sweet and spicy flounder
Harissa, the Tunisian spice mix of hot chili peppers, is extremely versatile. For this sweet and spicy flounder, harissa unites with sweet brown sugar for a tasty paste that envelops the fish while it bakes on a bed of spinach. I used flounder, but really any white fish will work for this.
As the harissa brown sugar paste cooks atop this sweet and spicy flounder, it caramelizes and crisps into a candy-like consistency with a kick from the harissa. Serve sweet and spicy flounder with a generous helping of coconut sesame rice and you can do no wrong.
serves 4
ingredients
for the fish
- ½ cup brown sugar
- ¼ cup harissa
- ¼ cup tomato paste
- 1 tablespoon freshly cracked black pepper
- ¼ teaspoon salt
- 12 ounces frozen spinach, thawed
- 4, 4-ounce flounder fillets
for the coconut sesame rice + assembly
- 2 cups short or medium grain rice, rinsed
- 1 can full-fat coconut milk
- 10 ounces water
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ cup sesame seeds
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon scallions, sliced
fish steps
Preheat the oven to 350°F.
In a small bowl, combine the brown sugar, harissa, tomato paste, black pepper, and salt. Mix until it is evenly combined then set aside. Spread the spinach along the bottom of a large baking dish and place the fish fillets on top of the spinach. Evenly divide and spread the sweet and spicy paste across the top of the fish fillets.
Bake for 25 minutes until the fish is white and no longer translucent. It should easily flake with a fork. Serve with coconut rice.
coconut rice + assembly steps
Place the rice, coconut milk, water, salt, and sugar in a medium pot and bring to a boil. Cover and cook for 15 minutes until the liquid has been absorbed but there is still a slight stickiness to the rice. Remove the rice from the heat and let it sit, covered, for 10 minutes then remove the lid and use a fork to fluff and rice and mix in the sesame seeds. Serve fish over rice and garnish with parsley and scallions.
sourdough bites with potatoes, scallions, and cream cheese
This recipe is an entirely sourdough, naturally-leavened dough that I often experiment with. It is extremely versatile and flexible in either a sweet or savory direction. I learned to make pizza with potatoes in Tuscany years ago, and I personally love it, though I know not everyone would agree. These sourdough bites with potatoes, scallions, and cream cheese are a sort of reference to classic potato pizza with an added flair of scallions and cream cheese. These sourdough bites will be sure to satisfy many cravings.
Makes about 24 bites
ingredients
for the dough
- 50g butter
- 150g water
- 100g sourdough starter 100% hydration
- 50g sugar
- 350g flour
- 18g salt
for the toppings and assembly
- 2 ounces (¼ cup) cream cheese, softened
- 2 russet potatoes, thinly sliced
- ¼ cup scallions, sliced
- ¼ cup chives, sliced
- 1 tablespoon freshly cracked black pepper
- 2 teaspoons salt
steps
In a large bowl, mix together the butter and water then add the starter and mix until combined. Add in the sugar and mix, then add in the flour and salt and mix until the dough is evenly combined. It will be shaggy at first but become blended and somewhat sticky as you mix. With wet hands, pinch and press the dough until it is smooth then cover with plastic wrap and let it sit for 2 hours.
After the dough has rested for 2 hours, stretch the top of it up and fold it over itself. Turn the bowl 90° to the right and pull the top of the dough up and over. Repeat this 8 times total. Let the dough sit for another hour then repeat the folding process 8 more times. Let the dough sit for one more hour then repeat the series of folds one last time, for a total of three stretch and fold sequences.
Let the dough rest for about 14 hours overnight until it has doubled in size. After this bulk fermentation, turn the dough out onto a floured surface and cut it into squares. I used a 2 ¾ x 2 ¾-inch square cutter, but you can just as easily use a knife or bench scraper.
Let the squares rest for 1-2 hours until they puff up. After this final rest, preheat the oven to 375°F.
Spread about ½ teaspoon of softened cream cheese on each square then layer with potatoes, scallions, and chives. Top each square with cracked black pepper and a pinch of salt.
