Dressing:
2/3 cup buttermilk
2 tablespoons olive oil
1 tablespoon lemon juice
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. each pepper and minced garlic
2 tablespoons snipped chives
1 tablespoon chopped fresh thyme
Preparation:
In small bowl whisk all ingredients together.
Croutons:
2 slices of thick Italian bread, crusts trimmed and cubed
1 1/2 tsp. olive oil
1 tsp. finely chopped thyme leaves
Preparation:
In large skillet toast bread cubes in oil over medium high heat tossing for about 5 minutes until golden. Remove from heat and stir in thyme.
recipe from: http://oldfashionedliving.com/thyme.html
Submitted by Patti Andrews
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Eggplant Caviar
Serves 4
1 large globe eggplant
Salt and pepper
Olive oil
2 shallots (optional)
Balsamic vinegar or red wine vinegar
1 clove garlic
1/4 cup chopped parsley
Preheat the oven to 375.
Peel the eggplant and cut into 1-inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of alive oil. Sprinkle with a few tablespoons water, cover tightly, and bake in the oven for 30-40 minutes, until very soft.
While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for about 10 minutes in about 2 tablespoons of the vinegar. Peel and mash the garlic and add it to the shallots and vinegar. When the eggplant is done, add it to the shallot and garlic mixture, mashing it with a fork, and let it cool to room temperature.
Stir in the chopped parsley and adjust the seasoning. Add additional olive oil and vinegar to taste.
Serve on grilled bread.
From Chez Panisse Vegetables by Alice Waters
1 large globe eggplant
Salt and pepper
Olive oil
2 shallots (optional)
Balsamic vinegar or red wine vinegar
1 clove garlic
1/4 cup chopped parsley
Preheat the oven to 375.
Peel the eggplant and cut into 1-inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of alive oil. Sprinkle with a few tablespoons water, cover tightly, and bake in the oven for 30-40 minutes, until very soft.
While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for about 10 minutes in about 2 tablespoons of the vinegar. Peel and mash the garlic and add it to the shallots and vinegar. When the eggplant is done, add it to the shallot and garlic mixture, mashing it with a fork, and let it cool to room temperature.
Stir in the chopped parsley and adjust the seasoning. Add additional olive oil and vinegar to taste.
Serve on grilled bread.
From Chez Panisse Vegetables by Alice Waters
Arugula Toast
Serves 4 as an appetizer.
1 bunch arugula
2 Tbsp olive oil
2 cloves garlic, pressed or minced
1/4 tsp crushed red pepper flakes
8 slices bread, 1/2-inch thick
1/4 cup coarsely grated Parmesan
Dried oregano or chopped fresh oregano
1/2 lemon
Preheat the broiler.
Wash, dry and chop the leaves into small pieces. Heat the olive oil in a skillet over medium-high heat and add the garlic and red pepper flakes. When they start to sizzle, add the chopped arugula and stir until wilted and reduced in size, about a minute or so. Remove from heat.
Toast the bread, lightly browning it on both sides. Divide the arugula evenly over the toast. Put some Parmesan on each piece, then season with a pinch of oregano and a squirt of lemon juice. Place under the broiler until cheese melts, about a minute or two. Remove and serve.
From Sicilian Vegetarian Cooking by John Penza
1 bunch arugula
2 Tbsp olive oil
2 cloves garlic, pressed or minced
1/4 tsp crushed red pepper flakes
8 slices bread, 1/2-inch thick
1/4 cup coarsely grated Parmesan
Dried oregano or chopped fresh oregano
1/2 lemon
Preheat the broiler.
Wash, dry and chop the leaves into small pieces. Heat the olive oil in a skillet over medium-high heat and add the garlic and red pepper flakes. When they start to sizzle, add the chopped arugula and stir until wilted and reduced in size, about a minute or so. Remove from heat.
Toast the bread, lightly browning it on both sides. Divide the arugula evenly over the toast. Put some Parmesan on each piece, then season with a pinch of oregano and a squirt of lemon juice. Place under the broiler until cheese melts, about a minute or two. Remove and serve.
From Sicilian Vegetarian Cooking by John Penza
Napa or Chinese Cabbage with Bacon and Leeks
This recipe for Savoy cabbage braised with bacon, white beans, and sage makes a wonderful supper with crusty bread. It’s also terrific served with roast duck or lamb. High-quality smoked ham or sausage can be substituted for the bacon.
