36 posts tagged “bread”

Irish Soda Bread
Makes 2 loaves

4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon sugar
1 1/2 tablespoons caraway seeds
1 cup raisins
1 3/4 cups well-shaken buttermilk
2 tablespoons unsalted butter, melted

Preheat oven to 375 F. Butter and flour a large baking sheet, knocking off excess flour.
Sift together 4 cups flour, baking soda, and salt into a large bowl and stir in sugar, caraway, and raisins. Add buttermilk and stir just until dough is evenly moistened but still lumpy.

Transfer dough to a well-floured surface and gently knead with floured hands about 8 times to form a soft but slightly less sticky dough. Halve dough and form into 2 balls. Pat out each ball into a domed 6-inch round on baking sheet. Cut a 1/2-inch-deep X on top of each loaf with a sharp knife, then brush loaves with butter.

Bake in middle of oven until golden brown and bottoms sound hollow when tapped, 35 to 40 minutes. Transfer loaves to racks to cool completely.

Stuffed Pork Tenderloin
Yields 4-6 servings

1 package of 2 tenderloins (about 2 pounds), butterflied
1/4 cup honey
1/2 cup whole-grain mustard
4 tablespoons butter
3 slices whole grain bread, toasted and ground into breadcrumbs in a food processor
2 tablespoons butter, melted
2 boxes frozen spinach, defrosted, drained and squeezed dry
Salt and freshly ground black pepper
1 orange, juiced and 1/2 zested
1 egg, beaten

Preheat the oven 475°F. Butterflying a tenderloin: Trim the silver skin or connective tissue with a very sharp, thin knife. Place the tenderloin on a cutting board vertically then slice through the tenderloin about a 1/3 of the way down the side.

Fold that flap open and give it a light pounding using a mallet or the back of a small sauté pan. Turn the cutting board 180 degrees and slice into the tenderloin 2/3 of the way down on the other side so that it opens up like an accordion or a business letter. Give that side a light pounding, so that the whole tenderloin is flat, rectangular and ready to be stuffed and rolled up. Repeat with other tenderloin. In a small bowl, combine the honey and mustard. In a large mixing bowl, add the breadcrumbs, melted butter, spinach, salt, pepper, orange zest and the beaten egg, stir to combine.

Brush the honey mustard mixture on the inside of the butterflied tenderloins. Spread the spinach mixture evenly over the honey mustard leaving a one-inch border. Roll the tenderloins back up and place them seam side down on a nonstick baking sheet. Coat them with olive oil, salt, pepper and the orange juice, pop them into the oven and roast for 15-20 minutes, or until the internal temperature reaches 140-145°F. Let meat rest, transfer to a carving board, slice and serve.

French Onion Soup
Serves 8

10 medium yellow onions, (about 4 1/2 pounds), halved, peeled, and thinly sliced
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon dried thyme
Coarse salt and ground pepper
3 (14 1/2 ounces each) reduced-sodium chicken broth
3/4 cup dry red wine
4 toasted multigrain bread
4 ounces sliced Swiss cheese

Preheat oven to 450 degrees;. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.

Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.

Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.) If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles. To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.

Panzanella
Serves 6

1 clove garlic
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 day-old Tuscan-style bread
4 (about 12 ounces) Kirby cucumbers, peeled and sliced
1 cup packed fresh basil leaves

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. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add cucumbers, basil, and bread to tomatoes. Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove.

Variations: Try adding bocconcini (cubed fresh mozzarella), roasted bell peppers, sliced fresh fennel, or capers. Experiment using other seasonal vegetables.

Fresh Tuna BLT
Yields 4 servings

1 tablespoon extra-virgin olive oil, plus some for drizzling
8 slices bacon or turkey bacon
2 avocados, pitted and peeled
1/2 lime, juiced
Salt and freshly ground black pepper
4 fresh tuna steaks (about 4-6 ounces each), sliced across separating the tuna into 2 thin steaks
1 tablespoon chipotle powder
8 slices whole grain bread, toasted
1 head bibb or Boston lettuce, leaves torn from the core
2 vine-ripe tomatoes, sliced into 8 slices
1 bag fancy potato or tortilla chips

Preheat a large skillet over medium-high heat with 1 turn of the pan olive oil, about 1 tablespoon.  Add the bacon and cook until crisp on both sides.  Remove from the skillet to a paper towel-lined plate to drain.  Break the bacon slices in half and reserve. Let the skillet cool a bit and wipe it out with a paper towel for the tuna. Place the avocados in a bowl along with the lime juice and some salt and pepper, smash until some what smooth with a fork, reserve.

