Seasonal Ontario Food: Bread

Showing posts with label Bread. Show all posts

Wednesday, 11 May 2022

Migas with Beans & Greens

I've found myself poking around at Portuguese recipes quite a bit the last few months. It started with a (continuing) interest in Spanish recipes, and not surprisingly there is some degree of overlap. Portuguese cuisine is a bit different though, and it has some really delicious dishes.

For one thing, my impression is that Portuguese bread and pastry baking is the better of the two. This dish would usually be made with corn bread - mostly wheat, in spite of the name, but with enough corn flour in it to turn it golden and give it a marvellous flavour. Alas, while you can find it at Portuguese bakeries in larger cities there is none around here. Where you find good bread, you also find recipes to use up the stale leftover bits.

This is usually made with black-eyed peas, but navy beans make a good substitute. Despite the simple technique and very short list of ingredients, we thought this was really delicious. For our bread crumbs, I used two ciabatta type rolls and they were fine, although I do regret that corn bread.

The Spanish also make a lot of "Migas" (crumbs is what it means) dishes, but I have yet to see one with beans, and while cilantro seems to be quite common in Portuguese cuisine (which for some reason surprised me) it is rarely used by the Spanish. Likewise, Piri-Piri hot sauce is a popular Portuguese condiment but the Spanish rarely apply any kind of chile to their food beyond a little very mildly hot paprika.

2 to 4 servings

30 minutes prep time

NOT including cooking the beans and greens

Migas de Broa com Grelos e Feijão - Bread Hash with Beans and Greens

1 cup dried navy beans OR black-eyed peas

4 cups chopped turnip or rutabaga greens, OR kale OR spinach OR rapini (raab)

200 grams (5 ounces) diced stale bread

2 or 3 cloves of garlic

1 small onion

3 tablespoons olive oil

a little minced fresh cilantro or parsley (optional)

The beans should be cooked in advance in the usual way; cover in water and bring to the boil. Turn off the heat, cover, and soak for at least one hour. Drain, replace the water, add 1/2 teaspoon salt, and simmer until tender OR cook them in an Instant Pot for 5 to 7 minutes, with natural pressure release.

The greens should also be cooked in advance; wash them very carefully and pick them over, then wash them again. Plunge them into boiling water or steam until just wilted, then rinse in cold water. Drain them again; in fact, squeeze them to remove excess liquid. Chop finely.

It is possible and even reasonable to speed this dish up considerably by using tinned beans (one tin of the beans of your choice) and frozen greens - you will want about 300 grams or 10 ounces. This also makes it a good dish to make in the winter.

NOW, let's get started: peel and mince the garlic. Peel and chop the onion finely. Slice the bread, and crumble it into pieces about twice the size of a bean.

Heat the oil in a large skillet over medium heat. Add the onion, and let it soften and get fairly translucent, then add the bread crumbs and toss well. Cook gently for several minutes, turning regularly, until they are dry and toasted in spots all over. Add the garlic and mix it in well; give it a minute to cook.

Add the drained beans and chopped greens. Mix in well, and let everything heat through. You may wish to add a little of the cooking water from the beans or the greens. The finished texture of the dish may range from fairly dry and crisp through moist, through almost soupy - it is a matter of taste. I prefer a drier texture, and my bread was not that stale to start with, so I did not add any but you must use your own judgement - it is that kind of dish and all the proportions are also somewhat up for grabs.

Serve it as a meal by itself for 2 people, or serve it as a side dish with grilled meat, poultry or fish for up to 4 people. A poached or fried egg on top would also go very well.

Last year at this time I made Chicken Pozharski.

Monday, 11 April 2022

Tortilla de Pan

Essentially, this is a fancier French toast - Spanish toast, if you like - or a kind of pancake, more than an omelette, which is what Spanish tortillas usually are. Just to get distracted for a moment, I've come to realize by going through old cook books that what we now call French toast used to be referred to as German toast at least as often, but two world wars brought that to a definite end. Really, the first one was enough to do it.

This will taste mostly quite familiar, although the touch of lemon zest along with the cinnamon is distinctive. I think it is best with fruit preserves, but have it with whatever you would normally serve with French toast or pancakes. Maybe some cream cheese and a drizzle of honey. Like the traditional Spanish tortilla of eggs and potatoes, it is customarily served at room temperature, which would make it a good choice for a breakfast or brunch buffet. If you prefer it warm, though, it will certainly be just fine that way.

6 servings

40 minutes - 20 minutes prep time

150 grams (5 ounces) stale bread

6 tablespoons milk or light cream

1 to 3 tablespoons sugar

the zest of 1/2 lemon

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

4 large eggs

1 tablespoon mild vegetable oil to cook

Grate or crumble the bread very finely into a mixing bowl. Drizzle the milk over the bread, and mix it in well. Let it sit for a few minutes to soak thoroughly. The bread should be moist, but not soggy - no puddles.

In another bowl. mix the sugar, lemon zest, cinnamon, and salt. Break in one egg and whisk it in thoroughly. Whisk in the remaining eggs.

Fold the egg mixture into the soaked bread. Let it sit again, for a few minutes. Whisk it if the bread does not seem well broken up.

Heat the oil in a medium skillet over medium heat. Scrape in the mixture and spread it out evenly. Cook it slowly until set and slightly browned on the bottom. Slide the tortilla out onto a plate, flip the pan over it, the flip it back to right side up with the tortilla in it. Cook the second side until set and slightly browned. All of this will require a fairly low temperature; adjust it early in the process if the tortilla seems to be browning faster than it is setting.

Serve warm, or allow the tortilla to cool to room temperature before serving.

Last year at this time I made Barley with Vegetables.

Monday, 28 March 2022

Digestive Biscuits

Late March oaty baking goodness, right on schedule. Actually, I've been making these somewhat regularly all winter because I'm kind of addicted to them. They are barely sweet enough to count as a cookie, and their high fibre count makes them really quite virtuous. Although we won't discuss the butter, sigh. I knew there was a reason I can't keep away from them.

My estimate of 1 hour baking time assumes they all go into the oven at once, and of course they will need time to cool.

36 biscuits (cookies)

1 hour - 30 minutes prep time

1 cup quick cook rolled oats

1 cup whole spelt flour

1/2 cup oat bran

1/2 cup wheat bran

1/4 cup ground flaxseed

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup Sucanat OR coconut sugar

2/3 cup cold unsalted butter

6 tablespoons light cream Or whole milk

Mix the dry ingredients in a mixing bowl. Grate in the butter, and work the mixture with your fingers until there is no powdery, floury material left; everything should be in buttery crumbs. Mix in the milk or cream to make a firm dough.

