6.16.2009

Wot ratatouille? Which teff flour wedges?

Wot with Teff Flour Wedges

A little while ago, back in April the Bread Baking Babes made Ethiopian Injera bread from teff flour and a whole array of condiments and stews as side dishes. When I saw some teff flour at a local health food store, I picked up a box mostly out of surprise that it was available so easily. However, I couldn't bring myself to go to all the trouble of making all those bits and pieces just for myself, so I tried to find some other use for the teff. (a recipe for teff waffles is given on the back of the box; maybe more on this at a later time) There is a recipe for polenta-style teff wedges in Heidi Swanson's Supernatural Cooking which seemed scaleable and easy to do. The important thing to note about this recipe (which I didn't recognize until typing up the recipe, maybe a week after making the wedges) is that it requires teff grains, not teff flour. But at the end of the day it doesn't really matter. Just add a bit more water to the teff flour and the wedges will come out fine. At least tastewise. As the dough will have a silky texture, the wedges will be difficult to keep in shape when you turn them around in the pan.

Detail of teff flour polenta after setting overnight in the fridge
(hence the glistening condensation on the top)


Instead of ratatouille with teff wedges, it would be more appropriate to call this dish wot with fried teff flour bits. Wot/ratatouille/vegetable stew. Whatever name you choose, it's just another case of concept cooking. The concept goes like this:

Go to the green market and buy vegetables which are fresh and in season.


Supplement with some shallots and garlic from the pantry and chop it up.


Sauté shallots and garlic, add other ingredients, deglaze with white wine/stock/water and simmer on low heat until done.


Grilled Polenta-Style Teff Wedges

Source: Supernatural Cooking by Heidi Swanson

Ingredients:

6 cups water
1 tsp fine-grain seasalt, plus more as needed
2 cups brown teff grains
1 cup freshly grated Parmesan cheese
3 Tbsp melted clarified butter or olive oil
freshly ground black pepper

Method:

Line a backing sheet with parchment paper.

Bring the water to a boil in a large saucepan, then stir in the salt and the teff. Lower the heat, cover and simmer, stirring occasionally for about 30 minutes or the teff is the consistency of a thick, spreadable porridge. Stir in the parmesan and more salt to taste.

Spread the teff polenta to a 1-inch thickness on the prepared backing sheet, then chill in the refrigerator for at least 30 minutes and preferably for a few hours. You can protect it with a layer of plastic wrap after it sets up a bit.

Prepare a medium-hot grill. Use a large cookie cutter or a knife to cut the chilled polenta into uniform wedges and brush each with a bit of melted butter. Grill for a few minutes on each side, then season with salt and pepper.

1 comment:

MyKitchenInHalfCups said...

Your "concept cooking" is getting most excellent. So many ingredients and we somehow come up with great similarities yet wonderfully different dishes and flavors.
Wonderful title!