Sunday, August 17, 2008

enchilada sauce

Made chicken enchiladas earlier this week with sauce I had previously made and was totally delish! Unfortunately, I don't remember where I got the recipe...ATK cookbook? Gourmet cookbook? Elsewhere? Maybe I have it stored on the home office computer. With leftover roast chicken, which was perfumed with garlic, butter, rosemary, thyme and lemon, they were outstanding.

Made some KAF "Pain au Levain" yesterday; Beckey got to try it hot for the 1st time, to rave reviews last night. Set up some dough for sourdough waffles tomorrow morning; I had to use the old buttermilk, which was about to expire. Decided to start another buttermilk-based "starter", as follows:

2 cups buttermilk
1 cup AP unbleached flour
1 cup rye flour
1/2 cup sourdough starter

I'll use it to make some bread tomorrow, perhaps grandma's recipe, or some close "clone"

Gotta get up early for mountain biking tomorrow with Dale. Bye for now.

(2008-09-04 Ed Note: the sourdough waffles were light, fluffy and delicious! A lot lighter/crisper than the same KAF recipe I made with milk substitution. Although they don't freeze as well as the ones with milk, which were somehow more tender.)