While I was mixing up the loaf of Jalapeno Cheddar Crusty Bread, I decided I’d try out another flavor since I had everything out anyway, and mixing these things up takes less than 5 minutes. I’m not sure it’s safe to say we needed another loaf bread in the house, but I justify my cooking by a) feeding it to them; or b) explaining, gently, again, that it’s for blog post. This tactic doesn’t always work, but if they start to argue I’ll just shove another piece of bread in their face.
This experiment involved some Parmesan cheese I got on sale already grated, which is not my favorite way to buy it, but as I said, it was on sale – and some sun dried tomatoes I got at whole foods. I have heard from many armchair chefs that the sun dried tomatoes in oil have better flavor and texture. This may be true, but once opened, they don’t keep for very long before they get funky – so I buy the dried ones and reconstitute in warm water or oil. For this recipe I put about 5 sun dried tomato halves in a bowl of warm water and let them sit for about 10 minutes. Then I diced them finely.
I do believe you could dye fabric with the sun dried tomato paste, so don’t get this stuff on your clothes. This is also why my cutting board in the pic below looks like I murdered something on it. Never fear, completely plant-based compound, this time, I promise 🙂
So I followed the same process as I did with the Jalapeno Cheddar Crusty Bread and have the loaf rising on my counter right now. It’s going to be awesome – I promise……
