Wednesday, 16 July 2014
Rosemary… j’adore rosemary!
In that blessed climate [of British Columbia] — not unlike its native Provence — rosemary can be left outside year-round. Gardeners in the rest of Canada are not so fortunate and must take their tender rosemary bush indoors when heavy frosts threaten. But the effort is worth it, if for no other reason than the pleasure of running your hand over the needles [...] releasing essence of rosemary into the air. It is an antidote to the weariness with the world.
Turid Forsyth and Merilyn Simonds Mohr, “The Harrowsmith Salad Garden”, p. 61
Cathy (Bread Experience) is this month’s host; she has just come back from a wonderful time in Tuscany and decided that we should make Tuscan bread.
I have to admit I was a bit afraid that we were going to have to tackle saltless bread. Thank goodness, no.
Her choice, a variation of a recipe in Carol Field’s “The Italian Baker”, sounded fabulous! Especially that it has a crust that “sparkle[s] with diamonds”. Not to mention the addition of rosemary!
One of my favourite breads that we had when we did a walking tour of Tuscany (in the last century) was a flat crisp rosemary bread. It was the best! (continue reading…)