It’s Memorial Day weekend and already I have a bumper crop of parsley – broad leafed, emerald green Italian parsley. Let the preserving begin. If you haven’t tried tucking away some fresh parsley for later use – ensconced in olive oil ice cubes, then give it a whirl. Finely chop your washed and de-stemmed parsley and fill ice cube trays half full with the herbs. Pour extra virgin organic olive oil atop the greens until the cube trays are full. Freeze and slide cubes out and into plastic bags. Label them, and pop them back in the freezer. Come fall and winter, you have fresh herbs to pop into dressings, soups, roasts, etc.
But what to eat in the here and now? I have been carting around another hard cover cookbook called Homemade Summer, a sequel to Homemade and prequel to Homemade Winter, by Dutch cookbook author, Yvette Van Boven. I tweaked her Savory Cake recipe and swapped out arugula for parsley and subbed gluten-free flour for the self-rising flour. I toasted the nutty cakes and slathered them with salted butter. Yum!
Parsley and Pine Nut Bread
Makes 2 mini loaves or 1 regular size
2-3 oz. chopped, de-stemmed parsley
1 1/2 cups gluten-free flour
1 1/2 tsp baking powder
3 large eggs
2 T creme fraiche (or sour cream)
4 T olive oil
1 T grainy mustard
salt and pepper
1/2 cup pine nuts
1. Preheat oven to 325º and butter a 5 by 9 loaf pan or 2 mini-loaf pans.
2. Use a stand mixer or hand mixer to combine flour, baking powder, eggs, sour cream, oil and mustard. Season to taste with salt and pepper. Fold in parsley and pine nuts.3. Pour the batter into buttered bread pans and bake for 40 minutes. Slide a knife into the center of the loaf and if it comes out clean, you are good to go.
4. Let it cool before sliding it out of the pan.
- Use a gluten-free all purpose flour which combines various flours. Bob’s Red Mill makes a good one. I also use America’s Test Kitchen gluten-free flour blend. It’s lovely.
- If you are using self-rising flour, simply omit the baking powder.
- Serve bread with tea or for breakfast with a scrambled or poached egg.