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I’ve been wanting to make this chilled soup for a while, but wasn’t expecting anything earth-shattering. This recipe, however, is pretty spectacular. Rich, luscious, and creamy, it is a meal in itself. A garnish of the soup’s main ingredients gives texture to the final dish, which looks like it came straight from a restaurant kitchen.

1 3/4 cups diced cucumber (1/2 large hothouse), plus more for garnish
1 cup green grapes, plus more for garnish
1 cup slivered or sliced almonds, plus more for garnish
1 clove garlic
1 cups cubed baguette (1/2 a demi-baguette)
2 Tbsp apple cider vinegar
2/3 cups extra-virgin olive oil, plus more for garnish
Kosher salt, to taste

1. Combine all ingredients in a blender.
2. Add 2 cups water to the blender and whirl until smooth.
3. Divide evenly among bowls and garnish with diced cucumber, green grapes (halved), almonds, and a drizzle of extra-virgin olive oil.

Serves 2-4

photo 1 (1)

This is more an idea than a recipe:

baguette, cubed
olive oil
kosher salt and black pepper
green bell peppers
peaches
tomatoes
goat cheese

Preheat oven to 350 degrees F. Toss the baguette cubes with olive oil, salt and pepper. Toast until golden brown, flipping halfway, about 10-15 minutes. Slice the peppers and cut the peaches and tomatoes into wedges. Toss with the toasted baguette cubes. Drizzle the salad with olive oil and adjust salt and pepper to taste. Top with goat cheese. Eat. Now. Before the peaches and tomatoes disappear for the winter.

IMG_4471

photo (20)

More of an idea than an actual recipe:
baguette (I used whole wheat)
olive oil
kosher salt and pepper
butter
eggs
tomato
avocado
hot sauce

1. Brush sliced baguette with olive oil and season with salt and pepper. Toast in a 400 degree F oven until lightly browned.
2. Meanwhile, heat butter in a pan over low heat and add the eggs. Season with salt and pepper and cook, stirring constantly, until cooked through but still wet.
3. Season tomatoes with salt and pepper and place on top of the baguette.
4. Top tomatoes with scrambled eggs and garnish with avocado slices and hot sauce (optional).

Notes: use sliced tomatoes (not quartered cherry tomatoes), consider different cut of bread. This was ridiculously difficult to eat, but so so delicious.

2 tomatoes
3 Tbsp olive oil
kosher salt and black pepper
Baguette, sliced (traditional or whole wheat)
1/2 clove garlic

1. Cut tomatoes in half.
2. Gently squeeze the tomatoes to remove most of the seeds.
3. Using the large holes of a box grater, grate the cut side of the tomato into a bowl. You will be left with most of the skin in your hand (discard).
4. Add olive oil to the tomatoes and season with salt and pepper, to taste.
5. Toast baguette slices and, while warm, rub with the cut side of the garlic.
6. Top each slice with the grated tomato mixture.

pan con tomate