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Everything is in here, from the proverbial soup to nuts: Artichoke and Leek Frittata, Artichoke Heart Dip, Arugula Salad With Shallot Vinaigrette And Crostini, Asiago Dip with Crostini, Sweet Potato-Pecan Bread Pudding, Swiss And Bacon Dip, Tapenade Crostini, Tomato Bruschetta W/ Fresh Basil, Warm Salad Of Clams And Cockles With Escarole And Rhubarb, Wintertime Brie ...and much much more!
This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!
Baguette Greats is packed with more information than you could imagine. 78 delicious dishes covering everything, each employing ingredients that should be simple to find and include Baguette. This cookbook offers great value and would make a fabulous gift.
This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.
The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.
Everything is in here, from the proverbial soup to nuts: Artichoke and Leek Frittata, Artichoke Heart Dip, Arugula Salad With Shallot Vinaigrette And Crostini, Asiago Dip with Crostini, Sweet Potato-Pecan Bread Pudding, Swiss And Bacon Dip, Tapenade Crostini, Tomato Bruschetta W/ Fresh Basil, Warm Salad Of Clams And Cockles With Escarole And Rhubarb, Wintertime Brie ...and much much more!
This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!
Baguette Greats is packed with more information than you could imagine. 78 delicious dishes covering everything, each employing ingredients that should be simple to find and include Baguette. This cookbook offers great value and would make a fabulous gift.
This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.
The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.
Copyright © 2013 Jo Franks
Table of Contents
Table of Contents
Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi Chapter 1 A-M ................................................................................................................................................. 1 Artichoke and Leek Frittata ............................................................................ 1 Artichoke Heart Dip ....................................................................................... 3 Arugula Salad With Shallot Vinaigrette And Crostini ....................................... 3 Asiago Dip with Crostini ................................................................................ 4 Asparagus Cazuelito ...................................................................................... 5 Asparagus Gratin With Cadiz Cheese ............................................................. 6 Authentic French Bread.................................................................................. 7 Bacala Ala Vizcaina ........................................................................................ 8 Bagna Cauda Artichokes ................................................................................ 9 Baked Camembert Cheese ........................................................................... 10 Baked Goat Cheese With Garden Salad ......................................................... 11 Baked Spinach-Parmesan Dip ...................................................................... 12 Brazilian French Toast ................................................................................. 13 Bread and Butter Pudding with Cranberries .................................................. 14 Brie, Caramel Butter..................................................................................... 15 Bruschetta with Eggplant Caviar................................................................... 16 Bruschetta with Tomatoes, Cucumbers, and Basil......................................... 17 Caesar Salad With Herb Croutons................................................................. 18 Cheese Fondue, American Style ................................................................... 19 Chiparones Rellenos En Su Tinta - Stuffed Squid In Its Ink ........................... 21 Clam Stew With Shiitakes, Cinzano, Chorizo And Garlic Bread ...................... 22 Classic Nawlins Bread Pudding..................................................................... 23 Cranberry-Filled Brie ................................................................................... 23 Creamy Caramelized Garlic Dip.................................................................... 24 Crostini With Bottarga.................................................................................. 25 Crostini with Chicken Liver Pate ................................................................... 26 Crostini with Smashed Peas and Fresh Mint ................................................. 27
Crostini with Tapenade ................................................................................ 28 Croutons With Shrimp, Andouille Sausage And Red Bell Pepper .................... 30 Dungeness Crab And Artichoke Dip With Crostini ........................................ 31 Easy Cheesy Fondue With Fingerlings, Bread And Vegetables ....................... 31 Fava Bean Gazpacho .................................................................................... 33 Festive Red and Green Toasts ...................................................................... 34 Festive Ribbon Brie ...................................................................................... 35 Fish Soup..................................................................................................... 35 Fish Soup With Shellfish ............................................................................... 37 Fontina, Olive And Arugula Chicken Sandwich.............................................. 38 Forest Spread And Pate Platter With Sliced Baguette ..................................... 39 French Dip Sandwiches ................................................................................ 40 French Onion Cheese Toasts........................................................................ 41 Gorgonzola Crostini With Prunes ................................................................. 42 Gorgonzola, Pears, Dried Cranberries And Toasted Walnuts ......................... 43 Grilled Sausage Sandwiches ........................................................................ 44 Grilled-Seafood Cioppino ............................................................................ 44 Guacamole ................................................................................................. 46 Hamburger Hamlet French Onion Soup ........................................................ 47 Italian Cheese Terrine .................................................................................. 47 Chapter 2 N-Z ................................................................................................................................................50 Onion Cheese Bites...................................................................................... 50 Party Nibbles: Antipasto Croustades ............................................................ 51 Party Nibbles: Feta Cheese Spread ............................................................... 52 Peppered Beef Tenderloin Crostini with Caramelized Onions........................ 52 Pesto And Brie Canapes ............................................................................... 54 Phyllo Wrapped Brie With Caramelized Onions ............................................. 55 Phyllo Wrapped Brie With Rosemary-Apricot Chutney................................... 56 Pinto Bean Hummus..................................................................................... 58 Piperada Vasca With Idiazabal - Eggs With Sheep's Cheese .......................... 59 Polenta Crostini with Sausage Topping ........................................................ 60 Polish Sausage Pate En Croute ..................................................................... 62 Poor Man's Caviar: Eggplant Spread ............................................................. 63 Portabello Mushroom Sandwich With Tomato Relish..................................... 64 Radish Sandwiches With Petal Butter ............................................................ 65 Roasted Red Pepper Pesto Crostini............................................................... 66 Round Challah With Seven Seeds.................................................................. 67 Rustic Meat And Bean Pot ............................................................................ 69 Salad Of Baby Asian Greens W/ Goat Cheese Croutons................................. 70 San Francisco Sourdough French Bread ........................................................ 71 Scallops With Bacon And Scallions................................................................ 72
........................................................................................................................................................84 v ........................................... 82 Wintertime Brie .......................................................................................... 75 Stuffed French Bread ..................................................................................................... 80 Tomato Bruschetta W/ Fresh Basil....................................................................................................................................................................................... 74 Stovetop Spinach And Artichoke Dip ........................................ 78 Swiss And Bacon Dip................ 73 Stilton Cheese Sandwich With Arugula ............................................ 76 Sweet Garlic Soup With Fromage Blanc Croutons .... 77 Sweet Potato-Pecan Bread Pudding .............Table of Contents Soft Cheese Board... 81 Warm Salad Of Clams And Cockles With Escarole And Rhubarb ..................... 79 Tapenade Crostini ................... 82 Index ........................................................................................................................................................
neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. Notice of Liability The information in this book is distributed on an "As Is" basis without warranty. is intended to convey endorsement or other affiliation with this book. mechanical. recording. without the prior written permission of the publisher. the designations appear as requested by the owner of the trademark. and the publisher was aware of a trademark claim. photocopying.°°°°° Preface Notice of Rights All rights reserved. electronic. While every precaution has been taken in the preparation of the book. No part of this book may be reproduced or transmitted in any form by any means. or the use of any trade name. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. or otherwise. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book. No such use. Jo Franks vi .
pale green heart. to taste 2 tablespoons unsalted butter 2 cups thinly sliced leeks. peel back the tough outer leaves until they break off at the base. Immediately drop the trimmed hearts into the lemon water to prevent browning. Bring a pot three-fourths full of water to a boil over high heat. Pare the stem and trim the base to remove any dark green parts. Keep removing leaves until you reach the tender. Cut about 1/4 inch off the top of the heart to remove the pointed leaf tips. Fine sea salt and freshly ground pepper. each about 2 oz. Boil until tender when pierced with a knife. Working with 1 artichoke at a time. white and pale green parts only (2 to 3 medium leeks) 6 eggs ¼ cup grated ParmigianoReggiano cheese 2 tablespoons minced fresh flat-leaf parsley Fill a bowl with cold water and add the lemon juice. then drain the trimmed artichoke hearts and add them to the water.Chapter 1: A-M Chapter 1 A-M ARTICHOKE AND LEEK FRITTATA 4 servings Source: Baguette Greats Juice of 1 lemon 8 baby artichokes. 5 to 7 1 . Salt the boiling water.
and cook the vegetables together for 2 minutes to infuse them with the seasonings.Baguette Greats minutes. makes a wonderful sandwich. When the eggs are ready. In a bowl. Cut the artichokes in half lengthwise. or with a sparkling wine. then cut lengthwise into slices 1/4 inch thick. Comments: Maneuvering past the floor stacks of olive oil and shelves crammed with dried imported pasta. The eggs may still be a little moist in the center. season with salt and pepper. slip the pan in the broiler and broil until the top is lightly colored and the center is firm to the touch. Leftover frittata. Reduce the heat to low and cook slowly. Remove from the broiler and. such as a Chenin Blanc. Stir in the artichokes. uncovered. In a 10-inch ovenproof nonstick fry pan over medium-low heat. requiring less dexterity than an omelette and allowing more leisurely timing. loosen the edges of the frittata. preheat a broiler and position a rack about 8 inches from the heat source. until the eggs are almost completely set. and then slide it carefully onto a serving platter. melt the butter. until soft. Whatís more. frittatas are just as good at room temperature as they are straight from the pan. Meanwhile. using a rubber or silicone spatula. sliced and layered in a baguette with a little mayonnaise. 2 . Drain and transfer to a bowl of ice water. Serve warm. stirring occasionally. Add the egg mixture to the pan and stir for just a few seconds to distribute the vegetables evenly. but spring is peak season. whisk together the eggs. not hot.Serve with a light white wine. A frittata is easy to make at home. shoppers in San Franciscoís Italian delis can always count on finding thick frittatas ready to be sliced for the customer on the go. Add the leeks and cook. 15 to 20 minutes. The artichoke farms in nearby Monterey County harvest much of the year. cut into wedges. when cool. cheese and parsley just until blended. 10 to 12 minutes. drain again. Pat them dry.
to taste Freshly-ground black pepper. and trimmed of stems Coarse salt. minced 3 tablespoons red wine vinegar 1 lb. washed. to taste === CROSTINI === 12 slices baguette. arugula greens . rosemary. for garnish Cut artichoke hearts into small pieces. Put into a baking dish and sprinkle paprika on top for color. Serve with crackers or baguette thins.Chapter 1: A-M ARTICHOKE HEART DIP 1 servings Source: Baguette Greats 1 cup mayonnaise 1 cup grated parmesan cheese 2 cans water-packed artichoke hearts. 1/2" thick = (day old bread works too) ⅓ cup shallot oil 2 tablespoons chopped fresh herbs = (such as thyme.(2 bunches). Mix all ingredients together except paprika. People usually rave about this one! ARUGULA SALAD WITH SHALLOT VINAIGRETTE AND CROSTINI 4 servings Source: Baguette Greats === SHALLOT VINAIGRETTE === ⅔ cup extra-virgin olive oil 1 small shallot. Bake at 350℉ for 20 minutes or until bubbly. parsley. drained 1 ds garlic powder paprika. dry herbs work too) Freshly-ground black pepper. to taste 3 .
Pour oil and shallots in a bowl and whisk in 3 tablespoons red wine vinegar. Dot toasts with your infused shallot oil. Remove from heat and let stand until cool. black pepper and grated cheese. Char grill or broil toasts on each side. For crostini: Cut day old or frozen bread into rounds 1/4-inch thick.Baguette Greats ½ cup grated ParmigianoReggiano For the vinaigrette: Pour olive oil into a microwave safe dish. thinly sliced 4 . ASIAGO DIP WITH CROSTINI 32 servings Source: Baguette Greats 1 cup light mayonnaise ½ cup green onions. 45 seconds to 1 minute. to your taste. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Add shallots to oil and place oil in microwave. Top toasts with chopped herbs. Broil toasts until cheese is golden brown. Remove from microwave and let stand 5 minutes. Serve with crostini.) Reserve 1/3 of a cup of the shallot oil for the crostini. Assembly: Drizzle vinaigrette over salad and toss to coat. This recipe yields 4 servings. Season with salt and pepper. Heat oil and shallots for 30 seconds on high.
Preheat oven to 350℉. thinly sliced ½ medium red onion. (abt 1 1/2 lbs) (white asparagus is excellent.Chapter 1: A-M ⅓ cup grated Asiago. finely chopped 1 tablespoon hot paprika 1 teaspoon sweet paprika 2 tablespoons sherry vinegar 4 eggs -. (1/4 ounce) 32 slices French bread baguette. (about 1 1/2 ounces) OR ⅓ cup grated Parmesan cheese. Bake at 350∫ for 30 minutes or until bubbly. Serve with toasted bread. (jumbo) freshly-ground black pepper. (about 1 1/2 ounces) ¼ cup sliced mushrooms ¼ cup sun-dried tomato sprinkles 1 (8-ounce) ca low-fat sour cream 1 tablespoon grated Asiago. Sprinkle with 1 tablespoon cheese. spoon into a 1-quart casserole. (about 2 baguettes). Combine first 6 ingredients in a bowl. (1" thick) 4 garlic cloves. (1/4 ounce) OR 1 tablespoon grated Parmesan cheese. (Serving size: 1 tablespoon dip and 1 crostino). ASPARAGUS CAZUELITO 4 servings Source: Baguette Greats 32 medium asparagus spears -. too) 2 tablespoons salt 6 tablespoons extra-virgin olive oil 3 slices baguette or French bread -. to taste 4 tablespoons finely-chopped 5 .
Add bread and cook until dark golden brown.to 10-inch saute pan over medium heat. Trim asparagus by snapping off butt ends. Add both paprikas and cook 30 seconds. about 2 minutes. to taste freshly-ground black pepper. ASPARAGUS GRATIN WITH CADIZ CHEESE 4 servings Source: Baguette Greats 2 tablespoons salt 24 jumbo asparagus 3 tablespoons extra-virgin olive oil 4 slices fresh baguette -. drizzle with vinegar and crack 1 egg into each ramekin. Divide bread crumbs over asparagus. ground to bread crumbs in food processor 2 garlic cloves. onion. about 3 to 5 minutes. for garnish Preheat oven to 500℉.Baguette Greats parsley. Remove bread and add garlic and onion and cook until softened and light golden brown. Remove and refresh in an ice water bath. finely minced 1 tablespoon sweet paprika salt. Drop asparagus into boiling water and cook 1 1/2 minutes or until just tender. about 1 minute. Remove and serve at once. Place toasted bread. Bring 4 quarts water to a boil and add 2 tablespoons salt. Remove and allow to cool. Heat oil in an 8. Season with salt and pepper and place into oven and cook until egg is just set. Place 8 asparagus spears into each of 4 ramekins. Drain and set aside. to taste 6 . (1" thick). oil and spice mixture into a food processor and blend to crumbs.