Roll the dough into a cylinder in parchment paper, and refrigerate for 10 minutes.

Preheat the oven to 350°F. Slice the cylinder of dough into 36 even slices (I find a serrated bread knife the best for this) then lay them on a parchment-lined baking tray (or two, if needed). They don't expand much but should not be overcrowded. I find it best to pat and press them down to an even thickness and shape by hand. Alternatively, you could roll the dough out with a rolling pin and cut them that way.

Bake the prepared biscuits for 20 to 25 minutes at 350°F, until dry and slightly browned. Store in a dry, air-tight container for up to 2 weeks.

Last year at this time I made Hot Cross Naan.

Monday, 14 March 2022

Swedish Rye Flatbread

These were fun to make and I loved the flavour of the bread spice in them. Crackers are as easy to make as cookies, and I think should be made at home more often.

Having said that... I will probably continue to buy most of my Scandinavian style rye crackers. This definitely lacks the convenience factor.

If you want to get serious, though, there is a special rolling pin for Scandinavian crispbreads and flatbreads, which rolls in a waffle-like texture. I'd kind of like to get my hands on one, but I probably won't because of space considerations. And laziness.

Traditionally these were made in large quantities and hung from the rafters using a hole cut in the middle before baking. Yay! Dusty, smoky crackers. But the good news is, these will keep very well and may even improve with sitting. (We ate ours fast enough I can't say that for sure.) For storage, though, I recommend more of a cool, dark, and air-tight environment.

8 to 16 large crackers

40 minutes work time, broken up; includes baking

2 1/2 to 3 hours rising time

1 cup warm water

1 teaspoon yeast

2 cups coarse whole rye flour

1 cup whole spelt flour

1/2 teaspoon salt

1 1/2 teaspoons fennel seed AND 1 1/2 teaspoons caraway seed

OR 1 tablespoon bread spice

rye or spelt flour to knead and roll out

1 teaspoon mild vegetable oil

a little coarse sea-salt

The water should be just warm to the touch; add the yeast and let it dissolve as you mix the remaining ingredients.

Mix the rye flour, spelt flour, salt, and spices in a large mixing bowl. Mix in the water to form a dough, then turn it out on a clean counter or board to knead. Dust it with flour as required to keep it from sticking. Knead for 5 minutes, or a little longer if necessary, to form a smooth, elastic dough.

Use the oil to grease a clean mixing bowl. Turn the dough over in it to coat it, then cover it with a slightly damp tea towel and leave it to rise in a warm spot for 2 hours.

Preheat the oven to 400°F.

Divide the ball of dough into 8 to 16 evenly sized pieces. Roll them out on a clean, flour-dusted surface very thinly, one at a time. Pierce each one all over with a fork, then sprinkle with a little coarse sea salt. press it in gently, then transfer the flatbread to a pizza pan or baking pan. You can put as many as will fit on each pan; they can be crowded but should not touch. You can cut a circle out from the middle of each one if you like - lay out the circles to bake too. Let them rise again for half an hour to an hour.

Bake for 8 minutes, then turn them over. Bake for a further 7 to 9 minutes, until lightly browned and firm. Let cool. They can be wrapped up and stored until wanted, or hung from the rafters if you prefer.

Last year at this time I made Two Potato & Celeriac Salads.

Friday, 11 March 2022

Creamed Peas on Toast

I'm finishing frozen vegetable week here with this delightful dish that harks to the '20s. The 1920s, that is - good gosh, that's 100 years ago! I'm not old enough to remember them, but when I first became aware of their existence, they were a mere 50 years past. I don't understand why they haven't stayed there. (Although I guess in that case I would still be 10, so no.)

Anyway! These were originally a little plain and stodgy, but seasoned up to modern tastes they are excellent. Rich peas (and eggs, if you like) with a creamy sauce, soaked up by crunchy toast, and not too thick and gummy, so be sure to supply a spoon. Also be sure to use a good quality bread - French or Italian style - to get that chewy crust. You could replace the seasonings with some curry powder if you like, or more subtly, use a smoked or slightly hot paprika.

2 or 3 servings

30 minutes prep time

1 small onion or large shallot

1 tablespoon unsalted butter

2 cups thawed frozen peas

1/2 cup water

1 tablespoon barley or wheat flour

1/4 teaspoon salt

freshly ground black pepper to taste

1/2 teaspoon sweet Hungarian paprika

1/2 teaspoon rubbed savory

1/2 teaspoon rubbed mint

1/2 cup light cream or whole milk

2 to 4 large eggs, optional

toast to taste

Peel and finely chop the onion or shallot. Heat the butter over medium heat in a fairly large skillet; one which has a lid. Gently cook the onion until softened and reduced in volume, and lightly browned. Add the thawed peas and water, cover, and bring it up to a simmer.

Mix the flour and seasonings in a measuring cup, then slowly stir in the cream or milk. When it is smooth, stir it into the simmering peas. At this point you can cover the peas and simmer for about 5 to 7 minutes, until thickened, and serve over toast, OR you can break in the eggs. Cook them covered as well, for 6 to 10 minutes until done to your liking, before ladling them over the toast.

Last year at this time I made Pickled Red Cabbage.

Friday, 25 February 2022

Bulgarian Princesses

This traditional Bulgarian dish was commonly made when making sausages; leftover filling was spread on bread and broiled. It then went on to became a popular snack whether sausages were being made or not. You can season the meat however you like, really, although this was a pleasant combination.

Why are they called Princesses? No idea. It sounds a bit cannibalistic, but I hope the actual implication is that they are good enough for a princess. Not one of your sits-in-a-tower-embroidering princesses, but an I'm-also-a-general-in-the-army type princess, with a hearty appetite.

My beef (and given the relatively small amount needed, it was only beef) is grass-fed and therefore very lean. This is a dish that needs a little fat in it, to melt into the bread and give it the perfect texture. Not too much though; I added a scant tablespoon of bacon fat to my mixture (before the egg, so I could get it well-distributed) and it worked perfectly.

Why yes, these really are a lot like an open-faced hamburger. More fun, but I think some pickles and slice of tomato would do them nothing but good. Salad is a great accompaniment for them. I say nothing of French fries.

