Fresh Herb Bread

I started a small herb garden at the beginning of summer, featuring basil, oregano, rosemary, and thyme. The plants were arranged behind the sink in my new home, taking in the sunshine from the large windows. Historically, gardening has not been one of my specialties. Plants tend to last no more than a month or two, dying from a combination of under-watering, over-watering, or a simple stroke of bad luck. Even so, I could not seem to let go of the hopes that this will be the year my thumbs turn green.

Unexpectedly, my small herb garden quickly grew beyond its place behind the sink, spilling over the planters and slowly conquering all available counter space. As I carried the herb planters outside to regain my work space, I was certain the credit for the abundant plants was not my own. The large window and the brilliant sunshine deserved all of the praise. Who knew a green thumb and a south facing window were the same thing? Regardless, when herb plants are generous, we all win.

For this recipe, I featured the fresh Italian herbs in a fragrant loaf of bread. The bread is customizable to your tastes; use whichever herb or combination of herbs you prefer. Whether spread thickly with butter, sopping up gravy, or forming the base of a sandwich, the bread has become a staple in my kitchen. It seems as if there will never be enough loaves to keep up with my sun-grown plants. 

For the recipe for the Fresh Herb Bread, head over to Wolf Gourmet's blog, Food Notes.

This post is sponsored through a partnership with Wolf Gourmet. All thoughts and opinions are my own. 

Blueberry Basil Galette

The heat of summer has settled in, bringing lazy afternoons, layers of sunscreen, and produce ripening on the vine. In the Upper Midwest, locally grown fruit and vegetables are finally making their way into the markets. Blueberries are one of my favorite summer fruits (for years now, I've enjoyed a half cup of berries in my morning cereal). While I regularly use fresh and frozen berries in my baking, I hold out for the farmer's market blueberries for my berry-centric desserts. When the berries first appear at the market, I make it a habit to pick up a weekly purchase of two pints, exchanging new recipe ideas with the farmer each week.

These sweet blueberries have a rich, concentrated flavor with a depth I haven't found anywhere else. It should come as no surprise that the quality of fruit dictates the quality of the finished product when it comes to fruit-based desserts. While I adore the blueberries fresh from the vine, butter and sugar have a way of making anything taste even better.

Earlier this summer, I bought a basil plant for the kitchen—a promising start to what I hoped would become a small herb garden. In a few short weeks, the basil quickly began taking over the counter top. It now towers an inch shy of 3 feet over the kitchen sink (which means I have much more basil than I know what to do with). As a result, the basil has been unexpectedly finding its way into dishes.

With this free-form galette, I tossed together the chopped basil and fresh blueberries before folding up the pie crust and placing it in the oven to bake. The basil adds a subtle, but present flavor to the galette, adding a new dimension to the classic blueberry flavor. I like to believe it brings out the flavors of summer.

This Blueberry Basil Galette features a sweet blueberry filling held within a buttery, flaky crust. Almond flour is sprinkled below the berries to absorb the blueberry juices as it bakes and to keep the crust crisp. With chopped basil to add a unique twist, friends and family will be sure to enjoy this summer dessert.

One Year Ago: Chocolate Chunk Coconut Oil Cookies & Homemade Almond Milk
Two Years Ago: Banana Peanut Butter Green Smoothie & Cherry Hand Pies
Three Years Ago: Lavender Vanilla Cake & Plum Almond Galette
Four Years Ago:  Berry Cheesecake Tarts, Mint Sugar, Frozen Strawberry Bars, Coconut Sorbet, & Cherry Almond Crumble
Five Years Ago: Cherry Cream Cheese Muffins, Blueberry Breakfast Quinoa, Vegan Brownies, Banana Peanut Butter Protein Smoothie, Chocolate Cherry Cake, Coconut Scones, & Roasted Strawberry Coconut Ice Cream
Six Years Ago: Blueberry Hand Pies, Harry Potter Treats, Cauldron Cakes, Butterbeer, & Butterbeer Cupcakes
Seven Years Ago: Mocha FrappuccinoBlueberry Lime Panna Cotta, & Grilled Peaches

Blueberry Basil Galette

Yields 6-8 servings, depending on size

1/3 cup (38 grams) almond flour*
2 tablespoons all-purpose flour
3 tablespoons granulated sugar**
1 1/2 pints (18 oz or 510 grams) fresh blueberries
Large handful (about 1/4 cup) fresh basil leaves, roughly chopped
Recipe for single crust pie dough 
Egg wash (1 large egg + 1 tablespoon water, whisked)
2 tablespoons demerara or raw sugar, for sprinkling

In a small bowl, whisk together almond flour, all-purpose flour, and granulated sugar together. Set aside.

