Kneading the sour dough
You may wonder how my efforts with the sourdough have been going since I procured some starter a couple of weeks ago. The rye I remembered so fondly was a bit heavy, but the flavor was nice, caraway is so distinctive. I tried pancakes and thought they were a little thin, we normally make a multi-grain buttermilk pancake and they are hard to top. The sourdough pancakes did have a stretchy texture that was interesting and the flavor was nice, we were thinking they would be good as crepes, or probably similar to the injera bread that they serve with Ethiopian food. Today I tried the french bread recipe in the Tassajara Bread Book and the loaves turned out enormous and lighter than I would expect french bread to be. I think in future I will make the loaves smaller and not let them rise quite so long. They did have a crisp crust and good sourdough flavor.
Seems we have been cooking and eating up a storm. Last week we made butternut squash ravioli and served them with garlic-herb butter, topped with pecans and fresh Parmesan. They were stupendous and not that hard to make. And bonus- half the batch went into the freezer for a super easy dinner sometime soon. We are still eating all kinds of fresh things from the garden, loads of salads, spinach, the last of the green beans, red peppers, sweet potatoes and herbs. The shitake logs are sprouting again, the food just keeps coming.
This was also our week to receive our Community Supported Fishery share from Core Sound Seafood. Here David is basting the scored flounder with hot oil. Not a diet dish, but WOW! this fried flounder topped with a Thai garlic sauce was spectacular. Beautiful and tasty too. We served it with a side of shitake mushrooms sauteed with red peppers, purple onion scallions and green beans over udon noodles.
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