Needless to say, I was pretty dejected about the sourness of my first attempt at Tartine bread. So, on an evening that I was out, T valiantly volunteered to use up some of the overly sour bread to make his favourite dinner: sandwiches. (I am old fashioned – or something – and maintain that sandwiches are for lunch NOT dinner.)
So when the cat’s away, the mouse has ham, cheese and tomato surprises for dinner. They’re essentially ham, tomato and melted cheese on toast. And when I got home that night, T was ecstatic. He said the surprises had been BRILLIANT and that the bread was great sliced and toasted.
Just before slicing the bread, T butterflied pork butt that had been covered in dry rub and barbecued it. Then he left it to rest on a rack so that most of the juices stay inside the meat and hardly any go onto the board when slicing it.
T then grilled the bread – directly on the grill until it was toasted. He then barbecue-wokked lots of vegetables: onions, Swiss chard, bokchoy, eggplant, peppers, mushrooms and tossed them with a little olive oil and salt and pepper. We drizzled the bread with olive oil and lay the barbecued vegetables overtop.
Once the bread and vegetables were on the plates, we sliced the meat and added it and fresh herbs from the garden (thyme, summer savory and chives). The sourness of the bread turned out to perfectly complement the vegetables.
While this was not nearly as elegant as the eggplant and charred pepper bruschetta (bottom right corner) on page 204 of Tartine Bread, I’m pleased to say that our dinner was spectacular. Really spectacular.
It was so spectacular that we’re going to have it again tomorrow night.
Each week, Susan (Wild Yeast) compiles a list of many bread-specific recipes from across the web. For complete details on how to be included in the YeastSpotting round up, please read the following:
Here’s a big surprise. I am a glutton for punishment and am rebuilding the wild culture to try again. But I’m REALLY hoping that I’ll make non-sour bread with it. This dinner was good but do we really want to have it night after night?
- 1st Attempt at Tartine Bread: Looks good, doesn’t it?
- Flattened Vienna Bread Rescue
- Broa – Portuguese Corn Bread (BBB October 2010)
- Bread rescue