recipes

USING FRESHLY MILLED STONE GROUND FLOUR

Biscuits 

Sifted Rouge De Bordeaux flour- 680 g

Granulated Sugar- 55g

Baking powder- 45 g

Salt- 10g

Cold Butter- 225g

Eggs- 2 eggs (100g)

Full Fat Greek Yogurt- 215g

Milk- 140g

Scale together: flour, granulated sugar, and salt. Sift in the baking powder and whisk dry ingredients until fully mixed- freeze dry ingredients in bowl for 1 to 2 hours.

Cube the butter into 1 inch pieces and leave in refrigerator on plate until ready to use.

Mix yogurt, milk and eggs until fully combined (I use a fork)- set aside in the refrigerator.

Preheat oven to 425 f standard/

400 f convection.

Make egg wash:

1 egg

Splash of water

Pinch of salt

Once the dry ingredients are cold, remove from the freezer. Toss the butter into the dry ingredients and pinch the butter cubes slightly to flatten.

Toss once again and pour onto work surface. Using a rolling pin press and roll the butter into the flour. Continue to scrape, recollect and mix with a metal or firm plastic bench scraper. I usually do the process of rolling and recollecting 4-5 times working quickly so the butter doesn’t melt into the flour. The final result should be flakey without noticeable chunks of white butter.

Return mixture to bowl and add wet ingredients. Mix with a spoon or rubber spatula, folding until cohesive.

Flour work surface generously and remove biscuit dough from the bowl. Flour the top of the dough mass and flatten into a rectangle. Roll to desired thickness. I recommend an inch.

Parchment 2 medium size or one full sized  sheet tray. Brush or toss off excess flour from top of biscuit dough and cut rounds with biscuit cutter. The excess dough can be either be reworked and rolled to make more or I just cut the excess dough into smaller pieces with a bench scraper and bake them as little biscuit babies maybe.

Place biscuits on pan and egg wash the tops with a pastry brush.

10-15 minutes depending on the size. The tops don’t get all that dark in a standard oven so it’s always best to check the bottoms which should be a deep golden brown.

Cool on a wire rack and wait a few minutes. They’re good for a day or two

*** These biscuits are very tender and delicious with butter and jam. For a more durable biscuit, something you could do a little sandwich with, I would recommend making the dough a little drier and mixing a bit more. You could either replace the milk with yogurt or do 200g of yogurt to 100g milk depending on your flavor preference.

Sugar Cookie

Adapted from Southern Ground by Jennifer Lapidus

  Ingredients 

 464g sifted Rouge de Bordeaux flour

1 teaspoon baking powder 

1 teaspoon fine sea salt 

½ teaspoon baking soda 

½ teaspoon nutmeg, ground 

120g brown sugar 

200g granulated sugar 

290g (1¼ cups) salted butter 

orange zest from 1 orange 

1 egg 

1 egg yolk 

10g vanilla paste 

20g (1 tablespoon) honey 


 Instructions 


 1 Preheat the oven to 350°F. Line two baking sheets with parchment paper. 


2 Measure the flours, baking powder, salt, baking soda, and nutmeg into a medium bowl and whisk together. Set aside. 


3 In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, room temperature butter, and orange zest on medium - high speed until fluffy. Add the eggs and vanilla and mix until fully incorporated, then add the honey.


4 Add the dry ingredients to the butter mixture and mix to combine. Turn the dough out onto a sheet of plastic wrap, wrap it in the plastic, and refrigerate for at least 20 minutes or up to overnight to firm up the dough. 


5 Scoop and roll the dough into 40-gram balls, then roll them in the granulated sugar to coat, and set them on the prepared baking sheets. Gently press down on each cookie with the palm of your hand to flatten them slightly. 


6 Bake for 10 to 12 minutes, until the cookies take on only a bit of color on the edges and the bottom and are still quite soft (they will set up as they cool). 


7 Remove the cookies from the oven. Let the cookies cool completely on the cookie sheets and then transfer to an airtight container, where they can be stored at room temperature for 4 or 5 days. 

Savory Corn Cakes 

3/4 cup Sub Rosa sifted wheat 

3/4 cup Sub Rosa whole corn meal 

Teaspoon salt 

Pepper to taste

4-5 canned chipotle peppers 

2 cups sharp white cheddar 

1/4 cup chives 

3-4 cobs worth of corn 

2 eggs 

1/2 cup milk 

Enough Oil for a shallow fry 

Prepare the corn by removing its kernels with a knife into a medium to large bowl, discard cobs.

Thinly slice chives followed by chipotle peppers, add both to the bowl with the corn. 

Add the rest of the ingredients to bowl and mix until fully combined. 

At this point the batter can be stored in the refrigerator for up to a week or fried the same day. 

To fry, add preferred frying oil to pan until it reaches 1-1.5 inches up the sides. Heat to 350 or test the temperature by using a bit of batter or tiny scrap of bread. It should sizzle well and float. 

Flip after 2 minutes and finish on other side.

Remove from oil and allow to drain on a paper towel and plate.

Enjoy on their own with a little salt on top or make a dipping sauce of your choice. I like going simple with some sour cream, lime juice, and salt. 

Sub Rosa Corn Dog

  • 3/4 cup Sub Rosa whole cornmeal 

  • 3/4 cup sifted rouge de Bordeaux (or other Sub Rosa sifted wheat)

  • 1 tbsp salt 

  • 1 egg 

  • 2 tbsp honey 

  • 1 cup buttermilk (or more for desired consistency, will vary with cornmeal coarseness) 

  • 2 tsp avocado oil

  • Mix together all dry ingredients, then all wet ingredients, tand combine until til smooth. You want the batter to the thick but not clumpy, in order to evenly coat whatever you are frying. 

  • Heat about 1.5 inches of oil in a large Dutch oven or deep frying pan to 350 degrees. 

  • Skewer the hot dogs & dunk into fry batter. Pour the fry batter into a tall drinking glass for easier dunking & shaking off excess. 

  • Deep fry & enjoy!