Sour Dough Bread !!!

Sour Dough Bread great crust and airy inside.  Smells Fresh and Sour at the same time.
This is the finished product. Nice and airy with a few pockets of air. Thick crust that Sour Dough is known for.

Before you start this Feed your Starter you want it to be active and alive !!!

1/2 of the Biga find the recipe here https://homeontherange.blog/2020/03/29/sour-dough-biga/

The remainder of the Biga wrap in plastic and label and date it then freeze until needed.

When you remove from freezer just warm it up and make bread.

1 cup Warm Water not over 110 degrees F.

( 1 1/2 teaspoons of yeast, will ensure your rise and the bread is still Sour Dough, take 3/4 cup of the warm water and mix the yeast let it sit for 10 minutes until it gets foamy. )

1 1/2 cups Sour Dough Starter, find the recipe here https://homeontherange.blog/2020/03/24/sour-dough/…

3 cup Flour

1 t. Salt for this I like to use Table Salt

Olive Oil for the bowl.

The Starter is a fermentation of the wheat which produces gas to raise the Dough.

The Biga is a more concentrated form of a starter. It adds flavor and lift. It is the Leaven.

Cut the Biga with a bench scraper 1/2″ to 3/4″ place in mixing bowl.

Add 3/4 of the Warm Water and the Starter

Mix with the paddle for 1 to 2 minutes

The remaining water add the salt to it and let the Salt dissolve.

Add 1 cup of Flour then change to a Dough Hook.

Continue adding the Flour 1 cup at a time reserving 1/2 cup to add with the salt when the time comes.

There are 2 different thoughts here I will tell you how I prefer to go forward and will tell of the other method as well.

Let this mix on a slow speed for 1 to 2 minutes.

Let sit covered for 10 to 20 minutes.

Add the dissolved salt and remaining flour and mix with the Dough Hook for 8 minutes.

Place a little Olive Oil in a bowl, collect the Dough from the mixing bowl and place in the Oiled Bowl.

Turn it upside down to coat the Dough with the Oil, Cover.

Let rest in a warm place I turned the light over the range on and let it sit there.

Our house runs about 64 degrees and that is not warm enough to get a rise fast enough for me.

The Sour Dough should about double when you push with your finger it should not just spring back.

Place the Dough on a Floured Counter top cut in 1/2.

Shape each 1/2 into a Ball, some of you would use a proofing Basket.

I use a Parchment paper lined Sheet Pan lightly dusted with Flour to put my loaves on.

Then score it with a sharp implement ie. Paring Knife whatever you use the cuts should be about 1/4″ deep.

Make a # pattern in the Dough then cover either with linen or Plastic.

Let this rise about double in size I use the same test push in slightly with your finger.

if it springs back it is not ready. It should stay indented slightly, do not over proof.

Oven should be preheated to 425 degrees.

Place a baking pan with about 1″ of water on the bottom of the Oven.

You can see the Steam rising from the baking pan on the bottom and the Bread Baking on top.
You can see the Steam rising from the baking pan on the bottom and the Bread Baking on top.

(This will give you a Spring Oven which is what you want for the first 15 to 20 minutes.)

It is the Spring Oven that gives the Thick Crust.

Place Your Sour Dough in the Oven bake for 20 minutes then reduce the heat to 350 degrees.

Remove the Water tray and continue to Bake another 20 or so minutes until Golden Brown.

Remove from the oven and place on a rack to cool. Do not cut while it is hot let it cool.

This is the Baked Sour Dough as it came out of the Oven.
Sour Dough Bread coming out of the Oven !!!

The other method is not to mix the last 7 minutes.

Instead Place the Dough in the Oiled Bowl and cover.

after 20 minutes take 1/4 of the dough and pull it over the rest and turn the bowl doing the same 4 times then cover and let stand another 20-30 minutes repeat the folding of the Dough.

Repeat this again and the Dough will be smooth.

Let it proof, the length of time depends on the room temperature.

If using this method it is recommended you bake in a Dutch Oven with the lid or a heavy bottom pot.

Preheat the oven with the Dutch Oven in it.

When the Sour Dough is proofed and the Dutch Oven is hot.

Place the Dough in the Dutch Oven with the seem side down.

Put the Cover on and return to the oven and Bake for 20 minutes covered then remove the cover

( be careful it will release some steam ) lift opening away from you.

Continue Baking 20 to 30 minutes until Golden Brown.

Cool on a wire rack.

My thing is that I don’t think everyone has a Dutch Oven. I wanted to give an alternative.

