KAAS-UIENBROOD (CHEESE-ONION BREAD)

Kaas-Uienbrood (Cheese-Onion Bread)

makes: 2 loaves, approx. 6 in. x 9 in. each

- 4-1/2 cups unbleached all purpose flour

- 2-1/4 tsp. active dry yeast

- 2 cups warm milk (I use goats milk when I have it)

- 1 tsp. salt

- 1 medium yellow or red onion

- 3-4 tbsp. chopped dried/fresh herbs (I used fresh rosemary)
- 2 tbsp. olive oil
- 2 cups grated cheese - gouda, edam, or any other aged cheese

1. If your yeast is old, it may not be alive - proof the yeast as described in the Notes below to check if it is alive.
2. Mix the flour, salt, yeast, and 1-1/2 cups milk in a bowl to make a smooth dough. If the dough is dry/crumbly, add milk and mix until the dough is supple.
3. Allow the dough to rise in a warm, draft-free place for an hour or until doubled in size. I usually cover the dough with a kitchen towel and let it rise in the oven (with the oven off, of course!), or in a kitchen cupboard.
4. While the dough is rising, peel, halve, and slice the onion, and mix in the olive oil and herbs. Also line 2 baking trays with parchment paper (not wax paper).
5. Gently push the risen dough down and shape into a ball. Let it rise in a warm draft-free place again for about 45 minutes or until it has approximately doubled in size.
6. Push the dough down lightly and divide between the baking trays. Using your fingers, form the dough into 3/4 in. thick rectangles. Top with the herbed onions and cheese and allow to rise for 20 - 30 minutes.
7. Preheat the oven to 375 F/190 C. Bake the bread on the middle rack of the oven for 20 - 25 minutes, or until the bottom looks light brown. Transfer the baking tray to the top rack to "caramelize" the cheese and onions. (I usually bake one tray at a time: while the first one is baking, I shape and top the remaining dough and let it rise while the first round bakes.)
8. Take the loaves out and allow to cool in the baking tray for 10 - 15 min. before slicing. Or cool completely and store in an airtight container.

NOTES:

1. Proofing yeast - even the regular non-Rapid Rise kind - is only done to prove that the yeast is alive before preparing a recipe. Proofing is not imperative in baking.
2. To proof 2-1/4 tsp. yeast: heat 1/2 cup water to 80 F/26 C, stir in 1 tsp. sugar, sprinkle yeast on the surface, let it sit for 10 minutes. If it is frothy, your yeast is alive. If the yeast does not react, it is dead and cannot be used for baking.

DRY-ROASTED ROSEMARY ALMONDS

Dry-roasted Rosemary Almonds

makes: 2 cups

- 2 cups raw almonds

- 2 tsp. salt

- 4 tsp. water

- 3 tbsp. roughly chopped fresh rosemary (1 1/2 tbsp. dried)

- 1 tsp. fresh crushed black pepper (optional)

1. Put the almonds in a bowl and add 2 tsp. water and 2 tsp. salt.

2. Mix well and let the mixture marinate/brine for 30 to 60 minutes, mixing every 15 minutes or so so that water doesn't pool in the bowl.

3. Preheat oven to 285 F/140 C.

4. Add the rosemary and remaining 2 tsp. water to the almonds.

5. Mix well and put into a baking tray large enough to hold the almonds in a single layer.

6. Roast for 20 minutes, stir, then roast for another 3-5 minutes.

7. Let the almonds cool completely before trying. Straight out of the oven they will not be crunchy and will taste moist/steamy. Don't put them back in the oven!

8. Refrigerate if not using right away.

NOTES:

1. Salt to taste. Regular iodized salt is finer and may make the nuts over-salted so start with less salt.

2. Be generous with the rosemary. Since the almonds are dry-roasted the rosemary will not stick as well as with oil, so some will fall off the almonds if you stir them too much.

3. Keep an eye on the almonds after the initial 20 minutes. They can go from done to overdone in minutes!

ROSEMARY ROASTED CHERRY TOMATOES

Rosemary Roasted Cherry Tomatoes

makes: approx. 2 cups roasted tomatoes

- 2 pints cherry tomatoes

- 2 tbsp. balsamic vinegar 

- 1 tbsp. olive oil

- 2 tbsp. chopped fresh rosemary (or 1-2 tbsp. dried)

- zest of 1 lemon

- freshly ground black pepper, to taste

- 2 cloves of garlic, minced (optional, I usually don't add garlic)

- salt, to taste

1. Preheat the oven to 400 F/205 C.

2. Put the tomatoes in a metal/glass/ceramic baking tray. 

3. Add the balsamic vinegar, olive oil, rosemary, lemon zest, black pepper (and garlic, if using).

4. Toss to mix well.

5. Roast at 400 F/205 C for 30 minutes or until the tomatoes are wrinkled and there's tomato juice/liquid in the tray.

6. After the tomatoes have cooled, add salt to taste.

7. Transfer everything including the cooking liquid into a container and refrigerate.

NOTES:

1. Salt the tomatoes after they have cooled. Salt draws out moisture so by adding salt before cooking, you'll have more liquid during roasting and the tomatoes will be exceptionally soggy when they're done.

2. I used rosemary this time but parsley, thyme, lightly crushed fennel (anise) seeds are equally splendid!