Sourdough Pie Crust
2 sticks butter
2 cups flour
1 Tbsp Sugar
1 teaspoon salt
1+ cup sourdough starter
1. Save the sourdough starter you are going to throw out when you feed your starter
2. Chill the butter sticks in the freezer
3. Add dry ingredients together, cut in the butter, or break it up by hand until the butter is about pea sized bits - work quickly so that the butter stays cold.
4. Add sourdough starter all at once and mix together by hand. If there is not enough moisture to combine all dry ingredients add a little more starter or a couple tablespoons of chilled water.
5. Wrap in saran wrap and chill in the fridge
6. Remove from fridge, cut in half, roll into a ball and roll out into crust
7. Butter pie pan, add bottom crust - filling - top crust
6+ cups blackberries
4-6 tablespoons cornstarch or flour
1/2 cup -3/4 cups sugar - don't be a hippy don't skimp on the sugar!
Zest of 1 lemon
Juice of 1/2 - 1 lemon
1/2 teaspoon cinnamon
1/4 teaspoon almond extract
Preheat oven to 400
1. Mix all ingredients together lightly so that the blackberries don't get too mushed or juicy
2. Add atop the bottom pie crust
3. Add top crust or lattice
4. Cut and pinch the sides
5. place in the middle of the oven - 30 minutes at 400
6. place tin foil above and below pie, so crust doesn't burn and so that no drips get on the oven, reduce heat to 350 and cook 20-30 more minutes.
7. let cool
8. serve with haagen dazs vanilla ice cream
2 dense heads of cabbage
(two green cabbages for green sauerkraut, one red and one green cabbage for pink sauerkraut)
2 + tablespoons of fine pink sea salt -salt to taste, too much salt will make the sauerkraut mushy
1. Peel off the outer leaves of the cabbage, wash and save for later
2. Use food processor to grate the cabbage. If you have no food processor, just slice the cabbage as small as you can
3. Add cabbage to large bowl, add salt - tasting as you add
4. Massage in the salt with you hands and mix it around to be sure the salt is evenly distributed. Let sit a little while.
5. Add kraut to half gallon mason jars, press down so it is compact and ideally the juices come over the leaves of kraut.
6. Add a fermentation weight or ziplock bags, doubled with filtered water in them as a weight-tightly sealed so they don't leak.
7. Let sit 3 days to a week depending on salt levels and how how it is in your home or at that particular time of year. place a bowl or plate under the jars as they ferment the liquids may breach the confines of the jar.
6. When it tastes good and fermented and krauty put it in the fridge, it should last a few months
Ginger Arame kraut
Cucumber dill kraut