BLTC sandwich with homemade Pugliese bread by Dwight Stanford

Classic, but simple, better with homegrown, but hey, you guys forced me. BLTC sandwich with homemade Pugliese bread.

 

Toast the bread both sides with a stovetop grill pan and after one side is toasted put on the cheese of your choice: I used Corno d’Abruzzo, Cook the pancetta, thinly sliced until crisp and add them then the tomatoes (hothouse tomatoes are a bit better with a pizzicato di sale) and the lettuce and mayonnaise for lubrication. Buono!

 

 

Pappa al Pomodoro submitted by Giselle Stafford

Another Tomato entry – This one is from Judy Witts Francini’s -Under a Tuscan Stove – Really really gorgeous! I copied her recipe from her blog and the photo is mine!

Pappa al Pomodoro

8 whole garlic cloves
1-3/4 pound can of plum tomatoes
1 pound loaf of stale bread, sliced (or unseasoned stuffing mix)
1/4 cup olive oil
1 leek, thinly sliced, only white part
6 cups water
1 bunch basil
Salt
Chilli pepper

The night before slice the bread and leave it out to get stale. (This does happen in Tuscany with our unsalted bread.) You can force the drying in a warm oven.

Sauté the whole garlic cloves and leek in olive oil with the chili pepper.
When the garlic has lightly browned and the leek is just getting golden, add the tomato sauce.
Season with salt and add half the basil leaves torn into tiny pieces.
Crush the tomatoes with the back of a wooden spoon and stir. Cook until the tomatoes fall apart.

Tear the bread into small pieces and put into the sauce.
The bread will soak up the sauce and get quite thick.
Add enough water to soften the bread and to make it liquidy.
Add the remaining basil and cook until the bread becomes a “mush”– PAPPA!

Read more: http://www.divinacucina-blog.com/2011/09/wine-all-time.html#ixzz1qOd0yrNL

Lemony Olive Oil Banana Bread Cooked by Dwight Stanford

I made this for my guests.  Sorry, but this one is from the internet, instead of inventing it.  But the picture is mine.
Banana/Citrus entry from Ascoli Piceno

Lemony Olive Oil Banana Bread Recipe – 101 Cookbooks   from     www.101cookbooks.com

Mini Smoked Salmon Sliders by Judy

For  the recipe Judy used for the slider buns, have a look here at East Everyday Eats

then simply spread with philly cream cheese and top with smoked salmon

Oat Soda Bread

Oat Soda Bread Recipe from Heidi at 101 Cookbooks

I’m more likely to have rolled oats on hand than oat flour. So, like Jennifer, I instruct you to make your own oat flour below. But you can skip that step if you actually have oat flour in your pantry. As far as storage goes, loosely wrapped in parchment paper, this bread is great for a couple days.

Read more and for the recipe….

 

Annette’s Bread Pudding Cake by Annette Banks

Annette’s Bread Pudding Cake

Ingredients:
200g dry bread crumbs
100g nuts(almonds,walnuts,pinenuts……)
100g sultanas
75g chopped dried apricots
75g dried figs
1 tbsp cocoa powder
some chopped chocolate(optional)

425ml warm milk
75g sugar
1 large egg

 

 
Mix all the top dry ingredients together, then add the warm milk(or part milk and water).Add the sugar and egg(should not be too sloppy). Decorate with nuts. Grease or line a flan case and put in oven at 189 degrees for about 25/30 mins.

Mexican Flatbreads by Cheryl O’Bryan

Flatbread recipe
1 cup tepid water
2 Tablespoons Olive Oil
1 Teaspoon salt
2 Teaspoons honey
3 cups white bread flour
1 Teaspoon Yeast

 
(You will also need your favourite minced beef chilli recipe leftovers – approx 200g minced beef)

 
Place ingredients in to a bread maker and set the cycle to ‘dough.’ (Check which order you should put the ingredients in to your machine. My machine was in the order of recipe above.) When the dough is ready, transfer to a lightly floured surface and knead for 2 minutes. Divide the dough into 8 equal pieces and shape into balls. Roll each ball in to a circle approximately 30cm across. Make it as thin as possible. Reheat the chilli and then spread it thinly onto the dough leaving a 1.5cm edge all the way around. Transfer on to lightly floured trays and bake in a preheated oven at 200C/400F/Gas 6 for about 6 minutes until the edges just start to turn golden in places. Roll up and eat with your fingers! ENJOY!

 

Focaccia Ripiena with Shaved Fennel and Lemon Salad by Marla Gulley Roncaglia

Please visit Bella Baita View to view this recipe.

Bread Pudding for the French Toast Lover by Amber

Bread Pudding for the French Toast lover
This recipe is adapted (but quite varied) from a poster named: andiesenji at http://forums.egullet.org/index.php?%2Ftopic%2F128208-extra-rich-bread-pudding-for-mock-french-toast%2F

I really, really liked this and will definitely do this again. It was my first time making bread pudding, and it was well worth it! My photography skills just do not do it justice!! and the creme fraiche topping kept sliding off. HA!

8 med eggs
3 cups milk
1 cup cream
2/3 cup sugar + more for coating
4 tablespoons brown sugar + more for coating
2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
20-40 grates of fresh nutmeg (I only did 20 and it wasn’t enough.)
1/4 cup slivered almonds
Butter for frying and for coating pan.
8-9 cups of day old cinnamon raisin bread cubed into small croutons
1. Cube bread into small croutons.
2. Beat eggs, milk, cream and 2/3 cup of sugar, vanilla, sugar, and salt in a large mixing bowl until combined.
3. Butter 9 x 13 pan, add bread and cover with milk mixture.
4. Allow bread to soak for at least 30 minutes (at this point you can preheat your oven to 180 degrees.)
5. Sprinkle almond over top and bake for 45-60 minutes until cooked through, but still “wet.”
This is a valid dessert in and of itself so you can serve it as is.

To Make “French Toast,” refrigerate for 24 hours.
To serve,  slice pieces of “French toast” to the size of your liking and very lightly coat with sugar. (Maybe you can even skip this step, but I did not.) And brown in butter on both sides. Serve with your favorite sauce or even maple or golden syrup.

I made a whipped cream/crème fraiche mixture by whipping one small container each with a couple of spoonfuls of sugar and vanilla.

I also made a whiskey sauce I found on the internet, but found it completely unnecessary.

Pretzel “Panini” by Michelle Schoenung

Bread machine pretzels/pretzel “panini”These started out as pretzels but they came out so fat and puffy that tonight we are using them to make panini. I made a side of honey mustard sauce, which I’m going to use as a spread for the panini. Tonight’s pretzel panino will have avocado, roasted red peppers, lettuce and the honey mustard spread (recipe below).

Pretzels adapted from allrecipes.com
265 ml warm water
375 g all-purpose flour
20 g sugar
10 g salt
6 g yeast
2 quarts of water for boiling
110 g baking soda
1 egg yolk combined with splash of water (optional)
coarse salt

In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting.

When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape. In a saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels. For a more caramel-colored pretzel, combine egg yolk and water in a bowl and brush over pretzels (this is an optional step, and I didn’t do it). Sprinkle pretzels with salt.
Place pretzels on baking sheet lined with parchment paper. Bake at 425 degrees F for 8-10 minutes or until golden brown.

Honey mustard sauce/spread

2 cups mayonnaise (I used soy mayo)
2 tablespoons Dijon mustard
2 tablespoons honey
spritz of lemon