Sunday, April 17, 2005
I've always wanted to make this Aussie bread I tried once a long time ago called Il Gianfornaio.
It's not a sourdough. It is a rainbow colored bread, composed of several different vegetable breads. The one I had was a round loaf of tomato, beet, parsnip, and spinach bread.
I'm currently making one that will be swirled with a dilly carrot bread, a beet and tarragon bread, a tomato and basil bread, a spinach and sage bread, and a parsnip nutmeg bread. I like the balance of five flavors, and I think it will make a pretty bread. In color order from lightest to darkest, it looks like it'll go: parsnip, tomato, carrot, beet, and spinach.
As soon as I get the camera back, I'll take a picture.
Heh. I was wondering how it would look if I made a nice patriotic bread: a red beet bread, a white potato bread, and a blue cornbread? No artificial coloring would be needed. Of course, the blue wouldn't be as dense a blue as the flag's. Blue potato bread comes out a pale lavendar. Same for a red cabbage and red onion bread, except it's a slightly darker lavender.
You know, blue's a pretty hard color to get naturally in food - a true blue, anyway.
So, while I'm off to check bread, Manager is working at a one off personal cheffing job - a sit down birthday dinner fusion style (which, really, could actually be called American Style, because we Americans have been combining foods and ingredients from many different for generations): an appetizer of artichoke spinach dip, chicken cacciatore, a greek salad with a balsamic vinaigrette, focaccioa with pesto, and two desserts: the Baklava Cheesecake and Raspberry Brownies.