If it weren’t for bread and soups, I wouldn’t be doing much new cooking at all these days. I’m not counting the six kinds of fudge I’ve made since Thanksgiving.
These are no knead sourdough breads where gluten development comes about from letting flour, water and starter autolyse for a long time at room temperature. Unlike high hydration doughs, which develop their gluten through a series of stretches and folds, and produce artisanal loaves full of large holes, the crumb of these loaves is more dense and you get lovely sandwich type breads as a result.
Sweet – Dried Cranberry, Honey and Orange Zest
You can use various fresh or dried fruit, nuts and zest to make each loaf different.
Savoury – Bacon, Old White Cheddar and Cracked Black Pepper
I decided to stick with just a few ingredients so as to let them stand out in this loaf but dried herbs, and inclusions like black olives, pickled or fresh peppers (jalapeno or serrano), seeds and grains and even caramelized onion can be added.
A basic soup includes a liquid like a stock or water, a flavourful vegetable mixture, a starch (potato, pasta or rice), a protein (meat or dried bean or lentil), herbs and seasonings.
Italian sausage tortellini in a marinara broth and Turkey and wild rice in a light chicken stock
Beef and pot barley soup and Creamy turkey, potato gnocchi and veggie soup
Odds and Ends
Breakfast of sunny side up eggs, bacon and toasted sourdough bread
Pan-fried pork chop, mashed potatoes and coleslaw and home made ricotta filled beet (root) pasta ravioli in browned butter, sage and pine nut sauce with garnish of grated Parmesan cheese
Eye of Round Roast – a bit overcooked but I made a lovely gravy with the drippings/au jus
Purchased mititei/mici (skinless Romanian sausages) as part of a quick meal including several dips … marinara sauce, tzatziki sauce and hummus