Monthly Archives: September 2015

July Round-Up – Part 2 Other Stuff

Part 2

These are posted in chronological order as I made them.

I bought some fresh sage and with the thought of a sage and brown butter sauce in the back of my mind I made ravioli using wonton wrappers out of my freezer. The filling was a simple and tasty sweet potato/Parmesan mixture. I garnished with toasted pine nuts cause I forgot to put them in the filling. Delicious and easy.

I baked off the extra wontons in muffin tins and filled the crispy cups that resulted with shrimp in a bang bang sauce (copycat recipe from the Cheesecake factory).

The baked cups are REALLY dry and crispy and will stand up for hours to the moistest filling. I didn’t LOVE the cups but the shrimp filling was really good.

I also made a delicious Jonagold apple pie-like filling which was great over pancakes, and, along with a scoop of vanilla ice cream, made for a tasty sweet filling for the baked wonton cups. By the way, the cups also freeze well.

I also made breaded chicken cutlets … for Chicken Parmigiana and easy, but just as tasty, chicken cutlet sandwiches on the leftover fougasse mentioned above.

Lemon curd for another batch of limoncello tiramisu. I splurged and made it a double layer version instead of the more modest one I made the first time.

And then there were the baked beef meatballs that I used to top some pasta with home made marinara sauce.

A couple of other meals … pan fried boneless pork loin chops and a sauteed mushroom, sage and asiago cheese souffle … cause I had all 3 in the house at the same time

Salmon dressed with tzatziki sauce over Mexican rice. I’m digging deep in the freezer for the proteins to cook.

I had a chicken liver craving so I made this comfort dish. Not pretty but yummy.

And those were the July highlights.

July Round-Up – Part 1 Sourdough and other breads

It’s been a nice stress-free July. In spite of the hot weather, with the A/C running, and being able to do a lot of grazing out of my freezer, any cooking that I’ve done has been more like playing that actual cooking.

And I’ve been taking lots of pictures.

But I’ve haven’t had to write up or post the recipes.

I started a wild yeast starter and used some of it to try to make sourdough bread. With varying degrees of success. And some blatant failure.

My sourdough starter

A wet sourdough dough that I was hoping would end up looking like a ciabatta … didn’t rise much.

At least the sourdough pancakes were tasty.

The asiago cheese/sundried tomato and basil herbed bread batard was one of the mostly successful attempts.

As were the 2 baguettes.

I also made plain bread dough … half used for a pepperoni, mushroom and mozzarella cheese pizza while the rest became a fougasse (leaf shaped flat dough) that can be ripped apart to dip into extra virgin olive oil/balsamic vinegar or split for sandwiches.

A comparison of the crumb of the sourdough asiago batard and the fougasse.

TO BE CONTINUED….