Hey guys! You must be wondering what I’m doing? I know I am. Here’s a quick update:

1. My sweetheart started brewing beer and I made bread from his spent grains. Thanks Peter Reinhart!

2. I started a new internship at Brass Media and made some Doughnut Muffins for a co-worker’s (and old housemates) birthday. Way to impress, Joy The Baker!

3. Had an AH-MAZING dining experience at Sybarus in Albany on the 14th. Go there! (Also, I ate a lot of chocolate and drank a greyhound.)

Vodka and Grapefruit juice.

4. Did some homework. (sigh) My packaging class=hostile life take over.

5. Made granola. The very granola that started this blog, actually. Maple pecan granola from The Ski House Cookbook. It’s at the public library! I found it by accident 4 years ago. Back then, I was thinking about it until 3 am. I finally gave in, went down stairs and ate it. With raspberries. Some things never change. The smell of it baking took me right back to the place I was in my life the last time I made it. It was a little bittersweet.

6. Drank homemade ginger ale. (High five, lover.)

I hope you’ve been up to a little good and a little no good.

xo,

CorvallisFoodie

If you hadn’t guessed, I’m obsessed. Cookbooks, food magazines, they crowd my bookshelf and litter my floors. I use my local Corvallis library A LOT and deeply appreciate them. Occasionally I have some late fees (oops! too many recipes, too little time) but I gladly pay any late fees and count it as a bi-monthly donation to one of my favorite city institutions.

I’m always looking on the “new books” shelf, as well as at Amazon and my bookstore to see what new, what’s coming out, and what stands the test of time (and my own kitchen). Here’s my strategy: I look online first. It’s easy and I can find a specific book or sub-genre quickly. Then, I look to see if my local library has it. If they do, I check it out and see if there is enough good stuff in there to consider purchasing it. I try to ALWAYS look through a book before I buy it. Two reasons: 1. I have an obscene amount of cookbooks. If I want to let one take up space in my home, it has to be good. 2. I don’t like spending money for things that aren’t that great, or a book I won’t actually use.  Take this one, for example. It’s gorgeous. But maybe not so practical. I enjoyed looking at it and promptly returned it to the library. Now this one, on the other hand, I bought because almost every page had a post it note on it when I returned it to the library. But I would never have known that if I had only seen it on Amazon. Use your library! They are free and full of little gems.

So what do I do if my library doesn’t have it? I look for reviews from other food bloggers, or stare at the photos on Amazon for so long that I give in, depending on the book and the price. There is this book, Sprouted Kitchen, which I may not have known was so awesome until one of my favorite bloggers, Joy The Baker said so. Except for this amazing salad, I haven’t cooked anything from Sara and Hugh, but I fully intend too– especially now that I can’t have eggs!

So here’s what I’m currently reading for 2013 (most photos from Amazon):

***keep in mind, this is for a cookbook library that is well stocked. If you want ideas for the basics, see my post: Cookbook Basics***

Make the bread buy the butter by Jennifer Reese and Dr. Cocktail by Alex Ott

These were on my Amazon wish list and my brother and his girlfriend (thanks John and Nessa!) got them for me.

(an image from Dr. Cocktail– the book has some lovely photography)

Bakin without the Eggs by Rosemarie Emro and Kevin Emro
(Thanks Dan and Sam!) What could be more thoughtful? I’m ready to tear into this one. I can see this being my go-to to help me learn the basics of egg-free baking (and a great jumping off point to modify the other recipes I see out there.)

This is A Cookbook by Max and Eli Sussman (aka to me and my pal Layla, the Two Attractive Men)
The adorable illustrations. The beer relief from making “f-bomb inducing” bacon (I love the honesty here). The gorgeous looking food. You had me at breakfast.

The Bread Bible by Beth Hensperger
I picked this up at Browser’s bookstore in Corvallis for 10 bucks! It looks like something that will be a great reference and trusted source. Fig walnut scones? Whole wheat basil bread? This looks like an inspiration filled book as well as a trusted go-to. I’ll let you know more as I try things on the Apartment Baker blog!

Currently Coveting and planning to buy:

Smitten Kitchen Cookbook by Deb Perelman
From the woman who has brought me Babka, I am really excited to get this one and see what else is in store. Her blog always looks so good. Especially with all my drool on it.