- 3 thick slices bacon, preferably applewood-smoked
- 2 large cloves garlic, minced
- 2 small tender leeks, split, rinsed, thinly sliced
- 1 lg. Savoy or Chinese Cabbage, thinly sliced
- 1 cup chicken stock or broth
- 1/4 cup dry white wine
- 1 1/4 cups cooked white beans
or 1 (15.8 oz.) can rinsed and drained
- 1 Tbsp. finely julienned fresh sage
- 1 Tbsp. finely julienned snipped chives
- Freshly ground pepper
Cook bacon in 12-inch skillet over medium-high heat until crisp. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat.
Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately.
From the North Carolina Department of Agriculture
- 3 thick slices bacon, preferably applewood-smoked
- 2 large cloves garlic, minced
- 2 small tender leeks, split, rinsed, thinly sliced
- 1 lg. Savoy or Chinese Cabbage, thinly sliced
- 1 cup chicken stock or broth
- 1/4 cup dry white wine
- 1 1/4 cups cooked white beans
or 1 (15.8 oz.) can rinsed and drained
- 1 Tbsp. finely julienned fresh sage
- 1 Tbsp. finely julienned snipped chives
- Freshly ground pepper
Cook bacon in 12-inch skillet over medium-high heat until crisp. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat.
Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately.
From the North Carolina Department of Agriculture
Italian Stuffed Tomatoes
6 med tomatoes
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup Romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozzarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter
Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. Broil 2 min to allow tops to slightly brown. These are actually good cold or at room temperature as well as hot.
From www.cooks.com
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup Romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozzarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter
Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. Broil 2 min to allow tops to slightly brown. These are actually good cold or at room temperature as well as hot.
From www.cooks.com
Marinated Cherry Tomatoes
Makes 4 servings
2 pint baskets cherry tomatoes, cut in half
1 small onion, coarsely chopped
1/4 cup finely chopped parsley
1 tbsp finely chopped rosemary
3 garlic cloves, minced
1/3 cup extra-virgin olive oil
3 tbsp Balsamic vinegar
salt & freshly ground black pepper to taste
Mix tomatoes, onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally.
Enjoy with crostini or as a side dish.
From Mariquita Farm
2 pint baskets cherry tomatoes, cut in half
1 small onion, coarsely chopped
1/4 cup finely chopped parsley
1 tbsp finely chopped rosemary
3 garlic cloves, minced
1/3 cup extra-virgin olive oil
3 tbsp Balsamic vinegar
salt & freshly ground black pepper to taste
Mix tomatoes, onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally.
Enjoy with crostini or as a side dish.
From Mariquita Farm
Squash & Rice Casserole
(This is a good way to use a lot of zucchini/summer squash and feed a lot of people)
8 cups sliced zucchini (can be a combination of summer squash too)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice (works well with white or brown rice)
1 cup shredded cheddar cheese
1 cup fat free sour cream
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1 tsp salt
1/4 tsp black pepper
2 large eggs, slightly beaten
Combine first 3 ingredients in heavy pot, bring to boil then reduce heat to low and simmer 20 min. Drain and partially mash. Combine zucchini mixture with rice and remaining ingredients except parmesan cheese. Spoon into 13x9” baking dish, sprinkle with parmesan, and bake at 350 degrees for 30 min. Broil for 1 min. to brown the top.
Submitted by Nancy Potter
8 cups sliced zucchini (can be a combination of summer squash too)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice (works well with white or brown rice)
1 cup shredded cheddar cheese
1 cup fat free sour cream
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1 tsp salt
1/4 tsp black pepper
2 large eggs, slightly beaten
Combine first 3 ingredients in heavy pot, bring to boil then reduce heat to low and simmer 20 min. Drain and partially mash. Combine zucchini mixture with rice and remaining ingredients except parmesan cheese. Spoon into 13x9” baking dish, sprinkle with parmesan, and bake at 350 degrees for 30 min. Broil for 1 min. to brown the top.
Submitted by Nancy Potter
Tat Soi with Crisped Bread Crumbs
1/2 cup fresh bread crumbs
1 Tbsp oil or butter
2 bunches Tat Soi, trimmed if necessary and washed (but not dried)
1 Tbsp olive oil or dark sesame oil
salt and freshly ground pepper
Sauté the crumbs in the oil or butter until crisp and golden; remove from pan.
Add washed greens to pan; heat until beginning to wilt; toss with the oil and season with salt and pepper; serve with the bread crumbs sprinkled over the top
1 Tbsp oil or butter
2 bunches Tat Soi, trimmed if necessary and washed (but not dried)
1 Tbsp olive oil or dark sesame oil
salt and freshly ground pepper
Sauté the crumbs in the oil or butter until crisp and golden; remove from pan.
