is filling my home right now. I baked some parmesan bread. I had a ton of left over parmesan from making parmesan chicken for my knitting group a couple of weeks ago and using it to sprinkle on pizza and eggs just wasn't going to get it to go away. Cook's Illustrated's Almost No-Knead bread recipe has a variation with parmesan, rosemary and olives, so I just skipped the last two ingrediants (not a big fan of olives anyway). I also estimated the amount of parmesan. I can smell it clearly along with the crusty bread smell. I'm going to take the bread over to Gigi's for her grilling party.
By the way, my knitting group menu was all from CI as well. I found a salad recipe that used arugula instead of lettuce (more herby, less leafy flavour) and balsamic vinegar (much more palatable to me than regular vinegar) and tomatoes. Turned out not bad. I ate some. Dessert was the same chocolate cake with whipped cream that I made at Mei's in February. There was a little more lift than last time, but still gotta work on that. Still tasted great!
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1 comment:
Sounds yummy. If it turns out well I'd be interested in the recipe. I haven't baked bread in a while but the parmesan/rosemary/olive combo sounds delish.
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