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Einkorn sourdough biscuits
https://www.farmhouseonboone.com/sourdough-biscuits-long-fermented/#wprm-recipe-container-21965
Ingredients
- 8 tablespoons cold butter, cut into chunks (113 grams)
- 2 cups all purpose flour, 280 grams
- 1 cup sourdough discard, 285 grams
- 1 tablespoon sugar, 12 grams
- 1/2 cup milk or buttermilk*, 122 grams – You can also use water
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon salt, 4 grams
Instructions
Long-Fermented Sourdough Biscuit
- Chop up cold butter into chunks or grate with a cheese grater. Add the butter to a large bowl.
- Add flour to the butter.
- Cut butter into flour. I usually just use my hands to massage the flour and butter together until it starts to form a ball, but a pastry blender works really well, too.
- Add sourdough starter, sugar, milk or buttermilk.
- Stir until nicely incorporated.
- Place a clean tea towel or plastic wrap over bowl and allow to sit at room temperature at least 8-24 hours.
- The next day, add baking soda, baking powder, and salt to the fermented dough.
- Mix everything together well.
- Roll out dough onto a lightly floured surface and cut biscuits.
- Place onto a well-seasoned cast iron skillet or a glass baking dish.
For a little added height, you can allow the biscuits to rise again for 30 minutes to an hour in a warm place before baking. - Bake biscuits in a 400 degree oven for 14 -20 minutes.
Zucchini for Diner
Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese
This hearty fall-inspired dish combines the caramelized goodness of roasted zucchini, Brussels sprouts, and butternut squash, topped with maple-glazed walnuts and creamy goat cheese. A delicious combination of sweet, savory, and nutty flavors perfect for a cozy meal!
Ingredients:
For the Vegetables:
2 medium zucchini, sliced
1 lb Brussels sprouts, trimmed and halved
1 small butternut squash, peeled and cubed
3 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried thyme
1/2 teaspoon garlic powder
For the Maple Walnuts:
1/2 cup walnuts, roughly chopped
2 tablespoons pure maple syrup
1/4 teaspoon cinnamon
Pinch of salt
For the Finishing Touch:
4 oz goat cheese, crumbled
1 tablespoon balsamic glaze (optional, for drizzling)
Instructions:
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C).
Toss the zucchini, Brussels sprouts, and butternut squash with olive oil, salt, pepper, thyme, and garlic powder. Spread them evenly on a large baking sheet.
Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Step 2: Prepare the Maple Walnuts
In a small skillet, heat the walnuts over medium heat for about 1-2 minutes until lightly toasted.
Drizzle the maple syrup over the walnuts, sprinkle with cinnamon and a pinch of salt, and stir to coat evenly. Cook for an additional 2-3 minutes until the syrup thickens and sticks to the walnuts. Remove from heat and set aside to cool.
Step 3: Assemble the Dish
Once the vegetables are done roasting, transfer them to a serving dish.
Sprinkle the roasted vegetables with crumbled goat cheese and the maple-glazed walnuts.
For an extra touch, drizzle with balsamic glaze for a sweet and tangy finish (optional).
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
This deliciously roasted vegetable medley with creamy goat cheese and sweet maple walnuts will make a fantastic side or even a light main dish, full of fall flavors!
Roasted Vegetables
● 1 (15-ounce) can chickpeasTop of Form
● 1 pound medium carrots
● 1 large red onion
● 3 tablespoons extra-virgin olive oil
● 2 tablespoons harissa plus more for serving
● 2 teaspoons honey
● 1 teaspoon kosher salt plus more
● 1 (8-ounce) block feta cheese
● ½ plain full-fat Greek yogurt
● Zest and juice from ½ lemon
● Handful of fresh soft herbs, such as parsley, dill,
cilantro, basil or a mix
● Handful of toasted nuts, or ¼ cup toasted seeds
Instructions
1. Preheat the oven to 425 degrees Fahrenheit.
2. Dump the chickpeas into a colander. Drain them but do not
rinse.
3. Arrange a few layers of paper towels on a rimmed baking
sheet, then pour the drained chickpeas on top. Use another paper towel to pat
them dry. Discard all the paper towels, then shake the chickpeas into an even
layer. There will be some chickpea skins on the baking sheet now — no need to
pick them out. They’ll roast up into crispy little bits and be delicious.
4. Cut the carrots on the diagonal into ½-inch-thick slabs
and thinly slice the onion. Add the carrots, onion, olive oil, harissa, honey
and 1 teaspoon salt to the chickpeas and toss to coat well.
5. Roast until the carrots are golden on the outside but
fork-tender, 25 to 30 minutes.
6. Meanwhile, in a blender or food processer, combine the
feta and yogurt. Zest and juice the lemon into the blender and add a pinch of
salt. Blend on high speed until smooth, scraping down the sides as needed, 30
to 45 seconds. If it’s too thick and your blender is having a hard time mixing,
add a bit of water, a splash at a time, until the desired consistency is
achieved.
What do you think?Leave a comment
7. Chop the herbs and nuts.
8. Remove the roasted veggies from the oven and transfer to
a cooling rack. Taste the veggies and add more salt as needed. Stir in the
herbs.
9. Spread a nice spoonful of whipped feta over the bottom of
a bowl or plate and top it with a pile of roasted veggies and a sprinkle of
nuts. Add another dollop of harissa on top if you love spice.
Shortcut: Skip the whipped feta and just crumble
some feta on top. Find pre-chopped butternut squash or sweet potatoes at the
grocery store and use them instead of carrots.
Pesto alternative: Omit the harissa and honey,
and instead toss a big spoonful of store-bought pesto into the veggies after
they have roasted. Serve with burrata instead of whipped feta.
Adapted from “What to Cook When You Don’t Feel Like Cooking” by
Caroline Chambers. Published by Union Square & CoTop of Form
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