I made another focaccia. It seems that whenever I don’t know what the make when I need to feed Alice in Wonderdoughland, I fall back to a focaccia. They are easy, forgiving and delicious. This is going to serve as my lunch for the nxt few days, but would also make a great side to a soup, a charcuterie platter, with a nice salad and a glass of wine. The Gorgonzola got all melty and is tart compared to the rest of the bread. Another winner to add to the rotation.
Browsing Category
Savory Snacks
These are addictive. Very addictive.
In my weekly adventures in Wondoughland, my sourdough starter this week produced these absolutely fantastic bread sticks, aka Grissini. I can’t stop eating them. Wrap them in prosciutto, add them to a charcuterie platter, use them as a crouton with soup or salad, or just dip them in some ranch dressing, they are crazy yummy no matter how you snack on them. I made 6 varieties, sesame seed, nigella seed, poppy seed, herbs de provence, pretzel salt and plain. These may become a staple at my place!
Switching to a more traditional implementation of chick peas, here is a great, silky, creamy rendition of Ultra-Creamy Roasted Red Pepper Hummus. A little lemony, a little garlicky, very peppery (not in a hot way, in a flavorful way). I’d eat this slathered on anything, but it is particularly good with the Persian Cukes. And it’s colorful on a cloudy Spring day. I may be snacking all afternoon. (PS: the garnish on the hummus are little marinated peppers called Peruvian Pearls. They are little bursts of flavor. nom nom nom)