Cheer’s !!!

Sour Dough Biga

Biga is the leaven for the sour dough bread.  It is thicker then the starter.  Beside the Biga is the Starter.
Biga is the leaven this sits out for 1 to 3 days. It is thicker then the Starter.

Biga The Leaven for your Sour Dough. I am going to make sure it turns out for you. So we will add yeast to this.

1 teaspoon Yeast

1/4 cup warm Water no hotter then 110 degrees F

3/4 cup Water room temperature

2 1/3 cup Flour All Purpose is fine

1/4 cup Sour Dough Starter

Olive Oil for the bowl

Mix together the warm Water and Yeast let sit until it gets foamy.

Stir in the remaining Water

Add the Flour 1 cup at a time and stir about 3/4 of a minute in between additions.

After the first cup of Flour add the 1/4 cup of Sour Dough Starter.

In a bowl place a small amount of Olive Oil and spread it to the sides.

Add the dough and coat it with the Oil that is in the bowl by turning the Dough over.

Cover with Plastic wrap over the bowl and let stand at room temperature for 1 to 3 days.

The Sour Dough is a collection of wild yeast. Yeast grows every where and you may put your starter in the Garden for example. I took mine when I was helping trim the tallest Christmas Tree in the Nation, here in Ferndale, Ca. This is the link for the Sour Dough Starter

https://homeontherange.blog/2020/03/24/sour-dough/

Biga after 3 days sitting covered at room temp.
This is the Biga after 3 days next step is to make the Sour Dough Bread. Cheer’s !!!

Easter Baskets Hand Made !!!

getting ready for Easter while staying home this is a great project. Doesn’t cost much and is easy to do. Remember the sugar is Hot work it with a metal Spatula until you can touch it with Your Hands !!! Cheer’s !!!

Home on the Range

Easter basket made of Almond Brittle with Green Spun Sugar.  On a silver P later.  Ready to hide your Eggs and Chocolates !!!

Easter Basket with Spun Sugar ready for your chocolates and Easter Eggs !!!

Other Creations to be made with Almond Brittle !!!

Almond Brittle:

2# sliced Almonds

3 Cups Granulated Sugar

the juice of 1 lemon if it is a juicy Lemon

Spread the Almonds out on a Baking Sheet lined with Parchment Paper.

Place in a preheated oven at 425 degrees for 5 minutes and turn over

for another couple of minutes until golden brown.

In a skillet or pot add the Sugar and Lemon juice and stir.

Heat on the stove top until it is Golden Brown.

Add the Almonds and stir in.

Pour this mixture onto a Oiled Marble Slab or Granite Counter Top.

Work with Oiled Tools to prevent sticking.

When it is Cooled enough using an Oiled Spatula slide it under the Brittle to make sure

It does not stick to the surface.

This is a collection of shapes and sizes.  Chocolate Box with lid, an Almond Brittle Heart with lid and an Almond Brittle Bowl.  They are filled with Chocolate Truffles and Dipped Strawberries !!!
This is…

View original post 173 more words

"Sour Dough"

aThis Cheese Hamburger is on are hand made Sour Dough Bread.  With Wagon Wheel Potatoes.   Garnished with Romaine Lettuce, Tomato and Red onion!

From Starter to “Bread with three ingredients”.

Sourdough. 1 1/2 cup water and 1 1/2 cup of flour. Let stand for 3 days not in refer. Pour 1/2 out and

add 1 1/2 cup or water and 1 1/2 cup of flour. Mix together and let stand not in the refer. the next

day repeat. Feed the starter with 1/2 cup water and 1/2 cup of flour. It should start bubbling. That

is the fermentation starting. If you are going to use this right away it will stay good out side of the

refer Feeding it every day or two. In the case you get to much pour 1/2 out and feed the rest. If you

do not intend to use it for awhile then refer. it and feed once a week or so. it needs to eat just like

you and I. When you want to use it feed it and use warm water not hotter then 110 degrees. I like

to Cover it with Cheese Cloth or any linen .

sour dough starter

Here is the Starter. I will pour off 1/2 into the other Jar and Feed them both. One of them I will add an additional 1/2 cup of Flour getting ready to make the Bread. First I will make the Biga ( Leaven ). The Biga sits out for 1 to 3 days, I let mine sit for 3 days covered.

Let it stand out as long as you are using it and take it with you when you travel so at least you can “EAT BREAD”

You probable want a bread recipe as well. Get the starter going and then I will write the other.

