Homemade flat bread is marvelous with dips and makes tasty wraps for your favorite sandwich fillings. Plus, if you make flat bread with whole wheat flour it is healthier and cheaper than store-bought pita or lavash. This recipe is adapted from my master Italian bread recipe which calls for 3 cups of all-purpose flour. All I did was substitute 2 cups of whole wheat flour, the rest of the recipe is unchanged. Super easy to make in a food processor, it yields 12 flat breads about 6 or 7 inches in diameter, or 2 mini loaves, or one loaf of superb whole wheat bread your family will love. Note, this recipe is dairy free and sugar free.
Archive for July, 2011
Potatoes are common fair throughout the Latin countries. This recipe is inspired by the Peruvian causa relleña, filled layers of seasoned mashed potatoes. I’ve added a Puerto Rican sofrito with lots of cilantro to the potatoes, sauteed in a little annato oil, plus some crumbled crispy bacon. This is similar to a Puerto Rican mofongo which is usually made with yucca (cassava) and chicharones (crispy fried pork rinds). The mofongo lines a bowl and is filled with savory sauteed shrimp, chicken or other meat. Causa layers are more often filled with chicken, octopus or crab salad. Here I’ve used avocado slices dressed with a citrus vinaigrette. The topping is a salad of roasted red peppers with fresh oregano, capers and citrus vinaigrette plus a 4-minute boiled egg.
Minus the egg and bacon, this is a tasty vegetarian dish and certainly an alternative to those mayonnaise laden potato salads. Serve this as a side dish with grilled snapper or your favorite steak. Its a great salad-main served with a cold crab gazpacho or a lobster bisque. Mini sized causas made with purple or blue potatoes make elegant appetizers. Rather than individual causas you can make this family-sized and cut it into serving wedges.