Last week my coworker was discussing her weekend during
which she taught people the techniques of 18th century cooking. She
described a green onion bread that made my mouth water and left me intent on
making a pot of soup to go with this onion bread. She was kind enough to send
it to me, but I was missing two ingredients. Instead of giving up, I decided to
create my own recipe by adapting a quick bread recipe. I was surprised how small changes lent themselves to making a delicious loaf of
onion bread.
The first step was to select a basic quick bread recipe so I
pulled a fruited quick bread from my files to use as the basis for ingredient
proportions. My first change was to swap out the fruit for leeks which were in
my freezer from a previous share box. Although I had previously sliced the
leeks, I decided to chop them so the onion was finer and could be fully
distributed throughout the bread. Next I
decided to use the remaining smoked gouda in the bread. Dicing this cheese
required patience to achieve a dice no larger than one-eight inch. I had only a
half coup of the cheese and I added a bit of the flour to the cheese in order
to make certain the cheese spread throughout the bread. My final change was to
cut the sugar in half, but how exciting of a change is that?
It is not a perfect recipe (too moist), there are some minor
changes still to be made, but it is the first time I have successfully changed
an existing recipe. So, for one wonderful weekend there was excitement, great
flavors, and great aromas in my kitchen. The only task for me to accomplish is
to identify the cheese I want to use in
the next loaf.
No comments:
Post a Comment
Thank you for commenting on my blog! I hope you enjoy the blog.