Makes: one 12-inch oblong loaf or 1 large round loaf or two 18 inch then baguettes or 8 french rolls. Blanch asparagus until tender. 1 /2 lb. AUTHENTIC FRENCH BREAD 1 servings Source: Baguette Greats 1 cup Water 1 ½ teaspoons Salt 3 cups Bread flour 2 teaspoons Yeast Cornmeal 2 tablespoons More water for Welbilt/dak And zoji machines 2 teaspoons More yeast for panasonic or National machines Place all ingredients in bread pan. garlic. aged goat cheese) 2 tablespoons sherry vinegar In a 6-quart sauce pan. Remove. Heat olive oil to just smoking over medium heat. Place asparagus in an ovenproof dish and top with crumbs mixture. boil 3 quarts of water and add 2 tablespoons salt. Season bread crumbs with salt and pepper. loaf 7 . Add bread crumbs.Chapter 1: A-M 3 tablespoons freshly-grated cadiz cheese (or any hard. remove pan. spritz with vinegar and serve. When dough has risen long enough. machine will beep. Sprinkle cheese over top and place under broiler until toasted. Turn off bread machine. Drain and pat dry. and turn out dough unto a floured countertop or cutting board. and press start. and refresh in an ice water bath. select dough setting. and paprika and toss quickly to cook to dark golden brown and remove immediately. about 2 1/2 minutes.
bacala. to taste 2 lbs. to taste freshly-ground black pepper. and cut into fine julienne 2 green apples. 8 . that is necessary for a real authenic crisp crust. or spray with water. seeded. BACALA ALA VIZCAINA 4 servings Source: Baguette Greats 4 tablespoons extra-virgin olive oil 2 spanish onions. OPTIONAL: Place a pan of hot water on the bottom rack of the oven while baking. cored. Bake 10-15 minutes. (1" thick) salt. cut 1/2" slices 6 garlic cloves. stemmed. place on a cookie sheet that has a light sprinkle of corn meal. seeded. and cut into 1/2" dice 2 cups chopped tomatoes with seeds and juice 1 slice baguette -. Preheat oven to 400℉. Pre-heat oven to 450℉. depending on what size loaf you have made. This will produce steam. (soaked 2 days).Baguette Greats After shaping loaf. thinly sliced 8 ancho chilies or chilies choriceros. peeled. cut 2" cubes ¼ cup finely-chopped Italian parsley Soak bacala for 48 hours in cool water. changing the water daily. Place in a warm place and let rise for 30 to 45 minutes. Brush with some beaten egg. With a sharp knife cut diagonal slashes into dough.
chilies and apples and cook until soft and golden. about 9 . Cover and bring to a boil over high heat. Remove. With scissors. BAGNA CAUDA ARTICHOKES 1 servings Source: Baguette Greats 3 tablespoons lemon juice 2 artichokes 2 heads fennel or ½ lb. and simmer over low heat until artichokes are tender when pierced. cut about 1 inch off artichoke tops. combine lemon juice and 2 quarts water. cut off remaining thorny tips on outer leaves and discard. 3. cover. Add tomatoes and bread and bring to a boil. Rinse and drain.). Slice artichokes in half lengthwise through stems.to 6-quart pan. thinly sliced 1. celery hearts ⅓ cup butter or margarine ⅓ cup olive oil 3 cloves garlic. Season with salt and pepper and place in a blender and process until smooth. Add onions. In a 5. Immerse artichokes in boiling water. Meanwhile. Return to a boil. discard tops. Place bacala pieces into sauce and place in oven. minced 2 tablespoons minced canned anchovies 1 baguette (1 lb. about 8 to 10 minutes.Chapter 1: A-M Heat oil in a 12-inch saute pan until smoking. This recipe yields 4 servings as main course. garlic. 2. Place sauce in crockery pan. sprinkle with parsley and serve. Cook 20 to 25 minutes. check for seasoning.
and bagna cauda sauce on an electric or candle warmer. Drain. cut into chunks Heat the oven to 375 degrees F. Use a serrated knife to slice the top of the rind off the cheese. PREP AND COOK TIME: About 30 minutes MAKES: 8 to 10 appetizer servings BAKED CAMEMBERT CHEESE 10 servings Source: Baguette Greats 1 Camembert cheese round. Serves 10 to 12. Dip fennel and artichoke leaves and bottoms in sauce and hold pieces of bread under vegetables to catch drips as you eat. Also dip the bread in the sauce to eat. and place on a baking sheet. rinse fennel. Unwrap the cheese. garlic. As artichokes cook. the bread in a basket.Baguette Greats 25 minutes. Transfer to a work surface. cover with the lid. and remove the lid of the box. 10 . Bake until the cheese is completely soft on the inside. and anchovies to make bagna cauda sauce. 5. 6. in a wooden box Crisp baguette.to 3-cup pan over low heat. In a 2. Place the cheese back in the box. Scoop out and discard fuzzy centers. and discard the wrapping. Remove and discard any paper labels from the front or sides of the cheese box. Put fennel and artichokes on a platter. and serve immediately with chunks of bread. 20 to 30 minutes. take care not to scorch sauce. Trim and discard stems and any bruised spots. melt butter with oil. 4. Break segments apart.
Place on baking sheet and bake at 350℉ 5 to 7 minutes. Make dressing with 1/2 cup olive oil. Set aside. Mix bread crumbs and dried thyme. **Instead of rocket. Wash and dry lettuces. Place goat cheese rounds and fresh thyme in shallow pan or dish. Brush each slice with some of melted butter. pepper ½ Head rocket (or see note) 1 Day-old baguette ½ cup Butter.Chapter 1: A-M BAKED GOAT CHEESE WITH GARDEN SALAD 4 servings Source: Baguette Greats 8 ounces Fresh log chevre* 3 Thyme sprigs (or more) 1 x Olive oil 1 cup Fine dried bread crumbs 1 teaspoon Dried thyme. garlic cloves. split *Note: Chevre should be cut into 4 (1/2-inch-thick) rounds. or until croutons are lightly browned. Marinate up to 1 day. Set aside. Slice baguette into 24 (1/4-inch-thick) slices. vinegar and salt and pepper to taste. lamb's lettuce or small oak leaf and red leaf lettuces or chervil be used instead. crushed 2 tablespoons Red wine vinegar -or more 1 x Salt. Sprinkle with 1/4 cup olive oil. While still warm rub each crouton with 11 . melted 2 Lg.
garlic. Place in lightly oiled baking dish. each). Make the cheese mixture up to 2 days ahead. Dip marinated cheese slices in bread crumbs. Arrange croutons around cheese.) thawed 1 cup reduced-fat or regular mayonnaise 1 package cream cheese. and chill. cream cheese. thinly sliced 1. 1 cup parmesan cheese.) 1 onion (6 oz. With a mixer. (3 oz. 2. Arrange on 4 salad plates. beat spinach. 4.). or until cheese is barely bubbling and is golden brown. Toss lettuces with enough dressing to lightly coat. Sprinkle evenly with 2 tablespoons parmesan cheese and the paprika. Bake at 400℉ 6 minutes. peeled and minced 1 clove garlic. Serve hot to spread on baguette slices.to 4-cup baking dish. then 12 . 3. 25 to 30 minutes. pressed or minced 1 cup plus 2 tablespoons grated parmesan cheese ⅛ teaspoon pepper ½ teaspoon paprika 2 baguettes (8 oz. Place cheese in center of plates. (10 oz. mayonnaise.Baguette Greats cut clove of garlic. and pepper until thoroughly combined. onion. BAKED SPINACH-PARMESAN DIP 1 servings Source: Baguette Greats 1 package frozen chopped spinach. Bake in a 350° oven until hot in center and lightly browned on top. browned side up. Mound mixture in a 3. cover. Squeeze spinach to remove liquid.
lightly beaten 8 baguette slices. pour in oil and heat to 375℉ according to the manufacturers instructions. Place the baguette slices in the egg mixture.Chapter 1: A-M bake uncovered. water. salt and eggs. they should be completely submerged in the liquid. To vary the results. Transfer to a platter and sprinkle generously with French toast sugar. rum. cut diagonally 1 inch thick Canola oil for frying Cinnamon French toast sugar for sprinkling* In a bowl. fry the bread until golden and crispy. In a deep fryer. then turn them over. Pour into a shallow baking dish. PREP AND COOK TIME: About 40 minutes. 12 servings BRAZILIAN FRENCH TOAST 1 servings Source: Baguette Greats ¾ cups sweetened condensed milk ½ cup water ¾ teaspoons vanilla extract 2 tablespoons dark rum pn of salt 3 eggs. replace the spinach with chopped artichoke hearts. Cover with plastic wrap and refrigerate for at least 3 hours or up to overnight. MAKES: About 3 cups. about 3 minutes. whisk together the condensed milk. 13 . vanilla. Working in batches.
giving shingled effect. Scatter 2/3 cup cranberries over bottom of lightly greased 7x11-inch baking dish. In our version. Whisk milk. Comments: There are many variations on Brazilian French toast.Baguette Greats Serve immediately. Square off sections by removing crust. although all of them are fried and then sprinkled with sugar. eggs. Let stand 30 minutes. Gently pour mixture over bread and cranberries. Sprinkle remaining cranberries over top and bake at 325 14 . occasionally pushing down on bread to absorb as much liquid as possible. Slice each section lengthwise into 2 rectangular pieces no more than 1/2 inch thick. Arrange pieces to overlap slightly. BREAD AND BUTTER PUDDING WITH CRANBERRIES 1 servings Source: Baguette Greats 1 day-old baguette 1 cup fresh or frozen cranberries 6 tablespoons unsalted butter. we garnish the toast with our cinnamon French toast sugar. melted 3 cups milk 6 whole eggs ¾ cup sugar 1 teaspoon vanilla Custard Sauce or whipped cream Cut bread into 3-inch sections. Brush both sides of bread pieces with melted butter and place over cranberries in neat rows. sugar and vanilla vigorously until smooth.
using rows of bread as guide. Remove from oven and sprinkle with almonds. Serve with Custard Sauce or whipped cream. Bake for 10 minutes or until Brie softens to desired consistency. beating until smooth. Melt butter. BRIE. Let stand 15 minutes. Watch carefully to prevent scorching. 15 . brown sugar and sugar in a saucepan over very low heat until sugars are dissolved. If pudding top is not brown. Cut into squares.Chapter 1: A-M degrees 30 minutes or until edges are set and wood pick inserted in center comes out clean. wheel ⅛ cup sliced almonds. CARAMEL BUTTER 8 servings Source: Baguette Greats ½ cup butter ½ cup brown sugar ½ cup sugar ½ cup heavy cream ¼ teaspoon nutmeg 12 ounces brie. Gradually add cream. Add nutmeg and continue to cook until thickened and caramelized. toasted Preheat oven to 225F. Makes 6 to 8 servings. remove pudding from oven and place under broiler to brown slightly. Place Brie in a pie plate and pour the caramel over the top. Let stand 5 minutes before serving. Serving Ideas : Terrific when served on baguette slices.
about 1 lb. peel it and coarsely chop 16 . Remove from the oven. Bake until golden on top. When the toasts are cool enough to handle. each cut on the diagonal into slices 1/2 inch thick ½ cup extra-virgin olive oil 4 garlic cloves 2 tomatoes. prepare the toasts: Increase the oven temperature to 400℉. about 5 minutes more. Remove from the oven and let cool. Place the baguette slices on baking sheets and drizzle the slices evenly with the olive oil. and return to the oven. coarsely chopped 1 tablespoon extra-virgin olive oil ½ cup pitted and coarsely chopped Kalamata olives ¼ cup coarsely chopped fresh cilantro 1 to 1 1/2 T lemon juice 1 teaspoon salt 1 teaspoon freshly ground pepper Preheat an oven to 300℉. Continue to bake until golden on the other side. For the baguette toasts: 2 baguettes. Place the eggplant on a baking sheet. coarsely chopped 2 garlic cloves. about 15 minutes. turn over the slices. rub the most golden side of each one with a whole garlic clove. While the eggplant is cooling. about 1 1/4 hours. peeled and chopped ½ yellow onion. Bake until very soft and tender when pierced with a knife and the flesh pulls away from the browned skin. When the eggplant is cool enough to handle. Remove from the oven.Baguette Greats BRUSCHETTA WITH EGGPLANT CAVIAR Servings: -Source: Baguette Greats 1 large globe eggplant.
of the eggplant caviar and arrange on 1 or 2 platters or on individual serving plates. AND BASIL 15 servings Source: Baguette Greats 3 large ripe tomatoes. Set aside. chopped garlic and olive oil. olives. cucumbers. To serve. seeded and chopped ½ large red onion. spread each toast with about 1 Tbs. cilantro. CUCUMBERS. onion. BRUSCHETTA WITH TOMATOES. and toss well to combine. to taste. salt and pepper. Comments: Eggplant caviar is a wonderful spread to make when eggplant is plentiful in summer. shredded Coarse salt Freshly-ground black pepper ¼ cup extra-virgin olive oil. but no longer than 3. For a more formal gathering. cut in 1/4" dice 1 peeled seeded cucumber. Process until smooth. Let stand at room temperature for at least 1 hour.Chapter 1: A-M the flesh. Add olive oil and vinegar. The bruschetta can be served already assembled for a casual occasion.(to 3) In a large bowl. plus more 1 tablespoon red-wine vinegar 1 baguette 2 peeled garlic cloves . In a blender or food processor. season lightly with salt and pepper. 17 . present each diner with an individual ramekin of caviar and a plate of toasted baguette slices to make their own. combine the tomatoes. lemon juice. combine tomatoes. cut in 1/4" dice 1 cup fresh basil leaves. Process until smooth. You should have about 3 cups. onions. and basil. Add the eggplant.
(4 oz) ⅓ cup Water ¼ cup Fresh lemon juice 1 tablespoon White miso paste 2 teaspoons Dijon mustard 1 tablespoon Grated Parmesanstyle soy cheese or whey powder 1 ½ teaspoons Granulated garlic 1 teaspoon Granulated onion ¼ teaspoon Cracked black pepper ¼ teaspoon Worcestershire sauce 18 . Let stand a few minutes to allow juices to soak into bread before serving. Makes 15 to 20. grill or broil on both sides until toasted. and top with tomato mixture. Brush both sides lightly with olive oil. Cut bread diagonally into 1/2-inch-thick slices. CAESAR SALAD WITH HERB CROUTONS 4 servings Source: Baguette Greats === SALAD === 1 head Romaine lettuce 1 cup Herb Croutons 1 tablespoon Grated Parmesanstyle soy cheese ½ cup Caesar Dressing === HERB CROUTONS === 1 Fat-free baguette or Loaf of fat-free bread 2 tablespoons Chopped fresh basil or 1 tablespoon Dried basil 1 tablespoon Chopped fresh rosemary 1 tablespoon Chopped fresh parsley 1 teaspoon Granulated garlic Canola-oil cooking spray === CAESAR DRESSING === ½ teaspoon Chopped garlic ½ cup Low-fat silken tofu .Baguette Greats Heat broiler or grill pan. Sprinkle with salt and pepper. Rub hot bread lightly with garlic cloves on one side only.
and toss well. and dressing in a bowl. Scrape down sides of work bowl. Tear into bite-size pieces. add a little water to thin it. Place squares in a bowl. about 20 minutes. (Makes 1 cup) SALAD: Wash romaine. If it thickens. Place croutons on sheet. and bake until croutons are light brown. CHEESE FONDUE.Chapter 1: A-M HERB CROUTONS: Preheat oven to 350 degrees. grated 1 clove fresh garlic OR 1tbsp. Use right away or cool to store. and dry in a salad spinner or by patting with paper towels. Add remaining ingredients. and process until smooth. AMERICAN STYLE 4 servings Source: Baguette Greats ****fondue**** 4 cans Campbell's cheddar cheese soup. (The croutons will keep up to 1 month if stored in an airtight container. and chop finely. soy cheese. garlic powder 2 tablespoons kirsch or cherry brandy ****dippers**** French bread ham shrimp smoky links cocktail wieners 19 . Serves 4. and garlic to bowl. keeps it from turning brown at the edges. undiluted 1 lb. Dressing will keep up to 4 days stored in a glass container in the refrigerator. croutons. Add basil. (Tearing lettuce. rosemary.) CAESAR DRESSING: Place garlic in a food processor fitted with a metal blade. and toss.) Place lettuce. rather than cutting with a knife. cheddar cheese sharp. Cut bread into 1/2-inch slices and then into 1-inch squares with a serrated knife. Spray a baking sheet once with cooking spray. Serve. parsley.
of cold milk. mushrooms. smoky links. add 2 or 3 tb flour to a small amt. then cut it into bite sized pieces. radishes. chicken breast.. turkey ham. or raw). celery stalk. hot dogs. shrimp. Brussels Sprouts.Baguette Greats ****dippers**** hot dogs smoked sausage turkey.. Be sure to heat it in oven at 350℉ for about 10 minutes. and garlic (for best results use freshly pressed) If mixture looks too thin. and slowly add to pot while stirring. It's best when crusty. VEGETABLE DIPPERS : (slightly cooked . 20 . and substitute part or all of it for regular cheddar cheese soup. MEAT DIPPERS: (heat and cut into bite sized pieces any or all of these). turkey breast. chicken breast turkey ham broccoli cauliflower carrots mushrooms Brussels sprouts cherry tomatoes celery stalk radishes Heat cheese soup in fondue pot or heavy skillet on low.. cherry tomatoes. stir until smooth. any type will have to do. cauliflower. carrots..do not overcook. Best if served accompanied by champagne or wine. if not. FRENCH BREAD: get the baguettes if available in your area. or else the pieces will slip off the fondue fork and get "lost" in the pot.. Kirsch. cut into bite sized pieces Broccoli. Best mood is created if candles are lit and a fire is blazing in the fireplace. Slowly add grated cheddar cheese. SPECIAL HINTS: Serve to company (it's always a hit!) on a cold fall day for lunch. VARIATION: Instead of cheddar cheese soup use Campbell's Nacho cheese dip (soup) in cans. or add some finely chopped jalapeno peppers to the cheese mixture for extra zest. cocktail wieners. Ham. smoked sausage. or a freezing winter's night. or warm their hearts during a gentle spring rain.
