With soufflé or any sort of eggs as a matter of fact I enjoy bread. As I've posted before I also like to make my own bread. This bread is a pesto bread that is an old recipe from Bon Appétit. I love to make it in the summer when I can use the basil from my garden mixed with Parmesan cheese and pine nuts. It makes it just that more special.
We rounded out the meal with a green salad of local greens and of course some wine. Unfortunately not mine since I'm waiting for my second batch of lettuce to grow for the fall. As usual I dressed it with a simple dressing of olive oil, balsamic vinegar and salt and pepper.
Bon Appétit
and as always with love from the Midwest,
Beth
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