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Kalamata olives baked in a tasty loaf. Photo courtesy Pompeian. If you love olives, you’ll love olive bread. We’re lucky: Our neighborhood bakery typically has fresh-baked loaves. If you’re not so lucky, you can make your own. The loaves freeze nicely, so make more than one. A homemade loaf of bread also makes a…
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Beer Nuts and PB Sandwich. Photo by Theresa Raffetto | Peanut Butter & Co. Food styling by Matt Vohr. For your St. Patrick’s Day consideration, how about a PB and Beer Nuts sandwich with your beer? Beer Nuts is a brand of peanuts with a sweet-and-salty glaze. They don’t contain beer. Rather, they were…
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[1] Blueberry popovers. Here’s the recipe from Joy The Baker (photo © Joy The Baker). [2] A popover, hot from the oven, is opened and filled with preserves. Here’s the recipe, originally from Elephantine Blog (now closed) and reprinted by Allspice Online. [3] Serve blueberry or cherry jam or preserves on the side. Here’s the…
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Don’t expect dessert: You’re making a sandwich. Tartine is the French word for an open-faced sandwich with a rich spread or fancy topping; the word actually refers to a slice of bread. Tartine is the French diminutive of the Old French and Middle English tarte, derived from the Late Latin torta, a type of bread.…
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More purple passion: beets with Brie on bruschetta. Photo and recipe courtesy LoveBeets.com. This appetizer or first course pairs with your favorite wine: red, white or sparkling. And beer, too, of course. Or, serve the bruschetta with the salad course. Prep time is 5 minutes, cooking time is 10 minutes. RECIPE: BRIE & BEET…
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