The Sprouted Kitchen by Sara Forte (Author), Hugh Forte (Photographer)
See above. Also the photos on their beautiful blog are inspiring and simple and so bright. That’s the challenge with being a food blogger in Oregon (especially in the dead of winter)-the light tends to be more moody then bright and clean. But, hey, the food is still delicious.

Roots by Diane Morgan
You know you are in Portland when you pick up this book in an Anthropologie and an 8 year old tells you this is a “good book, my mom cooks from it all the time” with all the wisdom of cookbook editor. Kid, the future is wide open for you. And yes, I believe you.

My Bread and My Pizza both by Jim Lahey.
What a guy! This bread is amazing. His method is easy and simple and produces amazing results (I’ve never been disappointed, and I’m a tough critic when it comes to bread, or pizza for that matter.) I’ve been baking from my library’s copy of both of these books for the last 3 years. It’s time to put a ring on it.

The Homemade Pantry byAlana Chernila
I’m blown away! Two years ago it was Jam It, Pickle It, Cure It, then last year I added Can It, Bottle It, Smoke It (both by Karen Solomon) and this is a nice book in the same vein of those. The bread recipes I tried so far from The Homemade Pantry are the cure to any funk that may be hanging over you in these post-holiday weeks. And even though I’m not a mom, I still experience those people in my life who absolutely must be FED NOW! It really helps to have a great homemade snack around.

Gifts from the Kitchen: 100 Irresistible Homemade Presents for Every Occasion by Annie Rigg
Honeycomb! Marinated Goat Cheese! Pesto! Christmas treat boxes, may you never be boring! Also, the rest of the year needs some love too. Here, Annie gives simple and modern ideas for food to share with loved ones through the year. This is the best book in this section at the library. Sorry to say, the other books offering ideas for homemade food gifts looked like they came from the 80′s and offered nothing too inspiring.

Super Natural Everyday by Heidi Swanson
Here’s another one I heard about through Joy The Baker. Heidi offers simple, delicious and healthy food as well as a sweet and knowledgeable voice about food. The yogurt biscuits totally rocked my world, as well as the rye soda bread and dill butter.

Martha’s American Food by Martha Stewart
What can I say? I have so many of Martha’s books I almost didn’t want to like it this much. But after my second time checking it out and post-it noting it up… I had to admit that I loved it and simply must own it. The cornmeal muffins melted my resolve.

Flour Water Salt Yeast by Ken Forkish
This one is on hold at the library. I am currently 2 in the que! I love the hold process at the Corvallis Library. I can shop for new books and they are there waiting for me in a day or two, unless it’s a highly popular book. But it’s kinda fun watching you go from number 11 to number 2.

Food in Jars by Marisa McClellan
This book is wonderful! It’s at the Corvallis Library and I just used it to make pickled brussel spouts (quick pickle version) for Christmas boxes, and last summer I used it to make Vanilla Strawberry Jam. Inspired canning recipes. Last year I added Put ‘em up by  Sherri Brooks Vinton after reading it, of course, from the library. I love it! My apple and pear chips came from this book and I love the way it’s organized by food. Another canning book I added last year was the Ball Complete Book of Home Preserving by Judi Kingry and Lauren Devine. For new preservers, this book is the be all, end all. I was nervous about my first batch of pickles, and reading through the very specific steps put all my fears at ease.

Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter Reinhart
I can’t wait to try the bread with spent brewing grains! Perfect timing– my sweetheart just took up home brewing again.

Well, that’s quite a list, isn’t it? I hope I showed you some new books you hadn’t seen yet. Happy 2013 everyone, and get cooking!

xo,

CovallisFoodie

With all the great new cookbooks coming out nearly every week, you may be wondering which ones you can trust, or which ones to invest some of your hard earned money for… especially if you want to keep your collection limited to the best or the basic. Here are a few suggestions from me (photos from Amazon.com)

If you are trying to find a cookbook for a gift and that person is new to cooking or a newlywed and trying to build their collection, take into account their skill level and desire. Nothing could be more basic then the Better Homes and Gardens cookbook. This has very basic, classic recipes. However, if the person shows potential in the kitchen, they will likely grow out of this cookbook fast. I haven’t used mine in quite some time.

