Whole Wheat Cheddar Bread

Whole Wheat, with salt, ready for yeast and water:

Kneaded, rolled, and cheesed:

And ready to rise:

Alas, it did not rise well. Too much cheese? It was delicious anyway.

Whole Wheat Cheddar Biscuits

I love cheese:

So I added some to a biscuit recipe, instead of using all butter for the fat:

Ready to bake:

And melted, ready to serve:

Cheddar Biscuits

Cheese, specifically, sharp cheddar and freshly grated parmesan:

Cheese, added to a biscuit base of flour, cornmeal and leavening cut with butter:

The result: Cheddar Biscuits:

I made these from the recipe above, though I skipped the scallions as I didn't have any in the fridge. A drop biscuit method made the savory treats a nice, quick addition to dinner.

Heirloom Tomato Tart

I love a savory tart for dinner - of course, I love most excuses to eat pastry, and this excuse was that two tomatoes from the plant outside my window were ready to be eaten:
The tomatoes in question are a bicolor heirloom called a Striped German Tomato. I bought the plant at a local garden shop at the beginning of summer.

The tart started with a cornmeal crust that I chilled overnight:

Once the crust was rolled out, I picked and sliced a few leaves of fresh basil from outside my window, and also chopped a bit of garlic:

I then sliced and layered the tomatoes, basil and garlic over shredded cheese in the crust:

And served wedges of tart with gently sauteed kale and a salad of grilled eggplant, garlic and onion in a yogurt based sauce (tastier than it sounds, I promise)