In another 12-inch saute pan. pot on low heat. about 8 to 10 minutes. Each guest gets a fondue fork and first spears a dipper with it. Add bread slice. then dips it into the cheese sauce. Place in a blender 21 . CHIPARONES RELLENOS EN SU TINTA . Secure closed with a toothpick. fresh whole squid -. Finely chop tentacles and place in a 12-inch saute pan with 4 tablespoons of the oil. Simmer 2 minutes. twirl it around slowly and balance into mouth. finely chopped 6 garlic cloves. Season with salt and pepper and stuff each squid body with the bread crumb mixture. see * note 2 teaspoons squid ink (available in specialty stores) Remove tentacles from body pieces of calamari and set aside. so be careful. Remove and place in a mixing bowl and add parsley and bread crumbs and mix well.STUFFED SQUID IN ITS INK 4 servings Source: Baguette Greats 2 lbs. half of the onions and 4 of the sliced garlic cloves and cook 10 to 12 minutes. sliced thinly ¼ cup finely-chopped Italian parsley ½ cup fresh bread crumbs 1 slice baguette -. Basic Tomato Sauce and squid ink and bring to a boil. white wine. divided 2 spanish onions. Clean and rinse bodies and set aside. (1" thick) 8 ounces dry white wine ½ cup basic tomato sauce. heat remaining oil with remaining onion and garlic over medium heat and cook until softened. Very addictive. Place dippers in individual bowls. or until onions are soft and golden brown. (abt 12 to 15 pcs) 8 tablespoons extra-virgin olive oil.Chapter 1: A-M Sit fondue pot with fondue in the middle of the table.
about 8 minutes. Meanwhile. Place sauce and stuffed calamari into pan. This recipe yields 4 servings as a main course. slice baguette as if to make a submarine sandwich. In a heavy-bottomed 6-quart pan. cover and cook until clams are open. Serve with grilled bread. Add Cinzano and bring to a boil. 1 cup dry white wine 24 littleneck clams. leaves only. Add Basic Tomato Sauce. wine and clams. thinly sliced 1 bunch thyme. shiitakes and chorizo and cook until onion is softened. chopped 1/2" dice ½ lb. plus ¼ cup extra-virgin olive oil 1 medium red onion. bring to a boil. CHORIZO AND GARLIC BREAD 4 servings Source: Baguette Greats 4 tablespoons extra-virgin olive oil. scrubbed. CINZANO. finely chopped Preheat oven to 450℉. about 10 minutes. shiitake mushrooms. lower heat and simmer 8 to 10 minutes until cooked. rinsed 1 baguette ¼ cup dry red wine 6 garlic cloves. CLAM STEW WITH SHIITAKES. heat olive oil until smoking. hard part of foot removed ½ lb. thinly sliced ½ cup cinzano rosso sweet vermouth 1 ½ cups basic tomato sauce. Add onion.Baguette Greats and blend until smooth. Brush 22 . cooked chorizo.
Let sit 30 minutes. softened ¼ cup fresh cranberries 1 teaspoon orange zest. Generously butter an 8 to 10-inch baking pan. about 35 minutes more. Pour the batter into prepared pan. (up to 2) 23 . Uncover clams and serve immediately. CLASSIC NAWLINS BREAD PUDDING 10 servings Source: Baguette Greats 6 Eggs ¾ cup Sugar ½ teaspoon Cinnamon ½ teaspoon Vanilla Extract 3 cup Heavy Cream 6 cup Day Old Bread [cubed] ½ cup Raisins Note On Bread: French baguette. Place in oven unwrapped for 5 minutes. Fold in the bread and raisins. Preheat the oven to 350℉. Cover with buttered foil and bake 25 minutes. finely minced 1 teaspoon sugar. Italian loaf or brioche. then oil. Sprinkle with garlic and thyme and close. In a large mixing bowl whisk the eggs thoroughly. Remove and cut into 4-inch pieces.Chapter 1: A-M bread with wine. Whisk in the vanilla and heavy cream. Cool the pudding in the dish on a baking rack until just warm. CRANBERRY-FILLED BRIE 6 servings Source: Baguette Greats ½ stick butter. Combine the sugar and cinnamon and whisk into eggs. then cut into squares to serve. Remove foil and continue baking until the pudding is firm and golden.
unwrapped 1 strip dental floss. covering the layer of butter. Do not heat. Add cranberries. (4 ounces). (24 inches long) ½ cup sliced toasted almonds. and press down gently. Replace the other half. Garnish with dried cranberries on top. Serve either whole (with a small wedge removed) or cut into thin wedges. Place the unwrapped cheese on a work surface. middle sides together. Cover and chill until firm. halved crosswise 3 tablespoons cider vinegar 2 tablespoons chopped fresh tarragon leaves ¼ teaspoon freshly ground black pepper 2 cups plain nonfat yogurt 24 . Serve with crackers or slices baguettes. sugar and Grand Marnier. cutting it in half. Process by pulsing until mixture is smooth. Spread additional butter on the sides and top of the cheese.Baguette Greats 1 tablespoon Grand Marnier or other orange liqueur 1 ripe round brie cheese. CREAMY CARAMELIZED GARLIC DIP 1 servings Source: Baguette Greats 1 teaspoon canola oil 2 ½ tablespoons canola oil 2 heads garlic. Then coat the top and sides with the sliced. Let sit 30 minutes before serving. orange zest. Place both halves (cut sides up) on the work surface and spread the butter mixture evenly on one half of the cheese. Wrap the dental floss around the side of cheese and pull it through the cheese horizontally. for garnish Place softened butter in a food processor with the metal blade. slightly crushed dried cranberries. toasted nuts.
side by side. Let cool 10 minutes before opening and squeezing garlic pulp into food processor bowl. scraping once. Using an 8X10" piece of foil. Spread bottarga butter on top and serve immediately. This bottarga butter is also very nice 25 . softened ½ cup shaved bottarga. sliced in thin rounds vegetable dippers Preheat oven to 400℉. arrange the garlic. Combine softened butter and bottarga thoroughly in glass or metal mixing bowl. Wrap foil up and around to encase garlic. CROSTINI WITH BOTTARGA 16 servings Source: Baguette Greats ¾ cup butter. see * Note 12 slices day-old unseeded Italian bread or baguette.Chapter 1: A-M 1 French baguette. coated with the 1 teaspoon of the oil. Process 4-5 seconds. Add remaining oil and process until blended. tightly covered. cut side down. Serve with baguettes and/or vegetable dippers. Refrigerate. tarragon and pepper. Cover it tightly with plastic and place in refrigerator until needed. Add yogurt and process 30 seconds. up to a week. Bake on a baking sheet 40 minutes. (to 16 slices) * Note: Bottarga is the pressed dried eggs of tuna or gray mullet. Add vinegar. Toast bread until golden but not burned.
or 2 olive oil packed anchovies 1 tablespoon capers. Then add the vin santo and let the alcohol bubble away for about 3 minutes. warm the olive oil. 8 to 10 minutes. This recipe yields 12 to 16 crostini. chopped 1 small garlic clove. about 5 minutes. Add the chicken livers. cut into small pieces 1 baguette.50 gram fiber. Add the garlic and cook until lightly fragrant. to taste ¼ cup vin santo 2 salt-packed anchovy fillets. CROSTINI WITH CHICKEN LIVER PATE 10 servings Source: Baguette Greats 5 tablespoons extra-virgin olive oil ½ small yellow onion. if needed 4 tablespoons (1/2 stick) unsalted butter. Add the onion and saute until soft and translucent. crushed 4 large chicken livers. season with salt and stir to coat with the oil. Reduce the heat to low and cook the livers gently. 26 . 10 grams fat.Baguette Greats tossed with pasta or rice. until they are a deep. 0 cholesterol. about 2 minutes. rich brown on the outside and tender pink on the inside. rinsed. 4 grams protein. 298 mg sodium. turning occasionally. 11 grams carbohydrates. thinly sliced In a large fry pan over medium heat. Each of 16 crostini: 146 calories. rinsed and minced ½ cup chicken broth. trimmed of membranes and connective tissue Salt and freshly ground pepper. 0.
Spread the baguette slices generously with the pate. Using a food processor or handheld blender. or to taste 6 tablespoons finely-chopped shallots ½ teaspoon salt ⅛ teaspoon freshly-ground black pepper 2 cups fresh or thawed frozen peas 2 tablespoons chicken stock. stirring until it has melted into the pate. Blend in the butter. and let stand for 5 to 10 minutes to rid the pieces of dirt and sand. increase the heat to medium-high and continue cooking.Chapter 1: A-M Transfer the livers to a cutting board and slice them open down the middle. Season with salt and pepper. about 5 minutes more. 27 . skimmed of fat ¼ cup chopped mint 1 ficelle or thin baguette Quarter the leek lengthwise. arrange on individual plates and serve immediately. cut side down. and slice crosswise into 1/4-inch-thick pieces. and drain.(abt 8 oz). until the livers are no longer pink. lift leek pieces out of water. CROSTINI WITH SMASHED PEAS AND FRESH MINT 72 servings Source: Baguette Greats 1 medium leek . plus more 1 teaspoon minced garlic. to the pan. Using a slotted spoon. white and light-green parts only 2 tablespoons olive oil. Return them. process the mixture until it is a thick paste. Place in a large bowl of cold water. Add the anchovy fillets and capers. stirring often. adding a little chicken broth if it is too stiff and dry.
about 12 pulses. add the garlic. Add the peas. and salt and pepper.Baguette Greats In a medium skillet. until peas are heated through. and serve immediately or at room temperature. 3 to 5 minutes. Spread the pea mixture on the toasted bread. rinsed and patted dry 3 tablespoons capers. finely chopped 1 ½ tablespoons cognac or brandy 3 tablespoons fresh lemon juice ½ teaspoon freshly ground white pepper 28 . such as Luques or picholines. Makes about 72. pulse until mixture is a coarse puree. stirring. Adjust seasoning with salt and pepper. then combine with the coarsely pureed peas. Transfer the pea mixture to a food processor. shallots. if necessary. about 15 minutes. heat 1 tablespoon of olive oil over low heat. leek. CROSTINI WITH TAPENADE Servings: -Source: Baguette Greats For the tapenade: 1 ½ cups pitted mild brinecured green olives. rinsed 1 ½ tablespoons coarsely chopped fresh flat-leaf parsley 3 garlic cloves. Process the remaining half of the peas for 15 seconds. raising the heat to medium. brush with oil. Add chicken stock and remaining tablespoon of olive oil. Transfer half the puree to a medium bowl. and toast under the broiler on both sides until golden brown. Cook until very soft but not browned. Cut bread into 1/4-inch-thick slices. and cook. black nicoise olives or a combination 3 anchovy fillets.
anchovies are available preserved in two forms: packed in olive oil or in salt. lemon juice and white pepper. tightly covered and refrigerated for up to 48 hours.The tapenade can be transferred to a nonreactive bowl or a jar. must be filleted. anchovies. hold each fish under running water and scrape off the fins and scales with a knife. then add the olive oil and pulse briefly. The texture should be chunky. 29 . Oilpacked anchovy fillets are widely available and need only to be rinsed in cool water and patted dry. To do this. cognac. imported from Italy. capers. Serve warm or at room temperature. and lift out the backbone. Comments: So important in Mediterranean cooking. Return to room temperature for 15 minutes before serving. stopping once or twice to scrape down the sides of the bowl. Bake until golden. Pulse once or twice to combine roughly. rather than a smooth puree. Preheat an oven to 350℉. separating it into two fillets. parsley. 10 to 15 minutes. garlic. or brush lightly with olive oil. combine the olives. Spread each one with about 1 Tbs. of the tapenade. Arrange the baguette slices on a baking sheet and coat them lightly with the olive-oil spray. in a food processor. then crisscross 2 small strips of pimiento on top.Chapter 1: A-M ¼ cup extra-virgin olive oil 24 thin baguette slices Nonstick olive-oil or vegetable-oil cooking spray or olive oil as needed Pimiento (sweet pepper) strips for garnish (optional) To make the tapenade. Transfer the toasted baguette slices to a serving platter. Salt-packed anchovies. Split the fish open lengthwise. Set aside.
Add sausage. Using a slotted spoon. 30 . coarsely chopped ¼ cup diced roasted red bell peppers. Season with salt and pepper. Add shrimp and saute until cooked through. use hot links. Arrange on platter and serve. Author Note: The topping for this easy appetizer would also be delicious tossed with pasta or as a filling for and omelet. toasted sliced French bread baguette *or. peeled. Heat oil in a heavy large skillet over medium-high heat. ANDOUILLE SAUSAGE AND RED BELL PEPPER 24 servings Source: Baguette Greats 2 tablespoons olive oil ½ cup chopped andouille sausage* ¼ cup diced shallots or red onion 6 ounces uncooked shrimp. transfer sausage to a bowl.Baguette Greats CROUTONS WITH SHRIMP. Mix in peppers. Spoon shrimp mixture onto croutons. about 3 minutes. deveined and. Add shallots to the same skillet and saute 3 minutes. about 2 minutes. saute until golden. from jar 2 tablespoons chopped fresh Italian parsley 1 tablespoon chopped fresh thyme 1 tablespoon Dijon mustard 24 / " thick diagonally. Makes 24. parsley. thyme. mustard and sausage.
Chapter 1: A-M DUNGENESS CRAB AND ARTICHOKE DIP WITH CROSTINI 10 servings Source: Baguette Greats ½ lb. Combine crab. EASY CHEESY FONDUE WITH FINGERLINGS. (not marinated) 8 ounces shredded parmesan cheese* ½ cup yellow onion. top with Parmesan and minced fresh parsley. Dungeness crab meat 2 cups chopped artichoke hearts. place baguette slices on cookie sheet and toast until golden brown. Bake in a 375℉ oven until golden brown on top (190internal temperature). cut in halves = (1-inch baby potatoes may be substituted) 31 . **Cut on the bias into 1/4-by-4 1/4-inch slices. Place dip in warmed serving bowl. Fold together with mayonnaise. cheese and onion in a bowl. While dip is heating. about 5 to 10 minutes. Fan out toasted baguette slices--the crostini-alongside dip and garnish with lemon wedges. Place in a pie tin or any metal pan. Pat down mix evenly. artichokes. BREAD AND VEGETABLES 4 servings Source: Baguette Greats 12 fingerling potatoes. 1/8" julienne 2 cups mayonnaise 6 sourdough baguettes** *Reserve 2 tablespoons cheese for garnish.
To a heavy saucepan over moderate heat. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up. 32 . Cut cream cheese into 1-inch slices and add it to the pot. Salt the water and simmer potatoes 10 to 12 minutes. trimmed of stems. plus some for drizzling 1 shallot.Baguette Greats 1 tablespoon extra-virgin olive oil. Drain potatoes and return to warm pot to dry the potatoes. Cover and bring the water to a boil on the stovetop. nutmeg and black pepper. tips reserved 2 tablespoons snipped or chopped fresh chives ½ French baguette. Stir in lemon juice. asparagus. add 1 tablespoon oil and the chopped shallots. Fill a second skillet or saucepan with 2 inches of water. cubed 12 cherry tomatoes === ACCOMPANIMENTS === Cornichons or baby gherkin pickles Marinated mushrooms Pickled onions Cover potatoes with water and bring the water to a boil. 5 minutes. replace the cover and reduce heat to simmer. until just tender. Salt the water. Saute shallots for 2 or 3 minutes. Season sauce with. finely chopped 1 jigger dry sherry 1 cup half-and-half 8 ounces cream cheese ½ cup grated Parmesan 1 cup grated Gruyere or Swiss 1 teaspoon lemon juice ½ teaspoon grated nutmeg ½ teaspoon freshly-ground black pepper 2 cups steamed broccoli florets 1 lb. Add half-andhalf to the pan and reduce heat to low. Allow the cream cheese to slowly melt into the half-and-half. a minute or 2. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. then add sherry and allow it to almost evaporate.
Chapter 1: A-M Place a candle underneath a wire rack or warm a fondue pot. To simmering. asparagus and cherry tomatoes. Cook asparagus tips 2 minutes. cool salt. salted water. Garnish the cooked potatoes with chives. to balance color. Add fava beans and cook until tender. 3 minutes. covered. shelled. marinated mushrooms and pickled onions near dipping station for accompaniments. then remove with tongs to a plate. peeled 2 tablespoons salt 5 slices baguette or good French bread -. add broccoli and cook florets. peeled ¼ cup extra-virgin olive oil 4 tablespoons sherry vinegar 1 cup chicken stock. Set out fondue forks or bamboo skewers for dipping. arrange cooked broccoli. Between potatoes and bread. Remove broccoli with a slotted spoon to a plate and add asparagus tips. This recipe yields 4 servings. Place small dishes of cornichons. (1" thick) 3 garlic cloves. fresh fava beans. Set the cubed baguette on the opposite end of the platter. to taste freshly-ground black pepper. FAVA BEAN GAZPACHO 4 servings Source: Baguette Greats 3 lbs. 1 to 1 1/2 33 . Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle. Arrange the items for dipping on a large serving platter. to taste 1 ripe cantaloupe Bring 3 quarts water to boil in a 6-quart saucepan and add 2 tablespoons of salt.
form entire melon into 1/2-inch balls. Triple-Cream Brie Cheese. Remove crusts from bread and soak 2 minutes in water. Drain favas and refresh in an ice bath. Spread 12 bread rounds with brie and 12 bread rounds with blue cheese. Broil until lightly colored on both sides. trimmed and thinly sliced 3 Stalks celery. Place bread. Serve immediately. Using a melon baller. Pour cool soup into chilled bowls and garnish with melon balls. Cut melon in half and remove seeds. olive oil and vinegar into a food processor and blend until smooth. beans. FESTIVE RED AND GREEN TOASTS 12 servings Source: Baguette Greats 1 French Baguette.Baguette Greats minutes. Arrange bread on a baking pan. Arrange radish slices in circle atop brie toasts and celery slices in circle atop blue cheese toasts. With motor running. thinly sliced Preheat broiler. 34 . at room temperature ½ lb. at room temperature 2 bn Radishes. Season with salt and pepper and refrigerate. Remove bread from water and press dry. drizzle cool chicken stock into mixture in a thin stream. Soft Blue Cheese. garlic. cut into 24 1/2" thick rounds ½ lb. Cool very slightly.
sliced 1 medium fennel bulb 1 small bay leaf 35 . cut side down. FISH SOUP 6 servings Source: Baguette Greats 2 tablespoons extra-virgin olive oil 2 large garlic heads. set aside. halve cheese horizontally. press gently. about 1 hour. Cover and chill until firm. Accompany with crackers and baguette slices. Cover with remaining cheese. Note: Completely assembled Brie can be wrapped and frozen up to 1 week. softened ⅓ cup Sonoma dried tomato halves 1 clove garlic. Chill until firm but not frozen. Makes 8 to 10 appetizer servings. Serve cut into thin wedges. then beat in tomatoes and garlic. cloves smashed. Beat butter. thinly sliced 1 medium carrot. With a sharp knife.Chapter 1: A-M FESTIVE RIBBON BRIE 1 servings Source: Baguette Greats 1 round ripe brie cheese. pressed ¼ cup chopped toasted walnuts 2 teaspoons chopped fresh parsley Place wrapped cheese in freezer. peeled. Mix in walnuts. peeled 2 celery stalks. Spread tomato mixture evenly on the cut side of one cheese half. Reconstitute dried tomato halves as package directs. (8 ounces) ¼ cup butter. Roll cheese on its side in parsley to coat tomato layer. drain and chop. and peeled 1 medium onion.
