The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

BATARDE (BASTARD) BREAD

Bill,

I'm on my French kick today. Batarde Bread is "Bastard Bread". There's a guy by the name of Ludlow Porch in Atlanta that has put out one of my favorite cookbooks: "The Fat White Guy's Cookbook"

He has a recipe called "Cheese-Onion Supper Bread" that sounded interesting. Only I fixed it for breakfast and added an extra flourish or two. It is sorta cake-like, lighter than a biscuit and downright toothsome.

Here's how it goes:

BATARDE (BASTARD) BREAD

1 egg
1/2 Cup milk
1 1/2 Cup biscuit mix (I used Pioneer)
1/2 Cup chopped yellow onion
1-2 Jalapeno peppers, seeded and minced
1 small can green chiles
1 Cup cheddar cheese, grated
2 tablespoons chopped fresh parsley
2-3 tablespoons butter
3-4 tablespoons dried beef, chopped (the kind that comes in a little jar)
   OR
2-3 strips of bacon, crumbled

First, preheat the oven to 400 degrees.

Then, grease the bottom and sides of an 8-9-inch diameter pan. I used a glass pan that had slightly straighter, and higher, sides than a pie pan.

Next, saute the onions, jalapeno and chiles in a little oil, just until tender. Don't overdo it and brown them to a crisp.

Beat the egg a little with a fork, mix it with the milk and add to the biscuit mix.

Stir until mixed well.

Add the onions, jalapenos, green chiles, half the cheese and parsley. Stir till blended.

This stuff is pretty thick by now, so spread it out in the greased pan. Sprinkle the rest of the cheese on top and slice a few pats of butter and spread around on top. Bake it for about 20 minutes or so. 

Slice and serve as you would a pie. One quarter of the this dish will fully tickle the palate for one, at breakfast, washed down with juice and coffee.

However, Bill, those of you who are gluttons, you can add some more meat to the meal; crisp bacon or a slice of ham come to mind.

Or, for the dainty, include some fruit; sliced peaches or strawberries, sugared and with cream. Both sound peachy.

Dad

 

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