By Amanda Paa – Updated May 17, 2020
The weather may be a bit cooler, but summer doesn’t officially end until September 21st. As I mentioned in my last post, there’s a beautiful collision of summer and fall happening right in front of eyes at the market. So before I start recommending you eat winter squash for every meal of the day, here are some of my photos and ideas of the five recipes you should make before the leaves start to fly:
1. Black Rice Noodles with Broccoli and Sesame Ginger Sauce from Relishing It | I picked up these funky, gluten-freeLotus Foods Black Rice Noodles from my co-op (Whole Foods also carries them) without knowing what to make with them and like a recipe fairy, Laurie posted this fantastic dish just a few days later. As with all her recipes, this one is full of flavor and market fresh ingredients. I loved it! To make it gluten-free, I used tamari instead of soy and omitted the hoisin sauce. Then I added more fresh ginger and rice vinegar to replace the “oomph” that might have been lost from my substitutions. (picture above)
2. Your favorite burger + a glass of dry rose’ | This summer I tried alpaca meat for the first time after getting to know a local purveyor. It tastes similar to pork, no gamey taste all, and is even leaner than bison. These burgers were stuffed with Big Woods Blue from my cheese CSA (yes, you heard right – delicious, artisan cheese for every month) and topped with garlic chive pesto for one amazing juicy lucy. I’ll be making them again, this time with basil pesto, which I’ll freeze the excess into ice cubes for use throughout the winter.
3. Avocado and Zucchini Butter Toast | I’d surely pay $4 for this slice of heaven at one of those fancy toast bars. The “Genius Recipes” column of Food 52 is one of my favorites for new ideas and this zucchini butter intrigued me from the moment I read “its simpler than you’d ever think, and tastes richer than any vegetable has a right to” Boy were they right. It reminds me of how amazing caramelized onions are, deep with flavor and a silkyness that can only be achieved by cooking out the water. I used a mix of grated zucchini and yellow summer squash, but any type of summer squash will work.
4. Farmers Market Cornbread from The Bojon Gourmet | Alanna posted this recipe and I put it on my “to make” list immediately. You must hop over and gush at her photos, I’m amazed every time I read a new post. This gluten-free cornbread recipe is hearty enough to be dinner, (I actually ate for breakfast, lunch and dinner because it was so good), completely perfect, embracing everything that summer has to offer. Fresh corn, heirloom tomatoes, peppers and onions – all baked into the best cornbread I’ve ever tasted. You must make this.
5. Zucchini Noodles with Blistered Tomatoes & Olive Tapenade | While writing Smitten with Squash, I experimented with quite a few “zoodle” recipes. Two others made the book, but this one came on such a whim that I never got around to writing the recipe for it. It comes together within 5 minutes thanks to an inexpensive julienne peeler and pre-made olive tapenade. I can’t stress enough how delicious this is, with just the right amount of salty to go with the slightly sweet and clean zucchini.
To make the blistered tomatoes, throw a handful of the beauties into a hot pan with about two teaspoons of olive oil and salt. Cook them over high heat for about 5 minutes, until they start to sizzle and pop. Shake the pan often to keep them moving and when they’ve broken down and squidgy, remove them when the heat and toss them with a little more salt and a pinch ofpepper. Add them to a heaping pile of zucchini noodles, stir in a dollop of olive tapenade, and garnish with fresh basil.
Enjoy this lovely weekend and if there are any recipes you suggest I make before summer ends, let me know in the comments below! And one other quick update, I added a few more book events for September and if you’re anticipating winter squash season as much as I am, you can purchase Smitten with Squash here for lots of inspiration.
FAQs
Sourdough starter can be stored on the counter or in the refrigerator. "If you're someone who bakes sourdough bread more than a couple of times a week, keep your starter in a cool, dry place. If you don't bake every week, keep it in the refrigerator," Pellegrinelli explains.
How do you feed a starter? ›
Feed starter with flour and water: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and flour. For instance, 50 grams starter, 50 grams water, 50 grams flour. If using measuring cups, combine 1 part starter, 1 part water, and a little less than 2 parts flour.
Can you buy sourdough starter? ›
If you're anti-social, you can also buy sourdough starter from King Arthur Flour and have it shipped to your door. A one-ounce jar of starter will set you back about $9. And even then, mail-order starter will need to adapt to wherever you happen to live (which is why making an at-home starter is preferable).