Add the wine. remove heads and cut each fish across into 4 or 5 pieces (leaving about 6 pounds fish). small white non-oily fish such as red snapper or bass 1 pinch cayenne pepper 18 slices French baguette. saffron threads. scraping up any bits from the bottom of the pot. until the vegetables are soft and begin to caramelize. salt. Thinly slice fennel crosswise. and simmer about 20 minutes. and stir with a wooden spoon. carrot.Baguette Greats 2 segments from a star anise 1 teaspoon fennel seeds 2 teaspoons saffron threads 1 piece orange peel. diced Fine sea salt Freshly-ground white pepper ½ cup dry white wine 5 cups Fish Fumet. Add fish. whisking frequently to prevent the bottom from scalding. 1/2" thick ½ clove garlic. 36 . Season with cayenne pepper. about 1 1/2 minutes. tomato paste. parsley sprigs. orange peel. Cook. celery. Add the fish fumet. about 20 minutes more. bring the soup to a boil. star anise. 1 1/2" square 5 sprigs fresh flat-leaf parsley 1 cup best-quality tomato paste 2 large tomatoes. Clean and debone fish. and white pepper to taste. and pass the soup through. and 1/2 teaspoon salt. Reduce heat to low. Transfer the soup to a food mill fitted with a fine disk placed over a large bowl. about 15 minutes. pressing on the fish often with the back of a wooden spoon to break up the flesh. onion. wide stockpot set over medium heat. peeled 1 ½ cups finely-grated Gruyere cheese Halve onion lengthwise and thinly slice. and simmer until almost all the wine evaporates. stirring often. Continue to simmer until fish is in very small pieces. Add the garlic. fennel. bay leaf. In a large. diced tomatoes. simmer for 20 minutes more. add olive oil. Return the soup to the cleaned stockpot. fennel seeds. Over high heat. (see recipe) 9 lbs.
and serve. cover tightly and refrigerate. chopped 2 carrots.Chapter 1: A-M Toast the baguette slices. Sprinkle the baguette and soup generously with cheese. Add tomatoes and turn heat to low. head-on shrimp ½ teaspoon saffron threads 1 lb. with juice 1 lb. white fish such as rock cod Salt. in shells 1 lb. to taste 1 teaspoon crushed red pepper flakes 18 slices baguette. the bread should float directly in the soup. chopped 3 cloves garlic. cook clams with remaining white wine over high heat 3 minutes. In large covered skillet. 1/2" thick Cook celery. 37 . mussels. Add 1 cup white wine and cook until reduced by one-third. small clams. Remove shellfish from pan. chopped 1 onion. FISH SOUP WITH SHELLFISH 8 servings Source: Baguette Greats 4 celery stalks. Serves 6. in shells 1 lb. shaking occasionally to keep from scorching. minced olive oil 2 cups white wine 1 cup canned tomatoes. firm oily fish such as swordfish or shark 1 lb. Place a baguette slice in each bowl of soup. about 10 minutes. Add mussels and cook. carrots. and rub each one with the garlic clove. until all shellfish are opened. Distribute the soup evenly into six bowls. about 5 more minutes. 5 minutes. onion and 2 cloves minced garlic in 3 tablespoons olive oil in large soup pot over medium-high heat until softened.
ladle contents of soup pot into food processor and grind 5 minutes. seal tightly and refrigerate until needed. OLIVE AND ARUGULA CHICKEN SANDWICH 2 servings Source: Baguette Greats 1 baguette 1 cup grated Fontina cheese ½ cup Kalamata olives 1 tomato 1 ½ cups shredded cooked chicken 2 cups arugula 3 tablespoons vinaigrette 38 . Place shrimp meat in plastic food bag. Add saffron to strained broth. Toast baguette slices and drizzle lightly with olive oil. Serve immediately. Add shrimp shells and cooking liquid-water combination to soup pot and cook over medium heat 25 minutes. Press through strainer into bowl. salt to taste. Peel shrimp. This may need to be done in batches. FONTINA. Arrange baguette slices in wide soup bowls and ladle fish soup over top. crushed red pepper flakes and 1 tablespoon olive oil. reserving heads and shells. bring broth to simmer. Seal tightly and massage through bag to evenly distribute ingredients. When done. Season to taste with salt. cover tightly and refrigerate. Add reserved clams and mussels and heat through. about 5 minutes more.Baguette Greats Strain remaining liquid into measuring cup and add enough water to make 4 cups. add oily fish and white fish and cook 5 minutes. Refrigerate. Add shrimp and cook until firm all the way through. When almost ready to serve. Cut oily and white fish in chunks. This recipe yields 6 to 8 servings. place in plastic food bag with 1 clove minced garlic.
cremini mushrooms. distributing evenly. Cut each piece in half lengthwise. about 5 minutes. 80 grams fat. Reserve remaining bread for another use.549 mg sodium. Toss arugula with the vinaigrette. Return to oven and broil until warmed through and cheese begins to bubble and brown slightly around edges. (Be careful cheese doesn't burn. 52 grams carbohydrates. pit and slice olives and chop tomato. Each serving: 671 calories. to taste Freshly-ground black pepper. Remove bread from oven and top with olives.) While cheese melts. about 5 minutes. 143 mg cholesterol. tomato and chicken. 50 grams protein. to taste ½ cup dry Sherry 1 baguette loaf. 2.68 grams fiber. Remove sandwiches from oven and immediately top with arugula. sliced at bread 39 .Chapter 1: A-M Cut baguette into 2 (6-inch) pieces. coarsely chopped 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1 large shallot. This recipe yields 2 servings. 1. FOREST SPREAD AND PATE PLATTER WITH SLICED BAGUETTE 4 servings Source: Baguette Greats ½ lb. finely chopped ½ teaspoon ground thyme Coarse salt. Broil 4 inches from heat source until cheese melts. Sprinkle cheese on top of each piece of bread.
for garnish Heat a skillet over moderate heat. to choose) Cornichons. Transfer mushroom spread to a small bowl or other serving dish. cornichons. salt. Season mushroom with ground thyme. This recipe yields 4 servings. country or mousse-style.Baguette Greats counter of market 8 ounces pate. then add the shallots and mushroom bits. FRENCH DIP SANDWICHES 1 servings Source: Baguette Greats 2 tablespoons butter 2 onions. Garnish tray with sliced baguette. and a sprinkle of chopped parsley. Finely chop mushrooms in a food processor. for garnish Chopped fresh parsley. thinly sliced ¼ teaspoon sugar Salt. capers. to taste ¼ cup sherry 1 dash nutmeg 1 package au jus gravy 1 French baguette Garlic oil Roast beef slices Provolone or Mozzarella cheese slices 40 . Place mushroom dish on a platter alongside the store bought pate. any flavor = (available in specialty foods case of market. for garnish Capers. to taste Freshly-ground black pepper. about 6 minutes. Enjoy bread rounds with a slather of pate topped with mushrooms. Add the oil and butter to the skillet. ask for tastings. Saute shallots and chopped mushrooms until mushrooms are deep brown and tender. Deglaze pan with Sherry. and pepper.
Chapter 1: A-M Melt butter over medium heat and saute onions with sugar and salt and pepper to taste. Add sherry. stirring occasionally. Layer sandwiches accordingly: baguette bottom. Slice French baguette into sandwich-size slices. roast beef dipped in gravy. about 5 minutes. delicious dinner. add onions. onions. thinly sliced 2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary. crushed ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 12 slices French bread baguette. slices of provolone or Mozzarella cheese and baguette top. Cook onions until soft. Serve remaining gravy on the side for dipping. heat oil over medium-high heat. ½ inch thick -(2 to 3 inches in diameter) 1 ½ tablespoons Dijon mustard 1 ½ cups Sargento fancy supreme shredded Swiss cheese In large skillet. increase heat and cook 2 to 3 minutes more. Add a big salad or soup for a quick. Brush halves with garlic oil and broil until toasted. FRENCH ONION CHEESE TOASTS 12 servings Source: Baguette Greats 1 tablespoon olive oil 1 large onion. Cook 5 minutes. 41 . Add dash of nutmeg and set aside. Make packaged au jus gravy according to package directions.
continue cooking onions 15 minutes or until browned and very tender. room temperature 12 pitted prunes. finely chopped Be sure to use soft. stirring frequently. salt and pepper. Spread bread slices evenly with mustard. Each serving: 344 calories.23 grams fiber. (Can be made up to 1 day ahead. GORGONZOLA CROSTINI WITH PRUNES 4 servings Source: Baguette Greats ½ baguette. top with Swiss cheese. remove from heat. 42 .Baguette Greats Reduce heat to medium-low. Brush with oil. Place on foil-lined baking sheet. Stir in rosemary. Cool. moist prunes. 560 mg sodium. Divide onion mixture evenly over cheese. bake at 425℉ 10 minutes or until cheese is melted. spread each slice with Gorgonzola dividing evenly (layer should be very thin). 10 grams fat. Bake at 350 degrees until edges start to crisp. 11 mg cholesterol. with oiled sides up. dividing evenly. plus 1 teaspoon olive oil 2 ounces crumbled Gorgonzola. Arrange baguette slices in single layer on jellyroll pan. about 5 minutes. This recipe yields 4 servings. 11 grams protein. Sprinkle each with dried plums. 56 grams carbohydrates. 2.) To serve. cut 12 slices 1 tablespoon olive oil.
Arrange cheese.(8 12 oz). Each serving. DRIED CRANBERRIES AND TOASTED WALNUTS 4 servings Source: Baguette Greats ¾ cup walnut halves 1 wedge Gorgonzola dolce Italian . 43 . 43 mg cholesterol. 32 grams fat. Serve this with glasses of Port. Bake at 350 degrees F until lightly browned and fragrant. This recipe yields 4 servings. 16 grams protein. Guests will need small plates. To serve.Chapter 1: A-M GORGONZOLA. PEARS. (optional) Spread nuts in single layer on baking sheet. 4. room temperature (or other blue cheese) 4 ripe pears ½ cup dried cranberries Baguette slices. forks and napkins. 792 mg sodium. pears and small mounds of cranberries and walnuts on large wooden board with a small basket of baguette slices (if using). without baguette slices: 517 calories. knives. about 8 to 10 minutes.96 grams fiber. 47 grams carbohydrates. cut pears into wedges just before serving.
Serve. GRILLED-SEAFOOD CIOPPINO 6 servings Source: Baguette Greats 44 . (16" to 20" long) Pre-heat grill or broiler to over 400℉. and sliced into 1/4" strips 1 cup basic tomato sauce. Place 1 link of sausage inside the piece of bread and transfer all four sandwiches to a baking sheet. place the olive oil over medium heat. Reduce the heat and simmer for 10 minutes. Saute until soft and lightly browned. Add the onions and pepper. Cut the baguette into 4 equal pieces. and split each piece open. cored. seeded. (4" long). This recipe yields 4 servings as a nice lunch.Baguette Greats GRILLED SAUSAGE SANDWICHES 4 servings Source: Baguette Greats 2 tablespoons virgin olive oil 2 medium red onions. Add the Basic Tomato Sauce and bring to a boil. Remove the baking sheet from the oven and spoon 4 to 5 tablespoons of the tomato mixture over each sandwich. Meanwhile broil the sausages until cooked through. split open lengthwise 1 Italian baguette -. see * note 4 fresh sausage links -. In a 12-inch non-stick saute pan. about 3 to 4 minutes per side. Place the baking sheet in the oven for about 5 minutes until the sandwiches are quite warm. sliced 1/4" thick 2 large bell peppers.
Chapter 1: A-M 4 teaspoons olive oil. peeled ¾ lbs. and simmer 20 minutes. and keep warm. Yield: 6 servings (serving size: 1 cup soup. and bring to a boil. set aside. skinned sea bass or halibut or snapper cut into 1-inch pieces Vegetable cooking spray Brush 2 teaspoons oil over 1 side of bread slices. Add mussels. (2 cans) undrained 16 ounces low-salt chicken broth. Heat remaining 2 teaspoons oil in a large saucepan over medium heat. and 2 bread slices). divided 8 ounces sourdough baguette. Remove from heat. 2 mussels. minced ½ cup dry white wine 1 teaspoon dried basil 1 teaspoon dried thyme ½ teaspoon hot sauce ¼ teaspoon salt ¼ teaspoon saffron 29 ounces stewed tomatoes. cover and simmer 5 minutes or until shells open (discard any unopened shells). (1) cut crosswise into 12 slices 1 ½ cups chopped onion 3 cloves garlic. sauté 5 minutes or until tender. and grill 6 minutes or until seafood is done and bread is toasted. Reduce heat. (1 can) 12 small mussels scrubbed and debearded ¾ lbs. 45 . 3 ounces shrimp and fish. stirring occasionally. Add onion and garlic. turning both occasionally. Place kebabs and bread slices on grill rack coated with cooking spray. set aside. Thread shrimp and fish alternately onto each of 6 (9-inch) skewers. medium shrimp. Add the wine and next 7 ingredients (wine through broth). Prepare grill.
Add the lemon juice a bit at a time. finely minced 3 small fresh hot chilies. tortilla chips. and serve with toasted bread. or fresh vegetables. tomato. minced 1 celery stalk. Spoon it inside crisp tacos. and cucumber on a bed of romaine lettuce with guacamole spooned over the top and the whole sprinkled with pitted black olives. tasting after each addition. A dollop is nice served alongside a tossed salad. thin slices of French baguette. GUACAMOLE 8 servings Source: Baguette Greats 3 ripe avocados 9 tablespoons fresh lemon juice 1 large tomato. minced 4 green onions.Baguette Greats NOTES : Ladle soup into each of 6 bowls. Author Note: As a dip. and stir well. top with grilled seafood. minced 1 bell pepper. to taste Scoop the avocados into a bowl and mash thoroughly with a fork. cut into 1" cubes 1 large yellow onion. A spoonful on top of an omelet or a burrito is a very welcome addition. Try serving a platter of alternate slices of avocado. seeded and minced ¼ cup minced fresh parsley 1 teaspoon finely minced fresh cilantro 1 teaspoon sugar ⅛ teaspoon ground cumin ¼ teaspoon coarsely ground black pepper ⅓ cup vegetable oil salt and cayenne or Tabasco. Add all the remaining ingredients and mix. Yield: 2 cups. seeded and minced 4 cloves garlic. 46 . serve with potato chips.
Otherwise. Ladle in soup. 1/4-inch thick ¼ cup applejack 1 ½ cups freshly grated Parmesan cheese Jack cheese Cook onions in butter until transparent.Chapter 1: A-M HAMBURGER HAMLET FRENCH ONION SOUP 1 servings Source: Baguette Greats 4 large onions. sliced very thin ¾ cup butter 1 teaspoon Dijon-style mustard Freshly ground pepper 3 quarts beef broth 5 beef bouillon cubes 1 cup water 1 ¼ cups dry white wine 12 slices baguette. bouillon cubes. softened ½ cup parmesan. Combine broth. 2 tablespoons Parmesan cheese and 1 slice bread. Add 3 or 4 thin slices Jack cheese. Makes 12 servings. Add mustard and sprinkle with pepper to taste. Soup may be served at this point. ITALIAN CHEESE TERRINE 12 servings Source: Baguette Greats 8 ounces cream cheese. fresh-grated 47 . Place bowls on baking sheet and broil until cheese melts and bubbles. Add onions and simmer. softened 2 tablespoons butter. saute bread slices in additional butter until golden brown. In large soup bowls. water and wine in large kettle. 30 minutes to 1 hour. stirring now and then. place 1 teaspoon applejack. but still slightly crisp.
top with half of basil-tomato sauce. until tender. Bring to a boil. Stir in chopped tomato. Garnish with parsley or fresh basil sprigs. chopped Beat cream cheese and butter with a mixer until creamy. 48 . To make basil-tomato sauce: Drain tomatoes and reserve 1/4 cup juice. minced 2 tablespoons olive oil 2 bay leaves ½ teaspoon sugar ½ teaspoon basil. stirring often. Serve with crackers or baguette slices. bay leaves. to line bowl. Add Parmesan and pesto (the commercial kind works fine) and beat until smooth. Cook onion and garlic in olive oil in a large skillet over medium heat. crumbled ¾ cups sun-dried tomatoes. 3-5 minutes or until thick. Set aside. Invert on serving dish and peel off plastic wrap. allowing edges to hang over 6-7". Repeat with remaining cream cheese mixture. Cut two slices Muenster in half crosswise. thin sliced basil -tomato sauce--1 can tomatoes. Chill at least 8 hours or up to 3 days. dried. chopped 1 tablespoon garlic. drained. in oil drained. slightly overlapping. Fold plastic wrap over the top. Line a 3-cup bowl with plastic wrap. to make the right amount). 1/4 cup reserved juice. arrange cheese triangles in bowl. Cover and chill at least 2 hours before proceeding with the recipe. Remove from heat. tomato sauce and last two slices of Muenster. sealing securely and place a heavy object on top to weight and compact layers. Remove and discard bay leaves and stir in sun-dried tomatoes (use a 7-oz jar. stirring constantly.Baguette Greats 2 tablespoons pesto 9 ounces muenster. sugar and basil. Reduce heat and cook. Chop tomatoes and set aside. Diagonally cut 5 slices Muenster cheese in half. 14-16 oz ¾ cups onion. Arrange over tomato sauce. Spread half of cream cheese mixture over cheese.
