Entering week five of sheltering in place, during the novel corona-virus pandemic; and I’m discovering skills I didn’t know I had. I’ve never been much of a baker. Not because I don’t like wonderful baked goods, but because I have an aversion to measuring. Writing cookbooks was challenging when trying to deliver a consistent product. I basically wing it, taste, adjust, taste again as I go along. Being at home consistently for this length of time has taught me several things. One, why should I be talking myself out of something, when I really should be talking myself into something new? I’ve always played with food, why not play with baking? So I’ve been starting with savory quick breads and muffins with great results. If there’s a down side to this exploration, it’s that I’m now slightly obsessed, and one thing is leading to another.
This week it’s soda bread. My wife Val inherited a 100 year old cast iron skillet from her Grandmother years ago (along with a classic potato masher), so I wanted to try out a soda bread using a skillet, rather than a free-form shape. I’m coming around to the beauty of these old skillets for many uses, and I enjoy the historical continuity of using something that was handed down from a previous generation. I mixed the bread in my Grandmother’s pottery mixing bowl, so I was channeling traditions from both families. It felt wholesome somehow, and a basic quick bread like this could have been made by either of our Grandmother’s. Val makes a delicious golden raisin and candied ginger scone that I love, and this reminded me of that texture with a savory profile.
I’m afraid that I will run out of flour, before I run out of ideas; but the experimentation was certainly worth it. Next challenge, homemade pasta.
SKILLET SODA BREAD WITH ROASTED RED PEPPERS & FETA
INGREDIENTS:
4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons sea salt
1 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, cold and cut into 1 inch cubes
2 eggs
1 1/2 cups buttermilk
1 whole roasted red pepper, (I used jarred), drained and chopped
1/2 cup feta cheese, crumbled
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
INSTRUCTIONS:
Preheat your oven to 400 degrees F. In a large bowl, combine the flour, baking powder, salt, baking soda, oregano, black pepper and cubed butter, using a pastry cutter or fork to incorporate the butter. The mixture should resemble course crumbs.
In a separate bowl, whisk together the eggs and buttermilk and add it to the flour mixture. Combine the dough using a large wooden spoon or spatula until it’s almost incorporated.
Add the roasted peppers and feta and finish mixing. Kneed the dough with your hands for a few minutes until comes together and transfer it to a greased cast iron pan (I use ghee). Using a serrated knife, score the bread into four sections to help prevent it from bubbling up in the center.
Bake for 30-35 minutes, or until the top is golden brown. Serve warm with butter.
Serves: 8
“People who give you their food, give your their heart.” –Cesar Chavez
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