- grilled chicken drumsticks & thighs
- rosemary-onion focaccia
- summer squash with bacon & onion
- green salad "bar"
I am so excited about this focaccia, because it came from a recent cookbook purchase, Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. I can't reproduce the recipe here because of copyright issues, but they also have a blog that, if you scroll down far enough, lists the master recipe (for boule bread). That's the dough I used, for those who have the book. I just whomped off a canteloupe-sized hunk of dough as instructed, stretched it into a focaccia shape on a silpat-covered baking sheet, layered on some red onions (from the CSA) sliced paper-thin along with some snipped fresh rosemary (from my herb garden), kosher salt, freshly ground pepper and a drizzle of EVOO. Then I baked it at 425 degrees F for about 30 minutes or until it turned golden. (In the book, you bake most of the breads over a broiler pan into which you pour some hot tap water, so the bread steams. I TOTALLY forgot that step until the bread had been in the oven for a full 20 minutes. It still came out great, just took a little longer to cook!)
Everyone LOVED this focaccia! So far we give this particular bread cookbook a HUGE thumbs up. I made a loaf of plain boule from it the other day and that was awesome, too. I plan to post a full review of this book pretty soon, so check back for that!
ANYWAY, again with the squash, bacon and onions, I KNOW! I can't help it. I love it like that. This time I made it with crookneck bi-color summer squash from the CSA, a red onion that was NOT from the CSA but from a local farmstand (and did not include the green tops, more's the pity) and some random applewood-smoked bacon I had in the freezer. And I didn't bother with any herbs, just salt and pepper. YUM!
Tonight's salad bar was just there for the people who don't like squash (read: everyone but me) and included purchased mixed lettuce, sliced cukes from the CSA, and chopped baby carrots. BORING. But whatever.