4 servings

20 minutes prep time

Bulgarian Princesses - Open-Faced Grilled Meat Sandwiches

3/4 teaspoon cumin seeds

1/4 teaspoon black peppercorns

1/2 teaspoon salt

1 teaspoon rubbed savory

1 teaspoon sweet smoked paprika

1 or 2 cloves of garlic

1 tablespoon minced parsley, OPTIONAL

250 grams (1/2 pound) slightly fatty ground beef

OR beef and pork mix

1 large egg

1 medium baguette

OR 4 crusty buns

Grind the cumin and pepper with the salt, then mix all the spices in a mixing bowl. Peel and mince the garlic, (and mince the parsley) and add it along with the beef. Mix well, then mix in the egg.

Preheat the oven broiler.

Slice the bread or buns. Toast them lightly under the broiler, then turn the oven heat to 400°F. Spread the buns with the beef mixture while the oven heats, then bake them for 8 to 10 minutes until the meat is done. If the meat is done but you think it could have a better colour, put the princesses under the broiler for a couple of minutes. Serve hot, garnished with a sprinkle of parsley, if possible.

Last year at this time I made Bachelor's Baked Hash. Huh. Do I want meaty, carby comfort food ~~all the time~~ at the end of February? Apparently.

Friday, 11 February 2022

French Onion Strata

I'm calling this a strata, but it's basically French onion soup that has solidified into an equally delicious main dish. Serve it with a salad, and that's a meal.

It's a little amazing to me how long long it takes onions to cook down, and also how many of them you will need. You can't wander off and leave them, either. It does make this feel a little luxurious. However, once it's in the oven all the work is done, so this is a good dish for casual entertaining, or just for days when you are pottering around the kitchen anyway.

4 to 6 servings

2 hours - 1 hour prep time

6 medium-large (8 cups sliced) pink or yellow onions

2 tablespoons chicken or bacon fat, or mild vegetable oil

3 or 4 cloves of garlic

1 teaspoon rubbed savory

1 teaspoon rubbed thyme

1/4 teaspoon rubbed rosemary

salt & freshly ground black pepper to taste

300 grams (10 ounces) stale but good quality bread

2 tablespoons chicken or bacon fat, or mild vegetable oil

2 large eggs

1 1/2 to 2 cups chicken, beef, or vegetable stock

250 grams (1/2 pound) Gruyere, Gouda, Comte, or Havarti cheese

Peel the onions, and cut them in half from pole to pole. Slice them into thin half-moons. Heat the fat or oil in a large skillet over medium heat, and cook the onions for 40 to 45 minutes, until golden brown. Stir regularly; towards the end you will need to stir them frequently. They should be a fairly even golden brown.

Meanwhile, peel and mince the garlic, and when the onions are about done, mix the garlic into them with the seasonings, and let it cook for another minute or two. Transfer the onions to a plate and set aside.

Also meanwhile, preheat the oven to 400°F. Slice the bread into moderately thin slices, and drizzle them with the remaining fat (melted) or oil, in a shallow 8" x 10" baking (lasagne) pan. Toss them to distribute the fat and to allow them to stand as separately as possible. Bake them for 15 minutes until crisp and lightly browned. Reduce the oven to 375°F.

Whisk the eggs, then whisk in 1 cup of the stock. Dice one half of the cheese and slice the other half thinly.

Toss the caramelized onions into the toasted bread. Mix in the diced cheese. Drizzle the eggs and stock evenly over the bread and mix again. Let rest for 5 minutes, then drizzle with more stock if necessary. The mixture should be moist, but all the broth should be absorbed and the bread should not be soggy. Spread it all out with the additions evenly distributed, and top with the remaining sliced cheese. Bake for 30 to 35 minutes until lightly browned and bubbling. Let rest for 10 minutes before serving.

Last year at this time I made Chocolate-Sweet Potato Mousse or Frosting.

Wednesday, 29 September 2021

Hawawshi - Stuffed Pitas

Apparently this dish, which is sort of the Egyptian version of fast food hamburgers, was invented in the 1970s by a butcher named Hawawshi, who sold them in Cairo from a cart.

It's a simple mixture of spiced meat with some vegetables, stuffed into pita bread halves (in Egypt they use a slightly thicker but similar bread called baladi; if you can get it you should use that) and baked or grilled until the meat is cooked.

Many recipes call for wrapping the mixture in a homemade bread dough, but it's at least as common just to use pre-made bread. I was perfectly happy with whole wheat pitas. I've made these a couple of times, once right on the parchment and once on a rack to keep them out of the oil that exudes as they bake. It helped, but didn't make as much difference as I expected, so if you don't have one, don't worry. Some people call for cooking these in a panini grill. I haven't tried that, but I plan to. Also, you can fill these and freeze them for later. Thaw in the fridge before cooking.

Keep the vegetables as dry and well-drained as you can to keep the hawawshis from getting soggy. Be sure when you are filling them to get the meat spread right to the edges, and in a thin, even layer. For this reason, cut and open all the pitas before you start filling - it will be hard to get them open properly otherwise.

4 servings

50 minutes - 20 minutes prep time

1 small onion

1/4 large red or orange pepper

1 medium plum (paste) tomato

1 or 2 cloves of garlic

1/4 cup chopped parsley

1/4 cup chopped cilantro

2 tablespoons fresh chopped mint OR 1 teaspoon rubbed dry mint

3/4 teaspoon salt

freshly ground black pepper to taste

1/4 teaspoon cumin seed

1/2 teaspoon coriander seed

1/8 teaspoon ground cinnamon

1/8 to 1/2 teaspoon Aleppo pepper (to taste)

400 grams (14 ounces) ground beef OR lamb OR blend

2 large OR 3 medium pita breads

a little olive oil

Preheat the oven to 400°F. Line a baking tray with parchment paper. If you have a rack you can put over it, it's a good idea to keep the hawawshi off the paper.

Peel and chop the onion finely, and put it in a mixing bowl (along with everything else, up to the pita bread). Wash, trim, and chop the pepper finely. Chop the tomato finely, and salt it - set it aside to drain. It should be quite dry when added to the bowl. Wash and dry the herbs, and chop them finely. Grind the cumin and coriander seeds and add them with all the other herbs.

Add the beef or beef and lamb mixture, and mix well by hand.

Cut the pita in half and gently be sure they are completely open. Fill each half with a proportionate quantity of the filling, pressing it right up to the edges in a thin, even layer. Brush each filled half pita lightly with olive oil and lay it gently on the rack (or parchment paper, if you haven't got one).

Once they are all filled and on the tray in a single layer, bake them for 15 minutes at 400°F. Turn them over and bake for a further 10 to 15 minutes, until crisp and browned. Let rest for 5 minutes before serving.

Last year at this time I made Cauliflower Fritters.

