I can’t believe it’s been a year since I’ve posted a new recipe. My apologies to all, but life is what it is, and this year has been busy with taking the lead on the planning for the expansion of our community hall. Although my focus was originally to make sure that the kitchen would be of a size and plan that would see us through many years into the future, somehow I took on far more than that. We are just about to move into the tendering phase, and I can’t wait for it to get built!
A big part of my involvement has been fundraising, and usually for me that includes creating dining experiences, or supporting another event by offering food. My favourite event was creating a dinner for seventeen people, served in the meadows below our home. Long tables were set end to end, linens & china were laid, and a nine-course dinner was served. No price was set, hoping that those who would attend would pay what they felt the experience was worth. At the end of the fabulous & fun evening, we received $3500 in donations. My crew was ecstatic! Go to the Island Events page to read more….
This summer held its usual amount of dinners on our deck and lawn, and visits to others’ special summer dining places. This cheese bread has become one of my favourites to take along to contribute to the spread. I developed it over the past couple of years, to create a really good bread that is gluten-free, simply by the tradition of its roots. This simple, delicious bread will satisfy as an accompaniment to a hearty braised dinner, or even just a bowl of soup. We’ve eaten it with Salad Niçoise, bountiful garden salads, and steaks off the grill. The typical Brazilian Pão de Quiejo is served in bun form. I’ve simply moved that idea into a round form to be sliced and served. It’s a good recipe to have on hand for serving those who are eating gluten-free, while still being a great bread for everyone.
Makes 1 – 9” Focaccia Style Bread
225 gr / 8 oz tapioca starch/flour: if you can find cassava (manioc) flour it is preferable. Tapioca comes from the same plant but is produced differently than the true flour, but is far more readily available. Also, you can sub in some cornstarch (up to half) if you’re short of tapioca.
1 t baking powder
½ t salt
1 c grated aged Cheddar cheese (115 gr / 4 oz)
2-3 T chopped fresh herbs; rosemary, sage, thyme (use only two types)
2 T olive oil
¼ c milk
olive oil & salt to finish
Preheat oven to 375°, with the rack centered.
Have a 9” pie plate/dish ready, ungreased. A parchment round may be cut to fit the bottom if desired.
Mix the flour, baking powder & salt in a medium-sized bowl.
Add in the cheese, and toss together with your fingers.
Add a splash of milk if more moisture is needed.
Note: in the photos, you might notice I used pre-shredded Tex-Mex cheese ~ works great in a pinch.
I usually tuck a couple of sprigs of whichever herbs I’m using into the center of the bread for presentation.