Perhaps a better option would be the America’s Test Kitchen Family Cookbook. I have used this at the beginning of my cooking life and still do today. Many of my favorite recipes come from here, and because the recipes are so well tested, they rarely fail. I especially like the step by step photos and charts this book has.

Here’s another one I swear by: The Real Simple Great Food Fast cookbook. (My only reservation is that they claim you can roast a whole chicken in 45 minutes, and this has never proved true for me) That being said, this is a great cookbook for newly weds or people who have just moved in together and are starting to cook together. The meals are quick, simple and delicious. I love the way this book is laid out by season too. I have used mine until it fell apart and I still reference it for basics like risotto and vinaigrette.

One last book I would add for a beginner: The Joy of Cooking by Irma Rombauer. The only thing about this book I don’t like is the way the list of ingredients are written with in the recipe directions instead of at the top. Some may like it, but I find that I miss things I need, only to discover I don’t have a lemon or a 1/2 cup of milk right in the middle of cooking a recipe and at the very time when I can’t do anything about it (grr!)  Alas, necessity is the mother of invention, right?

I would easily stop my list there as a good starting place. These are basic and very helpful. Many cooks probably won’t need too much more.

But…. since I’m cookbook obsessed, here’s a few more to round out your collection:

Every year. They look forward to it every year. Every year on Christmas Eve, I hand each person gathered at my mom’s house their own treatbox full of homemade candies, cookies, compotes and crackers. I started this tradition the first year I was married. I think what started it was when I read Martha Stewart’s Holiday Special (that fancy issue of her magazine that always comes out around November) and was truly indoctrinated. I had hoped those first treat boxes would be as sweet and perfect as all Ms. Stewart’s perfect pictures. In the end they weren’t- at best they were Albertson’s Bakery boxes with cheap wrapping paper covers, but the point is, what was inside was the start of something I’ll continue until I’m too old to whip egg whites.

Those first treat boxes contained about five different cookies and candies. In years since, the collection has expanded or contracted, save one year, the year of my divorce, that I skipped the boxes entirely on account of I was living with friends and was too mentally unstable to handle my first token batch peanut brittle burning (I look at this as a sacrifice to the Brittle Gods.)

I think what makes these boxes so special, is that no matter what recipes I think are trendy, or what skills I would rather show off, or what flavors make me feel reminiscent, the most important thing is to remember what they like. Example: My step dad hates the taste of cloves (goodbye Mom’s old gingersnap recipe). My dad wouldn’t really care about a black pepper chocolate shortbread cookie with sweetened pistachio filling. But he could reeeeallly use a pecan tart. You see? Think about your audience, and they’ll remember your little treats all year long.

I typically do a “sweet and savory” combination. Just when they’ve reached that inevitable sugar limit, they can reach for the homemade cheese and fennel crackers and voila. Saved, snacking uninterrupted. Well, for whatever reason last year I skipped the savory. I thought all they wanted was the sweet. Christmas Eve, there I was, proudly handing out the treat boxes. Everyone happily munched for half an hour on candied citrus peel, homemade marshmallows and caramel cashew cookies. Then someone said, “okay wow, enough sugar, where’s the savory stuff?” Ha! That’s when I knew. I forgot my audience. They look forward to the spiced nuts as much as they love the chocolate truffles (of course, they love anything I bring, but I know true joy when I see it, and joy is Bacon Onion Jam!)

When you bring cookies to a party, or hand them out as gifts, always think about your audience. Who are they? What is their personality? Would they try anything, or do they prefer the classics? They will really appreciate the thoughtfulness and consideration you gave them. After all, making others happy this year is what it’s all about. That would explain why my treatbox list this year includes things like banana ketchup, pickled brussel sprouts and gluten free vegan cookies.

I think why I like to do it every year, why I have to do it, is really to make them happy. There is so much satisfaction in that. Their eyes get wide reading the handwritten labels and unwrapping all the (much cuter now, might I add) packages–that’s the powdered sugar glaze on top of all this. And if they see that making all those things at home is possible, indeed, even easy, cheap and (sometimes) healthy (butter, sugar, let’s be real here), and get inspired to try some stuff at their house, well…that’s straight up salted caramel buttercream frosting on the peanut butter mocha cake.

You can do it. You are super mom with the home baked treats at the bake sale. You are amazing multitasker with even more amazing taste in shoes. You are moving and shaking like nobodies business. You are the one everyone shakes there head at and says, “Just how do you do it?”

