I was looking for a new recipe to try using the last of my homegrown zucchini, and I found this from one of my favorite food blogs, The Kitchn. It is actually a recipe for a cake salé, the French term for a savory cake, using kalamata olives, grated zucchini, and tangy goat cheese. Many French households have their favorite variation which is often served at picnics, potlucks, and parties, where it is usually served as an appetizer with a glass of wine or Champagne. Continue reading
I just love baking (and eating) biscuits, and this recipe elevates them with the addition of parmesan cheese and basil. The cheese gives the biscuits its savoriness and slightly crumbly texture, while the purple and sweet basil, which came from my garden, adds a subtle peppery, yet sweet flavor. These rich biscuits make a wonderful accompaniment to pastas, soups, and salads. They’re also great for making Italian breakfast sandwiches filled with slices of prosciutto and eggs. Above all, they are absolutely delicious to eat plain, with only a generous dab of butter. Continue reading
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