More bread; more experiments. The Fig and Pine Nut bread from the other day actually ended up too sweet for a savory dipping bread, so I decided to make this Sun-dried Tomato and Asiago Cheese, which is decidedly not sweet. Really good with olive oil and sprinkle of salt. Line me up for snacking!
Browsing Tag
cheese
It’s a bank holiday weekend, the unofficial “start to summer” and we’re in a global pandemic, so Munich trips are off for the time being! Didn’t stop me from wanting to be in the biergarten and craving Bavarian Food. Alas, Brezn (pretzels) are harder to come by (make your own!) and so is Obatza, the cheese spread that you find almost everywhere there. Traditional accompaniments are radishes, chives, gherkins, sometimes cherry tomatoes or even some charcuterie. Ein gutn!
Käsespätzle to me are like a nice, warm security blanket. Sort of like Mac & Cheese to American kids, this is something that German kids grow up with. There are dozens or hundreds of recipes, each person probably has their own variation. It’s often on the “kids menu” in restaurants, and does double duty as the vegetarian dish. This is my version, with caramelized onions and Ementhaller cheese (you could also use Gruyer) — and of course, freshly made Spätzle.
Breads, Breakfast/Brunch, Dinner, Lunch, Sandwiches/Paninis, Sides
Cheddar Chive Buttermilk Biscuits
I thought that I would post one more “Savory Bake” for the Bake-a-Long Topic of the week (we’ll switch to the last topic tomorrow), so here is a photo of my breakfast. The actual baking part of this post are the spectacular Cheddar Chive Buttermilk Biscuits. I have been trying and trying to make the perfect biscuit for a long time — flakey, light and most importantly, easy to make. Turns out, these fit the bill and could be great as a dinner roll with soup, as the basis for a sandwich or in my case the absolute perfect thing for a bacon-egg-and-cheddar muffin for breakfast. These are definitely going to be my go-to from now on. You could also swap out the chives for finely minced scallions or parsley and cheddar can be with gouda. Aaaand, while I’m talking substitutions … don’t have buttermilk? Add a teaspoon of lemon juice or white vinegar to regular milk and let sit for 10 minutes … voila, buttermilk!