Recipe: Cheddar-Rosemary Braided Pizza Bread Loaf

I know the name's a mouthful, but the recipe's a snap.  And it's delicious and pretty!

Ingredients:

1 tube pizza dough (I used Pillsbury)
Fresh rosemary
Sharp cheddar
1/2 Tsp. butter, melted
Coarse-ground black pepper, to taste

Instructions:

1. Preheat your oven to 350 degrees.

2. Unroll the pizza dough. Sprinkle minced rosemary and about half of the sharp shredded cheddar down the middle third of the dough.

3. Using a sharp knife, cut a series of slits in the outer two thirds of the dough so that they form strips perpendicular to the way the loaf will run. This is very difficult to describe without a visual, so the next time I make this, I'll be sure to post photos of the dough cutting. Frankly, it ends up looking like fringe.

4. Fold the strips over the middle, angling them slightly, alternating right-left, right-left, down the length of the loaf. When you get to the end, tuck the strips underneath.

5. Brush the top of the loaf with the melted butter and top with the remainder of the shredded cheese and a little more minced rosemary. Add some black pepper if desired.

6.

The prettiest (and first) pizza bread-thing I've ever made.

Bake for about 20 minutes or until golden.

As I said, difficult to visualize without pics.  I have a snap of the result though. Check back later for a bread-braiding tutorial. Because I now realize that'd be a great thing indeed.

~AF

Recipe! Farmer's Market Potatoes with Rosemary

Last time we went to the farmer's market, we picked up a whole bunch of beautiful yellow fingerling potatoes, and last night's dinner called for a little starchy goodness to go alongside.  So naturally, I threw something together with what I had lying around.  Here's what I came up with (it's easy and delicious!):

Ingredients:

2 c. fingerling potatoes, washed
1 Tsp. sweet cream butter (unsalted)
1 Tsp. extra-virgin olive oil
1 tsp. fresh rosemary
Salt
Black pepper (fresh-ground, as always!)

Instructions:

1. Cut the potatoes into coins, between a quarter- and a half-inch thick.

2. Heat a sauté pan over medium heat with 1/2 Tsp. butter and 1/2 Tsp. olive oil. You'll need to cook the potatoes in two batches to get them evenly golden.

3. Spread half the potatoes in a single layer in the bottom of the pan. Sauté for about five minutes on the first side, then flip and sauté for five minutes on the other side.  If the potatoes aren't brown enough for your liking, continue to cook until they reach the desired color.

4. Before the potatoes finish, sprinkle a pinch or two of salt over the rosemary and chop it finely.  Place the rosemary-salt mixture in the bottom of your serving dish, along with a couple grinds of black pepper.

5. Once the potatoes are cooked, pour them over the rosemary and salt, and stir to distribute.

6. Repeat with the second batch of potatoes, using the remaining butter and olive oil to sauté.

I like to use a serving dish with a cover on it so I can just pop the lid on and give the potatoes a shake to coat them with the salt and herbs.  This side goes well with just about anything (bratwurst, portobello mushroom "burgers," actual burgers, chicken, etc...).  I dare you not to sneak a few before you serve this up.

Happy Cooking!

~AF