form dough that is soft and elastic. (I use an electric mixer for 6-8 minutes)
Form dough into two dough balls, and place in two separate greased bowls.
Cover bowls for 4 hours or overnight in refrigerator.
Mix together softened butter, powdered sugar, honey, and vanilla. Set aside.
Once dough doubles, turn it out on a floured work area, working one dough ball at a time.
Roll out a rectangle 12” by 20”. If your dough springs back somewhat, let it rest for 5 minutes.
Spread butter mixture across top of rectangle dough surface.
Sprinkle with granulated sugar and cinnamon.
Cut three horizontal strips of dough.
Stack all three strips on top of each other, cutting into squares.
Place dough squares in 9” by 5” bread pan lined with parchment and turned on its side for an easier placement.
Turn bread pan upright. Cover with cloth for 2 hours in warm kitchen
Bake at 375℉ for 25 minutes uncovered and cover for additional 10 minutes.
Remove from oven and let cool.
Combine powdered sugar and milk to form glaze. Drizzle over cooled bread.

Nirvana Meatballs

Anne — Sun, 18 Feb 2024 20:00:55 +0000

Nirvana Meatballs

No surprise, nirvana meatballs are loved for their absolute best blend of flavors, juicy texture, and how they melt in your mouth. They are a culinary delight that brings comfort and yumminess with every bite.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 25

Servings 4 servings

Ingredients

1 lb ground beef
2 tbsp Worcestershire sauce
1 diced medium purple onion
¼ tsp minced garlic
1½ tsp Italian seasoning
½ tsp oregano
¾ tsp crushed pepper flakes
1 tsp sea salt
Dash ground black pepper
Dash hot pepper sauce
⅓ cup milk
¼ cup parmesan cheese, grated
½ cup Panko bread crumbs

Instructions

Preheat oven to 400℉, line sheet pan with parchment paper, and set aside.
In a large bowl, mix ground beef with diced onion, spices, hot pepper, and Worcestershire sauce.
Add milk, parmesan cheese, and panko bread crumbs until well mixed.
Scoop into 1½" meatballs spacing 1" apart on sheet pan.
Bake for 25 minutes or until inside is grey (Don't be fooled by the purple onions).

Christmas Peppermint Bark

Anne — Mon, 05 Feb 2024 02:42:11 +0000

Christmas Peppermint Bark

Course Dessert

Cuisine American

Keyword Christmas

Prep Time 15

Cook Time 10

Setting Time 1

Servings 2 Lbs

Ingredients

12 oz semisweet chocolate chips
16 oz white chocolate chips
¾ tsp peppermint extract
¾ cup candy canes

Instructions

Add semisweet chocolate chips to a microwaveable bowl and heat for 45 second increments until melted and smooth.
Spread melted semisweet chocolate into 9" by 12" pan with parchment.
Place semisweet chocolate layer in refrigerator to set, about 15 minutes.
Heat white chocolate for 45 second increments until melted and smooth.
Add vanilla extract to white chocolate.
Remove the semisweet chocolate layer from refrigerator and spread white chocolate over top.
Top with crumbled candy canes.
Let chocolate harden in refrigerator for 30 minutes or so.
Break apart into pieces.

Tres Leche Cake

Anne — Mon, 05 Feb 2024 02:38:04 +0000

Tres Leche Cake

The origin of Tres Leche cake is believed to be in Latin America. The name "Tres Leche" literally translates to three milks, referring to evaporated, condensed, and whole milk used in the recipe. The cake is simply soaked in this milk mixture, which gives it its unique texture and flavor.

While it may be labor-intensive, the end result is worth the effort!

Course Dessert

Cuisine Mexican

Prep Time 1 20

Cook Time 40

Cooling 3

Servings 12 slices

Equipment

9X13 baking dish

Ingredients

5 eggs, separated
1 cup granulated sugar
1 cup unbleached flour
1½ tsp baking powder
1 tsp sea salt
¼ cup milk
1 tsp vanilla extract
12 oz can condensed milk
14 oz can evaporated milk
2 tbsp milk
1 pint heavy whipping cream
3 tbsp confectionary sugar
1 tsp vanilla extract
Fresh Berries

Instructions

Preheat oven to 350℉.
Separate eggs into two mixing bowls, set aside egg whites.
Beat egg yolks at high speed, slowly add ¾ cup of sugar until mixture is pale yellow.
Add ¼ cup whole milk and vanilla to egg yolk mixture, stir gently.
Combine flour, baking soda and salt and add to egg yolk batter.
Beat egg whites to form stiff peaks, and slowly add ¼ cup of sugar.
Fold stiffly beaten egg whites into the batter gently.
Transfer batter into ungreased baking dish.
Bake for 30-35 minutes, passing the toothpick test.
Mix together evaporated, condensed and whole milks.
Remove cake from oven and let cool.
Poke small holes along surface of the cake
Pour milks over cooled cake and refrigerate for at least 3 hours.
Beat together heavy cream, confectionary sugar, and vanilla to form stiff peaks.
Add whipped heavy cream to the cake top!
Serve with fresh berries.

