The asparagus season is short, and since we’re on the very tail end of it, working it into a flatbread seemed like a good idea. Technically this might just as easily be a pizza, since there is sauce, some cheese, and a heaping of vegetables. Either way, it’s a delicious dinner. The caramelized onion spread is sweet, and adds a nice backdrop of flavor. The asparagus is peeled into ribbons, and this technique helps them bake easily, leaving a tender bite and a subtle flavor. Goat cheese lends just a bit of tang, and if you happen to have chives growing in your garden, topping it all off with chive flowers makes a beautiful presentation.
Weather is something we Minnesotans take great pride in. We love our winters, mostly for the bragging rights of surviving them, and the fact that it can go from -40° to 90°F in a blink of an eye. This summer we add an unprecedented heat wave, which may rival the “Halloween snow” in weather lore. As the thermometer on my back door reads 95°F for what seems the entire summer, I find myself pulling out the crock-pot to bake. What was originally a lark, bread in the slow-cooker has become my go-to summer baking method. Yesterday I picked a bunch of fresh herbs, made them into a savory dough and then at dinner I baked up some dinner rolls. All the wonderful aroma, the delight of fresh bread, without the heat of the oven. Check with your crock-pot’s manufacturer before trying this, since some model’s instructions specify that the pot has to be at least partially filled with liquid to avoid safety or durability problems. And never bake in a crock-pot unattended. Continue reading