Wednesday, 18 August 2021

Vegetable Whole Spelt Soda Bread

It's taken me 3 years to post this; I kept thinking I was close, but for there being too many too wet vegetables in it. Finally I have cut them down to the exact number to have a loaf bursting with them but not soggy in the middle. I still say drain that zucchini as well as you can. If you can't squeeze it well enough in your hands, press it in the strainer until it's quite dry.

This loaf is delightful with butter and cheese; ham or chicken would be good. Maybe tomatoes and mayonnaise. Or just plain, as far as that goes.

It won't keep very well, and although I rarely put bread in the refrigerator, this one went in. It did last for 3 days, and the vegetables kept it fresher tasting than most soda breads after that amount of time.

8 to 12 servings

1 hour 30 minutes - 30 minutes prep time

1 1/2 cups drained grated zucchini - see instructions

1 1/2 cups grated carrot

1/4 cup finely minced chives or green onions

2 tablespoons finely minced parsley3 1/4 cups whole spelt flour

3 teaspoons baking powder

1 teaspoon salt

freshly ground black pepper to taste (lots!)

2 large eggs

1 cup buttermilk

Wash, trim, and grate the zucchini - you should start with about 2 cups of it. Put it in a strainer in layers sprinkled generously with salt, and allow it to drain for 15 minutes. Rinse thoroughly, squeeze it dry in handfuls, loosen, and re-measure. It's okay to be a little short; better than to be over.

Meanwhile, peel and grate the carrots. Wash, dry, trim, and chop the chives and parsley. Put all the prepared vegetables into a mixing bowl.

Preheat the oven to 350°F. Line a 9" x 5" loaf pan with parchment paper, or butter and flour it.

Measure the flour and mix in the baking powder, salt, and pepper (and some other dried herbs if you like). Mix well, then mix into the vegetables until they are evenly coated. Break up any lumps of the zucchini, in particular.

Break in the eggs, add the buttermilk, and mix briefly but well. Scrape the dough into the prepared pan and smooth it out evenly. Bake for 1 hour to 1 hour and 10 minutes, until it tests done with a toothpick. Let cool for at least 15 or 20 minutes before cutting; to room temperature is better.

Last year at this time I made Yogurt Baked Bulgur & Vegetables.

Monday, 9 August 2021

Ham & Cheese Stuffed Zucchini

I love stuffed vegetables in general, but there is something particularly appealing about stuffed zucchini. It's not just that they taste good, it's that they are absolutely the perfect shape and size (usually) for stuffing. Ham and cheese is so classic, and they work so well here with tender, mild zucchini.

Tatume are the squash I mostly use to stuff these days, but any kind will do. As for the breadcrumbs, use whatever (slightly stale) bread you like. I tend to use a heavy German rye bread and be a bit skimpier with it than I'm calling for, but I presume most people will use something a bit lighter and fluffier.

4 to 8 servings

1 hour 10 minutes - 30 minutes prep time

4 short, fat zucchini of 200 grams (1/2 pound) each
1/2 cup finely diced red, orange, or yellow pepper
2 to 3 shallots
1 tablespoon mild vegetable oil
1 teaspoon rubbed savory
salt & freshly ground black pepper to taste
150 grams (5 ounces) grated Cheddar or Parmesan mix
2 cups finely diced stale bread cubes, crusts trimmed
150 grams (5 ounces) cooked ham, finely diced
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 large eggs

Put a large steamer on to boil. Wash the zucchini, and slice off the blossom scar. Cut them in halves lengthwise, and when the water boils, put them into it, cut sides up, and steam them for 10 minutes. Use tongs to transfer them to an oiled shallow baking dish that will hold them snugly in a single layer.

Preheat the oven to 375°F.

Meanwhile, wash, trim, and finely dice the pepper. Peel and finely chop the shallots. Cook them in a small skillet over medium-high heat until softened and reduced; season them with the savory, salt, and pepper. Keep in mind how salty the cheese and ham will be and don't use too much salt; the pepper can be applied more heavily. When done, remove these to a mixing bowl to cool.

Grate the cheese. Add about half of it to the mixing bowl, along with the bread, trimmed of any particularly hard or brown crusts and diced. Trim any fat or gristle from the ham, dice it finely, and add to the bowl. Mix well.

When the zucchini are steamed and removed to the baking pan, take a sharpish spoon and scoop out the centres to within half an inch of the shells. Let them cool enough to handle, then chop the centres finely, removing and discarding any seeds which have started to form. Squeeze out any excess liquid from them, and add them to the bowl. Add the mayonnaise and mustard, then break in the eggs. Mix well, and let the mixture sit for 5 minutes before using to stuff the zucchini shells.

Bake the stuffed zucchini for 20 minutes. Sprinkle the remaining cheese over them, then return to the oven and bake for a further 20 minutes. Let them rest for 5 minutes before serving them.

Last year at this time I made Feta & Goat Cheese Dip.

Wednesday, 14 July 2021

Zucchini & Tuna Bake

I'm not calling this tuna casserole; it may be A tuna casserole, but it is not THE tuna casserole famed in song and story. On the other hand, no gummy canned soup or inadvisable carbs. Lots of zucchini, which should now be rolling in, although I bought this lot as mine is behind. It's a tad on the rich side, and if I didn't find carbs as inadvisable as I do, I'd serve it on toast. You could also just cut back on the cheese a bit.

Unusually, we didn't quite manage to eat it all. Leftovers went into a breakfast omelette, where they were very tasty.

I have a nasty case of tendonitis at the mo, so that's all she ~~pecked out~~ wrote.

2 to 4 servings

1 hour - 20 minutes prep

Prepare the Vegetables:

625 grams (1.5 pounds) zucchini

1 medium onion, with greens if available

1 large tomato

6 to 8 button mushrooms

2 garlic scapes OR garlic cloves

1 tablespoon mild vegetable oil

1 teaspoon rubbed basil

1 teaspoon rubbed thyme

freshly ground black pepper to taste

Wash, trim, and cut the zucchini into bite sized pieces. Peel and chop the onion, including the greens, if you have them (but set them aside from the rest of it). Core and chop the tomato. Clean and slice the mushrooms. Chop the scapes finely or peel and mince the garlic.

Heat the oil in a large skillet over medium-high heat. Cook the zucchini, mushrooms, and onion until softened and slightly browned, stirring occasionally (about 10 minutes). Add the onion greens, garlic, and seasonings and cook for about another minute.

Transfer the vegetables to mixing bowl.

Finish the Casserole:

1 tin (133 g drained) solid tuna

1/4 cup mayonnaise

1 to 1 1/2 cups coarse fresh bread crumbs

150 grams (5 ounces) grated old Cheddar cheese

Preheat the oven to 375°F. Lightly oil a 9" x 13" or similar shallow baking (lasagne) pan.

