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Ah, one of the most mispronounced food words, bruschetta. Let’s get this straight and out of the way–it is pronounced bru-sketta, not bru-shetta. I’m not all about overly accenting my foreign language food words but I at least want to get somewhere in the zone of right without sounding pretentious–it is such a fine balance, isn’t it?

Okay, onto the task at hand. Bruschetta is an antipasto that consists of grilled bread, rubbed with garlic, and classically topped with tomatoes, olive oil, and salt & pepper. However, there are endless varieties to how you can play the topping game. These are two that I’m currently having a close and personal relationship with.

// Shiitake & Roasted Garlic Bruschetta

In a little twist on the traditional raw garlic application, roasted garlic is used in this recipe, giving the bruschetta a sweeter garlic flavor. I added a little freshness to the rich flavor of the mushrooms & roasted garlic by topping each one off with fresh lemon zest.

Ingredients (makes 8-10)
1/2 french baguette sliced about 1/2 thick at an angle (fun fact: bruschetta is the elusive solution to the day old, seemingly useless baguette) 
2 cups shiitake mushrooms
1 head of garlic
1 tablespoon of lemon zest
1 tablespoon chopped fresh thyme
olive oil
kosher salt

Directions 
1. While oven is preheating to 400°, cut off the top of the head of garlic, exposing the cloves. 

2. Place head of garlic on a piece of aluminum foil and drizzle with olive oil, so that exposed cloves are coated.
3. Wrap foil around the garlic, creating a sealed pouch. Roast for 40 minutes. (note: this can be done in advance and I always do a few more than one, just to have it around!) 
4. Remove stems from the mushrooms and wipe clean (note: never run mushrooms under water, it will water log them! just wipe off any dirty with a barely damp towel) 
5. Roughly chop any mushrooms that are larger than bite size and place them in a piece of aluminum foil.
6. Add thyme to mushrooms and drizzle with about a tablespoon of olive oil

7. Add mushrooms to oven when garlic has 20 minutes left on the timer. Turn mushrooms over once, after 10 minutes.
8. To toast bread, place on a baking sheet and drizzle with olive oil. Add to oven when 5 minutes are left on the timer. Turn bread over, after 3 minutes.
9. To assemble: Spread a clove (or two) on the toasted bread, sprinkle garlic with a little salt. Top with roasted shiitakes and finish off with lemon zest.

Alright, now if that wasn’t good enough, try this next one on for size.

// Corn, Tomato and Mint Bruschetta

This bruschetta is summer produce personified. The corn is roasted and mixed with red and yellow cherry tomatoes then drizzled with a rustic fresh mint & walnut pesto.

Ingredients (makes 8-10)
1/2 french baguette sliced about 1/2 thick at an angle
1 ear of fresh corn

1 cup of cherry tomatoes cut in half (I used a mixture of yellow and red)
1/2 cup fresh mint
5 raw walnuts
1 clove of garlic
olive oil
kosher salt & pepper

Directions 
1. Preheat oven to 400°, remove husks and silk from corn.

2. Place corn on a baking sheet and drizzle with olive oil and salt & pepper
3. Roast for 30 minutes, turning once at 15 minutes.
4. While corn is roasting, combine mint, walnut, garlic, 1/4 olive oil, and a pinch of salt to taste in a food processor. Process until combined but still coarse.
5. To toast bread, place on a baking sheet and drizzle with olive oil. Add to oven when 5 minutes are left on the timer. Turn bread over, after 3 minutes.

6. As soon as bread is removed from the oven, rub each toast with a halved raw garlic clove
7. After corn has cooled enough to handle (about 5 minutes), hold the ear vertically and with a knife, carefully cut kernels from the cob.
8. To assemble: Spread a little of the mint pesto on the bread before topping with corn and tomatoes. Finish off with a little more pesto!

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Nashville really swept me right off my feet and I’m actually happy to say I didn’t document much with my camera for the entire two days and a few hours that I was there. Too be honest, one part was because I was having the most amazing time taking it in and the other part was because I had a little bit of a meltdown. A meltdown pretty much fueled by exhaustion, a little bit of life, and then more exhaustion. There will be more to come on my time spent in Nashville but this post is dedicated to the darling and delicious, Loveless Cafe. 

Located in southwest Nashville, off highway 100, the Loveless Motel and Cafe has been serving up amazing southern food since 1951. Martha Stewart is known to have called the Loveless Cafe the best breakfast she ever had. I’ve heard it’s not a good idea to disagree with Martha on many topics, one of them being breakfast. I was warned by a few locals that it can get quite crowded and there can be a hefty wait but even though it was Sunday morning, I got so lucky and walked right in and was gifted a table by the sweet hostess. 