The Recipe for the Biga ( Leaven ) is here https://homeontherange.blog/2020/03/29/sour-dough-biga/(opens in a new tab)

Cheer’s !!!

This photo is of the Biga or leaven for the sour dough bread.
This is the Biga ready to make The Sour Dough Bread !!!

Easter Baskets Hand Made !!!

Easter basket made of Almond Brittle with Green Spun Sugar.  On a silver P later.  Ready to hide your Eggs and Chocolates !!!

Easter Basket with Spun Sugar ready for your chocolates and Easter Eggs !!!

Other Creations to be made with Almond Brittle !!!

Almond Brittle:

2# sliced Almonds

3 Cups Granulated Sugar

the juice of 1 lemon if it is a juicy Lemon

Spread the Almonds out on a Baking Sheet lined with Parchment Paper.

Place in a preheated oven at 425 degrees for 5 minutes and turn over

for another couple of minutes until golden brown.

In a skillet or pot add the Sugar and Lemon juice and stir.

Heat on the stove top until it is Golden Brown.

Add the Almonds and stir in.

Pour this mixture onto a Oiled Marble Slab or Granite Counter Top.

Work with Oiled Tools to prevent sticking.

When it is Cooled enough using an Oiled Spatula slide it under the Brittle to make sure

It does not stick to the surface.

This is a collection of shapes and sizes.  Chocolate Box with lid, an Almond Brittle Heart with lid and an Almond Brittle Bowl.  They are filled with Chocolate Truffles and Dipped Strawberries !!!
This is a collection of shapes and sizes. Chocolate Box with lid, an Almond Brittle Heart with lid and an Almond Brittle Bowl. They are filled with Chocolate Truffles and Dipped Strawberries !!!

Cut the desired shapes and put your project together either with melted Chocolate

or Heating the side of one peace and placing it on the other.

You can build what ever you want with this method or oil the outside of a Stainless Steal Bowl.

Place the Bowl upside down and place the Almond Brittle on top, let cool and remove it.

Now you have a Candy Dish. If you cut a strip of Almond Brittle 3/4 of an inch and 18″ long

Bend it before it completely cools to fit from one side of the Bowl to the other you have a handle

When ready heat up the bottom of the handle and attach it to the Bowl now you have an Easter Basket.

Fill it with Spun Sugar and add your Chocolate Eggs or anything else you want.

Cheers !!!

Farmhouse Salad and Stuffed Chicken Breast; P.B.S. North Coast Cuisine !!!

Here is an episode from the North Coast Cuisine with Karen and I cooking. We hope you enjoy and perhaps support the PBS in Humboldt County !!! https://studio.youtube.com/video/MnvRoIzHd7I/edit

Karen and I on the PBS studio filming the North Coast Cuisine !!!  Let us know what you think.
Karen and I on the P.B.S. Studio filming the North Coast Cuisine !!!Hope you enjoy Cheers !!!

Venison with Apples and Onions, for my Hunting Friends

Venison with apples and onions platted with Yams and Green Beans.

I don’t hunt my self, saying that. there are friends that give me some Game. These I got from Garrett. Platted with Yams and Green Beans.

That is where I got these Venison Loin Steaks.

Venison steaks laid out on plastic and seasoned with Salt and Pepper

I put them on plastic, Season with Salt and Pepper on both sides.

Tenderizing the Venison wrapped in plastic.
Tenderizing the Venison.
After sauteing the Venison in a hot Skillet with a little Olive Oil add the sliced Onions, let them cook until translucent.  Next add the peeled, seeded and sliced Apples.  Let them get some color and De glase with   Red Wine.  Make sure that you scrape all the pan residue.
After sauteing the Venison in a hot Skillet with a little Olive Oil, add the sliced Onions. Let them cook until translucent. Add Garlic and expand. Next add the peeled, seeded and sliced Apples. Let them get some color and Deglaze with Red Wine. Make sure that you scrape all the pan residue.
Karen and I with a little on looker, finishing the sauce with raw butter.

Karen and I with a little on looker, finishing the sauce with raw butter. When the sauce has reduced to the proper consistency finish it by adding a little raw Butter then season with Salt and Pepper to taste. You could add some reduced veal stock, https://homeontherange.blog/veal-stock/ . I hope you enjoy, Cheers !!!

Cold Smoked Salmon

This post has been shared 70 times, can you image how many views it has received. Check it out and share with your friends !!! Cheers !!..!

Home on the Range

Angelina Jolie and myself drinking Champagne and eating Cold Smoked Salmon.  She enjoyed it the plates are empty !!!
Angelina Jolie and I celebrating her instrument rating on her Pilots License with Cold Smoked Salmon.

