Sourdough Bread Bowl

    This is my favorite recipe using sourdough hands down. That's why I saved it for last in my sourdough count down. (There are recipes for sourdough pancakes and rolls, but I haven't made either in years.) It's so good Mom and I had it for New Year's Eve, her birthday, and mine. It was inspired by the Red Lobster appetizer, but only loosely. Like most of our made-up recipes the amounts are all estimates and you should feel free to add or subtract anything to suit your tastes. This is really just a rough idea of how to make it. We never make it the same way twice, but it's always delicious.   

  First make your sourdough, recipe here: http://batsbizarre.blogspot.com/2014/03/make-your-own-sourdough-bread.html, but after the second raise place one loaf in a round pan that has been sprayed with non-stick spray instead of a loaf pan.

   While that is baking you can make your sauce.  

   Sauté chopped garlic, onions, and fresh mushrooms, if using, in a pan with butter for a minute or two. Add 1 cup cubed, peeled and deveined shrimp. Once the onions and garlic soften add about a tablespoon of flour and cook until the flour no longer tastes raw. Add enough milk to make a thin gravy, salt, pepper, a dash of hot sauce, kale, and or spinach. Stir. Test your seasonings and add your cheese,  Monterey Jack and processed cheese loaf together are great in this, add caned mushrooms, if using, one can of crabmeat, and squid. If you are adding fish now would be a good time. Cook until the cheese melts and your seafood is cooked; if the sauce gets too thick add some water or milk.

   Once the bread is done cut the loaf in half and hallow out the halves with a fork. Toast the innards you removed in a toaster oven or on broil for a second or two in the oven. (Watch it carefully if using the oven.) Spoon the sauce into the pie and enjoy. (If you make enough sauce you can fill both the top and the bottom and get two meals out of it.)        

              

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Make Your Own Sourdough Pizza

 
  Sourdough makes for a fantastic pizza crust; crisp enough for my thin crust loving mother yet bread like enough for me, who personally thinks thin crust tastes like a cardboard cracker. Plus if you make the full recipe you get enough dough for a pizza and a loaf of bread. All you have to do is follow the recipe for bread I shared last week until after you knead the dough then you roll it flat and put it on a cookie sheet covered with cornmeal. Then put on your tomato sauce and toppings on and bake at 400 degrees for 15-20 minutes.  Find the recipe for bread here: http://batsbizarre.blogspot.com/2014/03/make-your-own-sourdough-bread.html

A good tomato sauce isn't very hard either. Simply combine about 3/4 of a can of tomato paste with about a half a cup of water -basicly enough to make it spradable- a sprinkling of oregano, basil, garlic powder, sugar, salt, and pepper, or whatever seasonings you prefer in a sauce pan over low heat for a few minutes so the flavors mesh. -We don't measuer much here, you just have to taste the sauce and make sure the seasonings are right.-

The topings are up to you. We like an everything kind of pizza. Anchoves, onions, spinach, peppers, olives, sausage, even kale. If we have any freash, we like to add exrta basil and sliced tomatos. You have to fry the breakfast sausage seperately before adding it and the onions and bell peppers taste better if you caramelize them first, but everything else can go on as is. Then cover everything with cheese, mom and I use Monterey Jack and a little Romano, but any readly melting cheese is good. Try putting some kale on top of the cheese too. It's crunchy and good!


                     Thank you for reading Bats Bizarre's offical blog. Have a bat-tastic day!