Wednesday, December 03, 2008

bread and recipe testing

A couple of weeks ago the Bread Baking Babes posted our November bread, Rosendal Crisp Bread. If you've read the recipe, you'll see that you use a sourdough starter in the bread - either one specifically made for the recipe, or an existing starter. I'd pulled Craterface out of the fridge to use. After giving him some feedings, I divided some off and under the watchful eye of Mary I turned part of my sourdough starter into a rye sourdough starter.

But I only needed only a few tablespoons of the starter for the bread. It seemed like such a waste to just throw it away, but God knows there's no way I'd know what to do with it. And Mary must have been reading my mind because she (and this is all via instant messaging, of course. If she and I had actually been in the same room I'd have been screaming it from the hilltops) said hey, now that we're done our crackers, do you want to figure out something to do with this left over starter? Well of course I did! And I swear within 10 minutes Mary had created a recipe for us to use up our starter in a loaf of bread. People, this is why I call her Yoda.

I don't know what was better, getting a couple more hours to spend online with my amazing friend, or the incredibly delicious loaf of bread that appeared.

Absolutely fantastic! Mary's written about it here.

Hmmm, for some reason it looks like that link is not going directly to the post. If it doesn't work for you, please scroll down to her November 19 post.



So earlier this month I was perusing some of my favorite blogs, and a big announcement was made at Urban Vegan - she's writing a cookbook! UV put out a call for recipe testers, and I sent off an email offering my services. The next day I was blown away when I received an email back accepting my offer! I am a huge fan of vegan food and to be able to help out a creative and deserving food blogger publish their recipes is such a thrill. I've bombarded the poor woman with more than one email thanking her for choosing me, but I'll say it again here. Thank you!!!

Here's some of the recipes I've tried out so far.

I actually made Urban Vegans Sherry Infused Pate back in May. I haven't decided if I'll make it again before the testing deadline is up, because I have loads of other recipes I'm dying to try, but this one is one the testing list. I don't like "regular" pate, so I was excited to try this meatless version. Absolutely easy and wonderful. Here's my original post about it. Warning for any vegans that have stopped by, there are photos of meat in that post as well.

English Muffins - who knew English Muffins are so easy to make at home??? Made with whole wheat flour this muffins are hearty and delicious.

Creamy Avocado Dressing - a thick rich salad dressing that can also be used as a spread or dip.

Blueberry Grunt - I made this for breakfast one morning and after Scott ate his bowlful, he took his spoon over to the stove and kept eating right out of the pan.

John's Tomato Bruschetta - this one makes me hang my head in shame at my sorry attempts at making bruschetta. Bold delicious flavors.

Winter Pesto - pesto made with spinach! Delicious and healthy. In addition to tossing it with pasta, I also loved it spread on toast with tomato slices on top.

Nicoise Salad - I love meatless nicoise salad, and this one adds lettuce. Very nice and filling.

Dijon Vinaigrette - classic.

Corn Consomme - another one that had Scott standing at the stove with his spoon in the pot.


MyKitchenInHalfCups said...

Well, your entire post blows me away! Fantastic bread Sara and fabulous vegan dishes!

Sara said...

Thank you Tanna! When the book comes out next year you'll have to tell your son to pick it up. :)

Brenna Flynn said...

Yummy! John's Tomato Bruschetta looks amazing! No hanging head in shame necessary.

Sara said...

The best bruschetta ever!

test it comm said...

Those homemade English muffins look good!

breadchick said...

Oh sweets, you inspire me as much I inspire you.

If it wasn't for you lord knows I wouldn't know what to do the slab of tofu I always buy and then can never figure out what the hello to do with it!

And I'm telling you, that cookbook is going straight to my "gotta have" list!