Drain the tuna and add it to the vegetables along with the mayonnaise and bread crumbs; mix well. Mix in about 2/3 of the cheese. Spread all this evenly in the prepared pan and sprinkle the remaining cheese evenly over the top.

Bake for 30 minutes at 375°F, then let it rest for 5 minutes before serving.

Last year at this time I made Ham & Kohlrabi Stew with Peas.

Wednesday, 9 June 2021

Creamed Spinach Filled Buns

I bought some good quality hamburger buns on impulse (and on sale), and since they are now actually a rare treat, I had to think of something rather special to do with them. Here it is!

You are basically turning them into baked French toast, stuffed with creamed spinach. Spinach is mighty tedious to pick over and process, which is why I have listed such a long prep time. You could cut off at least 20 minutes by using frozen, and to be fair I am probably allowing too long because most purchased spinach will arrive in the kitchen in much better condition than mine does. Mine is generally bolting, and covered in dirt; 3 separate soaks are not too many. Still, give them plenty of time - if they sit a few minutes before serving, no harm done as they are probably better warm than piping hot. These would be terrific to take on a really fancy picnic - eat them cold, or wrap them in foil and reheat them on a grill.

Once you are past messing about with the spinach, these are very easy, and my guest (yes, all right, it was Mom, as usual) was very impressed by these. Me too, really. Definitely a worthy end for all those carbs.

4 servings

1 hour 30 minutes - 1 hour prep time

Make the Filling:

200 grams (scant 1/2 pound) cooked spinach

3 or 4 green onions

2 tablespoons unsalted butter

1 tablespoon barley or other flour

salt & freshly ground black pepper & nutmeg to taste

1/2 cup 10% cream

60 grams (2 ounces) old Cheddar cheese

Wash and pick over the spinach; steam it until just wilted and plunge it in cold water to stop it cooking any further. Squeeze it quite dry and chop it very finely. Wash, trim, and finely chop the green onions.

Heat the butter in a medium sized skillet over medium heat and add the green onions. Cook for a couple of minutes, stirring regularly, until well wilted down. Add the flour and seasonings and cook to a paste. Slowly mix in the cream to make a smooth sauce. Add the spinach and cheese and remove from the heat. Stir until the cheese is melted.

Fill & Bake the Buns:

4 good large buns, but could be a bit stale

1 tablespoon unsalted butter

3 large eggs

salt & freshly ground black pepper to taste

3/4 cup milk

2 to 3 tablespoons grated Parmesan cheese

Preheat the oven to 350°F. Line a baking pan which will hold the buns snugly with parchment paper, and butter it and the sides generously.

Use a steak knife, or other small serrated knife, to cut an inverted cone from each bun. Remove the inner crumbs from the cone, leaving a half-inch thick lid. Use a grapefruit spoon to scoop the crumb from inside the buns leaving a half-inch wall all around. The crumbs are discarded - by which I mean you toast them until dry then crush them and put them in your crumb jar; you do have one, don't you? - and the lids are put back on the now hollow buns. Set them aside for the moment.

Whisk the eggs, salt and pepper, and milk in a bowl which will allow the buns to be easily dipped into them. Dip each bun into the egg mixture, turning them and spooning egg mixture into them until the are well soaked. Put them into the prepared pan. There should be just enough of the egg mixture left for soaking the lids.

Divide the creamed spinach amongst the soaked buns. Sprinkle a tablespoon or so of Parmesan over the spinach. Soak the lids in the remaining egg and milk, and put them in place over the spinach filling. Sprinkle a little more Parmesan over the buns.

Bake the buns at 350°F for 30 minutes. Serve warm or at room temperature. Keep well-wrapped in the fridge once cooled if you are not serving them shortly.

Last year at this time I made Rhubarb Soup.

Friday, 4 June 2021

Circassian Chicken (Çerkez Tavuğu)

I served this with bread and salad, which I think is fairly traditional, but less than ideal for me. Next time I will keep it simpler and healthier, and skip the bread - there's plenty right in the chicken - and eat it wrapped in whole lettuce leaves. We all really liked this, and it's simple and delicious enough that I intend to make it quite often this summer. You could make this at any time of the year, but as a cold salad I think it is perfect summer food.

It's Turkish, of course, although we did not happen to encounter it while we were there. The use of breadcrumbs as a "sauce" is quite unusual, but it's a great way to use up stale bread. I've seen a few recipes with yogurt instead of the breadcrumbs, but I think that changes it to something more pedestrian. However, if it comes out a bit thick I would not hesitate to loosen it with a spoonful of yogurt if I was short on the chicken stock.

You can add some vegetables to it if you like, but any recipe I saw with other vegetables in it was not written in Turkish by Turkish cooks; take that for what it is worth. The number of portions assumes bread and salad at the lower end, and that it is part of a mezze spread with multiple dishes available, at the upper end.

4 to 12 servings

45 minutes prep time

BUT it should be made somewhat in advance to cool and rest

Cook the Chicken:

450 grams (1 pound) skinless, boneless chicken pieces

1/4 teaspoon salt

1 bay leaf

1 small carrot (optional)

1 small onion (optional)

1 small stalk celery (optional)

2 cups water

Put the chicken pieces into a pot with the salt and a bay leaf, and whichever of the seasoning vegetables you can round up. Cover with about 2 cups water and bring up to a simmer; simmer gently until cooked, about 20 to 30 minutes. Let cool.

Strain the stock, discarding the solids - other than the chicken - and keep it and the chicken cool in the fridge until ready to proceed.

Make the Dish:

2 or 3 cloves of garlic

1/2 teaspoon cumin seed, ground

1/2 teaspoon coriander seed, ground

1/4 to 1/2 teaspoon Aleppo pepper

salt & freshly ground black pepper to taste

1 cup chicken broth, PLUS some more

1 cup fine dry bread crumbs

1 cup crushed walnuts

walnut pieces

parsley

Peel and grate the garlic; keep it in 2 piles, one a little larger than the other.

Grind the cumin and coriander seeds, and put them in a little bowl with the remaining spices.

Be sure the bread crumbs and walnuts are prepared before you start assembly; the bread should be in bits the size of a pea or smaller (you can grind them in a food processor if you like). The walnuts can likewise be almost milled fine, or left in little chunks depending on the texture you prefer.

Shred the chicken into fine pieces.

