Thanks to Sharon for asking how to start a starter – it’s probably a puzzle for several others.
For one thing, it seems you’re not supposed to use the whole thing. Apparently starter can be handed down through generations if handled right. Handled not right, you now must make your own, a three-day process.
The recipe below comes from globalgourmet.com. And if you want to know how to feed the starter so that it never goes away again – consult “Classic Sourdoughs,” by Ed Wood, or “The Bread Bible,” by Rose Levy Beranbaum, also known as the diva of desserts.
After reading up on sourdough, I never again will complain about how much a loaf costs!
As for the shredded beef tacos, Norma Nuñez of La Cueva says her recipe, reduced to serve eight, will probably not taste the same as the burritos she serves at her restaurant because they are made in such large quantities. But she says the recipes will make a good burrito or soft taco.
Alice wrote some time ago, searching for the Denver Dry Goods lemon chiffon pie of her youth. We got one from Fred Batchelor, the former chef.
Bill wants a bottle of Bar None coleslaw dressing. Any leads?
Look for popover recipes next time. Until then, bon appetit.
Staff writer Ellen Sweets can be reached at 303-820-1284 or esweets@denverpost.com.
Sourdough Starter
To make an authentic San Francisco loaf, you are expected to use unbleached white flour, which is in most grocery stores.
Ingredients
1 1/2 cups lukewarm milk
1/4 teaspoon active dry yeast
1 teaspoon honey
2 cups unbleached white flour, divided use
1/4 cup bottled spring water
Directions
Place milk in a mixing bowl. Sprinkle yeast over milk. Whisk in honey and and 1 1/2 cups of the flour. Cover with plastic wrap and let sit at room temperature (72-76 degrees) for 72 hours.
After 72 hours, stir in spring water and whisk in the remaining 1/2 cup flour. Cover again with plastic wrap and let sit at room temperature for 2 hours. The mixture should be bubbly and have a sour, tangy aroma.
Remove the amount of starter the recipe calls for and set aside.
Transfer remaining starter to a sterile glass jar and replenish it by mixing in 1/2 cup water and 1/2 cup flour. Cover tightly and store in the refrigerator for up to 1 month.
Beef Burritos
This recipe is adapted from one Norma Nuñez sent us. It is from her cookbook, “Recetas de mi Esposo (My Husband’s Recipes).” Makes 8 burritos.
Ingredients
2 pounds beef stew meat
2 garlic cloves, peeled
4 cups boiling water
1 teaspoon cooking oil
1 onion, sliced
1 jalapeno, sliced into strips
1 medium tomato sliced
Salt and pepper
8 flour tortillas
Directions
In a stockpot or large saucepan, simmer stewing meat and garlic in water until meat is tender, about 30-40 minutes. Remove, covered, and set aside.
In a skillet, heat a teaspoon of oil. Sauté onion and jalapeño until onions are translucent and slightly browned. Add sliced tomatoes and cook 2 minutes.
Shred cooked beef and add to onion mixture, with 1/2 cup of the broth that the beef and garlic were cooked in. Simmer on low heat 15-20 minutes (if the beef is dry, add some of the broth). Season to taste with salt and pepper and serve on tortillas.
Denver Dry Goods Lemon Chiffon Pie
Ingredients
1 envelope unflavored gelatin
1/4 cup cold water
4 egg yolks, slightly beaten
2/3 cup sugar
2 teaspoon grated lemon peel
1/2 cup lemon juice
1/4 teaspoon salt
2 drops yellow food coloring
4 egg whites
1/2 cup sugar
1 baked 9-inch pastry pie shell
Directions
Soften gelatin in water. Set aside.
Mix egg yolks, sugar, lemon peel, juice and salt in top of double boiler. Cook over simmering water, stirring constantly, until mixture is slightly thickened. Blend softened gelatin into the egg yolk mixture until gelatin is dissolved. Add food coloring. Cool until mixture is partially set.
Beat egg whites until frothy. Gradually add 1/2 cup sugar, beating constantly until stiff peaks are formed. Spread over gelatin mixture and fold together. Turn into pastry pie shell. Chill until firm.