Bake for 20 minutes at 375°F, then turn the oven up to 450°F and bake for 10 more minutes.
sourdough hashbrown pancake
My sourdough discard inspiration seems to know no bounds lately as I have been mixing discard into endless creations. This sourdough hashbrown pancake combines the starchy comfort of shredded potatoes and carrots, tangy sourdough discard, and aromatic alliums, herbs, and spices. Pan frying then baking the sourdough hashbrown pancake gives it a crisp and chewy crust and allows the insides to bake harmoniously. It is another fabulous use for turning sourdough discard into a meal that can be enjoyed with a side of eggs for breakfast or topped with yogurt and greens for a hearty lunch. Add some cheese or meat and call it dinner. It truly is that versatile.
ingredients
- 1 tablespoon olive oil
- 1 cup + 3 tablespoons sourdough discard
- 2 ¼ cups carrots, shredded
- 2 cups potatoes, unpeeled and shredded
- 1 cup red onions, sliced (I used pickled)
- ¼ cup scallions, sliced
- ¼ teaspoon crushed red pepper flakes
- 2 teaspoons smoked paprika
- 2 tablespoons parsley
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
steps
Preheat the oven to 350°F.
In an oven-safe skillet, heat the olive oil over medium-high heat. Add 1 cup of the discard and place the shredded carrots, potatoes, and scallions on top. Then add the crushed red pepper flakes, smoked paprika, parsley, cumin, salt, and pepper. Let cook for 7-8 minutes then flip and cook for another 7-8 minutes.
Place the pan with the hashbrown in the oven and bake for 20-25 minutes until evenly cooked through. The exterior will crisp up nicely and the inside will be soft but cooked. Serve warm plain or with your choice of condiment!
sourdough pepperjack buns
While experimenting with different enriched sourdough ingredients, I decided to incorporate sour cream. What a great decision it was, as this dough for sourdough pepperjack buns is enriched with sour cream instead of butter and cream, for a refreshing sharpness and creamy elasticity.
Sourdough pepperjack buns have a slight sweetness from the brown sugar and a unique richness from the sour cream and egg. Adding some cream cheese, pepperjack cheese, and crushed red pepper makes for a bun that is perfectly balanced with cheese and spice. Enjoy these sourdough pepperjack buns as a pick-me-up snack or to complement a larger meal.
ingredients
for the dough
- 120g sourdough starter
- 200g sourcream
- 1 egg
- 70g brown sugar
- 10g salt
- 450g all-purpose flour
for the filling and assembly
- 2 ounces cream cheese, softened
- 4 ounces pepper jack cheese
- 1 tablespoon crushed red pepper
dough steps
Mix all the ingredients together in a large bowl and pinch and squeeze the dough to work the ingredients together until all is incorporated. Wet your hands and stretch the dough up and fold it in half over itself. Turn the bowl clockwise 90° and stretch and fold it once again. Turn the bowl twice more, each time 90° and stretch and fold each time, for a total of four stretches and folds. Then let the dough sit for 30 minutes. Repeat the stretch, fold, rotate, and rest sequence for a total of 6 times, over the course of 2 and a half hours. Then cover the bowl with plastic wrap and a dish towel and let the dough sit until it has doubled and nearly tripled, about 14-16 hours at room temperature.
filling and assembly steps
Preheat the oven to 350°F.
Divide the dough into roughly even pieces. Roll each piece out into a log and coil it on top of itself to create a little nest in which to place the filling. Repeat with each piece of dough. Let sit for 15 minutes.
Meanwhile, mix together the softened cream cheese and pepper jack until evenly combined. Spoon about 1 tablespoon into each of the dough “nests” then sprinkle each with a pinch of crushed red pepper.
