Turkey or Chicken Club Sandwiches

  Turkey or Chicken Club Sandwiches

Hi everybody,

My smiley face is not in its place today because I'm deeply saddened. Before I get into my post...

I would like to send out my condolences to all those dealing with the terrible losses that hit the school of Sandy Hook Elementary in Connecticut. The tragic senseless killings are affecting us all. The killing of innocence little children is unimaginable, unthinkable, and unspeakable; yet it happens.  My thoughts and prayers are with those families, for their lives are forever changed, because they have experienced the unimaginable, the unthinkable, the unspeakable.

If you so happen to see a child nearby;
Show him or her some love, 
Give a child a hug today...
And pass the love along.     

Concluding, on to the recipe, this is a simple, basic, whatever you like on your club sandwich recipe. I used the two smaller Sourdough French Rolls  for the bread, but you can use whatever bread you like. Here's what I did...

Turkey or Chicken Club Sandwiches

Ingredients

Sourdough French Rolls or Bread of your choice
Turkey or Chicken; Deli Slices, I used Smoked Turkey Breast with Sun-dried Tomato
Shredded Lettuce (not shown)
Tomato Slices
Cheese Slices, your choice
Mayonnaise
Chives or Onion Slices
Guacamole, homemade or store-brought
Honey Mustard
Dill Pickle, slices
Salt & Pepper to taste (not shown)
Garlic & Herbs Butter, homemade or store-brought

Split rolls in half horizontally, butter halves with garlic butter and toast lightly.

In a small bowl mix together 2 tablespoon chopped chive and 1/4 cup mayonnaise.

Spread on the toasted sides of the breads along with honey mustard and guacamole.

Add turkey slices to one halve of the toasted bread along with lettuce and tomato, sprinkle with salt & pepper, if desired and top with cheese slices.

Place top halve over the cheese slices and serve with dill pickles slices.

This is my favorite way to eat my club sandwich, but this "recipe" can easily be adapted. 

ENJOY! Come again... 

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Sourdough French Rolls: Cheesy Garlic French Loaf

Sourdough French Rolls: Cheesy Garlic French Loaf

Hi everybody :)

I'm continuing with my sourdough adventures today. I decided to try out this recipe using the Herman Sourdough Starter , although it's from the The Taste of Home Baking Book.  The recipe was design to make two loaves, but I divided the 2nd dough loaf in half to make two smaller loaves and one big loaf from the 1st. dough half. Here's what I did...

 SOURDOUGH BREAD
Sourdough French Bread

Prep: 15 min. + rising  BAKE: 20 min. + cooling

1   package (1/4 ounce) active dry yeast
1 3/4  cups warm water (110° to 115°)
4 1/4  cups all purpose flour
1/4 cup Sourdough Starter
2 tablespoons vegetable oil
2 tablespoons sugar
2 teaspoon salt

CORNSTARCH WASH:
1-1/2 teaspoons cornstarch
1/2 cup water

1. In a large mixing howl, dissolve yeast in warm water. 

 Add the flour, Sourdough Starter, oil, sugar and salt; mix well.

Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). 

Place in a greased bowl, turning, once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. 

Roll 1st half portion into a 12-in.X8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch ends to seal. Place seam side down on two greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes. Divided 2nd half in halves again and continue shaping into smaller loaves, cover and let rise until double.

3 With a sharp knife, make four shallow diagonal slashes across the top of each loaf. In a small saucepan, combine cornstarch and water until smooth. 

Cook and stir over medium heat until thickened.  Brush some over loaves. Bake at 400° for 15 minutes. Brush loaves with the remaining Cornstarch wash. I only use the cornstarch wash on the bigger loaf (see how shiny it look below).  Bake 5-10 minutes longer or until lightly browned. Remove from pans to wire racks to cool.

 I made Cheesy Stuffed Garlic French Bread with the bigger loaves, I'm going to make sandwiches with the two smaller loaves. The Cheesy Garlic French Loaf was DELICIOUS!!! REPEAT!