That’s the power these little homemade sweeties have–even though they are a cinch to make, you’ll look like a rockstar. What could be better then some of these in your kids lunch box or an office snack?

These guys are perfect just as they are. Nothing added, because nothing needs to be. Nature knows what it’s doing. All we do is slice up apples and pears that have been cored and peeled, then add them to a big bowl of lemon water so they don’t get too brown. Pop them in the oven (or food dehydrator) until they are dry. Honestly they do take around 6 hours in the oven. So, put on a couple movies and chill on the couch. Perfect activity to do with kids on a rainy day. They can help you put all the apple pieces on the racks!

So, let’s get started….

Slice up the fruit:

Put the fruit in a large bowl of water with 1 lemon squirted in it. You can really do any amount and combination of fruit. I used apples from our yard and pears from a friends yard. I love friends with fruit trees

Then, when you are all done slicing and all the fruit has been in the lemon water for at least 10 minutes, lay them out in a single layer on wire racks. I like to shake off the excess water from each slice a little before putting it on the rack.

I stacked these racks 3 high and put them all in my oven at once. Stack! Stack!

You want the oven door to be cracked a little so the moisture can escape easily. If your oven props itself open about an inch that’s perfect. Mine wasn’t staying put, so I used the handle of a wooden spoon to wedge in there.

Bake at 170 degrees for 4-6 hours. Check them after 4 hours. If you can squeeze a couple slices together and they don’t stick, they are done. Store in bags or mason jars. (Also watch for condensation after you store them, if you see beads of moisture along the inside of the jar or bag, then they need to be baked longer.)

Oven Dried Apples and Pears
recipe adapted from Put ‘em Up! By Sherri Brooks Vinton

Ingredients:
1 lemon
cold water
at least 6 apples and 2-3 pears, but amount can vary (it’s easier to do a lot rather then a small batch.)

Directions:
Put the cold water in a large bowl and squeeze the lemon into it.

Peel, core and slice the fruit into 1/4″ pieces and put in the bowl.

Preheat the oven to 170 degrees.

After all the fruit is sliced, take it out of the water shaking off the excess. Place in a single layer on racks and place in the oven.

Bake for 4-6 hours, checking after 4 using the tests described above.

Enjoy your rockstardom.

This place is a must visit for anyone new to Corvallis. The atmosphere is casual and comfortable. If you have a line at the door, the place is open. If there is no line, they’re closed.

So: what makes Local Boyz special? Da Sauce is a good place to start. Sweet and salty, this is the perfect topping for your rice, meat and mac salad if you ask me.

It’s a pretty serious thing around here. They put the sauce in bottles on your table, and it’s available for sale. I have a bottle. I love it on teriyaki, or rice. Sometimes if I’m out of soy sauce, I’ll add it to another asian sauce I’m making as a base.

The menu isn’t too long, but it offers enough options for everyone with original Hawaiin style eats like sweet shoyu chicken, and sweet ribs. For the vegetarian in your life there’s pretty much one option: Ray Ono’s Veggies with broccoli, snow peas, cauliflower and onions. Still, it seems like everyone loves Local Boyz. The amazing smell of the grill wafts down Monroe, tempting anyone walking by.

If you are a meat lover of all types and it’s your first time, get the Local Boyz Combo. It has there steak, chicken and ribs. The steak and ribs are juicy and have an excellent char-grilled flavor. The #24 (Regular size) is pictured above, but I’m full and take home leftovers from my #24a (Menehune size).

This is the 13a (Menehune), the teriyaki chicken breast with two scoops of mac salad. All Menehune’s come in this size box.

A word about the mac salad: It comes with everything. It is very creamy and mayonnaise-y. I happen to love it with extra black pepper.

Guess what else? They have a brunch item: Local Boyz Sunday Brunch (served everyday) is something I’ll have to get next time I’m here. Sliced Portuguese sausage, eggs, rice and mac salad. Sounds like a great way to start my day. Now where is dat sauce….

My group rated it 5/5 stars. Seating is limited, busiest times are 12-1 and 5-6.

