Monthly Archives: March 2015

Super easy no-knead einkorn sourdough recipe

sourdough starter

Easy Eikorn No-knead Sourdough Bread

einkornSmallThis recipe is especially great for people who work full time -- it takes 10 minutes in the morning to throw this together and then it's ready to bake 8 or more hours later. I use Ikea's 3 quart covered casserole for baking. Here's more information about sourdough starter.
Prep Time20 mins
Cook Time1 hr
Total Time9 hrs 20 mins
Servings: 1 3-1/2 lb loaf

Ingredients

  • 1 cup proofed/bubbling sourdough starter
  • 6 cups Einkorn flour
  • 2-3 cups room temp filtered water
  • 1 tbsp sea salt
  • 1/2 tsp citric acid totally optional!

Instructions

  • In a large bowl (preferably with a lid), add the flour, sourdough starter, water and salt and mix until blended. It should be a gluey thick batter, a little thicker than brownie batter.
  • Cover and let it rise in a warm spot for about eight hours, or until bubbly and doubled in size. In the winter, I prefer to turn my oven light on and keep the bowl in there.
  • Once the dough has risen sufficiently (8+ hours, depending on ambient temps), remove it from the oven. Place your empty covered casserole in the oven and set the oven temp 450° F.
  • Once temp is achieved, remove your casserole from the oven. CAUTION: HOT HOT HOT! Remove the lid and gently pour the dough into the casserole, being careful to not disturb too many bubbles. Cover and bake for 60 minutes. PLEASE NOTE: You may have to experiment with bake time due to altitude differences.
  • Remove the bread from the oven and remove lid. After 10-15 minutes: dump the bread out of the casserole, place on a cooling rack and allow it to cool completely before slicing and serving. I usually leave it on the counter over night (in a plastic bag, to soften the crust) and cut it in the morning with a meat slicer.

Notes

This recipes makes a 3.5# artisan loaf that will knock your socks off! This bread is beautiful, crusty, fragrant and due to using einkorn flour, has a rich nutty flavor. Don’t forget the Kerrygold!

Duck Soup with Wild Rice

duckSoupOkay, you know I love soup and tend to say every recipe I post here is the best, but this one really is! Besides, if a recipe I test or invent is not “the best,” I toss it and you’ll never see it here. Life’s too short. So, trust me: This soup is to-die-for delicious!

Once a year, if I’m lucky, I’ll make a roast duck. There’s usually enough meat left on the bones to make this soup and still use the bones for a future poultry stock. The recipe is a little bit of work, but so worth it. Plus you can freeze the leftovers.

The recipe has two steps. The first is to make the broth, the second is to add the final ingredients that make this a hearty and delicious soup. Add some Einkorn biscuits or some sour dough bread and a little salad and you’ll have a nourishing, satisfying meal.

Here we go:

Duck Soup with Wild Rice

A hearty and delicious soup, made with a leftover duck carcass, fresh vegetables, wild rice and mushrooms and flavored with smoked ham, sherry and curry powder. Please note that the wild rice needs to be cooked separately, which can be done while waiting for the stock. The rice will take 30-45 minutes.
Prep Time45 mins
Cook Time3 hrs
Total Time5 hrs 45 mins
Servings: 2 quarts

Ingredients

Step 1: Making the Stock

  • 1 roast duck carcass preferably with some meat on it
  • 1 smoked ham hock
  • 1 med onion, quartered
  • 2 stalks celery, large chunks
  • 2 whole carrots, large chunks
  • 1 tsp Worcestershire sauce
  • 1 Tbsp Kitchen Bouquet optional
  • 1 bay leaf
  • filtered water enough to cover the bones & vegs, 2-3 quarts
  • salt & pepper to taste

Step 2: The Soup

  • 1/4 c butter
  • 2 c cooked wild rice (about 3/4 or 4 oz c raw)
  • 2 tbsp almonds, sliced
  • 1 small onion, diced
  • 1 whole carrot, diced
  • 1 c mushrooms sliced or quartered
  • 2 tsp curry powder
  • 1/2 c sherry
  • corn starch optional, for thickening if you want

Instructions

  • Place all the stock ingredients into a large pot. Heat to a boil and then reduce heat so it stays at a simmer. Summer for 2-3 hours, until vegetables are very soft and meat is falling off the bones. Scoop or strain out the vegetables and carcass and return the stock to the pot. Remove any meat from bones and return the meat to the stock. You can freeze the bones for a future poultry stock and compost the spent vegetables.
  • Sauté the soup ingredients in the butter (don't add the curry or sherry yet) and sauté until the vegs start to soften, 10-15 mins. Add sautéed ingredients to the stock, add curry and sherry, and simmer for 1-1/4 hours. Make seasoning adjustments as needed. Can be thickened with corn starch if desired.

Duck Soup with Wild Rice

Duck Soup with Wild Rice

A hearty and delicious soup, made with a leftover duck carcass, fresh vegetables, wild rice and mushrooms and flavored with smoked ham, sherry and curry powder. Please note that the wild rice needs to be cooked separately, which can be done while waiting for the stock. The rice will take 30-45 minutes.
Prep Time45 mins
Cook Time3 hrs
Total Time5 hrs 45 mins
Servings: 2 quarts

Ingredients

Step 1: Making the Stock

  • 1 roast duck carcass preferably with some meat on it
  • 1 smoked ham hock
  • 1 med onion, quartered
  • 2 stalks celery, large chunks
  • 2 whole carrots, large chunks
  • 1 tsp Worcestershire sauce
  • 1 Tbsp Kitchen Bouquet optional
  • 1 bay leaf
  • filtered water enough to cover the bones & vegs, 2-3 quarts
  • salt & pepper to taste

Step 2: The Soup

  • 1/4 c butter
  • 2 c cooked wild rice (about 3/4 or 4 oz c raw)
  • 2 tbsp almonds, sliced
  • 1 small onion, diced
  • 1 whole carrot, diced
  • 1 c mushrooms sliced or quartered
  • 2 tsp curry powder
  • 1/2 c sherry
  • corn starch optional, for thickening if you want

Instructions

  • Place all the stock ingredients into a large pot. Heat to a boil and then reduce heat so it stays at a simmer. Summer for 2-3 hours, until vegetables are very soft and meat is falling off the bones. Scoop or strain out the vegetables and carcass and return the stock to the pot. Remove any meat from bones and return the meat to the stock. You can freeze the bones for a future poultry stock and compost the spent vegetables.
  • Sauté the soup ingredients in the butter (don't add the curry or sherry yet) and sauté until the vegs start to soften, 10-15 mins. Add sautéed ingredients to the stock, add curry and sherry, and simmer for 1-1/4 hours. Make seasoning adjustments as needed. Can be thickened with corn starch if desired.