Tag Archives: bread

Toast with wild mushrooms and farmer cheese

Serves 6

  1. 1lb hedgehog, chanterelle or porchini mushrooms
  2. 2tb butter
  3. 3tb white wine
  4. 3tb parsley
  5. 3 1/2in x 6in slices sourdough
  6.  2/3 cup farmer cheese
  7. 1tb chives
  8. 1-1/2tb olive oil
  • Cook 1-2 for 5-7 minutes. Add 3-4 and cook for 2 minutes. Set aside.
  • Spread bread with cheese and top with mushrooms and 7-8. Halve and serve.

Sheet pan roast pork and bread salad

Serves 8

  1. 2 1lb pork tenderloins
  2. 3tb balsamic vinegar
  3. 2tb whole mustard
  4. 1tb brown sugar
  5. 1tsp cornstarch
  6. 12in baguette, cut into 1in pieces
  7. 1 red onion, cut into 1in pieces
  8. 1 yellow squash, cut into 1in pieces
  9. 1 red bell pepper, cut into 1/2in strips
  10. 1/2 cup olive oil
  11. 1tb capers + 1tb brine
  12. 1 clove garlic
  13. Half an english cucumber, quartered lengthwise and cut into 1/4in pieces
  14. 6oz cherry tomatoes, halved
  15. 1/2 cup basil
  • Rub tenderloins with 1tb each 2-3 mixed with 4-5 and place in the middle of a baking sheet. Toss 6-9 with 4tb oil and add to baking sheet. Roast in the middle of a 450 degree oven for 20 minutes, stirring veggies and bread and rotating sheet after 10 minutes.
  • Rest pork for 10 minutes and slice. Toss bread and veggies with remaining ingredients and serve.

Quick olive-herb focaccia

Serves 6

  1. 1lb pizza dough
  2. Olive oil
  3. 4tb chopped olives
  4. 1/2tsp fresh herb such as thyme, rosemary or oregano
  5. 1/2tsp salt
  6. 1/2tsp pepper
  • Press dough into a 13in x 9in baking dish or 10in round pan and make several indentations over surface. Brush with oil and top with remaining ingredients. Bake for 30 minutes at 400 degrees and serve.

Quick garlic rolls

Makes 10

  1. 2lb pizza dough
  2. 1 egg
  3. 4tb olive oil
  4. 1 clove garlic
  5. 1/2tsp fresh herbs
  6. 1/2tsp salt
  7. 1/4tsp pepper
  8. 1/4tsp red pepper flakes
  • Divide dough into 10 balls, brush with egg and bake at 375 degrees for 15 minutes.
  • Brush rolls with remaining ingredients and bake for another 15-20 minutes. Serve.

Breakfast tacos with homemade tortillas and salsa roja

Chorizo or potato can be substituted for each other

Serves 4-6

  1. 10oz flour
  2. 1-1/4tsp salt
  3. 5tb shortening, cut into 1/2in pieces
  4. 2/3 cup warm water
  5. 1lb plum tomatoes, cored and chopped
  6. 2 cloves garlic
  7. 1tb lime juice
  8. 1/4tsp red pepper flakes
  9. 1 small bunch cilantro
  10. 2 jalapenos
  11. 1tsp vegetable oil
  12. 4oz chorizo
  13. 4oz russet potato, peeled and cut into 1/2in cubes
  14. 1 small onion
  15. 12 eggs
  16. Cheese
  17. Scallions
  18. Limes, cut into wedges
  • Whisk 1-2 and rub in shortening until texture resembles coarse meal.
  • Stir in water and knead into a smooth ball. Divide into 12 2tb portions and roll into 1tb balls. Cover and chill for 30 minutes – 2 days.
  • Meanwhile, microwave 5-6 in an uncovered bowl for about 4 minutes or until steaming and releasing liquid. Drain for 5 minutes and process with 7-8, 1 jalapeno and 2tb cilantro. Set aside.
  • Roll tortilla dough into 6in circles and layer between 6in squares of parchment.
  • Heat oil in a 12in skillet over medium heat and wipe out with a paper towel. Cook tortillas on one side for 1 minute or until spotty and brown, flip and cook for another 30-45 seconds, transfer to plate and cover with a dish towel. If making ahead, layer between parchment, wrap in plastic and chill for up to 3 days, covering with clean towel and microwaving at half power for 20 seconds to rewarm.
  • Cook 12-13 for 6-8 minutes over medium heat. Add onion and remaining jalapeno for 5 minutes.
  • Add eggs for 1.5-2.5 minutes. Reduce heat to low and continue cooking for 30-60 minutes. Divide over tortillas and serve with salsa and 16-18.

French toast casserole

Serves 6-8

  1. 7tb butter, melted
  2. 5-1/4oz brown sugar
  3. 1tb cinnamon
  4. 1/2tsp nutmeg
  5. 18 slices potato bread
  6. 2-1/2 cups whole milk
  7. 6 eggs
  8. 4tb toasted nuts
  9. Powdered sugar
  • Brush 1tb butter in a 13in x 9in baking dish. Whisk 2-4 and layer 3tb on bottom of dish, top with 6 slices bread and brush with 1-1/2tb butter. Repeat.
  • Whisk 6-7 and pour into dish; dish can be stored in fridge for up to 12 hours at this point. Top with 3tb remaining brown sugar mixture. Top with nuts.
  • Bake in the middle of a 350 degree oven for 30 minutes. Brush with remaining butter and cool for 15 minutes. Dust with powdered sugar and serve.