Local Boyz Hawaiian Cafe
1425 NW Monroe Street
Corvallis, OR
541-754-5338
closed on Sundays

My love affair with fall. It started before I was born, I’m pretty sure, since I’m a decidedly fall baby. I love my birthday. I love fall. The air is crisp. There is still excitement and a buzz from school starting, (also I love school and I’m weird) but it is still sunny, actually, golden afternoons take over and I just want to sit in a pumpkin patch. It is the season changing and new vegetables at the farmers market, sweaters in the evening at home curled up with the cats, or Oktoberfest celebrations and pumpkin beers.  I’ve met other fall birthdays and they all say the same. This time of year is the best!

I feel lucky to do something different this year…. cider pressing! Pumpkins and apples have enchantments over me. Well, today we focus on apples. I went and visited my international student friend Vahagn Azaryan at his hosts family’s farm.

Little did I know, this host family has about 40 acres and a history of preserving food! What an amazing property. We gallivanted through the apple orchards and (I stayed far away) talked to the sheep. V also let us use his cider press. If I could make out with a piece of antique farm equipment, I think this would be the one. Sorry if that was graphic. I love this old fashioned farm fixture:

So! Here’s what you do:

Number one: pick your apples. The more variety the better, says V.

Number two: wash them and put them in a bowl. So far so good.

Number three: Call some friends!

(that lovely lady in the orange hat is Layla Hubbard, ciderist extraordinaire.)

Number four: Cut up the apples, removing any bruised spots or rotten centers.

(photo credit: Vahagn Azaryan)

Number five: run the apples through a garbage disposal contraption! (that’s a technical term…)

(photo credit: Brittany Albertson)

Number six: Put the pulp you now have through the cider press (the most lovely machine ever)

The cloth there helps to catch the solid elements and strain the juices out. Like 10 layers of cheese cloth, but much easier to work with.

Number seven: look at all that glorious juice!

Number eight: Pasteurize. Only to 160 degrees. This kills the E. Coli should there be any, but note that this is not boiling. According to V boiling changes the flavor and we don’t want that.

And that’s it! The tastiest cider I’ve ever had. Better then the farmers market. Supremely local. No pesticides. You can really taste the mix of apples and the layer flavor each of them adds. We dived it up and went out to see the sunset.

What a day at the farm!

Good work, people!

Time to go home. Cider in hand. Fall is so good to me.

Thanks V!

Well, summer may be long gone, but you can make it feel like you are in the thick of it with this little friday pick me up.

This may also be just about the healthiest alcoholic beverage I’ve ever sipped. It’s like an elixir… ooooh that word just made me feel all spa like. Never mind the fact that it has a powerful punch of alcohol.  We’ll just call it, The Corvallis Foodie Spa… where you are encouraged to eat french fries instead of tofu and drink something adult and super tasty. (I wish this place existed. It sometimes exists in my living room on a Friday night, buuuut I can’t really hang out there for a week.)

It all starts with super awesome blackberry juice:

Then you make a totally fabulous lime leaf, ginger and cardamom syrup with palm sugar.

Lime leafs can be found at larger/organic grocery stores, or you can substitute with some grated lime zest. I love Kaffir lime leaves because they are so fragrant! You can use the extra to make thai chicken coconut soup, or Thai steamed mussels. If you don’t use them all, wrap them in plastic wrap and toss in the freezer (I do this with lemongrass stalks and curry leaves too) and use in any slow cooking Thai dish or soup.

Back to the syrup…

Heat the sugar with a little water, the cardamom pods and the lime leaf to a boil, then simmer it to make it a little bit thick.

While the syrup heats and condenses, juice a ton of key limes. These little guys are the perfect blend of sweet and tart.

Save a few limes for garnish slicing. The syrup is ready!

Now it’s all about mixing! Assemble the rest of the ingredients: ginger ale, vodka and tequila (not pictured), cilantro, the blackberry juice and the key lime juice. Don’t forget the ice!

I like to use a glass jar for a cocktail shaker-partly because I don’t have a metal one, and partly because I think it’s cute. It works great as long as you have a lid that hasn’t been used for canning (it seals better!). PS: I’ve never had a jar break on me, but just use caution if you try this, don’t shake tooooo hard!?

I could totally drink this straight from the shaker… except I wasn’t the only one who wanted one.

I put a couple cilantro leaves and some lime wedges to get them lightly muddled while everything else shakes together. Two birds, one shaker!

