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Suggestions for completing the menu:
With this menu, I offer a selection of salted nuts (toss with a touch of olive oil and salt, you can add spices like curry or piment d’Espelette, bake for 7-8 minutes 375F;190C) and, as always something yummy and crunchy like my favorite kohlrabi, or black radish.
I’m going to suggest Burgundy here (or other Pinot Noir) which might come as a surprise, given the lively flavors of the sauce atop the steak. But you will see that they harmonize. And since Burgunday is the historic home of both mustard and pinot noir, well, they’re a good match!
2 pounds (1kg) cauliflower florets
2 small red onions (about 6.5 ounces;200g)
1 small bunch chives, or flat-leaf parsley
2 cups (25g) baby spinach leaves
2 large shallots
The leaves from 6 sprigs flat leaf parsley
4 tenderloin steaks, the size you prefer( 4 to 6 ounces;120 to 180g – ideal)
3 tablespoons (45g) unsalted butter
MISCELLANEOUS AND STAPLES:
2 teaspoons sherry wine vinegar
Fine sea salt and freshly ground black pepper
3 tablespoons (45ml) extra-virgin olive oil
3 tablespoons (45ml) hazelnut oil
Fleur de sel
¼ cup (60ml) whole grain mustard
1 tablespoon peppercorns
1 generous tablespoon (20g) creamed horseradish (horseradish/cream mix)
1 tablespoon neutral oil
1 thought on “Live Class January 21st”
Some others asked for the GF sourdough GF Sourdough Starter starter so I am adding it here and also emailing it to Susan…
200g organic rice flour (I didn’t have brown so I used white)
300g organic buckwheat flour (will make the dough VERY dark in color)
1 organic Fuji apple, washed and grated on a box grater (no seeds or core)
360ml unchlorinated or filtered water, lukewarm
2-liter/half gallon container (I use glass; clean it with vinegar and hot water – no soap — and dry it)
DAY 1: 12jan23 In a large clean mixing bowl, combine everything and mix thoroughly. It will render a thick sloppy dough -not dry and crumbly, but not soupy wet. I ended up adding more water because the buckwheat flour required extra. Transfer the dough to the storage container, clean up the sides, edges and rim as much as possible, and mark the level with a sharpie or a rubber band. Stretch a piece of cling wrap over the opening and pole a few holes in it. Put the container in a warm-ish spot (70-75ºF) for 72 hours. Record the process in your notebook – smells, textures, quantities/proportions, etc.
Mine did nothing in the first 24 hours, then 12 hours later showed signs of growth. After 72 hours, there was a rise of about 2 inches, then a fall back down about an inch, and the liquid had settled on the bottom.
DAY 3 15jan23 12h59 After 72 hours, stir everything together and pour it all into a mixing bowl; discard half (make crackers with that), and feed it:
150g organic brown rice flour
100g buckwheat flour
180ml unchlorinated or filtered water, lukewarm
Mix well and return it to your (clean) storage container. Mark it again, update your notes. Let it rest for 48 hours (70-75ºF). Mine started growing and had gained about an inch 5 or 6 hours later. It had fallen back some after 48 hours.
DAY 6 17jan23 13h26 Discard half, feed with 125 organic brown rice, 125g organic buckwheat flour, 220ml H20. Mark the level, and cover again (plastic wrap with 3 or 4 holes poked in; rest for a final 24 hours.
DAY 7 18jan23 ready to use. https://homesteadandchill.com/gluten-free-sourdough-bread-boule/
Storage & Maintenance: Store it in the refrigerator when not in use, taking it out to warm up and be fed weekly. OR if stored at room temperature, feed it daily to keep it alive.
FEED IT: discard half (make crackers), and feed it with 200g each brown rice flour and water.