- Olives are a fairly standard pizza topping, but somehow switching olives for olive tapenade, as Baking Obsession did in a Black Olive and Tapenade Pizza, makes them seem a lot more gourmet. This pizza doesn’t have any sauce, just a layer of very flavorful potatoes and a combination of Parmigiano-Reggiano and Fontina cheeses, as well as just the right amount of the tapenade, of course. This pizza would make a great smaller main course, with a salad, and would also double as a fantastic appetizer if cut into smaller pieces.
- I just adore the old sandwich irons that Andrea’s Recipes used to make Campfire Pies. The sandwich irons work just like my old ToasTite maker, toasting and sealing two pieces of bread around a filling, except mine is electric and these are to be held over a fire. These portable pies are made by sealing precooked pie filling in between two slices of bread. It’s a no fuss, no prep and lots of fun way to make a pie, and a great way to cook outdoors during the summer.
- Since you can never have too many zucchini recipes to use up all that summer squash, a new one to try is Jenn Cuisine‘s Gluten Free Zucchini Bread. This quickbread is quite low in fat, using a combination of oil and applesauce, and also calls for a mix of several types of gluten free flours. The resulting bread is a little bit denser than some zucchini breads made with wheat, but it looks like it has a really great consistency, perfect for slicing, toasting and topping with butter. Or making panini sandwiches with!
- Frozen and jarred cherries have a lot of appeal because of their convenience, but one look at The Cooking Photographer‘s Sour Cherry Financiers and you can see what feature fresh cherries have to offer: stems. Usually flavor would be the biggest selling point of fresh cherries, but the presentation of these rich little cakes with the cherry stem poking out of the top is hard to beat. It looks great and is a very easy way to identify the fruit within the cake.
- Since you can never have too many recipes that call for fresh strawberries during strawberry season, take a note of Happy Love Strawberry‘s Strawberry Streusel Cake. This coffee cake-type cake has a rich sour cream cake as the base, and the base is topped off with a layer of a quick-cooking strawberry filling made with fresh, sliced berries. The entire cake is topped with a brown sugar streusel topping. And since we all know that a streusel topping is a good excuse to indulge in cake for breakfast, this is a great dish that you can enjoy any time of day.
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Jenn
July 22, 2009Thanks for the shout out, I’m really glad that you like my zucchini bread! So does my husband, who is requesting I make another loaf today, haha 🙂
Indigo
July 24, 2009Hey, thanks for the link! I’m so glad you liked it =D. Thank you!
Crasty
October 23, 2009I read a few topics. I respect your work and added blog to favorites.