Rosemary Breadsticks
When September rolls around, I know my garden has passed its heyday--and by garden, I mean the potted plants on my balcony. This year I was particularly ambitious and attempted to grow a whole host of vegetables in containers, but with unimpressive results--all in all, the yield amounted to about half a cup of pico de gallo--three scrawny tomatoes and two freakishly small jalapenos. Home sweet apartment.
The one exception to this underachieving crop was a little pot of herbs that I planted in a sunny container positioned on the railing. Perhaps it was the direct sunlight, or maybe just dumb luck, but my rosemary, basil, and oregano grew like the dickens. Except for a brief wilting episode, the byproduct of a long neglectful weekend Duncan and I spent at the beach, the results in that single pot were stellar.
Now, I don't know about you, but having been raised on a hearty helping of Little House on the Prairie, for me, the ultimate satisfaction is actually cooking something using ingredients (well, at least one ingredient) I've grown myself. This doesn't happen frequently, but on this particular afternoon, I happened to have a shaggy rosemary plant on hand, and some yeast, flour, and olive oil in the pantry. The recipe below is easy, tasty, and fast. Add a glass of red wine, and it's the perfect way to wash away any feelings of gardening inadequacy.
Ingredients: 1 c. warm water 2 tsp. olive oil 2 tsp. salt 2.5 c. flour 1 pkg. yeast 3-4 rosemary sprigs
Dissolve yeast in warm water Gradually add flour and salt (mix in 1/2 c. more warm water if needed to keep consistency sticky and pliable) Remove any dried parts from rosemary and discard Chop rosemary Mix rosemary and olive oil Add a pinch of salt for flavor Add rosemary mixture to dough When dough holds together in a sticky ball, you are done mixing! Cover bowl and allow dough to rise in a cool, dark place for 1 hour After 1 hour, roll the dough out into a snake-like shape Cut into 4-5" pieces and score with a knife Bake for 12 minutes at 450 degrees
Mix some salt, pepper, and dried oregano (or any other seasonings you have in your pantry) into some olive oil for dipping, and enjoy!
Now, I don't know about you, but having been raised on a hearty helping of Little House on the Prairie, for me, the ultimate satisfaction is actually cooking something using ingredients (well, at least one ingredient) I've grown myself. This doesn't happen frequently, but on this particular afternoon, I happened to have a shaggy rosemary plant on hand, and some yeast, flour, and olive oil in the pantry. The recipe below is easy, tasty, and fast. Add a glass of red wine, and it's the perfect way to wash away any feelings of gardening inadequacy.
Ingredients: 1 c. warm water 2 tsp. olive oil 2 tsp. salt 2.5 c. flour 1 pkg. yeast 3-4 rosemary sprigs
Dissolve yeast in warm water Gradually add flour and salt (mix in 1/2 c. more warm water if needed to keep consistency sticky and pliable) Remove any dried parts from rosemary and discard Chop rosemary Mix rosemary and olive oil Add a pinch of salt for flavor Add rosemary mixture to dough When dough holds together in a sticky ball, you are done mixing! Cover bowl and allow dough to rise in a cool, dark place for 1 hour After 1 hour, roll the dough out into a snake-like shape Cut into 4-5" pieces and score with a knife Bake for 12 minutes at 450 degrees
Mix some salt, pepper, and dried oregano (or any other seasonings you have in your pantry) into some olive oil for dipping, and enjoy!
Comments
YUM!
Posted by: rachel | September 19, 2006 8:52 AM
naturally, i am beside myself with awe (and envy) a correspondent! wow. and those breadsticks, i never thought i could make them, but obviously i can.
Posted by: katy of the luke | September 25, 2006 11:46 AM