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Stick486

Food! . Food! and Grub.

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Sourdough Pancakes

Ingredients:

At least 12 hours in advance, combine 1 cup starter in a large glass or ceramic bowl with:

2 cups white flour

OR

1 cup white flour (or Cup4Cup gluten-free flour)
½ cup buckwheat flour
½ cup teff flour

And:

1 teaspoon salt
1/3 cup sugar
1 cup water

VARIATIONS:

Experiment by subbing in a cup of any combination of flours: buckwheat, whole wheat, teff, corn, rye. You can also make your sponge with buttermilk and sub in honey, maple syrup or brown sugar.

Directions:

Mix the flour, water and sugar until smooth. Then add to the starter. Let sit in a warm place at least 12 hours or as long as 48 hours. Starter should smell sour and be somewhat watery.

When you're ready to cook, you'll need:

6 eggs, beaten
1 stick (½ cup) butter, melted
1½ teaspoon baking soda
Optional:

soda water for thinning

Notes:

If you're using cast iron, put a well-seasoned pan on medium heat to get nice and hot. Stir the eggs and butter into the starter. Sprinkle soda on the mixture, stir to combine. You should see the starter gain loft. Thin, if you like, with soda water. Cook on a hot, nonstick griddle at medium heat.

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1 minute ago, Cal said:

Never had sourdough pancakes, but I like sourdough bread - and I like pancakes.    Sounds like a match!

very good...

as in very very good...

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Shepherd's Pie

Ingredients:

For the potato layer:

1½ pounds russet potatoes chopped

¼ cup butter, melted

¼ cup milk

1 egg yolk, beaten

¼ teaspoon garlic powder

2/3 cup grated cheddar cheese

Salt and pepper to taste

For the meat layer:

1 tablespoon olive oil

1 small onion, chopped

2 carrots, diced

2 cloves garlic, minced

1½ pounds lean ground meat of your choice (beef, moose, turkey, etc.)

Salt and pepper to taste..

2 tablespoons flour

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

2 tablespoons ketchup

1 cup beef broth

½ teaspoon rosemary

¼ teaspoon thyme

½ cup frozen peas

½ cup corn

Directions:

For the potatoes:

Place the potatoes in a pot of salted water, enough to cover. Bring to a boil and reduce heat, simmering about 10-15 minutes, until potatoes are tender. Drain.

In a small bowl, mix the egg yolk in with the milk. Mash or whip the potatoes with the melted butter and egg/milk mixture. Stir in the garlic powder and season generously with salt and pepper to taste. Set aside.

For meat filling:

Preheat oven to 400°.

Put a large cast iron skillet or ovenproof pan over medium heat. Add oil and, when hot, add onions and carrots. Cook 3 minutes. Toss in garlic. Cook another minute. Add meat and brown. Season generously with salt and pepper.

When the meat is brown, sprinkle the meat with flour and stir, cooking another minute. Add the tomato paste, Worcestershire sauce, ketchup and beef broth, followed by the herbs and vegetables. Stir until well combined and remove from the heat. Taste for seasoning and add more salt and pepper if needed.

Spread the mashed potatoes evenly over the top of the meat mixture. Sprinkle with grated cheddar cheese.

Bake 25 minutes or until the potatoes and cheese begin to brown and the edges are bubbly. Serve with ketchup or hot sauce on the side.

 

Edited by Stick486

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