Add washed greens to pan; heat until beginning to wilt; toss with the oil and season with salt and pepper; serve with the bread crumbs sprinkled over the top
‘Lemon’ Cucumber Sandwiches
(These yellow round cucumbers are perfect for slicing for sandwiches!)
1 oz. cream cheese
1 Tbs. sour cream
1 1/2 tsp. chives, chopped
Salt and pepper to taste
4 slices sandwich bread
1 ‘Lemon’ cucumber, peeled and sliced thin
Mix together first 4 ingredients and spread evenly on 2 slices of bread. Top with cucumbers, and remaining 2 slices of bread.
From www.epicurious.com
1 oz. cream cheese
1 Tbs. sour cream
1 1/2 tsp. chives, chopped
Salt and pepper to taste
4 slices sandwich bread
1 ‘Lemon’ cucumber, peeled and sliced thin
Mix together first 4 ingredients and spread evenly on 2 slices of bread. Top with cucumbers, and remaining 2 slices of bread.
From www.epicurious.com
Panzanella (Tuscan Tomato Bread Salad)
1- 1lb piece of hard crusted Italian bread
2-3 large ripe tomatoes
2 medium sized cucumbers
1 medium sized red onion
small handful of fresh basil leaves
5-6 table spoons of extra virgin olive oil
3 table spoons of a wine vinegar
salt and ground black pepper for seasoning
Start by cutting the bread into a couple of pieces and soaking it in water. Try to use a bread that has an internal texture without many holes in it, and is compact or stiff.
While the bread is soaking, cut up the tomatoes into thin slices and add them to a large salad or mixing bowl. Next take the skin off the cucumbers and cut them up into thin slices as well. Then clean and slice up the red onion into thin slices, and add them to the bowl with the tomatoes and cucumbers.
After that check the bread and see if it has absorbed the water well, if so it’s ready to be strained out and broken up. Strain the bread out well and break it up into another mixing bowl.
Then cut up 10-12 basil leaves and add them to the tomatoes, cucumbers and onions. Now it’s time to add the tomatoes, cucumbers, onions and basil into the bowl with the bread.
Before mixing, add in a few tablespoons of extra virgin olive oil, some salt and ground black pepper.
Mix everything together and check the salad to see if there is enough olive oil. If the bread and ingredients look a little dry add in more. Slowly mix everything together. Then cover and let chill for at least 1 hour.
Thai Eggplant Dip
Makes ~2 ½ cups
2 medium eggplants
1 Tbs. sesame oil
3-4 cloves garlic
1 Tbs. minced fresh cilantro
1 Tbs. minced fresh ginger
½ tsp. crushed red pepper flakes
2 Tbs. soy sauce salt to taste
2 Tbs. rice vinegar
pita bread
Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and cook in a 350o oven until very soft, about 1 hour. When cool enough to handle, remove skin. With the motor running on a food processor, add garlic and ginger and mince. Add eggplant and whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles.
Submitted by Cheryl Rowell from From Asparagus to Zucchini
2 medium eggplants
1 Tbs. sesame oil
3-4 cloves garlic
1 Tbs. minced fresh cilantro
1 Tbs. minced fresh ginger
½ tsp. crushed red pepper flakes
2 Tbs. soy sauce salt to taste
2 Tbs. rice vinegar
pita bread
Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and cook in a 350o oven until very soft, about 1 hour. When cool enough to handle, remove skin. With the motor running on a food processor, add garlic and ginger and mince. Add eggplant and whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles.
Submitted by Cheryl Rowell from From Asparagus to Zucchini
Swiss Chard Pie (1)
Extra large bowl of chard leaves with a few young stems
2 cups cottage cheese
2 eggs beaten
8 oz. sliced Swiss Cheese, cut into strips
1/2 cup Italian bread crumbs
Salt and pepper to taste
Preheat oven to 350. Steam chard for 30 seconds, drain well. Whisk together cheeses, eggs, salt and pepper. Fold one cup of cheese mixture into chard, and put in 9x12 baking dish. Top with remaining mixture and sprinkle evenly with bread crumbs. Bake for 30 minutes.
This dish is actually much better "left over", so refrigerate and reheat if possible. If not, allow to cool a few minutes before cutting into pieces.
2 cups cottage cheese
2 eggs beaten
8 oz. sliced Swiss Cheese, cut into strips
1/2 cup Italian bread crumbs
Salt and pepper to taste
Preheat oven to 350. Steam chard for 30 seconds, drain well. Whisk together cheeses, eggs, salt and pepper. Fold one cup of cheese mixture into chard, and put in 9x12 baking dish. Top with remaining mixture and sprinkle evenly with bread crumbs. Bake for 30 minutes.
