It's a crazy world we're living in...

I might have missed a post yesterday, but today I am bringing you multiple goodies. It leads off with glorious bread. There is nothing comparable to the smell of fresh bread baking. A couple weeks ago I completed my first attempt with French baguettes, and they were a success. I recommend you petition someone to help with the bread, it goes much smoother with two people. This time I amped them up with some additional flavor, another victory. Two loaves were packed with a green olive tapenade, and one was lined with a combination of roasted red peppers, roasted garlic and basil pesto. The bread was accompanied by a laden Italian pasta salad. Lastly the bread made a delicious steak sandwich.

French Baguettes

 4 C flour

1 1/2 t salt

1 t white vinegar

1 2/3 C  warm water

1 yeast packet

olive oil

In a bowl combine yeast and 1/3 C water, let sit 5 minutes until it becomes foamy. In a separate bowl combine flour, salt, vinegar. Once the yeast has foamed combine all ingredients (I just stirred with a wooden spoon. Let rise for one hour. After dough has risen separate into either 2 or 4 pieces, depending on the loaf size you desire. On a floured surface roll thinly into a rectangle, then roll as if you were rolling cinnamon rolls and tuck ends to make them look rounded. Let the shaped loaves sit for 30 min. Cut diagonal slits on the top to let the dough breath. Bake for 30 min at 425 on a greased sheet.

Green Olive Tapenade

1 1/4 cups green olives pitted

 3 tablespoons drained bottled capers, rinsed

 1/4 cup chopped fresh flat-leaf parsley

 1 flat anchovy fillet, chopped or 1 teaspoon anchovy paste

 1 teaspoon finely grated fresh lemon zest

 1 1/2 tablespoons fresh lemon juice

 1/2 teaspoon black pepper

 1/4 cup olive oil

Combine all ingredients in a food processor and pulse until paste is formed.

Roasted Red Pepper, Pesto, Roasted Garlic Spread

1 jar roasted red peppers

½ C basil pesto

1 bulb garlic

Cut the bulb of garlic in half, cover with olive oil, wrap in foil and roast at 400 degrees for 30 min. Let cool and then squeeze the roasted garlic into a food processor, combine with the peppers and pesto pulse into a paste.

For the AMPED up baguettes:

Follow instructions for the plain baguettes, once the dough is rolled out spread either mixture, roll and bake just as in the original recipe.

Italian Pasta Salad

1 lb bowtie pasta (or any shape you like)

1 can Italian tuna in olive oil drained

1 can chickpeas drained and rinsed

1 tomato chopped

1 can artichokes drained and chopped

½ C chopped pepperoncinis

¼ C fresh parsley chopped

¼ C grated Parmesan

For the dressing:

1 C olive oil

½ C balsamic vinegar

3 T white wine vinegar

1 t dried oregano

1 t dried thyme

1 T seasoned salt

1 T pepper

2 T honey

2 T Dijon mustard

Cook pasta. Allow to cool.  Whisk all ingredients together for the dressing. Combine pasta with all ingredients, add dressing and chill before serving.

Finally, I used the remainder of the roasted red pepper bread to build a steak sandwich.

Use any cut of steak you like, I grilled mine over charcoal. It was rubbed with olive oil, seasoned salt, pepper, and roasted garlic. I sliced it, placed it on the bread with provolone, tomato, and lettuce. I also recommend horseradish if you like a little kick.

Until tomorrow...Peace.