Sourdough Bread & Pizza

 This is an easy recipe for sourdough bread and pizza crust. If you use flour imported from Europe, many "gluten intolerant" people will be able to eat the bakery without suffering a reaction. I use Caputo Italian flour, which is available on Amazon. 

Sourdough begins with a "starter" that contains flour, water, wild yeast, and bacteria. I bought my Living Dough starter on Amazon.

Starter must periodically be "fed," which is to say that you must provide water and flour for the yeast and bacteria to consume. To "feed" your starter, place an amount of starter in a mixing bowl and add an equal amount of water. Stir them together, then add an equal amount of flour. 

I usually mix together 3 ounces by weight of starter, 3 ounces of water, and 3 ounces of flour. 

Leave the mixture of the new starter in a warm place in your home and cover it with plastic wrap. Over the course of several hours, the starter will appear bubbly. When the bubbling is at its peak, this is the best time to make a batch of dough. If not used immediately, refrigerate the starter. In a week or so, it will develop a film of water on top. To rejuvenate the starter, pour off the water and add water and flour in a 1:1:1 proportion. 

To make the dough:

Pour into a LARGE mixing bowl 3-5 ounces by weight of starter. (I vary the amount slightly depending on how much dough I plan to make.) Add to this 2 teaspoons of salt and 13 ounces by weight of water. Mix well. (A large mixing bowl is needed to allow room for the dough to expand.)

Next, add between 17 and 24 ounces of flour by weight. You can vary the amount of flour depending on how much dough you want to make. Using less flour will make the dough a bit thinner. Using more flour will make it thicker. You can add more water or more flour to get the consistency you prefer. If you've never made sourdough before, start with 13 ounces of water and 17 ounces of flour. Over time, and with experience, you might adjust these amounts to suit your preference. 

Mix the flour into the starter and water mixture with a firm spoon or spatula until incorporated. Cover with a towel for 30 minutes. After 30 minutes, with wet hands, lift the dough from the bowl and stretch it 10 times. Place it back in the bowl and cover it with a towel. In 30 minutes, repeat the stretching process. The dough should be stretched 4 times. After the final stretch, cover the dough with a towel and let it rest for several hours. After the dough has expanded to 50-100% of its original size, turn it out onto a floured cutting board and divide it into 3 equal parts, weighing roughly 400 grams each. 

Place each ball of dough in a covered container and refrigerate for at least 6 hours and up to 1 week. 

To bake: 

Let a ball of dough come up to room temperature for 30-60 minutes, then form it into the desired shape. For bread, I prefer a baguette that is roughly 6-8 inches long and 1.5 - 2 inches in diameter. For pizza, place the dough on a 15x15-inch piece of parchment paper, press (or roll) it into the desired shape, and add your desired pizza toppings. 

Bake the pizza on a stone in a 550-degree oven for 7 minutes, using a pizza peel to place it into and remove it from the oven. 

For bread: Place the dough on a parchment-lined baking sheet. If a golden crust is desired, apply an egg wash. This bread is very crusty without an egg wash. Bake at 400 degrees for 40 minutes, remove from the oven, and cool. 

Key Lime Cheesecake

Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 packages Philadelphia Light Brick Cream Cheese Spread, softened
3/4 cup sugar
2 limes, zested and juiced
3 eggs
3/4 cup whipped cream (recipe follows)

Directions:

1. Heat oven to 350 degrees F.


2. Mix graham crumbs and butter; press onto bottom of 9 inch springform pan.


3. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Scrape down mixing bowl occasionally.


4. Add lime peel and juice; mix well.


5. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.


6. Bake 45 to 50 minutes or until centre is almost set.


7. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.


8. Refrigerate at least 4 hours before serving.


9. Top with whipped cream just before serving.

Whipped Cream:

Ingredients:

1 cup heavy whipping cream

2 tablespoons sugar

1/2 teaspoon vanilla

Directions:

1. Add cream and vanilla and blend together with electric mixer for 30 seconds.


2. Add sugar and continue blending on high speed about 4 minutes until stiff peaks form.


3. Serve over dessert or cover and refrigerate.

Broiled Sea Bass with Ginger and Lime Sauce

Ingredients:

2 tablespoons fresh lime juice

1 1/2 tablespoons soy sauce

1 tablespoon chopped fresh cilantro

1 tablespoon chopped peeled fresh ginger

1 tablespoon minced shallot

5 teaspoons extra virgin olive oil

2 (6-ounce) sea bass fillets (each about 3/4 inch thick)

Directions:

• Set oven to broil at 500°F.


