When the wind is blowing hard off the lake, you've got to come up with something fulfilling to fight off the chill. We like to make up a quick stromboli to help raise the temperature indoors. The filling varies, with this particular version featuring pesto, fontina, cappicola, roast beef and Parmesan. It hit the spot and scared off the chill for quite some time. After downing a few pieces I was well satisfied and ready for a nice long nap.
Of course you have to start with fresh baked bread sculpted from the Zoe Francois method. This boule is incredibly simple to make, and we can shape it and serve it however we want. The crumb is nice and soft and the crust is always perfectly crisp, emitting a flavor you would never expect from such a simple recipe. You simply can't beat the feeling you get from still-warm fresh bread.
Jarred or commercially produced pesto is not an option in this house (or cabin) - period. Every year we make a whole stockpile of the stuff and it's always rich, fresh and nutty with a perfect Parmesan finish. This simple pasta is incredibly addictive and will likely cost me a couple thousand kilos on the rowing machine.
You've got to eat your vegetables, and it's tough to beat a nicely roasted blend of peppers, onions and zucchini. Roast them with a few aromatics and some high quality oil and everything gets nice and caramelized filling the entire cabin in an amazing aroma.