8 posts tagged “french bread”

Caramel Apple French Toast
Yields 6 servings

1 cup brown sugar
3 Tablespoons clear Karo syrup
6 Tablespoons butter
whole pecans
3 Delicious apples, peeled, cored, and sliced
1/3 cup water
1 teaspoon cinnamon
3 Tablespoons sugar
1 Tablespoon lemon juice
1 Tablespoon corn starch
12 slices Texas Toast or 1" thick cut French bread
12 oz. cream cheese
6 eggs
1 cup milk
1 cup whipping cream or half and half cream
1 Tablespoon vanilla
2 teaspoons cinnamon (or 1 teaspoon cinnamon + 1 teaspoon nutmeg)

Grease generously 13"x9" glass pan. Combine sugar, syrup, butter and boil in pan for one minute. Pour and spread over bottom of greased pan. Sprinkle with pecans. Combine apples, water, cinnamon, sugar, lemon juice and cook, stirring constantly, in pan over medium heat just until apples begin to soften. Add cornstarch and continue to stir until thickened. Remove from heat.

Thickly spread cream cheese over 6 slices of bread and place in single layer to
cover caramel mixture in pan (cream cheese side up). Distribute apple mixture
over bread/cream cheese layer. Cover with remaining 6 slices of bread.Blend together eggs, milk, cream, vanilla, cinnamon and gently pour over bread layers in pan. Cover and refrigerate overnight (not more than 24 hours). Remove cover and bake at 350F., 60 minutes or until brown and slightly puffy. Immediately invert each serving on plate, sprinkle with powdered sugar, top with sweetened whipped cream and garnish with pecans, cinnamon, or nutmeg.

NOTE: Fresh pears or peaches may be substituted for apples with cinnamon/nutmeg
seasoning. Fresh raspberries or strawberries may also be sprinkled over apple
mixture stuffing for additional color and flavor.

Bread Pudding
Serves 8 to 10

9 ounces (about 1 loaf) day-old French bread, crusts removed, cut into 1 1/2-inch cubes
1/2 cup golden raisins
1/2 cup dark raisins
Zest and juice of 1 lemon
Zest and juice of 1 orange
8 large eggs
4 cups heavy cream
1 1/4 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsalted butter, room temperature, for parchment paper
Whipped cream, for serving (optional)

Preheat oven to 350 degrees; with a rack in the center. Place bread cubes in a shallow 2 1/2-quart baking dish; set aside. Place raisins in a small bowl. Add zests and juices; let stand 30 minutes.

Place eggs in a large bowl. In another large bowl, combine heavy cream, 1 cup sugar, vanilla, and nutmeg. Pour the cream mixture into eggs, whisking constantly until fully combined. Add the raisin mixture, and stir to combine. Pour over bread, making sure all the bread is thoroughly saturated. Sprinkle with remaining sugar.

Brush a sheet of parchment paper with butter. Place, buttered-side down, over the bread. Place baking dish in a larger roasting pan. Place in oven, and add enough water to the larger pan to come halfway up sides of baking dish. Bake 45 minutes. Uncover and bake 15 minutes more. Remove from oven and let stand 20 minutes before serving. Top with a dollop of whipped cream, if desired.

Bouillabaisse
Serves 10 to 12

3 pounds fish heads and bone from nonoily fish, such as sole, flounder, snapper, or bass
2 leeks, white and light-green parts, plus dark-green leaves for bouquet garni
8 sprigs fresh tarragon
8 fresh sprigs flat-leaf parsley
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 can whole plum tomatoes (28 ounces)
2 tablespoons olive oil
4 small carrots, peeled, cut into 1/4-inch dice
4 stalks celery, cut into 1/4-inch dice
2 small onions, peeled, cut into 1/4-inch dice
4 cloves garlic, peeled, minced
1 teaspoon sweet paprika
8 sun-dried tomato halves (dry, not packed in oil)
1 teaspoon saffron strands
1/2 teaspoon turmeric
2 teaspoons Harissa Sauce
6 dried fennel branches
Peel from 3 oranges
3 lobsters (1 1/2 pounds each)
3 pounds mussels, scrubbed and beards trimmed
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
8 medium baking potatoes (about 2 pounds), peeled
4 pounds total fish fillets, such as halibut, red snapper, and monkfish, cut into 1 1/2-inch pieces
2/3 Cup Rouille (recipe in previous entry)
1 loaf French bread, sliced into rounds and toasted

Remove gills and any traces of blood from fish heads. Thoroughly wash fish bones; cut them into lengths that will fit inside 12-quart stockpot. Set aside. Cut leeks into quarters lengthwise; slice 1/4 inch thick. Place in a small bowl of cold water; let soak 5 to 10 minutes to remove dirt and sand. Drain; set aside.

Make a bouquet garni: Cut dark-green leek leaves into two 5-inch lengths. Arrange tarragon and parsley sprigs in center of one leaf. Place other leaf on top to enclose tarragon; tie with kitchen string.

