It is hot, hot, hot here at the Small Table, and maybe where you live, too! Are you having salad for dinner tonight? I admit that I don’t feel like eating much else these past few days, with our temps heading into the 100’s before the weekend. A good salad can be made great, however, with the right bread-addition. And so today I offer you one of my favorites: Rosemary-Mozzarella Quick Bread. It comes together in a snap with no yeast or rise-time, and is kept moist by olive oil, sour cream, and a relatively low baking-temperature. Break out the 6-inch cake pan!
Holiday…coming…up…must…celebrate…with…color-coordinated…food!!! I try not to get TOO crazy about food and holidays, but each one has at least some special food that should go with it: First and last days of school = crazy ice cream flavors. Thanksgiving = sugar cones filled with candy to look like cornucopias. Heart-shaped sugar cookies = Valentine’s Day. You get the idea. So anyway, these are this year’s offering for the 4th of July (soon to be upon us!)
Ah, the elegance of a small, silky pie. Thank you to Archimedes of Syracuse and to Geometry teachers everywhere for sponsoring today’s deliciousness. As you will see all over the cooking world, today, March 14 (3.14) is dedicated to all things pi(e). Similar to the cakes from my Small Cake Series, a small pie can be shared if you wish. But it certainly doesn’t have to be: leftover pie for breakfast is a lovely indulgence.