Sourdough Whole Wheat Bread with Caraway & Star Anise

Ingredients:

• 230g ripe sourdough starter

• 413g (1 1/2 to 1 3/4 cups) warm water (100 F)

• 60g (4 tbsp) honey/maple syrup

• 596g all purpose flour

• 254g whole wheat flour

• 14g (2 1/2 tsp)kosher salt

• 4g (2 tsp) caraway seeds, divided

• 1 tsp ground star anise or aniseed

• 2 large eggs, beaten

• 2 tsp water

• 2 tsp instant yeast, optional

• cooking spray or oil

• In a large bowl, add all purpose flour, whole wheat flour, salt, 1 tsp caraway seeds, ground star anise or aniseed and instant yeast, if using. Stir to combine.

• In the bowl of a stand mixer, add sourdough starter and 354g (1 1/2 cups) of warm water. Whisk to dissolve the starter.

• Reserve 2 teaspoons of the beaten eggs in the refrigerator for brushing on loaves before baking.

• Stir in the honey or maple syrup and egg to the starter mixture.

• With the dough hook attachment, add flour mixture in portions, and mix on low sped until no flour remains. If the dough is too stiff, slowly drizzle in the 1/4 cup of remaining water. This should be a soft, but not wet dough. Increase the speed to medium (mark 4-5) and knead dough for 5 minutes.

• Coat a large bowl with cooking spray or oil and place dough in bowl, cover and let proof for 3 to 4 hours if no yeast is used in dough or for 1 to 1 1/2 hours if yeast is used.

• Coat two 9-inch loaf pans with cooking spray or oil.

• Gently deflate dough, cover and rest for 5 minutes.

• Divide dough into 4 equal portions. Roll each portion into a 12-inch rope. Twist two dough ropes together and pinch ends to seal. Place seal side down into bread pan.

• Repeat this process with the other two pieces of dough rope. Cover pans and let dough rise for 2 to 2 1/2 hours if no yeast is used or for 40 to 50 minutes if yeast is used.

• As dough is nearing the end of its proofing, heat oven to 375 F (350 F for convection). Once dough has risen to twice its size, brush loaves with the reserved egg mixture. Sprinkle the remaining 1 teaspoon caraway seeds onto the loaves.

• Place pans in the oven and bake for 30 to 35 minutes until loaves are brown and register an internal temperature of 190 F.

• Let loaves cool for 5 minutes in pan before removing to wire rack and allow to cool completely before cutting.

Yields: 2 loaves

Notes&Tips:

• Sourdough Whole Wheat Bread with Caraway and Star Anise is a bread that you would enjoy and come back to again and again.

• I have tried different add on to this bread. Fennel and Star Anise is another favorite. You can use herbs iso the spices, too. Or chopped nuts and seeds.

• This bread can be toasted for breakfast or used as the base for your sandwiches.

• For me, just dabbing some butter on is my ultimate comfort. And don't worry about the spices being too strong, as it's only a subtle taste, and you'll crave for more of it.

Asparagus Soup

Ingredients:

• 1 lb. asparagus, wash, trim and cut into 1 inch pieces

• 5 to 6 cups vegetable or chicken broth

• 1/4 cup cilantro leaves, roughly chopped

• 1 tbsp olive oil

• 1 potato, peeled and diced

• 1 tsp ground turmeric

• 1/2 tsp ground cumin

• salt and pepper to taste

• keep a few of the asparagus tips for garnishing the soup

1. Heat oil in a large soup pot over medium heat.

2. Add asparagus and potato; cook, stirring occasionally for about three minutes.

3. Pour five cups vegetable broth into pot; add cilantro, turmeric and cumin. Cover and bring to a boil. Reduce heat and allow to simmer for 15 minutes.

4. Using an immersion blender, process until smooth.

5. Add salt and pepper to taste.

6. If soup is too thick, use the additional cup to broth bring it to your desired consistency by adding a quarter cupful at a time.

7. Garnish with asparagus tips and serve with your choice of bread or salad.

Notes&Tips:

• I love soups! And this Asparagus soup is no exception. It is smooth and creamy and mmmmm so good!

• The potato is the soup is basically for helping to thicken without having to add cream.

• I served this soup with focaccia bread.
  

Soba Noodles with Butterfly Tiger Shrimps & Baby Bok Choy

Ingredients:

• 12 ounces soba noodles

• 1/4 cup vegetable oil

• 3 tablespoons low-sodium soy sauce

• 3 tablespoons tamari

• 1 teaspoon agave syrup or honey

• 2 large shallots, thinly sliced and separated into rings

• 6 garlic cloves, coarsely chopped

• 1 teaspoon finely grated lime zest

• 2 tablespoons fresh lemon juice

• 1 pound tiger shrimp, shelled and deveined but keep the tail on

• 5 to 6 baby bok choy, rinsed and dried

• Salt and pepper

• 2 scallions, finely chopped

• 1/4 cup chopped cilantro, leaves and stems

• 1/4 teaspoon crushed red pepper

• Lime wedges, for serving
  

1. Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, 2 to 3 minutes. Drain and rinse under cold water. In a medium bowl, combine 2 tablespoons of the oil with the soy sauce, tamari and agave syrup. Add the noodles and toss.
   

2. In a skillet, heat 1 tablespoon of the oil. Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes. Using a slotted spoon, transfer the shallots to paper towels. Add the garlic to the skillet and cook over low heat until golden and crisp, 2 minutes. Transfer the garlic to the paper towels.
   

3. Light a grill or preheat a grill pan. In a bowl, combine the lime zest and juice with the remaining 1 tablespoon of oil. Stir in the shrimp and season with salt. Grill the shrimp over high heat, turning once, until glazed and just white throughout, 3 minutes.
   

4. Arrange the noodles on a large platter. Sprinkle with the scallions, cilantro, crushed red pepper and the fried shallots and garlic. Arrange the shrimp on top and serve with lime wedges alongside.