Pepper Gazpacho and Multigrain Havarti & Swiss Grilled Cheese August 18, 2016 15:34
image: Jennifer Davick
Try a summery twist on tomato soup with Pepper Gazpacho. Serve chilled with a side of Havarti-and-Swiss grilled cheese sandwiches on H&F Bread Co. Multigrain.
Process half of vegetable juice and next 7 ingredients in a blender until smooth. Transfer to a large bowl. Stir in remaining vegetable juice and olive oil. Serve immediately with toppings, or cover and chill until ready to serve.
Brush softened butter on 1 side of H&F Bread Co. whole grain bread slices. Place 6 bread slices, buttered sides down, on a griddle. Top each with 1 Havarti cheese slice, 1 Swiss cheese slice, and remaining bread slices, buttered sides up. Cook over medium heat 1 to 2 minutes on each side or until golden and cheese is melted.
Source: Southern Living
Reminiscing & Looking Forward! July 21, 2016 17:41
It all started with the burger. Linton Hopkin's famous H&F Burger started as a special offer on Friday nights. The demand could not be contained and his famous, award-winning burgers are now available every day at Holeman & Finch Public House, H&F Burger @ Ponce City Market & Turner Field.
Atlanta Magazine's Evan Mah asked Chef Linton about creating the burger at home. He gave him a few tips (of course, use H&F Bread Co. buns), and Evan believes, "...after a few trial runs, I landed on what I believe to be a near-identical reconstruction." check out Evan's version here!
photo by: Evan Mah
source: Atlanta Magazine
Cornmeal-Crusted Tilapia Sandwiches with Jicama Slaw April 12, 2016 13:40
This quick, simple, and delicious tilapia sandwich will satisfy your weeknight hunger.
Serves 4 (serving size: 1 sandwich)
Total time: 21 Minutes
1. Preheat broiler to high.
2. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell. Place bread, cut sides up, on a baking sheet, and broil for 1 1/2 minutes or until toasted.
3. Place mayonnaise, yogurt, vinegar, and 1/4 teaspoon salt in a medium bowl; stir with a whisk. Add coleslaw, jicama, apple, and jalapeño; toss well to coat.
4. Place cornmeal and black pepper in a dish. Place milk in a dish. Dip fish in milk. Dredge in cornmeal mixture; shake off excess breading. Sprinkle with remaining 1/4 teaspoon salt.
5. Heat a skillet over medium-high heat. Add olive oil; swirl to coat. Add fish; cook 3 minutes on each side or until desired degree of doneness. Place 1 fillet in each roll; divide coleslaw among sandwiches.
Photo: Nigel Cox; Styling: Sharon Ryan
Source: Cooking Light
Hoisin-Glazed Salmon Burgers with Pickled Cucumber April 12, 2016 12:57
Quick-pickled cukes give these burgers tart crunch. Panko and egg white hold the patties together. Use cilantro leaves on the burgers as you would lettuce for herby freshness.
Serves 4 (serving size: 1 burger)
Total time: 38 Minutes
1. Combine the first 6 ingredients in a small saucepan; bring to a boil. Remove from heat; add cucumber. Let stand 30 minutes. Drain.
2. Combine panko and the next 7 ingredients (through egg white) in a bowl, and stir well. Divide the mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty.
3. Heat a large cast-iron skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add patties; cook patties for 3 minutes on each side or until desired degree of doneness. Brush tops of patties evenly with hoisin; cook for 30 seconds.
4. Place 1 patty on bottom half of each bun; top each patty with 6 cucumber slices and top half of bun.
Breaded Fish Sandwiches with Mint-Caper Tartar Sauce April 12, 2016 12:27
Spiking tartar sauce with mint and capers improves the classic fish sandwich deliciously. Cutting the fish into a square shape helps it fit the bun better. Be sure to use a sweet onion, and soak it in ice water so that you get the crunch but no harsh bite.
