Sentences with phrase «baguette in»

Using a long - handled fork with long tines, or using tongs, lift out the onion rings, and mound the split baguettes generously high with the caramelized onions and serve hot; split each long baguette in half lengths, cut wide angle on the diagonal.

Its campaign is as floppy as a baguette in bathwater and it's multiplayer foray is starting to show its age.

Slice the baguette in half lengthwise.

We can fantasize all you like about riding a bicycle with a baguette in the front basket, but for the foreseeable future, if you don't have an automobile, you've unnecessarily hobbled yourself.

Like I should be strolling down the street, twirling in this awesome skirt, baguette in hand off to sip champagne on a sidewalk cafe.

Honestly, the only thing missing from this look is a baguette in my hand lol!

When we think Parisian style, we often think of women wearing berets and breton stripes with a baguette in hand.

So every time you bite into that baguette in Panera remember that it was baked in the wee hours of that very morning.

It was a warm and happy place to return to every afternoon with a feast of champagne, fine meats and cheeses, and a perfectly crispy / chewy baguette in hand.

We did have half a leftover baguette in the fridge and a little single serve box of soy milk, plus the other staples, so french toast it was!

Slice baguette in half lengthwise, then crosswise.

Cut each baguette in half, then slice them lengthwise.

It won't quite be like getting a fresh baguette in Paris every day, but I can dream.

Slice the baguette in half lengthwise and bake for 4 minutes until just toasty.

Yes, I realize that means I have no yolk to dip my baguette in and I'm okay with that.

So what makes a good baguette in my book?

Whenever I'm craving a quick snack, I always gravitate towards a baguette in my kitchen.

She was diagnosed at age 4, and sometimes I get down about the fact that she will never be able to eat naan if she travels to India, never eat a croissant or a baguette in France, never eat real bagels or rye bread in New York, and so on.

Spread the sliced baguette in a single layer on the baking sheet.

In Paris, I wandered around the Left Bank, baguette in hand, imagining myself a minor character in some Hemingway novel.

«We have the best baguettes in America,» Pardington boasts.

fav bread memory are the baguettes in paris, with ham & cheese.

homemade cinnamon bread, parker house rolls, bagels to baguettes in Paris.....

I have a lot of favourite bread memories... but mostly they involve fresh cinnamon buns at the cabin, eating baguettes in Paris, and coming home in the winter to bowls of soup / chilli / stew that my mom had made, accompanied by fresh bread..

It's also important to choose a good bakery to buy baguettes in fact.

Consequently, there are usually two or three half - baguettes in various stages of staleness strewn about my kitchen, making me feel guilty and wasteful if I don't think of something to do with them.

I did ad - lib one thing: I borrowed a part of the no - knead crusty bread recipe and put a pan of water on the bottom rack and the baguettes in a baguette pan on a rack over it.

I made 34 baguettes in 2 days and learned so much about bread dough.

Cut baguettes in 1/2 inch slices crosswise on a diagonal, this gives you more surface space for your toppings.

As you see, it's not everything about baguettes in France!

Chef Justin who made his training in one of the most prestigious schools in Paris - Gregoire Ferrandi culinary school, taught us how to knead and work the bread by hand, also the techniques which makes possible creating the most amazing Parisian baguettes in our homes.

Meanwhile, lay the cut - sides of the baguettes in the griddle pan for a minute, until lightly toasted.

Not exact matches

The Euro Trash food cart in Portland, Ore., for example, offers items like a prawn baguette with Portuguese curry prawns.

There are some glitches: For example, there's a baker in Chicago who needs all baguette orders to be in by 5 a.m. for same - day delivery; if a customer orders baguettes at noon, we can't deliver until the next day.

Among its products are baguettes, croissants, napoleons, and the occasional specialty bread in the shape of a bear or an alligator, and revenues are split 20 - 80 between wholesale and retail accounts (which is fairly typical in the bakery business).

I can't remember ever being away from the tinies for a whole day, but I drove to Idelette «s house, with local peaches riding shotgun in their cardboard basket; the tomatoes, raspberry ice cream, baguette, and honey in my backseat, between the door and my laptop, a few papers and books stuffed in for good measure.

I can't remember ever being away from the tinies for a whole day, but I drove to Idelette «s house, with local peaches riding shotgun in their cardboard basket; the tomatoes, raspberry ice cream, baguette, and honey in my backseat, between...

In the age of the smartphone and the baguette, all that is solid really does melt into air.

Based in Malden, Mass., the bakery's products include hearth - baked subs and french bread, baguettes, loaf breads, rolls and specialty products.

Bread is popular everywhere in the world, but only in North America is a restaurant likely to sell baguettes and pan breads alongside tortillas and pizza.

Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive oil for drizzling

1 baguette, halved lengthwise (6 ″) 1 garlic clove, cut in half 2 T. extra-virgin olive oil (Basil infused if you have it) 1 large ripe tomato 2 T. parmesan Cheese, grated 1 T. fresh basil

In Morocco, semolina bread usually takes the shape of khobz, a traditional disc - shaped flatbread, but you'll also find it in baguette or sandwich roll forIn Morocco, semolina bread usually takes the shape of khobz, a traditional disc - shaped flatbread, but you'll also find it in baguette or sandwich roll forin baguette or sandwich roll form.

With a dozen bakeries in walking distance wafting the smell of yeast and crusty bread into the streets, a baguette or two found its way to my kitchen more than my waistline would have liked.

Many can be made in a snap, like the yeast - free, whole - grain Baguettes shown our cover — only 35 minutes to prepare and bake!

Panzanella may have been born out of frugality to make use of day old bread, but in my case, I couldn't wait for my freshly bought baguette to age, and I did not care to toast my bread either.

Using up cubed day - old baguettes and a few cups of what remained from our Saturday night dinner (shown here in the photo) we ended up with a hearty and rustic dish popular with everyone at the table.

1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

This recipe led to my book In Search of the Perfect Loaf: A Home Baker's Odyssey, which includes an entire chapter on the history of the baguette and my attempt to nail it.