Pink Salt Caramel Sauce

Caramel is such an easy thing to make but can often go wrong.
I keep a jar of this in my cupboard for baking with or topping ice cream. A lot of recipes call for butter but I prefer making mine without. I find it works better when adding it to recipes. The other thing I do different is use pink salt. I’ve been doing this for years and everyone always asks what I add to my caramel to make it taste so good. I used to use sea salt with good results but once I tried making it with pink salt on a whim and now it’s the only way I make it!
I don’t use a candy thermometer, I find it’s easier to watch the color. For me, it’s just perfect when it’s a medium amber. Using a nonstick pot will make it easier to clean but harder to see what color it is so I use a heavy stainless pot. Boiling water in the pot afterwards helps cleanup.
This sauce makes perfect little gifts and can be used for an apple dip, ice cream sauce, or incorporated into baking instead of melting down caramel cubes (which taste like straight corn syrup, not caramel!)

SOURDOUGH BASICS

My sourdough starter and I have had a long committed relationship… but it wasn’t always that way. In fact, I even had a more toxic relationship with another quite some years ago. We would argue and fight constantly and more than once I threatened to toss him out with the trash if he didn’t shape up and treat me right. I finally did give up… partly because I neglected him so long in the back of the fridge he actually froze to death. (Sorry again about that…)
But I’ve grown since then and was ready to try again, as long as there was balance. And this time around I went about things more educated and ready to work on things. Now Blobby Flay and I can say we are both quite happy. And I want to share some guidance for you and your significant sourdough other… some relationship guidance if you will… so you can enjoy all sourdough has to offer without it taking over your life!

If you’ve made it through all that gibberish and are still reading than I know you are serious about sourdough! First off I want to say there are many many ways to maintain a sourdough starter and many trains of thought. There may be some that are wrong, but many are all right at the same time. I am in a sourdough group on facebook and it’s almost comical all the opinions flying.

I am not going to get into creating a starter because honestly, I’v never done it and have no desire to. If you really want to I would divert your attention to King Arthur Flour, as they have clear instructions on their website for beginning one. I actually purchased my starter from them and I would suggest doing the same or finding one from a friend. Sourdough people love to share and are always excited to get someone else addicted to the craft! So let’s assume you all ready have one. Now what to do?

STORING:
I use a King Arthur Flour sourdough crock and it works really well. Large enough to hold a little extra for the extra enthused. Any crock with a loose fitting lid works well. Just nothing airtight, you want gasses to be able to escape. I keep mine in the fridge and bring it out about once a week to feed and use. Sometimes a little more… occasionally less. I have even gone 2 or 3 weeks without feeding and was fine but I definitely shoot for every week.

APPEARANCE:
When I remove the starter from the fridge there may be some liquid on top. This is totally normal. As long as it isn’t moldy you’re good to go. The liquid is just a byproduct of the yeast that is growing. Either pour it off or stir it in. The longer you’ve gone between feedings the more liquid you’ll probably have.

FEEDING:
Before feeding plan out what you’ll be making (if anything) or if this is just a maintenance feeding.
Measure out how much starter you want to feed. I tend to have a good amount of recipes I want to make and loaves to take to friends. So many times I feed ALL of my starter. But let’s just assume you’re sane and don’t feel the need to have a gallon of sourdough starter. Keep in mind you’ll be feeding it twice. So what you start with is going to increase.

I like to feed in the morning. So by 9 am I pull it from the fridge and measure by weight using a scale. Let’s say I have 4 ounces of starter (or that’s how much I want to feed, and keep the rest to use as “discard”)
I add 4 ounces of lukewarm water and 4 ounces of flour.
If you don’t have a scale, this will be approximately 1/2 cup starter, 1/2 cup water, and a scant 1 cup flour.
I just use unbleached all purpose flour. I have heard of bleached flour causing issues with sourdough so I wouldn’t recommend that. I know some people use rye or whole wheat but as much as I love using whole grains for simplicity sake I just stick with plain AP flour for feeding my starter.
This is also a good time to wash your crock. Some people feed it directly in their storage container but I find it’s easier to transfer to another container.
Mixture will be thick and kind of gloppy.

