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Oatmeal
Quick-Bread Recipe
Yield: 6 Servings
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This
versatile quick bread can be served at breakfast, brunch, lunch, or dinner.
It is an ideal accompaniment to dishes that are light and in need of
substance. It is good served with different types of crudités as a first
course, and it is excellent served with cheese. A mixture of chives, basil,
tarragon, and other fresh herbs can be used in place of the parsley. It is
at its best when lukewarm. If you make it ahead, reheat it for a few minutes
in the oven before serving. |
1 cup "quick" oatmeal
2 teaspoons double-acting baking powder
1 cup grated onions
1/2 cup chopped parsley
1 egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup milk
3 tablespoons vegetable oil
Mix together all the ingredients except the oil. Heat 2 tablespoons of the oil
in a 7- to 8-inch skillet. When hot, pour the batter into the skillet and spread
the last tablespoon of oil on top of the batter. Bake in a 400-degree oven for
20 minutes. (Wrap two layers of aluminum foil around the handle if it's not
ovenproof.)
After 20 minutes, flip the bread over to brown the other side. It can be flipped
like a crepe, or inverted on a plate or cake pan and slid back into the skillet.
Bake for another 5 to 8 minutes. Slide onto a plate, let cool for 2 or 3
minutes, slice into wedges and serve.
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