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Featured Cookbook
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Crispy Grains and Portabella Mushrooms
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Herb-brushed Polenta Bread
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Little Apple Pies
Book Description
Since it was built in the 16th century, only five families have lived at Lake House. It was this wonderful sense of history that encouraged Trudie Styler and her family to move there. That and the fact that they would have 60 acres of land to cultivate as they pleased. Concern for her young family's health
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The Lake House Cookbook
Authors: TRUDIE STYLER,JOSEPH SPONZO
Date: September 1999
ISBN: 0609604120
Publisher: Clarkson Potter
Hardcover
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Makes one 2-pound loaf
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6 1/2 tablespoons unsalted butter, plus extra for greasing
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1 cup plus 2 tablespoons flour, plus extra for dusting
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1 cup plus 2 tablespoons yellow cornmeal
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1 3/4 tablespoons sugar
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3 1/2 teaspoons baking powder
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2 teaspoons salt
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4 eggs, lightly beaten
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1 cup plus 2 tablespoons buttermilk
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4 1/2 tablespoons heavy cream
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For the Herb Brushes (Makes 6)
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1 cup olive oil
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6 cloves garlic, roughly chopped
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4 branches bay, 6 to 8 inches long
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4 sprigs rosemary, 6 to 8 inches long
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4 sprigs sage, 6 to 8 inches long
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4 sprigs savory, 6 to 8 inches long
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4 branches thyme, 6 to 8 inches long
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4 sprigs tarragon, 6 to 8 inches long
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Melt the butter and let it cool. Meanwhile, butter a 2-pound loaf pan, line the bottom with greaseproof paper and dust the sides with flour, tapping out the excess. Preheat the oven to 400 degrees F.
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In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, buttermilk, cream and the cooled melted butter, stirring.
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Pour the egg mixture into the flour mixture and fold gently until just combined. Pour into the prepared pan and bake for 40 to 45 minutes until a metal skewer inserted in the center comes out clean. Allow to cool in the pan for 10 minutes. Loosen the sides with a small metal spatula or round-bladed knife and invert it onto a wire rack.
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Meanwhile, in a small saucepan, gently warm the olive oil then remove from the heat and add the garlic. Set aside to infuse for 30 minutes. Tie each variety of herb together securely at the base to resemble a wicker broom. Leave them to macerate in the garlic oil.
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When the bread is cool, cut it into 1/2-inch slices. Dip one of the herb brushes into the garlic-flavored oil and use it to brush each side of three slices of bread. Repeat using the other herb brushes on the remaining bread.
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Preheat the grill or broiler and lightly toast the oiled bread on both sides before serving.
Notes
The loaf will freeze for up to 1 month wrapped in plastic wrap.
At the height of the tomato season, take a handful of cherry tomatoes, squeeze them in your hands and place over the slices of hot grilled polenta bread. Brush with olive oil and sprinkle with flaked or coarse salt.
The herb brushes and garlic oil can be used to accentuate barbecued foods such as chicken, fish and steaks.
Use either winter or summer savory - summer is milder.
Use the garlic and flavored oil as a dip for the bread
More From This Book:
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Crispy Grains and Portabella Mushrooms
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Herb-brushed Polenta Bread
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Little Apple Pies
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