Sentences with phrase «crusty olive bread»

«We're still at the point where we can hand mix,» Scott says, finishing up the rye and moving onto a big puddle of what will become a dark, crusty olive bread.

Not exact matches

Hi there, The things we need to do for a (good) freebie: — RRB - I am Rosa, live in London and the food I like the most is Catalan, in particular my mother's traditional style of cooking with lots of just picked up vegetables from the garden, all sorts of pulses, crusty bread with tomato and olive oil and could go on.

Classic Italian tomato bread soup, with crusty rustic bread, tomatoes, garlic, onions, stock and olive oil.

Get together some spinach, crusty bread, olive oil, nuts, parmesan cheese, salt, pepper, and delicious smoked gouda cheese.

This is delicious served with fresh Italian crusty bread or a simple Italian bruschetta (italian bread toasted on the barbecue or grill, sprinkled with salt and drizzled with olive -LSB-...]

This Olive Oil and Fresh Herb Sauce has clean, elegant flavors that go perfectly with anything from crusty bread to steamed veggies to grilled fish!

This is delicious served with fresh Italian crusty bread or a simple Italian bruschetta (italian bread toasted on the barbecue or grill, sprinkled with salt and drizzled with olive oil).

Super healthy and delicious with some crusty Italian bread and olive oil and a glass of red wine.

It's the perfect dish for a quick and healthy weeknight dinner — and is great served with a green salad and some crusty Italian bread (dipped in Colavita olive oil and vinegar of course!)

I served these with roasted brussels sprouts and cauliflower (simply roast them in olive oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles as well (or even some crusty French bread) to mop up that delicious spicy - savory - chocolate - chile - wine sauce.

1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup fresh flat - leaf parsley leaves

Garnish with parsley and a squeeze of fresh lemon juice and serve with warm crusty bread rubbed with garlic and drizzled with olive oil.

Bruschetta is a mixture of tomatoes, garlic, olive oil and Italian herbs served on top of toasted Italian crusty bread.

While the Crusty Boule has a chewy and toothsome texture, the bread made with the olive oil dough has a much lighter, almost fluffy interior.

The crusty Italian bread was first spread with garlic that had been simmered in olive oil and then mashed into the oil.

With tomatoes, crusty bread, fresh herbs, rich flavorful olive oil, it is a classic Italian dish.

This slow - braised pork belly with greens, olives and capers is delicious with crusty bread, make it more substantial by adding butter beans or black - eyed peas

A Moroccan ragout with poached eggs... Ingredients 1/4 cup extra virgin olive oil 1 large onion, small dice 4 large garlic cloves, peeled and minced 1 pound merguez sausage, sliced 1 / 2 - inch thick 1 tablespoon ras el hanout 1 teaspoon Spanish sweet smoked paprika 1 teaspoon kosher salt 2 fifteen - ounce cans fire - roasted tomatoes 8 extra-large eggs 1/2 cup roughly chopped cilantro, stems included 2 tablespoons harissa (optional) Warm crusty bread, for serving

Serve this hearty dish with crusty bread or with pasta tossed with olive oil, garlic, and chopped Italian parsley.

They look like they can't fail to be yummy, with the mix of Italian cold meats and cheeses, olives and seasonings on a big loaf of crusty bread.

Serve this delicious traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives aside and of course some crusty bread.

1 tablespoon olive oil 1 - 28 ounce can whole peeled tomatoes, halved, juiced reserved 1 small white onion, quartered 4 garlic cloves, smashed & peeled 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme Pinch red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup water Parmesan cheese for garnish Crusty bread for serving

Ingredients 4 ounces dry chorizo, sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil 6 whole chicken legs, split (3 1/2 pounds) Salt and freshly ground pepper 2 medium red bell peppers, cut into 1 / 2 - inch - thick strips 2 medium red onions, thinly sliced 6 large garlic cloves, thinly sliced 2 large thyme sprigs 1 cup cherry tomatoes, halved 3/4 cup dry sherry 2 teaspoons sweet paprika 3/4 teaspoon crushed red pepper One 9 - ounce package frozen artichoke hearts, thawed and pressed dry 2 tablespoons shredded basil Crusty French bread, for serving.

Round this out with some good crusty bread, olive oil and a simple salad and you have a wholesome meal.

