Ham and Cheddar Pretzel Bites with Honey Jalapeño Mustard
As soon as I read the tantalizing description of these bites in the “Gourmet” I rushed into the kitchen to make them. And I am glad I did!
The recipe is adapted from Edward Lee
Cornmeal Walnut Focaccia with Concord Grapes and Gorgonzola
I have a weakness (one of many…) – Concord grapes. With their season so short, I tend to overeat them while they last until my tongue is numb and the throat is itchy. And when these symptoms of the overindulgence aggravate, I stop eating them raw and start to bake.
Herb and Parmesan Bread Twists
Haven’t we all tried tasteless extra-chewy bread sticks in restaurants and at parties? I’ve had my share. Without false modesty, I can assure you these twists are better. And the difference is called forth by a generous amount (and I mean GENEROUS) of fresh herbs, garlic, parmesan, and good quality extra-virgin olive oil.
Porcini Apricot and Fig Soda Bread
It took me a lot of willpower to stop eating this bread. It was so good freshly baked, still a bit warm, eaten with fresh goat cheese, especially with the peppery one. The apricots I used were unattractive unsulfured organic fruits, which differ significantly in both price and flavor from the regular supermarket variety. But, in my opinion, their super-sweet deliciousness is well-worthy the extra money spent.
Adapted from the Bon Appetit
Potato, Fontina and Black Olive Tapenade Pizza
My family loves pizza regardless of topping; as long as there’s a good crust and melted cheese on it. I am a bit pickier, but even I find this not-quite-traditional pizza to be delicious.
The crust recipe I used here is Peter Reinhart’s. This one is among my favorite recipes, probably the second favorite. The first place is held by another Peter’s recipe which is a bit lengthier and requires a poolish pre-ferment (I’ll post it one day). I always make a whole batch of dough (enough to make four pizzas) and keep it refrigerated until needed. The dough, made on Friday, is usually turned into a quick assorted pizza-lunch on Saturday and Sunday.
Pissaladière
I could live on this… and some rosé. Famous French salty topping of sautéed onions, anchovies, and olives gets a little update with an addition of ripe cherry tomatoes. Their roasted sweetness balances perfectly such intensive saltiness of the gutsy fish and olives.
