I had some leftover Pesto sitting in the fridge calling out my name to be used up. I decided to use it in a bread. Well, it turned out beautiful with a savory flavor of the basil, roasted pine nuts, olive oil and Parmesan cheese. The color is stunning and the bread is filled with swirls of emerald green….
Cheese Bread Recipes
BBQ season is in full gear, and we have the bread recipe that will stand toe to toe with the best BBQ sauce you have. This bread is over flowing, and I mean that literally, with cheese, jalapeno peppers and sweet corn, it will be the best tasting bread you’ll have this summer, for sure. This bread recipe is called Corn Jalapeno Lava bread because the cheese oozes out of the top of the bread like lava flowing down the side of a volcano. This recipe makes three small loaves that will be devoured in no time at any family BBQ or picnic. If you make only one bread from scratch in your lifetime you have to go epic and make this one….
Well, as you can see I’m on this roasting kick these days. Everyone loves tomatoes in a sandwich, so why not place roasted tomatoes into the bread itself. I’m using these tasty trio-colored tomatoes. I cut them into wedges with a little crushed garlic, olive oil, thyme and freshly ground salt and pepper then roasted them in a 300 degree over for about 1 hour. This really intensifies the flavor and color of the tomatoes.
I was out shopping at the Organic Grocers awhile back and came across a bag of Teff Grains. I was wondering if anyone has ever heard of these beautiful looking tiny grains before? I think it was the color that first caught my eye. These small grains had a mixture of beige, browns and a copper color throughout the bag. They’re about the same size as cornmeal, but not as hard and gritty. My head started coming up with a recipe that would be perfect to use these grains in….
Triple Onion and Bacon Buns Mmmm… so good! I’m no cry baby, but sometimes when I slice onions my eyes start to sting and tear up uncontrollably. I have to put down my knife and walk away for a while. I have heard that if you peel the onions then place them in the refrigerator it will help to minimize the release of gas. A very sharp knife can help too. But when you love onions like I do, well, you just have to live with a little discomfort.
This bread is a heavy, warm, yeasty type bread. The kind of bread you’d expect the wives of coal miners and farmers to make. A substantial bread with lots of flavor that would stave off hunger for hours. In fact, it’s almost a meal in and of itself! Being near a lot of terrific markets, I started looking around for a wonderful farmers sausage, something made locally with lots of spiciness and flavor. Of coarse you could substitute the farmers sausage with a polish sausage, garlic sausage, pepperoni even bacon or ham. So long as it ‘s delicious it doesn’t matter, be adventurous.