How I envy you, but keep doing it, one of these days, you will make the right combination and be in print.
It is all the ‘floating facts’ that I have gathered, and don’t know that I know them, that I want downloaded on to the computer, I won’t see that day, but you will.
My friend Mary, would have loved the computer, at 85, she was sharper than I ever was.
Sometimes, I can almost hear her saying, “don’t quit yet, what is at that link?”
Back in the 1970’s, you could buy at the Yuma Goodwill, a big black garbage sack of “fabric scraps”, it was donated by people who had started a sewing project and never finished it, plus scraps and sometimes several yards of fabric, cost was $2.00.
We would buy a sack each month, when we went to town for shopping, then the next week, meet at her house and split it up, what fun it was.
In that week she got to open it and sort it into like piles of fabric, equal if possible.
When I got there, we would take turns choosing a pile.
One night Catherine Brimhall, Mary’s Mormon friend, stopped to bring her something, and we were in the middle of it.
That was my introduction to Catherine, she stayed so late, that Her husband called to see if she was ok....
3 generations of women, dreaming and planning over what was in the bag.
The next couple weeks went by and here is a call from Catherine, “I went to Yuma and bought a bag of scraps, can we meet at Mary’s place?”
Catherine was the school board member, during the cold war, who was talking to the Military man sent to advise them on what to expect, if San Diego was nuked.
So goes life.
http://www.globalgourmet.com/food/recipes/sourdough.html
Sourdough Starter
Picture, if you will, a swaying wagon train following a cattle drive fording the Red River in the mid-1800s as it passes north from Texas into Oklahoma, on its way to the trailhead and stockyards in Kansas City. As the pioneers set up camp, the “cookie” arranges the vittles and brings out the sourdough starter, which is much like this one, to prepare the bread. At around the same time in history, a gnarled and bearded ‘49er pioneer outfitted in his new fangled Levi jeans prepares for a day panning for gold in northern California by taking a piece of starter from his wooden pail and making up a sourdough loaf. Such is the stuff of culinary legend, but sourdough is rooted in this very real heritage.
San Francisco is often thought of as the sourdough capital of the United States, probably because sourdough bread has remained popular there ever since Gold Rush days. Making the initial starter is a three-day process, so plan ahead if you want to make sourdough for the first time. You may need to visit a natural foods store to find the organic stone ground unbleached white flour
* 1-1/2 cups lukewarm milk
* 1/4 teaspoon active dry yeast
* 1 teaspoon honey
* 2 cups unbleached white flour
* 1/4 cup spring water
1. To prepare the starter, place the milk in a mixing bowl.
2. Sprinkle the yeast over the milk.
3. Whisk in the honey and 1-1/2 cups of the flour.
4. Cover with plastic wrap and let sit at room temperature (72 to 76 degrees F.) for 72 hours (3 days).
5. After 72 hours, stir in the 1/4 cup water and whisk in the remaining 1/2 cup flour.
6. Cover again with plastic wrap and let sit at room temperature for 2 hours; the mixture should be bubbly and have a sour, tangy aroma and taste.
7. Remove the amount of starter the recipe calls for and set aside.
8. Transfer the remaining starter to a sterile’ glass jar and replenish it by mixing in 1/2 cup water and 1/2 cup flour. Cover tightly and store in the refrigerator for up to 1 month.