Heat 1 cup of the chicken stock with about 2/3 of the garlic. When it comes to a boil, add the bread crumbs and the bowl of spices and mix well. When it is a solid mass, remove it from the heat. Stir in the crushed walnuts, and the remaining (raw) garlic. You should have a smooth, soft, and pliable but not liquid paste. If it is too thick, thin it with a little more chicken stock (or yogurt). It will thicken a bit with sitting so that's something to keep in mind. Mix in the shredded chicken.

Spread or mound the chicken in a serving dish, and garnish it with larger walnut pieces and chopped parsley to taste. Drizzle it with the Chile Oil. Serve at room temperature, but keep it refrigerated if you are not serving it right away - just take it out about 10 or 15 minutes before serving to take the chill off. Don't put on the Chile Oil until you are about to serve it.

Make the Chile Oil:

3 tablespoons olive oil

1/2 teaspoon Aleppo pepper

1 teaspoon paprika

a pinch of salt

Put the oil into a very small pan and heat it until it shimmers and smells of olives, and generally is quite hot but not boiling. Turn off the heat and add the spices. Mix them in well - they will probably sizzle a bit - and let the oil sit for about 10 minutes before drizzling it over the chicken.

Last year at this time I made Smoked Trout, Asparagus & Chick Pea Salad.

Monday, 31 May 2021

Pizza Crackers

Reduced carb crackers have been a very handy thing for me. I've been making these ones off and on all winter, and while they are really very good they gave me a lot of trouble to perfect. I started by putting cheese in them, but they have so many other flavours going on that it could hardly be tasted, and at the price of cheese, that's a waste. Eat your cheese on top of the crackers. Then, I modeled them on other crackers I make including the oven temperature, and they would go from not done to scorched in a couple of minutes - eventually I figured these need to be cooked longer at a lower temperature. It's all the dried vegetables in them. On that note, I think it helps to have the dough rest for 10 or 15 minutes to allow them to absorb a little of the water, so don't preheat the oven until the crackers have been rolled out.

These are allowing me to use up the backlog of years of dried tomatoes and peppers, but if you don't dry your own and can't find dried peppers (dried tomatoes should be much easier) you could try the mixed dried vegetables sold by Bulk Barn. Because of the flax seed, flavours in general are a bit muted; it may seem like I'm putting in a lot of spice but it is required.

36 crackers

1 hour - 20 minutes prep time

1 cup chick pea flour

1 cup whole spelt flour

1/2 cup almond flour

1/2 cup flax meal

1 teaspoon fennel seed

2 teaspoons rubbed oregano

1 teaspoon sweet or smoked paprika

1/4 to 1/2 teaspoon hot chile flakes

1 teaspoon salt

1/2 teaspoon garlic powder

2 tablespoons dried onion flakes

1/4 cup dried tomatoes, finely chopped

1/4 cup dried sweet peppers, finely chopped, optional

1/3 cup mild vegetable oil

1/2 cup water

a little spelt flour to roll out

Measure all the dry ingredients into a bowl. If you start with whole dried tomatoes or peppers, chop them very finely first; a food processor will not make them too fine - they should be in quite little bits, almost ground.

Line a large baking tray with parchment.

Mix the oil into the dry ingredients until it is evenly distributed. Mix in the water to form a smooth dough. It should be pliable, but neither soft nor sticky. Put it on the parchment - it is best to move it back onto the counter from the baking tray - and roll it out thinly and evenly until it fits the dimensions of the tray. Score it with 5 lines in each direction with a pizza cutter to form 36 crackers. Poke holes in each cracker with a fork.

Preheat the oven to 325°F.

Bake for 35 to 40 minutes until they look dry, and fairly crisp. Keep a close eye on them starting at the 25 minute mark. They will continue to crisp up a bit as they cool. Once cool, store in a cool, dark, and air-tight spot (cookie tin).

Last year at this time I made Strawberry Crisp.

Friday, 16 April 2021

Spinach Tortilla Wraps

I'm always lured in by attractive photos of things, in this case bright green spinach wraps. Unfortunately, to achieve a bright green wrap, you need to use white flours and much less spinach, and not let them get browned at all, so mine came out a quite dark khaki colour. Still, very tasty! They are modeled on these Buckwheat & Flax Meal Tortilla Wraps I made a while back. I have to say, I'm happy to have tried these, and they were good, but I'm much more likely to make the plain ones in the future; in fact I have been making them regularly already. They are extremely useful and one of them has about 2/3 the net carbs of a slice of the best bread that I can get. (Not talking about super low-carb "breads", which are pretty much unspeakable.)

We had these for breakfast, wrapped around a cheesy omelette, which went very well with the spinach. You can make these all year round with frozen spinach, and in fact I would recommend it over fresh.

4 to 6 tortilla wraps

40 minutes prep time

1 cup finely re-ground flax seed meal

1/2 cup potato starch

2/3 cup buckwheat flour

3/4 teaspoon salt

120 grams (4 ounces) cooked chopped spinach

1 cup boiling water

about 1/4 cup buckwheat flour to roll

Regrind the flax seed meal in a blender until very fine. Put it in a mixing bowl with the potato starch, buckwheat flour, and salt. Mix well.

Put the spinach in a blender and chop extremely finely. It will be necessary to stop and scrape down the sides several times. Add the flour mixture, about 1/3 at a time and process it in until you have a very fine, sandy mixture. Turn this back into the mixing bowl.

Bring some water to a boil and immediately measure out 1 cup of it and stir it in quickly, until it forms a ball. Let the dough rest for a minute or two until you can handle it, then divide it into 4, 5, or 6 equal pieces. Set them on a plate.

Heat a griddle over medium-low heat. Using a sheet of parchment paper or very clean countertop, roll each piece of dough into a very thin circle. It's easiest to flatten it into a hockey puck-shaped disc to start. Dust with plenty of buckwheat flour to prevent it from sticking. As you roll each wrap, stack them on another plate. When the griddle is warm and you have rolled about 3 of them, begin cooking them, for 2 minutes on the first side and about a minute on the second side. Stack them on another plate as you work... if you are speedy enough, you can transfer the last couple of balls of dough to the edge of the parchment and use that plate rather than dirty another. Continue until all the balls of dough are rolled and cooked. The dough gets harder to work with the longer it sits, so it needs to be rolled promptly.

Last year at this time I made Barley & Spelt Scones, and updated Sweet Potato Waffles. Apparently this time of the year involves a few last kicks at the baking can...

Wednesday, 31 March 2021

Pizza Strata

Pizza is a pretty good way to use up some bits and pieces of this and that, and a strata is even better. One of your bits and pieces can be some fairly stale bread. You will need to be well-supplied with the cheese, eggs, and milk. This is also much easier than making a pizza from scratch.

