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Posts Tagged ‘bruschetta’

I was the designated roll tosser when I was little.  Every Sunday we’d gather round my Grandmother’s table, after church of course, and I’d chuck rolls at all my family members, except for Grumps.  I don’t recall him ever fixing his own plate…  Perhaps I just liked throwing things – which isn’t far from the truth – but I loved bread and wanted it near me at all times.  And I still do, love it that is not need it at my beck and call.  Lately it seems like I love it a whole lot.  Probably too much.  Oh well.

Making your own bread always seems to scare people; or at least it frightened me.  It’s definitely one of those things that, for whatever reason, takes a lot of practice.  You can follow the same recipe to the T every single time and every single time you might get something different, or something gooey, or something not resembling bread at all.  I’ve made this bread recipe three times and five different ways, and every time it’s turned out great.  I even got a little too creative and put kale in it once and even that was edible.

Kale and nutritional yeast, kalmata olive and garlic, and plain “French” bread.

A couple days ago I threw another batch of dough together.  This time I put some herbs in it (though I can’t really taste them), did about 1/3 wheat and 2/3’s AP flour, and twisted the little guy (don’t worry, I was gentle).  It didn’t come out as pretty as I hoped but it’s still tasty.

So for lunch yesterday (and then dinner… good thing I had a long run in the morning) I made an open face sandwich/ bruschetta from my bread.  I grilled (pan fried) slices of the bread then lightly sauteed some chard, eggplant and shiitake mushrooms in olive oil and balsamic, grabbed some cucumber and put a dollop of cashew ricotta on top.  Damn tasty! if I do say so myself.  And it looked prettier than the loaf did. =)

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Last Sunday when I received my first CSA share I was almost in panic mode – I had no idea how I was going to use so much cabbage, and then two bags of salad and braising greens.  Now, one week later, I’m happy to report that the only thing that got wasted were the radishes, and that’s only because they were hidden under my housemate’s cheese and I totally forgot they were there.

I picked up week two today, which seems to be a smaller portion than what I received last week (though I’m not really complaining about that).  I think it’s highly likely that the schizophrenic weather we had here in Portland this past week did some damage to the crop production.  Anyway, I’m the proud owner of some tasty rapini (pasta recipe in Veganomicon – check it out), kale, radishes (to redeem myself with), purple/ green onion thingys, and some more salad greens.  See for yourself.

Also, I went scavenging for some radish recipes – last Friday when I realized I had completely forgotten their existence in my overcrowded fridge – and came across the radish toast idea, which calls for French bread.  I was just about to go buy some bread when I thought, “What the hell, I’ll just make my own.”  I won’t be buying anymore French bread in the future.  It was extremely easy to make, and it tastes superb.  I followed this recipe.  Mine didn’t look as pretty as his because I’m lacking a decent oven and also a baking stone, but I’m not complaining about the results.

I did end up making a piece of radish toast, but I didn’t photograph it.  What I did photograph was Gary’s cucumber bruschetta (cucumber because we didn’t have any tomatoes on hand).  It might seem odd to make bruschetta out of cucumber, but garlic, olive oil and balsamic vinegar are a fairly safe combination for just about anything.

And here’s me being harassed while I try to clean up the mess we made in the kitchen.

Have a good week.

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