Chapter 1: A-M 49 .
) Turn toasts over.chopped pepper Festive flecks of green and red in a creamy spread add to the holiday cheer of any special party. you will also want to whip them up just for when friends drop in. On untoasted side of slices. (Cheese mixture can be refrigerated in airtight container up to 24 hours.French stick ½ cup parmesan cheese grated ⅓ cup green onion . Toasts can be stored in airtight container up to 24 hours. 50 .chopped ⅓ cup mayonnaise 1 tablespoon sweet red pepper . But with these pantry-friendly ingredients on hand. sprinkle with pepper to taste. broil 1-2 minutes or until lightly browned.diagonal slices .Baguette Greats Chapter 2 N-Z ONION CHEESE BITES 12 servings Source: Baguette Greats 12 slices bread .baguette .) In small bowl stir together remaining ingredients. Spread heaping 1 tsp. Arrange bread slices on a baking sheet.
bake for 15 minutes or until filling if firm and bread is golden. Divide filling among croustades. press down on center of each slice to make indentation. trim crusts. Brush each slice lightly with olive oil. Using small bottle or container. Let cool. low fat ¼ cup parmesan cheese. 51 . chopped 1 pn salt 1 pn pepper Slice baguette loaf into 30 slices. Return to oven. Stir in Parmesan. basil.Chapter 2: N-Z Broil 6 inches from heat. bake in 350℉ 180℃ oven for about 10 minutes or until light golden. fresh grate 2 tablespoons fresh parsley. Meanwhile. Serve with a selection of toppings . sweet pepper rings. parsley. watching closely for 1-2 minutes or until browned and bubbly. Place on lightly greased baking sheet. PARTY NIBBLES: ANTIPASTO CROUSTADES 30 servings Source: Baguette Greats 1 baguette loaf 1 tablespoon olive oil 1 egg 1 cup ricotta cheese. oilpacked sun-dried tomatoes and capers. Makes 12 pieces. chopped 2 teaspoons fresh basil.olives. salt and pepper. whisk egg into ricotta cheese.
feta cheese ½ lb. cut into 1/4-inch-thick slices Freshly ground pepper.Baguette Greats PARTY NIBBLES: FETA CHEESE SPREAD 2 servings Source: Baguette Greats ½ lb. Cover and refrigerate for at least 2 hours or up to 2 days. minced 1 teaspoon dried oregano.) Spoon mixture into mini pitas. or blend in more yogurt and serve as a dip for fresh vegetables. (Mixture thickens slightly when refrigerated. lemon juice and oil until smooth. Blend in enough of the yogurt until of spreading consistency. minced 52 . well trimmed Salt. diced 1 yellow onion. to taste 1 red onion. diced 1 garlic clove. to taste 2 tablespoons coarsely cracked peppercorns 4 tablespoons olive oil.. spread it on slices of crusty baguette. Stir in garlic and oregano. about 3 lb. or mint 2 tablespoons plain yogurt Crumble feta cheese into small bowl. mash in ricotta. PEPPERED BEEF TENDERLOIN CROSTINI WITH CARAMELIZED ONIONS Servings: -Source: Baguette Greats 1 center-cut piece of beef tenderloin. ricotta cheese 1 tablespoon lemon juice 1 tablespoon olive oil 2 garlic cloves. plus more for brushing 1 baguette.
stirring occasionally. In a large ovenproof fry pan over high heat. olive oil. Arrange the baguette slices on a baking sheet.Chapter 2: N-Z ¼ cup balsamic vinegar Chopped fresh tarragon for garnish Preheat an oven to 425℉. Season with salt. Let the crostini cool to room temperature. stirring occasionally. stirring often. brush lightly with olive oil. remove from the 53 . and season with salt and pepper. Transfer the pan to the oven and roast. Wrap the beef tightly with plastic wrap and refrigerate until chilled. until fragrant. Add the vinegar and cook. Add the red and yellow onions and saute. 15 to 20 minutes. of the olive oil until nearly smoking. or until done to your liking. 1 to 2 minutes more. tie the beef at 1-inch intervals along the length of the roast and season generously with salt. Carefully place the beef in the pan and brown 3 to 4 minutes per side. Transfer the beef to a platter and let cool to room temperature. until an instant-read thermometer inserted into the center of the meat registers 125℉ for very rare to rare. Bake until golden and crisp. Meanwhile. 3 to 5 minutes more.) In a saute pan over medium-high heat. about 25 minutes. Add the garlic and saute. (They will stay fresh for 5 to 7 days. reduce the oven temperature to 325℉. 7 to 10 minutes. about 20 minutes. at least 4 hours or up to 2 days. Using kitchen string. warm the remaining 2 Tbs. then store in an airtight container until ready to serve. warm 2 Tbs. until tender and golden. turning the beef occasionally. 130℉ for medium-rare. until the liquid is nearly evaporated. Arrange the peppercorns on a large plate in a thin layer and roll the beef in the peppercorns to coat evenly.
sliced 1/4" diagonally. finely chopped 2 cloves garlic. (about 50 slices) Preheat the oven to 350℉. Transfer the nuts to a work surface and coarsely chop them. at room temperature 1 long baguette. (about 3 ounces) 8 halves oil-packed sun-dried tomatoes. you can roast it a day or two in advance. to taste 1 lb. PESTO AND BRIE CANAPES 48 servings Source: Baguette Greats ½ cup pine nuts. To serve. wrap well and refrigerate until ready to serve. rind removed. Comments: Since the beef is served cold. of the caramelized onions. ripe brie. Spread the pine nuts on a baking sheet and toast for about 8 minutes. Arrange the crostini on a serving tray. Cover and refrigerate until ready to serve.Baguette Greats heat and let cool to room temperature. slice the beef crosswise into very thin slices (about 1/8 inch thick). drained and. In a small bowl. until golden. and top each with a slice of beef and 1 to 2 tsp. 54 . shaking the pan occasionally. After roasting. let it cool to room temperature. minced ½ cup freshly grated parmesan cheese ¼ cup olive oil ⅓ cup minced fresh flat-leaf parsley 1 tablespoon minced fresh basil freshly ground black pepper. This will also allow the meat to further absorb the pepper flavor. combine the sun-dried tomatoes with the garlic. Garnish each with a pinch of tarragon.
covered. Work with one sheet of phyllo at a time. Spread 1 rounded teaspoon of Brie on each baguette slice. basil and pepper. In a medium bowl. Cool. PHYLLO WRAPPED BRIE WITH CARAMELIZED ONIONS 12 servings Source: Baguette Greats 1 tablespoon butter 4 medium onions. keeping remaining sheets covered with plastic wrap until needed. (2 cups) 2 teaspoons sugar ¼ cup chopped toasted hazelnuts or walnuts 8 sheets phyllo dough. Top each with 1/2 teaspoon of the pesto. frozen. Place another sheet of phyllo dough on top of the first sheet. stirring occasionally. Add onion. vigorously beat the Brie. sprinkle with pine nuts and serve.Chapter 2: N-Z Parmesan. olive oil. Author Note: Choose a wedge of Brie that's soft in the center for these garlic-spiked bites from Word of Mouth in New York City. cut in thin wedges. sliced pear or apple wedges crackers Melt the 1 tablespoon butter in a large saucepan. Sprinkle sugar over onion. melted 8 ounces ripe brie or camembert cheese ¼ cup apricot jam 1 baguette French bread. Cook. Lightly brush one sheet of phyllo dough with some of the 1/4 cup melted butter. parsley. Stir in hazelnuts or walnuts. for 10 to 15 minutes more or until browned. 55 . and brush with butter. stirring occasionally. Cover and cook over medium low heat about 15 minutes or until onion is tender and golden.. thawed ¼ cup butter. You can toast the bread slices for a crisper base.
Brush phyllo with butter. jam and onion mixture. chopped 1 large red onion. Repeat with remaining phyllo. chopped 1 cup water ⅔ cups cider vinegar ⅔ cups firmly packed brown sugar 3 ounces dried tart cherries. Let stand 5 to 10 minutes. Slice one round of Brie or Camembert in half horizontally. fruit wedges. (32 to 36) -presentation--- 56 . butter. thawed 4 ½ tablespoons chopped fresh rosemary 1 32 oz wheel of brie. Top with other half of Brie. Place bottom half in center of phyllo stack. toasted --cheese and phyllo--1 cup unsalted butter. Wrap phyllo up and over filling. Cut a 12" circle from the stack. Cover and chill up to 24 hours. top with 1/4 of the caramelized onion-hazelnut mixture. finely chopped 2 teaspoons grated lemon peel ½ teaspoon salt ⅛ teaspoon cayenne pepper ½ cup blanched slivered almonds. Serve with bread. Place one wrapped Brie round in an 8x8x2 inch baking pan or two rounds in a 13x9x2 inch baking pan. or crackers. 1 tablespoon jam and another 1/4 onion mixture. discard trimmings. (¾ cup) 1 ½ tablespoons chopped fresh rosemary 3 cloves garlic. Spread with 1 tablespoon apricot jam.Baguette Greats Repeat with two more sheets of phyllo. brushing with butter. PHYLLO WRAPPED BRIE WITH ROSEMARY-APRICOT CHUTNEY 16 servings Source: Baguette Greats --chutney--12 ounces dried apricots. fresh phyllo pastry sheets or frozen. Brie. Bake in a 400℉ oven about 20 minutes or until golden. (2 sticks) melted 1 lb. pleating phyllo as needed to cover and slightly twisting phyllo on top.
Chapter 2: N-Z fresh herb sprigs. Brush pastry with butter. Unroll pastry. Reduce heat to medium-low. Spread 1 1/2 cups chutney evenly over cheese. brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). (such as rosemary. stirring until sugar dissolves. Arrange 2 more stacked phyllo sheets on work surface. overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. trim phyllo corners. arranging 1 short side parallel to edge of work surface. Place Brie in center of phyllo. Use hand and metal spatula to transfer wrapped cheese to prepared 57 . Lift phyllo and fold onto top of cheese. Place 2 more stacked sheets atop first set of 2 sheets. stirring occasionally. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets. (Can be made 1 week ahead. set aside. Repeat layering 1 more time with phyllo. Transfer 2 stacked phyllo sheets to work surface. Brush folded pastry with butter. forming approximately 17-inch oval. thinly sliced thinly sliced apples To Make Chutney Combine all ingredients except almonds in heavy large saucepan. Mix in almonds. Chill until cold. sprinkle 1 1/2 tablespoons rosemary over.) Using sharp knife or scissors. Bring to boil over medium-high heat. about 3 hours. Transfer chutney to bowl. Continue to lift phyllo in sections and to fold snugly over top of cheese. sage. then 2 more stacked sheets atop second set of 2 sheets. keep chilled. about 25 minutes. chives) additional dried fruits fresh French bread baguettes fresh asparagus. butter and 1 1/2 tablespoons rosemary.) Assembly of cheese and phyllo: Brush heavy large baking sheet with butter. Slide hand under 1 rounded corner of phyllo. Cover. Cover with plastic wrap and damp kitchen towel. simmer until most liquid has evaporated and chutney is thick.
baguette slices and apple slices around cheese. minced ½ teaspoon salt ⅛ teaspoon cayenne pepper 36 slices French baguette ¾ cup frozen peas. about 25 minutes.) Cool cheese on sheet 45 minutes. Continue folding pastry loosely over itself. (If cheese leaks from pastry during baking. pinching to force top slightly open and forming rose. forming 2 more roses. Place atop cheese. (Can be made 1 day ahead.) Position rack in center of oven and preheat to 400℉. press piece of foil over tear in pastry. dried fruit. keep chilled. Roll up strip into coil. Place 1 phyllo sheet on work surface. Presentation Using metal spatula. covering opening completely. PINTO BEAN HUMMUS 36 servings Source: Baguette Greats 1 cup dried pinto beans Water. fold 1 inch of pastry over. Starting at 1 long side. continue baking. Arrange herbs. to cover beans ½ onion 2 tablespoons lemon juice 2 tablespoons tahineh ¼ teaspoon ground cumin 2 cloves garlic. Cut cheese into wedges.Baguette Greats baking sheet. Repeat with 2 more sheets of phyllo. forming 1-inch-wide strip of pastry over. covering roses loosely with foil if browning too quickly. Chill 3 hours. thawed ¾ cup diced cooked carrots 58 . Cover with plastic. Gather bottom edge of coil together. forming 1-inch-wide strip of pastry. Continue folding pastry loosely over itself. Place rose atop uncovered center of cheese. Bake cheese until pastry is deep golden brown. Brush with butter. transfer warm cheese to large platter. Brush with butter.
cut 1" batons 6 eggs 4 slices jamon serrano or jambon de bayonne 59 . 0 cholesterol.97 gram fiber. thinly sliced 4 plum tomatoes. tahineh. Add onion. salt and cayenne pepper. PIPERADA VASCA WITH IDIAZABAL . Cool beans to room temperature. Bring to boil. Drain beans and puree in food processor. Each serving: 76 calories. 0. cut 2" batons.EGGS WITH SHEEP'S CHEESE 4 servings Source: Baguette Greats 4 tablespoons extra-virgin olive oil 20 mixed piquillo and anaheim chilies. 120 mg sodium. Finish by spooning about 1 tablespoon corn onto each of remaining toasts and pressing into hummus. Spread scant tablespoon hummus onto each. cumin. Spoon about 1 tablespoon peas onto each of 12 toasts and press peas lightly into hummus. Add lemon juice. Add additional water. 14 grams carbohydrates. 1 gram fat. and puree until smooth. This recipe yields 36 servings. Spoon about 1 tablespoon carrots onto each of 12 more toasts and press into hummus. chopped 1/2" dice with seeds and juice 1 12 oz sl bacon. then reduce heat and simmer until beans are tender. about 1 1/2 hours. Toast bread slices.Chapter 2: N-Z ¾ cup corn kernels Put beans in 3-quart saucepan and cover with water. garlic. if necessary. 3 grams protein. seeds removed 1 medium red onion.