On a lightly floured surface, roll out the pie dough into a circle roughly 1/8-inch thick and approximately 14 inches in diameter. Spread the almond flour mixture evenly over the pie dough, leaving a 2-inch border around the outside. Layer the fresh blueberries and chopped basil over the almond flour mixture. Fold up the pie dough over the filling, pleating the dough every two or so inches. Brush the visible pie dough with egg wash and sprinkle the demerara sugar evenly over the dough and the filling. Refrigerate for 20-30 minutes to firm up the crust.

Preheat oven to 400 degrees F (204 degrees C).

Bake for 40 to 50 minutes, or until the crust is golden and the blueberries have released their juices. Cool slightly before serving. Serve with a topping of whipped cream or side of vanilla ice cream.

*To make almond flour, process almonds in a food processor until fine.
**Add more or less to taste, depending on the sweetness of the berries.

Caramelized Leek, Basil, & Black Pepper Biscuits

Caramelized Leek, Basil, & Black Pepper Biscuits

Caramelized Leek, Basil, & Black Pepper Biscuits

Food has been a struggle for me the last couple months. After discovering that my body cannot process dairy during the completion of my month long vegan challenge back in June, it has not been easy for me to go dairy-free. Perhaps it seems a little counter-intuitive, but going vegan for a month was much easier than trying to be dairy-free for the last two months. In part, I think this may be because my month long vegan challenge was a personal choice and becoming dairy-free was a decision my body made for me.

Food and I have been at odds since, fighting the dance of siblings as we bicker over what I should put on my plate.

Caramelized Leek, Basil, & Black Pepper Biscuits Caramelized Leek, Basil, & Black Pepper Biscuits

I do fairly well when I eat alone in the confines of my apartment, cooking up meals for one in a place where I can control the amount of dairy in the refrigerator and cupboards. The real struggle begins the moment I step out of my safe haven. Restaurants have become the enemy; an unwanted challenge as I sift my way through what I can eat and what I can't eat on the menu, feeling little more than an irritation as I ask the waitress pointed questions and make half a dozen omissions and substitutions from the list of entrees.

I struggle with food because it puts my family in an awkward position as they try to make meals around my new disorder. My mother creates the most wonderful food—the vast majority of it made with dairy in one form or another—and I'm conflicted over asking her to leave it off the menu or keeping it on, since I don't want to deny anyone else the pleasures of her cooking. I struggle with food when my boyfriend casually suggests making macaroni and cheese for dinner, forgetting for a moment that I can't eat it, and making us both feel bad about the comment for different reasons—him, for making me remember my love for macaroni, and me, for refusing him a beloved food.

Caramelized Leek, Basil, & Black Pepper Biscuits

I struggle with food because so many of my favorite foods are now forbidden. Just because I cannot eat milk, cream, or cheese, doesn't mean I stopped enjoying them. I have cravings for fettuccine Alfredo and rich chocolate ice cream that refuse to disappear, no matter how much I will them away.

I struggle with food because I still want to share new and exciting desserts that are infused with cream and butter because, let's face it, cream and butter never stopped being delicious. In my own kitchen, I'll sometimes substitute margarine or alternative milks for recipes, but there are still occasions when I'll refuse to make pie without a buttery, flaky crust. I'm continuing to juggle this new world of food, trying my best to create recipes that work for me and you.

This journey has a long, long way to go, but I'm trying. Perhaps a little more time is all I really need.

Caramelized Leek, Basil, & Black Pepper Biscuits

Caramelized Leek, Basil, & Black Pepper Biscuits are packed with flavor. A basic biscuit dough is infused with freshly chopped basil leaves, caramelized leeks, and coarsely ground black pepper. While baking, the biscuits rise, becoming buttery and flaky. These biscuits make a wonderful side for a bowl of soup or casserole, but can stand alone for moments when a biscuit spread with a little butter is all you really need. For tips on creating mile-high biscuits, check this out!

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