Serves 4 (serving size: 1 sandwich)
1. Preheat oven to 350°.
2. Combine first 6 ingredients in a small bowl; stir in 1/8 teaspoon pepper. Set tartar sauce aside.
3. Combine onion and ice water; soak 20 minutes. Drain on paper towels.
4. Sprinkle remaining 1/4 teaspoon pepper and 1/4 teaspoon salt evenly over fish. Place flour in a shallow dish; place egg whites in another dish. Place panko in another. Dredge both sides of fish in flour; dip in egg white, and dredge in panko. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until browned. Place fish on a baking sheet. Bake at 350° for 6 minutes or until fish flakes easily when tested with a fork.
5. Spread about 4 teaspoons mint mixture on bottom half of each bun. Top each with 1 fish fillet. Arrange onion evenly over fish; top with 2 tomato slices and top half of bun.
Cashew Chicken Salad Sliders April 12, 2016 12:06
The Asian flavor of curry might seem strange for an American dish as old-fashioned as chicken salad, but the tastes marry perfectly. Cashews add crunch as well as heart-healthy unsaturated fats.
4 sliders (full size bun shown)
Peanut-Sauced Chicken Pitas April 12, 2016 11:48
Here's a tasty way to use up leftover roast chicken. Dark meat stands up to the intense flavors in the dressing.
2 servings (serving size: 1 stuffed pita half)
Total time: 24 Minutes
1. Combine the first 5 ingredients, tossing well to coat. Stir in chile paste, if desired. Fill each pita half with about 1/2 cup chicken mixture, 1/4 cup bean sprouts, 1 tablespoon carrot, and 1 tablespoon cilantro.
Photo: Levi Brown; Styling: Angharad Bailey
Source: Cooking Light
Egg Salad BLTs April 12, 2016 11:46
Lemon juice and sour cream give a little bite to this classic egg salad, so it can better keep up with the crisp, meaty Benton's Bacon on top.
4 servings (serving size: 1 sandwich)
Combine first 6 ingredients in a medium bowl, stirring well.
Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.
Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.
Steak Baguettes with Pesto Mayo April 12, 2016 11:00
H&F Bread Co. baguette piled high with steak and veggies, the surprise treat on this sandwich is the sauce, a pesto mayonnaise. Use sirloin for a more tender bite than you get with cuts like flank steak.
4 servings (serving size: 1 sandwich piece)
Total time: 20 Minutes
1. Heat a grill pan over medium-high heat. Sprinkle steak with salt and pepper. Add steak to pan, and cook 2 1/2 minutes on each side or until desired degree of doneness. Remove the steak from pan, and let stand 5 minutes. Cut steak across grain into thin slices.
2. Combine mayonnaise and pesto, stirring until well blended. Spread mayonnaise mixture evenly over cut sides of bread. Layer bottom half of bread with arugula, red onion, steak, and tomato; top with top half of bread. Cut sandwich diagonally into 4 equal pieces.
Source: Cooking Light
Photo: Levi Brown; Styling: Angharad Bailey
The BA Patty Melt April 01, 2016 13:50
Photograph by Christopher Testani
- 2 tablespoons vegetable oil
- 2 large onions, thinly sliced
Patties And Assembly
- ¼ small onion, finely chopped
- 1 pound ground beef chuck (20% fat)
- 1 tablespoon ketchup
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 8 slices H&F Bread Co. marbled rye
- 4 ounces aged sharp cheddar, thinly sliced
- 4 ounces Swiss cheese, thinly sliced
Heat oil in a medium skillet over medium heat and cook onions, stirring often and adding water as needed to prevent burning, until deep golden brown and very soft, 20–25 minutes. Set aside.
Patties And Assembly
Gently mix onion, beef, ketchup, garlic powder, salt, and pepper, in a medium bowl. Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about ¼” thick (you want them roughly the same dimensions as the bread you're using.)
Heat oil in a large skillet, preferably cast iron, over medium-high heat. Working in 2 batches, cook patties, pressing gently, until browned but still pink in the center, about 2 minutes per side. Transfer to a plate.
