|Next up in our CollaBREADtive 3 program is Chef Amy Zupanci of Fond Restaurant and Township Grocer. Zupanci has teamed up with Josh to create a Lentil Soup served in a Companion Ancient Grains bread bowl. From now through February 27, you can purchase the rolls wherever Companion breads are sold, order the soup at Fond or print the recipe and try it at home!|
|For recipes, schedule and more on CollaBREADtive, click here.|
Josh and Mark Erker of the Boathouse restaurant in Forest Park appeared on Fox 2 News in the Morning to show viewers how to make the Muffaletta sandwich currently featured on the menu at the Boathouse. Mark Erker is the first chef in the CollaBREADtive III series that kicked off last week. To learn more about the delicious Muffaletta sandwich and the CollaBREADtive III series watch the video below and visit our CollaBREADtive page here. For the Muffaletta recipe click here.
- 2 cups cubed Companion Roasted Garlic Fougasse (or you can use Companion Ciabatta, Pain Beaucaire, French Baguette or Millers Five Grain)
- 2 cups chopped, varietal tomato
- 3 tbsp balsamic vinegar
- 1 cup extra virgin olive oil
- 5 basil leaves, chopped
- 1/4 cup shredded parmesan cheese
- 1/4 cup thinly sliced cucumber
- 1/4 cup julienned red onion
- pinch of salt & pepper
ricotta cheese1/2 gallon milk 1/2 cup heavy cream 4 tablespoons white vinegar 1 tablespoons salt Bring milk and cream to 180 degrees. Stir in white vinegar and salt. Stir as curds form, about one minute. Let set for 1 hour. Strain through a cheese cloth. Tighten cheese cloth every 15 minutes for an hour.