Bake for 25 minutes until lightly golden!
cheddar flax and black pepper sourdough
Experimenting with different flavor and texture mix-ins with sourdough bread is totally gratifying and can really take sourdough to new dimensions. Nuts and seeds add crunch and dried fruit, cheese, or meat add layers of chewiness. These cheddar flax and black pepper sourdough loaves incorporate savory cheddar, chewy flax, and the spice of black pepper. Enjoy a slice on its own or bundled into a delicious sandwich. Cheddar flax and black pepper sourdough can be dressed savory or made sweet but regardless, will satisfy any glutenous craving.
ingredients
for the levain
- 30g sourdough starter (100% hydration)
- 60g whole wheat flour
- 60g all-purpose four
- 120g water
for the loaves
- 250g levain
- 750g + 50g water, divided
- 1000g all-purpose flour
- 20g salt
- 100g flax seed
- 100g sharp cheddar cheese
- 12g freshly cracked black pepper
- Rice flour (for dusting)
process
- Day 1 (overnight) make levain in the evening and let rest ~10 hours
- Day 2 (morning-afternoon) mix, stretch, fold dough ~4 hours
- Day 2 (overnight) bulk fermentation ~12 hours
- Day 3 (morning) bake for 55 minutes.
levain steps
The night before you are going to bake your bread, mix together the starter, whole wheat flour, all-purpose flour, and water until evenly combined. Cover in plastic wrap and let sit for 10-12 hours until the surface is bubbly and a small bit (about ¼ teaspoon) of the starter floats in a glass of water.
loaves steps
In a large bowl, mix together the activated levain and 750g of the water until the levain completely dissolves. Add the flour and mix with your hands or a rubber spatula until it forms a shaggy dough. Let this mixture sit for 1-4 hours as the ingredients absorb into each other, this is the autolyse stage.
After the dough has rested for an hour, evenly sprinkle the salt over the top then add the remaining 50g of water. Pinch and squeeze the dough with your fingers to make sure that the salt and water evenly incorporate.
Starting at the top of the bowl, stretch the dough up and fold it in half over itself. Turn the bowl clockwise 90° and stretch and fold it once again. Turn the bowl twice more, each time 90° and stretch and fold each time, for a total of four stretches and folds. Then let the dough sit for 30 minutes.
At this point, sprinkle half of the cheddar, flax, and freshly cracked black pepper over the top of the dough. Using your fingertips, press them into the dough and begin the first stretch and fold of the series. Turn the bowl and stretch and fold once more, then add in the remaining cheddar, flax, and freshly cracked black pepper, once again pressing them into the dough with your fingertips. Stretch and fold the dough twice more then let rest for 30 minutes.
Repeat the stretch and fold process every 30 minutes followed by a 30 minute rest over the next hour and a half for a total of six stretch and fold sequences, including the one adding in the mix-ins.
Following the final stretch and fold, let the dough rest for 30 minutes then turn it out onto a lightly floured surface and divide it in half. Work with one piece at a time and fold the dough from four corners, essentially making four flaps which join in the center of the dough like a package.
Dust two bannetons or large bowls lined with dish towels with rice flour or all-purpose flour and place the loaves seam-side up inside. Place in the refrigerator to ferment overnight.
One the loaves are ready to bake, preheat the oven to 550°F and place a 5 qt. Dutch oven or cast iron combo cooker in the oven to heat. Test that the dough is ready to bake by lightly pressing it with your finger. If the indent moves back quickly, the dough is not ready to bake. If it keeps the indentation, then the dough is ready!
Wrap a piece of parchment paper over the top of the banneton and flip it over onto the paper. Slice the top in a pattern of your choosing to ensure that the steam can release and the dough can rise to its full potential. Remove the heated dutch oven, lower the oven temperature to 500°F place the dough inside, cover, and bake for 20 minutes without removing the lid. After 20 minutes, remove the lid and bake for another 35 minutes until crisp. Repeat with the second loaf if you are baking the loaves back to back.
pastis shrimp scampi
I grew up eating shrimp scampi quite frequently as my dad loved to make it. He always emphasized the importance of not overcooking the shrimp as they continue cooking after being removed from the heat. He still passionately reminds me of this today whenever we cook shrimp together in an effort to avoid “rubbery shrimp.” I followed his instructions very closely and carefully growing up and still do to this day, and I have included those specifics in this pastis shrimp scampi.