Wipe out skillet and reduce heat to medium. Top 4 slices of bread with cheddar, then beef patties, caramelized onions, and Swiss cheese. Close up sandwiches and spread each top with 1 tsp. mayonnaise. Place in pan, mayonnaise side down, and weight with a foil-covered heavy pan. Cook until bottom slice is golden brown, about 3 minutes. Remove weighted pan and spread the top of each sandwich with 1 tsp. mayonnaise. Flip and weight again. Cook until other side is golden brown and cheese is melted, about 3 minutes.
Do Ahead: Patties can be formed 8 hours ahead. Cover and chill.
Source: Bon Appetit
Open-Face Steak Sandwich with Parmesan Dressing April 01, 2016 13:35
Photograph by Alex Lau
- 1½ pounds flank steak
- Kosher salt, freshly ground pepper
- 1 tablespoon vegetable oil
- ½ small red onion, thinly sliced
- ¼ cup whole grain mustard
- 3 tablespoons fresh lemon juice
- ½ cup olive oil, plus more for bread
- 1½ ounces Parmesan, finely grated
- 1 ciabatta loaf, halved lengthwise
- 6 cups mature arugula leaves with tender stems
Heat a dry large skillet, preferably cast iron, over medium-high. Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.
Meanwhile, place onion in a small bowl; cover with cold water. Set aside.
Blend mustard and lemon juice in a blender to combine. With motor running, stream in ½ cup olive oil, then gradually add Parmesan. Stream in 1 Tbsp. cold water and blend until dressing is smooth and thick. Season with salt and pepper.
Heat reserved skillet over medium. Drizzle cut sides of ciabatta with olive oil. Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.
Place bread, cut side up, on a platter and drizzle with one-third of dressing. Top with arugula; drain reserved onion and scatter over arugula. Season with salt and pepper and drizzle with half of remaining dressing. Thinly slice steak and arrange over dressed arugula. Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces.
How To Make A Hawaiian Grilled Cheese March 22, 2016 20:20
Everything you love about the sweet and savory Hawaiian pizza, now in portable grilled cheese form! Turn this classic pizza combination into one heck of a grilled cheese sandwich by using fresh, high-quality ingredients and adding a splash of love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Level of Difficulty: Easy
- Serving Size: 2
- 4 slices fresh pineapple (about 1/4 inch thick), cored, or 1/2 of a small can of pineapple rings in juice, drained
- 6 to 8 slices ripe plum tomato (about 1/4 inch thick)
- 1 tablespoon Banner Butter, sea salt
- H&F Bread Co. Southern loaf - Parker House
- 4 slices fontina cheese
- 4 ounces sliced ham
- 3 ounces fresh mozzarella cheese, thinly sliced
- Pinch of red pepper flakes (optional)
For the grilled cheese
Preheat the oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.
Arrange the pineapple and tomato slices on the prepared baking sheet and bake for 12 minutes, or until the surfaces appear dry but not yet browned, turning the pieces over halfway through. Remove from the oven and set aside.
Heat a cast-iron or nonstick skillet over medium-low heat.
Spread the butter on one side of each bread slice, dividing it evenly. Place two slices, buttered-side down, on a clean cutting board. Layer two slices of the fontina, half of the ham, three or four slices of roasted tomato, two rings of roasted pineapple, and half of the mozzarella on top of each. Sprinkle with the red pepper flakes (if using). Finish with the remaining slices of bread, buttered-side up.
Using a wide spatula, place both sandwiches in the pan, cover, and cook until the bottoms are nicely browned, about 4 minutes. Turn and cook until the second sides are browned, the cheese is melted, and the other ingredients are heated through, about 4 minutes longer.
Cut the sandwiches in half, if desired, and serve immediately.
Irish Beef Stew with Guinness® Beer March 22, 2016 12:58
- 2 tablespoons olive oil
Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, beer, sliced potatoes, and quartered potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beef is tender, about 2 hours. Season to taste with salt and pepper before serving.
