In terms of delivering pure palate satisfaction, nothing beats eating a hunk of
freshly sliced bread — except its two major enemies: mold and staleness.
Not exact matches
When participants took a lunch break, they found tables laden with bowls of
freshly picked strawberries, platters of
sliced cheese and thick slabs of whole grain
breads.
5 - 7
slices whole grain
bread, very thinly
sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice,
freshly squeezed a bit of
freshly ground black pepper
Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3
slices firm white or whole wheat
bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon
freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
Ingredients: 10
slices of soft, white
bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t
freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
3 cups (380 grams)
bread flour (all - purpose will work in a pinch) 1 tablespoon baking powder 2 tablespoons
freshly chopped chives 2 - 2 1/2 ounces (55 - 70 grams) cooked bacon, crumbled (about 15 thin
slices) 3/4 teaspoon salt 12 ounces (355 ml) beer (choose your favorite!)
And of course, eating huge chunks of fragrant garlic
bread —
sliced pieces of French baguette loaded with
freshly minced garlic, melted butter and chopped parsley — a delicacy we would savor whenever we went for dinner at Jack's Place, a Western food restaurant chain.
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:
It has a variety of uses — for basting roast meats, to adding flavor to gravy, as a topping for minestrone or polenta or as wafer - thin
slices placed over bruschetta or
freshly baked
bread.
My favorite
bread memory:::
bread whimper::: is using lovely French
bread to soak up the juice from a
freshly sliced tomato during the height of summer.
Try it spread onto a
slice of
freshly baked
bread, or blended into your favorite hummus recipe.
Now you're set up to dip your
sliced bread in the
freshly flavored oil.
1
slice white
bread, crust removed and cut into 1/4» pieces 2 tbsp milk 1/4 cup finely chopped shallots (1 shallot) 2 cloves garlic, minced 3 tbsp finely chopped fresh mint 3 tbsp finely chopped cilantro 1 tsp dried oregano 3/4 tsp salt 1/2 tsp
freshly ground black pepper 1 1/2 lbs ground lamb
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract
Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of A
Freshly grated nutmeg 2 cups
freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of A
freshly grated Parmigiano - Reggiano cheese 8
slices (3/4 inch thick) good - quality Italian or white
bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
Thanks so much for sharing great GF recipes By the way, once the loaf of Healthy GF
bread cooled enough to
slice, I spread on butter and my daughter's
freshly roasted garlic... oh so good!
We topped ours with some walnuts,
freshly sliced banana, and some banana
bread chunks.
2 portobello mushroom caps, stemmed and gills scraped off extra virgin olive oil salt and
freshly ground black pepper 4
slices hearty whole wheat
bread OR 2 whole wheat buns 2
slices provolone fresh baby spinach 1/4 cup basil pesto (homemade or purchased) 2
slices roasted red pepper (patted dry)
1 1/2 c brown lentils, rinsed and picked through 6 c low sodium vegetable stock 4 garlic cloves, smashed 1 red chili, diced 1/4 red onion, diced 5 sprigs fresh thyme, roughly chopped 2
slices wholegrain
bread, roughly diced, or 1 1/2 cups
freshly made breadcrumbs Salt and pepper, to taste 2 eggs, lightly whisked 1 - 2 Tbsp whole - grain flour
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly
sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and
freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic
bread 8
slices provolone basil leaves (thinly
sliced, to serve)
ingredients EGG SALAD SANDWICH: 12 eggs 1 cup Chive Mayonnaise (recipe below) 1/4 cup parsley (finely chopped) 8
slices pumpernickel
bread Kosher salt and
freshly ground black pepper (to taste) CHIVE MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1/2 teaspoon Dijon mustard 1 teaspoon Kosher salt 1 and 1/2 cups vegetable oil 1/2 cup chives (roughly chopped)
Ingredients 2
slices of thick wheat
bread About 4 tablespoons of sun - dried tomato pesto (recipe follows) 1 avocado Squeeze of fresh lemon (optional) Flaky salt &
freshly ground pepper to taste
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly
sliced) 2 ribs celery (thinly
sliced) 1 pound shiitake mushrooms (thinly
sliced) 1 cups
bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (
freshly grated) 2 eggs 1/4 teaspoon nutmeg (
freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and
freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly
sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and
freshly ground pepper (to taste)
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough
bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed,
sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and
freshly ground pepper (to taste)
A
slice of good - quality white
bread (used Italian
bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons
freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper,
freshly ground Fine, dry, unflavored
bread crumbs, spread on a plate (processed about 3 - 4 large Italian
bread slices) Vegetable oil
For the toast: 3 ripe, California Avocados, peeled, halved and pitted
Freshly squeezed lemon juice Kosher salt
Freshly ground black pepper 4
slices of toasted sourdough
bread Fresh dill, for sprinkling
4 tomatoes, seeded and diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp olive oil 1/4 tsp sea salt 1/4 tsp
freshly ground black pepper 1 loaf French
bread, toasted and
sliced
Sprinkle on salt and
freshly ground pepper, then lay the remaining
bread slices on top and press down gently with the palm of your hand.
