I'll start this blog with a recipe by Italian American chef Mario Batali. Representative of the cultural diversity in the tastebuds of this family, if not the Swiss German or Mennonite background of the grandparents.
I had packs of frozen kale left over from our summer CSA bin. I've been puttering around all day, feeling the need to bake something since the weather forecast was dire -- heavy snow. So I scouted online for a recipe similar to a gratin or something savory and pie-like, appropriate for a snowy evening. This popped up: Swiss Chard Tart. Close enough! The chard would no doubt be a tad less distinct in flavor, but the kale worked well. Maybe 3/4 cup bread crumbs would be sufficient too. A half cup "dusted" on top was a little too dusty. But the crust is a miracle of simplicity. The flavor is savory and nutty, and just what I was hoping for. I paired this with pan-fried thin pork chops. Rustic and simple and very tasty as we watched the snow fall outside.
Thanks Jessica! I'm eager to see how this works!
ReplyDeleteI will be the first to post a recipe. Jessica, if this is not the appropriate method, then you can teach me what to do differently. Ruth
ReplyDeletePita Bread recipe
PITA BREAD
(recipe received from Louise Claassen, Elkhart, IN;
she spent several years in the Middle East)
1 ¼ c. boiled milk, cooled
2 T. olive
2 t. honey oil
1 t. yeast
2 c. bread flour
½ c. wheat flour
¾ t. salt
Heat oven to 500 deg.
Add yeast to 1st three ingredients.
Allow to rest and yeast to bubble.
Add flour and salt. Knead 10 minutes.
Cover and let rise 20 min.
Divide dough into 4 parts. Divide each again in half to make 8 parts.
Shape each one into a ball and roll out, about ¼ inch thick.
Place on lightly floured board and allow to rest about 15 min.
To bake, place pitas on cooling rack on top of oven rack nearest the top.
Bake 1 ½ min., then turn them over and bake another 1 ½ min.
Remove from oven to cool on a cloth.