Churros are traditionally made with boiling water. Boiling water would kill the yeast in the starter, so use hot tap water instead for this recipe. You can use a fryer if you have one, but the larger surface area of a big sauté pan actually makes it easier to work with the churros.
ABOUT HYDRATION
The recipe calls for sourdough starter at "100% hydration." That means that the starter should be equal parts flour and water, a fairly runny mixture.
Sourdough Churros
Makes about 16 churros
INGREDIENTS
½ cup sourdough starter (100% hydration)
2 cups plus 1 tablespoon all-purpose or high-gluten flour
1½ teaspoons salt
2 cups plus 1 tablespoon hot water (not boiling)
Oil for frying
Granulated sugar or confectioner’s sugar for dusting
STEPS
• Mix the sourdough starter, flour and salt. Add the hot water and mix until you get a smooth, runny dough, maybe a little thicker than pancake batter. Let the dough rest for about 20 minutes while you heat the oil.
• Pour 1–1½ inches of oil in a sauté pan and heat to 350°F.
• Pour the dough into a pastry bag with a large tip. (Of course, if you have a churrera – a big dough syringe made especially for churros – use it instead!) Squeeze dough into the hot oil gently but quickly and “cut” the stream of dough with a butter knife when each churro is the desired size. You may fry 3 or 4 churros at a time, or make a spiral of dough in the oil and cut it into pieces later.
• Fry to a golden brown, turning the dough over in the oil to ensure even cooking and color. Remove the churros from the oil when golden brown and put them on a plate lined with paper towels to absorb extra oil.
• Sand them with granulated sugar while they are hot, or (as my daughters prefer) wait until they cool to powder them with confectioner’s sugar. They are also delicious with cinnamon sugar or honey.
• Serve with rich, thick hot chocolate.
SOUP’S ON
Chris – I always thought of “soup” as an onomatopoetic word – the sound you make as you slurp a big spoonful of rich broth filled with delicious ingredients that have been slowly simmered into tender goodness. Other than the hottest days of summer, soup was an essential part of our daily diet.
Another great feature of soup is that it is endlessly adaptable to the ingredients at hand and nearly foolproof. And soup is the magician’s hat where you can dump in leftover little bits of meat, vegetables, rice and pasta to create one-of-a-kind masterpieces. Your soups may never be the same twice but they are always nourishing and economical.
Daniel – Soup and stew recipes can be good “entry level” recipes. They are usually very forgiving, easily accommodating substitutions, with preparation and assembly at a comfortable pace, and often no advanced techniques are required. If your ingredients are good and you take some reasonable care in preparing them, even novice cooks can produce very tasty results.
Let’s start with a basic chicken stock and explore a few variations.
Chris
The key to great soup is great broth. And this simple recipe will provide about 1 gallon of the liquid gold to use or freeze. When I make chicken, I save all the trimmings (breast bones, wing tips, etc.) in a freezer bag. Once the bag is full it’s time to make stock. You can even use the chicken or turkey carcass after it has been roasted.
Chicken Broth
Makes 4 quarts
INGREDIENTS
1 chicken or 3 pounds chicken parts
1 onion, skin on
1 stalk celery (with leaves)
1 carrot, washed
1 bay leaf
5 peppercorns
STEPS
• Rinse the chicken and put it in a large stock pot with 5 quarts of water. Add all the other ingredients and bring to a boil. Lower the heat to a simmer and skim any froth that has formed on top of the pot. Simmer, partially covered for 1 hour.
• Remove the chicken to a colander over a bowl and let sit until it is cool enough to handle. Separate the meat from the skin and bones and reserve.
• Return the skin and bones to the pot along with any accumulated drippings and simmer for another 3 hours, until the liquid is reduced to approximately 4 quarts.
• Use a strainer or a China cap (photo at right) to pour the broth into a container. Discard the remaining skin, bones and vegetables.
• Let the broth cool and then refrigerate overnight. A layer of fat will form on the top and the liquid will become gelatinous. Remove the fat. The broth is now ready to be used in a recipe or stored in the freezer in 1-quart zipper bags.
Chris
The best part of having a cold in our house was the regular doses of pastina as a cure-all. It was often served as the first solid food for infants because of its nutritive value and easy digestibility. Pastina is very finely cut pasta in the shape of stars!
Pastina in Brodo
Makes 4 servings
INGREDIENTS
1 tablespoon butter
1 small onion, diced very fine
1 small carrot, diced fine
½ stalk celery, diced fine
½ cup pastina
1 quart chicken broth
STEPS
• Melt the butter over medium heat in a 3-quart saucepan. Add the onion, carrot and celery and sauté gently until they are softened but not brown.
• Add the broth and bring to a boil.
• Stir in the pastina and cook until it is tender, about 5–6 minutes.
• Serve it just as it is or add some of the reserved chicken cut into small pieces and top with grated Romano cheese.
Chris
At least three times a week, my grandmother would preface whatever we were having for dinner with a steaming bowl of “zuppa scarola” or escarole soup. She would hold up the ladle and ask everyone “Do you want some scarole?” I had no idea what it was. It just looked green and slimy. Now I wish I had said yes every time. Escarole has a very mild flavor and it is the most tender of all the soup greens. It only needs