This is dinner: an “Italian BLT with added Mozzarella”. It’s a labor of love thing …. I baked the Sourdough Basil Pesto Focaccia, after making the pesto. I grew the basil to make the pesto. I also grew the tomatoes and the lettuce in the BLT. I didn’t make the mozzarella and I didn’t cure the prosciutto, but nevertheless, 2/3 of the ingredients were grown or made by me so that’s worth the labor. And it was a delicious sandwich.
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Another sourdough experiment gone right. I know, I know, I’ve been going a little overboard with the bread-baking these past few weeks, but soon it will be summer and I won’t want to bake bread nearly as often. Anyway, this is a traditional German Bauernbrot — German-style Farmer’s Bread. It’s a combination of rye, whole wheat and high-gluten bread flour, and a wee combination of some typical bread spices: caraway and fennel seeds, a bit of ground anise and coriander. None of those spices on their own are my favorites, but put together, they do taste like traditional bread. And the loaf turned out fairly pretty so I am happy. Yay!
Brötchen/Brötle, Semmel, Weck/Weckle/Wecken, Bömmel, Schrippe, Rundstück, Laible, Weggen … and I am sure that I am missing some! Germans and their regional words for “bread roll” … English speakers aren’t much better, but when it comes to Germans and their love of the bread roll, it goes to a whole new level. These rolls even reference that Germanic culture in that they are Kaiser Rolls, with their distinct markings. I used a roll press to imprint them and they sort of stayed imprinted — I think my baker’s ratio made a little bit too lose of a dough (and I have to admit, Alice, my starter, was especially bubbly yesterday afternoon). These are delicious and light and perfect for breakfast with butter and jam, or a lunch sandwich. Just the perfect amount of crunch. Pleased with the result. You can also make them with poppy seeds or sesame seeds.
I’m going to start out by saying that you certainly don’t need to make this recipe with squid ink pasta. I just happen to have some black spaghetti, so my Pasta Puttanesca (with Olives, capers, anchovies and lots of lots of garlic) ended up with that instead of regular. Turns out, tastes the same regardless of color. 🙂
This isn’t the prettiest Chicken Pot Pie that I have ever made, and I guess it’s just a bunch of random veg that I had in the fridge (leeks and cabbage aren’t generally part of the equation) but it sure does taste good. AND I have this t-shirt specifically for Pi Day today on 3.14 so I *of course* had to make a Chicken Pot Pie. Cute, eh? (I mean the tshirt, not the pie)