* About 2 cups packed torn sourdough (or ciabatta)
bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and
sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and
freshly ground black pepper
2 tbsp mayo + 1 tsp Creole mustard + 1 tsp chopped dill + 1/2 tsp chopped thyme + 1/4 tsp celery seeds + kosher salt and
freshly ground black pepper, to taste + 2
slices white
bread, toasted + 3 oz smoked city ham + 1/4 c baby arugula leaves + 2
slices canned jellied cranberry sauce + 2
slices aged cheddar
1 garlic clove, minced 1 teaspoon za'atar spice mix Salt and
freshly ground pepper 1 large boneless, skinless chicken breast, trimmed 1 tablespoon olive oil 2 pita
breads or lavash 1 small tomato, chopped Thinly
sliced romaine lettuce
Ingredients 20 Mahurangi Oysters
freshly shucked 5 slices of organic rye bread Butter and a squeeze of lemon Freshly ground black pepper Culley's Chipotle Hot Sauce or Culley's Habanero Hot
freshly shucked 5
slices of organic rye
bread Butter and a squeeze of lemon
Freshly ground black pepper Culley's Chipotle Hot Sauce or Culley's Habanero Hot
Freshly ground black pepper Culley's Chipotle Hot Sauce or Culley's Habanero Hot Sauce.
Generously butter your
bread slices with your
freshly made butter.
2 tablespoons walnuts 2
slices whole - wheat country
bread, crusts trimmed off 1 cup packed fresh parsley leaves 1 clove garlic, peeled and chopped 2 tablespoons nonfat plain soy yogurt 2 tablespoons walnut or extra-virgin olive oil Salt and
freshly ground pepper, to taste 12 ounces whole wheat fusilli or penne pasta 2 tablespoons faux parmesan
Ingredients 2 chicken breasts, cut in half horizontally then cut again into chunks * 1 egg, beaten 1 1/4 cups panko
bread crumbs heaping 1/4 tsp onion powder heaping 1/4 tsp garlic powder heaping 1/4 tsp paprika salt and
freshly ground pepper 3 Tbsp vegetable or canola oil, divided, plus more if needed (alternatively you can reduce the oild to 1 Tbsp and oven bake the chicken) Slider buns Buffalo sauce Ranch dressing Blue Cheese crumbles Thinly
sliced red onion
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.
4 large portobello mushroom caps (5 to 6 inches across) 2 tablespoons olive oil, plus more to oil the pan 1 tablespoon Japanese soy sauce (shoyu or tamari) 2 teaspoons balsamic vinegar Salt and
freshly ground pepper, to taste 4
slices focaccia or other
bread 4 tablespoons dressing of your choice Lettuce, tomato
slices, avocado
slices (optional)
1/4 cup extra-virgin olive oil 1 teaspoon coarse sea salt 1/4 teaspoon cayenne 1/2 teaspoon
freshly ground black pepper 1 medium - size eggplant (about 1 pound), sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions, sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch slices 1 loaf of rustic bread, cut diagonally into eight 1 / 2 - inch slices Freshly ground white pepper Fine s
freshly ground black pepper 1 medium - size eggplant (about 1 pound),
sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions,
sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch
slices 1 loaf of rustic
bread, cut diagonally into eight 1 / 2 - inch
slices Freshly ground white pepper Fine s
Freshly ground white pepper Fine sea salt
Gruyère, grated 1/2 cup finely grated Parmesan cheese Kosher salt and
freshly ground black pepper, to taste Freshly grated nutmeg, to taste 12 3/4» - thick slices pain de mie or Pullman bread, toasted
freshly ground black pepper, to taste
Freshly grated nutmeg, to taste 12 3/4» - thick slices pain de mie or Pullman bread, toasted
Freshly grated nutmeg, to taste 12 3/4» - thick
slices pain de mie or Pullman
bread, toasted 6 tbsp.
