Sunday, July 1, 2012

Fabulous Frybread

My students, as part of their final projects, are required to do a Powerpoint presentation on a topic, usually a family dish of some kind. One of my students happens to be Native American; not only did she do her presentation on frybread, but she brought some in for the class. It was a good lunch. :)

I had to attempt this recipe a few times, but I finally got it to work. When you take a look at the ingredients, you'l be able to figure out why this probably shouldn't be eaten very often--yes, I did use both sticks of Crisco. And no, the 2 tablespoons of baking powder is not a mistake. This will make at least six or seven good sized frybreads. Get a big container of honey or taco fixings, because you'll be needing them. 

Fabulous Frybread

4 cups flour
2 tsp salt
2 tbsps baking powder (more if necessary)
1 tbsp powdered milk
1 1/2- 2 cups water

2 sticks butter flavored Crisco

Honey, powdered sugar, or taco toppings

Combine the first four ingredients and stir lightly till blended. Add the water sparingly until the ingredients just come together. Shape into a ball, then let it rest for 30 minutes to an hour. Melt the Crisco in a pan. Pull off  medium size pieces of dough, shape them into balls, then roll them  into flat circles. (Be careful not to make them too thin!) Carefully place each circle of dough into the hot Crisco. Fry on each side until puffy and golden. Serve hot, with either honey and powdered sugar or taco toppings. 

Friday, March 16, 2012

Flapjack Flash

Hey, it's been a while! I've been hesitating to post lately because my camera crashed and burned on me, but then my friend Michelle at delishiono posted an amazing recipe for District 12 cheese buns. So I decided to use pics from my Blackberry instead. By the way, you should go to Michelle's site and check out her recipes. Like, now.

Anyway, before I got distracted by her cheese buns (Ha!) I ended up making flapjacks. those of us here in the US immediately think of pancakes when we think of flapjacks, but the Brits know it as a granola bar type thing--crunchy on the outside, slightly soft and chewy on the inside. Remember that the recipe says the oats should be "coated"--think the process for making Rice Krispie treats. they shouldn't be swimming in the butter/sugar mix (as good as that sounds).

The first time I tried to make these, I burned them. The second time, they came out perfectly (I turned my oven down to 325 instead of 350 and moved them to the middle rack of my oven).I put the original recipe here just to be accurate, but feel free to use my pointers. If you don't have access to golden syrup (aka dark corn syrup), use honey; you can also add dried fruit and/or nuts. Make a big batch for the week!

British Flapjacks (courtesy of Bon Appetit magazine)


1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup (packed) golden brown sugar
1/4 cup golden syrup*
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt

* A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops.


Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.

Tuesday, February 21, 2012

Happy Mardi Gras! Shrimp n Grits

So a friend of mine called me at the last minute because she'd decided to throw a Mardi Gras party at another friend's house. "We need Southern food," she said. "What're you bringing?"

Now, considering that my friend is originally from Texas, I personally thought *she* would have been the official judge in that category. My family's Southern, but I was born and raised here in California. But hey, what do I know? I decided to make it easy on myself and make shrimp and grits.

This particular version is pretty and tasty. Just make sure you season the grits before you cool them (a mistake I made on the first batch). This can easily be modified for people with food allergies too. Issues with MSG? Swap the cajun seasoning for good old salt and pepper or come up with your own spicy blend. Can't have shrimp? Cook up some chicken and cut it into pieces. No dairy? Skip the cheese.

Shrimp N Grits

3 1/2 cups water
1 tsp. salt
Cajun seasoning or salt and pepper
1 1/4 cups grits or cornmeal
Shredded cheddar cheese
Cooked shrimp (large, at least 24 of them)

Spray an 8" square pan and a cookie sheet with nonstick spray. Set aside. Preheat the oven to "broil" and place a rack at the top.

Combine the water,seasonings and salt till boiling. Slowly pour in the grits or cornmeal, and start whisking as you pour. Continue whisking until there are no lumps. Allow grits/cornmeal to cook for five minutes or until thickened. Once thickened, quickly pour into the square pan and allow to cool completely.

Slice cornmeal into squares and place on the cookie sheet. Add cooked shrimp to the top of each square and add shredded cheese. Place cookie sheet into preheated oven for 3-4 minutes or until cheese has melted. Serve immediately.