I like the Wild caught Salmon. I get that we have a need to
farm fish like everything else. Not only to feed the planet
all so to learn biosphere diversity for our future inter-space
travel that we will need to raise our food in space. That being said…

1 Salmon filet skin on and pin bones removed.

1/2 c. minced Shallots

1/2 c. Kosher Salt

1/2 c. sugar

1# Grape Vines cut small ( or any other wood for smoking Cherry, Orange )

1 gal. zip lock bag full of Ice

Lay the Salmon out on a long pan Skin side down.

Spread the shallots out evenly on the Salmon.

Sprinkle the Sugar and Salt evenly over the Shallots and Salmon.

Cover with Plastic wrap and place another long pan on top of…

View original post 231 more words

Mushroom Tart

I have taken some time off for myself. I got married, July 31st. We have a German Shepard Dog and he ran the Fast Cat with the American Kennel Club and is the fastest German Shepard Dog in the Nation !!! Who would have thought. This last weekend I helped the Lost Coast Kennel Club with their Scent Work Trials. That was very interesting for me. After we have Troke ( our GSD ) in the Conformation Ring We will have him do the Scent Work, He is in training now.

Karen and I also catered dinner for the Concourse d’Elegance on Main in Ferndale California ferndaleconcours.org . It took a lot, schlepping food and equipment ( those of you that know, know ). A huge honor for us the featured Marques Rolls-Royce/Bentley !!! (nice) A special shout out to My Brides and now my Parents for their unconditional help !!! It is not that I need to justify to anyone Just thought you might want to know.

This recipe I made at my restaurant in Paso Robles !!! You may utilize any variety of Mushrooms that you want !!!

This is the logo form my restaurant at the Paso Robles Airport.  Were I wrote this recipe

Appetizer

Wild Mushroom Tart serves 4

Wine Pairing;

Briceland Vineyards, Ishi Pishi Ranch, 2014 Zinfandel !!! Delicious !!..!

1 package puff pastry

2 balls buffalo mozzarella, slice ¼ inch thickness or grated.

3 oz olive oil

¼ lb Shiitake mushrooms sliced

¼ lb Portabella mushrooms sliced

¼ lb Chanterelle mushrooms sliced

1 tsp minced garlic

1 oz brandy

8 oz glace de viande *

¼ cup cream

Salt

Pepper

2 oz sweet butter, cold

2 sprigs parsley, chopped

Cut puff pastry into 3 inch squares. Dock with fork, and brush with egg wash**. Bake at 400 degrees until golden brown approximately 10-15 minutes. Slice puff pastry in half leaving the bottom ½ down on oven pan. Place sliced mozzarella on bottom half. Place the top half, top side up on oven pan and place into oven to melt cheese.

In a skillet heat olive oil to the smoking point then add mushrooms and sauté until they start to brown, turning to cook both sides. Add minced garlic and shallots and sauté until expanded (do not brown garlic). Remove from heat and add the brandy. Be careful when returning the pan to the stove as the brandy is flammable. Add the glace de viande and cream and reduce until a proper consistency is achieved. Season to taste with salt and pepper.

Plating instructions;

Place the bottom half of the warm puff pastry on the center of the plate. Pour wild mushroom sauce ½ on the pastry ½ on the plate. Place the top half of the pastry over ½ of the bottom pastry. Sprinkle chopped parsley on the exposed side of the bottom crust.

Glace de Viande

2 Tbls olive oil

1 cup red wine

4 lbs veal bones

2 lbs yellow onions

1 lb carrots

1 lbs celery

1 bay leaf

1 sprig parsley

2 sprig thyme

6 whole pepper corns

2 oz tomato paste

Rub olive oil over bones and roast in a 400 degree oven, turning until brown on all sides. Remove the bones to a large stock pot.

Drain the oil out of the roasting pan. Heat the roasting pan on the stove top and de-glaze with red wine, scrape all residues with a wooden scraper and add to stock pot. Add onions, carrots and celery (mirepoix) and fill the pot to cover the bones by 3 inches. Bring up to the boiling point and skim any froth to keep the stock as clear as possible. Add remaining ingredients, reduce heat and simmer for at least 6 hours. Strain the stock into an appropriate size pot and return to a boil, skimming away any froth. Let your stock reduce by half skimming as needed moving to appropriate size pan. The reduction is complete when it coats the back of a spoon. Strain through a cheese cloth. Reserve and utilize as needed. When cold the glace will be congealed like savory jello. Keep refrigerated.

