57 bread almost Recipes

unbleached all-purpose flour , plus additional for dusting work surface (15 oz), fast rise yeast, table salt, grated parmesan cheese, minced fresh rosemary, water , plus, water, at room temperature, chopped green olives (pitted ), mild-flavored lager beer , plus, mild-flavored lager beer, white vinegar

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

ground pork (could use ground beef, turkey or chicken ), onion, peeled and minced, garlic, minced, olive oil, kosher salt, freshly ground black pepper, chopped fresh sage (i use almost 2 tbsp.) **or sub in an italian herb blend. i find rosemary, basil, oregano, thyme, marjoram, fennel all work well and in combination, bread crumbs (fresh, plain , italian...whatever you like), discs prerolled , refrigerated pie dough (puff pastry works great too), eggs, beaten, options, i have peeled and grated 1 apple and added it to the filling mix with good results. i prefer a granny smith or a fuj, but use what you like if you go this route., saute diced jalapenos , poblanos or bell peppers with the onion and garlic and add to the meat mixture., pepperoncini (chopped ) and feta cheese crumbles work deliciously too and adds a different flavor level., saute chopped mushrooms with the onions and garlic., adding 2-4 tbsp. of cream to the meat mix will make for a moister filling., chopped olives, toasted pine nuts

pre-made cornbread (2 pans , both 8x8 pans), biscuits, white bread, onion, finely chopped, egg, condensed cream of chicken soup, carton chicken broth (3 cups), sage (we wind up using almost a whole 1.25oz can. i know that sounds like alot, but remember this is a big), salt

ripe but firm tomatoes sliced a1/4 inch thick, grated parmesano reggiano, year + aged comte cheese, sourdough bread, butter, softened, garlic very very finely chopped (almost to a paste), fresh cracked pepper, stone ground mustard, grapeseed oil

unsweetened applesauce, brown sugar (i m sure this could be reduced), eggs, vanilla, whole wheat flour, baking soda, ripe mashed banana, nonfat sour cream

sourdough starter, warm water, sugar , to taste, yeast (or 1 pack ), salt, melted butter, flour, flour , to knead, butter

almonds (roughly chopped ), butter, brown sugar , packed, cinnamon, yeast, warm water, flour (i used bread but all purpose is ok), salt, vanilla extract, brown sugar, dried cranberries, butter (room temp ), almonds, chopped fine, brown sugar, water

whole wheat flour, baking powder, salt, bananas, skim milk, whole eggs, egg white, vanilla

unbleached all-purpose flour or ww; about 2 lbs, other flour or ingredients; eg about 1 lb ezekiel flour, instant or rapid-rise yeast; or more, table salt, sugar, water; at room temperature, mild-flavored lager ; or less goya malta, white vinegar

soft goat cheese, room temp, watercress, leaves washed,dried and chopped, cinnamon-raisin bread or 16 slices date bread or 16 slices whole wheat bread, crusts trimmed,thin slices, unsalted butter, room temp, pecans, toasted and finely chopped (almost ground), watercress (for garnish ) (optional), salt (optional), white pepper , to taste (optional)

uncooked rice or 1 cup cooked rice, yellow cornmeal, buckwheat flakes, sesame seeds, flax seeds, ground, sunflower seeds, boiling water, boiling water, olive oil, sugar, sea salt, liquid gravy browner or 2 tbsp cocoa powder, fresh yeast cakes or 4 tsp active dry yeast, plain yogurt or 100 ml buttermilk or 100 ml water, gluten-free flour

active dry yeast (2 packets), warm water, rice flour, tapioca flour, eggs, olive oil, buttermilk, salt, rice flour (set aside)

butter, onion, diced, scallions, chopped (or shallots), garlic cloves, stalks celery, diced, dry sherry, french bread, diced, cornbread, diced, wild rice, cooked, chicken stock, eggs, walnuts, coarsely chopped and toasted, fresh thyme, chopped or 1/2 tsp dried thyme, fresh oregano, chopped or 1/2 tsp dried oregano, fresh sage, chopped or 1/2 tsp dried sage, celery salt, salt, pepper, boneless turkey breast , butterflied (cut almost in half, opened), olive oil

sushi-grade salmon , cut into 1/4--inch pieces, kosher salt, freshly ground black pepper, heavy cream, lemon juice, oysters , finely chopped almost to a paste, french bread , cut toast points, chives , capers and microherbs, for garnishing plate