ingredients PEPPER JAM: 4 large red bell peppers (stems removed, seeded, roughly chopped) 2 jalapénos (stems removed,
sliced) 1 red onion (peeled,
sliced) 2 cloves garlic (peeled) 1 orange (zested, juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1 tablespoon whole mustard seeds 1 teaspoon kosher salt 2 tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8
slices sesame
bread (
sliced into 3 / 4 - inch thick
slice) 8 tablespoons unsalted butter (softened) 1 cup Parmesan (
freshly grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly
sliced) Kosher salt and
freshly ground black pepper (to taste)
ingredients TRIPLE MEAT BREAKFAST
BREAD PUDDING 3 tablespoons olive oil (divided) 1 (12 - ounce) package thick cut bacon 1/2 pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1 cup ham (diced) 4 large eggs 2 cups whole milk 6 - 7 slices day - old sandwich bread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black p
BREAD PUDDING 3 tablespoons olive oil (divided) 1 (12 - ounce) package thick cut bacon 1/2 pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1 cup ham (diced) 4 large eggs 2 cups whole milk 6 - 7
slices day - old sandwich
bread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black p
bread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly
sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and
freshly ground black pepper
Initiatives include flame - grilled chickens,
freshly sliced fish, a cheese cutting room, water mists and hydroponics to keep leafy greens alive, a wider range of organic and ethnic foods, automated ovens that bake 450 flatbreads a day and artisan
bread and custom - made cakes baked in store.
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons
freshly grated nutmeg Kosher salt and
freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko
bread crumbs 1/4 cup Parmigiano Reggiano (
freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly
sliced) canola oil (for frying) Kosher salt (to taste)
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons
freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optio
freshly squeezed lime juice 1⁄4 teaspoon sea salt
Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optio
Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4
slices sprouted - grain
bread (optional) 1.
To make the the mojo picon sauce add a 1/2 inch thick
slice of baguette
bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted
bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and
freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
Last weekend we served Dad's sourdough
bread warm from the oven with turmeric butter, cold roasted beef,
sliced tomato,
freshly cracked black pepper and parsley.
1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon
freshly cracked pepper 1/4 cup panko
bread crumbs 3 tablespoons green onion, finely
sliced 3 Hamburger buns, toasted Red leaf lettuce for assembling
Lightly sprinkle each
bread slice with
freshly grated Parmesan cheese.
Ingredients about 1/4 cup olive oil 1 onion, thinly
sliced 2 cloves garlic, chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon
freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly
sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or cherry tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3
slices whole grain
bread
1 4 - pound chicken 4
slices of
bread with the crusts trimmed 1/2 cup of oil 1 large onion, finely chopped 2 teaspoons ground garlic 3 rocotos, or 6 serrano chiles, seeds and stems removed, pureed Salt and
freshly ground black pepper, to taste 1/2 pound chopped walnuts and / or pecans 4 ounces grated Parmesan cheese 1 large tin of evaporated milk 6 yellow potatoes, cooked and halved Green olives and hardboiled eggs, for garnish Cooked rice
Take fettunta, for example: a
slice of sourdough Tuscan
bread (traditionally made with unrefined local flours and without salt) topped with garlicky, sautéed kale, usually made in November when extra virgin olive oil is
freshly pressed: green, thick, luscious, and so full of antioxidants that it burns your throat.