Tuesday, August 10, 2010

Irish Brown Bread.

Irish brown bread is fantastic. Especially when it's homemade - I didn't make this bread, I bought it on my first day in town, hungry and craving it, from the Green Man, the small "organic" store in town, but I will make it later in the week when I have the ingredients. Especially, also, when you know it's healthy and not the hard crusty white bread only found in Northern Italy. It can be eaten fresh but I especially like bread toasted and it can be eaten alone or with any numerous toppings. Here are some that I've been munching on all week:

one slice toasted wheaten bread spread with Coleman's spicy mustard, layered with slices of good Irish white cheddar, sliced tomatoes sprinkled with salt and pepper, half moons of raw red onion and topped with wild greens. dios mios, it melts in your mouth.
one slice toasted wheaten bread spread with Branston Pickle - I don't know how long it's been in the fridge but it's still delicious. Topped with slices of Dubliner Red Cheddar, sliced tomatoes with freshly ground salt and pepper and finished with a dark leafy green. fruity. moist. chewy. bitter. the perfect combination.
saute some red onions in a couple glugs of olive oil until they are nearly soft. add the mushrooms. a couple minutes later, add a little dash of balsamic vinegar. cook until the vegetables change a nice colour and season with salt and pepper, and some mixed green herbs - dill, oregano, basil...add to the pan: tomatoes and garlic that have been drizzled in olive oil and roasted in the oven for 20 minutes. the juices from the tomato and garlic, just as they are about to pop, will blend nicely with the juices from the onions and mushrooms. add cheese to the toasted wheaten bread if you are addicted to cheese like me and cascade the mixture of the bread while steamin' hot...

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