Leave on the counter for 10-12 hours loosely covered. When you go back to it it should have about doubled in size and be full of happy bubbles.

Happy sight! Now you’ll repeat the same process again.
NOTE: Sometimes I use some now as “fed” starter. But I always feed it once again before putting back in the fridge.
Weigh out starter and add equal parts (by weight) flour and water.
Leave loosely covered on the counter overnight, for another 10-12 hours.
Good morning beautiful!

You can switch this up by feeding in the evening first, then again the next morning.

Now it is ready to use as “active” or “fed” starter. Remember to save some for next time! Just don’t fill your container too full. Leave a little room for growth. Once I filled my crock nearly to the brim and the next day I woke up to this! Blobby Flay belched during the night and what a mess that was to clean up!

Some things to remember going forward:
If you want a more pronounced sourdough flavor there needs to be a good long period of the recipe where the dough is resting in the refrigerator. This creates both flavor and structure. While it does take time, this is my favorite way to make sourdough bread. You just can’t get the flavor any other way!

As far as proofing and baking goes, my preference is to proof in a banneton. It creates a beautiful coiled pattern. If you don’t want to use one you can use any bowl to create your shape, but either way spray with water and dust with rice flour. This is important. Because rice flour is gluten free the dough won’t absorb it . If you don’t have any just pulverize some rice in your blender, same thing.

For baking I really prefer using an cast iron dutch oven. Pictured below is a little experiment. The top 2 were proofed in pyrex bowls and baked on a piece of parchment on a baking steel.
The bottom right was proofed in parchment lined stainless mixing bowl, then lifted out by the parchment and baked in a stainless pot, the bottom left side was proofed in an banneton and turned out onto a parchment strip that acted as a sling and baked in an enameled cast iron dutch oven.

I’m probably forgetting lots of important things. But that’s the thing with sourdough. The more you use it, the more you learn. I will add any tips I think of but don’t get overwhelmed! Blobby Flay and I wish you all the yeasty happiness in the world!!!

Lemon Oreo Dessert

Once I ran into an acquaintance while grocery shopping for an upcoming holiday.  A package of lemon oreos was in my mix of items and she gasped in shock.  “You buy oreos?! I would think you would make homemade!”
Now, don’t get me wrong, I am all about a crazy idea.. or 2.. okay, definitely not more than 3… a week.  But being fanatical about anything is dangerous in my opinion.  Do I love to make every little thing from scratch? Yes! Do I? Okay, most of the time, I do.  Probably a lot more than most busy moms.  But it’s also my passion and a hobby.  But by golly if it’s a special occasion I am going to make a fun dessert my kids love that, yes, has store bought oreos. And that’s okay.  You know what we’re having for Easter dinner? A simple brunch.  Frosted Flakes french toast to be exact!
And this might make an appearance too.  Because amid all the hand made pies and whatnot on holidays this is the one everyone wants seconds of, little and big kids alike!
And bonus, it is no bake and can be made using one bowl! Woot woot!

Lemon Oreo Dessert
1 package lemon oreos, chopped
1/2 cup unsalted butter, melted
5.9 oz package vanilla pudding
3 cups cold milk
8 oz cream cheese
16 oz cool whip, thawed

Combine oreos and butter in a medium bowl and mix until combined.
Press half to two-thirds into a 9 by 13 inch pan. (just guess)
Mix the pudding and milk together (same bowl is fine) for a few minutes until smooth.  Add cream cheese and mix in until well combined and smooth.
Fold in cool whip and pour on top of crust.  Sprinkle with remaining lemon oreo mixture and chill.

