And I promptly ate three slices. It's my variation on the soft cheese bread from Peter Reinhart's Artisan Breads Every Day. I added sauteed swiss chard and green garlic. It has a lovely soft texture and a very decadent flavor. So good!And I promptly ate three slices. It's my variation on the soft cheese bread from Peter Reinhart's Artisan Breads Every Day. I added sauteed swiss chard and green garlic. It has a lovely soft texture and a very decadent flavor. So good!
2 comments:
Your quinoa looks lush!! I had this a while back but it reminded me too much in texture ofcouscous and I don't really like the feel of it (though it is delicious if you do it right)
I prefer brown rice wwith about 10% wild rice mixed in, along with a nice mixed vegetable curry.
Your artisan cheesy bread is mouth watering - I make herb and onion bread and "rolli-olio" bread (rolled up dough with olive oil, herb and garlic)and my favourite is with pine nuts and rosemary - lovely with a fresh tomato and basil soup, with freshly grated parmeggiano on top if you are not Vegan.
So many folks have been talking about the Artisan Breads cookbook. Have you made much from it? How is it?
All of your cooking looks delicious!
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