When I say mixed pizza toppings, I mean whatever vegetables you like to have on a pizza - for me that's onions, peppers, tomatoes, mushrooms, and green ones, too, when they are in season, which alas, they are not. But also things like the olives and anchovies, and the last of the deli meat, bacon, or pepperettes, the bottom of the jar of pesto, and so forth. If it's something you like on pizza, and you have it, put some in.

4 to 6 servings

1 hour 30 minutes - 30 minutes prep time

Soak the Bread:

8 cups diced stale bread cubes

6 large eggs

1 1/2 cups milk

salt & freshly ground black pepper to taste

2 teaspoons rubbed oregano

Cut the bread into cubes; something Italian seems appropriate. Whisk the eggs and milk together with the seasonings in a bowl sufficient to hold the bread, and add the bread. Let soak for about 10 minutes.

Preheat the oven to 325°F. and lightly oil a 2 quart (8" x 10") shallow baking (lasagne) pan.

Assemble & Bake the Strata:

250 grams (8 ounces) mozzarella cheese

2 to 3 cups prepared mixed pizza toppings, see note above

180 grams (6 ounces) ricotta cheese

1 to 1 1/4 cups tomato sauce

Grate the mozzarella, and prepare your "pizza toppings". If you wish to use vegetables such as onions, mushrooms, peppers, etc, they should be cut into appropriate sizes sautéd lightly. Tomatoes should be salted and drained for a few minutes.

Mix only half of the mozzarella in, but otherwise mix most of the prepared toppings into the soaked bread; crumble in the ricotta.

Carefully transfer the mixture to the prepared pan and spread it out evenly. Top it with the tomato sauce. Run a wooden spoon through it to allow some of the sauce to get down into the mixture. Sprinkle the reserved toppings over the strata, and finish with the remaining grated mozzarella.

Bake at 325°F for 45 to 55 minutes, then let the strata rest for 10 minutes before serving.

Last year at this time I made Chicken Kerala Style.

Friday, 26 March 2021

Hot Cross Naan

After the extreme local popularity of the Rye & Spelt Naan, I thought about other things I could do with naan. With Easter coming up, how about Hot Cross Naan? EVEN MORE DELICIOUS. Seriously.

Of course these do have some sugar in the form of the dried fruits and peel mixed into them, which always makes things a treat. They are a bit more solid and chewy, but it's quite amazing just how much like hot cross buns these actually taste. I won't say they are easier, really, but they take much less time to make. (And if you want a more traditional hot cross bun experience, that recipe is here.)

24 to 32 pieces (6 to 8 naans)

3 hours - 1 hour prep time

Make the Starter:

1 cup lukewarm water

1/2 teaspoon fast acting yeast

1 1/4 cups whole spelt flour

Measure the water into a mixing bowl, and add the yeast. Let work for 10 minutes until foamy, then mix in the flour thoroughly. Cover the batter and leave in a warm (room temperature) spot for 1 hour.

Finish the Dough & Cook:

1/4 cup lukewarm water

1/4 teaspoon fast acting yeast

2 1/2 cups whole spelt flour

1 teaspoon salt

1/2 teaspoon green cardamom pods, ground

1 teaspoon dried ground orange peel (optional)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 cup total raisins, mixed candied peel and/or other dried fruit

2 tablespoons softened unsalted butter

1/2 cup buttermilk OR thin kefir

about 1 tablespoon mild vegetable oil to cook

a little more butter if desired

Measure the water into a small bowl and add the yeast; set aside for 5 to 10 minutes until foamy.

Meanwhile, mix the remaining spelt flour, salt, and spices. (First crush the cardamom, remove the green papery husks, and grind the remaining seed.) Mix in the raisins, peel, etc. (I used raisins, mixed peel and candied ginger, but you could replace the mixed peel and ginger with other dried fruits, chopped to the size of the raisins.)

Add the butter and buttermilk to the starter, then stir in the new bowl of yeast and water. Then mix in the flour with a wooden spoon, beating it thoroughly for a few minutes; as long as you can stand. It should become a bit stretchy and bouncy (the gluten has developed). Cover the dough and let it rise for another hour.

When you are ready to cook the naans, heat a griddle or heavy skillet over medium heat. Brush the surface with a little oil. Using a wet spoon, scoop out 1/8th or 1/6th of the batter and plop it on the griddle. The spoon being wet will help keep the batter from sticking to it. Using a wet hand, immediately pat it out into a flat circle, about 1/2" thick or a little thinner. Immediately slice it into quarters with a pizza cutter, but do not separate the pieces - allow them to cook back together.

Cook for about 3 minutes (maybe less if you get them thinner), until the top looks mostly dry. Turn the naan over - the bottom (now top) should look lightly browned and flecked with darker spots. Cook for another 2 minutes, then transfer the finished naan to a plate. Brush the tops with a little butter, if you like.

While the naan cooks, wash the spoon and ready it to repeat the process. Brush the pan with a little oil, and cook another naan, as above. Continue until all of them are finished.

These can readily be reheated by popping them back into the skillet and covering them for a few minutes; turn and move them around to heat them evenly. Serve warm. (Although they are not half bad cool, either.)

Last year at this time I made Beet, Prune, & Walnut Salad.

Wednesday, 17 March 2021

Buckwheat & Flax Meal Tortilla Wraps

There are a lot of "low-carb" or "keto" tortilla wrap recipes out there these days. I like this one particularly. I would describe it as low-carb and not keto, since it has the buckwheat flour. Keto food, I have decided, does not sit well with me, but this seems like a good middle way. It's also gluten free, which I know some people will like.

These were surprisingly easy to make. The timing for cooking them is important, and you need to roll them out promptly once you have mixed the dough, but they were very easy to work with; much more so than pastry, for instance. They made a good lunch with hummus and salad vegetables wrapped inside them.

4 to 6 wraps

30 minutes prep time

1 cup flax meal, reground

1 1/3 cups water, boiled

1 cup buckwheat flour

3/4 teaspoon salt

extra buckwheat flour to roll

a little oil for the pan

Put the flax meal into a blender (if you have one with a "dry" bowl, so much the better) and regrind the flax meal to get it as fine and floury as you can. Put it in a mixing bowl.

Put the water into a reasonably large pot (the dough gets mixed in it) and bring it to a boil.

Meanwhile, add the buckwheat flour and salt to the flax meal and mix until evenly combined. Lay a sheet of parchment paper out on a clean countertop, and get out your rolling pin. Keep the buckwheat flour handy.

