I get it. I’m a little obsessed with it being “summer” even though summer doesn’t technically roll around for another couple of weeks. However, in my world (and I’m pretty sure the minds of most) this season hits the minute pools are open and the grill is lit.
In honor of this splendid time of year, I will be posting a series of alfresco dining recipes 5 in all — one for each course.
This week we will start with the sun-dried tomato, olive and basil bread. This crusty piece of heaven is referred to as “cake” in France and is a Parisian favorite.
What you need:
1 1/2 cups all purpose flour
1 tablespoon baking powder
3 extra large eggs
6 tablespoons milk
3 1/2 oz. Gruyère cheese, grated
3 1/2 oz. sundried tomatoes in oil, drained and finely chopped
2 oz. pitted black olives
a small handful of basil leaves, roughly chopped
sea salt and ground pepper
a 12×4 inch loaf pan, greased and floured
What you do:
-Preheat the oven to 350 degrees
-Sift the flour and baking powder and season with salt and pepper. Beat the eggs with the milk and oil. Add 2/3rds of the liquid into the flour, beat well and add the remaining liquid. Mix in the cheese, tomatoes, olives and basil. Add the entire mixture to the pan. Bake in the oven for 50 minutes. Let cool. Remove from pan and keep in the fridge, wrapped.
Serve at room temperature to best friends, family or eat the entire pan yourself! Enjoy and stay tuned for the next segment: salads.