capping off a bohemian loaf

June 20th, 2009 · 24 Comments

poached egg sitting on a caesar salad with bottarga…

speck

grilled fresh mozzarella with crisped speck and basil…

and for the foundation of this fine dinner, may i introduce to you the 3 seeded bohemian loaf – courtesy of twin fork farms artisan bread.

it’s a dense – but not too dense, chewy slice of bread made from: whole wheat flour, unbleached flour, natural sourdough leaven, sunflower, sesame and flax seeds and salt. all the bread undergoes a long fermentation process which supposedly has a list of advantages, none of which i fully understand, but all sound positively healthful. i had read that for awhile these beautiful orbs were baked in a little beehive oven in david tannen’s backyard, just four at a time but that a bigger oven has since been built, and he’s now churning out about 300 loaves a day. i’m usually not much of a sourdough fan, but this is wonderful bread and i always try and keep a loaf in my freezer.

we’d planned on dinner out last night but the heat has set in to the tune of intolerable. high 90′s + the heat index = over 100 degrees. and really, i’m just not an extreme weather kinda gal. so with a house full of odds and ends and little need for much in the way of imagination, this was dinner. a caesar – of sorts, along with a – kind of, grilled ham and cheese…

it always amazes me what you can come up with just by poking around…

Tags: bread · cheese · eggs · pork · salad

24 responses so far ↓

  • 1 maggie (p&c) // Jun 20, 2009 at 3:04 pm

    That is one gorgeous egg. I’m trying to do more with what’s around…a caesar for lunch, but no egg! Would’ve been perfect…

  • 2 denise (chez danisse) // Jun 20, 2009 at 3:48 pm

    true true, poking around can sometimes lead to a wonderful invention and sometimes just simple and delicious — i’m happy either way.

  • 3 Foodie at Fifteen // Jun 20, 2009 at 4:28 pm

    egg on bread- nothing’s more satisfying

  • 4 Emily Walters // Jun 20, 2009 at 6:02 pm

    The simplest things just get you so darn excited if you are living right. Beautiful!

  • 5 Ethel // Jun 20, 2009 at 7:20 pm

    What an interesting combo. I would never have thought of it and of course dunking that fabulous bread into the runny egg with salad makes it my kind of feast.
    Please Please cook for me !!!!!
    I guess I have to poke around my food cabinet and come up with—– canned sardines with onions on an everything bagel.

  • 6 SpinachTiger // Jun 21, 2009 at 6:30 am

    Claudia
    I love that bread. I’m going to visit David’s farm in the next week. The idea of mozzarella and speck is perfect.
    We put slices of his bread on the grill. Hard to stop eating though.

  • 7 Barbara // Jun 21, 2009 at 8:20 am

    Fabulous bread! I’m drooling over the grilled mozzarella with bacon and basil. What could be better?

  • 8 The Italian Dish // Jun 21, 2009 at 9:44 am

    Amen to that. The first plate is my favorite.

  • 9 we are never full // Jun 21, 2009 at 1:33 pm

    i wish it was hot here. i’m sure you’ve talked to your mom about what a crap summer we’ve been having. it’s the first day of summer and it’s cloudy and cool. sucks. but this post is raising my spirits. i love your simple ceaser w/ bottarga! still gotta taste bottarga.

  • 10 Tiffany // Jun 21, 2009 at 5:28 pm

    Love, LOVE a good loaf of bread. I just made Jim Lahey’s no-knead bread you posted about previously. I, too, made mine in my Romertopf and it was absolutely divine. Crispy, airy, amazing!

  • 11 Robert // Jun 21, 2009 at 8:42 pm

    Fret,

    Nice….. I covet your leftovers.

  • 12 Peter // Jun 21, 2009 at 8:52 pm

    I imagine a Bohemian loaf to be more of a lounging-on-a-brocade-divan-smoking-a-hookah-with-Henry-Miller-and-Ana´s-Nin kind of thing, but I’ll take your word for it.

  • 13 Kristie // Jun 22, 2009 at 8:36 am

    Honestly, the name “bohemian loaf” was maybe one of the least appetizing things I’d ever heard. But then when it was just a hearty bread, I changed my mind.

    I like your second option. I’m still a-feared of bottarga.

  • 14 Choosy Beggar Tina // Jun 22, 2009 at 8:38 am

    Oddly enough, poking around through the odds and ends in my pantry has never yielded bottarga….sigh….

    Looking at pictures of poached eggs always makes me wish I woke up in time for breakfast.

  • 15 Rachel (S[d]OC) // Jun 22, 2009 at 10:04 am

    The bread looks so wonderful. I can practically see that wonderful texture in the photo. I would so love to have it with your eggs and your speck and all that other good stuff you cooked up there.

  • 16 goodfoodmatters // Jun 22, 2009 at 3:16 pm

    day-um these searing temps in nashville right now….thank goodness for
    salads and rustic breads and poached eggs
    I, too, am a fan of the Twin Forks Bread, and your chic breakfast-for-dinner suits my mood in this heat.

  • 17 Brooke // Jun 22, 2009 at 5:26 pm

    That looks beautiful and delicious. And healthy. I can always count on you for that.

    Sounds like you need to live up in the good ole Pacific NW. We’re looking at a tolerable 60 degrees today. First day of summer, my ass.

  • 18 democommie // Jun 22, 2009 at 6:26 pm

    Claudia:

    I think you’ve ruint me for Wendy’s. I looked at the first pikchure and said to myself, “damn, that looks like bottarga!”. I’m not sure if I should be glad I recognized it, or sad that I’m not eating it.

  • 19 Melissa // Jun 23, 2009 at 3:14 pm

    “it always amazes me what you can come up with just by poking aroundů”

    I’m starting to realize that. :) And your dinner is truly lovely.

  • 20 lynn taylor // Jun 23, 2009 at 7:23 pm

    OMG….that is beautiful!!!! I love poach eggs.

    BTW…I met you at the May NAWBO meeting…..tall short hair. Lynn

  • 21 Becky and the Beanstock // Jun 24, 2009 at 7:56 am

    I’m with you, sister. I hunker down in the summer and batton down the hatches. Don’t make me go outside!!! Winter, no problem (‘course, you don’t really get that there). If I’d had an idea as simple and gorgeous as that Caesar, I’d want opt to stay in anyway.

  • 22 rachel // Jun 25, 2009 at 11:48 am

    egg and bottarga….enough said really.
    this looks like your kind of thing too
    http://www.cavolettodibruxelles.it/2009/06/spaghetti-bottarga-cipollotti

  • 23 michelle @ TNS // Jun 25, 2009 at 12:38 pm

    crisped cured pork is a dinner cure-all.

    and that poached egg definitely garners you an invite to the poached egg hall of fame.

    i’m not only the president, i’m also a client.

  • 24 Traci @ Soup of The Day // Jul 27, 2009 at 12:33 am

    I’m not sure which of those look better!

    Totally TDF. Big sigh.