Toast the bread slices under the broiler but keep an eye on it so it doesn't burn! Preheat the skillet over medium-high heat. Sprinkle the thin tuna steaks with the chipotle powder, drizzle a little olive oil over them and transfer to the skillet. Cook on each side for 2-3 minutes or until it reaches desired doneness.

To assemble the sandwich, spread the avocado mash on a slice of bread. Top with a slice of tuna, 2 half-pieces of crispy bacon in an X, some lettuce, a slice of tomato, another piece of tuna, 2 more half-pieces of bacon, more lettuce and another slice of tomato. Slather the last piece of bread with a little more of the avocado mixture and place it on top of the sandwich.  Place a toothpick in each of the 4 corners of the sandwich then cut the bread into 4 triangles -- the toothpicks will help hold it together.  Serve with chips alongside.

Wild Mushroom Crostini
Yields 15 servings

1 ounce dried porcini mushrooms
3 garlic, peeled
1/2 cup flat-leaf parsley, chopped
1/2 teaspoon salt, plus more to taste
1 long Italian or French bread, sliced 1/4 inch thick on the diagonal
Extra-virgin olive oil, for bread
1/2 tablespoon fresh thyme leaves, (about 5 sprigs)
3 tablespoons unsalted butter, or as needed
3 tablespoons olive oil, or as needed
2 shallots, peeled and finely chopped
Freshly ground black pepper
1/2 Cup dry white wine
2 Pounds assorted wild mushrooms, such as shiitake, cremini, oyster, and chanterelle, cut into 3/8-inch slices

In a bowl, combine dried porcini and 1 1/2 cups hot water. Let sit until soft, about 15 minutes. Remove from soaking liquid. Carefully pour off liquid, leaving sediment in bowl; reserve liquid. Coarsely chop porcini. Chop together garlic, parsley, and salt. Make crostini by grilling or toasting bread under broiler. Brush lightly with extra-virgin olive oil. Season with salt and pepper.

In a large sauté pan, heat 1 tablespoon butter and 1 tablespoon oil over medium-low heat. Add porcini, shallots, and thyme, and cook, stirring often, until shallots wilt, about 10 minutes. Season well with salt and pepper. Add wine, and cook over medium-high heat until liquid is almost completely reduced, 5 to 7 minutes. Add reserved porcini liquid, and cook until almost completely reduced again, 5 to 7 minutes. Remove from heat, transfer to a small bowl, and set aside.

Rinse skillet, dry, and return to high heat. Starting with the firmest, cook wild mushrooms in two batches using a tablespoon of butter and oil for each batch. Season well with salt and pepper, and reduce heat to medium. Cook, stirring often, until mushrooms are nearly tender, 5 to 10 minutes. Keep in a large bowl while second batch cooks.

Return all the mushrooms to the pan. Add porcini and parsley mixtures. Cook over medium-high heat until garlic gives off an aroma, 2 to 3 minutes. Adjust seasonings, and remove pan from heat. Transfer mushrooms to a bowl and serve with crostini, or spoon a bit of the mushroom mixture on each slice of crostini and arrange on a plate.

Chicken Salad Sandwiches
Yields 4 servings
10 min prep

1 (13 ounce) canned chicken, drained
1/2 apple, sliced and chopped small
1/4 cup shredded carrots
1/4-1/2 cup sliced celery
1/2 cup red grapes, sliced in half
1 cup mayonnaise or ranch dressing
1/2 cup chopped and toasted pecans
2-4 leaves lettuce
1 sliced cucumber
2-6 slices bread, for sandwiches

Combine first seven ingredients in medium size bowl, stirring until moist. Serve on bread or toast with sliced cucumber and lettuce. Spread additional dressing or mayonaise on bread as desired.

Caesar Salad
Serves 4

If you prefer not to use the raw egg yolk in this recipe, substitute one tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.