This pastis shrimp scampi is a sort of homage to the classic shrimp scampi of my youth but uses pastis, which is a French spirit, instead of wine for a special anise flavor and add tomatoes. Per my dad’s instruction, be sure to only cook each shrimp for a minute and thirty seconds on each side. This will yield perfectly cooked shrimp which you will not regret.
ingredients
for the shrimp, sauce, & pasta
- 2 tablespoons olive oil
- ½ small onion, diced
- 5-6 garlic cloves (depending on your preference), minced
- 1 cup cherry tomatoes, quartered and halved
- ½ pound pasta (I used acini de pepe)
- ½ cup bread crumbs (I used homemade sourdough breadcrumbs)
- ⅓ cup Pastis
- ¼ cup lemon juice (from about 1 lemon)
- 4 tablespoons (½ stick) butter
- 1 pound shrimp, peeled and deveined (16-20 depending on the size)
for assembly & serving
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 bunch asparagus, trimmed
shrimp, sauce, & pasta steps
Heat the olive oil and onion in a large skillet over medium low heat. Meanwhile, bring a pot of salted water to a boil. When the onion is translucent, after about 5 minutes, add the garlic and cook until lightly golden, about 5 more minutes. Then add the tomatoes and cook until they break down a bit, about 5 more minutes.
At this point, add the pasta to the water and cook for 8-9 minutes.
Returning to the sauce, add the breadcrumbs and cook until they have soaked up some of the liquid, allowing them to absorb the flavor. Add the pastis and lemon juice and cook for about 2 minutes to allow some of the alcohol to burn off. Add the shrimp and cook for about 1 minutes and 30 seconds on one side then flip and cook for another 1 minute and 30 seconds on the other side. Be careful not to overcook the shrimp as they will continue cooking when you remove them.
assembly & serving steps
Serve over pasta with a side salad or greens, I used asparagus. To cook the asparagus, bring a pot of water to a boil and heat the olive oil in a skillet over medium-low heat and add the minced garlic. Place the trimmed asparagus in a colander and pour the boiling water over it to blanch it. Immediately transfer the blanched asparagus to the pan with the olive oil and garlic and cook for 5-6 minutes tender.
sourdough strawberry coconut lime cake
This sourdough strawberry coconut lime cake is very much a “celebration of spring-and-dreaming-of-strawberry-season” confection. The sourdough starter adds extra moisture and flavor to complement the tang of the strawberries and lime. Coconut flour and shredded coconut add texture to the almost custard-like consistency. The recipe can be easily doubled for an even larger helping. Sourdough strawberry coconut lime cake combines many of my favorite ingredients into one delicious, well-spiced, not-too-sweet, delight.
ingredients
- ½ cup coconut flour
- ½ cup shredded coconut
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ¼ cup sourdough starter discard
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon lime zest
- ¼ cup half & half or milk
- 1 ½ cups strawberries, sliced
- Powdered sugar
steps
Preheat the oven to 350°F.
In a medium-sized bowl, mix together the coconut flour, shredded coconut, all-purpose flour, salt, and ginger, and set aside. In a large bowl, mix together the starter, sugar, and eggs until combined. Add in the vanilla extract, almond extract, and lime zest, and continue to mix. Slowly add in the half & half and mix until it is fully incorporated then slowly add in the flour mixture until evenly combined. Carefully fold in the strawberries making sure not to crush them.
Pour into a springform pan lightly greased and lined with parchment paper. Bake for 45 minutes until a knife or toothpick emerges clean when poking the center. Dust with powdered sugar and serve warm, cold, or at room temperature!
sourdough sun-dried tomato, olive, and parmesan biscuits
Sourdough discard gives these sourdough sun-dried tomato, olive, and parmesan biscuits a nice tang and depth of flavor. Sun-dried tomatoes and olives seem to go hand in hand, made even better with a sprinkle of parmesan cheese.