 Stay tuned for the sandwiches :).

ENJOY! Come again...

Turkey or Chicken Club Sandwiches

For a healthier version try :
Honey Wheat Sourdough Rolls 

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Caramelized Onions Cheese & Chive Sourdough Biscuits

Caramelized Onions Cheese & Chive Sourdough Biscuits

Hi everybody :)

I'm been missing posting these pass couple of days because I've have these back pains, and the pain medication makes me drowsy. I hate been unable to do anything :(  I'm feeling a little better now, so on with my post. 

I been working on my sourdough experiments, whenever I was not laying down because of the pain. This recipe idea came from a King Arthur magazine. They had a picture of these caramelized onion sourdough biscuit using their starter mixture.  When I saw the Golden Sourdough Biscuit recipe in TOH, I adjusted it to make these biscuits. 

Caramelized Onions Cheese & Chive Sourdough Biscuits

Golden Sourdough Biscuits  adapted The Taste of Home Baking Book
Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
1/2 cup buttermilk
1 cup Sourdough Starter (at room temperature) Sourdough Starter - Taste of Home 
Additional butter, melted

Additional Ingredients
1 Onion, small; sliced thinly about 1/4 cup
1 tablespoon brown sugar
2 teaspoons butter
2 tablespoons Chives
1/3 cup Cheddar Cheese

In a small saucepan, place butter, brown sugar, and onion over medium heat. Stirring until butter melt and sugar dissolved, reduce heat to low. 

 Cook for about 20 minutes, covered until onions are golden brown.  Set aside to cool.

In a bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Add the additional ingredients with the caramelized onions. 

 Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork.
Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. 

Cut with a floured 2 1/2-in biscuits cutter. Place 2 in apart on a grease baking sheet.

Bake at 425° for 12 to 15 minutes or golden brown. Yield: about 1 dozen. Brush tops with melted butter. Remove from pan, cool on wire rack.

What I Did and/or Think:

The changes I made are in Bold, Italic and Purple.
The Taste: I love the savory flavor of the biscuit. The caramelized onions added a little sweetness, the cheese and chives blended well together. They smelled delicious while cooking too, which is always a plus :). 


I thought the biscuit would be perfect with sliced ham, so I made ham sandwiches, using deli ham, cheddar cheese, and honey mustard. DELICIOUS! REPEAT!

ENJOY! Come again...

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AND






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Sourdough Starter # 2: How To

Sourdough Starter # 2: How To

Hi everybody :)

Well, this is starter # 2, this recipe is very similar to the Herman Sourdough starter but does  not include sugar, salt, or milk in the starter mixture. It's adapted from The Taste of Home Baking Book  and take only 2 days to ferment whereas the Herman starter take 3 days.

Sourdough Starter                                                                Starter Food (see key steps)
 
PREP: 10 min. + standing YIELD: about 3 cups                    1 part water
1 package (4 ounce) active dry yeast                                       1 part flour
2 cups warm water(110°to 115°)
2 cups all- purpose flour                                                           

In a large mixing bowl, dissolve yeast in warm water;  let stand for 5 minutes. 

 Add flour; stir until smooth. 

Cover loosely with a clean towel. Let stand in a warm place (80°- 90°) to for 48 hours; stir several times daily (the mixture will become bubbly and rise, have a yeasty sour aroma and a transparent yellow liquid will form on the top).

Use starter for your favorite sourdough recipes. Refer to the key steps in maintaining your starter.

Making a starter is pretty basic and simple. The main key steps are: 

Key Steps for a Successful Starter

1.  Prepare your starter in a sterilized non-metal container.  Starters contain acid that can react with metal. Use a large sterilized container made of glass, ceramic or plastic, because starter increase in volume and a small container will overflow.

 2.  To use, bring starter  to room temperature (80° to 90°) (2 -12  hours); this could take hours so plan ahead. After using, replenish, feed, or nourish the starter by using equal amounts of starter food to restore the volume (in this case use equal parts of water and flour) (For example, if 1/2 cup starter was removed for a recipe, combine 1/2 cup all-purpose flour and 1/2 cup warm water. Stir into starter.) Let starter stand in a warm place (80° to 90°) until light and bubbly, stir starter cover and refrigerate. (This could take hours also.)

