Here is another variation on my “no knead, bake in a Dutch oven” bread. This time, I decided to make a Rosemary (from my own garden) Olive and Sundried Tomato variation. Does Rosemary from my garden count as ‘from my garden’ so ok to use as this week’s Cook/Bake-a-long? Well, even if it doesn’t, boy, is this loaf delicious. I’ve just been dipping it in olive oil, but I’ll bet that it will make a pretty yummy grilled cheese sandwich too!
Here is the second of my Cook/Bake-a-long submissions on the topic of “From my Garden”, “From the Farmer’s Market” and “From the Farm”: a Blueberry Rhubarb Galette: the blueberries are from Russell Orchards PYO and the rhubarb is from my parents garden up in Maine. Normally it’s strawberries that get the lovin’ with the rhubarb, but I think that it is fantastic with blueberries too. Very yummy!
The other day, I bought this amazing green (of course) mini-bundt pan from Ten Hands Pottery on Etsy (https://www.etsy.com/shop/TenHandsPottery). It arrived late last week and the very first thing I thought was what to make — and came up with this recipe for a Hazelnut Chocolate Red Currant Bundt. It was a riff on my standard pound cake recipe, so I wasn’t sure that it would come out as planned, but it’s delicious. And it photographs well in the lovely pan.
Pea Pesto Parpadelle … if nothing else, it’s kinda of funny to say. And turns out, it’s yummy, summery and really quick to make — like this took no more that 20 minutes from fridge and pantry to plate. You can make this with frozen peas any time of year, but I happen to find fresh ones at the market (for those precious few weeks in the summer).