Tuesday, July 21, 2009

Project #187 - Yellow Tomato Bruschetta on a Baguette



The tomatoes are really starting to take off. The yellow pear is especially giving and I can depend on harvesting 3-4 daily. I'm now in Su-PAH Cheap Lunch Mode, so I've been making bread (~5 loaves per $3 bag of flour) and living off of whatever I could pull out of the garden. That meant that I ate a lot of chard until recently.

My favorite way to use my few precious tomatoes is to mince them up into a nice bruschetta.

Ingredients:

  • 1-2 peeled cloves of garlic
  • A few cherry-sized tomatoes, minced
  • 1 teaspoon of basil
  • 1/2 tbsp of olive oil
  • Salt to taste
  • (optional)1 tsp balsamic vinegar
Wrap the garlic in foil and cook in a toaster oven at 400 degrees for 10 minutes or until soft. Combine the remaining ingredients in a bowl. Let sit as garlic cooks. Moosh the softened cloves and rub small bits into pieces of sliced baguette. Top with tomato mixture.



I also derived my own baguette recipe from this one from epicurious.com. My version is a little simpler to make and uses fewer ingredients so I can be kneaded with one hand. I hate taking off my wedding ring so that's a real bonus.

I love how cheap this bread is to make. I buy yeast in bulk (~5 for a brick that will make ∞ loaves), so most of the cost for bread-making comes from whatever added fat the recipe calls for, usually either oil, butter, or lard. This recipe takes just one tablespoon of oil and yet somehow manages to be pretty tasty.

Ingredients:
  • 1/2 tsp of active dry yeast
  • 1/2 tsp of sugar
  • 3/4 cup of warm water
  • 2 cups of bread flower
  • Pinch of salt
  • ~1 tbsp oil
Combine the yeast, sugar and warm water in a glass. Let them sit for a few minutes until the yeast foams. While waiting combine the flour and salt in a mixing bowl. Stir in the liquid a little at a time using a fork. After all of the liquid had been added, knead with one hand. Add a little extra flour to make the dough elastic.

Pour the oil into a new bowl (I usually use olive oil), and plop your dough ball in, turning it until coated. Cover the bowl with a towel and let it rise for 90 minutes.

Take the dough and squish it into a long loaf shape and put it on a cookie sheet. Heat the oven to 400 degrees and bake for 20 minutes or until the top is golden brown.

I've made one of these everyday this week and it only takes about 10 minutes of my time for some splendid results. If I were a man I would use this recipe to impress girls. Hey, Baby! Everyone loves fresh bread!

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posted by Alison 7/21/2009 01:22:00 PM : (0) comments : splink



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