Summer is drawing to a close. She is taking a step back – gently, leisurely, in that distinctly summer mien that only endless months of scorching heat can evoke – to make way for fall, whom will end the year in a wreath of fire, nature’s last and jubilant shout, a swan song fit for kings.
Yes, I do love fall. It is my very favorite season. I have been yearning for fall ever since July.
It’s so close I can almost taste it.
But the summer heat lingers here on the humid shores of the Mediterranean, and I am resolved to make the best of it.
The very epitome of a summer spent by the Mediterranean is the tomato. Our crowning glory, second only to olive oil, the red jewel in the culinary treasure box of all ancient civilizations.
I also happen to despise it. Profoundly. I find them quite revolting, with they’re oozing liquid and dodgy little seeds and metallic smell. It’s quite a deep loathing I harbor.
But then again, I find it tolerable once it’s been cooked or processed in any way. So we’re going to have to work with that.
Back to summer classics. While debating tomatoes, one cannot help but be reminded of the classic summer salad, simple yet refreshingly delicious, or so I am told. I speak, of course, of the Caprese Salad, which includes tons and tons of fresh, raw tomatoes as its key ingredient.
Now we can’t be havin’ none of that. But the flavor combination appears to be tried and tested and mostly fool proof, even for a professed tomato hater such as myself. And it is so very nearly the end of summer.
So I gave it a spin. Please dig into our…
Prep time: 10 minutes, plus 30 minutes baking time
Servings: one loaf
You will need:
- 2 1/4 cups of flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons salt
- 4oz, or 125gr fresh mozzarella, cut into cubes
- 2 tablespoon fresh basil, chopped, or 2 teaspoons dried basil
- 1/2 cup sun-dried tomatoes, chopped
- 2 eggs
- 2 1/2 tablespoons olive oil
- 1 1/4 cups buttermilk, or sour cream
Preheat your oven on medium-high. Grease a loaf pan. Set aside.
Combine all your dry ingredients in a bowl.
Stir in the mozzarella, tomatoes and basil.
In a separate bowl, mix all your liquid ingredients, beating well to incorporate the eggs.
Mix into the dry mixture, then transfer into the prepared loaf pan.
I did at several points during this process try taking pictures, but the batter does, once again, distinctly resemble puke. I wonder why this keeps happening to me.
Back to the point. Bake this little puppy for approximately 30 minutes, but begin checking for done-ness at about 20 minutes, as ovens vary greatly.
Serve piping hot, straight from the oven, or reheated in the toaster. Drizzle with olive oil, or slather in herby Gorgonzola butter, or rosemary Parmesan butter, both of which will appear on this blog two weeks from now 🙂