Category Archives: Savory

savory flavors

Cumin Curry Popovers

Posted on November 25, 2009 by Beth

Week Forty-Eight: Breads With Spices Popovers, as I’ve come to discover over the course of the year, are among the most underrated breads out there.  Their airy, crunchy, and tender texture is universally appealing; but best of all, the elegant … Continue reading →

Posted in Savory, Unleavened Breads | Leave a comment

Onion Flatbreads With Coriander and Cumin

Posted on November 24, 2009 by Beth

Week Forty-Eight: Breads With Spices Today’s bread is a thick type of the flatbreads so omnipresent in the Middle East.  More substantial than a pita, these breads are topped with a mixture of lemony coriander seed, smoky cumin seed, and … Continue reading →

Posted in Savory, Yeast Breads | 1 Comment

Curry Spiced Shortbread Crackers

Posted on November 23, 2009 by Beth

Week Forty-Eight: Breads With Spices When made with butter, crackers can often be finicky things.  Usually, the biscuit method is used, wherein butter is cut into flour, and moisture added until a dough forms.  And woe betide the cook who … Continue reading →

Posted in Quick Breads, Savory | Leave a comment

Roti Canai

Posted on November 21, 2009 by Beth

Week Forty-Seven: Miscellaneous International Breads A few months ago, I was alerted to a type of Malaysian bread that I’d never heard of before, called roti canai [RO-tee chan-EYE].  As I’ve mentioned before, I dearly love discovering new breads, and … Continue reading →

Posted in Savory, Unleavened Breads | 2 Comments

Arepas

Posted on November 20, 2009 by Beth

Week Forty-Seven: Miscellaneous International Breads Arepas, a specialty of South America, are a widely variable bread made from arepa flour.  Halfway between cornmeal and masa flour, arepa flour is made by cooking corn, then grinding it into a coarse meal. … Continue reading →

Posted in Quick Breads, Savory | Leave a comment

Shrimp Tortillitas

Posted on November 19, 2009 by Beth

Week Forty-Seven: Miscellaneous International Breads As you might expect from the name, today’s bread is a Spanish flatbread.  But unlike its more familiar and unadorned cousin, the tortilla, a tortillita doesn’t require any other foods to subserve its flavor.  Filled … Continue reading →

Posted in Quick Breads, Savory | Leave a comment

Casatiello

Posted on November 18, 2009 by Beth

Week Forty-Seven: Miscellaneous International Breads If you’re familiar with panettone, you’re halfway to understanding today’s bread, casatiello.  For those who aren’t familiar, panettone is that Italian Christmas specialty that can’t quite make up its mind as to whether it’s bread … Continue reading →

Posted in Savory, Yeast Breads | 1 Comment

Grill Bread

Posted on November 17, 2009 by Beth

Week Forty-Seven: Miscellaneous International Breads [Apologies for delays in posting yesterday and today; extenuating circumstances have prevented it.  Further delays this week are probable, but I am still cooking, and will update as I am able!] Today’s bread isn’t an … Continue reading →

Posted in Savory, Yeast Breads | Leave a comment

Bird of Paradise Bread (Khliab Raiska Ptitsa)

Posted on November 16, 2009 by Beth

Week Forty-Seven: Miscellaneous International Breads Over the year, I’ve featured breads from various nations or regions throughout the world.  This assortment of recipes is of course by no means complete, or even attempting to be.  The recipes I chose were for … Continue reading →

Posted in Savory, Yeast Breads | 3 Comments

Pizza Crust

Posted on November 14, 2009 by Beth

Week Forty-Six: Professional Recipes I never used to think much about pizza.  I didn’t dislike it, but I didn’t particularly love it either.  Of course, growing up, my pizza experience was limited to the major chains, so you can’t really blame … Continue reading →

Posted in Savory, Yeast Breads | 1 Comment