Saturday, February 14, 2009
Sunday, February 8, 2009
Chili Coated Beef with Barley Cake and Tomato Sauce
Wednesday, February 4, 2009
But my favorite art festival was the Native American festival at Haskell Indian Nations University. It was so different from the other shows, and among the beautiful jewelry, paintings, pottery, and performances was another new treat: frybread.
There is not much in this world more delicious to a bread lover than fry bread. Light, airy, delicate, and yet mouth-wateringly delicious, frybread is the ultimate platform for what the fair calls Indian tacos: plentiful taco toppings atop crisp and tender frybread. This recipe is just as easy as any of the other flatbreads I've made so far - with the addition of oil to the pan where it is cooked. Try it - you will be anything but dissapointed.
Made 4 pieces of frybread, and topping for at least 4 tacos.
Leftover potential: The frybread should be eaten warm right after it's prepared, but if you make more pieces than you know you'll need, there's a delicious alternative. Sprinkle the hot frybread with cinnamon sugar and drizzle with a little bit of honey.
2 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1/4 cup (1/2 stick) butter, melted and cooled slightly
1/2 cup warm water, or as needed
oil, as needed for pan frying***
1. In a medium bowl, combine the flour, baking powder, and salt.
2. Make a well in the center of the mixture, and add the warm butter and water. Mix to combine, the mixture will look like a shaggy mass. Knead the dough until it is smooth, 1-2 minutes.
3. Divide into 4 pieces, and round the dough slightly. Cover with a damp paper towel and let sit for 10 minutes. Meanwhile, heat the oil for frying.
4. When the dough has rested and the oil is hot, pan fry the frybread (1 piece at a time is easiest) until it is golden brown and slightly puffed up on both sides.
5. Set the finished frybread onto absorbent paper towels to drain slightly.
***I pan fry the dough, rather than deep fry. This requires only just enough oil to cover the item by 1/2 way. For fry bread, that means just enough oil to cover the base of the pan used to cook the bread.
1 tbsp oil
1/2 red onion, diced
2 cloves garlic, finely minced
salt, as needed
pepper, as needed
1 tsp cumin
1 tsp cayenne ***These spices can be replaced with 1 packet of taco seasoning
1 tsp coriander
1 tsp oregano
lettuce, chopped, as needed for garnish
red onion, diced, as needed for garnish
tomatoes, diced, as needed for garnish
fresh jalapenos, sliced and seeded, as needed for garnish
cheese, as needed for garnish
cilantro, as needed for garnish
1. In a large pan, heat the oil over medium high heat. Add the onions and saute until beginning to become translucent. Add the garlic, and saute until fragrant.
2. Add the meat, and cook until it is browned and cooked through. Add the seasoning, and stir to combine. Remove the finished meat from the heat.
3. Spoon some meat on top of each piece of frybread, and garnish as desired. Eat immediately.
Sunday, February 1, 2009
Whole Wheat Pasta with Wilted Shallots, Mushrooms, and Mozzarella
Sunday, January 25, 2009
Many restaurants buy their buns and only make the fillings fresh, as the process for the perfect steamed bun is a little complicated. But fresh buns are so delicious, as I discovered in my quest to make my own last year. Though they are traditionally made with Hong Kong flour, my version used cake flour, which is much easier to find.
Which is precisely why my first purchase was a bamboo steamer. Priced as low as $9 - $17 dollars, these steamers are great for a number of uses in the kitchen. They're easy to use, relatively compact (can range in size from 3" - 20" in circumference), and can be utilized in a number of ways: steaming vegetables, meats, fish, dim sum, dumplings, and even for baked goods such as breads, puddings, and cakes.
These can be purchased at kitchen supply stores, Asian markets, and even specialty grocery stores. At $15, my 10 inch bamboo steamer was an excellent investment, and I can't wait to use it.
Saturday, January 24, 2009
Friday, January 23, 2009
Monday, January 19, 2009
Saturday, January 17, 2009
1 can crushed pineapple