When should I throw out my sourdough starter? ›
However, if you see a pink or orange tint or streak, this is a sure sign that your sourdough starter has gone bad and should be discarded.
What is the best flour for sourdough starter? ›
All-purpose Flour
It strikes a perfect balance of softness and structure, making it an ideal choice for various recipes. Due to its wide availability and affordability, all-purpose flour is often my top recommendation for creating and maintaining a sourdough starter.
Do you have to discard sourdough starter every time you feed it? ›
It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.
Should I close the lid on my sourdough starter? ›
Covering your sourdough starter jar to prevent fruit flies or other foreign debris from falling inside is a good idea. When covering, I recommend using a lid that doesn't fasten tightly so that excess gasses produced during fermentation can escape.
What happens if I leave my sourdough starter out overnight? ›
Can I leave my starter out overnight after feeding it? Yes, if you have just fed it. Since the night is rather long, feed it in a 1:4:4 ratio so that's not over fermented by the morning. If for example you use a 1:1:1 ratio, the starter would have peaked in the middle of the night, and collapse by the morning.
Do you stir sourdough starter when feeding? ›
In short, to “activate” each, you simply add flour and water, stir, and wait — that's all there is to feeding a sourdough starter.
Why is my sourdough starter bubbling but not rising? ›
If your starter gets completely covered on top with bubbles but does not rise, it is healthy but may just be a wet mix. Try reducing the water in your next feeding and see if you have different results. Also, the type of flour you are using can impede the rise of your starter.
How often you should feed your starter depends on how much you use it during the week. I would keep it in the fridge if you only use a few times a week. A good idea is to feed it every time you use it, leave it on the counter for 8 hours, and then put it back into the fridge until you are ready to use it again.
Is it cheaper to buy or make sourdough bread? ›
Yes it's cheaper to make your own sourdough at home, as oppose to buying it from a bakery. When you consider that sourdough is literally just flour, water and salt (including the sourdough culture), then depending on the type of flour you use, you could bake a loaf for as little as $1.
Is Panera sourdough made with starter? ›
While our business has expanded well beyond St. Louis since then, that same sourdough starter is still used in our iconic sourdough bread and the craft of baking bread fresh each day remains at the heart of Panera Bread.
What is the difference between starter and sourdough starter? ›
A Herman starter or Amish Friendship Bread Starter is typically made with milk, flour, sugar and commercial yeast. A sourdough starter is generally made only of flour and water.
Is sourdough starter ready if it doesn't float? ›
If it floats, it's ready to use. If it sinks it is not ready OR you have left it too long and it's gone past its peak. Either way, it will not ferment your dough and the result will be a rather flat, worthy loaf. Never forget, even if it's ugly it's good toasted.
What happens if you use sourdough starter too soon? ›
The longer it's been since a starter has been fed the more off flavours and gluten breakdown. It is fine to use un-fed starter however if you use too much starter that hasn't been fed for a while then the resulting bread won't taste as nice and won't rise as much.
How long after feeding sourdough starter is it ready? ›
Fed sourdough starter refers to a starter that has been fed flour and water (preferably by weight). You should feed the starter equal or greater than its weight after discarding a portion. You should wait at least 2-4 hours or until the starter is at its peak before you use it in your baking.
Is sourdough starter ready when it floats? ›
If it floats, it's presumably at its peak activity and contains lots of bubbles of carbon dioxide, the result of happy, thriving, natural yeast. If it sinks to the bottom, the starter is presumably not ready, requiring further time and feedings before use in your sourdough recipes.
2. Your favorite burger + a glass of dry rose’ | This summer I tried alpaca meat for the first time after getting to know a local purveyor. It tastes similar to pork, no gamey taste all, and is even leaner than bison. These burgers were stuffed with Big Woods Blue from my cheese CSA (yes, you heard right – delicious, artisan cheese for every month) and topped with garlic chive pesto for one amazing juicy lucy. I’ll be making them again, this time with basil pesto, which I’ll freeze the excess into ice cubes for use throughout the winter.
5. Zucchini Noodles with Blistered Tomatoes & Olive Tapenade | While writing Smitten with Squash, I experimented with quite a few “zoodle” recipes. Two others made the book, but this one came on such a whim that I never got around to writing the recipe for it. It comes together within 5 minutes thanks to an inexpensive julienne peeler and pre-made olive tapenade. I can’t stress enough how delicious this is, with just the right amount of salty to go with the slightly sweet and clean zucchini.