1 day ago
Wednesday, August 24, 2016
The best part of summer for me is being able to snip herbs from my garden to use in my daily cooking.
It makes the difference from summer cooking vs. winter cooking.
I grow 6 varieties of basil (some did not do well this summer), dill, chives, parsley, oregano, mint, tarragon, sage, rosemary, you name it.
I love at the end of the season (right about now), that the plants produce beautiful flowers, which are mostly edible, and make every plate look stunning.
You may remember my "Deadhead Bread" from years back. It's a crowd pleaser for sure.
Well, it's time to deadhead my herb garden this summer, and what to do with all those beautiful green leaves packed with flavor this time around.
I decided on Clotilde's famous quick bread with feta and herbs from her Chocolate & Zucchini cookbook.
A quick bread is more like a cake, there is no yeast or rising time involved. It's the best thing invented.
This freezes beautifully, and is fantastic served with summer fruits, on an antipasto plate, or just for breakfast with a fried egg!
Feta & Herb Quick Bread (adapted from Chocolate & Zucchini):
1 tbsp butter, melted
2 tablespoons sesame seeds
150 grams (1 1/4 cups) all-purpose flour
1 tablespoon baking powder
3 large eggs
60 ml (1/4 cup) olive oil
6 oz. container of plain unsweetened yogurt (I used Chobani plain Greek)
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
200 grams (7 ounces) sheep's milk feta cheese (or substitute goat cheese)
1 bunch mixed fresh herb leaves (I used flat-leaf parsley, basil, chives, mint, oregano & thyme), about 1 cup loosely packed, roughly chopped
Preheat the oven to 350F.
Butter a 24-by-12-cm (9-by-5-inch) loaf pan and sprinkle half the sesame seeds onto the bottom and sides, shaking the pan to coat.
Combine the flour and baking powder in a bowl.
In a medium mixing bowl, whisk together the eggs, oil, yogurt, salt, and pepper. Stir in the cheese and herbs.
Fold the flour mixture into the egg mixture. Don’t overmix the batter, it’s okay if a few lumps remain.
Pour the batter into the prepared pan, smooth the surface with a spatula, and sprinkle with the remaining sesame seeds.
Put into the oven to bake for 40 to 45 minutes, until the loaf is golden and a knife inserted in the center comes out clean.
Allow to cool for a few minutes and run a knife around the pan to loosen. Unmold and transfer to a rack to cool.
Cut in slices or cubes just before serving, slightly warm or at room temperature.
I loved this warm w/ Kerry Gold butter!