8. Soup: It's All About the Broth

8. Soup: It's All About the Broth

What makes soup good? The broth. What makes good broth? Your kitchen scraps, water, heat, and time. Learn how to make amazing soup by making amazing broth. This episode is wide open for creativity and using what you have in your kitchen. We'd love to hear from you. Please send us your comments, questions, corrections, and suggestions: otherfoodadvice@gmail.com. We look forward to hearing from you and creating season 2! Enjoy! Sam & LC

7. Delicious, Easy, Sourdough Bread

Tools: Large mixing bowl Kitchen scale Wooden spoon Sharp knife or razor Cooling rack Parchment paper Dutch oven Recipe: (From King Arthur Flour [https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe]) 227 g fed starter 397 g lukewarm/room temp water 600 g flour 18 g salt 1. Feed 100g of starter with 100 g of water and 100 g of flour and let it get bubbly and double in size at room temperature. This takes 5-10 hours depending on room temp and how long it's been since you've fed your starter. 2. Combine starter, water, flour, and salt to form a dough. It will be fairly sticky. 3. Cover the bowl with plastic wrap or a silicone cover, or a damp kitchen towel, and let sit one hour. 4. After 1 hour, pull up one side of the dough to stretch it and fold it over itself. Turn the bowl to do this several times. Then let rest another hour. 5. Stretch and fold, then rest another hour and stretch and fold again (Do several stretch and folds a total of three times). 6. Cover the bowl with plastic wrap or a silicone cover and let it rest in the fridge overnight and up to two days. When you're ready to bake: 1. Turn the dough out onto a lightly floured surface and let rest for 15 minutes. 2. Shape the dough into a ball, place parchment paper in the bottom of your dutch oven (alternatively, use oil and corn meal. I always use parchment paper). 3. Let rest 2 1/2 to 3 hours to come to room temperature. 4. Check the dough at about 2 1/2 hours by pressing your thumb into it. If it bounces back, give it more time. If it stays indented, preheat your oven to 500 F. 5. The recipe says to preheat your oven for an hour, but I don't want to use that much fuel/electricity, so I stop at 30 minutes. 6. Sprinkle some flour on top of your dough, score it with a sharp knife (I use an Xacto knife) or a razor blade. 7. Cover and put it in the oven. Immediately turn the oven down to 450 F. 8. Bake for 45 minutes covered, then take the cover off and bake 15 minutes more (at 450 F the whole time) 9. When the bread is done, turn off the oven and cool the loaf on a cooling rack for at least an hour. 10. Bread slices best when it is fully cooled. It usually takes more than an hour. It kinda tastes best when it's a little warm, though. Have fun. Enjoy! Let us know if you have questions: otherfoodadvice@gmail.com We love this: https://youtu.be/J1DAmmROUX8?si=T7G543vPGZ5EliSU [https://youtu.be/J1DAmmROUX8?si=T7G543vPGZ5EliSU] (Bread song by Anya Nami)

6. How to Make Delicious Squash

LC and Sam discuss various ways to make different squashes. At the end, they remember to tell you what the oven temp and timing should be. Please let us know your questions, comments, corrections, and suggestions: otherfoodadvice@gmail.com Enjoy! Sam & LC

5. Porketta (It's a Pork Butt!)

Tools: Slow cooker Cutting board & knife Recipe: Start by making the seasoning: (Here's a handy link) https://www.midwexican.com/iron-range-porchetta-seasoning/ [https://www.midwexican.com/iron-range-porchetta-seasoning/] 3 teaspoons dried basil 2 teaspoons dried rosemary 2 teaspoons dried oregano 2 teaspoons dried thyme 3 teaspoons fennel seeds 3 teaspoons dried celery 3 teaspoons dried parsley 1 Tbsp red pepper flakes (optional) Then: 1. Mince a small to medium onion and a few cloves of garlic. 2. Place pork butt into the slow cooker. 3. Rub onions and garlic onto the pork butt. 4. Rub seasoning onto the pork butt. 5. Add at least 1/2 cup of broth or water to the slow cooker. 6. Cook on low 10-12 hours or high for 5-6 hours. (Low and slow is recommended). 7. When done cooking, shred with two forks. LC's favorite way to eat it: Toast a homemade slice of sourdough bread. Place toast on a baking dish. Top with porketta and a slice of cheddar cheese. Broil on high for 8 minutes. Yum! Note: we looked it up, and pork butt is actually a shoulder cut. Please email us with questions at otherfoodadvice@gmail.com. Enjoy! Sam and LC

4. Beef: Baked Steak & (bonus) Slow Cooked

Baked steak recipe: Tools: Close-fitting glass baking dish (such as a pie dish) Knife & cutting board Kitchen scale (optional) Recipe: 1.5 pound steak, about 1 inch thick (600-700 grams) 1/2 medium yellow onion, sliced thin Olive oil To taste: Salt, pepper, poultry seasoning, smoked paprika Aged chedder cheese, also to taste (Sam used 75 grams) 1. Place half of the sliced onions on the bottom of a clase-fitting glass dish. 2. Drizzle with olive oil. 3. Season the steak and place on top of the onions. 4. Cover with the remaining onions. 5. Top with cheese. 6. Bake in a toaster oven at the highest setting for 30 minutes. If you only have an oven: bake at 400 F for 35 minutes. Email us with questions! otherfoodadvice@gmail.com. Enjoy! Sam and LC