Croutons

Jun 12, 2009 - Modified From Martha Stewart INGREDIENTS2 tablespoons unsalted butter, melted 1/3 cup extra-virgin olive oil 1 loaf (8 to 10 ounces) rustic Italian bread, cut into 3/4-inch pieces 1 teaspoon salt 1/2 teaspoon freshly ground black pepper DIRECTIONS

Preheat oven to 350 degrees.

Combine butter and olive oil in a large bowl. Add bread cubes, and toss until coated. Sprinkle with salt and black pepper; toss until evenly coated.

Spread bread in a single layer on an 11-by-17-inch baking sheet.

Bake until croutons are golden, about 15-20 minutes.

Makes 3-4 cups of croutons. - 0 Comments

Autumn Panzanella

Mar 03, 2009 - Autumn PanzanellaFrom Michael Chiarello INGREDIENTSCroutons: 1/4 cup unsalted butter 12 cups crust-free cubed day-old bread (1/2-inch cubes)* 3/4 cup finely grated Parmesan Freshly ground black pepper Dressing: 2 tablespoon unsalted butter 2 yellow onion, coarsely chopped Sea salt, preferably gray salt Freshly ground black pepper 6 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil 2 tablespoons warm water Salad: 1/4 cup olive oil 1 pound fresh wild mushrooms, thickly sliced or quartered 2 tablespoons finely minced fresh thyme leaves 2 tablespoons finely minced garlic Salt and freshly ground black pepper 3/4 cup thinly sliced celery heart (on the diagonal), plus some chopped leaves 1/4 red onion, very thinly sliced onion-soup style 2 ounces baby arugula or spinach leaves Grated Parmesan DIRECTIONS

For the croutons: Preheat the oven to 350 degrees F.

Melt 1/4 cup butter in a large skillet over moderate heat and cook until it foams.

In a large bowl, pour the butter over the 12 cups cubed bread and toss to coat.

Sprinkle with Parmesan and freshly ground black pepper. Toss to season all of the bread.

Transfer the bread to a baking sheet.

Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes.

Let cool. Croutons can be made 1 day ahead and stored in an airtight container.

For the dressing: Melt the butter in a small skillet over moderately low heat.

Add the yellow onion and saute until soft, about 15 minutes.

Season with salt and pepper.

Add the vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of the skillet.

Transfer to a blender or food processor and puree until smooth. - 0 Comments

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Tuna With Tomatoes, Cucumbers, Capers, and Bread

Sep 06, 2008 - Adapted from A16 Food + Wine by Nate Appleman INGREDIENTS1/2 pound country bread 3/4 cup extra virgin olive oil 2 Persian cucumbers or 1 English (hothouse) cucumber 1 pound tomatoes, cored and quartered 1 tablespoon capers, soaked 30 minutes and chopped 5 basil leaves, coarsely torn Kosher salt 1 tablespoon red wine vinegar 3/4 cup olive oil-packed tuna, drained DIRECTIONS

Preheat the oven to 350°F.

Tear the bread into bite-sized pieces.

In a large bowl, toss the bread with about 1/2 cup olive oil, coating the bread evenly. Spread the pieces in a single layer on a rimmed baking sheet, and toast for 10 minutes, or just enough for the bread to turn slightly golden. Remove from the oven and let cool.

Slice off a piece of the cucumber and taste it. - 1 Comment

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Beer and cheese bread

Aug 20, 2008 - By David Myers and Simon King from The Hairy BakersThe Hairy Bikers have turned to bread, pies and pastries in their new series, tasting the best that British bakeries have to offer. Here is just one of my favourites form this weeks show. INGREDIENTS4 tsp sugar 2 tsp dried yeast 450ml/16fl oz brown ale, at room temperature 520g/1lb 2½oz strong white bread flour, plus extra for dusting 320g/11oz wholemeal flour 200g/7oz cheddar cheese, grated 75g/2½oz parmesan cheese, grated 50g/2oz powdered milk 1½tsp salt 1½tsp mustard powder 2 free-range eggs, beaten 2 tsp fennel seeds 1 free-range egg, white only, for glazing DIRECTIONS1. - 0 Comments

Poppy Seed Bread

Aug 01, 2008 - Cooking With Rachel and Friends INGREDIENTS1 box golden butter cake mix 1 [3 oz.] box instant lemon pudding 1 small can poppy seeds 1/2 c. cooking oil 4 eggs 1 c. hot water DIRECTIONSAdd oil to first 3 ingredients. - 1 Comment

Panzanella

Jun 17, 2008 - PanzanellaFrom Martha Stewart INGREDIENTS1 garlic clove 2 pounds ripe beefsteak tomatoes, cored and cut into large chunks 1 medium red onion, peeled and thinly sliced 5 tablespoons extra-virgin olive oil 3 tablespoons red-wine vinegar Coarse salt and freshly ground pepper 5 one-inch-thick slices day-old Tuscan-style bread 4 (about 12 ounces) Kirby cucumbers, peeled and sliced 1 cup packed fresh basil leaves DIRECTIONS

Place garlic on a cutting board; hit it with the side of a large knife to break it open a bit.

Place tomatoes, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.

Place bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. - 0 Comments

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Banana Bread Recipe

May 06, 2008 - www.elise.comThis is the best Banana Bread Recipe that I have tried. INGREDIENTS3 or 4 ripe bananas, smashed 1/3 cup melted butter 1 cup sugar (can easily reduce to 3/4 cup) 1 egg, beaten 1 teaspoon vanilla 1 teaspoon baking soda Pinch of salt 1 1/2 cup of all-purpose flour DIRECTIONSMethod No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). - 1 Comment

Peanut Butter Bread

Mar 24, 2008 - Peanut Butter BreadFrom Paula Deen INGREDIENTS2 cups all-purpose flour 1/3 cup sugar 1 teaspoon salt 4 teaspoons baking powder 1 1/2 cups milk 1/2 cup peanut butter DIRECTIONSPreheat oven to 375 degrees F. Combine dry ingredients. Add milk and peanut butter. - 1 Comment

Easter Bread

Mar 22, 2008 - Allrecipes.com"This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color." - 3 Comments

Pineapple Sweet Bun - 菠蘿包

Mar 09, 2008 - Website - http://wasabicowgirl.blogspot.com/2006/07/pineapple-buns-bor-lor-bao.html Pictures - http://blog.roodo.com/poplarswindy/archives/2506125.htmlThis is a delicacy in Hong Kong and is consumed mainly for breakfast or tea. Despite its name, there isn't any pineapple inside. Instead, it is the sugary crust on the surface which reminded people of a pineapple's skin. - 0 Comments