These sourdough biscuits are fluffy, but not too big that they are overwhelming, and can be eaten plain, with a pat of butter, some ricotta, or made into a delectable sandwich. Sourdough biscuits are a perfect use for extra sourdough discard.
ingredients
- 1 ¾ cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- ½ cup (1 stick) butter, cold and cut into ½ inch cubes
- ½ cup whole milk or half & half
- ¾ cup sun dried tomatoes, sliced
- ½ cup olives, sliced
- ½ cup parmesan cheese, grated and divided
- 1 cup sourdough starter discard
steps
In a large bowl, combine the flour, baking powder, salt, sugar, and dried herbs and mix. Add in the butter and using a pastry blender, cut and press the butter into the flour/herb mixture until it is the size of peas. Slowly pour in the milk and mix using a wooden spoon or rubber spatula, taking care to be gentle with the dough. Add in the sun dried tomatoes, olives, and ¼ cup of the parmesan cheese, reserving the rest to sprinkle on top later. Gently stir until combined then slowly pour in the sourdough discard. Mix the dough until it is combined and not too sticky. If it seems too sticky, add in more flour, 1 tablespoon at a time.
Carefully transfer the dough to a floured surface and pat it down then fold it like a letter, then pat it down, rotate it and fold it like a letter once more. Flatten the dough onto the surface and using a 2 ¾-inch round cutter, cut 12 biscuits out of the dough. Do this by cutting out as many as you can at first, then folding the remaining dough scraps into each other, flattening it, then cutting out the remaining biscuits. Be careful not too handle the dough too much as this will melt the butter.
Transfer the biscuits to a parchment-lined baking sheet and freeze for 1 hour.
When ready to bake, preheat the oven to 425°F. Remove the biscuits from the freezer and place them directly into the oven. Bake for 20-25 minutes until fluffy and golden.
chocolate chunk date and walnut cookies
Chocolate chip walnut cookies are a classic combination. There are a million different ways to make them, while experimenting with mix-ins and flavor varieties. Date and walnut cookies are another classic cookie. Combine the two classics, and you have yourself a luscious new treat.
Dates are actually an ingredient that can be used to make vegan caramel, the reason being that they caramelize when cooked. While these chocolate chunk date and walnut cookies are not vegan, the dates do caramelize when the cookies bake. The result in an elevated caramel-like version of your classic chocolate chip cookie or date and walnut cookie in an easy and delicious recipe.
ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon water
- 2 eggs
- ¾ cup walnuts, chopped
- ¾ cup chocolate chunks
- ¾ cup dates, pitted and chopped
steps
In a large bowl, combine the flour, baking soda, and salt. Set aside. Meanwhile, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add in the vanilla extract and water and mix. Add in the eggs one at a time until both are evenly incorporated. Slowly add in the dry ingredients until the dough forms, being careful not to overwork the dough, then mix in the walnuts, chocolate chunks, and dates.
Using a 2-inch scoop, spoon out the cookies onto a baking sheet lined with parchment paper or silpat, 2 inches apart. Bake for 13 minutes until the edges are golden.
sourdough artichoke pancake with spicy tomato labneh
Behold: another wonderful use for precious sourdough discard, this time in a flatbread/pancake form. This sourdough artichoke pancake with spicy tomato labneh is filled with herbs and artichoke hearts and fried up to a beautiful crispness. Feel free to mix and match different herbs and spices, but the below combination works quite well. The savory artichokes, fragrant chives and parsley, and spicy tomato labneh, make this sourdough artichoke pancake a tasty snack or satisfying meal.
ingredients
for the artichoke pancake
- 3 tablespoons olive oil, divided
- 3 garlic cloves, sliced
- ½ cup artichoke hearts, diced
- 1 tablespoon chives
- 1 tablespoon parsley
- ½ cup sourdough discard
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
for the tomato labneh
- ½ cup tomato sauce
- ¼ cup labneh
- 1 teaspoon crushed red pepper flakes
artichoke pancake steps
Heat 2 tablespoons of olive oil in an 8-inch pan over medium heat. Add the garlic and cook for 2-4 minutes, until golden. Add the diced artichoke heart, chives, and parsley and cook for another 5 minutes. Remove from the pan and add the remaining tablespoon of oil. Swirl it around so that it evenly coats the pan. Pour the sourdough discard into the pan and add the salt and pepper. Let it cook until the edges begin to brown, about 4 minutes, then add the garlic and artichokes. Cook for another 4 minutes then flip and cook for another 4 minutes until the edges are crisp and golden. The pancake will puff up as it cooks.
tomato labneh steps
Mix the tomato sauce, labneh, and crushed red pepper until evenly combined. Serve chilled alongside the artichoke pancake.
