Tag Archives: flour tortillas

More Ducky Treats … Shredded Duck Tortilla Stack and Duck Crackling Croutons

If you’re on a tight food budget, minimizing waste is important. The dishes below are re-imaginings or by-products of previous dishes.

I occasionally bake sourdough breads but, in the meantime, I store the sourdough starter in my fridge. It’s fed only once a week the minimal amounts to keep it going. Nevertheless, it DOES accumulate so, every 6-8 weeks, I make a batch of flour tortillas, leaving only enough starter behind to keep the culture going. The tortillas freeze well and make great wraps for sandwiches and crusts for individual pizzas. And you can flavour them with various dried herbs, pureed spinach, finely minced sun-dried tomatoes and pastes like pesto, tomato paste, chipotle in adobo and even, cocoa powder.

I happened to run across the last of a tub of gochujang (Korean chili paste) in my fridge recently so I added two rounded teaspoons to a batch of the tortilla dough for a mild spicy flavor and pretty orange colour.

Gochujang Sourdough Flour Tortillas

 

My duck ragu was delicious but I wondered if I could use it in another interesting way, similar to the way I used pulled pork, combined with barbecue sauce, as a topping for flour tortilla pizzas. But I didn’t WANT pizzas. A Mexican tortilla stack came to mind even though tostadas or corn tortillas are usually used for that. I ended up with something that was delicious and let me clear out more items from the fridge (an avocado that was past its prime) and a scant cup of home made refried beans from the freezer. Monterey Jack cheese, recently bought on sale, was shredded and added to the creation. The rest of the cheese, ungrated, was bagged, labelled and dated,  and tossed in the freezer.

Shredded Duck Tortilla Stack with Salsa Rice

Shredded Duck Tortilla Stack – serves 2 or 3

3 7-8 inch diameter flour tortillas (bought or home made, regular or sourdough)
1/4 cup shredded duck ragu
1 cup refried beans
1/4 -1/3 cup grated Monterey Jack cheese
2 tbsp sour cream
diced avocado and green onion sliced on the diagonal, for garnish

Preheat the oven to 350 degrees Fahrenheit.

Line a pie dish with a sheet of aluminum foil large enough to wrap around your tortilla stack.

Spread half of the refried beans on two of the flour tortillas, spread one tablespoon of sour cream over each stack and then top with half of the duck ragu. Sprinkle a tablespoon or so of grated Monterey Jack cheese over the top.

Place one of the stacks in the prepared pie dish and then place the other stack on top of the first. Top with the last flour tortilla and wrap the aluminum foil around the stack. Bake in the oven for half an hour.

Take the pie dish out of the oven, unwrap and top the tortilla stack with the rest of the grated cheese. Return to the oven and bake uncovered until the cheese melts and is bubbly.

Remove from the oven, cut into desired serving portions, top with the diced avocado and sliced green onions and serve with Mexican rice and salad for a complete meal.

Duck Crackling Croutons

When I made the duck ragu, I removed the thick, fatty skin from the breast, and wrapped it up and then refrigerated it. Since I had the oven on today, I cut the skin into strips about 1 1/2 inches wide, made shallow cross-hatched cuts across the surface of the skin for easy drainage of the rendered fat, and placed the strips of skin on a baking dish. Then I put them in the oven (350 deg F) along with my tortilla stack. Periodically, I drained off the melted fat and, when the strips were nice and crunchy, I removed the baking dish from the oven and let the duck crackling strips cool. Then I diced them and sprinkled them on a Caesar salad in place of croutons.

Caesar Salad with Duck Crackling Croutons

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August/Summer Wrap-Up … Butter Saffron Basmati Rice and Pepperoni Pizza Sourdough Bread Loaf

PICTURE HEAVY WARNING

Summer has been much too short. Of course, I didn’t get much accomplished. In fact, I can’t even remember the semi-ambitious plans I had made.

Next year, I’m going to have to make and post a list of To Do‘s to keep me on track.

I hope work calls are more frequent this fall than last year and that my insomnia doesn’t flare up again. Going to bed at 5am is a bad habit and I need to get my sleep patterns back on track if I keep getting 6am phone calls to work.

And now, for a quick clear out of dishes I’ve cooked and pictures that I haven’t shared in August. Posting should slow  down quite a bit as work starts again.

I made butter saffron basmati rice with which to serve some leftover green chicken curry.

Butter Saffron Basmati Rice – ~3 cups

1 cup basmati rice
1 1/3 cup water
1 tbsp butter, unsalted
1/2 tsp salt

Saffron garnish
pinch or two of saffron threads
2 tbsp boiling water

Combine the boiling water and the saffron threads in a small bowl/ramekin and set aside.

Cooking the rice:

Wash the rice in several changes of cold water and then pour into a colander and drain.

In a medium saucepan, melt the butter over medium heat and then add the drained rice. Saute for a minute or two. Add the water and salt to the saucepan and bring to the boil. Once the water is boiling, reduce the heat to the minimum setting on your stove and cover.

Cook for 20 minutes.

Remove the saucepan from the heat and let the rice continue to steam for another 5-10 minutes.

Fluff with a fork. Every rice grain should be separate from every other. Transfer to a serving bowl and drizzle the saffron over the top.

Serve.

