Food, Travel
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Feta, Olives, and Sun-dried Tomato Bread. An amazing experience and recipe from working with the world renowned Chef Ruth.

I had the opportunity of a life time to work at a wonderful culinary gastronomique destination outside the wonderful city of Curico in Chile.

Chile is a gorgeous country with beautiful people and probably the best food destination around. Totally underrated and I suggest everyone should give Chile a visit.

I bought a bottle of wine while I was there in the shape of a cowboy. I mean, if that doesn’t sell you on Chile I don’t know what will.

If and when I can find my photos I’ll write a big long drawn out article regarding my experience in Chile.

While I was there I spent a month at Mapuyampay Lodge working with the world renowned and beyond talented Chef Ruth.

Chef Ruth is an amazing human being, talented Chef and just all around wonderful person. I learned just as much about cooking as I did about life just being in the presence of such a down to earth wonderful soul that is Ruth.

Everything is grown on the grounds of the lodge. Fresh fruits and vegetables from the garden and farm fresh eggs robbed right from the chicken herself.

I ate the best foods and drank the finest wines and didn’t feel like shit and actually even lost weight. Mapuyampay Lodge is heaven on earth. Totally unpretentious and relaxing.

There is a pool and bikes to take out. You can ride the bikes through the vineyards nearby actually. The Andes are in the distance. The smell of all the things growing on the property fill the air.

Spend the day in the numerous wineries that surround the area where the lodge is located, spend the day out in the Andes, white water rafting.

Then when you return to the lodge as you’re waiting for the wonderful gourmet dinner that Chef Ruth has prepared. Sit in the back yard sipping a killer pisco sour made mixologist Vicente.

With all that’s going on right now in the world I wish I were there to be safe and sound as I watch the world burn.

I can’t say enough about Ruth, Vicente and Mapuyampay Lodge. An experience that totally changed my life. I am tearing up as I write this. The world needs more kind souls like these two. Miss them dearly.

I hope to make it back soon some day. Sooner rather than later. I suggest anyone who wants to escape life for a while and learn about great food and wine should definitely check out Mapuyampay Lodge in Chile.

While I was there Ruth made this bread with ham, cheese, olives and rosemary. Which is growing right outside her kitchen window.

Amazing.

I couldn’t get enough of this bread. It was like everything that I absolutely love baked into a loaf. Making it easier and faster for me to get all the foods that I love to my face.

Ruth gave me the recipe for this bread. But I can’t find it. I could email and ask her but I’m so bad at keeping in touch with people.

So I had to figure it out from memory. I’ll be honest. It’s not as good Ruth’s but it’s pretty damn close. That’s not being honest either. Ruth’s is way better. Guess you’ll just have to go and find out for yourself.

If you want Ruth’s version. Book your room and flight and head to Mapuyampay Lodge. Ruth teaches cooking classes and I think the bread is on the roster.

Hey, maybe I’ll see you there. I’m ready to get the hell out of here. Let me know when you go. We could be roomies!

Mapuyampay Lodge is an adventure you’ll be talking about until the day you die.

“You’re never ready for what you have to do. You just do it. That makes you ready.” – ??

 

Makes one loaf pan of bread

Feta, Olive and Sun Dried Tomato Bread

100g. Olive oil
100g. Milk
100g. Dry white wine (I’m a Pinot Grigio guy)
100g. Cornmeal
250g. Flour
3g/1 tsp. Baking powder
2g/1/2 tsp. Baking soda
5g. Salt
2g/1tsp. Mrs. Dash
4ct. Eggs
200g/1 cup. Feta Cheese, crumbled
30g/1/2 cup. Sun dried tomatoes in oil, medium dice
65g/1 small 2.25oz can of chopped black olives

-butter your loaf pan and set aside. Have your oven at 350 degrees.
-combine your eggs, wine, milk and olive oil and mix together. Set aside.
-combine cornmeal, flour, baking powder, baking soda, salt and Mrs. Dash
-add your olive oil mixture to this dry mix. Mix on slow with a paddle until everything comes together.
-add your feta, tomatoes and olives and mix on slow until just dispersed evenly in the mix. Don’t over mix! You want chunks of feta and tomato. It looks appetizing.
-pour mix into your loaf pan and bake at 350 degrees for about 45 minutes to an hour. Rotating once during baking.

**Notes**
1. This could all be done in a mixer or by hand. I personally mix it by hand as it’s an easy recipe and I don’t feel like lugging out my mixer from the cupboard. Plus, it’s less clean up and fuss. I’m all about an easy life.
2. I used Mrs. Dash as opposed to using fresh herbs. I know a lot of times it doesn’t make sense to buy a ton of rosemary if you’re going to use only five sprigs from a branch. If you got the rosemary on hand or going to use it down the line. Then hey, go ahead and take five sprigs and chop em up real fine and throw them in your bread. Honestly, fresh herbs make a difference.
3. All the feta, olives and sun dried tomatoes are pretty much just a guide. I like feta so I went heavy there. I used the can black olives again because it’s easier. I also love olives so I went to my Greek grocer and got an assortment of some really good olives. Your call. If you’re an olive fan. Good olives will make a hell of a difference in your bread. Better ingredients better results.
4. Go crazy with the fillings. Try goat cheese or chop up some ham like Ruth did. It’s your world and as long as our worlds don’t cross. I don’t care what you do.

All the best and happy baking and living.

Gus

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