Serve with H&F Bread Co. French Baguettes
recipe source: All Recipes
Apple & Brown Sugar Corned Beef February 29, 2016 12:48 1 Comment
"I make this every year for my family on St. Patrick's Day. Delicious and filling!"
Prep time: 4 h 15 m
- 2 onions, cut into 8 wedges
- 1 head cabbage, cored and cut into large chunks
- Pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. Mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid.
- Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables and H&F Bread Co. Marbled Rye
recipe source: All Recipes
Vegetarian Reuben February 29, 2016 10:51
By Brussels Sprouts for Breakfast
To enjoy this to-die-for grilled sandwich, you must first quickly saute mushrooms and "pickled" red cabbage, then stir together a Dijon-mayo-relish spread. The results, however, are well worth any effort.
Prep time: 25 minutes
¼ head red cabbage (sliced)
2 tbs dill pickle relish
2 tbs Dijon mustard
- First, prepare all your ingredients. Heat two saute pans over medium heat. Add some olive oil to each pan. In one pan, add mushrooms, garlic and black pepper. Cook for 5 minutes.
- In the second pan, add red cabbage, salt and pepper and cook in oil for 2 minutes. Add vinegar and horseradish and cook 5 more minutes.
- While both the mushrooms and cabbage are cooking, mix up dressing. Combine mayonnaise, Dijon and relish in a small bowl.
- Butter one side of 2 pieces of bread generously. On the other side of the buttered pieces of bread, spread the dressing over the bread. Add mushrooms to each sandwich. Add a slice of cheese on top of the mushrooms. Cover the cheese in cabbage. Add one more slice of cheese on top of the cabbage.
- Place the slices of bread, buttered side down on a skillet heated over high heat. Add the second slice of bread to the top and place a couple cubes of butter on top of each slice. Place one of your saute pan on top of the sandwiches as they cook.
- Flip after a few minutes and cook the other side without the pan. The bread should be nice and crusty and cheese should be oozing out the sides.
Avocado Grilled Cheese February 29, 2016 10:33
By Kim's Healthy Eats
From the crispy bread and gooey cheese, to the fresh avocado, I can’t decide which part I like best.
Prep Time: 10 minutes
A little bit of coconut or olive oil to spread onto bread
1 tsp pesto sauce
fresh baby spinach leaves
½ ripe avocado, sliced
2 slices of cheese, I used pepper jack, but I think fresh mozzarella or cheddar would also taste great
- Heat skillet (cast iron if you have it) on medium heat.
- Spread a thin layer of oil over one side of each slice of bread. Flip over and spread the pesto sauce onto each slice of bread.
- Add slices of cheese to each slice of bread. Top with spinach and avocado.
- Fold together to create a sandwich.
- Place in heated skillet and cook for about 3-4 minutes on each side. I like to put another heavy pan on top of the sandwich to make it a pressed sandwich.
The Reuben Sandwich February 29, 2016 10:15
By Chris Clark
Prep time: 15 minutes
The ultimate example of how things that should not work do, oh so wonderfully well.
8 Swiss cheese slices
1½ lbs corned beef brisket, cooked and sliced thin
1 cup Thousand Island dressing
2 cups sauerkraut, drained
- There are a couple of tricks to help make this “The” Reuben sandwich.
- Lay the slices of bread on a counter or cutting board. Put two slices of the cheese on four slices of the bread.
- Heat a sauté pan over medium high heat. Add in the corned beef and cook until warm, a few minutes at most. Turn the heat to medium
- Portion the corned beef onto the cheese covered bread slices. Top with sauerkraut, then Thousand Island dressing and then top with the remaining slices of bread.
- Spread some butter on the top of the sandwiches and place them, butter side down, into the sauté pan. Spread more butter on the top slice and cook until the bottom is toasty and golden. Gently flip the sandwiches and cook until golden on the bottom.
