The United Steaks

My first sourdough loaf from a homegrown starter that is.

A few years ago when I was baking bread regularly, I had a starter with origins from the Bay Area. Those days are past and I don’t even remember when that starter was sent packing. I recently decided to try my hand at getting my own starter going and I was shocked at how quick it took off.

1/2 Cup Whole Wheat Flour
1/2 Cup White Bread Flour
1 Cup warm water.

I mixed the initial batch on a Sunday night. The next night, I discarded half and fed it another 1/2 Cup of White Bread Flour and 1/2 Cup of water. When I got home from work Tuesday night, it was alive.

The above photo is the first loaf. The proofing of my sponge was a bit abbreviated as was my final rise to the loaf. However, it had a good spring in the oven and turned out nicely. The final product had a good flavor, but was a bit lacking in the sourness - which is most likely a result of my shortened proofing stages.

I’ll probably make a few more loafs from this starter and then split it off into a whole wheat starter and a white starter.

Contributing to my success:
The Basics by S. John Ross
The Fresh Loaf

When it comes to pork (grilled or BBQ), there is barbecue sauce and then there is Georgia Mustard - commonly used in the Appalachians and southeastern states, but not as popular throughout the rest of the country. It goes very well with just about any kind of sausage, as well as pulled-pork sandwiches, ribs and as a glaze for ham.

For the Fourth of July, I was searching for a Georgia Mustard sauce to compliment the usual condiments. I found one recipe at LifeScript, and built upon it for my sauce:

Ingredients
1/2 cup Mustard (stay simple, I used French’s Yellow)
3/4 cup Honey
1/4 cup Distilled White Vinegar
1/2 tablespoon Kosher Salt (or 1/4 tablespoon table salt)
1 teaspoon Pepper
1/2 Medium White or Red Onion diced (about a cup)
few dashes Hot Sauce to taste

Cooking Instructions
Combine the mustard, honey, and vinegar in a saucepan over medium heat and whisk until smooth. Add the salt, pepper, onion and hot sauce. Simmer for 5-10 minutes, stirring occasionally. Let cool before serving.

You know what I really love? Greek Potatoes.

I think it’s the way the lemon soaks in.

Roast Potatoes
Serves 6-8

12 Peeled and chopped potatoes
4-5 Lemons
2-3 cups Chicken broth
1/4 cup Shortening
Olive oil
Garlic (fresh or powdered)
Oregano
Salt
Pepper

Wash the potatoes. Cut into quarters lengthwise, and place in a large and deep enough baking pan. Sprinkle or lightly brush the potatoes with olive oil. Put the chicken broth in the pan, add the juice from 3 lemons and top off to about 1cm deep with water if needed. Season the potatoes with salt, pepper, orgenano, and finely chopped garlic or garlic powder. Turn the potatoes over and repeat the seasoning. Cut 1/4 cup of shortening (or lard) into 1/2 in. by 1/2 in. cubes and distribute evenly amongst the potatoes. Cover the pan and place in the oven at 375 degrees for about 30-40 minutes or until the potatoes are tender inside. Uncover the potatoes and broil for a short while to brown and crips them as desired. Squeeze a lemon or two over them.

Substitute vegetable broth for vegetarians.

[via Eat Greek Tonight]

My Martini recipe for your enjoyment.

• 2 oz. Bombay Sapphire Or Broker’s Gin
• 3 drops Martini & Rossi Dry Vermouth
• 3 Green Olives (no pimentos)

If you store your gin in the freezer, add the drops of vermouth to the glass and spin the glass to coat it. Add the gin, and garnish with the skewered olives.

If you must shake or stir, add your vermouth to a clean shaker and roll it it to coat. Add the ice and gin and give it a few good shakes in a gentle, rolling motion. Pour into your martini glass and garnish with the olives.

By no means should you rely on my recommendations for gin, as everyone’s tastes are different. Broker’s would be my preferred but not available locally. Bombay Sapphire’s blue bottle will brighten your liquor cabinet and the subtle differences in flavor over a traditional gin will add a bit of diversity to a classic martini. Tanqueray and Tanqueray No. Ten are also quite suitable.

Also, if you can find Lillet in your neck of the woods, give it a try in place of the Martini & Rossi.