This dish is actually much better "left over", so refrigerate and reheat if possible. If not, allow to cool a few minutes before cutting into pieces.
From the Organic Vegetable Gardening Guru website
Beet Dip with Toasted Pita Strips
Makes 1 ¼ cups
3/4 lb. small beets
1 small garlic bulb, 1/4 inch sliced off top
2 Tbsp drained prepared horseradish
1 Tbsp olive oil
1 Tbsp red wine vinegar
1/4 cup whole almonds, toasted
1/8 tsp dried sage
coarse salt and ground pepper
3 pita breads (6-inch), lightly toasted, cut into 3/4 inch-wide strips
Preheat oven to 425. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor.
Squeeze garlic from skin into processor. Add horseradish, oil, vinegar, almonds and sage; pulse until combined. Season with salt and pepper. Serve with warm pita strips.
Submitted by Elyse Seeley
3/4 lb. small beets
1 small garlic bulb, 1/4 inch sliced off top
2 Tbsp drained prepared horseradish
1 Tbsp olive oil
1 Tbsp red wine vinegar
1/4 cup whole almonds, toasted
1/8 tsp dried sage
coarse salt and ground pepper
3 pita breads (6-inch), lightly toasted, cut into 3/4 inch-wide strips
Preheat oven to 425. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor.
Squeeze garlic from skin into processor. Add horseradish, oil, vinegar, almonds and sage; pulse until combined. Season with salt and pepper. Serve with warm pita strips.
Submitted by Elyse Seeley
Cheese-Stuffed Whole Winter Squash
Serves 6-8
1 – 4-5 lb whole winter sqash (buttercup works well – smaller squash can be done as individual serving bowls)
¼ lb or 1 stick butter 1 cup heavy (whipping) cream
1 cup finely chopped yellow onion
~ 1 ½ cups light cream or half and half
1 tsp minced or pressed garlic
¾ cup freshly shredded Swiss cheese
1 ¾ cups unseasoned fine dry bread crumbs
salt; fresh ground pepper and nutmeg
Cut off and reserve the top of the squash to use as a lid. With a large spoon, scoop out the seeds and stringy portions. Reserve. Preheat oven to 400oF. Heat butter in a sauté pan or skillet over medium heat. Add onion and cook until very soft and golden, ~10 mins. Stir in garlic and cook 1 min longer. Add bread crumbs and stir to coat thoroughly with butter. Remove from heat and combine with the cheese, heavy cream, 1 cup of the light cream (or ½ and ½), salt, pepper and nutmeg to taste.
Place squash in shallow baking pan. Fill the squash to within ½ inch of the rim with the cheese mixture, adding more ½ and ½ if necessary to reach this level. Cover with the reserved lid and wrap stem with foil to prevent it from burning. Bake until the cheese mixture is bubbly and the shell of the squash is soft to the touch on the outside, ~ 1 hour.
Transport the squash to the table for serving and remove the lid. With a long handled spoon, scoop out some of the cooked pulp along with the melted cheese stuffing for each serving.
Submitted by Cheryl Rowell from James McNair’s Squash Cookbook
1 – 4-5 lb whole winter sqash (buttercup works well – smaller squash can be done as individual serving bowls)
¼ lb or 1 stick butter 1 cup heavy (whipping) cream
1 cup finely chopped yellow onion
~ 1 ½ cups light cream or half and half
1 tsp minced or pressed garlic
¾ cup freshly shredded Swiss cheese
1 ¾ cups unseasoned fine dry bread crumbs
salt; fresh ground pepper and nutmeg
Cut off and reserve the top of the squash to use as a lid. With a large spoon, scoop out the seeds and stringy portions. Reserve. Preheat oven to 400oF. Heat butter in a sauté pan or skillet over medium heat. Add onion and cook until very soft and golden, ~10 mins. Stir in garlic and cook 1 min longer. Add bread crumbs and stir to coat thoroughly with butter. Remove from heat and combine with the cheese, heavy cream, 1 cup of the light cream (or ½ and ½), salt, pepper and nutmeg to taste.
Place squash in shallow baking pan. Fill the squash to within ½ inch of the rim with the cheese mixture, adding more ½ and ½ if necessary to reach this level. Cover with the reserved lid and wrap stem with foil to prevent it from burning. Bake until the cheese mixture is bubbly and the shell of the squash is soft to the touch on the outside, ~ 1 hour.
Transport the squash to the table for serving and remove the lid. With a long handled spoon, scoop out some of the cooked pulp along with the melted cheese stuffing for each serving.
Submitted by Cheryl Rowell from James McNair’s Squash Cookbook
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