• Mix first 5 ingredients and 3 teaspoons of oil in small bowl.


• Season sauce with salt and pepper.


• Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil.


• Arrange fish in prepared dish; turn to coat.


• Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.


• Broil fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve. Makes 2 servings; can be doubled.

Lasagna

1 ½ pounds of Italian sausage *see note

1 medium onion, chopped

3 cloves garlic, pressed or 1 tablespoon minced garlic

1 teaspoon salt

1 teaspoon black pepper

1½ teaspoon basil, fresh (chopped) or dried flakes

1½ teaspoons dried oregano

1½ teaspoon whole or ground fennel seed.(I buy whole seeds and use a spare coffee grinder to make a fine powder )

1 package lasagna noodles, cooked according to package directions *see note

2 jars of your favorite pasta sauce * see note

8 ounces ricotta cheese

1/4 cup Parmesan cheese, grated

1 pound of mozzarella cheese, grated *see note

*note – This recipe is for a larger than normal baking pan. An over-sized (oven-safe) casserole dish is ideal. However, a standard 13x9x2 cake pan can be used, but you will have left over ingredients, so consider reducing some of the amounts. If using a cake pan, 1 lb of meat, 1½ jars of sauce, ¾ pound of mozzarella and 12 noodles will be plenty.

1. Cook noodles as directed and drain.
2. Season meat with salt and pepper, cook on medium heat with onion and garlic in 10 or 12-inch skillet until light brown; drain. Transfer to 4 quart kettle.
3. To kettle add pasta sauce, basil, oregano and fennel. Bring to simmer, and then remove from heat.
4. Reserve 1 cup of the sauce mixture. And ¾ cup mozzarella cheese
5. Mix ricotta cheese, 1/4 cup Parmesan cheese
6. Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased pan.
7. Repeat 2 times.
8. Spoon reserved sauce mixture onto top; sprinkle with reserved cheese.
9. Cook uncovered in 350 degree oven 25 minutes or until cheese is lightly browned.
10. Let stand 15 minutes before cutting. Serve.

Chocolate Chip Cookies

Simple and delicious but they're gone in a flash! It's easy to make these cookies turn out perfectly; just carefully follow the instructions.

Ingredients:

2 1/4 cups All-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Eggs; if you have large, extra-large or jumbo use 2. If using medium or small, use 3.
1 cup vegetable shortening (recommended - Crisco butter flavored)
1 cup brown sugar firmly packed
1 cup white sugar
1 teaspoon pure vanilla extract
2 cups chocolate chips (more or less to taste)
1 to 2 cups walnuts or pecans - meduim choped (optional)

Instructions:

1. Preheat oven to 350 F.
2. In meduim bowl whisk together flour, salt and baking soda, set aside.
3. In large mixing bowl add shortening, white sugar, brown sugar, eggs and vanilla. Blend with mixer until fluffy - at least 3 to 4 minutes. Occasionally scrape down the sides of the bowl with a rubber spatula. The longer you blend - the lighter the texture of the cookies. I use a hand mixer. If you have a stand mixer it will come in handy for the next step.
4. Combine flour mixture into large mixing bowl. At this point I switch to a large wooden spoon - combine ingredients well. If using a hand mixer be careful, mixing heavy dough can burn out the motor. If you smell smoke, unplug mixer.
5. Add nuts and combine well.
6. Add chocolate chips and combine well.
7. Prepare a heavy gauge baking sheet lined with parchment paper. Using a thin baking sheet causes uneven baking - usually burning on the bottom. Parchment paper allows them to slide off without falling apart and reduces clean up time.
8. Shape dough into balls and place on baking sheet. I scoop up a large ball of dough with the wooden spoon and break off smaller sections - about 1 1/2 inches in diameter, and press them down, but not flat. Allow adequate spacing on the sheet for expansion. I go with 3 rows across the pan and 4 rows in the long direction.
9. Bake for 9 - 11 minutes until lightly browned on the middle rack. (Some ovens are hotter near the top and bottom)
10. Remove from oven and place on cooling rack for 10 minutes. Serve with milk or coffee.

