TOOTIE BREAD

This weekend is the 14th annual Bikes Blues and Bar-B-Que festival in Fayetteville. We live down town, so are very close to the heart of the action - although it has grown so large, no corner of our State goes untouched.
It's not an event I personally care for, but I thoroughly enjoy the festive atmosphere, and have come to appreciate what it brings to our town. It is wonderful to see the pride the people have in their bikes, and I am proud of our town and love that so many are able to enjoy it during this very beautiful time of year.
However, my biggest annoyance during the entire five days, is the refusal or inability of the drivers/bikers to stop at cross walks. I first noticed it years ago while I was standing waiting to cross the road with a baby buggy pushed in front of me, and again the other night while I was standing at the curb, wanting to navigate safely to the other side holding the hand of my 7 year old.

TOOTIE BREAD

1 loaf french bread
8 slices of swiss cheese
1/2 cup butter, softened
1/4 cup finely chopped onion
1 tablespoon prepared mustard
1 tablespoon poppy seeds
4 slices of bacon or Canadian bacon, cooked and crumbled or chopped

Cut the bread into 16 slices, to but not through the bottom. Cut the cheese slices diagonally into halves. Place the cheese between the slices of bread. Place the bread loaf on a sheet of foil.
Mix the butter, onion, mustard and poppy seeds in a bowl. Spread over the top and side of the loaf. Sprinkle with the bacon. Wrap in the foil. Place on a baking sheet.
Bake at 400F for 20 minutes. Serve hot.
Enjoy!

Recipe adapted from Southern Accent, A Second Helping, 2003
jlpb.net/cookbook.htm

GORGONZOLA WALNUT POTATOES and ROASTED RED PEPPER SAUCE

Here in Fayetteville, Arkansas we recently hosted the annual Bikes, Blues and BBQ event. Statistics show, it's the second biggest bike rally in America and the largest benefitting local charities! I must admit, its not really my thing, but it does bring a lot of energy, fun, fundraising opportunities, enormous smoked turkey legs and noise to our town - and I do feel a sense of pride that all of these people experience, even for just a short time, this incredible place I call home.
Because we didn't have a bike or the blues, we made our own barbecue. My husband smoked chicken, and I made gorgonzola walnut potatoes and a roasted red pepper sauce to accompany our delectable main dish.

GORGONZOLA WALNUT POTATOES

Quarter 1 1/2 pounds of small potatoes, boil in salted water 20 minutes, or until tender.
Drain potatoes and coarsely mash with 1/2 cup half and half, 1/4 cup butter, salt and pepper to taste. Gently mix in 2/3 cup gorgonzola cheese or other blue cheese of your choice, and 1/4 cup chopped fresh parsley. Sprinkle with 1/2 cup chopped toasted walnuts.
Enjoy!

Recipe adapted from Southern Living, March 2010
www.southernliving.com › Food › Recipes

ROASTED RED PEPPER SAUCE

1 cup roasted red bell peppers
1/4 cup finely chopped gherkins or cornichons
2 tablespoons capers, chopped
2 teaspoons finely chopped tarragon
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
salt and freshly ground pepper

Pat the roasted peppers dry and finely chop. Transfer to a medium bowl and stir in the gherkin, capers, tarragon, lemon zest and juice and mayonnaise. Season to taste with salt and pepper and serve.
Enjoy!

Recipe adapted from Food & Wine, June 2008
www.foodandwine.com/monthly/june-2008