SKILLET HERB BREAD
We had a lot of family get-togethers when I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. But Mom's was my favorite—she started making it 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California
Provided by Taste of Home
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt, sage and thyme. Combine cornmeal, celery, onion and pimientos; add to dry ingredients and mix well. Add eggs, milk and oil; stir just until moistened. Pour into a greased 10- or 11-in. ovenproof skillet. Bake at 400° for 35-45 minutes or until bread tests done. Serve warm.
Nutrition Facts : Calories 275 calories, Fat 9g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 598mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER SAUCE
This traditional favorite comes from the northern mountain towns of Algeria. A humble, unleavened semolina flatbread compliments a zesty, roasted red-pepper sauce. The combination is fresh, simple and satisfying. We also like to have this with fried eggs.
Provided by Corey Habbas
Categories Bread
Time 40m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
- Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
- For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Nutrition Facts : Calories 795.8 calories, Carbohydrate 134 g, Fat 17.1 g, Fiber 7.4 g, Protein 23.4 g, SaturatedFat 2.4 g, Sodium 701 mg, Sugar 3.8 g
BERBERE
This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes. A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix, and is sometimes made with oil or water to form a paste. Starting with whole spices, the various nuts and seeds and dried red chile peppers, then pan-roasting, grinding, and mixing them will produce the most authentic berbere. However, perfectly satisfactory results can be obtained using already ground or powdered spices. Red wine seems to be a non-Ethiopian addition, but it works well. Yield and prep time is estimated.
Provided by Chabear01
Categories Sauces
Time 30m
Yield 1/2 cup
Number Of Ingredients 16
Steps:
- In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
- Remove from heat and allow to cool.
- If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
- Store the berbere powder in a tightly-sealed container.
- If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
- Grind together in a blender or with a mortar and pestle.
- Store the berbere paste in a tightly-sealed container.
BERBER SKILLET BREAD
The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly ferments into a pungent starter. The recipe requires three kinds of flour and takes two days, but is richly rewarding in flavor.
Provided by Julia Moskin
Categories project, appetizer
Time 1h
Yield 4 8-inch bread rounds
Number Of Ingredients 8
Steps:
- Make the starter: In a glass or ceramic bowl, combine 2/3 cup semolina flour with the all-purpose flour. Gradually stir in 3/4 cup water to make a wet dough. Mix in garlic, cover, wrap in a towel and leave in a warm place, like an unheated oven, for a day.
- Uncover the starter, add 1/4 cup water and the remaining 1/2 cup semolina flour, and mix. Cover, wrap in a towel, and leave for 12 to 24 hours. The starter will get a crusty top and blossom underneath. Scoop out 1/2 cup starter and discard the rest, including garlic cloves (otherwise, as it continues to ferment, the smell would drive you out of your home).
- Make the bread: In a food processor fitted with the metal blade, combine extra-fine semolina flour, the 1/2 cup of starter, the yeast and salt. Pulse once or twice. Add 1 cup warm water and process for 15 to 20 seconds to knead. Let rest 10 minutes. Pulsing food processor, trickle in another 1/4 cup water. Sprinkle a work surface with flour and turn dough onto it. Cover with an upside-down bowl for 10 minutes. Cut 4 1-foot squares of waxed or parchment paper and sprinkle with flour. Divide dough in four and put each piece on a piece of a floured paper, turning to coat. Press each into an 8-inch circle. Cover with kitchen towels and let rise 1 hour.
- When ready to cook, gently flatten each disk, then prick the tops all over with a fork. Heat an 8- or 10-inch nonstick skillet or griddle (or two, if you have them) over medium-high heat. Sprinkle the pan's surface with flour, then pick up a dough round and flip it into the pan, paper side up. Peel off the paper and adjust the heat so that the bread sizzles gently. When it is browned and blistered on the bottom, about 5 minutes, flip the bread out onto a plate, then slide it back into the pan to cook the other side. Cook about 2 minutes, shaking the skillet often to prevent sticking. When browned, firm and fragrant, slide onto a platter and serve immediately, or cover with a towel to keep warm while you cook the remaining breads. Serve with Moroccan almond-argan butter.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 1 gram, Carbohydrate 131 grams, Fat 2 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 0 grams, Sodium 418 milligrams, Sugar 0 grams
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