2 oz Nasoya ® Extra Firm Tofu, Nasoya ® Extra Firm Twin Pack, or Nasoya ® TofuBaked, drained and sliced thinly 1 medium zucchini, cut lengthwise into 1 / 4 - inch slices 2 large or 4 small (1 / 4 - inch thick) red onion slices 1 medium yellow bell pepper, seeded and cut into quarters 2 tsp balsamic vinegar 2 tbsp olive oil Salt and pepper 4 slices crusty white bread 2 tbsp pesto

1.5 tablespoons extra-virgin olive oil 2 onions, peeled and finely sliced 1/4 stalk celery, finely chopped Salt 1/4 dry white wine 1 14.5 - ounce can (4o0 grams), peeled tomatoes 1/4 teaspoon chile flakes (or more to taste) Water 4 eggs 4 slices Tuscan bread (or crusty white loaf), preferably stale

Remember to have a few breadsticks or chucks of crusty French bread on hand to mop up any of the warm spicy oil and seeds left over once the olives are gone.

Serve in bowls with a drizzle of olive oil and fresh chopped Italian parsley and a basket of crusty French bread.

So in under four hours, including prep and baking time, you are rewarded with a fluffy, crusty, delicious bread that you won't be able to stop dunking in olive oil and popping into your mouth.

My Italian grandmother used to make us eggs like this fried in a generous amount of olive oil and served with crusty Italian bread.

Pour olives and oil into serving dish and accompany with crusty bread for dipping in the oil.

«For «set it off Friday,» I'll be grilling casual snacks to go with drinks: charred farmer's market asparagus with a bunch of paprika and chile - spiced breadcrumbs; grilled crusty bread topped with ricotta that I'll season with olive oil, lemon zest, and chopped herbs; and some different types of sausages that I'll slice and serve with mustards and pickles and some toothpicks for skewering.

I first had it with olive tapanade on crusty bread... amazing.

1/4 cup extra virgin olive oil 1/4 tsp red pepper chile flakes plus extra for sprinkling 2 cloves garlic, smashed (skins removed) 1/2 loaf ciabatta or other crusty Italian bread, sliced on the bias (diagonally to maximize surface area), about 1/2 - inch thick 2 ripe avocado, pitted, removed from skin, and cubed 1 tbsp fresh lime juice Kosher salt and freshly ground black pepper

Ingredients: Tapas spread 4 ounces thinly sliced serrano ham 4 ounces Manchego cheese, sliced into thin triangles 1 (12 - ounce) bottle roasted red peppers, sliced 1 cup assorted marinated olives 1 cup Marcona almonds 1 baguette or other good crusty bread

Pour olives and oil into serving dish and accompany with crusty bread for dipping in the oil.

Serving options include a drizzle of really nice, flavorful olive oil, a sprinkle of red pepper flakes, a few torn basil leaves, and crusty bread for dipping or topping.

This Olive Oil and Fresh Herb Sauce has clean, elegant flavors that go perfectly with anything from crusty bread to steamed veggies to grilled fish!

Mince or chop fresh garlic, let it sit on the counter for a minute or two (this activates the allicin, the enzyme that gives it its aroma), and then add it to salad dressing or a really nice olive oil for dipping vegetables or crusty bread.

The menu is unusual and creative featuring specialties like Chimichurri Grilled Gulf Shrimp, Chicken Cordon Bleu Sandwich, a prime rib sandwich, fabulous cheeses and charcuterie meats that can be mixed and matched along with crusty bread and petit pickles and olives, nuts and figs.

For a snack, you can't beat Hobz biz - zeit, chunks of crusty local bread drizzled with olive oil and stuffed with all kinds of fillings.

On the Italian side I love bruschetta, just plain tomato / red onion / oregano on crusty bread drizzled with the tiniest bit of extra virgin olive oil (no cheese necessary), and on the Slovenian side I love pickles with pickled onions, home - made - on - the - farm cheese, little pieces of canteloupe on toothpicks and the Slovenian equivalent of prosciutto....

I would serve a nice crusty olive and sun - dried tomato peasant bread with a fresh goat cheese and olive oil for dipping.

Since a trip to Italy last year, we've been loving olive oil, balsamic vinegar and crusty bread as a snack.