I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sourdough Discard Pizza or Flatbread

 Discard Pizza:  Heat a cast iron pan in the oven to 400 degrees. Once the oven is hot, oil the pan well and pour about 2 cups of discard sourdough starter into the pan and spread it semi-thin across the pan. You can add a little water if it’s too hard to spread.  Sprinkle with garlic, Italian seasoning, salt, and pepper as desired.  Bake it for 10-15 minutes until just starting to brown. Remove from oven and add sauce, toppings and cheese to the pizza crust and bake for approx. 10 more minutes until the cheese is melted and the crust is lightly browned.


Sourdough flatbread – After starter has risen and starts falling. Whatever not used to bake bread spread about 1/4 to half cup in a heated frying pan with a tablespoon of oil. Spread it out and cook on first side, flip over to second side. Cool on rack Store in Ziploc in fridge. Makes great thin pizza crust or any flatbread recipe. 

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