- Cut in half diagonally and serve warm with your favorite dill pickle on the side.
Deluxe Corned Beef Hash February 28, 2016 19:02
By Debra Steward
"I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold.
Prep time: 1 hour 10 minutes
Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.
Southwest Eggs Benedict February 08, 2016 18:29
Notes: Cook the eggs as you like - poached, fried, scrambled. Serve with hot black beans and crisp bacon.
Yield: Makes 4 servings
1. In an 8- to 10-inch frying pan, combine onion, white vinegar, 1 tablespoon of the butter, ground chili, and cumin seed. Stir often over high heat just until sizzling, 2 to 3 minutes.
2. Add broth and boil until reduced to about 1/2 cup, 3 to 4 minutes.
3. Scrape mixture into a blender. Whirl until very smooth, then whirl in remaining 6 tablespoons butter, in chunks.
4. Place cornbread, toasted side up, on plates and garnish equally with avocado slices. Put eggs on cornbread and spoon chili sauce over them.
Creamy Egg Strata February 08, 2016 17:33
Let Creamy Egg Strata be the star of your next brunch. Made with Swiss and Parmesan cheese, this creamy egg dish is worth waking for.
1. Place bread cubes in a well-buttered 13- x 9-inch baking dish. Melt 3 Tbsp. butter, and drizzle over bread cubes. Sprinkle with cheeses.
2. Melt remaining 3 Tbsp. butter in a medium saucepan over medium heat; add onion and garlic. Sauté 2 to 3 minutes or until tender. Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned. Whisk in broth and next 4 ingredients until blended. Bring mixture to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste.
3. Gradually whisk about one-fourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly. Pour mixture over cheese in baking dish. Cover with plastic wrap, and chill 8 to 24 hours.
4. Let strata stand at room temperature 1 hour. Preheat oven to 350°. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately.
Praline-Pecan French Toast February 08, 2016 17:16
The Twist: A short-order breakfast special gets an easy hands-off finish in the oven. One online reviewer claims that this Praline-Pecan French Toast recipe is, "sinfully delicious."
Yield: Makes 8 to 10 servings
1. Cut 10 (1-inch-thick) slices of bread. Reserve remaining bread for another use.
2. Stir together brown sugar and next 2 ingredients; pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with chopped pecans.
3. Whisk together eggs and next 4 ingredients. Arrange bread slices over pecans; pour egg mixture over bread. Cover and chill 8 hours.
4. Preheat oven to 350°. Bake bread 35 to 37 minutes or until golden brown. Serve immediately.
Bacon Egg & Cheese Croissant February 08, 2016 16:14
- 4 medium croissants, cut in half
- 8 slices thick bacon (plus extra just for eating!)
- 10 eggs
- 2 tablespoons milk
- Salt and pepper to taste
- ½-1 cup cheddar cheese
- Fry bacon in batches in a pan over medium to medium-high heat until done and crisp. Let the pieces drain on a paper towel lined plate. Drain off the grease and then cook the eggs in the bacon greased pan (this adds extra yumminess to the eggs)
- Crack the eggs into a bowl and whisk with milk. Season with salt and pepper and scramble in a skillet over medium high heat. Right when the eggs are done sprinkle on the cheese and toss around until it is melted.
- Assemble sandwiches by pilling on eggs and then the bacon (2 slices of bacon per sandwich but you'll want to break them in half to lay them on better... and feel free to add more bacon!).
A Better Breakfast Pita Pocket February 08, 2016 15:45
This is a super tasty way to get vegetables into the morning meal. Try substituting broccoli or asparagus for the spinach, add sausage or veggie sausage.
This is a super tasty way to get vegetables into the morning meal. Try substituting broccoli or asparagus for the spinach, add sausage or veggie sausage.