Chicken Carbonara

I first had a vision of making this dish from the sub sandwich at Quizno’s. Strangely, it’s the bacon that sets it apart. It became an instant classic. When I give my wife or daughter their choice of what to have for dinner – this one’s their favorite.

Ingredients:
1 pound of pasta; fettuccini, linguini or spaghetti
1 large or 2 small chicken breasts
6 to 8 strips of bacon browned, drained and finely chopped (I use pre-cooked)
2 to 3 cups of heavy cream, depending on your preference
1 cup grated Parmesan cheese
2 to 3 tablespoons of olive oil
3 cloves (1 tablespoon) of garlic – minced
1 shallot or ¼ of an onion – finely minced
1 teaspoon fresh chopped or dry sage (more or less to taste)
Salt and pepper to taste
Fresh chopped (or dry) parsley for garnish

Directions:

1. Prepare pasta according to directions on package and drain
2. Rinse chicken breast and dry with paper towel. Cut into ½ to ¾ inch cubes and season to taste with salt, pepper and sage.
3. Heat oil in 10 or 12 inch skillet over medium-high heat and sauté chicken until browned – about 8 to 10 minutes, adding bacon when done.
4. Add garlic and onion to pan and sauté another 2 to 3 minutes.
5. Reduce heat to low and add cream. Bring to a gentle simmer, stirring occasionally.
6. Add Parmesan cheese when cream begins to simmer. Be careful not to overheat or cream will bubble over onto stove.
7. When cream sauce has reduced to a thick gravy consistency, (about 15 to 20 minutes) add pasta to chicken and cream sauce.
8. Mix ingredients well, garnish with parsley and serve.
   

Dave's Barbecued Ribs

Everyone who makes ribs has their own recipe. Here's mine; a hint of sweetness from brown sugar and cinnamon; and cayenne pepper for heat. Throw in some ginger for a unique twist; they're irresistible.

Ribs are a labor of love. They take time and the process needs to be followed closely. But the reward is worth your effort.

Ingredients:
Pork ribs - the amount is up to you. I use boneless and typically make 5 to 8 lbs. They're great as leftovers. You might prefer baby back ribs which will work fine.
Kosher or sea salt
Fresh ground black pepper
Barbecue sauce (recomended - Cattleman's)
Dry Rub:
I make this in a 1 gallon zip-top bag. It keeps well for months in the pantry.

2 tablespoons dark brown sugar
2 tablespoons kosher salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon ground ginger
1 tsp turmeric (optional)
1 teaspoon ground mustard (optional)


Directions:

1. Preheat oven to 180 F.
2. Rinse ribs with cold water and pat dry. Remove thin membrane from the back of ribs. For easier cooking, you might cut ribs into smaller sections of 3 ribs each. Not needed if boneless ribs are used.
3. For boneless ribs; cut them into pieces 2 -3 inches long and 1-2 inches wide.
4. Dust ribs well with black pepper and salt.
5. Sprinkle dry rub generously on ribs and rub to coat them well.
6. Tear 2 sheets of aluminum foil at least 15 inches long. Place one on top the other. For every 2 lbs of ribs you'll need 2 sheets of foil. I typically make about 8 lbs and use 8 sheets of foil.
7. Place 4 or 5 sections of boneless or 2 sections of bone in ribs in the middle of the foil.
8. Taking the top sheet of foil from the ends lift and bring the ends together above the ribs.
9. Roll the ends of the foil downward to enclose the ribs.
10. Roll up the sides of the foil to seal the ribs inside.
11. Repeat this process with the bottom sheet of foil being careful not to puncture foil with the bones. The idea is to keep the juices inside.
12. Place the ribs on a broiler pan
13. Bake in oven at 180 degrees for 31/2 hours.
14. About 20 minutes before ribs are done, remove ribs from oven. Carefully remove them from foil. Save juices if you want to make an awesome gravy.
15. Place ribs back on broiler pan. Discard foil.
16. Baste ribs with barbecue sauce.
17. Broil about 10 minutes until sauce has darkened. Do not burn.
18. Remove pan and turn ribs over and brush on more sauce and repeat.
19. Broil an additional 10 minutes. Cut into portions and serve hot.

Gravy:
Put rib juice in blender and add about 1-2 tablespoons of flour, blend for 5-10 seconds. Transfer to sauce pan and bring to simmer over medium heat. Serve over ribs and mashed potatoes.