Roast seeds: Heat a small skillet over medium heat until very warm. Add coriander, fennel, and cumin seeds to warm skillet. Cook, shaking pan or stirring frequently, until toasted and fragrant, 2 to 3 minutes. Let seeds cool in a bowl.

Strain whole tomatoes over small bowl, reserving liquid. Remove seeds; place tomatoes in bowl with liquid. Set aside. Heat oil in a 12-quart stockpot over medium heat; add reserved sliced leeks, carrots, celery, onions, garlic, and paprika. Cook until onions become translucent, about 5 minutes. Add reserved whole tomatoes and their liquid, sun-dried tomatoes, saffron, turmeric, harissa, roasted coriander, fennel, and cumin seeds. Stir to combine. Raise heat to high, add reserved fish heads and bones, and cook, stirring frequently, until bones are opaque, about 5 minutes. Add fennel branches, orange peel, and bouquet garni. Add water to just cover bones, about 4 quarts. Bring to a boil; skim foam from the surface. Reduce heat; simmer, uncovered, 25 minutes. Pour stock through a sieve into a large bowl; discard solids. Return liquid to pot.

Meanwhile, bring a large stockpot of cold water to a rolling boil. Quickly add lobsters; cook about 12 minutes. Remove pan from heat. Drain lobsters; submerge in cold water to stop cooking. Drain again. Place 1 cup reserved stock in a large saucepan. Add 1 cup water. Bring to a boil; add mussels. Cover; cook until mussels open, 5 to 7 minutes. Remove from heat. Discard any mussels that do not open.

Meanwhile, place stockpot with stock over medium-high heat; bring to a boil. Reduce heat to simmer. Season with salt and pepper. Add potatoes; cook until just tender, about 20 minutes. Add fish fillets; cook until opaque and cooked through, 3 to 5 minutes more. Remove tails and claws from lobsters (discard bodies or reserve for other use). Crack open claws and tail; add with mussels to pot; cook just long enough to warm. Serve with rouille and toasted French bread rounds.

Mini Philly Cheesesteak Crostini
Recipe courtesy of Rachael Ray
Yields 6-8 servings

1 1/2 pounds flank steak
2 tablespoons grill seasoning
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, divided plus some for drizzling
2 large yellow onions, finely chopped
2 large red bell peppers, finely chopped
1 cup beef stock
2 crusty French baguette, sliced on an angle about 1/2-inch thick
2 cups shredded provolone cheese

Preheat a grill pan or an outdoor grill to medium-high heat and preheat oven to 400°F. Season the steak on both sides with salt, freshly ground pepper and grill seasoning. Drizzle with olive oil and brush to coat in the oil. Transfer the steak to the grill and cook on each side for about 5-6 minutes for medium rare. Remove the steak from the grill, cover loosely with aluminum foil and let it rest.

While the steak is grilling, heat a medium skillet over medium-heat with one turn of the pan of olive oil, about 1 tablespoon. Add the onions and season with salt and pepper. Cook for about 7-8 minutes, stirring every now and then. Add peppers and continue to cook until veggies are soft and onions are caramel in color, about 10 minutes. Add the beef stock, turn up the heat to high and continue to cook until there is only about 1/4 cup of liquid left in the skillet.

Once you have the onions and peppers going, make the crostini: Drizzle the bread slices with some olive oil and place on the grill until you have light grill marks, about 1 minute on each side. Remove from the grill and reserve on a cookie sheet. To assemble the crostini, slice the meat against the grain on an angle with a sharp knife into very thin slices. Fold each slice of meat in half and place on top of the grilled bread slices. Top with the onion and pepper mixture and some shredded provolone cheese. When you are ready to serve, place the crostini under the broiler or in a 400°F oven to melt the cheese. Serve immediately.

Pork Chops with Andouille French Bread Stuffing & Green Bean Salad
Yields 4 servings

3 tablespoons extra-virgin olive oil plus 1/3 of a cup, divided
1 package (4 links) andouille sausage, chopped into bite-size pieces
4 bone-in pork rib chops, about 1 1/2 to 2 inches thick
Salt and pepper
4 ribs celery, chopped
1 green bell pepper, chopped
3 small red onions, 2 chopped and 1 sliced, divided
4 cloves garlic, 3 chopped, 1 cracked peeled and left whole
1 fresh bay leaf
5 sprigs fresh thyme, leaves removed from the stem
1-2 tablespoons hot sauce, to taste, plus a dash for the salad dressing
4 cups French bread, cut into 1/2-inch cubes
2 1/2 cups chicken stock, divided
1 1/2 pounds green beans
2 teaspoons Dijon mustard
2 teaspoons honey
3 tablespoons white wine vinegar
2 ounces of whisky, such as Southern Comfort
3 tablespoons cold butter

Preheat oven 400°F. Place a medium-size pot of salted water over high heat and bring up to a boil. While the water is coming up to a boil, place a medium-size skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Add the chopped andouille sausage and cook, stirring every couple of minutes until it is brown and crisp, about 4-5 minutes.