**egg wash, 1 egg, 1 oz water, pinch of salt

Mac & Cheese (Not Really)

Karen Kentgen and I on the set of The North Coast Cuisine.  The shot shows a nice Flambe.
Karen Kentgen and I on the P.B.S. set filming the North Coast Cuisine. This Mac & Cheese was requested By Dee Johnson, Thank you, Dee.

Mac and Cheese
( not really )

I like to utilize Orchette Pasta, it is like Ear shaped.

This pasta holds the creamy goodness inside better in my opinion and has a great mouth feel!!!

I like to add Bacon, Mushrooms, Roasted Red Pepper and Gorgonzola Cheese.

Top it with a Breast of Chicken.

You may make any variation of this that you like.

For 4 people I would cook 1/2 to 3/4 pound of pasta lets say depending on the appetites of those consuming.

Then make the Cheese sauce it is kind of like a sauce Mornay although not the classic Mornay Sauce.

1 # Orchette Pasta

6 Quarts Water


Bring the water to a boil, add salt to taste.

Add the Pasta, stir from time to time.

The pasta is cooked when there is a small speck of white in the middle.

When cooked I like to pour off the water and either utilize the Pasta right away or cool it with cold Water.

If I am storing cooked Pasta mix in a little Olive Oil cover and refrigerate

THE SAUCE

1/2 med. yellow Onion

2 t. minced Garlic

1 c. Olive Oil

1 c. Flour ( sifted )

3 c. Chicken Stock the recipe is here. https://homeontherange.blog/home-on-the-range-2/

3 c. Milk

1# Cheddar Cheese ( sharp or mild what ever your preference is ) grated, save some for the topping.

1/4 # Peccrino Cheese I use a rasp to grate this cheese it is hard like Parmesan Cheese

Salt and Pepper to taste

THE TOPPING

1/2 # Bread Crumbs ( when my bread gets old I cut it down, dry it out before it molds.
Then I place it in a food processor and make my Crumbs.

2 T. chopped Parsley

1/4 c. of the Cheddar Cheese

THE ADD ON’S

1/2 c. Bacon, small diced

3/4 c. Mushrooms, sliced ( Crimini, Portabella, what ever is local or Button Shrooms )

1/4 Roasted Red Pepper cut into 1″ by 1/8″ strips( place the pepper over the fire of the burner,
cook until it is black then in a covered container to cool. Then peal off the skin.
This is one of the only things it is OK to burn. Do not let it turn white though. )

4 ounces Gorgonzola Cheese

4 boneless Chicken Breast ( use the bones for the stock )I use what is called an Airline Breast.
That is with the first joint of the wing attached. It keeps it juicy.

Make the sauce and cook the pasta first.

THE SAUCE

In a large pot heat up 1 c. of Olive Oil and add the Onions saute until translucent.

Add the Garlic and let it expand but not brown.

Add the Flour and reduce the heat stirring occasionally.

Let this cook for about 10 minutes do not let it brown this is a white Roux.

Have the Milk and Chicken Stock hot, add it 1/3 at a time with a whisk, whisk it until smooth.

Once all of the liquid is incorporated add the Cheese. Holding some Cheddar behind for the topping.

You may have to adjust the consistency a little that is OK.

Season with Salt and Pepper, set aside this is your sauce and you may cool some and save it for later or not.

Preheat the Oven to 425 degrees.

I make the sauce separate in case someone doesn’t like one of the add on’s.

Heat 1 and 1/2 ounces of Olive Oil in a large skillet.

Season the Chicken Breast with Salt and Pepper on both sides.

Place in the hot skillet skin side down and let brown.

When the skin side is brown turn the Breasts over and place the skillet in the Hot oven.

After 5 minutes remove the skillet and place the Breast on an oven dish skin side down, return the Breast to the oven.

place the Skillet on the burner, add the Bacon and let it Render.

When the Bacon is almost done add the Mushrooms. Saute the Mushrooms until done.

Add the Roasted Red Pepper.

Add the Cheese sauce, Gorgonzola Cheese, a little Cream if necessary.

Add the cooked Pasta and blend.

Season to taste, pour off into either a Casserole dish or individual serving dishes.

Top with a generous portion of the Topping.

Place in the oven to brown a little.

Remove the Chicken Breast from the oven and let cool 4-5 minutes and slice on the bias ( at a 45 degree angle ).

Pull the Mac and Cheese from the oven and top with the Chicken fanned .

Serve !!! I like mine with a nice White Wine !!!

        Cheers !!! 
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