Sourdough English Muffins

Anne — Thu, 18 Jan 2024 02:41:05 +0000

Sourdough English Muffins

Homemade bread using sourdough starter can have some potential health benefits compared to commercially produced bread. The fermentation process lends to better digestibility, it has a lower gluten content, and lower glycemic index (slower rise in sugar levels). It's important to note that the health benefits can vary depending on the recipe and ingredients.

This is a great recipe for using up your sourdough starter or "starter discard." This recipe only uses 4 oz of starter.

Course Breakfast

Cuisine English

Keyword sourdough

Prep Time 20

Cook Time 30

Rising Time 5

Servings 12 muffins

Ingredients

½ cup sourdough starter
1 tsp dry yeast
¼ cup milk
1¼ cup warm water
2 tbsp melted butter
3.5 cup all-purpose flour
1 tbsp granulated sugar
1 tsp salt
½ cup semolina flour

Instructions

Measure sourdough starter into large bowl and mix in yeast, milk, and butter with warm water.
Add all-purpose flour while mixing.
Knead to form dough that is soft and elastic. (I use an electric mixer for 6-8 minutes)
Place the dough in a lightly greased bowl.
Cover for Bulk fermentation for 5-6 hours over overnight n frig.
Once dough doubles, turn it out on a floured work area.
Roll out dough ¾" thick and cut into 3" rounds.
Place the rounds onto semolina flour dusted parchment paper. Cover for 1 hr.
Preheat griddle to medium high and preheat oven to 350℉.
Grill muffins for 2 minutes on each side and transfer to a sheet pan covered with parchment.
Bake muffins in preheated oven for 20 minutes to ensure a thorough cook inside.

Super Easy Sourdough Bread

Anne — Sun, 07 Jan 2024 18:45:00 +0000

Super Easy Sourdough Bread

I began with 72 gr of sourdough starter that I carried across state lines and fed for weeks.

Course Handmade

Cuisine American

Keyword sourdough

Prep Time 1

Cook Time 50

Resting time 12

Total Time 13 50

Servings 2 loaves

Ingredients

250 gr sourdough starter
740 gr water plus 50 gr water to mix with salt
1050 gr unbleached flour
30 gr sea salt

Instructions

Add active starter to bowl.
Add 740 gr water, mix starter, and water until smooth.
Add flour and mix for 3 min.
Cover bowl and let it rest for 30 min.
Add salt and water together and pour over dough.
Knead dough to incorporate all salt mixture.
Cover bowl and let it rest in the refrigerator overnight (10 hrs).
Divide dough in half. If dough is sticky add more flour.
Knead each dough half into a ball.
Place each doughball into Dutch oven lined with parchment.
Let dough rest for 1-2 hrs.
Snip top of the bread for air to escape during baking.
Bake bread at 450℉ for 25 min covered; then 15 min uncovered.

Cranberry Pistachio Bark

Anne — Sun, 17 Dec 2023 18:22:55 +0000

Cranberry Pistachio Bark

Just three ingredients make up this holiday favorite at our house.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 10

Cooling 1

Servings 1 pound

Ingredients

2 cups semisweet chocolate chips
1 cup chopped pistachios divided
1 cup dried cranberries divided

Instructions

Melt chocolate chips in a microwave safe bowl for 3 minutes until chocolate is smooth (Stir every 30 seconds so the chocolate doesn't burn).
Add ¾ cup of cranberries and ¾ cup of pistachios.
Mix together and pour onto sheet pan covered in parchment paper.
Sprinkle remaining ¼ cup of cranberries and ¼ cup of pistachios on top.
Cool in refrigerator for 1 hour or until set.
Cut into pieces.
Store in an airtight container in the refrigerator.

Prime Rib

Anne — Sat, 16 Dec 2023 23:06:40 +0000

Prime Rib

This is a simple method of cooking a delicious prime rib that you would typically find in any five star restaurant. The key is simple… keep an eye on the temperature!

Course Main Course

Cuisine American

Keyword prime rib

Prep Time 2

Cook Time 1 30

Servings 6 servings

Ingredients

5 lb boneless ribeye
1 tbsp minced garlic
Salt and pepper
2 tbsp canola or olive oil
1-2 tbsp fresh grated horseradish
½ tsp Worcestershire sauce
⅔ cup sour cream

Instructions

Pull roast from refrigerator and let sit at room temperature for two hours.
Preheat oven to 325℉.
Blend together grated horseradish, Worcestershire, and sour cream.
Rinse the roast and pat dry.
Rub roast with minced garlic and sprinkle with salt and pepper.
In large sauté pan at medium high heat, add oil.
Add the seasoned roast to sear all sides. (You want all sides to have a light crust, and don’t worry, you will have a little smoke)
Place seared roast in roasting pan. Take and record internal temperature by inserting thermometer into the center of the roast [range will be 50℉ – 65℉].
Place in oven for approximately 1-½ hours. After 1 hour, take a temperature reading and continue every 15 minutes.
Once the roast center temperature reaches 125℉, remove from oven
Baste roast a few times by pouring juices from pan over roast.
Let sit for 25-30 minutes.
Pour remaining juices into a small sauce pan to prepare au jus.
Heat and whisk au jus to blend juices. If needed, you can add beef base to intensify the flavor.