For the Week of June 26, 2006

This week’s pastry is a surprisingly versatile little number that can be reinterpreted as breakfast, lunch, dinner or dessert, according to your fancy:


Next, I thought since it’s prime salad season (the greens available here in Kentucky are astounding), a flat, “compliment” bread would be nice:


And while I tend not to value much that’s “quick” in the world of yeast bread, the fact is that almost all focaccia is “quick”, the bulk of its flavor being derived from the type of olive oil you use.

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