I had started making dinner yesterday and as I was kneading the dough I remembered that it would be Thursday soon. OK fine I wasn't kneading the dough. No need to be picky about it. Get it? Knead, need? OK I'm getting punchy. It is drizzling AGAIN. And the forecast says that I have no respite until maybe Sunday. Which wouldn't be so bad if it were warm outside. But when I go out I start shivering. I spend way to much time trying to get warm by drinking tea. Anyway I digress.
Since it is Thursday I'll show off dinner last night. Or at least the parts of dinner that contain things from the garden. The bread is a rosemary olive oil bread whose recipe resides on Allrecipes. Then I look at the recipe and think, "Well sort of." The one I make is slightly different, but mostly just double in size. My Kitchenaid mixer really likes about 4 cups of flour in the bread. And I really don't feel a great need to add sugar to a savory bread. I don't usually need to proof the yeast which is the only reason I could see to use sugar here. And I have to add whole wheat flour to the dough to make it a bit more healthy. And I don't use a bread machine.
- 2 c warm water
- T yeast
- 3/8 c olive oil
- T salt
- 1/4 t oregano
- 1/4 t basil
- 1/4 t thyme
- 2 T rosemary
- 1/2 t freshly ground black pepper
- 2 1/2 c bread flour
- 2 c whole wheat flour
As you might expect this was all about the spices. They were from last year's garden. The bread was served Italian style, with a side of olive oil and black pepper. Yummy.
Then I thought about the beautiful radishes that I picked earlier in the day. They were just so lovely little red jewels. You will have to wait for Monday for their photo.
But you can see a preview of them in their salad. They are paired with some freshly picked Fun Jen (an Asian green that is perfect for salads) and romaine lettuce. It was topped with a homemade honey mustard dressing.
As you have probably all guessed, this is part of Thursday's Kitchen Cupboard hosted by Robin at the Gardener of Eden.