My favorite bread in HBinFive, the Rosemary Flax Baguette, was found in this assignment.
I have never used flax meal before, but I love rosemary, olive oil and wheat germ. This bread is soft and flavorful, the olive oil flavor comes through loud and clear. I could even taste a little salt, which is the first time I can say that here (I always increase the salt to 1 1/2 tablespoons and usually it makes no difference).
Then, there was the pretty addition of adding sprigs of rosemary to the slashes before baking. Aaah! A very nice idea indeed.
We enjoyed this with some tomatoes and cucumbers from the garden, and a pasta dish with pesto and roasted potatoes.Only once have I had pasta with potatoes. My cousin, who has traveled all over Italy, made it once at a party. It was delicious, as was our dish.
Pesto with New Potatoes and Pasta
adapted from Chez Panisse Pasta, Pizza & Calzone
adapted from Chez Panisse Pasta, Pizza & Calzone
5 or 6 new potatoes
Olive oil
Salt and pepper
Fresh thyme leaves
1 pound linguine
Pesto
Parmesan (optional)
Wash the potatoes; leave the skins on. Cut the potatoes in thin slices, then toss them in olive oil in a baking dish. Season with salt and pepper, add some fresh thyme leaves, and roast them in a hot oven. Turn and stir the potatoes a few times during the cooking so that they brown evenly. Meanwhile, cook the linguine. When the potatoes are brown and crisp, remove them from the oven. Toss the linguine with the potatoes and pesto. Serve immediately with freshly grated parmesan, if desired. Serves 4
Olive oil
Salt and pepper
Fresh thyme leaves
1 pound linguine
Pesto
Parmesan (optional)
Wash the potatoes; leave the skins on. Cut the potatoes in thin slices, then toss them in olive oil in a baking dish. Season with salt and pepper, add some fresh thyme leaves, and roast them in a hot oven. Turn and stir the potatoes a few times during the cooking so that they brown evenly. Meanwhile, cook the linguine. When the potatoes are brown and crisp, remove them from the oven. Toss the linguine with the potatoes and pesto. Serve immediately with freshly grated parmesan, if desired. Serves 4
Beautiful baguettes. I really liked this bread also. Pasta and potatoes...sounds great to me!
ReplyDeleteThis has been my favourite recipe so far, yours look great.
ReplyDeleteGreat looking baguettes, so perfectly formed! You should be very proud!
ReplyDeleteInteresting pasta recipes too. I am a potato lover and have never had or seen a pasta recipe with potatoes before. A must try!
Your baquettes are so beautiful. I was traveling and didn't get to this challenge. I wish I had. The bread sounds lovely.
ReplyDeleteGreat looking baguettes. Have some new potatoes from the garden, as well as some basil, will have to try the pasta, too.
ReplyDeleteBeautiful, wonderful loaves. I should have made this bread, I will give it a try when fall comes.
ReplyDeleteYour baguettes look beautiful! I love the rosemary sprigs on the slashes. Wish I had thought to do that. I think this is one of my favorites as well.
ReplyDelete