Bread Baking Babes (BBB): Red Pepper Coques
The snow has gone at last; the forsythia is just at the end of its blooming; the garden is greening – just in time for making May’s BBB bread on the barbecue! Karen K (Karen’s Kitchen Stories) chose a recipe for Red Pepper Coques. Or, if you’re making just one, a red pepper coca.
Coca is a type of pastry from Catalonia. The salty version of the coca looks very similar to a pizza, except that it is rectangular instead of round and is seldom prepared using cheese.
There are four main types of coca: the savory coca, the sweet coca, the closed coca, and the open coca. The sweet cocas are prepared with dough that has, among other ingredients, eggs and sugar. But if the coca is savory, yeast and salt will be added to the dough. […]
Some of the most popular coques in Catalonia are the coca de xulla, prepared with bacon and other varieties of meat, coca de San Joan, and coca de recapte, a savory coca prepared with a variety of vegetables and sometimes fish.
– Paula, Sh Barcelona | Catalan recipes: Coca de recapte
When I lived in Catalunya, one of my favorite things to buy in a few local bakeries was a slice of coca. It’s kind of a Spanish pizza or flatbread, but with some key differences – while toppings vary, most have no sauce and no cheese.
– Caroline, Caroline’s Cooking: Catalan Coca (Spanish Pizza)
Coca is more or less the Catalan pizza […] The word itself derives, it seems, from the Latin coquere, cooking, and is used not only in Catalonia but also in the old Occitan language of the neighboring Toulouse and its surroundings. […] Savory cocas differ from pizzas not only in their usual shape, but in that they hardly ever carry cheese and herbs as a garnish, plus it is traditional to serve them at room temperature. I
– Coleman Andrews, Catalan Cuisine, p.___
A Catalan specialty, coca mallorquina […] has a tart-like, crumbly, olive oil-rich dough that’s topped with roasted vegetables and peppers, and then baked in a wood oven before it’s eaten at room temperature; on Mallorca, coca can be found everywhere, from the homes of sharecropping families to bakeries.
– Amanda Arnold, SAVEUR magazine No.??, This is a Love Story Between a Man and a Red Pepper Tart
Coca de recapte is a direct relative of savory flatbreads developed by Greeks, Romans and Arabs, which also gave rise to Italian pizza, French pissaladière, Turkish pide and Armenian lahmacun, among others. It’s difficult to trace the exact origins of coca de recapte, but they are probably linked to the arrival of the Romans to the eastern part of the Iberian Peninsula, followed by the Arabs. In fact, many round coques (also called roscos or tortells) are connected with pre-Christian sun cults, as well as with some Roman religious celebrations, such as Saturnalia. […]
In Catalonia, the most traditional coca de recapte is made with escalivada, a preparation of roasted eggplant, red peppers and onions, sometimes also topped with sardine fillets, fresh or tinned, or butifarra and onion or spinach and pine nuts.
– Paula Mourenze, Culinary Backstreets, Barcelona | Coca de Recapte: Flat Food
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Our content team put together an infographic not long ago that I thought you may like to share with your readers. This infographic talks more about how to avoid adulting fails with your kitchen and what you should learn to pass adulting in your kitchen. – R.B., unsolicited email offering material for a blog post
First of all: What readers? Increasingly, I feel like I’m the only one who reads what I write here….
Secondly: Adulting?? Since when is “adult” a verb?! …I had to look up “adulting” to find out what it meant.
To 'adult' is to behave like an adult, specifically to do the things—often mundane—that an adult is expected to do.
– Merriam-Webster | ‘Adult’ as a Verb
Over the past several weeks, I’ve been quite surprised to receive email from people (many of them from very far away) offering to a.) write guest posts, b.) advertise/review their product/website, and/or c.) create/edit video(s) for me. (continue reading )
How could we resist a “chewy tangle of wheat, coffee, dark chocolate, and caramel”?
Bread Baking Buddy (BBB): Lariano-style Bread
Not all the BBBabes made the BBBs’ April 2018 bread. After all, April IS a very busy and rather taxing month! But those who did bake the bread liked it very much, even if some were afraid of the dark….
We could not believe how wonderful the crust is. The crumb was also terrific. Lahey is right; this bread is fabulous – me, (blog from OUR kitchen)
We really enjoyed this bread. It has an amazing power to stay fresh for several days. I took a couple of slices to work when I was running late and put them in the toaster. Suddenly, everyone was wondering “what smells so good?” – Karen K (Karen’s Kitchen Stories)
[I]t’s excellent bread. I’ve just had 4 slices and look forward to toast in the AM and sandwiches for a picnic tomorrow. – Tanna (My Kitchen in Half Cups)
Just a light tang of sourdough with a lightly chewy crumb and crisp crust. Of course it made phenomenal toast. It is mostly definitely worth a bake – Kelly (A Messy Kitchen)
Baked the bread after I started my starter anew but to no avail. Me and sourdough starters don’t do well together. My bread didn’t rise at all so I had a eh.. flatliner! I thought I took a pic but can’t seem to find it. – Karen (Bake My Day), via FB
I was excited to have a chunk of free time well before the April deadline, so, instead of waiting until the last minute, I decided to bake the bread early. And, the bread? A lemon-fennel wholewheat bread […] Little did I know that the recipe challenge changed without my knowing. – Judy (Judy’s Gross Eats)
There is a certain kind of madness that sometimes takes over when a true baker discovers wild yeast and the whole art of sourdough. […] The bonus is amazing bread that you didn’t have to pay $10 for. – Pat, aka Elle (Feeding My Enthusiasms)
If you’re a whole grain lover (and if even if you’re not), you’ll adore this Lariano-Style Bread. […]
It received two thumbs up from the board members of my local community garden. – Cathy (Bread Experience)
I found my bread did not have a very open crumb and was slightly dense. None of this took away from the bread though. […] [T]his bread is great for soaking up sauce and soups – Aparna (My Diverse Kitchen)
The Bread Baking Babes went a little dark this month. […] I’ve also been told that the crust should be very dark and a few black spots are even better, adding a caramelized taste to the crust. It all must be true. I would never doubt Babes – Katie (Thyme For Cooking)
I don’t know if it was my waffling about what recipe to choose, or the dark crust, or the fact that the bread is wild yeast, or the general business of April, but I received only one email at the end of April! (continue reading )