Kitchen Quarantine, Sourdough Chronicles

When self-isolating started, I began to cook; it's therapy for me.  Lots of friends on social media were making sourdough, and I thought, that sounds like fun.  I'm really not a baker, bakers are the scientists (read that as the nerds) of the culinary world, they care about the temperature of the butter in a cake, and they weigh their ingredients.  Honestly, I don't have time for that.  But, since we are quarantined, I thought it would be a good science project.  So for 15 days, I fed this mixture of flour and water, and it became bubbly, and sour smelling.  On day 15, I fed the sourdough, then took 2 cups and made what were described as loaves for beginners.  And, Voila! We've got bread, and it's delicious.  Not too sour, with a nice crumb.
I used this recipe for the sourdough and then this recipe for the bread loaves. 

Day 1

Bread Dough---day 15

First rise

Divide the dough, then shape

Tonight I have some focaccia dough in the refrigerator and will be baking that to go with the Lamb Ragu that I was tweaking today.   This is the recipe for the focaccia that I made.  It was delicious, I didn't use enough olive oil on the top of it, but we still scarfed it down without any problem.

This recipe makes two 13-by-9-inch baking dishes---so we ate one, and there is one in the freezer, which is slowing filling back up again.  Tomorrow I plan to store the sourdough starter in the fridge for a week---we have enough bread, and focaccia to feed any army.  This has been a fun experiment, but as I said, this isn't my strong suit, I'd much rather throw ingredients together rather than have to measure everything, and watch something so closely.  Stay well and stay safe. 

Day 19, Kitchen Quarantine, Lamb Ragu

One of my favorite restaurants here in San Diego serves a homemade tagliatelle with a lamb ragu; succulent bits that have fallen off of a lamb shank enrobed in a savory tomato sauce.  Although we have been ordering pick up and delivery a few meals each week, Bencotto is 25 miles away, and so instead we have purchased gift certificates to use when the quarantine is over.  So, how do I satisfy my craving for this rich pasta that I've been dreaming about?  I decided to try my hand at this, although this wasn't quite Bencotto, it will have to do until we can sit in their beautiful restaurant again.

Ragu di Agnello

Serves 6

2 tablespoons extra virgin olive oil

1 1/2 pounds lamb shoulder chops (bone-in)

salt and pepper

1/2 cup finely chopped onion

2 medium carrots, finely chopped
1/2 cup red wine (I used a Sicilian Nero d'Avola)

1/2 cup beef broth

4 cups crushed tomatoes

1/2 cup chopped Parmigiano Reggiano rinds

salt and pepper

1/2 cup finely chopped Italian parsley

Grated Parmigiano Reggiano for garnish

In a Dutch oven, heat the oil, season the lamb with salt and pepper, and brown on all sides.  Remove to a plate, and saute the onion and carrot, until the onion is translucent.

Add the beef broth, wine and tomatoes, stirring up any browned bits on the bottom of the pan.

Add the lamb and the Parmigiano rinds to the sauce, simmer for 1 1/2 hours until the lamb is tender and falling off the bone.

Remove the lamb from the sauce, when cool enough to handle, remove the fat from the lamb, and remove it from the bones.

Soft Parmigiano Reggiano rind

Shred the lamb, and return the lamb and parsley to the sauce, season with salt and pepper, and simmer for another 10 minutes.  Skim off any fat from the top of the sauce.

At this point, the sauce can be used immediately, or it can be cooled, covered and refrigerated for up to 5 days, or frozen for up to 6 months. 
I actually made it yesterday, and it was even better today when I heated it up.  Serve over tagliatelle or Pappardelle garnished with grated Parmigiano Reggiano

Slow-Cooker Savvy:  I cooked this in the slow cooker on high for 4 hours, or on low for 8 hours. 

Day 17, Kitchen Quarantine, Apple Cider Doughnut Cake

Although spring is upon us here in San Diego, I really do love a cup of spiced hot cider any time of the year.  The other day while trolling the internet, I found a recipe for Apple Cider Doughnut Cake---who could resist?  The original recipe had you basically making apple sauce, so I tweaked it a bit, and then I made a glaze for it, since the best donuts have a glaze, and voila!  I'm continuing my adventures in sourdough, and just pulled two lovely loaves out of the oven.  I'm sold, and so is Dr. C.  More on that in another blog post.  For now, enjoy this cake. 

Apple Cider Doughnut Cake

Makes one 9-inch bundt

1/2 cup unsalted butter

1/2 cup sugar

3/4 cup firmly packed brown sugar

3 large eggs

1/4 cup vegetable oil

1 cup apple sauce

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup milk

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Coat the inside of a 9-inch bundt pan with non-stick cooking spray, and preheat the oven to 350 degrees.  

In the bowl of an electric mixer, cream together the butter and sugar, until fluffy.  Add the eggs one at a time, adding the oil, applesauce, cinnamon, nutmeg, and milk, beating to blend.  

Add the flour, baking powder, soda, and salt, and beat until smooth.  

Transfer to the prepared pan, and bake 45 to 50 minutes until a skewer inserted into the center comes out clean.  

Cool for 10 minutes, remove from the pan and cool completely on a wire rack.  

Glaze if desired.  