Cook slowly 2 to 3 minutes and place in oven 2 minutes. chicken or turkey sausages. Beat the eggs and pour into pan. When eggs are set and cheese has melted. total. about 12 to 14 minutes. finely chopped 1 can (14 oz. smoking. finely chopped 2 large garlic cloves. casings removed 2 tablespoons olive oil ½ small yellow onion. stirring only once to distribute peppers. Add peppers. plus more. place 1 piece of Jamon on each plate. remove both pans from oven. Spoon eggs over Jamon and serve toast on side. In a 10-inch saute pan. Place Idiazabal cheese on baguette slices and place on pan in oven. (ea 1" thick) Preheat oven to 425℉.Baguette Greats 4 slices idiazabal cheese 4 slices baguette -. 60 . garlic and bacon and cook until very soft. POLENTA CROSTINI WITH SAUSAGE TOPPING Servings: -Source: Baguette Greats For the polenta: 2 cups chicken stock 1 cup milk ¾ teaspoons salt 1 cup slow-cooking polenta 2 tablespoons unsalted butter ⅓ cup grated ParmigianoReggiano cheese 2 fresh pork. Add tomatoes and cook 2 minutes. Meanwhile. about 1/2 lb. onion.) diced plum tomatoes with juice 1 small bay leaf ½ teaspoon salt ¼ teaspoon freshly ground pepper. heat oil until.
until no trace of pink remains. 12 to 15 minutes. stir in the sausage and the basil. Using a slotted spoon. and keep warm while you brown the polenta. Stir in the butter and cheese and remove from the heat. Mound the hot polenta in the pan and. Cook. Add the sausages and cook. 5 to 7 minutes. Heat a large nonstick or cast-iron fry pan over medium heat. combine the stock.Chapter 2: N-Z to taste 1 tablespoon finely chopped fresh basil 3 tablespoons unsalted butter. Rinse an 8-by-12-inch baking pan with cold water and shake it dry. Turn and brush the other 61 . bay leaf. Reduce the heat to very low. transfer the sausage to a double thickness of paper towels to drain. about 5 minutes. Season with pepper. Cover with a kitchen towel and let rest at room temperature for at least 1 hour. using a spatula repeatedly dipped in very hot water. pepper and bring to a simmer. Reduce the heat to a simmer. stirring occasionally. salt and the 1D4 tsp. Add the polenta in a slow. Discard any fat from the pan and wipe out with a paper towel. Add the onion and garlic and sautÈ until softened. Place under the broiler about 3 inches from the heat source and broil until golden and crisp. Discard the bay leaf. Stir vigorously with a wooden spoon every 1 to 2 minutes until the grains of polenta have softened. milk and salt and bring to a boil. melted To make the polenta. thin stream. spread the polenta into a layer a little less than 1/2 inch thick. Add the tomatoes. In batches if necessary. in a heavy saucepan over high heat. stirring and breaking up the meat. about 10 minutes. Preheat a broiler. transfer the pieces to a broiler pan and brush the tops with half of the melted butter. whisking constantly. Return the pan to medium heat and warm the olive oil. about 5 minutes. until the liquid has evaporated and the mixture is quite thick. Cut the polenta into 32 pieces.
shallot. about 4 minutes more. brushed with melted butter and broiled until crispy. crumbled 2 baguettes French bread. POLISH SAUSAGE PATE EN CROUTE 1 servings Source: Baguette Greats 28 ounces smoked kielbasa sausage ¼ cup butter. sour cream. Add parsley and basil and 62 . at room temperature 4 green onions. using on/ off turns. Transfer the polenta pieces to a platter and top each with a small dollop of the warm sausage topping. mustard. 11x2 inches Skin sausage and cut into 1-inch pieces. Add green onions. Cream butter in processor.Baguette Greats sides with the remaining butter and broil until golden. Comments: These hearty appetizers use bite-size pieces of crispy polenta. After the polenta is cooked on the stovetop. Serve immediately. chopped 3 tablespoons sour cream 2 tablespoons Dijon mustard 1 tablespoon fresh lemon juice 2 teaspoons prepared horseradish 1 shallot. horseradish. Return sausage to processor. instead of toasted baguette slices. Finely chop sausage in a food processor using on/off turns. minced ¼ teaspoon freshly ground black pepper 3 ds Tabasco sauce 3 tablespoons chopped fresh parsley ½ teaspoon dried basil. to hold a savory sausage topping. Then the polenta is cut into pieces. pepper and Tabasco and blend. lemon juice. it is poured into a baking pan and allowed to stand until firm. Transfer to a large bowl.
Serve at room temperature with mustard sauce and radishes. and pepper and parsley. at least 500 degrees. Do not tear crusts. Place eggplant directly on the oven rack in the middle of the oven and roast the eggplant until it is tender. Cut ends from breads. cracked away from the skin 2 pinches ground allspice Coarse salt. Remove centers. The roasted eggplant will look like a flat tire when you remove it from the oven. Pulse 63 . Keep the slits facing up so that the eggplant does not loose liquids as it roasts.Chapter 2: N-Z blend using on/off turns. to taste Freshly-ground black pepper. about 20 minutes. Add cooked eggplant flesh and juice to food processor and combine with garlic. leaving a 1/2-inch shell. salt. to taste 1 handful flat-leaf parsley tops A drizzle extra-virgin olive oil 1 whole-grain baguette or other long crusty bread. sliced at the bread counter Preheat oven to highest setting. POOR MAN'S CAVIAR: EGGPLANT SPREAD 10 servings Source: Baguette Greats 1 medium. Slice breads into 1/2-inch-thick rounds. Wrap breads tightly in foil and refrigerate overnight. Pack sausage mixture tightly into hollow breads. firm eggplant 1 clove garlic. Using a sharp utility knife. Cut 2 or 3 slits into whole eggplant. I use the handle of a wooden spoon to do this. carefully peel skin away from eggplant flesh. allspice.
Tidbit: Mixed olives and selections of Italian sheep's milk cheeses are suggested accompaniments to this menu to round out your buffet. to taste Freshly-ground black pepper. thinly sliced 1 cup mixed sprouts . and coarsely chopped .Baguette Greats grind the eggplant into a paste. Roast at 400 degrees 10 minutes. 64 . The seeds of the eggplant will make the spread resemble caviar eggs. to taste ½ large tomato. gills removed 2 teaspoons balsamic vinegar Olive oil cooking spray Salt. PORTABELLO MUSHROOM SANDWICH WITH TOMATO RELISH 2 servings Source: Baguette Greats 2 portabello mushrooms. turn and roast 10 minutes more.(6" to 8" long). and so the name: poor man's caviar. This recipe yields 10 servings. surround a bowlful of spread with crusty bread rounds. Sprinkle with salt and pepper and set on baking sheet lined with foil. split lengthwise 1 avocado. Transfer to a serving dish. They require no recipe or preparation and add something to the offering overall.(abt 3/4 cup) 2 tablespoons minced ginger root 2 tablespoons sliced green onion 1 tablespoon mirin or rice wine 2 baguettes . seeded. Cut mushrooms in half. Place them on the buffet near the eggplant caviar and bread.(packed) Brush mushrooms with vinegar and spray both sides lightly with cooking spray. add a drizzle of olive oil. Cool. To serve.
green onion and mirin in small dish. Spread cut sides of baguettes with tomato relish. Each serving: 366 calories. (about 1/2 loaf) 1 bunch radishes. This recipe yields 2 servings. 4. avocado and sprouts. Arrange mushroom halves on 1 side of each sandwich. if needed). 513 mg sodium. 49 grams carbohydrates. if desired To make the Petal Butter: Whip together the softened butter and sour cream in a small bowl until well incorporated and fluffy. Serve within 1/2 hour. then tomato mixture. lightly French baguette. RADISH SANDWICHES WITH PETAL BUTTER 6 servings Source: Baguette Greats 4 tablespoons lightly salted butter. (10 or 12 radishes) extra edible flowers for garnish. Cut in half (secure with toothpicks. minced 1 tablespoon edible. Then fold in the dill and chopped. edible flower petals. 16 grams fat. Close sandwiches.Chapter 2: N-Z Combine tomato. 0 cholesterol. Lightly press together. Adjust seasonings with salt and pepper. 65 . about 3 tablespoons per side.07 grams fiber. mildflavored wildflower petals. 8 grams protein. ginger. softened 1 tablespoon sour cream 1 ½ teaspoons fresh dill.
1/8. to taste 4 ounces goat cheese Preheat an electric panini press according to the manufacturer's instructions. cut into 1/4-inch-thick slices ¼ cup plus 2 tsp. peeled. Place sandwiches on a platter and sprinkle a few edible flower petals over sandwiches. if desired. peeled 2 red bell peppers. Extra bread can be saved for another use. Working in batches. ROASTED RED PEPPER PESTO CROSTINI Servings: -Source: Baguette Greats 1 baguette.to 1/4-inch slices.Baguette Greats To assemble sandwiches: Thinly slice radishes with a sharp knife or a Japanese mandoline. extra-virgin olive oil 2 garlic cloves. then top with slices of radish. toasted 3 tablespoons grated Parmigiano-Reggiano cheese ¼ cup finely chopped fresh flat-leaf parsley 1 teaspoon fresh lemon juice pn of cayenne pepper Salt and freshly ground black pepper. Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.) Spread each bread slice with petal Butter. seeded and coarsely chopped 2 tablespoons slivered almonds. roasted. With a serrated knife slice the baguette into thin. place the bread slices on the preheated panini press and cook until light golden 66 . (You should have 24 to 26 slices.
of the parsley. Place the crostini in a single layer on a baking sheet. cheese. In the bowl of a food processor. Pulse until a coarse puree forms. the 2 tsp. Transfer to a baking sheet. ROUND CHALLAH WITH SEVEN SEEDS 16 servings Source: Baguette Greats ½ cup oil. 3 Tbs. Here. the lemon juice. Spread about 2 tsp. about 5 minutes. plus more 2 packages rapid-rise yeast (1/4 oz ea) ½ teaspoon pumpkin or sunflower seeds ½ teaspoon nigella or cumin seeds ½ teaspoon sesame seeds ½ teaspoon poppy seeds ½ teaspoon black sesame seeds ½ teaspoon caraway seeds 67 . the remaining garlic clove. Transfer to a platter and top each with about 1 Tbs. plus more ½ cup mild-flavored honey 2 teaspoons salt 4 eggs 2 cups very warm (not hot) water 3 cups whole-wheat pastry flour 5 cups unbleached white flour. crostini lend themselves to endless variations. Season with salt and black pepper. of the red pepper pesto. olive oil and the cayenne pepper. the almonds. of the goat cheese on each crostini.Chapter 2: N-Z brown. Set aside. While the crostini are still warm. Sprinkle with the remaining 1 Tbs. Preheat an oven to 350℉. rub the top of each one with 1 of the garlic cloves. Comments: A versatile Italian antipasti. Bake until the cheese is slightly soft and the crostini are warm. combine the red peppers. we top the grilled bread slices with creamy goat cheese and roasted red pepper pesto. parsley. 2 to 3 minutes.
3 cups unbleached flour and yeast in bowl of electric mixer and make a well in the center. cut out a circle of paper to fit pan and affix with a little cooking spray). 2 to 3 minutes. Punch down dough and let rest 5 minutes. Cool on a rack. Using your hands. starting from outside the coil into center. Sprinkle each type of seed separately over tops. honey. incorporating any additional flour gradually. it's always best to do some of the final kneading by hand. but may still be slightly moist and a little soft -. you might add too much air to the dough. salt and 3 eggs. Dough is ready when it is no longer sticky. roll out each piece into a small baguette shape and coil it to make a round. Set aside. 68 . Line 2 baking sheets or 10-inch round pans with parchment paper (if using round pan. Fasten end under circle with a gentle pinch. Stir together 2 cups pastry flour. Pour out mixture on floured surface and pour a little flour on top. Gradually mix in remaining 1 cup pastry flour and 2 cups unbleached flour. Scrape down sides with a spatula.Baguette Greats ½ teaspoon anise seeds Whisk together oil. about 45 to 60 minutes. Cut dough in half. Beat remaining egg and brush over each challah. Bake at 350 degrees until golden brown.something like an earlobe. until dough leaves sides of bowl (dough will still be somewhat sticky). Add oil mixture and mix on low to medium speed with dough hook attachment until thick batter is formed. Even if you use a mixer to mix the dough. Knead dough in a clockwise direction. Cover with a kitchen towel and place in a warm spot until dough rises and doubles in size. Transfer to baking sheets. about 25 to 30 minutes. 5 to 10 minutes. Otherwise. Oil a bowl and turn dough over in bowl so surfaces will not dry out. adding water gradually and whisking constantly to avoid curdling eggs.
sweet Italian sausage links.(15 oz) 2 cans cannellini beans. Brush with beaten egg mixed with a little water and then sprinkle a different garnish on each ball (sesame seeds. about 45 to 60 minutes. crushed 1 medium carrot. Bake at 350 degrees until browned. boneless skinless chicken thighs. Each serving: 325 calories. 9 grams fat. 9 grams protein. about 25 minutes. cumin seeds. oatmeal). Let rise again until dough doubles in size.63 gram fiber. rosemary. chopped 1 lb. 314 mg sodium. to taste 4 cloves garlic. Use remaining dough to make 3 larger balls (about size of tennis balls) and place in center of pan. 53 mg cholesterol. brushed with a littlt extra-virgin olive oil 1 tablespoon extra-virgin olive oil 1 slice bacon. cut bite size 1 teaspoon ground thyme = (or poultry seasoning) Coarse salt. 53 grams carbohydrates. This recipe yields 16 servings. caraway seeds. chopped 1 fresh or dried bay leaf ½ cup dry white wine 1 can diced tomatoes in puree . chopped 1 medium onion. chopped 1 celery rib.Chapter 2: N-Z Variation: Form part of dough into 9 balls somewhat larger than pingpong balls and arrange them around inside rim of 10-inch springform pan. RUSTIC MEAT AND BEAN POT 4 servings Source: Baguette Greats 1 lb. to taste Freshly-ground black pepper. drained 69 . 0. cut bite size 1 boneless 8-oz pork loin chop.
1/2" thick 8 ounces goat cheese log 70 . then add chicken and pork and brown cubes on all sides. and add garlic. Add extravirgin olive oil. SALAD OF BABY ASIAN GREENS W/ GOAT CHEESE CROUTONS 6 servings Source: Baguette Greats ¾ cups extra-virgin olive oil ¼ cup sherry vinegar. Place sausages on a broiler pan and cook 6 inches from heat source 15 minutes turning once. split lengthwise 1 clove garlic. heat a large skillet over medium-high heat. 3 minutes. This recipe yields 4 servings. Cook 5 minutes stirring occasionally. oregano or marjoram. Coarsely chop bread and scatter the chunks around the edge of the pan. Broil the split baguette until golden. (or) use fresh lemon juice 1 teaspoon garlic. cracked A drizzle extra-virgin olive oil Preheat broiler to high. Serve the cassoulet directly from the hot pot at the table. finely chopped 1 teaspoon sugar salt and pepper to taste 12 baguette slices. vegetables. Slice sausages on an angle and add pieces to the pot on the stove. salt. Season meats with thyme. then deglaze pan with the wine.Baguette Greats ½ crusty baguette loaf. 1 turn around the pan. Stir in tomatoes and beans and heat them through. and pepper. Meanwhile. minced 1 tablespoon mustard. Adjust seasonings and remove pan from heat. and chopped bacon. and bay leaf to the pot. grainy style 2 tablespoons thyme. Rub bread with cracked garlic and drizzle with oil. Cook bacon 1 minute.
71 . (optional) Recipe for 1. SAN FRANCISCO SOURDOUGH FRENCH BREAD 1 servings Source: Baguette Greats ----⅝ cups -Water. Place greens on individual serving plates. sugar. Toast the baguette slices in a 350℉ oven until crisp. garlic. and put one slice on each piece of toast. Meanwhile.5 lb loaf. For a mild sourdough: Place all ingredients except cornmeal in pan.washed and dried In a medium bowl. mustard. and whisk together to blend. Cut the goat cheese into 12 rounds. (for Welbilt/ Dak no Extra water needed) 1 cup Sourdough starter 3 cups Bread flour 1 teaspoon Salt 1 teaspoon Sugar 2 teaspoons Red Star yeast. bok choy or muustards . (except for Panasonic/ National machines Use 4 ts) Cornmeal. about 10 to 12 minutes. toss the greens to coat. and then distribute the croutons evenly and serve. place the greens in a large bowl. mizuna. mibuna koomatsu.Chapter 2: N-Z 10 ounces mixed baby Asian greens taatsoi. salt and pepper. combine the olive oil. select Dough setting and press Start. herbs. vinegar. Stir the dressing well and add just enough to moisten the greens (there will be some dressing left over).
Baguette Greats For the sourest sourdough: In a medium bowl. and place covered dough in oven to rise. then turn it off. remove bread pan and turn out dough on floured countertop or cutting board. Then combine mixture with the rest of the ingredients except cornmeal in pan. Remove from oven. With a plant mister. With a sharp knife or razor blade. combine the water. slash and X or # on top. to taste 18 sea scallops 2 tablespoons extra-virgin olive oil = (or vegetable oil) 4 scallions chopped Crab dip. To preserve crisp crust. starter (room temp). Place loaf (loaves) on a baking sheet that is well greased or sprinkled with cornmeal. SCALLOPS WITH BACON AND SCALLIONS 6 servings Source: Baguette Greats 5 slices bacon Salt. store bought 72 . Select Dough setting and press Start. Cover and let stand in a warm place until very sour and bubbly. On the oblong loaf. Bread can be loosely covered or left out for up to 2 days before it dries out completely. Remove pan from oven to preheat it). cool on wire racks. Preheat oven to 400℉. Bake 25 to 30 minutes until golden brown. Let rise in warm oven 30-45 minutes until doubled. slash the rolls or baguettes straight down the center about 1/2" deep. mist each loaf with water (or brush with water). misting with water twice more at 5-minute intervals. (Hint: to warm oven slightly. On the round loaf. turn oven on Warm for 2 minutes. to taste Freshly-ground black pepper. make 3 diagonal slashes. do not store in plastic wrap or bags. When dough has risen long enough the machine will beep. Shape dough into one 12" oblong loaf or one large round loaf or two 18" thin baguettes or eight french rolls. Turn off bread machine. and half of the flour. from 24 to 48 hours.
sliced at bakery 1 lb. Place the crab dip on a large serving platter or board and surround with asparagus spears and sliced baguette. for dipping and spreading. under broiler or in microwave.Chapter 2: N-Z Asparagus spears. sliced at bakery counter Crisp bacon in frying pan. wedge Saga blue 1 log goat cheese . top scallops with chopped bacon bits and scallions by scattering them evenly over the plattered scallops. any variety 1 baguette. Sear scallops 2 minutes on each side or until caramelized and opaque. To serve. When bacon is crisp.(6 oz). drain and chop.(10 oz ea) ½ lb. Transfer to a platter and cover loosely with foil. wedge Brie with herbs ½ lb. Season scallops with salt and pepper. red. This recipe yields 6 servings. or green) 73 . then place 9 scallops in the pan. grapes. 1 turn of the pan. whichever you prefer. To very hot skillet. in small bunches = (black. Set aside. SOFT CHEESE BOARD 10 servings Source: Baguette Greats 2 tins smoked almonds . add 1 tablespoon oil. Work on the dip while bacon cooks. Preheat a nonstick pan over high heat for scallops. Place party picks in a shot glass or small dish and set them on/near platter. Repeat with remaining scallops. an inch apart. blanched 1 crusty baguette.