While the sausage is cooking, place a large oven-safe skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Season the pork chops liberally with salt and pepper, and place in the hot skillet. Cook 3-4 minutes on each side until brown. Transfer skillet to the oven to finish cooking, about 10-12 minutes.

To the skillet with the sausage, add the celery, green bell pepper, chopped red onion, 3 cloves of chopped garlic, bay leaf, thyme and hot sauce to taste. Cook, stirring frequently, until the onions are tender, about 5 minutes. Add the bread cubes and enough chicken stock to moisten the bread, about 1 1/2 cups; you want the bread to just barely stick together with the andouille and veggies. Remove the bay leaf and take off the heat to keep warm.

Add the green beans to the pot of boiling salted water. Cook 1-2 minutes for crunchy beans or 4-5 minutes for softer beans. Rub the inside of a large bowl with the whole garlic clove. Add the mustard, honey, white wine vinegar and a dash of hot sauce and whisk to combine. In a slow steady stream, whisk in 1/3 cup of olive oil. Add the sliced red onions and the warm beans, season with salt and pepper and toss to combine.

Remove the pork chops from the oven and transfer to a plate. Cover loosely with foil and let rest. Add the Southern Comfort to the pork chop skillet away from the heat then return the skillet to the stovetop over medium heat to let the alcohol cook out. (Remember: the handle is very hot so use a kitchen towel or pot holder to move it about.) Once it is done flaming, scrape the bottom of the pan with a wooden spoon to release the brown bits. Add the remaining 1 cup of chicken stock and turn the heat up to high, cooking until the stock has reduced by half. Turn the heat off and add the butter, stirring until it has completely melted.

To serve, divide the andouille-French bread stuffing between 4 plates, top each portion with a pork chop then pour a little of the Southern Comfort sauce over the top of each chop. Serve the green bean salad alongside.

Classic Fondue
Yields 4 servings

1 large clove garlic, smashed and peeled
1 1/2 cups dry white wine
8 ounces Gruyere cheese, shredded
8 ounces Emmenthaler cheese, shredded
1 tablespoon cornstarch
1/2 cup Kirschwasser cherry brandy
1 tablespoon lemon juice
1/2 teaspoon freshly grated nutmeg
White pepper or cayenne, a pinch to taste

Serve with any or all of the following:
Fresh sausages such as lamb, beef, chicken and pork, broiled or sautéed and cut into bite-size pieces
Small Red Bliss potatoes, boiled
French bread, cut into chunks
Blanched green beans
Drained pickled vegetables such as cauliflower
Whole small radishes

Rub the inside of a small pot with the smashed garlic clove, then discard. Add wine to the pot and bring up to a bubble over medium heat. Reduce the heat to a simmer and add the cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with a wooden spoon. When the cheese has been incorporated fully, stir the cornstarch into brandy using your finger until smooth, add brandy mixture into the cheese slowly. Add the lemon juice and season the fondue with nutmeg and white or cayenne pepper, to taste. Transfer the fondue to a fondue pot and serve.

* If your fondue pot is made of cast iron, you can heat the wine on the stove and then add the cheese, all in one pot. If your fondue pot cannot be placed on the stove, follow the above recipe.

Garlic Shrimp & Bread
Yields 4 servings

3 pounds of large shrimp, peeled, tail on and deveined
6 cloves garlic, chopped
Salt and pepper
1/2 cup white wine
1/2 cup flat-leaf parsley leaves, roughly chopped
A loaf of crusty bread

In a large cast iron skillet, combine all the ingredients then wrap pan with plastic wrap and refrigerate overnight. Preheat oven 450°F. Remove pan with shrimp from fridge and bring to room temperature, about 15 minutes.  Transfer to oven and cook until bubbling, for about 20 minutes.  Remove and serve right out of the pan with chunks of crusty Italian bread for dunking alongside.

French Bread Pizza
Recipe Courtesy of Rachael Ray
Yields 6 servings

2 pounds large white mushrooms
2 tablespoons extra-virgin olive oil
3 tablespoons butter, cut into pieces
1 bay leaf
4 garlic cloves, thinly sliced
Salt and pepper
1/3 cup dry white wine
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 tablespoon, 4 sprigs, fresh thyme leaves, stripped and chopped
1 24-inch loaf of crusty French bread
3 cups shredded Gruyere or Swiss cheese

Preheat the broiler.

Wipe the mushrooms clean with a damp towel and slice. Heat a deep skillet with olive oil and butter over medium heat. When the butter melts into oil, add the bay leaf, garlic and mushrooms. Cook until the mushrooms are dark and tender, 12-15 minutes. Season with salt and pepper. Add the wine and cook for 1 minute. Add in the Dijon, Worcestershire and thyme, let reduce and thicken. Turn off the heat and reserve.

Split bread lengthwise. Hollow out some of the insides. Toast the bread lightly under the broiler. Fill evenly with mushrooms then top with cheese. Put loaves back under the broiler until cheese is melted and starting to brown. Remove from oven, cut each half into thirds and serve.