Recipes

for Michelle:

Sourdough Starter

1 cup water
1 cup flour (of your choice, anything but self-rising)
sprinkle of magic
patience

Mix the water and flour in a large, coverable non-metal container. Allow to sit, uncovered at room temperature for a few days, up to a week, until the mixture captures and begins to culture wild yeast from the air. That's the patience part, the magic happens all on its own.

Once the mixture gets bubbly and a little smelly (bit like beer) you can stir in a little extra flour and water. Give it an hour or so to begin to cook again, then cover loosely and store in the fridge. Feed it once a week or so by stirring in a couple spoonfuls of flour, and an equal (or so) amount of water.

When you plan to bake with it, build it up a day or so ahead so that you never remove more than half. Replenish the starter with flour and water.


And for Fitzy:

Lasagna

1/4 c olive oil, margarine, or butter
1/4 c flour
2 c hot milk
cheese
salt, pepper, nutmeg
lasagna noodles (uncooked)
1 large (not huge) jar good quality marinara or red sauce
parmesan cheese
1 cup shredded mozzarella cheese


Make a bechamel sauce by whisking the flour into the fat. Cook without browning for approximately 3 minutes over med-low. Whisking constantly, add the milk, then continue to cook for an additional 3 or 4 minutes until thickened. Add all the leftover chunks of cheese from the fridge - swiss, cheddar, provolone, gouda - anything goes. I through them in a bag in the freezer for when I make this. Stir until the cheese melts, season with salt, pepper, and nutmeg to taste.

Spread a thin layer of red sauce in the bottom of a baking pan (mine is 8x11, but any good sized pan works.) Cover with a layer of pasta, then red sauce, bechamel sauce, and parmesan. Repeat twice more, then end with a layer of pasta, then red sauce to which 1/2 cup water has been added. Cover with shredded mozzarella.

Bake at 350* for about an hour. Enjoy with a barely-chilled Shiraz and a loaf of crusty ciabatta.