Well, I have embarrassed myself once again. I have lost another Game Night Food Competition. And I’m the food blogger.
However, I used to hold chili cook offs at an old job that I won a couple times, and I had a few people less than pleased that I was both the host and the winner.
So, there’s that. At least you know I’m honest!
Also in my defense: my competitor had chocolate in her bread – totally cheating.
Continue reading Fruit/Veggie bread-a-thon
Is it French? No. It is not.
But, my good old hometown Albany, New York does play a part in the history of French toast.
Continue reading Food history: French toast
There are “regular” breadcrumbs and then there are Japanese-style Panko breadcrumbs. What gives?
Continue reading Difference between: breadcrumbs and Panko breadcrumbs
When choosing a more unique type of loaf, do you go with pumpernickel bread or rye bread?
Continue reading Difference between: pumpernickel bread and rye bread
It’s considered to be one of the best inventions of all time – let us check out the history of sliced bread.
Continue reading Food history: sliced bread
Oh, I am excited about this little gem I found here.
This is one of those recipes that tastes amazing regardless, but requires a bit of extra work to look pretty. I would want to make it a few more times before bringing it to a potluck or a dinner party.
- 1 roll semi-firm Italian bread
- 1/2 cup butter, melted
- 2 tbsp oil
- 3 tsp minced onion
- 3 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 tbsp poppy seeds
- a very generous sprinkling of dried parsley
- 10 oz grated cheddar cheese*
*The original recipe calls for white cheddar; I used what I pretty much always use for cheddar cheese, which is Kraft’s triple cheddar with sharp, mild, and white cheddar.
Continue reading Cheesy, buttery, pull-apart garlic bread
I made French bread pizza from Italian bread once before, but I went a step farther this time and tried something a little different; I also tried new toppings.
I looked at HowSweetEats.com’s recipe for basic homemade French bread pizza. I then looked at Rachel Ray’s white pizza recipe, but it was SeriousEats.com’s recipe that really knocked it out of the park with this butter and oil sauce.
- soft Italian bread loafs
- pizza sauce (I use Ragu’s) (about 6 or 7 oz per half loaf)
- mozzarella and/or mixed Italian cheeses, shredded (about 4 oz per half bread loaf)
- Ricotta cheese, if making white pizza (about 3 to 4 oz per half bread loaf)
- 1/4 cup plus 2 tbsp butter
- 1/4 cup olive oil
- 8 garlic cloves, minced
- red pepper flakes
- 1 tsp dried oregano
Continue reading French bread pizza
This is another recipe that I sort of changed the name of – the original recipe is called “Toasty Cheese Loaf” and it is from The Rookie Cook Cookbook, as is the macaroni and cheese with tomatoes.
This is a great recipe, trust me on this one.
This is that recipe that everyone asks me to make, the recipe that I have to bring with me to any acceptable social occasion. I haven’t yet tried to make this with homemade bread, but believe me I will blog about that when the time comes. Until then, I shall continue buying the bread.
- 1/2 cup cream cheese, softened
- 1/2 cup butter, softened
- 1/4 tsp garlic powder (I usually double this)
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 1 cup shredded mozzarella, Asiago, or Romano cheese
- 3 tbsp fresh parsley, or 2 1/2 tsp dried parsley (I used dried)
- 1 loaf French bread (or Italian, but crusty bread is best), cut into 3/4 inch slices
Continue reading Cheesy garlic bread