- Natural spray oil
- 2 cups packed baby spinach (or 1 cup frozen, then thawed and squeezed)
- 3 eggs, beaten
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper, more to taste
- 1/3 cup grated mozzarella cheese
- 2 pitas, warm
Cheesy Sausage-and-Croissant Casserole February 08, 2016 15:10
Makes 8 to 10 servings
1. Cook sausage 8 minutes in a skillet over medium-high heat, stirring to crumble. Toss together sausage, Parmesan, and next 3 ingredients; arrange in a 13- x 9-inch baking dish coated with cooking spray.
2. Whisk together milk and next 2 ingredients; pour over sausage mixture. Cover and chill 8 hours.
3. Preheat oven to 350°. Uncover casserole, and sprinkle with Gruyère. Bake 45 minutes or until golden. Let stand 10 minutes.
Creamed Corn With Crispy Bacon On Sourdough Bread Recipe January 30, 2016 20:57
Who's been keeping this secret - creamed corn, bacon and sourdough?
Prep Time: 15 minutes
Cook Time: 45 minutes
Level of Difficulty: Easy
Serving Size: 2
- 1 small white onion, very finely chopped
- 2 small pats of butter, plus extra for spreading
- 2 corn cobs
- 3/4 cup water
- 6 slices Benton's Bacon
- dash of light cream
- freshly grated nutmeg, to taste
- 2 thick slices of sourdough bread
- Salt and pepper
- Preheat the broiler to medium-high. In a pan, sweat the onion on low heat in a pat of butter. Stand the corn vertically in a large bowl and use a long, sharp knife to cut away the kernels. Repeat with a second cob and try to include the base of the kernels, where lots of the juice is held. Add them to the onions, stir and add the water. Add a pat of butter and bring to a simmer under a lid for 10 minutes.
- Lay out the bacon on an aluminum foil-lined baking sheet. Broil on the highest rack until crisp, turning halfway.
- When the kernels are tender, add the cream and grate in a good seasoning of nutmeg, tasting as you go. Season modestly and blend with a stick blender until smooth. Keep warm while you toast or broil the bread. Butter it lightly, then top with the corn and bacon.
Portobello Pretzel Sliders January 30, 2016 19:59This one is super simple. A vegetarian slider (and this one is vegan-friendly) recipe might be helpful for you when planning your weekend party-going festivities.
Servings: about 8-9 sliders
8 ounces portobello mushooms (I went for a container that had mushroom caps about the size of the palm of my hand-there were about 8-9 caps in the container. They will cook down a bit, so pick a size that you prefer.), cleaned and gills removed
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
For the toppings: cheese, mustard, chopped dill pickles, onions (your choice!)
1. In a small bowl, whisk together the olive oil, salt, pepper, and smoked paprika until combined.
2. Place the mushroom caps on a rimmed baking sheet.
3. Using a silicone brush, gently and generously brush the marinade onto the tops of the mushrooms, turn them over, and brush the undersides of the mushrooms. Let sit at room temperature for about 10-15 minutes.
4. Meanwhile, preheat your grill or grill pan.
5. Place the mushrooms, gill side up, on the grill or grill pan and cook until softened, about 3-4 minutes.
6. Flip the mushrooms over, gill side down, and cook for another 1-2 minutes.
7. If using cheese, add the cheese to the tops of the mushrooms at this point, and continue cooking for another 1-2 minutes, until the mushrooms are cooked through and the cheese is melted.
8. Assemble the burgers as desired.
White Bean Dip with Fresh Herbs January 30, 2016 18:38
- 2cups cooked white beans
- 1clove garlic, minced
- 4tablespoons extra-virgin olive oil, divided into 1 tablespoon and 3 tablespoons
- 1tablespoon chopped fresh rosemary
- 2teaspoons fresh thyme
- 1teaspoon sea salt (or to taste)
- Black pepper, to taste
- 2tablespoons fresh lemon juice
- 3tablespoons fresh parsley
- Black pepper to taste
- In a medium-sized pan, heat the garlic in 1 tablespoon olive oil. Cook for two minutes, and then add the white beans, rosemary, and thyme. Sautee for another 4 to 5 minutes, or until garlic is soft and fragrant.
