Perfect Loaf has a sourdough starter pancake recipe. I have a cup of starter that I was going to make bread with but need more time *not* doing bread today so let’s use the cup in pancakes!
This is 15 minutes after mixing dry and wet and melted butter. Already my starter is working hard.
M knows I love macaroni salad but it so rarely lives up to my expectations. I should try it at every deli I have access to, but I just forget, even though it’s one of those things that I remember very fondly from my childhood. I suppose that not having it all the time makes it even more special, like Lorna Doone shortbread cookies and whole milk I used to have a Aunt A’s all those years ago before I turned double digits in age.
We made it on Labor Day and then again on today. So. good.
https://www.stumptowncoffee.com/brew-guides/aeropress
I tried 15.5g for water level 4 (weigh it next time) and at a 15 grind on Rancilio Rocky. 15 was too fine (it was not the size of sea salt). I didn’t time it exactly because I was fiddling with the equipment and this was my first attempt (don’t read anything into that). Next time I’ll do better. The cup was a bit bitter but it was definitely cleaner. Must try the 9 minute french press technique.
from Arnett farms at the Westwood farmers market on aug 31…Check out the awesome lighting I had in M’s office.
Another salmon burger Friday. This time, we spiced the burgers with Berbere spice and mayo instead of mustard and capers. M found an Ethiopian mint yogurt mix and we quick pickled cucumbers. Recipes in comments. We finely chopped all the ingredients for the yogurt mix instead of blending it smooth. Awesome. Will eat the rest with heirloom tomatoes from the farmers market.
I decided to tackle the guest closet and finally see if those ziploc storage bags are worth it. So how exactly do you fold a suit for packing long-term storage? Apparently, you fold everything a few times and even turn things inside out. 6 suits and 13 pairs of dress trousers later, the closet has some breathing room. And the dresser has been emptied as well to make space for…cameras? books? green coffee beans? Snapware? tea? Oh yeah, been there done that when we didn’t have a hutch for 6 months. Ok, realistically it was only 3 months. I’m sure I’ll find something that is overflowing somewhere and can use a good home.
The spoils of Sunday’s farmers market:
Using Rancho Gordo San Franciscano beans, we made North Indian style rajma. I used a fine mesh strainer and some patience to return our masala dabba to its former glory:
INGREDIENTS
1 1⁄2 pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
1⁄2 cup coarse bread crumbs
1 tablespoon capers, drained
Salt and freshly ground black pepper
2 tablespoons butter or olive oil
Lemon wedges
Tabasco sauce
Step 1
Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run — stopping to scrape down the sides if necessary — until the mixture becomes pasty.
Step 2
Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.
Step 3
Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
Step 4
Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.
I am attempting whole wheat dinner rolls at M’s request after having a version at Hatchet Hall. I am using the ridiculously tasty red fife wheat from SG. I am only making a half batch because can the two of us really eat 24 rolls? Don’t answer that.