3.  Store starter in refrigerator. If starter is not use in 2 weeks, it need to be feed to keep active, To nourish, remove half of the starter and share with a friend or discard. Move remaining starter to a large bowl, add equal parts water and flour and repeat the latter part of step #2
 
4.  If used and replenished or nourished at least once every 2 weeks, the starter should remain active indefinitely.

5. Starter should have a yeasty sour smell. Discard a starter if it develops an offensive odor, changes color or becomes slimy or Stringy, which means it's spoiled. Sterilize the storage container before using it for a new batch of starter.

I will be sharing what I made with this starter recipe soon, so stay tune :)

Feeding the starter











 

 Starter after feeding













What I think:

Although this experience was a bit tiresome with the days and hours of waiting, the results was well worth it. "NO PAIN, NO GLORY!"

ENJOY! Come...

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Sourdough Starter # 1: How To

Sourdough Starter # 1: How To

          Herman Sourdough Starter "Passing the Cup"

 Hi everybody :)

I been very busy around here lately.

And I been making sourdough starters. Two starters to be exact, the first starter recipe is the Herman Sourdough starter the second is a starter from Taste of Home. After during some intense reading and practicing, today I'm ready to sharing with you the steps in making your own Sourdough Starters.

The story behind the Herman Sourdough Starter is that it was pass around in the South like gossip :) In the spirit of Southern hospitality, a cup of the starter was given to a friend with recipes and instructions on how to use and care for it. In turn, the friend would pass it along to another one with the same information and so on. 

Being a southern and in hopes of keeping the tradition going I bring you my "cup" of sourdough starter :)

Herman Sourdough Starter adapted Southern Living 1982 Annual Recipes

1 package dry yeast
1/2 cup warm water (105° to 115°)
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons sugar
2 cup, warm water (105° to 115°)
Herman Food (recipe follows)

Dissolve yeast in 1/2 cup warm water: let stand 5 minutes. Combine next 3 ingredients in a medium-size nonmetal bowl; mix well. Gradually stir in 2 cups warm water. Add yeast mixture, and mix well. 

Cover loosely with plastic wrap or cheesecloth and let stand in a warm place (80° to 85°) for 72 hours, stirring 2 to 3 times daily.  The pictures below are how it look 

After 3 Days: Herman Sourdough Starter 

The bubbly mixture before stirring the mixture have separated, it okay because that what it do. You would notice little bubbles will appear at the top.

Below: This is the side view of the separated mixture, notice the transparent yellowy part is on top and the white part is on the bottom. Yeast in action :)

Just stir the mixture to combine. Do this several times a day or at least 3.

To Use: Remove sourdough starter from refrigerator and let stand at room temperature at least 1 hour. Stir well, and measure amount of starter needed for recipe. Replenish remaining starter with Herman Food, and return to refrigerator; use within 2 to 14 days, stirring daily.

Repeat the procedure for using and replenishing Herman
Yield: about 7 cups.

Herman Food:
1/2 cup sugar
1 cup all-purpose flour
1 cup milk

Stir all ingredients into sourdough starter, and refrigerate. 
Herman Sourdough Starter Food, mixing








Herman Sourdough Starter after food added.






Note: Herman Sourdough Starter may be frozen. Before using, let thaw at room temperature until mixture is bubbly (about 5 hours). 

To freeze remove desired amount you wish to freeze. Place in freezer containers. Date and label. Thaw and use within 1 year.

 I measure out the starter, I'm freezing.

 The two smaller container are for the freezer the middle container is for more yummy bread recipes I will be posting later, so stay tune :) 

What I think:

Although this experience was a bit tiresome with the days and hours of waiting, the results was well worth it. "NO PAIN, NO GLORY!"

ENJOY! Come again... 

Linked To:
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Jaime @ Mom's Test Kitchen