- Transfer the beans to a food processor. Add the salt, pepper, lemon, and remaining olive oil. Process on high, stopping every now and then to scrape the bowl down, until mixture is totally creamy and smooth.
- Pulse in the fresh parsley. Serve with an extra drizzle of olive oil.
H&F Bread Co. Crostini: This Italian word means little toasts. The thin slices of bread are toasted, drizzled with olive oil, and served warm. They may be topped with a savory, finely diced mixture such as cheese, vegetables, meat or seafood.
Spinach, Feta, and Artichoke Dip January 30, 2016 18:13
"My Mom has made a straight forward hot artichoke dip for years that is fabulous, absolutely addictive. For many though, with gads of mayo and cheese, it's a bit much. I took her inspiration and tweaked it a bit to lower the fat level (though its hardly low- calorie), and to amp the flavors by building on the ingredient list, adding lemon for brightness, spinach for some color, sour cream and feta for their tang, and the pine nuts for their earthy crunch. I had someone almost kill me for this recipe at New Years." - Oui, Chef—Oui, Chef
Serves 8 to 10
- 16 ounce can of artichoke hearts in water, drained, thinly sliced and patted dry
- 110 ounce package of frozen spinach, thawed, chopped and wrung dry in a clean kitchen towel
- 3/4cup finely grated fresh Parmesan
- 3/4cup mayonnaise
- 3/4cup sour cream
- 1/2cup lightly toasted pine nuts
- 1/2cup crumbled feta cheese
- Zest of 1 lemon
- 1tablespoon freshly squeezed lemon juice
- 1garlic clove, peeled and crushed
- 1teaspoon freshly ground black pepper
- 1/2teaspoon kosher salt
- Place your oven rack in the center position and pre-heat the oven to 425 ?.
- In a mixing bowl, stir together the artichoke hearts, spinach, mayonnaise, sour cream, lemon zest and juice, the pine nuts, black pepper, salt, and 1/2 cup of the Parmigiano cheese.
- Rub the inside of a small baking dish with the crushed garlic, then discard the clove. Pour the mixture into the dish and spread top an even thickness, sprinkle the top with the remained 1/4 cup of Parmigiano and the crumbled feta.
- Bake until the top browns and the dip heats through, about 20-30 minutes. Remove from the oven and let cool slightly before serving with H&F Bread Co. crakers.
A light and crisp lavash cracker. Available plain, topped with sea salt, black sesame seed, Asiago, Asiago-Paprika, or Garlic-Rosemary. Our crackers are available in small cut (roughly 2”x2”), large cut (roughly 3.5”x5”) or by the full sheet which can be broken into chards.
Warm Egg Salad on Croissants January 19, 2016 10:07
Recipe source: Food Republic
photo by Ben Fink
- 8 strips thick-cut bacon
- 8 cups water
- 1/4 cup white vinegar
- 8 large eggs, at room temperature
- 4 large butter croissants, halved
- 1/4 cup mayonnaise, store-bought or homemade
- 16 leaves baby arugula
- Preheat the oven to 350°F. Lay the bacon on a rimmed baking sheet and cook in the oven for 10 to 20 minutes, depending on how crisp you like your bacon.
- Remove the pan from the oven and use tongs to transfer the bacon to a paper towel–lined plate to drain and cool. Set aside. Reduce the oven temperature to 200°F.
- Pour the water and vinegar into a large pot and bring to a boil over high heat. Reduce the heat to medium and use a slotted spoon to gently lower the eggs into the boiling water.
- Simmer the eggs (reduce the heat to medium-low if necessary) for exactly 12 minutes.
- While the eggs cook, set the croissants on a rimmed baking sheet and place them in the oven to warm (reassemble the croissants so they are whole—you don’t want the interior to get toasty and hard).
- Transfer the cooked eggs to a sieve and place them under cold running water until they’re cool enough to handle (you don’t want the eggs to be cold—they need to be warm).
