أناقتي
عضو متالق
 
 تاريخ الميلاد : 14/10/1979
 الْمَشِارَكِات : 1343
 السٌّمعَة : 4
 الإنتساب : 22/12/2011
sms : Healthy Recipes,Cookbooks: Recipes, Cookbooks, and Culinary Adventures
 |  موضوع: Quinoa Skillet Bread Recipe 2/4/2014, 2:42 pm | |
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Quinoa Skillet Bread Recipe
The farmers' market up the street from my house just started again. It takes place one night a week, now through early fall. Last week a stroll through the twenty-some booths revealed a bounty of fava beans, strawberries, local micro-climate honeys, pea shoots, mandarins, king trumpet and lion's mane mushrooms, artichokes, and English peas. In the midst of all this, I stumbled on a farm I'm particularly excited about, Fifth Crow Farm - new to me. They were selling organic wheat berries, heirloom popcorn, farm fresh eggs and leeks. I picked up a couple bags heirloom Sonora whole wheat pastry flour (grown at neighboring Pie Ranch), and set them on my kitchen counter when I got home. I wasn't entirely sure how I wanted to use it at the time. This flour is a bit coarser than the pastry flour I typically use, flecked with tiny hints of brown and gold.
If I leave something in my field of vision for long enough, ideas start to percolate. I had a the flour sitting on the counter top, and a good amount of leftover cooked quinoa in my refrigerator at the time. It occurred to me to attempt some sort of rustic quinoa skillet bread. A relatively simple idea that actually took a couple tries to get right. My first attempt was terrible, and by that I mean, not at all what I had in mind. It was flat, too dense, ugly, and on and on. But the second go-around more than made up for my original misstep.
Back at the drawing board (after my initial failure), I kept looking at the flecks of germ and bran in my new flour, which triggered thoughts of cornmeal. One of my favorite recipes in SNC is the quinoa and corn flour crepes. And one of my favorite cornmeal recipes of the past year is Marion Cunningham's Custard-Filled Cornbread. My neighbor brought it to a Halloween potluck (to much fanfare), and it occurred to me it was the same cornbread Molly writes about in A Homemade Life. Everyone in my family now loves this cornbread, and it has shown up at nearly every family gathering since its debut at Thanksgiving. It is one of those recipes, so spot-on, I thought I'd never change it, tweak it, or make it any other way. There was no need. Keep it simple, leave it alone.
But I thought, maybe, if I took the general approach for the Custard Cornbread and introduced a cast-iron skillet and a few of the other ingredients I had on had, it might make for something unique and special in it's own way. And wow, did it ever work out. I hope you'll agree, the results are impressive - a rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread. Enough for a small crowd, each piece is dense and heavy, rich with ribbons of varying texture. Let me know if you try it out - it's perfect for picnics, potlucks, family meals and the like. |
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