Serve within 1/2 hour. Arrange cheeses with baguette slices and clusters of grapes.112 mg sodium. coarsely chopped 16 small arugula leaves. spread single layer on baking sheet. 35 grams fat.(6" to 8" long). split lengthwise 2 tablespoons currants 6 tablespoons toasted walnuts. 21 grams protein. This recipe yields 10 servings. Arrange arugula leaves and cucumbers over 1 side of each semi-baguette. room temperature 3 tablespoons whipping cream or milk 2 baguettes . Cut in half (secure with toothpicks. This recipe yields 2 servings. thin slices To toast nuts. 58 mg cholesterol.73 grams 74 . Use back of spoon to lightly press in place. 1. Close sandwiches. Spread on cut sides of baguettes. 2. Bake at 350 degrees until lightly browned and fragrant. stems trimmed 14 slices peeled English cucumber. dividing evenly. Beat cheese and cream in small dish to make paste. about 8 minutes. if needed). 41 grams carbohydrates. Each serving: 552 calories. lightly press together. Place a few spreaders near cheeses and set out where guests will gather. Stilton cheese. STILTON CHEESE SANDWICH WITH ARUGULA 2 servings Source: Baguette Greats ¼ lb. watching carefully so they do not burn. Sprinkle currants and walnuts over cheese.Baguette Greats Pour nuts into large snifter and set on cheese board.
chopped ½ onion. mozzarella and Asiago) Salt. chopped 2 tablespoons all-purpose flour ½ cup dry white wine 1 cup chicken or vegetable stock ½ cup half-and-half or heavy cream 1 can artichoke hearts in water .(15 oz). to taste 1 round loaf crusty bread. and squeezed dry in kitchen towel 1 ½ cups shredded Italian 4 cheese blend = (provolone.Chapter 2: N-Z fiber.(10 oz ea). chopped 2 tablespoons chopped fresh thyme leaves = (or 2 tspns dried thyme) ½ small red bell pepper. Parmesan. and coarsely chopped 2 boxes chopped spinach . drained. sliced at bakery/bread counter in market To a medium saucepot preheated over moderate heat. STOVETOP SPINACH AND ARTICHOKE DIP 8 servings Source: Baguette Greats 2 tablespoons extra virgin olive oil 1 tablespoon butter 3 cloves garlic. seeded. bottom hollowed out to use as serving bowl 1 loaf multigrain or whole wheat baguette. top removed and cubed. 75 . to taste Freshly-ground black pepper. add about 2 tablespoons extra-virgin olive oil. 2 turns of the pan in a slow stream. defrosted.
add artichokes. When sauce returns to a bubble. Stir in half-and-half or cream. Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. rubbed to a paste 1 tablespoon capers or chopped sour pickle 2 tablespoons chili sauce 1 teaspoon grated onion 1 teaspoon Worcestershire sauce 3 ds Tabasco sauce salt. This recipe yields 8 servings.the bowl is the best part as it absorbs juices from the dip. When butter melts. softened 1 can anchovy fillets. soft breadcrumbs 1 long baguette French bread 76 . add chopped red pepper. spinach and cheeses. to your taste. Sprinkle in flour. Sprinkle in thyme leaves. add garlic and onions to the pot. Keep stirring until cheeses melt and sauce is well combined. Whisk in wine and reduce by half. Cook flour 1 minute. Saute mixture a minute more. Whisk in stock and thicken sauce 1 minute. stir to coat vegetables. at room temperature ½ cup minced watercress 1 tablespoon fine. Saute 2 minutes. Reserve extra dip to warm and refill as necessary. to taste ½ cup butter. STUFFED FRENCH BREAD 24 servings Source: Baguette Greats 3 3 oz pkgs cream cheese.Baguette Greats Add butter to oil. Add salt and pepper and adjust seasonings. Cut up bread bowl when baguette slices are gone -.
for garnish Place garlic cloves in a saucepan with 3 cups water and bring to a boil. SWEET GARLIC SOUP WITH FROMAGE BLANC CROUTONS 6 servings Source: Baguette Greats 2 cups garlic cloves. cut into thin slices before serving (about 3/8 to 1/2 inch per slice). Remove from heat and season with salt and pepper. Drain and repeat process twice. Add creme fraiche and return to a boil. Fill the cavity of the lower half with the cheese mixture. piling it up so that when the top half of the bread is pressed over the lower. Worcestershire. onion. Cream the butter. divided 1 cup creme fraiche salt. Wrap very tightly in foil and chill overnight. Blend until 77 . to taste ½ cup fromage blanc (or use fresh goat cheese) 6 egg yolks chopped fresh chives. Return thrice-cooked garlic to saucepan. Tabasco and salt.Chapter 2: N-Z Cream the cheese until smooth. Using a very sharp knife. the entire cavity will be filled up. capers. Reduce by one quarter. Spread the entire cavity of the upper half with watercress butter. to taste freshly-ground black pepper. Add the anchovy paste. Split the bread lengthwise and remove the center. Thin to a stiff spreading consistency with liquid from the caper or anchovy container. peeled 4 cups chicken stock 10 slices baguette. add the watercress and crumbs and mix. add chicken stock and 4 slices of bread and bring to a boil. chili sauce.
Baguette Greats smooth with submersion blender and place on low heat until ready to serve. In a large bowl whisk together eggs. or brioche) Preheat oven to 350℉. Place 1 crouton in each bowl and garnish with chives. Bake until just firm. pecans and bread. whisk in egg yolks and divide among 6 hot bowls. Stir in vanilla. cream and milk. blending thoroughly. Meanwhile. Italian loaf. Brush a large baking dish (10. toast remaining 6 slices of baguette and smear with fromage blanc.by 14-inches) with 2 tablespoons of butter. This recipe yields 10 to 12 servings. 1 hour. then cut into squares to serve. SWEET POTATO-PECAN BREAD PUDDING 10 servings Source: Baguette Greats 4 tablespoons butter 4 eggs 1 cup light-brown sugar 3 cups heavy cream 1 cup milk 1 teaspoon vanilla ½ teaspoon cinnamon ¼ teaspoon nutmeg 2 cups pureed tender-roasted sweet potatoes 1 cup pecans 6 cups cubed day-old bread (such as French baguette. To serve. brown sugar. 78 . Cool pudding in dish on a baking rack until just warm. sweet potato pure. Stir in remaining 2 tablespoons butter and pour into baking dish. spices. remove from heat.
15 to 18 minutes. Top with chopped smoked almonds. chopped 8 ounces softened cream cheese ½ cup mayonnaise 2 teaspoons prepared Dijon style mustard .Chapter 2: N-Z SWISS AND BACON DIP 6 servings Source: Baguette Greats 8 slices center-cut bacon. Brown bacon in nonstick skillet over medium high heat. chopped ½ cup smoked almonds.(rounded) 1 ½ cups shredded Swiss cheese 3 scallions. or sliced whole-grain baguettes) Preheat oven to 400 degrees. This recipe yields 6 servings Variation: Swiss and Bacon Dip with Horseradish . coarsely chopped === DIPPING SUGGESTIONS === Baby carrots A selection of spiced flat breads = (cocktail-sized pumpernickel or rye breads. 79 . Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges. mayonnaise. combine cream cheese. Place dip on a platter and surround warm casserole with breads and carrots for dipping. Drain crisp bacon bits on paper towels. In a mixing bowl. Dijon. Swiss and scallions with cooked bacon.Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.
Preheat an electric panini press to medium-high heat according to the manufacturer's instructions. anchovies. Arrange the baguette slices on a baking sheet and brush them lightly on both sides with the olive oil. peeled 1 tablespoon minced fresh flatleaf parsley To make the tapenade. then add the olive oil and pulse briefly. in a food processor. such as Kalamata or black niÁoise. parsley. combine the olives. stopping once or twice to scrape down the sides of the bowl.Baguette Greats TAPENADE CROSTINI Servings: -Source: Baguette Greats For the tapenade: 1 ½ cups pitted mild brinecured olives. garlic. Pulse once or twice to combine roughly. finely chopped 1 ½ tablespoons cognac or brandy 1 ½ tablespoons fresh lemon juice ½ teaspoon freshly ground white pepper ¼ cup extra-virgin olive oil 1 baguette. grill the bread on the preheated panini press according to the manufacturer's instructions until lightly golden and crisp. lemon juice and white pepper. Working in batches. about 3 minutes. rather than a smooth puree. Transfer the crostini to a platter and lightly rub the top of each slice 80 . or a combination 2 tablespoons roughly chopped anchovy fillets 1 ½ tablespoons coarsely chopped fresh flat-leaf parsley 2 garlic cloves. cognac. Set aside. The texture should be chunky. cut into 1/4-inch rounds ¼ cup extra-virgin olive oil 1 garlic clove.
brush with olive oil.Chapter 2: N-Z with the garlic clove. minced garlic. basil. Sprinkle with Parmesan (if using). Makes 16 slices. Place on baking sheet and broil until lightly browned on each side. combine tomatoes. Spoon tomato mixture over top. halved 1 tablespoon Olive oil 2 tablespoons Freshly grated parmesan (optional) In bowl. If tomato mixture has been refrigerated. and salt and pepper to taste. Spread about 1 Tbs. lightly packed 1 Garlic clove. let stand for 15 minutes or cover and refrigerate for up to hours. Comments: Before chopping the anchovy fillets. diced ¼ cup Chopped fresh basil. 81 . broil brushchetta for 1 minute. of the tapenade on each crostini and sprinkle with parsley. Slice bread in 1"-thick slices. TOMATO BRUSCHETTA W/ FRESH BASIL 16 servings Source: Baguette Greats 2 lg Tomatoes. minced 1 Half loaf french or italian bread or 1 french baguette 1 lg Garlic clove. Rub cut side of garlic clove over one side of bread. be sure to rinse them and pat dry.
Cover and cook until all the clams are open. peeled. peeled. about 4 to 5 minutes. thinly sliced 1 cup julienned rhubarb 12 littleneck clams 1 cup dry white wine 20 cockles 2 tablespoons butter 2 tablespoons red wine vinegar 4 cups ribbon-cut escarole 2 red bell peppers. Add cockles to littleneck pan and cover. divided 2 garlic cloves. seeded and cut 1/4" julienne 1 tablespoon black olive paste 12 thin slices baguette. assemble crostini by first mixing roasted peppers. roasted. about 6 to 8 minutes. olive paste and remaining oil together. ripe pear. Divide pepper mixture among 12 toasts and place three on the rims of each of 4 plates. Add littleneck clams and wine and bring to a boil. clams and cockles among plates and serve. cored and diced 1 small firm. Add vinegar and escarole and season with salt and pepper.Baguette Greats WARM SALAD OF CLAMS AND COCKLES WITH ESCAROLE AND RHUBARB 4 servings Source: Baguette Greats 6 tablespoons extra virgin olive oil. Cook until cockles open. cored and diced ½ cup dried cranberries 82 . heat 4 tablespoons olive oil until smoking. about 1 minute. peeled. WINTERTIME BRIE 16 servings Source: Baguette Greats ¾ cups chopped 1 small apple. toasted In a 12-to 14-inch saute pan. Stir through then divide escarole. Add garlic and rhubarb and cook until softened.. Meanwhile.
apple. Preheat oven to 350℉. To serve. Spread with 2-1/4 cups of the fruit mixture. uncovered. apple juice. approximately 25-30 minutes. Spoon remaining fruit mixture onto center top of Brie Wheel. or apple jack 2 lbs. Bake Brie. cranberries. Cut Brie wheel in half horizontally to make two layers. Place remaining half of Brie on top of fruit with rind-side facing up to enclose the fruit. wheel ripe brie. in a 350 oven until it melts and the edges and the center is warm. In a large bowl. 83 . spread melted Brie onto sliced Baguette. well chilled 1 large baguette French bread. apple juice or apple jack. thinly sliced* *toasted if desired. Add wine. rind-side down. Do not overcook as it will be runny and difficult to spread. pear. Seal with plastic wrap and refrigerate up to two days. . in a serving dish.Chapter 2: N-Z ½ cup pecans ⅓ cup rose wine. Set mixture aside to allow fruit to marinate and soften for 2 hours. pecans. Place one layer. combine dates.
57 all-purpose flour. 31 = (available in specialty foods case of. 78 (white. 56 --chutney---. 9 84 . 7 anise seeds. 26 anchovy fillets. 77 (such as french baguette. 18 === salad ===. 72 = (provolone. 71 / " thick diagonally. total. 26 (2 to 3 inches in diameter). 60 additional dried fruits. 24 (4 ounces). 3 a drizzle extra-virgin olive oil. 30 12 oz sl bacon. 75 ancho chilies or chilies. 21 (available. 70 a littlt extra-virgin olive oil. 82 (1/2 stick) unsalted.Baguette Greats °°°°° Index . 40 = (black. 75 = (such as thyme. 3 = (or 2 tspns dried thyme). 79 === herb croutons ===. 18 === crostini ===. 6. 44 and zoji machines. 3 === dipping suggestions ===.. 56 -water. 69 = (or vegetable oil). 63. 32 === caesar dressing ===.. 35 (8-ounce) ca low-fat sour cream. 5. 75 = (or poultry seasoning). 81 (or any hard. 41 (24 inches long). 79 about 1 lb.. 79 = (day old bread works too).(15 oz). 16 about 1/2 lb. 56. 5 ****dippers****. 3 === accompaniments ===. 55 artichoke hearts in water . 56 = (1-inch baby potatoes may be. 18 === shallot vinaigrette ===. 59 3 oz pkgs cream cheese. 19. 28 and connective tissue. 8 and peeled. 5 (abt 12 to 15 pcs). 24 (8 ounces). 19 -. 21 (not marinated). 35 and sliced into 1/4" strips. 31 (optional). 69 a selection of spiced flat breads. 26 and cut into fine julienne. 8 anchovies. 68 applejack. 71 --cheese and phyllo---. 43 (or use fresh goat cheese). 7 (or other blue cheese). 47 apricot jam. 29. 20 ****fondue****.. 76 32 oz wheel of brie. 44 -----. 73 = (cocktail-sized pumpernickel or rye. 75 artichokes.
44 basil. 62.. 66 cherry tomatoes. 37 casings removed. 1 baby carrots. 3 capers. 75. 82 butter or margarine. 35. 42. 40 capers or chopped sour pickle. 20. 20. 18 camembert cheese round. 46 best-quality tomato paste. 19 cheese. 46 celery stalks. 15. 19. 69 boneless skinless chicken thighs. 64. 64 baby artichokes.(2 bunches). 73 au jus gravy. 78. 8 baguette. 66 black sesame seeds.. 10 can (14 oz. 64 basic tomato sauce. 48 canned tomatoes. 69 boxes chopped spinach . 52 cheddar cheese sharp. 26.. 32 asparagus is excellent. 13 canola-oil cooking spray. 28 black olive paste. 7. 37 center-cut piece of beef. 51 baguette slices. 67 blanched slivered almonds.). 38 arugula greens . 73. 37 canola oil. 20. 12 baguettes . 38. 53. 20 bunch radishes. 40 avocado. 43.. 83 bread -... 9 baguette french bread. 19 cans cannellini beans. 75 asparagus. 20 brown sugar. 32 chicken broth. 33. 55. 47. 62 balsamic vinegar. 81 breads. 80 baguette (1 lb. 56. 24. 26.(6" to 8" long). 74 baguettes french bread. 75 chicken stock. 3 as kalamata or black. 13. each). 76.(10 oz ea). 60 cauliflower. 39. 58 celery hearts. 55 baguette loaf. 25. 6 bread flour. 55. 1. 22. 66 baguettes. 5 bread crumbs in food. 79 bacala. 52. 26 chicken or vegetable stock. 40. 60. 28. 65 bunch thyme. 39. 79 brie. 26. 34 boneless 8-oz pork loin chop. 18 cans campbell's cheddar. 35. 82 black pepper. 60 can anchovy fillets. 69 cans water-packed artichoke. 22 butter. 54. 76 caraway seeds. 36 black nicoise. 20 cayenne pepper. 60. 76 can tomatoes. 56 bn radishes. 24 canola oil for frying. 47 beef broth. 70 baguette. 9 celery rib. 80 asiago). 22. 47 bell pepper. 48 beef bouillon cubes.) diced. 5 asparagus spears. 17. 75 bread. 15 broccoli. 11. 67 carrots. 69 celery stalk. 27. 21. 48 bay leaves.Index arugula. 71 bread or 1 french baguette. 47. 9 caesar dressing. 16 baguettes (8 oz. 77 85 . 15 brussels sprouts.
