Well hello there! I know I disappeared for over six months and that I am shameless. But it wasn’t only a disappearance from the foodieblogosphere, (yup, that’s a word) I also had to momentarily ditch my faithful kitchen. This was however, all for a good reason. I’ve been working like crazy on a new project and I just simply didn’t have the time to cook anything more elaborate than a sandwich or the occasional birthday cake. The project in question, which took me away from my whisks and bowls of sugar, is the just-launched art & design store, wolfrikdesign.com. I am so excited about it I haven’t even missed my kitchen-aid! (*gasp*) It’s all about finding unique artists & designers, curating the store, designing everything…..and so on. Please be sure to go check it out! You’ll make me very very happy. But back to the kitchen note, now things have settled a bit and I have some time (and mental space) to get my hands covered in flour and to increase my calorie count. And to debut, here are some garlic-parmesan butterflake rolls to get started. They are similar to monkey bread, but instead of chunks they’re made up of slices. These rolls are great for an italian inspired lunch, I recommend you serve them with olive oil and balsamic vinegar for dipping. The soft dough soaks it right up, mixing with the garlic and parmesan for gooey goodness in your mouth. Garlic-parmesan is no brainer, so go and get this super easy and impressive recipe going!
Recipe after the jump ->
About a monday a month my mother decides she’s going to have a lifestyle change and become green and healthy, so she buys about 5 heads of lettuce, a case of eggs, yogurt, and nothing else. She then proceeds to eat the yogurt and stash the lettuce in the bottom most drawer of the fridge, along with her lifestyle change, which typically results in 4 1/2 heads of lettuce rotting and going to waste. Enter me, with a fresh bunch of basil, to reuse, reuse and recyle. Or actually, just use. (unless you count the extra space in the fridge as reducing) And by use I mean turning those green crunchy leaves into a delicious, light, creamy, peppery lettuce soup. The kind of soup that goes great before any meal and in any weather. And also the kind of soup you can make in about 15 minutes, and repeat the recipe with any kind of lettuce you have leftover, or even add spinach, or broccoli leaves, or kale, or any other green leafy stuff you have lying around which is nearing its expiration date. Because it’s green, easy and delicious! So if you also find yourself with tons of leaves in your fridge, why don’t you go and read more for the recipe?
This isn’t an actual recipe..I think. At least I don’t think something as easy to make as this can be called a recipe…it’s more of a putting together of ingredients. But since it’s something I eat almost twice a week, every week, and it’s beyond delicious, I thought I might as well share it with the rest of the world (I’ve shared it with my friends and they’ve also gotten on the twice a week wagon). The reasons for its greatness are as follows:
1) It’s incredibly healthy: cottage cheese, tons of proteins for when you don’t really want to have egg whites for breakfast again. Low in fat and high in calcium.
2) It’s delicious: sweet cherry tomatoes, fresh basil, strong olive oil, pepper and crusty bread. Feeling mediterranean yet?
3) Couldn’t be easier or quicker to make: Just pile everything on top of each other.
And if you happen to have a cherry tomato plant in full production (as I do…yay! ) then you’ll want to make this even more. Especially when basil at the supermarket costs about 40 cents (or 6 pesos) for a huge, fresh, aromatic, bunch. So go on and get your delicious healthy on!
Some things are just shameless pleasures. Not guilty, just shameless. Think of buying overly expensive shoes that you’ll use only three times a year (I never do that. I swear.) or watching three movies on the same sunday. Or having a scone….and then having another one. It’s that tiny instant in your head of ohwellwhocares that lets you do this kind of thing and precisely that little voice in my head which yesterday said “It’s ok, you’ve had breakfast, but that was way back at 7 am, and look at the terrace now, it’s so sunny and summer-y, wouldn’t you like to brunch out there? Of course you would….now go do it” And I of course, being extremely obedient, did. It’s not like I ate a whole dish of baked eggs at 11:30 in the morning on my own right? Oh. Wait. It totally is. Butwhocares. This dish is so delicious I’d gladly do the same every other day of the week. Besides, baked eggs are something I always forget, and I shouldn’t because they’re so easy and good and healthy (that’s of course when you don’t bathe them in cream) and easy to mix and match with whatever ingredients you have in the fridge…. Anyway, here is my shamelessly delicious recipe, with loads of cream, cheese, tomato and basil. Read more to find it.
So typically I went to the supermarket and bought TONS of basil with the idea that I was going to make pesto to mix with a huge roll of goat cheese that’s been sitting in my fridge and top it with roasted cherry tomatoes – sounds good, I know! – only to forget for the following five days to buy any pinenuts or cherry tomatoes and find the goat cheese mostly gone into eggs and sandwiches. So I turned this absolutely great recipe from Peter Reinhart’s Artisan Breads Every Day into a cheese-basil bread, hence giving a great use to my soon-to-rot basil. The original recipe is a delicious alternative with onions baked inside the dough and rolled with cheese. Delicious. But this time I added the cheese inside as well, skipped the onions and added the basil. The result is a delicious looking, mildly flavored bread which is great for sandwiches, or as rolls to accompany a meal. Recipe after the jump.