Within two minutes of settling into my nook of a table, as if they came down from heaven, I got my plate of their world-famous biscuits and jam. They make 4,000 to 7,000 biscuits every day. So in comparison, the five that I ate don’t even count. And yes, they gave a table of only little ol’ me, a plate of five biscuits. Oh, and for free. I wonder if Red Lobster knows they got crushed at the free biscuit game.

The plate came with three homemade jams–apricot, strawberry, and boysenberry. Without a doubt, my favorite was boysenberry because of that tiny bit of tartness that offsets the sweet jam. 

My waiter highly recommended the chicken-fried steak, as one of their house specialties and his personal favorite. He said it was between that or the fried chicken. Now, I had specific fried chicken aspirations in Nashville, so I had to go with the first choice. It was incredibly crisp and evenly so.

The inside though, oh goodness, in such contrast was so tender. There was no shoe leather, dog growling pulling meat with teeth, struggles to be found. It was perfectly seasoned and what really impressed me was that it wasn’t too salty–it was just right. So many times, when it comes to heavy dishes, I find that everything goes overboard simply because the dish is indulgent. They proved that just because it’s a splurge, doesn’t mean it can’t be easy handed and delicate. 

It was strongly and enthusiastically suggested that I get the hash brown casserole as my side dish. This glorious concoction consisted of hash brown potatoes, who knows how much cheese, probably a whole bunch of cream and milk, and sour cream. Potatoes, cream, and cheese are one thing but the crispy texture of starting with hash browns and the sour cream that gave the casserole the most incredible tang. 

The coffee mug absolutely stole my heart. I knew instantly that I needed to roll myself over to the on-site store after breakfast and buy a couple for morning coffee time when I one day, got back home.

The 14-room motel portion of the Loveless became no more in 1985 and it wasn’t until its current new owner, in 2004, that the Loveless Hams & Jams Country Market opened. By the time I was at the shop, there were equal numbers of hungry customers passing their time waiting for a table and stuffed full customers, buying a taste of their breakfast to take home.

The market has endless souvenirs as well as of course…hams and jams. They also have biscuit mix (I called one of these my own), fried chicken breading,  and signature seasoning blends. Luckily, they do have an buy you a drank lyrics, that I just spent 35 minutes drooling over.

Without a doubt, no trip to Nashville will ever be complete for me without a little Loveless.

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Even though I’m sneaking in my all-time favorite food (the egg) into this post, it’s really all about this super simple salsa recipe. Salsa can improve so many dishes in an instant and for some reason, can be not a very approachable item to make. I think when terms like “fire roasted” enter the task at hand, people concede to a pre-prepared option. This lovely salsa hopes to wiggle its way into your routine.

Ingredients (makes 2 cups)
1 poblano pepper, cut lengthwise with stem, seeds and ribs removed
1 jalapeño pepper, cut lengthwise with stem removed and seeds and ribs left in tact
2 large garlic cloves, unpeeled
1 large heirloom tomato (OR 3 roma tomatoes)

1/2 teaspoon coriander
1/2 teaspoon cumin

olive oil
kosher salt & black pepper to taste

Directions
1. Preheat oven to 400 degrees
2. In a piece of aluminum foil, add the poblano pepper, the jalapeño pepper, and the garlic cloves. Drizzle with olive oil until coated and toss with the coriander, cumin, and a good pinch of kosher salt and pepper.
3. Roast on the top rack on the oven, on top of a baking sheet, for 15 minutes. Turn all peppers and garlic cloves over and roast for 10 more minutes.

4. Cut heirloom tomato into a few large pieces, to fit food processor.

5. Peel the roasted garlic cloves and add to the food processor along with the roasted chiles and fresh tomato. On a side note, if you are nervous about the heat level, you can remove some more seeds & ribs from the jalapeño pepper at this stage.

6. Process on a low speed until blended but still chunky.
7. Taste the salsa for seasoning. It usually needs a little more salt to finish it off!

Now, ways to enjoy this salsa range from simply with chips to baked on top of a protein. But of course, I ate it with breakfast. I honestly, can’t help myself. I promise I’ll post something about another meal, soon! I roasted up sliced fingerling potatoes, spring onions, and sliced elephant garlic cloves (25 minutes, turning once, at 375 degrees) and cooked an egg over easy. Then, I put more salsa than probably normal on top and really, really enjoyed.

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