When it feels cold enough, pour into a glass, add a few more ice cubes, then pour to the top with ginger ale, garnish with a lime slice.

Blackberry Limeaide Cocktail

Serves 2

Ingredients:
4 cups fresh blackberries or unsweetened frozen blackberries, thawed (you can save a few for garnish too if you want)
1 cup turbinado sugar or grated palm sugar
1″ piece of ginger, grated
1 kaffir lime leave, crushed, or 1 tablespoon grated lime zest
1 green cardamom pod, lightly crushed
1/2 cup fresh key lime juice (this took me about 16 limes, but it varies depending on their size and juiciness.) And a few limes to slice for garnish
10 leaves cilantro (or to taste)
4 ounces vodka
2 ounces tequila blanco (white tequila)
Ginger ale
ice

Directions:
1. Prepare to squeeze the blackberries to make the juice. I used frozen (that I picked myself) and it was perfect. I think it was actually easier then fresh because the berries were already a little broken down.) Okay, if you are wearing white-GO CHANGE! If you are wearing any article of clothing that is irreplaceable, GO CHANGE! Get it? WEAR AN APRON! Lay down newspaper, do this in the sink (what I did) or do it outside. Seriously, it’s that messy and that staining.

Okay, now that we have that down, lay a double piece of cheese cloth over a large bowl on your work surface or set the bowl in the sink and put the cheese cloth over the top. Place your berries on top of the cheese cloth, and gather the corners together to make a little bundle. Then gently and gradually twist the top of the bundle so that the berries start to let out their juice into the bowl. This will give you about 1 cup of juice, maybe a little more. Somehow I ended up with 2 cups. Lucky me! When it is all juiced, discard the berry solids and put the juice in a smaller container in the fridge until later.

2. Make the syrup: In a small sauce pan, combine the palm sugar, 1 cup water, ginger, lime leaf and cardamom pod. Bring to a boil, then simmer over low heat until the syrup is reduced by about a third. Remove from heat, then remove the lime leaf and the cardamom pod. Allow the syrup to cool before using.

3. Juice yo’ limes! Easy, no? Save one or two and slice them up for garnish.

4. Once the syrup is cool, you are ready to mix your drink! Here are the proportions:

for one drink pour into your shaker:
4 oz blackberry juice
2 oz lime juice
1 oz syrup
cilantro leaves
ice
2 ounces vodka
1 ounces tequila

This will be very full.

Now shake!

Pour into a glass and add more ice, then top with ginger ale. Spa day, anyone? I’ll order the french fries.

When autumn comes
It doesn’t ask
It just walks in where it left you last
You never know when it starts
Until there is fog inside the glass around
Your summer heart

-John Mayer, “Something’s Missing”

Oh fall. I love you. And I am not ready for you.

Every year I look forward to fall and it always wins me over. Even though it has arrived before I’ve had time to look for it, I still love it.

Look, fall. I’ve made you herby beer bread. With cheese. This is a hearty early season, Oktoberfest kind of thing to make. It gets you thinking about pumpkin beers and pretzels and soup.

Dense. Yeasty. Chock-full of herbs and two kinds of cheese. This bread is also a quick bread. So it’s ready and on the table before you know it. Just like this fall.

Herbed Beer Bread mit (German for with) Cheese
adapted from Real Simple Magazine

Ingredients:

olive oil for the baking sheet
3 1/4 cups all-purpose flour, plus more for the counter
5 (yes, 5) 1/4 oz packages of dry active yeast
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup grated Parmesan
1/2 cup cubed cheddar or any hard, flavorful cheese
12 oz. ale style beer (I used a fall lager)
1 cup assorted fresh herbs, chopped

Directions:

1. Heat oven to 400° F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan.
   
   
2. Cube the hard cheese into 1/2″ pieces.
   
3. Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface.
4. Sprinkle with the herbs and cheese cubes and knead gently just until incorporated. You know it’s well mixed when you can see the cheese and herbs throughout the dough and poking out of the sides of the dough
   
   
5. Shape the dough into a round loaf and transfer to the prepared sheet.
6. Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes.
7. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing

   And now…How to cut up basil!

   1. Stack the leaves:
      
   2. Roll them up on the long side:
      
      (sorry for the nailpolish)
   3. And chop along the short end in thin strips. I like to chop sage leaves the same way.