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Saturday, March 28, 2020

Cooking In Confinement: Carbs



 These are interesting times, aren't they? As you know, I'm living in Spain for the year, which is under lockdown thanks to coronavirus COVID-19. It seems that other parts of the world are beginning to follow suit. Thankfully, we are at least able to get out occasionally and go grocery shopping. I have been cooking through some recipes lately, and wanted to share some that I liked with you. Today we are focusing on carbs. Because what is more comforting in times like these than carbs? Just be sure to keep a balanced diet. 😏






One of my favorite things to make and eat is sourdough bread. Have you ever tried to make your own sourdough starter? It takes a few days and is easier than you think. And you have time to do it, now that we are all stuck at home. Here is one of my favorite videos for how to do it:


Cultivate Your Own Starter

If you are interested in making your own sourdough starter, but aren't sure how to use it throughout the week, the website culturesforhealth.com has tons of ideas for how to use your sourdough starter other than making traditional bread. They also have tips for troubleshooting your starter or bread if it doesn't turn out how you expected.

Why sourdough, you may ask? This article breaks down the reasons why sourdough is healthier to eat. It is an ancient food, and our bodies are more used to digesting it than bread baked with instant dried yeast.

And here is what I have been baking once or twice a week:

Sourdough Baguette

For the baguettes, I made them first with strong white bread flour and they turned out great. But I wanted to experiment with half spelt flour. They turned out equally well, but didn't get as high. That was fine with me. As long as I can still cut them in half to make a sandwich, it's good. Then I made them again with half whole wheat flour and they were equally good. I like to lightly toast mine and top it with extra virgin olive oil, salt, grated tomato, and manchego cheese. Sometimes I just use salted butter. Lydia likes these as a base for pizza. Evelyn loves butter, honey, and cinnamon. Justin has them with cheese and fried eggs. They are quite versatile!


In keeping with the carb theme, I made a few other dishes that we loved. Smitten Kitchen never disappoints, and she has a great recipe for cacio e pepe, which is pasta with just three ingredients: cheese, pepper, and pasta. And salt, if you count that for salting the water. I loved it with a fried egg on top and a side of greens.  


A couple of nights ago, I made whole wheat soaked tortillas. I also made perfectly cooked salmon, complete with a crisp crust. It was set up to be an incredible meal. But just as I brought the dish of salmon to the table, I dropped it and the bowl shattered! No salmon. We couldn't risk shards of ceramic in our food. So I popped open a can of marinated clams, and we enjoyed a delicious meal anyways. Because, tortillas. They are amazing. You prepare the dough the night before and let it soak for 12-24 hours. The next day, you roll out the tortillas (I used two pieces of parchment paper to keep them from sticking) and cook them in a hot pan. So good! Try it. 


So that's a short list of what I've enjoyed cooking lately. What have you been making? Hope you and yours are staying healthy.



1 comment:

Holly Turlington said...

I'm just getting around to catching up on my regular blog reads. I'm loving your updates and that you are getting to enjoy your food, even in quarantine! Thanks for sharing this!

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