New Easter Tradition

Last year we tried something different for Easter.  And it’s become our new Easter tradition.  The week of Easter we studied Christ’s life and teachings and on the Thursday before Easter we had our own “Last Supper” of sorts.  I didn’t worry too much about how authentic we were being, but tried to have some things that were eaten in that time, or at least similar.  It was such a wonderful experience and made our Easter so much more meaningful.

We set the table with a picture of the last supper to help remind us.  I would urge you not to get so caught up in the details that you can’t enjoy it.
I’m not a food historian and I’m sure what we had wasn’t entirely accurate.  But it was close enough anyways.

So enjoy your egg hunts and baskets of chocolate, but don’t forget to make time to celebrate the real meaning of the holiday too.
I think there’s time to do both.

Some menu ideas:

Flatbread, we made Naan bread
Raisins
Grapes
Garlic- we used pickled garlic
Olives
Goat cheese
Honey
Fish
Eggs
Chicken Shawarma
Grape Juice
Lentils or Barley
Pomegranate
Nuts
Apricots

 

Caesar Salad

This is my guilty pleasure.  I love a really good salad and it’s pretty hard to beat a well made Caesar salad.  Especially with homemade croutons and extra lemon.  I have fiddled with my dressing recipe for years and years and this is the only way I make it now.  I use Worcestershire instead of anchovies (it is made from anchovies after all).  This is a pretty assertive dressing, very garlicky and lemony.  But that is exactly how I like it! If you like it more mellow use half the amount of garlic and lemon juice and see how you like that first.  You can always add more.
For a main dish I like to serve roasted chicken with it or even add some leftover shredded chicken to the salad… that’s code for “I buy a roasted chicken at Costco and throw it in there”.  Even food bloggers have to sleep you know.

CAESAR SALAD
(with BEST CAESAR SALAD DRESSING EVER!)

Romaine lettuce, torn
Croutons or garlic croutons
shaved parmesan
lemon wedges

For Dressing:
4 garlic cloves
1 cup mayonnaise (I prefer the light made with olive oil)
1/2 teaspoon mustard powder (Coleman’s)
1/4 cup lemon juice
1 Tablespoon Worcestershire
1/2 cup grated Parmesan cheese
1/4 cup olive oil
Kosher salt and black pepper, to taste

Place all dressing ingredients in a blender except the olive oil, salt and pepper.  Process until smooth.
With blender running add the olive oil in a small stream.
Season with salt and pepper.
Toss lettuce with dressing and top with croutons and shaved parmesan.
Squeeze extra lemon on top if desired.

DIY Boiled Cider

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Boiled cider.  You can buy it, but in pure me style, why would I buy something I can make?!
I had a big bag of apples leftover from canning applesauce and so it was the perfect time.  Of course, you can buy apple cider to make yours too.
I don’t have an apple press, so I used my juicer.  Pour into a gravy seperater to skim off the foam (or just spoon it off after it has settled for a bit.)
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As you can see, what I’m left with is a fairly pale juice.
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But when it’s done, it will be the most appley thing you’ve ever tasted.  Rich, syrupy, and intensely apple!
If you don’t have cider, juice can be used as well.  I didn’t give an exact cook time, because that’s going to depend on if you are using cider or juice, and also how low/high your simmer is.
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What to do with it?  Add to apple pie or crisp filling, muffins, in caramel sauce, add to a frosting or glaze, cookies, cakes.. if you need more ideas you can look here.

Of course, if you don’t want to make your own, you can buy it here from King Arthur Flour
Hello fall!

DIY BOILED CIDER
Yield: aprox 2 1/2 cups per gallon

Apple Cider
Time

Pour cider into a large pot (nothing reactive, I use a stainless steel pot).
Bring to a boil over medium heat and reduce heat to a simmer and stir occasionally for a few hours until reduced to desired amount.  As it thickens stir more often and watch closely.  If it over reduces add some water back to desired amount.
I shoot for 2 1/2 to 3 cups per gallon of cider, that’s thick and pour-able without being super hard.
Pour into a jar with a lid and store in the fridge for at least a year.

