-
Recent Posts
Categories
Archives
My Links
- WP Security Learning Center
- WordPress Tutorial (Udemy.com)
- The EssentiaList (ESP’s blog)
- Care of cast iron cookware
- Cooking Greens Substitutes (Cooks Thesarous)
- Dede’s Mediterranean Kitchen
- Easy French Food
- EatWild.com
- Fine Cooking.com
- Gluten-Free Hippie Food Blog
- Green Med Info
- Greg Patent: The Baking Wizard
- Mercola’s Healthy Recipes
- Natasha’s Kitchen (Ukrainian & Russian Recipes)
- Scandinavian Food (About.com)
- Scandinavian Cooking (Dorothy Harris)
- A Seasonal Cook in Turkey
- Southern Food: Equivalents A to Z
- Wim’s Quick and Tasty Recipes
Meta
Category Archives: Griddle
English Muffins, Whole Grain
By Cat, May 2015 (Photo, right, from Wikimedia Commons) See also: 1. Breads, Rolls, Biscuits, Scones Menu; 2. Breakfast & Brunch Menu; 3. Bread Basics for Yeast Leavened Bread (tips and such); 4. Other sites: Fine Cooking video: How to make … Continue reading
Posted in Baked, Dairy, Dried fruit, Eggs, Fat or oil, Flour, Griddle, Leavening, Nuts and seeds, Spices, Sweetener
Tagged butter, caraway seeds, cinnamon, cornmeal, currants, egg, honey, milk, raisins, rye flour, wheat flour, yeast
Leave a comment
R’ghayaf (Moroccan Semolina Flatbread)
By Cat, Jan 2008; updated May 2014 (Photo, from Moroccan Food.About) Includes: 1. Types of R’ghayaf; 2. Moroccan Semolina Flatbread – I; 3. Moroccan Semolina Flatbread – II See also: 1. Pita (Middle Eastern Flatbread); 2. Naan (Traditional Indian Tandoori Flatbread); 3. Breads & Rolls Menu; 4. Flatbreads: Note … Continue reading
Posted in Baked, Flour, Griddle, Leavening, Nuts and seeds, Spices
Tagged aniseed, flour, salt, semolina flour, sesame seed, yeast
Leave a comment
Chapati (East-Indian Flatbread)
By Cat, Jan 2012 (Photo, right, from Indian Food About.com) Includes: 1. Rye Chapati Experiment; 2. Sourdough Chapati Recipe See also: 1. Naan (Traditional Indian Tandoori Flatbread); 2. Flatbreads: Note on Ingredients & Equipment; 3. Breads & Rolls Menu Chapati comes from India, as does … Continue reading
Posted in Fat or oil, Flour, Griddle, Leavening, Sprouted
Tagged flour, salt, sourdough starter, water
Leave a comment
Naan – Traditional Indian Tandoori Flatbread
By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) Naan is a flatbread common in all of Central Asia, including Iran, Afghanistan, Pakistan and India. It is very similar to pita, but made with yogurt and brushed with melted butter or … Continue reading
Pita (Greek and Middle-Eastern Flatbread)
By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) Pita (pronounced PEE-tah), also called ‘pocket bread’ is a staple in all of the eastern Mediterranean countries. Now, if your exposure to Pita is from a bag at Trader Joes, you have … Continue reading
Gluten-Free Mini-Crepes
by Cat, February 13, 2014 There was once a wonderful French restaurant in Portland whose specialty was crepes: Le Bon Crepe. I was hooked. Mom bought me a crepe pan for Christmas, and I found a great cookbook for Crepes … Continue reading
Posted in Dairy, Eggs, Fat or oil, Griddle, Pseudo-grain, Sweetener
Tagged buckwheat flour, cottage cheese, cream cheese, eggs
Leave a comment
Lefse: reference recipes, testing, learnings
by Cat, Sept 2007 – Nov 2011 (Photo, right, by Cat) Lefse is a Norwegian and Swedish flatbread made with potatoes, and cooked on a hot, dry griddle. It resembles a flour tortilla, but is thinner, lighter and more moist. … Continue reading
Lefse – Potato Flatbread from Scandinavia
by Cat, Sept 2007 and updated many times (photo, right, from Wikipedia (9)) Lefse is a Norwegian flatbread made with potatoes, and cooked on a hot, dry griddle. It resembles a flour tortilla, but is thinner, lighter and more moist. It is … Continue reading
Posted in Boiled, Dairy, Fat or oil, Griddle, Root Veggie
Tagged butter, cream, milk, potato, salt, sugar
Leave a comment
Buckwheat Crepes (Gallettes de Sarrasin)
by Cat, Nov 2011 See also: Buckwheat & Kasha (About); Sprouting buckwheat; Soba noodles; Kasha pilaf As much as I love crepes, I’d never had the buckwheat crepes used with savory fillings until a Crepe cafe opened in my old Portland neighborhood. Years before, … Continue reading