- Peel the eggs, place them in the bowl of a food processor, and purée until they’re creamy. Add the mayonnaise, season with salt and pepper, and continue to process until the mixture is well combined.
- Divide the egg salad among the bottom halves of each croissant. Top each with 4 pieces of arugula and 2 pieces of bacon. Cover with the top halves of the croissants and eat immediately.
Challah French Toast January 12, 2016 09:05
Total Time: 27 min
Prep: 10 min
Inactive: 5 min
Cook: 12 min
Yield:8 large slices
Preheat the oven to 250 degrees F.
6 extra-large eggs
1 1/2 cups half-and-half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread
Read more at: http://www.foodnetwork.com/recipes/ina-garten/challah-french-toast-recipe.html#lightbox-recipe-video?oc=linkback
In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
French Onion Soup January 05, 2016 13:52
Once you try this classic French Onion Soup recipe, you'll never try another. It culminates in a rich-tasting soup with melt-in-your- mouth onions.
Yield: 8 servings
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.
Recipe from Cooking Light - for nutritional info click here
Tomato-Basil Soup January 05, 2016 13:52
Fresh tomato and basil are the stars of this classic tomato soup recipe. Low-fat milk and light cream cheese keep it healthy. Serve with a slice of French bread baguette.
Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.
Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.
NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.
Recipe from Cooking Light image by Becky Luigart-Stayner
Beef and Guinness Stew January 05, 2016 13:52
Cooking Light Executive Food Editor, Ann Taylor Pittman, promises “This meaty stew is so good, I sopped up every drop of the gravy-like broth with bread.” We recommend fresh H&F Bread Co. Yeast Rolls!This hearty beef stew is made with lean boneless chuck that's cooked with carrots, parsnips and turnips and flavored with dark beer. Simmering it in a Dutch oven for about 2 hours makes the meat and vegetables fork tender and delicious.
1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.
2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.
Don't forget the yeast rolls!
Recipe from Cooking Light - Margaret M. Johnson
Photo: Jonny Valiant; Styling: Pam Morris
For nutritional info, click here
Roasted Butternut Squash and Shallot Soup January 05, 2016 13:52
This three-step recipe (roast, blend, simmer) is an easy and flavorful way to warm up with a creamy vegetable-based soup on a chilly winter afternoon.
Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe.
1. Preheat oven to 375°.
2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
Recipe from Cooking Light - for nutrition info, click here
Roasted Chicken Noodle Soup January 05, 2016 13:52
It doesn't get more classic than chicken noodle soup, and this creamy recipe is certainly a favorite.
Yield: 2 1/2 quarts (serving size: 1 cup)
Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.
Recipe from Cooking Light - click here for nutrition info
Spice-Rubbed Tenderloin with Mustard-Cream Sauce December 18, 2015 10:12
Makes 10 to 12 servings
Ingredients2 1/2 teaspoons kosher salt
1. Preheat oven to 500°. Stir together kosher salt and next 6 ingredients. Rub tenderloin evenly with olive oil. Sprinkle salt mixture over tenderloin, pressing to adhere. Cover and let stand at room temperature 30 minutes. Place tenderloin on a lightly greased (with cooking spray) rack in a roasting pan.
2. Bake at 500° for 15 minutes; reduce oven temperature to 375°, and bake 25 to 30 minutes or until a meat thermometer inserted in thickest portion registers 130° (for medium-rare) or to desired degree of doneness. Remove from oven; let stand 10 minutes before slicing. Serve with Mustard-Cream Sauce.
Mustard Cream Sauce
Makes about 2 cups
Sauté shallot in hot oil in a medium skillet over medium heat 2 minutes or until soft; add garlic, and sauté 1 minute. Stir in wine, mustard, and sugar; bring to a boil. Cook, stirring constantly, 3 minutes or until mixture has thickened and is reduced by about half. Remove from heat, and whisk in sour cream, salt, and pepper. Serve immediately.
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