Sunday, June 11, 2006

The recipe I chose was the Courgette Crown Bread. Just the idea of making a savory bread intrigued me. Then, the art of making it look like a crown with tear-away rolls to share was a bonus. Lessons learned: use other spices as well (this only called for black pepper), use more cheese. I didn't taste any of the cheese. Yesterday, at Wegman's I bought some really stinky Asiago cheese that would have been lovely for this. Makes a fine grilled cheese (lots of butter, sundried tomato pesto from Trader Joes, baby spinach and yummy bread), too.

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