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Friday, March 27, 2009

A loaf of bread, a jug of wine …

It seems the way to a man's heart has always been through his stomach. If the lady who supplies the bread and honeyed wine is also good in other wifely arts, so much the better.

Here is a plate of barley bread & goat cheese with honey, served with that infamous Pramnian wine in honor of Novel Food, an event celebrating food immortalized in prose or poetry, and a dish that Circe served Odysseus, hoping to tempt him to stay.

While my Homer eschewed the wine, he thoroughly enjoyed the honeyed cheese and barley bread baked on the griddle. He liked it so much, he has requested that I bake them again for Days of Unleavened Bread.

Barley Bread.
Take leftover mashed potatoes or other root vegetable, add a little milk and enough barley flour to make a soft dough--adjust taste with more salt if needed. Stir or knead, cover and allow to rest for about an hour.

Heat griddle to medium heat. Prepare several pats of butter or clarified butter to grease griddle.

Roll out dough, cut into circles, squares or triangles and fry on both sides on buttered griddle. Adding a cover to the griddle will help with baking the bread all the way through. The vegetables in the dough help the dough stay fresh and moist.

Serve with butter, cheese, jam or honey.

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