For many of us, a new regime of social distancing and self-care means we are choosing to cook for ourselves and our families at home. The isolation of quarantine has urged many to pursue recipes we may not have tried otherwise. Freshly baked sourdough bread, biscuits, roasted vegetables, chilis, soups, curries and hearty casseroles are some of the most popular recipes currently trending. We may be in isolation, but our kitchens smell remarkably good.
The quest in all of this home cooking excitement appears to be fixated on FLAVOR. The gusto, umami, punch – whatever you want to call it. If it’s deliciousness you’re serving up, we’ll have some. These recipes are all loaded with a flavor profile intended to please even the harshest critic at your dining table.
Sourdough Starter (Makes 2 cups)
Make your own sourdough starter; it is truly this easy!
Ingredients:
1 cup warm water
1 tsp active dry yeast
1 cup all-purpose flour
Pinch of sugar
Directions:
Place the warm water into a 4 cup (1 qt) mason jar and sprinkle the yeast on top. Cover lightly with a clean kitchen towel and allow to activate for 10 minutes. Stir in the flour. Lightly cover and place on a plate to catch any overflow.
Allow the mixture to sit in a warm place on the counter for 3 to 6 days. The mixture will rise and then reduce as the starter matures. The mixture should have a regular yeast fermentation smell. If distinctive colours, such as pink or orange, appear, they may signify the growth of harmful bacteria, so discard and start over.
After the mixture has risen and reduced, cover and refrigerate until ready to use. Stir before use. Always keep 1 cup of starter in the container. Once you have removed some starter for use, replace it with equal parts flour and water and a large pinch of sugar to feed the fermentation. Allow the starter to sit on the counter until bubbly again. (For example, if you remove 1⁄2 cup of starter, you would stir in 1⁄4 cup flour, 1⁄4 cup warm water and a large pinch of sugar.)
Sourdough starter never expires if it’s fed once a week and always kept in the refrigerator.
Roasted Vegetable Dip
(Makes 1 cup)
Roasted vegetables seasoned and puréed make a uniquely different spread from the usual options for sandwiches or veggies, crackers and cheese. This is a great option if you’re having a party or feeding a crowd—the recipe can be doubled easily and made up to 2 days in advance.
Ingredients:
1 sweet red pepper, halved, seeds and stem removed
½ lb eggplant, cut into slices ½ inch thick (peel the eggplant if it’s large)
1 Tbsp vegetable oil
Pinch of salt
Pinch of pepper
1 large shallot, chopped
2 tsp white or regular balsamic vinegar
¼ tsp chopped garlic
Directions:
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
Place the red pepper halves and eggplant slices on the prepared baking sheet. Brush the vegetables with the oil and sprinkle with a pinch of salt and pepper. Cook for 20 minutes or until vegetables are roasted and tender. Set aside to cool completely. Place the vegetables (including the charred pepper skins), shallots, vinegar and garlic in a blender or food processor and blend until almost smooth or very smooth, whichever you prefer. Season with additional salt and pepper if desired. Refrigerate for up to 5 days.
TIP: If you don’t require the dip to be dairy-free or vegan, and prefer a creamier version, process 4 oz of cream cheese in with the vegetables. If you want it creamier and vegan or dairy-free, soak ½ cup of cashews in water for 30 minutes, then rinse. Purée soaked cashews in a high-speed blender and then add puréed cashews when you process the vegetables.
Don’t like eggplant? Use an equal amount of zucchini instead. Roast the vegetables 10 minutes longer to ensure there is not too much moisture in the dip.
Caramelized Onion With Gruyère
And Sauerkraut On Dark Rye
(Makes 4)
Baked Eggplant Parmesan
Over Homemade Sourdough Noodles
(Serves 4 to 6)
Crispy baked eggplant Parmesan is topped with hot tomato sauce and fresh basil, and served over tender handmade sourdough noodles. This is a healthier version of the classic, but still maintains a delightful fried flavour—without being fried. Sourdough noodles are incredibly addictive, so don’t wait to make your sourdough starter!
Ingredients:
SOURDOUGH NOODLES
1½ cups all-purpose flour
¼ tsp salt
1 large egg
2 egg yolks
½ cup sourdough starter
BAKED EGGPLANT PARMESAN
1 tsp chopped fresh thyme
1 Tbsp salted butter, melted
1½ cups fine dry breadcrumbs, in a shallow bowl
½ cup all-purpose or rice flour, in a shallow bowl
2 large eggs, beaten, in a shallow bowl
2 small (1 lb) eggplants, cut into slices ¼ inch thick
1 ½ cups marinara sauce
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 Tbsp fresh basil
Directions:
Whisk the flour and salt together in a medium bowl. Form a well in the flour. Whisk the egg, yolks and sourdough starter together in a small bowl until fully mixed. Pour into the well of flour. Use clean hands to knead dough. The dough should be sticky enough to cling to the hands but release and leave little or none remaining. Knead the dough for 2 minutes, then wrap in plastic wrap and refrigerate for 3 hours to allow the flour to hydrate and the dough to become tender.
Remove the dough from the refrigerator and set aside the plastic wrap. Cut in half and flatten with your hands. Flour your rolling surface and roll out the dough until it is 1⁄4 inch thick. Using a pizza cutter and ruler, cut into noodles 1⁄4 inch wide. Flour your hands and separate the noodles. Hang them over the edge of a large bowl and set aside.
Meanwhile, preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone mat. In a shallow bowl, work the thyme and melted butter evenly into the breadcrumbs with your hands. Set up three shallow bowls for breading the eggplant: one with the flour, one with the beaten eggs and one with the breadcrumb mixture. Start to bread the eggplant by using your left hand to coat the eggplant in flour, then coat it in the beaten egg. Use your right hand to transfer it to the breadcrumb bowl and coat each piece completely. Transfer to the baking sheet and continue breading the remainder of the eggplant slices. Place the baking sheet in the oven and bake for 10 minutes or until the breaded eggplant is golden brown. Remove from the oven and set aside.
Preheat the oven to broil. Place the marinara sauce in a small saucepan and heat over medium-low until heated throughout. With the eggplant still on the baking sheet, spoon 1 Tbsp of sauce over each slice of baked eggplant. Top with shredded mozzarella and a pinch or two of Parmesan cheese. Place under the broiler for about 3 minutes or until the tops are golden brown and bubbling. Remove from the oven and set aside.
In a large stockpot, bring 24 cups (6 qts) of water to a rolling boil. Place the sourdough pasta into the water, and cook for 1 to 2 minutes or until hot and tender. Do not overcook. Drain the water and toss the noodles with a touch of oil.
Place a serving of pasta on each plate. Top with the remainder of the hot marinara sauce, the eggplant Parmesan pieces and a pinch of fresh basil. Serve immediately.
