Sourdough Ninja Spy David (…also two dips!)


To celebrate our 15th anniversary, David and I leave the kids behind and head to Reykjavik to hunt down the northern lights. It has been on my bucket list for years. David, unwilling to part with his sourdough starter, packs it and brings it along with us planning to bake in any of the 18 hours of darkness each day. The hotel manager later told us that David had called her in advance so many times asking so many detailed questions about the kitchen facilities available to us, that she was convinced he was coming to build a bomb.


It is a slightly awkward transition to go from story to recipe and back to story again. But you’re worth it so I’ll try. I don’t know how to make sourdough breads and I plan on not knowing for a very very long time. But I do know how to make amazing things to compliment said sourdoughs. Here are two favorites:


Slow Roasted Garlic

You want to buy the pre-peeled garlic because life may be too short to spend it separating and peeling garlic cloves (unless you love it and then, game on!).

Take 1 c of olive oil and put it into a ramekin (or any other small baking dish).

Add your garlic. Make sure the garlic cloves are each submerged under the oil.

Bake at 220 degrees fahrenheit for at least an hour. Make sure the garlic doesn’t turn brown.

Serve immediately.

While this may seem like the simplest recipe out there, it is such a hit on Friday nights that it is worth sharing.

Serve on bread.

Roasted Eggplant Dip

2 eggplants, peeled and cut into 2-inch chunks

1 red onion, peeled and cut into 2-inch chunks

2 red peppers, cut into 2-inch chunks

2 Tbsp olive oil

2 Tbsp balsamic vinegar

1 tsp salt

1/4 tsp pepper

1 head of garlic

3 Tbsp tomato paste

Preheat over to 400 degrees fahrenheit.

Drizzle olive oil and balsamic vinegar over the eggplants, onions, and peppers. Sprinkle them with salt and pepper. Spread them onto a baking sheet.

Cut the top off the head of garlic and drizzle with a little olive oil.

Roast for 40-45 minutes.

Cool and transfer into a bowl. Squeeze out the garlic and add the tomato paste.

Puree or leave slightly chunky.

Serve with bread.