Recipe from:
Flavored Breads
Recipes From Mark Miller’s Coyote Cafe
by Mark Miller and Andrew MacLauchlan
176 pages, full-color $19.9
paper, ISBN: 0-89815-862-1 $29.95,
cloth, ISBN: 0-89815-889-3
Publication Date: January 1, 1997
Reprinted by permission
Western Cookbooks
Flavored Breads
Recipes:
Skillet Pinon Corn Bread
Sourdough Starter
Southwestern Sourdough
Zuni Pepita
This Archived Page created between 1994 and 2001
http://www.globalgourmet.com/food/egg/egg0597/zunipep.html
Zuni Pepita
Zuni Pepita
Without Native Americans, there would be no pumpkin pie at Thanksgiving—they were the ones who introduced the pilgrims to pumpkins and other squash. There are hundreds of types of squash that are indigenous to North, Central, and South America. Naturally, these plants and their seeds figure prominently in the diets of native groups throughout the continent, including the agrarian Zuni of Arizona. Native Americans commonly ground the pumpkin seeds (pepitas) into flour, which is what we do in this recipe. Combined with whole-wheat flour and blue cornmeal, the ground seeds make rich, hearty, and satisfying loaves.
The bread is a wonderful partner for fall or winter soups and stews, especially those containing pumpkin or squash. Buy pumpkin seed oil and fresh pumpkin seeds at gourmet markets or natural foods stores. Before buying the seeds taste one or two to make sure they are not rancid-they should be bright green and taste sweet and fresh. Buy only as many as you need, as their natural oils can become stale quickly; roast any you have left over, which is the preserving technique used by generations of Native Americans.
* 1-3/4 cups lukewarm water
* 1 egg, beaten
* 1/4 cup pumpkin seed oil or corn oil
* 1-1/2 teaspoons active dry yeast
* 1-1/2 cups shelled pumpkin seeds, toasted
Dry Ingredients
* 2-1/2 cups bread flour
* 1 cup whole-wheat flour
* 1 cup blue cornmeal
* 1 tablespoon chopped fresh sage
* 2 teaspoons salt
* 2 egg whites, beaten
* 1/2 cup shelled untoasted pumpkin seeds
1. Combine the water, egg, and oil in the bowl of a heavy-duty electric mixer or in a large mixing bowl.
2. Sprinkle the yeast over the mixture, stir in, and let sit for 2 minutes.
3. Grind the toasted pumpkin seeds in a coffee grinder or spice mill until finely ground.
4. Add the ground pumpkin seeds and dry ingredients to the yeast mixture.
5. Mix with the dough hook (or knead by hand for 8 to 10 minutes, or until the dough appears silky and resilient.
6. Transfer the dough to a lightly oiled bowl a cover with plastic wrap.
7. Let rise in a warm place for 1-1/2 hours, or until approximately doubled in volume.
8. Punch the dough down, re-cover with plastic wrap, and let rise again in a warm place for 30 minutes.
9. Place a baking stone on the middle rack of the oven and preheat to 400 degrees F.
Recipe from:
Flavored Breads
Recipes From Mark Miller’s Coyote Cafe
by Mark Miller and Andrew MacLauchlan
176 pages, full-color, 1997
paper, ISBN: 0-89815-862-1
cloth, ISBN: 0-89815-889-3
Reprinted by permission
http://www.globalgourmet.com/food/egg/egg0597/swsour.html
Southwestern Sourdough
Southwestern Sourdough Bread
Yield: 1 large loaf or 2 small loaves
Some believe that the City by the Bay’s fog, humidity, and moderate warmth create the ideal microclimate for the unique wild yeasts that give San Francisco sourdoughs their special flavor We think it’s quite possible to make sourdough that’s just as good, just about any where. This flavored bread evokes the southwestern range and makes great toast.
* 1-1/2 cups Sourdough Starter
* 1 cup lukewarm water
* 1/2 teaspoon active dry yeast
Dry Ingredients
* 3-1/2 cups bread flour
* 1/2 cup whole-wheat flour
* 2 teaspoons ground cumin
* 2 teaspoons salt
1. Place the starter and lukewarm water in the bowl of a heavy-duty electric mixer or in a large mixing bowl.
2. Sprinkle the yeast over the mixture, stir in, and let sit for 2 minutes.
3. Add the dry ingredients.
4. Mix with the dough hook (or knead by hand) for 10 to 12 minutes, or until the dough is silky and elastic.
5. Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
6. Let rise in a warm place for 4 hours, or until approximately doubled in volume.
7. Punch the dough down, and turn it out onto a lightly floured work surface.
8. Sprinkle a baking sheet with cornmeal.
9. Gently pull and stretch the dough into a round loaf or 2 small loaves in the shape of your choice.
10. Place the loaf on the prepared baking sheet, cover with plastic wrap, and let rise in a warm place for 1-1/2 to 2 hours.