47 divided. 58 diced roasted red bell. 46. 75 chopped garlic. 7. 55 chopped toasted walnuts. 18. 75 cubed day-old bread. 56 86 . 28. 73 crusty baguette loaf. 75 coarsely chopped . 30 diced shallots or red onion. 59 chopped andouille sausage*. 74 custard sauce or whipped cream.. 55 cream cheese. 30 chopped fresh thyme leaves. 77 chopped fresh herbs. 16 cinnamon. 56. 3. 45 cut in thin wedges. 8 cider vinegar. 52. 45 cut into 1/4-inch-thick. 41.. 56 chopped fresh tarragon. 64 coarsely chopped fresh.Baguette Greats chili sauce. 70 cubed. 63. 24. 32. 80 cooked chorizo. 52 coarsely ground black pepper. 41. 30 chopped artichoke hearts. 82 dried oregano. 19 clove garlic. 73 counter in market. 77 cremini mushrooms. 55 cut into 1-inch pieces. 24. 11. 22 cooking spray. 16. 62 chopped fresh rosemary. 40 cornichons or baby gherkin pickles. 18 chopped mint. 8 choriceros.(abt 3/4 cup). 45. 24 crumbled gorgonzola. 78 currants. 29 cored. 23. 75 counter of market. 80 coarsely cracked peppercorns. 18. 18. 35 chopped tomatoes with. 30 diced tomatoes in puree . 82 cocktail wieners. 27 chopped onion. 72 cracked black pepper. 3 chopped fresh italian parsley. 17. 58 dried tart cherries.. 23 day-old baguette. 78 cinnamon french toast sugar. 31 chopped fresh basil. 62 dried cranberries. 82 drained and. 30 chopped fresh parsley. 35 cloves garlic. 54 dried apricots. 52 dried pinto beans. 44 corn kernels. 22 clove fresh garlic. 8. 59 cornichons. 76 chilies. 30. 32 cornmeal. 14 cut crosswise into 12 slices. 66.. 43. 18. 69 coarsely chopped. 53 chopped fresh thyme. 13 cinzano rosso sweet vermouth. 45 chopped toasted hazelnuts or. 37 crusty baguette.(15 oz). 24. 28. 40 crab dip. 35. 54. 14 diced cooked carrots. 62 dijon-style mustard. 42 crushed red pepper flakes. 18 crackers. 12. 69 dijon mustard. 56 coarse salt. 66 dark rum. 81 chopped fresh basil or. 39 crisp baguette. 18 chopped fresh chives. 39. 19 cognac or brandy. 71 counter. 10 crosswise. 56 cilantro. 47 creme fraiche. 40. 56 dried basil. 13 day old bread [cubed]. 46 cockles.
14 fresh or thawed frozen peas. 28. 17. 66. 53. 3. 21 finely-chopped shallots. 11 fresh or dried bay leaf. 8. 13. 51 fresh basil leaves. 82 extra-virgin. 69. 16. 8. 66. 75. 81 freshly grated parmesan cheese. 62 freshly ground black pepper. 51 fresh phyllo pastry. 44 fresh whole squid -. 5. 77 for sprinkling*. 31 edible. 39. 27 fresh parsley. 16. 3 dry red wine.. 28. 60 freshly ground white pepper. 18 fennel seeds. 36. 3. 65 fresh fava beans. 5. 33. 72. 22. 26. 78 eggs -. 11 fine sea salt. 56 fish fumet. 47 freshly ground black pepper. 22. 72. 28. 77 87 . 29. 36 feta cheese. 7 freshly-ground black pepper. 33 french bread baguette. 16. 13 for the baguette toasts:. 6. 36 flat-leaf. 80 freshly-grated cadiz cheese. 3 ds tabasco sauce. 27. 51 egg yolks. 33 fresh french bread baguettes. 57 fresh herb sprigs. 21 fresh cranberries. 63. 77 eggs. 46. 60 fresh sausage links.. 57 fresh lemon juice. 66 finely chopped fresh basil.Index dried thyme. 75 extra virgin olive oil.. 59. 70. 60 finely chopped fresh.. 23 fresh dill. 47 freshly ground pepper. 46 finely-chopped. 76 dungeness crab meat. 6. 60 for the tapenade:. 62. 65 extra virgin olive oil. 65 french bread. 65. 40. 69. 21 freshly grated parmesan. 64. 36 fine sea salt and freshly. 80 french baguette. 24. 62. 39 dry white wine. 37 firmly packed brown sugar. 69. 27 finely-grated gruyere cheese. 54. 75 freshly-ground black pepper. 3. 32. 80 fine. 65 egg. 54 freshly ground pepper. 16 for the polenta:. 22 dry sherry. 57 fresh basil. 34. 36 fingerling potatoes. 56 fresh pork. 45. 25. 67. 80. 18. 47. 52. 19 french bread -. 80 fat-free baguette or. 32. 82 ds garlic powder. 80 fresh log chevre*. 32. 5 extra edible flowers. 28 flat-leaf parsley. 52 ficelle or thin baguette. 5. 17 fresh bread crumbs. 69 fresh or frozen cranberries. 11. 40. 45 dry herbs work too). 1 finely chopped. 8. 35. 27 fillets. 17. 59. 80 for garnish. 1. 32. 21. 22. 60. 23. 76 fine dried bread crumbs. 41. 31 firm oily fish such as swordfish or shark.. 21 extra-virgin olive oil. 61 finely minced fresh cilantro. 5 fresh asparagus. 39. 33.
21 inch thick --. 36. 4. 5 hot sauce. 45 in specialty stores). 50 green onions. 32 grated lemon peel. 70 grand marnier or other. 32. 38 kirsch or cherry brandy. 47 juice of 1 lemon. 12 frozen peas.. 75 garlic clove. 16. 54 ham. 66 green apples. 44 large chicken livers. 66. 70.Baguette Greats freshly-ground white pepper. 32 half-and-half or heavy cream. 24 granulated garlic. 16. 80. 8. 4. 70. 8 green olives. 77 frozen chopped spinach. 6.. 76 grated parmesan. 60 large garlic heads.chopped. 18 hot dogs. 78 italian parsley. 5. 9. 37. 11 head romaine lettuce.. 5.. 15. 17 large shallot. 32 grated onion. 81 half-and-half. 3 heavy cream. 48. 28. 33. 62 green parts only (2. 3. 38 grated gruyere or swiss. 58 frozen. 52. 56 large ripe tomatoes. 60. 69 half loaf french or italian. 40 goat cheese. 19 large baguette french. 45. 26 large garlic cloves. 58. 18. 5 grated fontina cheese. 1 ground thyme. 44 italian loaf. 58 ground pepper. 46 lb. 78 herb croutons. 37 heads fennel or. 66 goat cheese log. 8. 52. 64 large tomatoes. 9 heads garlic. 1 ground cumin. 47 large red onion. 18 head-on shrimp. 18 grated parmesan-style soy cheese or whey. 80. 63 fromage blanc. 5. 46. 18 grapes. 83 large bell peppers. 1. 39 large tomato. 32 grated parmesan cheese. 39.. 6 kalamata. 16 large onion. 81 garlic cloves. 36 from the skin. 82 garlic oil. 35 large globe eggplant. 21 jack cheese. 24 hearts. 58 88 . 62 italian baguette -. 18 granulated onion. 36 large yellow onion. 12. 28 green onion . 9. 18 grated parmigiano-reggiano. 63 head rocket (or see note). 21. 1 julienned rhubarb.. 55 garlic. 52 leaves. 75 halves oil-packed sun-dried. 77. 82 jumbo asparagus. 24 lemon juice. 17. 16 kalamata olives. 46. 69. 22. 52. 73 grated asiago. 41 inches. 23. 5 grated parmesan-style soy cheese. 41 large onions. 46. 63. 56 grated nutmeg.. 20 hot paprika. 19 handful flat-leaf parsley tops.
40 or.(abt 8 oz). 4 light-brown sugar. 67 olive oil. 12 onions. 69 medium fennel bulb. garlic cloves. 1. 55 medium red onion. 54 minced fresh flat-leaf. 81 olive oil cooking spray. 80 minced fresh parsley. 73 long baguette. 67 nonstick. 76 mirin or rice wine. 27 minced ginger root. 5. 30. 48. 45 mild-flavored honey. 14. 69 medium onions. 5 medium carrot. 7 muenster. 29 nutmeg. 7 more yeast for panasonic or. 3. 81 lg tomatoes. 19 or a combination.. 64 olive-oil or vegetable-oil. 67 milk.(packed). 40 mayonnaise. 44 lg garlic clove. 9. 59 mixed sprouts . 81 lg. 80 olives or a combination. 5 or 1 teaspoon dried. 45. 63 packages rapid-rise yeast . 78 oil. 9 minced fresh basil.). 63 medium asparagus spears. 40 pear or apple wedges. 29 orange liqueur. 17 peeled seeded cucumber. 32 market. 35 medium leek . garlic powder. 54 long baguette french bread. 55 pecans. 12. 3. 37. 64 minced watercress. 45 marinated mushrooms. country or mousse-style. 23 other long crusty bread. 48. 18 low-salt chicken broth. 50 peppers. 21. 59 or olive oil as needed. 79 medium.(1/4 oz ea). 28. 42. 30 89 . 18 log goat cheese . 67 paprika. 6. 64 mixed baby asian greens. 75 loaf of fat-free bread.(4 oz). 46 minced garlic. 28 onion.(6 oz). 17 pepper. 82 loaf multigrain or whole wheat baguette. 20 mussels. 7 nigella or cumin seeds.. 65 littleneck clams. 11 light mayonnaise. 83 peeled garlic cloves . 60. 54. 41 or 1tbsp. 12 parmesan. 22. 58. 27. 59 medium red onions. 80 pate. 50. 78 light-green parts only. 15. 60.(to 3). 29 olives. 71 mixed piquillo and anaheim. 42. 75 onion (6 oz. 54.Index lengthwise. 54. 51. 37. 41. 76 low-fat silken tofu . 52. 35. 1. 78 minced canned anchovies. 44 medium shrimp. 22. 78. 37 mustard. 31. 80 or jambon de bayonne. 50 parsley. 64 more water for welbilt/dak. 35. 70 national machines. 40. 48 mushrooms. 26. 16. 51 parmesan cheese . 24 orange zest. 5. 47 parmesan cheese. 27 medium onion. 66.grated. 27 lightly salted butter. 52.
20 raisins. 71. 79 scallions chopped. 82 seeded and minced. 62 processor. 78 radishes. 67 pureed tender-roasted. 16. 51 poppy seeds. 51.. 33 ripe pears. 45 sea scallops. 55 ripe cantaloupe. 32. 72 scrubbed and debearded. 36 pieces. 67. 6. 75. 8 seeds removed. 54 ripe brie or camembert cheese. 82 rose wine. 40 pumpkin or sunflower seeds. 62 shallot oil. 82 red wine vinegar -or more. 35 rubbed to a paste. 80 round loaf crusty bread. 52 plum tomatoes. 75 round ripe brie cheese. 66 plus more. 66. 51 pn salt. 17 reduced-fat or regular mayonnaise. 23 red bell peppers. 64 powder. 7. 71 red wine vinegar. 56. 26 pimiento (sweet pepper). 75 sesame seeds. 60. 60. 45. 52 rinsed. 37 salt. 29 pinch cayenne pepper. 40. 21. 40 roasted. 41 roughly chopped anchovy. 27. 82 ricotta cheese. 76. 67 shallot. 24 plain yogurt. 16 pitted mild brine-cured. 8. 58. 59 segments from a star anise. 80 pitted prunes. 67 portabello mushrooms. 48 pickled onions. 45 saffron threads. 70 salt-packed anchovy fillets. 46 ripe brie. 42 plain nonfat yogurt. 18 prepared dijon style mustard (rounded).Baguette Greats pesto. 72 see * note. 54 pitted and coarsely chopped. 36. 26. 83 rosemary. 22 ribbon-cut escarole. 12 plus 2 tsp. 52 red star yeast. 41 scallions. 36 serving bowl. 76 saffron. 59 plum tomatoes with juice. 43 ripe round brie cheese. 24 roast beef slices. 66 salt and pepper to taste. 3 shaved bottarga. 82 red onion. 46 seeds and juice. 5. 11 red-wine vinegar. 66 pn of salt. 26 ripe avocados. 6 provolone or mozzarella cheese slices. 60 plus 2 tablespoons grated parmesan cheese.. 60 pn of cayenne pepper. 64. 33.. 72. 66. 12 removed. 36 pinches ground allspice. 46 salt and freshly ground. 33. 26 sargento fancy supreme. 6. 77 salt and cayenne or. 79 prepared horseradish. extra-virgin.. 13 pn pepper. 32 piece orange peel. 3. 25 90 . 52. 37. 28. 44 seeded and cut 1/4" julienne. 41.. 63 pine nuts.
. 65 softened cream cheese. 45 slice bacon. 35.baguette . 24 slices. 64 sliced mushrooms. 15 sliced french bread baguette. 35 soup. 34 softened. 19 sour cream. 50 slices center-cut bacon. 41. 8. 21 stalks celery. 8 stewed tomatoes. 8. 33 slices bread . 19 snipped or chopped fresh chives. 70. 37 small firm. 75 shredded parmesan cheese*. 77 slices baguette -. 52. 69 slice baguette -. 40 sherry vinegar. 79 slices day-old unseeded italian bread or baguette. 82 small fresh hot chilies. 48. 5 slices baguette or good. 26 small yellow onion. 5 sliced toasted almonds. 50 slices 1/2 inch thick. 38 shredded italian 4 cheese blend. 66 slow-cooking polenta. 50 stick butter. 65 sourdough baguette. 71 91 . 75 small shallot. 31 shredded swiss cheese.. 32 soft blue cheese. 33.. 16 slices bacon. 62. 74 strip dental floss. 79 shrimp. 70 shiitake mushrooms. 21 sprigs fresh flat-leaf parsley. 34 steamed broccoli florets. 74 slightly crushed. 71 spanish onions. 55. 46 small garlic clove. 32 sonoma dried tomato halves. 36 squeezed dry in kitchen towel. 22 shredded cooked chicken. 82 small arugula leaves. 36. 15.french. 58 slices french bread baguette. 59 slices peeled english cucumber. 20 smoky links. 19 skinned sea bass or halibut or snapper. 13. 21 sliced almonds. 14.. 41 slices fresh baguette. 23. 40. 60 smoked almonds. 36 small yellow onion. 31 sourdough starter. 7.Index sheets or frozen. 74 small bay leaf. 45 stick. 60 slices baguette or french. 3. 60 slices jamon serrano.. 47. 29 substituted). 25 slices french baguette. 37. 79 smoked kielbasa sausage. 31 such as luques or picholines. 5. 60 small clams. 75 squid ink. 79 some for drizzling. 45 small red bell pepper. 62 smoked sausage. 56 sheets phyllo dough. 26 small mussels.diagonal. 72 slices baguette. 23 stilton cheese.. 6 slices idiazabal cheese. 24 slivered almonds. 23. 28 such as red snapper or bass. 46. 36 sugar.. 24 strips for garnish. 30 sliced green onion. 32 stemmed. 66 slices . 55 sherry. 3 small white non-oily fish. 45 sourdough baguettes**. 60 small apple.
7. 20 unbleached white flour. 46 very warm (not hot) water. 29 thin rounds. 78 sweet red pepper . 8. 74 tomato. 52. 44 walnut halves. 83 whipping cream or milk. 14. 73 tips reserved. 37 white miso paste. 69 sweet paprika. 30. 13. 58 tenderloin. 67 uncooked shrimp. 18. 74 white and pale. 11 yeast.Baguette Greats sun-dried tomato sprinkles. 78 vanilla extract. 25 thin slices baguette. 55 water. 52 92 . 1 white fish such as rock cod. 14 whole-grain baguette or. 16. 16 tomatoes. 16 to 3 medium leeks). 31. 3 triple-cream brie cheese. 5. 70 vanilla. 52 the bread counter. 56. 5 trimmed of membranes. 73 wedge gorgonzola dolce italian . 5 sun-dried tomatoes. 14. 63 whole-wheat pastry flour.chopped.(8 12 oz). 77 toasted. 13.. 1 to taste. 71 tabasco. 50 sweetened condensed milk. 11 tins smoked almonds . 43 wedge saga blue. 13 taatsoi. 54. 30 unsalted butter. 58 wedge brie with herbs. 7 yellow onion. 25 vegetable oil. 56. 59 worcestershire sauce. 76 x olive oil. 63 thin baguette slices. 23 vegetable cooking spray. 6.. 67 with seeds and juice. 5. 38 tomatoes. 46 tahineh. 37 whole eggs.(10 oz ea). 1. 47. 61 use fresh lemon juice. 57 thinly sliced leeks. 60. 67 vin santo. 11 x salt. 43 walnuts. 82 thinly sliced apples. 1 thyme. 54 too). 56 toasted walnuts. 34 turkey. 18. 73 wheel ripe brie. 48 sweet italian sausage links. 26 trimmed of stems. 33. 70 thyme sprigs (or more). 6 sweet potatoes. 20 turkey ham. 45 vegetable dippers. 32 to taste. 38 virgin olive oil. 61 to 1 1/2 t lemon juice. 18 white wine. 26 vinaigrette.
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