When the water boils, turn off the heat and dump the mixed dry ingredients into it. Mix quickly and thoroughly until it forms a soft dough. Scoop it out onto the parchment paper and let it sit for a minute, which you might as well spend getting the pot soaking, because this stuff will set like concrete otherwise.

As soon as you can handle it, divide the dough into 4, 5, or 6 equal portions. Put a cast iron griddle on to heat over medium heat. Dust a portion of dough generously with buckwheat flour, and roll it out as thin and as round as you can. Apart from a tendency to be sticky - solved by dusting it generously with buckwheat flour; did I say? - these are very easy to work with and can be rolled amazingly thin without difficulty. I found them sturdy enough to move onto and off of the griddle with just my usual thin metal spatula.

When you have the first one rolled, use a piece of paper towel to lightly oil the griddle. Cook the prepared wrap for about 2 minutes on the first side, and 1 minute on the second side; perhaps a few seconds longer. It should look dried, and faintly browned in spots, but it should be cooked no further or it will break rather than roll.

While the first wrap cooks, roll out the second wrap. Re-oil the pan, and cook in the same way. Stack the cooked wraps on a plate as you continue cooking them all. I find I needed to reduce the heat a little for the next 2 or 3 wraps as the griddle gets hotter.

They do need to be made very shortly after you mix the dough, while it is soft enough to roll easily. If you are not a fast roller you should cover the waiting balls of dough with a damp tea-towel.

Last year at this time I made Chile-Garlic Tofu (or Paneer) Wellington (or Not).

Monday, 8 March 2021

Red River Rye Bread

This is my version of a recipe that once appeared on the Red River Cereal box. Red River was a fixture in our house when I was growing up, and I have to confess it was more tolerated than loved. Also, I did not use Red River here; I used a generic "12 grain" cereal. It's basically Red River - a blend of cracked wheat, rye, and flaxseed - with other grains and seeds added.

I believe this was created as a quick version of a traditional Dutch rye bread, raised by the sour dough method. The use of baking powder and soda makes it more like an Irish soda bread, in some ways. It's quite moist and ~~stodgy~~ dense in texture, and it keeps better than soda bread, which gets stale fairly rapidly.

At any rate, I like my cracked grain cereal much better this way than boiled into porridge. I should note that it is an absolute fibre-bomb, and should be eaten (or not) accordingly.

12-16 slices

10 minutes prep PLUS overnight soak

1 hour 30 minutes plus a few to bake - 5 minutes prep time

allow time to cool

Soak Overnight:

1 1/2 cups Red River or similar multi-grain cereal

1 teaspoon salt

2 tablespoons molasses

3 cups boiling water

Put the Red River or similar raw multigrain cereal (generally sold as 3-grain, 7-grain, or 12-grain; any of which will be fine) into a 1 quart (at least) heat-proof container with a cover. I used a wide-mouthed litre canning jar, which was fine. Add the salt and molasses.

Bring a kettle of water to a boil, and slowly pour 3 cups boiling water into the cereal. Stir well. Cover and leave for 8 to 12 hours (overnight). If you can give it another stir or shake after an hour, that's good.

Mix & Bake:

1 cup whole spelt flour

3/4 cup whole rye flour

1/4 cup ground flax

1/2 cup rye flakes

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons bread spice OR caraway seed (optional)

Preheat the oven to 300°F. Grease a large loaf pan well.

Mix the flours, ground flax, and rye flakes in a mixing bowl. Stir in the baking powder, baking soda, and spice.

Scrape the soaked ingredients with their liquid into the dry ingredients, and mix, but no longer than needed to be sure there are not any dry ingredients left. Scrape the batter into the prepared pan.

Bake at 300°F for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted in the middle comes out clean. Let cool to room temperature before slicing.

Last year at this time I made Butter & Miso Braised Cabbage.

Friday, 8 January 2021

Rye & Spelt Naan

SO GOOD! So easy, for bread. And here's that bread spice, put to good use already.

While the technique is for naan, I suspect that this will be better with German, Austrian, Scandinavian, etc. dishes. Or just by itself. I could sit and eat slab after slab of this, if I let myself. I may have to make this half a recipe at a time just to avoid temptation.

6 to 8 naan breads

2 hours 45 minutes - 45 minutes prep time

Rye & SPelt Naan with a jar of Bread Spice

Make the Starter:

1 cup lukewarm water

1/2 teaspoon fast acting yeast

1 1/4 cups whole spelt flour

Finish the Dough & Cook:

1/4 cup lukewarm water

1/4 teaspoon fast acting yeast

2 cups whole rye flour

1/2 cup whole spelt flour

1 teaspoon salt

2 teaspoons finely ground bread spice

1 tablespoon mild vegetable oil

1/2 cup buttermilk OR thin kefir

about 1 tablespoon mild vegetable oil to cook

Measure the water into a small bowl and add the yeast; set aside for 5 to 10 minutes until foamy.

Meanwhile, mix the rye flour, spelt flour, salt, and bread spice.

Add the oil and buttermilk to the starter, then stir in the new bowl of yeast and water. Then mix in the flour with a wooden spoon, beating it thoroughly for a few minutes; as long as you can stand. It should become a bit stretchy and bouncy (the gluten has developed). Cover the dough and let it rise for another hour.

When you are ready to cook the naans, heat a griddle or heavy skillet over medium heat. Brush the surface with a little oil. Using a wet spoon, scoop out 1/8th or 1/6th of the batter and plop it on the griddle. The spoon being wet will help keep the batter from sticking to it. Using a wet hand, immediately pat it out into a flat circle, about 1/2" thick. Cook for about 3 minutes, until the top looks mostly dry. Turn the naan over - the bottom (now top) should look lightly browned and flecked with darker spots. Cook for another 2 minutes, then transfer the finished naan to a plate.

While the naan cooks, wash the spoon and ready it to repeat the process. Brush the pan with a little oil, and cook another naan, as above. Continue until all of them are finished.

Last year at this time I made Braised Pork Belly with Turnips.

Wednesday, 11 May 2022

Monday, 11 April 2022

Monday, 28 March 2022

Monday, 14 March 2022

Friday, 11 March 2022

Friday, 25 February 2022

Friday, 11 February 2022

Wednesday, 29 September 2021

Wednesday, 18 August 2021

Monday, 9 August 2021

Wednesday, 14 July 2021

Wednesday, 9 June 2021

Friday, 4 June 2021

Monday, 31 May 2021

Friday, 16 April 2021

Wednesday, 31 March 2021

Friday, 26 March 2021

Wednesday, 17 March 2021

Monday, 8 March 2021

Friday, 8 January 2021

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