11. Place a baking stone on the middle rack in the oven and preheat to 425 degrees F.
12. Uncover the loaf and, using a spray bottle, spritz with water, then lightly dust with bread flour.
13. Make 2 or 3 diagonal slashes in the top of the loaf with a serrated knife to allow the dough to expand in the hot oven.
14. Using the spray bottle, spritz the oven walls with water. Work quickly so the oven does not lose heat.
15. Slide the loaf onto the hot stone.
16. Bake for 40 to 45 minutes, or until the crust is dark brown.
17. Transfer the loaf to a rack to cool.
Recipe from:
Flavored Breads
Recipes From Mark Miller’s Coyote Cafe
by Mark Miller and Andrew MacLauchlan
176 pages, full-color, 1997
paper, ISBN: 0-89815-862-1
cloth, ISBN: 0-89815-889-3
Reprinted by permission
Skillet Pinon Corn Bread
Skillet Pinon Corn Bread
Yield: 12 to 14 servings
Serving this corn bread in a skillet or rustic cornbread pan is a comforting, homey touch plus the thick cast iron keeps the bread warm at the table. In pioneer days, corn bread was often made in Dutch ovens (also called bake ovens). The large cast iron cooking vessels were imported from Europe and used for cooking foods over campfires or on the hearth next to the main fireplace. As the name suggests, the Dutch oven originated in Holland in the 1600s, but it was later patented and produced in large quantities by Abraham Darby at Colebrookdale in England, one of the first major centers of the Industrial Revolution. In this recipe, the flavors of the sage and pinons, or pine nuts, give the bread a richness and earthiness that evoke the open range and hillsides of the Southwest.
* 1/4 cup butter, melted
* 2 tablespoons canola oil or vegetable oil
* 1/4 cup warm water
* 1/2 cup buttermilk
* 2 eggs
Dry Ingredients
* 1-1/4 cups cornmeal
* 3/4 cup all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup pinon nuts, toasted
* 1/2 cup fresh corn kernels, roasted
* 15 fresh sage leaves, chopped
* 1 small onion, diced
1. Preheat the oven to 400 degrees F.
2. Whisk together the butter, oil, water, buttermilk, and eggs in a mixing bowl. Set aside.
3. Combine the dry ingredients and sift into a separate mixing bowl.
4. Add the dry ingredients to the wet ingredients and mix until completely incorporated.
5. Stir in the pine nuts, corn kernels, sage, and onion until incorporated.
6. Coat a 10-inch ovenproofcast iron skillet with softened butter (about 2 tablespoons) and heat in the oven for 5 minutes.
7. Remove the hot skillet and pour the batter into it.
8. Bake for 18 to 20 minutes, or until a paring knife or toothpick comes out clean when inserted in the center.
9. Remove the skillet from the oven and let cool slightly.
10. Serve out of the skillet.
Recipe from:
Flavored Breads
Recipes From Mark Miller’s Coyote Cafe
by Mark Miller and Andrew MacLauchlan
176 pages, full-color, 1997
paper, ISBN: 0-89815-862-1
cloth, ISBN: 0-89815-889-3
Reprinted by permission
LOL Love fabric too! Used to quilt—don’t do much anymore except work and write.
Granny, I am so enjoying all the recipes—will bookmark for when I have time—after the spring rush!
Wild yeast spores are in the air everywhere and you can make your own sourdough starter by mixing flour, water and sugar and setting it outside to capture the spores. The reason San Fran is so renowned for it’s sd bread is becasue of the type of spores there. Another piece of useless trivia for you!