Fresh Herb Bread

I started a small herb garden at the beginning of summer, featuring basil, oregano, rosemary, and thyme. The plants were arranged behind the sink in my new home, taking in the sunshine from the large windows. Historically, gardening has not been one of my specialties. Plants tend to last no more than a month or two, dying from a combination of under-watering, over-watering, or a simple stroke of bad luck. Even so, I could not seem to let go of the hopes that this will be the year my thumbs turn green.

Unexpectedly, my small herb garden quickly grew beyond its place behind the sink, spilling over the planters and slowly conquering all available counter space. As I carried the herb planters outside to regain my work space, I was certain the credit for the abundant plants was not my own. The large window and the brilliant sunshine deserved all of the praise. Who knew a green thumb and a south facing window were the same thing? Regardless, when herb plants are generous, we all win.

For this recipe, I featured the fresh Italian herbs in a fragrant loaf of bread. The bread is customizable to your tastes; use whichever herb or combination of herbs you prefer. Whether spread thickly with butter, sopping up gravy, or forming the base of a sandwich, the bread has become a staple in my kitchen. It seems as if there will never be enough loaves to keep up with my sun-grown plants. 

For the recipe for the Fresh Herb Bread, head over to Wolf Gourmet's blog, Food Notes.

This post is sponsored through a partnership with Wolf Gourmet. All thoughts and opinions are my own. 

Blueberry Basil Galette

The heat of summer has settled in, bringing lazy afternoons, layers of sunscreen, and produce ripening on the vine. In the Upper Midwest, locally grown fruit and vegetables are finally making their way into the markets. Blueberries are one of my favorite summer fruits (for years now, I've enjoyed a half cup of berries in my morning cereal). While I regularly use fresh and frozen berries in my baking, I hold out for the farmer's market blueberries for my berry-centric desserts. When the berries first appear at the market, I make it a habit to pick up a weekly purchase of two pints, exchanging new recipe ideas with the farmer each week.

These sweet blueberries have a rich, concentrated flavor with a depth I haven't found anywhere else. It should come as no surprise that the quality of fruit dictates the quality of the finished product when it comes to fruit-based desserts. While I adore the blueberries fresh from the vine, butter and sugar have a way of making anything taste even better.

Earlier this summer, I bought a basil plant for the kitchen—a promising start to what I hoped would become a small herb garden. In a few short weeks, the basil quickly began taking over the counter top. It now towers an inch shy of 3 feet over the kitchen sink (which means I have much more basil than I know what to do with). As a result, the basil has been unexpectedly finding its way into dishes.

With this free-form galette, I tossed together the chopped basil and fresh blueberries before folding up the pie crust and placing it in the oven to bake. The basil adds a subtle, but present flavor to the galette, adding a new dimension to the classic blueberry flavor. I like to believe it brings out the flavors of summer.

This Blueberry Basil Galette features a sweet blueberry filling held within a buttery, flaky crust. Almond flour is sprinkled below the berries to absorb the blueberry juices as it bakes and to keep the crust crisp. With chopped basil to add a unique twist, friends and family will be sure to enjoy this summer dessert.

One Year Ago: Chocolate Chunk Coconut Oil Cookies & Homemade Almond Milk
Two Years Ago: Banana Peanut Butter Green Smoothie & Cherry Hand Pies
Three Years Ago: Lavender Vanilla Cake & Plum Almond Galette
Four Years Ago:  Berry Cheesecake Tarts, Mint Sugar, Frozen Strawberry Bars, Coconut Sorbet, & Cherry Almond Crumble
Five Years Ago: Cherry Cream Cheese Muffins, Blueberry Breakfast Quinoa, Vegan Brownies, Banana Peanut Butter Protein Smoothie, Chocolate Cherry Cake, Coconut Scones, & Roasted Strawberry Coconut Ice Cream
Six Years Ago: Blueberry Hand Pies, Harry Potter Treats, Cauldron Cakes, Butterbeer, & Butterbeer Cupcakes
Seven Years Ago: Mocha Frappuccino, Blueberry Lime Panna Cotta, & Grilled Peaches

Blueberry Basil Galette

Yields 6-8 servings, depending on size

1/3 cup (38 grams) almond flour*
2 tablespoons all-purpose flour
3 tablespoons granulated sugar**
1 1/2 pints (18 oz or 510 grams) fresh blueberries
Large handful (about 1/4 cup) fresh basil leaves, roughly chopped
Recipe for single crust pie dough 
Egg wash (1 large egg + 1 tablespoon water, whisked)
2 tablespoons demerara or raw sugar, for sprinkling

In a small bowl, whisk together almond flour, all-purpose flour, and granulated sugar together. Set aside.

On a lightly floured surface, roll out the pie dough into a circle roughly 1/8-inch thick and approximately 14 inches in diameter. Spread the almond flour mixture evenly over the pie dough, leaving a 2-inch border around the outside. Layer the fresh blueberries and chopped basil over the almond flour mixture. Fold up the pie dough over the filling, pleating the dough every two or so inches. Brush the visible pie dough with egg wash and sprinkle the demerara sugar evenly over the dough and the filling. Refrigerate for 20-30 minutes to firm up the crust.

Preheat oven to 400 degrees F (204 degrees C).

Bake for 40 to 50 minutes, or until the crust is golden and the blueberries have released their juices. Cool slightly before serving. Serve with a topping of whipped cream or side of vanilla ice cream.

*To make almond flour, process almonds in a food processor until fine.
**Add more or less to taste, depending on the sweetness of the berries.