Archive for April, 2012

lemon cake bread

It was okay. I loved the ease of the recipe and the lemon fragrance had a calming effect as this was a stressful week (one of the pooches of the household is sick). So I was happy with the whole experience. Will I make it again? Don’t know. I did serve it at Sunday dinner with my husband as a side bread instead of cake and it added a nice balance to the spicy dinner that I made from my potato cookbook.  On Monday I melted sharp cheddar over a slice for a quick snack. Now THAT was really good. However, in the past my Bread Baking Cookbook has a great lemon bread yeast recipe that I think I might try before doing this one again. I remember that I really liked that one! And I remember that it was excellent toasted as well. Looking forward to Hungarian Shortcake!

P.S. To all bloggers who are looking for pics – I’m trying to understand this whole blogging thing!  I am clumsy still at blogging and am learning the dashboard and what I can and cannot do. So I will try to get pictures up sometime. Meanwhile, when I check out everyone else’s blogs I’m really impressed.   Kristine


Follow-up to PR

Well, my husband and I had the PR and it was delicious. He said that he ‘loved – it,’ Thought it was ‘great.’ But, sadly, continued with a puzzled look on his face the following: “Of course, I’m not certain what I can compare it to – I’ve never had anything like this before.”

Sigh. . . .

Pizza Rustica

Well, I did it! The worst part of the whole adventure was hoping that I didn’t make a mess of the lattice work. I kept it simple. I did only 3 strips each way. While this sounds as though I cheated I had to think a bit creatively and think about compensating for all the mistakes I was going to make!

So, I used a 9 1/2 inch pie plate which was deep. This meant more bottom crust. That was okay – since I never believed that I should use a 9 inch pie plate. Once I made that decision and put in more crust. I then did the lattice work. It’s a technique I have never done before so I decided few lattices, fewer mistakes. (There’s the compensation part.) And it worked fairly well. It looks a little thin, but when I showed my husband the picture and then the finished product he said he couldn’t see what was different! I, of course, thought he wouldn’t count the lattice strips and therefore, achieved my personal goal of having fooled someone into thinking it looks just like the picture! That being said . . .

I did not follow the meat ingredient as we are vegetarians. I mentioned this on the TWD comment section and got a great recommendation of kalamata olives and dried tomatoes. I loved, loved, loved the suggestion. And was going for it while I was shopping when I suddenly remembered how my husband always gives me his olives in restaurants. Although we have never talked of this behavior (I actually thought he was being super nice) I suddenly realized that HE DOESN’T LIKE OLIVES. (So he was being nice giving me all those olives. . . )

Well, I thought, I really would like to have him compliment me about the pizza rustica (herefore referred to as PR) since I just knew it would be good (all that great cheese), so I dropped the olive ingredient and started to cruise the store for something that would balance the dried tomatoes. I finally decided on adding ‘heat’ was the trick. So I selected one of those long green chili peppers (whose proper name I do not know – can someone help me out here?????) and chopped it with the parsley and the dried tomatoes.

This gave the PR a festive quality to it and I thought, CHRISTMAS. Because with all this cheese and eggs, I know the calorie count is off the charts and this will now be a ‘for a special occasion only’ dish. Probably when we go visit my husband’s family and I can, at last, impress them! Of course, I better practice more on my lattice skills!

Can’t say at this time how it all turned out as it is cooling behind a barricade of bowls and pots and pans. Our greyhounds (2 of them) are counter cruisers – but only when I leave the room. So, the barricades are up, the PR is cooling and I’m blogging too much!

Hope everyone else is having a good time with this recipe!