France, Moselle, Lorraine Region, Metz, Covered Market, Artisan Bread
Artisan Bread, Metz, France
Walter Bibikow
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La Belle Cuisine - More Bread Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

 

Let them eat bread!
With lots of stuff on top...

 

 

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 lots of it. This legacy runs very deep... and I hope there is no end in sight..."

~ Emeril Lagasse, in "Louisiana Real & Rustic"


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Picnic Lunch of Bread, Cheese, Tomatoes and Red Wine on a Hamper in the Dordogne, France
Picnic Lunch of Bread, Cheese, Tomatoes and Red Wine on a
Hamper in the Dordogne, France

Michael Busselle
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Academia Barilla 100% Italian Unfiltered Extra-Virgin Olive Oil

 

 

 

 

 

 

 

 

 


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Still Life of Picnic Lunch on Top of a Wicker Basket, in the Dordogne, France
Still Life of Picnic Lunch on Top of a Wicker Basket, in the Dordogne, France
Michael Busselle
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La Belle Cuisine

 


Let them eat bread! With lots of stuff on top

Creole Cooking
Marcelle Bienvenu

4 April 2002,  The New Orleans Times-Picayune, used with permission

“When we had family barbecues way back when, I loved the barbecued chicken, cooked long and slow on one of those pits that was fashioned from a large oil
barrel. I also loved the potato salad and rice dressing that went along with the
barbecue, but the best thing was the French bread liberally spread with thick
barbecue sauce and warmed on top of the grill. Wow, that was super! Ever since
then, I've slathered or stuffed thick loaves of French bread with just about any
kind of ingredients.
I like hot, crunchy bread liberally spread with garlic butter. I love the buttery, herbed and cheesy toasted French bread at Commander's Palace and probably
have eaten much too much before my REAL meal was brought to the table. And
I always have adored something we called monkey bread that was doused with butter, cinnamon and sugar. I do believe my arms and legs have begun to resem-
ble loaves of French bread.
Now that the warmer months are approaching, I can't wait for family barbecues
or grilling a steak or pork chop on my patio. But I'm really eager for toasty, hot
bread with all kinds of toppings and stuffings. Here are some of my favorites.”
 

Tomato Bread

Makes about 8 servings

1 large loaf French bread, sliced
in half lengthwise
1/2 cup olive oil
2 to 3 ripe tomatoes, thinly sliced
1/4 cup chopped black olives
1/4 cup chopped green olives
2 tablespoons capers, drained
2/3 cup crumbled feta cheese

Brush the bread evenly with the olive oil. Arrange the sliced tomatoes on
both halves. Sprinkle with the olives, capers and cheese. Place the bread
on a sheet pan and bake at 375 degrees [F] for about 10 minutes. Slice
and serve immediately.
For another version, add one-half pound of crumbled, cooked Italian
sausage on top of the cheese before heating.

 

Mean Garlic-Olive Bread

Makes about 4 servings

1 po-boy bread loaf, sliced lengthwise in half
1/2 stick butter, melted
2 garlic cloves, crushed
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1/2 cup finely chopped Spanish olives
Paprika
Grated parmesan cheese

Preheat the oven to 350 degrees [F]. Brush both halves of the loaf with the melted butter to which the garlic has been added. Sprinkle with the black pepper and lemon juice. Spread the olives evenly on one half. Then sprinkle the olives with paprika and cheese. Top with remaining half of bread. Heat
in the oven for 10 to 15 minutes. Slice and serve.

 

Onion Bread

Makes about 8 servings

1 large loaf French bread
1 stick butter or margarine
3 garlic cloves, peeled and crushed
2 medium sweet onions, thinly sliced
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
1/2 cup grated Romano cheese
1 tablespoon minced parsley

Slice the loaf lengthwise and set aside.
In a medium saucepan, melt butter over medium-low heat. When com-
pletely melted, add the garlic and onions and raise heat to medium. Cook,
stirring often, until the onions are soft, about five minutes. Add the black
pepper and lemon juice.
Remove from the heat and spread the bread evenly with the mixture.
Sprinkle with the cheese and parsley. Place the bread on a sheet pan and
bake at 375 degrees [F] for about 10 minutes. Slice and serve immediately.

 

Italian Bread with Olives and Cheese

Makes about 8 servings

1 large loaf French bread, cut in half lengthwise
1 stick butter, at room temperature
1 cup mayonnaise
8 ounces freshly grated mozzarella cheese
1/4 cup chopped green onions (green part only)
1 small can chopped black olives
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees [F].
Spread the butter evenly on both halves of the bread. Then spread the mayonnaise evenly over the butter. Sprinkle with the cheese, the green
onions and arrange the olives evenly. Season with the garlic salt and black pepper. Place the bread halves on a baking sheet and bake until the cheese melts, about 15 minutes. Remove and cut the bread crosswise into 1-inch pieces to serve.
 

Featured Archive Recipes:
Antipasto-Stuffed Baguettes
Emeril's Garlic Meatball Po' Boys
French Quarter Muffuletta Sandwich
Marcelle Bienvenu's Sausage-Stuffed Loaves

New Orleans French Bread
New Orleans Po' Boys
Pan Bagna (Patricia Wells's "Bathed"
Provençal Sandwich)

Summertime... and the living is easy!


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