I tested the suggestion that using bread flour instead of all-purpose flour in my sourdough baking would give me better oven spring. The result did not bear that out but as I made some other changes to my ‘go to’ no-knead sourdough recipe, they’re not conclusive. The add-ins (1 oz diced hot pepperette, 1 tbsp tomato paste, 1 tbsp sun-dried tomatoes, 2 oz shredded mozzarella cheese, and 1 tsp Italian herb seasonings), at least, gave me a very tasty, if flat, oval loaf of pepperoni pizza bread.

It was great as a dip for marinara sauce and toasted or plain, with butter, peanut butter or as a base for an open faced egg salad sandwich.

 

Mushroom and Tofu Egg Drop Miso Soup – It’s hard to take a nice picture of miso soup

A shrimp appetizer

Shrimp and Mushroom Scampi over home made Fettuccine pasta

Some breakfasts/lunches

 

Spicy pepperoni and mozzarella cheese stuffed omelette

Sourdough tortilla pizzas have been appearing often on my plate – from the classic pepperoni/mozzarella, with or without sweet peppers, Canadian bacon and fresh basil to pulled pork/bbq sauce to shrimp or mushroom on a base of shiso pesto. A bacon and mozzarella pizza made today isn’t pictured.

 

 

I was sure I had some fudgy chocolate cupcakes in the downstairs freezer for a quick dessert (even had a frosting idea that I was excited about) but then I had to scramble for a new plan when I discovered that I had eaten them all up, and all that was left were nine red velvet cupcakes. Making a cream cheese frosting was my immediate thought and, after weighing what was left of the last brick of Philly cream cheese (77 gm) in  my fridge, I searched my hard drive for one of the many ‘one day, I must try this’ frosting recipes that I could scale down. I was very pleased with the result … a thick, pipeable frosting with a touch of lemon juice to cut through the cloying sweetness of so many cream cheese frostings.

The last of the raspberry cupcakes with raspberry curd

Sourdough French Baguettes, Naan and Popovers

I know … you’re probably thinking I should rename this LJ/blog “The Sourdough Fanatic” with all the sourdough baking I’ve been doing. It’s addictive even though, as I’ve said before, I don’t actually like sourdough bread that much. At least not the ‘artisanal’ high hydration doughs with the big holes. However, feeding that jar of starter on the top of my fridge and watching it double in a couple of hours, and then triple, before finally collapsing as the gas produced stretches the gluten strands past their limit is something that must be experienced.

And I really liked the sourdough tortillas I made so, when I ran out, I had to make more on which to serve the chicken fajitas from a recent purchase of boneless, skinless breasts.

And, let’s be honest. Baking bread is cheap.

Even if it’s not the greatest bread in the world, you can turn it into croutons or bread crumbs, or dressing as I did with some of the jalapeno-old cheddar cheese sourdough I baked recently. Not that it wasn’t good, I just needed some bread to go into the giblet and rice dressing I made to serve with my roast turkey.

Did I post a picture?

No?

Well, just one of the outside of the loaf.

I tried making French baguettes out of Carole L’s no knead sourdough using the shaping technique I used in my previous attempt at sourdough French baguettes. They tasted great and the crunchy, chewy crust and toothsome interior can’t be beat fresh out of the oven. But they don’t hold up. By the second day, the crust has softened and the interior is dense. You can warm it up in the oven and it’s edible, but no where close to its previous state. Still, it was an interesting experiment. And I had fun practicing my slashing technique.

I also used some of my sourdough starter to make Indian naan or flatbread. The first batch was plain but I fancied up the second batch by adding dried fenugreek leaves (methi) and powdered garlic. A bit of melted butter on the warm naan and it’s a wonderful snack or vehicle with which to pick up and eat a saucy curry dish.

And, before I dried the last of the sourdough starter I had revived this time, I used the King Arthur recipe for a quick batch of eggy sourdough popovers. Whether you serve them with a roast beef dinner or enjoy them with honey and a cup of coffee for breakfast, it’s a great way to use up some of that sourdough starter.

Well, that should satisfy my craving to nurture sourdough for a while

Sourdough Flour Tortillas

I have a package of flour tortillas in my freezer, for when I want to make wraps or quesadillas, but a recent post on a sourdough baking group on FB inspired me to make my own, with discard sourdough starter.

The recipe below has been scaled down from the original and the directions have been rewritten with a bit more detail.

Samantha Sunshine’s Sourdough Flour Tortillas – makes 8 x  6-7 inch diameter tortillas

1 1/4 cups all purpose flour
1/2 cup sourdough starter
1/4 cup water
3 tbsp vegetable oil or melted lard
1/2 tsp salt
1/2 tsp baking powder

Mix all the ingredients above together in a large bowl and knead to form a soft dough. You may have to add a bit more flour so it’s not sticky.

Wrap the ball of dough in a sheet of plastic food wrap and rest on the counter for a few minutes.

Divide into 8 portions and roll into balls. Pat each ball down gently to flatten and then roll out to a diameter of 6-7 inches.

Heat a cast iron frying pan or grill pan to medium high heat. Lightly oil the pan, add the tortilla and cook for a few seconds on each side. If you’re concerned about burning, lower the heat a bit (to between medium and medium high) and cook the tortilla for 20-30 seconds on each side. You’ll find the tortilla puffs up in places and the bubbles may char.

NOTE: According to a comment on the FB group, if you let them rest 24 hours wrapped at room temperature, you’ll have a true fermented flour tortilla. I only waited about an hour.