Bread is magic. Garlic is magic. Put them together and you have super powers. Add cheese and you are invincible as well. I don’t dabble in hyperbole. This is serious stuff.
Becca and I have amassed a store of canned beans to make a doomsday prepper proud. Nice to have a can of organic black lentils on hand when you need them!
A rich, complex, savory, loaf that’s two parts fancy, one part rustic, and may just be the best invention since… well, you know.
If you want to celebrate Adirondack cuisine, pickings are lean. You’ve got peppermint pigs and maybe maple syrup. May I introduce a new possibility? Adirondack Pine Focaccia – made with Adirondack IPA and white pine needles.
Getting some snow tomorrow. This Savory Portobello Bread – with portobello mushroom, green onions, garlic, and capers – is a nice send-off to fall and a hearty, savory welcome to winter.
When some of my remote co-workers came to town recently, I brought in some Buttermilk Black Bean Bread to share. A fine group of people…
Black Rice Olive Bread contains ground black rice, semolina, and olives – similar to my Mom’s Semolina Olive Bread, but not based on it. Makes great egg sandwiches…
I used half the amount of potatoes to keep the loaf lighter. You can still taste the sweetness of the potatoes, but they aren’t overbearing. The crust is nice and chewy while the inside is light and slightly sweet.