Sentences with phrase «used baguette»

I'll typically use a La Brea Bakery baguette to make crostini with to serve with this dish, but Gelson's was out — so I used a baguette from Trader Joes.

use a baguette, make a misformed shape burger to fit, add Dijon mustard and Roquefort / Bleu cheese....

Use baguettes for garlic bread, crostini, submarine sandwiches, baguette pizza and even French toast.

I use a baguette and slice it into about 3/8 ″ inch pieces.

bread offering at Contra changes frequently, but the one above uses a baguette - sourdough hybrid dough designed to yield a soft interior and a hard crust.

I agree that using baguettes and jasmine rice as examples of forbidden foods in the US School Lunch program was idiotic, but I don't think you can just dismiss the issue of increased food waste either.

I made half the recipe into hamburger buns and the other half into hotdog buns, using my baguette pan.

Also, I ultimately feel using this sort of innovation to tell stories is as effective as using a baguette as a walking stick.

Not exact matches

I only say this because few bakeries, unless they're French (and therefore making baguettes, croissants and wee fancy cakes) use butter these days.

For my gluten - free friends, I used a gluten - free baguette (Udi's makes a pretty good one) and kept the toppings the same.

-LSB-...] it can be used to make baguettes, focaccia, muffins, pastry, croissants, cookies, pasties and even egg - pasta.

I have been using the yeast for making sandwich and baguettes.

Especially, when using a warm baguette for dipping into it.

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

Which brand of baguette pan do you use for best results?

My daughter used to love going with me to the bakery and getting a baguette and in general LOVES bread.

They're saying to use a French baguette, but you'll want to sub in a Paleo bread instead if you follow it to the letter.

You'll want to sub in a Paleo friendly bread for the whole wheat baguette they're using.

Use a good high quality bread like La Brea's Demi - Baguettes.

Eggs 8 slices baguette (1/2 inch thick), cut on the diagonal to fit the baking dish 1/2 cup goat cheese, room temperature (I used Laura Chenel's Chevre Chabis) 8 eggs 1/4 cup chopped pecans

Using a pastry scraper, cut the dough in half (for 16 - inch baguettes) or in thirds (about 11 - inch baguettes) depending on the length of your pizza stone / pan cover or diameter of your Dutch oven.

Brush several of the toasted baguette slices with the peeled garlic clove, but only the amount you will use for the Roasted Cherry Tomato and Basil Crostini.

And I encourage you to give it a try using whatever leftovers — from restaurants or home - cooked meals — provided all flavors are reasonably compatible and that you have some kind of bread to include: tortillas, baguette, cornbread, vegan naan or flatbread, etc..

This Banh Mi sandwich is pretty close to being what I grew up on with a few exceptions: I added a Sriracha mayo, I used grilled chicken vs pork and for the bread I swapped out the French baguette for La Brea's Reserve Sourdough Demi - Bbaguette for La Brea's Reserve Sourdough Demi - BaguetteBaguette.

To make it, I used my favourite Sourdough Keto Baguettes.

The Amy of Amy's Bread in New York, Amy Scherber, suggests using sliced bread as opposed to chewy baguette when you want a sandwich to last longer.

I used to have turkey, 1 slice of hot salami, mayo and lettuce on a baguette or crusty kaiser roll.

Used brioche instead of baguette, which was delicious.

When I want a browner crust or am baking something like my Cuban Bread or Baguettes, I usually do use an egg wash.

Tonight I made it using a 28 ounce can of tomatoes and served it more as a soup without the topping but with baguette, sliced horizontally, drizzled with olive oil, topped with parmesan cheese and broiled.

Pulse coarsely torn leftover whole wheat bread (I've successfully used sandwich bread, baguettes, and burger buns) in a food processor until crumbs form.

I thank you and Julia for my finally being able to make a great baguette because it was a combination of both of your wise advice and recipes that I was able to achieve the proper, crumb, crust, appearance and flavor (I'm sure Julia would not have missed that tidbit you've added about using diastatic malt when she wrote her recipe had that magical ingredient been available to the general public:)-RRB- Thank you for your inspiration.

If you can only find baguettes, you can use them, just make sure they are fresh and not too dry.

I always have leftover baguette ~ and next time, I'm using it for this!

I hadn't tried using my pizza stone underneath my baguette pan before and it made a world of difference.

Use a serrated knife to cut 5 - 6 slits in the top of each baguette.

Using tongs, place an equal portion of beef on each section of baguette or rolls.

We used two thin baguettes as that was what the local market had that was a couple of days old and a little dried out.

If using, spread on some mayonnaise and then the hoisin sauce mixture in the toasted French bread baguette.

For this baguette recipe we use what is called a «Hand Mix».

You can use day old baguettes to make garlic bread or even croutons.

There are many different ways to make baguettes, some use a machine and some are made by hand.

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

Ingredients butter, for the serving dish 1/2 French baguette (or 1 batard), cut into 1 - inch cubes 1 large shallot (or 2 small), thinly sliced 1/8 pound very thinly sliced prosciutto, chopped 1 cup white wine (I used Barefoot Chardonnay) 1 1/2 to 2 cups (6 — 8 ounces) grated Gruyère 1 sprig fresh thyme, leaves removed, stem discarded 1/2 teaspoon freshly ground black pepper

If you're baking on a stone, use a baker's peel to transfer the baguettes, parchment and all, onto the hot stone.

I sat there, thinking about how I could get used to a life of fresh baguettes and truffles, and before I knew it, I had eaten through half the bag.

Bread - Gural uses a third of a baguette.

I wanted to make bread to go with my soup and use up some of my sourdough starter, so I finally decided to make Ultimate Sourdough Baguettes.