For the croutons:
6 one-inch slices of ciabatta or another crusty white bread,cut into 3/4-inch cubes 
3 tablespoons extra-virgin olive oil 
1 teaspoon minced garlic 
1 tablespoon fresh flat-leaf parsley,minced 
Coarse salt (to taste) 

For the salad:
2 cloves of garlic,halved 
2 large egg yolks 
1 tablespoon Dijon mustard 
4 to 5 anchovies 
2 tablespoons of freshly squeezed lemon juice 
Coarse salt and freshly ground pepper to taste 
6 tablespoons extra-virgin olive oil 
2 heads romaine lettuce,washed and dried thoroughly and torn into 2-inch pieces 
Grated Parmesan cheese (to taste) 
 
1. FOR THE CROUTONS:
Preheat oven to 350°. In a medium-size bowl, toss bread cubes with remaining crouton ingredients. On a parchment-lined baking sheet, toast croutons until golden brown, 10 to 15 minutes. 

2. FOR THE SALAD:
In a large wooden bowl, using a wooden spoon, mash halved garlic cloves to a fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy 

3. Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings. 
 

Winter White Chicken Stew
Recipe courtesy of Rachael Ray
Yields 4 servings

2 tablespoons extra-virgin olive oil
1 cup all-purpose flour
Salt and freshly ground black pepper
3 1/2 pounds boneless, skinless chicken breasts, cut into large pieces
1 fresh bay leaf
3 cloves garlic, chopped
1 onion, chopped
1 large bulb of fennel, cored and chopped
3 large Yukon gold potatoes, peeled and cut into one-inch chunks
1 cup of dry white wine
3 cups chicken stock
1 cup green Sicilian olives, pitted
1/4 cup pine nuts
1/2 cup flat-leaf parsley leaves
Zest and juice of 1 lemon
1 loaf crusty bread

Place a large pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Place the flour on a plate, season the chicken pieces liberally with salt and pepper then transfer chicken to the flour. Toss to coat the pieces then shake off any excess flour. Transfer chicken to the hot pot and brown all the pieces for about 5 minutes, giving it a stir every now and then. Add the bay leaf, garlic, onion, fennel, half of the fennel fronds and the potatoes and continue to cook for about 4-5 minutes, or until the onions start to get tender.

Add the white wine while scraping the bottom of the pan and cook for one more minute. Add the chicken stock and bring up to a bubble. Simmer for 10-15 minutes and add the olives the last 5 minutes of cooking.  While the stew is simmering prepare the garnish: Place the pine nuts in a dry skillet over medium heat and cook tossing frequently until toasted, just a couple of minutes. Place the parsley, lemon zest and toasted pinenuts in a pile on your cutting board, run your knife through the pile until it is finely chopped.

To serve, ladle the stew into bowls and sprinkle with some of the chopped parsley, pinenut, lemon zest mixture. Squeeze lemon juice over each serving. Don't add it directly to the pot because if you have any leftovers, the lemon juice will make the stew bitter the next day. Sprinkle some of the fennel fronds on top as well and serve some crusty bread alongside.

Grilled Hanger Steak on Toasted Country Bread
Recipe courtesy of Michael Lomonaco 
Serves 4

8 thick slices country bread 
1 clove garlic, halved 
Extra-virgin olive oil 
One 2-pound hanger steak, trimmed, center nerve removed, and halved lengthwise 
Coarse salt and freshly ground black pepper 
2 tablespoons unsalted butter 
1/2 cup finely sliced shallots 
1/4 cup balsamic vinegar 
1/2 cup red wine 

1. Preheat a grill pan over medium-high heat. Rub bread with cut side of garlic. Brush lightly with olive oil. Transfer to grill pan and cook until toasted, turn, and toast remaining side. Set toasted bread aside. 

2. Season steaks with salt and pepper; oil grill pan and add steaks. Cook, turning once, 3 to 4 minutes per side for medium-rare. Transfer steaks to a platter to rest. Set aside and keep warm.

3. Meanwhile, heat butter in a medium saucepan and place over medium heat for 30 seconds. Add shallots, and cook until golden, about 5 minutes. Remove pan from heat, add vinegar, and carefully return to stove. Cook over medium heat for 2 minutes, add wine, and continue cooking until reduced by half. Set aside and keep warm. 

4. Place two slices bread on each of 4 plates. Slice steaks 1/2-inch thick and place on bread. Spoon sauce over steak and serve.