First, I am officially throwing in the towel on no-knead bread.  If the last attempt was a mess, the loaf I made tonight was an all-out disaster.  The dough stuck to the mixing bowl.  It stuck to the floured silpat mat and did its best to ooze off all sides of the mat, resulting in me propping up the edges with various kitchen implements.  It glued itself to the sides of the pot in which it rose and baked, and it had to be HACKED AND PRIED out with a couple of knives.  I find kneading to be therapeutic, so perhaps it’s not surprising that I find not kneading so exasperating?

The rest of dinner, however, was a resounding success.  We tried this recipe from Jamie at Home last winter and loved it, despite the cherry tomatoes being wildly out of season.  This time around, we have a rogue cherry tomato plant that is remarkably out-yielding nearly everything else in the garden, so we had several cups of fresh and free Sweet 100s to toss in with half a dozen pork sausages.  While you’re meant to use larger and fatter sausages in the bake, we’ve had great success with the wee breakfast links.  Tonight’s were no exception – the sausages were bursting with flavor, as were the tiny cherry tomatoes.  Everything was swimming in a delicious broth which we happily sopped up with hunks of bread.  This recipe is so simple but so rewarding – I’m looking forward to eating leftovers over pasta or polenta this week.

Recipe:
Sweet Cherry Tomato & Sausage Bake from Jamie at Home