DIY Ricotta Cheese

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Ricotta cheese is definitely the “gateway cheese”.  I’m pretty sure most, if not all, people I know have had ricotta cheese that came from a carton.  But they have also not had the chance to enjoy fresh, homemade ricotta.  It is such a vastly different product that it will instantly sell you on the notion of going to the trouble (all though, it really is incredibly quick and easy!) of making your own.  It is so scrumptious you may not even want to cook with it.  You may want to sprinkle it with salt and pepper, drizzle of olive oil, and spread it on slices of baguettes… or just eat it with a spoon.  Can you say that about a carton of mystery cheese from the supermarket?!
Before you start, read this post about choosing milk for cheesemaking, and about equipment here.

DIY RICOTTA CHEESE
Makes approx 2 1/2 to 3 cups

1/2 gallon whole milk, NOT ultra pasteurized (see milk buying guide here)
1 to 4 cups cream (Ultra pasteurized is okay here)*
1/2 cup lemon juice
kosher salt, to taste (I usually add 1/2-1 tsp)

Prepare your strainer.  Line a large stainless or enamel colander with butter muslin or nut milk bag in a clean sink.
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Pour milk and cream into a heavy bottomed pot. (Stainless steel or nonreactive)
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Heat over medium heat, stirring constantly, until milk reaches 190 degrees F.
You’ll know you’re getting close when the milk gets foamy.  Don’t let it boil though, as the cheese won’t taste quite as good.
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Turn off the heat and add the lemon juice.  Stir very gently just to combine.  If you don’t see the curds separate add lemon juice, 1 T at a time.  Remove from the heat, cover, and leave undisturbed for 5-10 minutes.
Pour the curds and whey into the prepared strainer.
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Drain for about 10 minutes then gently twist the ends to squeeze out more whey.
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Scrape out into a bowl and sprinkle with salt and any other seasonings.
Very gently mix in.  Over mixing will make the ricotta drier and crumblier so be quick for the creamiest texture!
If it isn’t as creamy as you want, try adding a few spoons of heavy cream.
Store in an airtight container in the fridge for 7-10 days.

Note: The more cream you use, the creamier your ricotta with be.  I typically use 2 cups per half gallon of milk.
In this instance, ultra-pasteurized is okay for the heavy cream (also labeled as heavy whipping cream) because it is being used for added butterfat.  This will make for a super creamy ricotta, instead of a drier, crumbly farmer cheese.

Bear with me!

I know some of the links aren’t working, It’s taking me some time but all the links will be fixed soon and you’ll be able to pin from my site now! (yay!) Plus, the recipe index will come in handy to not only you but me!  I totally forgot about that chicken tortilla casserole.. yum.  And printable recipe cards! yay!

Vanilla beans, and vanilla sugar

I heart vanilla beans.  They are one of those amazing ingredients that make everything they touch magical.   They can last for a couple of years, and I love having them on hand.  Want to know how to use them?
Using a small paring knife, cut in half lengthwise.  Then use the back of the knife to scrape out all the amazing goodness. : )  For recipes that call for vanilla extract, just remember that about 1/2 of 1 bean is equal to 1 tsp of vanilla extract.  Only, it tastes WAY better!
What to do with the pod? Wait! Don’t throw it away! You can simmer it with something to add vanilla flavor, like a berry sauce, or my favorite, make vanilla sugar!
Just throw it in a jar with some sugar and leave for a week or two.  You’ll have sugar infused with vanilla flavor when it’s ready! 

How to crush peel / garlic

Lay garlic clove with flat side down on a cutting board
Lay knife on top of clove..
And whack down (not so hard to just peel, harder to crush)
Your garlic should look like this, with the peel loose:
Now you can chop, mince, crush, whatever you need it for. (And take out a few aggresions)



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