The secret to removing the cake from the pan is to let it rest exactly 10 minutes--set a timer--then release it

For the Glaze

1 cup confectioners' sugar

2 to 4 tablespoons apple cider

pinch of cinnamon

Whisk the confectioners' sugar, adding the cider a tablespoon at a time, until spreading consistency.  Whisk in the cinnamon and drizzle over the cake.  

This is a great breakfast cake; not too sweet, and with a lovely crumb texture.  Perfect with a cup of coffee or tea.  

As we begin this third week of self-isolation, I'm thankful that we are safe, that we have what we need, and that our forays out of the house have been few, except for our walks. I'm also thankful for all the truckers, grocery workers, and farmers who keep us fed and stocked.  I'm also thankful for all the health and safety personnel who are on the front lines, they and their families need our gratitude.  We have tried to support our locals here in San Diego, ordering take out dinner/lunch so that our favorite restaurants will be here when this is over.  Until next time, stay safe and stay well.  

There is Always Room for Dessert; Day 14, Quarantine Kitchen

Two weeks in, and tonight is Take Out night; we are ordering from one of our favorite local Italian places.  So, I decided to use up the mascarpone in the fridge and make Tiramisu.  Fortunately, when I did my expired food clean out before the quarantine, I had LOTS of ladyfingers (which have the shelf life of a Twinkie) so I figured I was in good shape.  My son Ryan is part of a CBS radio show in Indiana, highlighting Indiana University sports and basketball in particular.  One of his co-hosts has been asking me to FEDEX him some Tiramisu, but I figured that this would suffice since it's so easy anyone can make it.  So here goes, Coach Tonsoni, buon appetito!

Tiramisu

Serves 6 to 8

1 1/2 cups espresso or double-strength brewed coffee** 

1/2 cup creme de Cacao or Kahlua

6 large eggs yolks

1/2 cup sugar

2 cups heavy cream

1 cup mascarpone

3 packages Italian ladyfingers

1/2 cup confectioners' sugar mixed with 1/4 cup cocoa powder for garnish

chocolate curls or grated semi-sweet chocolate for garnish

Add 1/4 cup creme de cacao to the espresso and pour into a shallow bowl. Set aside.

In a glass or metal bowl, over simmering water, whisk the egg yolks and sugar together and cook over high heat until the yolks register 150 degrees on an instant-read meat thermometer.  Cool the eggs to room temperature.  

While the yolks are cooling, whip the cream until stiff peaks form.  Add the mascarpone and remaining creme de cacao, and beat into the whipped cream. 

Whisk in the egg yolk mixture, and taste for creme de cacao, add a few tablespoons more if needed.  The liqueur flavor will be more pronounced the longer the creme ages.  

Dip the ladyfingers into the coffee mixture quickly and transfer to a 13-by-9-inch baking dish, until you have a full layer. 

Spread the ladyfingers with half the creme, covering the ladyfingers. 

Dip the remaining ladyfingers into the coffee mixture and spread over the creme.  Cover with the remaining creme. 

Sprinkle with the confectioner's sugar mixture, cover with plastic wrap and refrigerate for at least 8 hours, or up to 36 hours.  Garnish with grated chocolate or chocolate curls. 
**Cook's Note:  Sometimes you might need more coffee, if the ladyfingers absorb too much, no worries, just make another cup.  
As we head into our third week here in San Diego, we are becoming more and more adjusted to staying home, and only leaving to take walks and the occasional grocery run. Stay well and stay safe everyone. 

More Soup, Day 13, Quaratine Kitchen

Day 13 and I've got the slow cooker out.  It's a good day to make some soup, possibly for dinner, and then enough to freeze, or give to friends.  We still haven't decided if this is a take-out night.
I had grilled polish sausage for lunch the other day and had leftovers so they are the basis of the soup, along with a mirepoix, a bit of chicken broth, some thyme, and salt and pepper.  You can change this up and use lentils, split peas, or black-eyed peas.  I've made this soup without any meat, or I've made it with bacon, when there hasn't been any sausage to add.  This entire vat of soup can be made for under $5 and will give you at least 8 cups of soup.  Pair that with bread and salad, and you've got a great meal for your family.

Diced polish sausage, onion, celery, carrot, split peas and thyme; ready for broth

Split Pea Soup

Serves 8

2 tablespoons extra virgin olive oil

2 to 3 cups diced polish sausage, kielbasa or bratwurst

1/2 cup finely chopped onion

1/2 cup finely chopped celery

3 medium carrots, finely chopped

1 teaspoon dried thyme

1 pound (16 ounces) dried split peas

6 cups chicken or vegetable broth

salt and pepper

In a Dutch oven, heat the oil, saute the sausage until it begins to color.  Add the onion, celery, carrots, and thyme, and saute until the onion is softened.
Rinse the split peas, and pick over for stones.  Add to the vegetable mixture, and stir in the broth.  

Simmer for 1 1/2 to 2 hours, stirring occasionally to prevent sticking, adding more broth if needed.
Season with salt and pepper and serve warm.
Slow-Cooker Savvy: Saute all the ingredients, transfer to the slow cooker, add the remaining ingredients, and cook on high for 4 hours, or low for 8 hours.

We had the soup with some cornbread; the rest will go in the freezer, and we'll enjoy it another day. 
Stay safe and stay well.