100 Days Project, Baking, Breads

Day 51 – Chipotle and Scallion Buttermilk Bread

Day51

I couldn’t resist trying to make this recipe . . .

This recipe from the Fork, Spoon, and Knife blog uses a combination of green/spring onion, spicy chipotle peppers, and rich buttermilk bread was just too tempting.

It is hard to find a lot of chilli pepper types in NZ, and Chipotle peppers are no exception. La Mama and Tio Pablo are two brands that are imported, and you can usually find one or the other in the higher end shops like Nosh or Farro Fresh. Chipotles are a key ingredient in Mexican food.  They have heat and a distinctive smoky flavor and give the food a mild and earthy spiciness.  These chilis acan be used to make salsas and are often ground and combined with other spices to make a marinade called adobo. The flesh of the chilli  is thick, so they are usually used in a slow-cooked dish rather than raw.

The bread recipe is flavorful enough to be eaten on its on, with a slather of butter or cream cheese, or used for a sandwich.

Chipotle and Scallion Buttermilk Bread

by: Fork, Spoon, and Knife

INGREDIENTS

  • 1 1/3  cup flour
  • 2/3 cup chickpea flour
  • 2 tablespoon sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons salt
  • 1 cup buttermilk
  • 2 chipotle peppers (preserved in adobo sauce but without sauce), diced fine
  • 4 scallions diced fine
  • 2 yolk
  • 4 tablespoons olive oil

Heat the oven to 350°F. Grease a loaf pan with olive oil.

Sift together all the dry ingredients together and whisk together the wet ones. Add the wet ingredients to the dry and fold until just incorporated. Fold in the chipotle and scallions and pour the batter into the prepared pan.

Bake for 30 – 40 minutes until just golden brown and it passes the toothpick test. Let the loaf cool in the pan for 15 minutes before removing and slicing.

ENJOY!!

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100 Days Project, Dairy Free, Gluten Free, Party Food, Recipes, Side Dish, Snacks, Vegan

Day 42 – Panelle

Day42Mmmm . . . Deep fried chickpea goodness . . .

A friend of mine posted this recipe, from the New York Times, on her Facebook page, and I knew I was going to have to try making it at some point. Panelle is a type of Sicilian street food that is very similar to polenta, which is made of corn meal. Instead, Panelle is made from chickpea flour (Gram flour), which means it has the added benefit for vegetarians of being high in protein. They make a tasty and interesting and healthier alternative to potato fries, and can be used in the same way for a quick, but filling, snack

These “chips” went extremely well with the left over Warm Chickpea & Artichoke Pâté from my Day 41 post of the 100 Days Project challege.

Panelle

from: The New York Times

INGREDIENTS

  • Vegetable or olive oil for greasing and frying
  • 1 cup chickpea flour
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 lemon, cut into wedges

Grease an 8-by-8 baking dish or a quarter sheet pan with some oil.

Bring 2 cups water to a boil in a small saucepan. Put the chickpea flour in a large bowl, and when the water comes to a boil, gradually add it to the chickpea flour, whisking constantly to prevent lumps. Scrape the mixture into the saucepan you used to boil the water, and sprinkle with salt and pepper.  Bring the chickpea flour mixture up to a boil, stir in 2 tablespoons of olive oil, and then reduce to a gentle simmer. Only continue cooking for about a minute.

Scoop the chickpea mixture onto the baking dish or sheet pan and spread it into an even layer. Let it cool, and cover loosely with parchment or plastic. Refrigerate for at least 30 minutes, or up to 24 hours.

Put at least 15mm or 1/4 inch oil in a large skillet over medium heat.  Cut the chickpea mixture into “French Fries”, about 3 inches long and blot any excess moisture with a paper towel. Working in batches, gently drop them into the hot oil. Cook, rotating them occasionally until they’re golden all over, 3 to 4 minutes. Drain fries on paper towels and immediately sprinkle with salt and lots of pepper. Serve hot, with lemon wedges.

Pour yourself a glass of wine and  . . .

ENJOY!!

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