“Three Way” BLT

GideonRecipe-sm We bet you will fall in love with this delicious BLT! Next up in our CollaBREADtive 3 program is Chef Bill Gideon of River City Casino. Gideon worked with Josh to create an outstanding BLT served on Companion’s English Muffins. From Monday, February 28 through April 10,  you can purchase the English Muffins wherever Companion breads are sold, order the BLT at Lewy Nine’s Restaurant at the River City Casino or print the recipe and try it at home! Want more info on our CollaBREADtive program? Click here for previous stops and recipes from this season.
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Amy Zupanci Fond/Township Grocers

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.
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Chocolate Cherry Holiday Crown Bread Pudding

Chocolate Espresso Cherry Bread PuddingIf you haven’t heard already, our third season of CollaBREADtive is underway! This round’s chef is Stephen Proctor from The Fabulous Fox Theatre. Stephen’s dish is the delicious Chocolate Cherry Holiday Crown Bread Pudding, crafted using Companion’s Chocolate Cherry Holiday Crown Bread – a perfect holiday dessert! From now until January 16th, you can head to The Fox and order the bread pudding. To see a video demo of Stephen and Josh Allen creating the tasty dessert and to download the recipe, click here to read more. * You can use Brioche, Croissants, or Pain Beaucaire instead of the Chocolate Cherry Crown Bread.
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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.

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Roasted Garlic Fougasse in Panzanella “Bread Salad”

CollaBREADtive Series 2 is coming to a close, and the final round features Chef Vito Racanelli of Onesto Pizza & Trattoria. Chef Vito has created a Panzanella “Bread Salad” with our Roasted Garlic Fougasse, a traditional French flatbread with chunks of roasted garlic. Check out the video of Chef Vito preparing his dish here, and try the recipe below at home. Click here for a list of places to pick up the Roasted Garlic Fougasse! PANZANELLA “BREAD SALAD”
  • 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
Salad-HOR-LRToss bread in a 1/2 of cup of olive oil with salt & pepper. Lay it out on a sheet pan and bake it at 350 degrees for 10 minutes Let cool for 15 minutes. Mix tomato, cucumber, basil, red onion, parmesan cheese, and olive oil. Marinate all ingredients for 10 minutes. Add Roasted Garlic Fougasse minutes before serving and toss all together.
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Check out the video of Clara Moore making the Best BLT. Try our sliced Peasant Wheat or the Miller’s Five Grain round hearth bread in substitute for the Whole Wheat Chive Ciabattini. Click here for a list of places to find our products.  You can try the recipe below at home! THE BEST BLT by Chef Clara Moore, Local Harvest Café Pesto Aiolichiveciabattinifinal 1 large free range egg yolk 1/3 cup olive oil 2 tbsp store bought or homemade pesto salt to taste Place egg yolk in metal bowl, whisk lightly. Add oil a few drops at a time while whisking constantly. Once the aioli becomes thick, add the pesto. (Note: the aioli will last for two days in the refrigerator.) To Serve: 4 Companion Organic Whole Wheat Chive Ciabattini rolls (use Miller’s Five Grain, Farm Bread, Ciabatta, or Pain Beaucaire) 16 strips of well-cooked pasture-raised bacon 4 ripe and local tomato slices mixed greens pesto aioli Spread pesto aioli on rolls and pile on four pieces of bacon, a slice of tomato, and a handful of mixed greens per roll. For more information on CollaBREADtive, past recipes and chef bios, click here. For more information on Local Harvest Cafe, click here.
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Grilled Strawberry Poundcake Recipe

Watch Cyrano’s Executive Chef, Carolyn Downs as she demonstrates how to make her delicious grilled strawberry poundcake with sweetened mascarpone and sun dried strawberry jam served made with Companion’s strawberry poundcake. Get the full recipe below. Sweetened Mascarpone 1 pound marscarpone 1 cup heavy cream 1 tsp vanilla 1 cup granulated sugar Place marscarpone in bowl of mixer and add heavy cream, vanilla and sugar. Mix until mixture is consistency of mayonnaise.  Refrigerate until ready to use. Sun Dried Strawberry Jam 5 cups strawberries 2 cups sugar a few drops of lemon juice Rise, dry and hull the strawberries. Slice them in half and then into thin slices.Toss the slices in sugar and then place in a non-reactive pan and let them rest for 15 minutes until sugar dissolves. Cook the berries over high heat for one minute, skimming off any white foam as it rises. Pour the hot jam onto a rimmed sheet pan large enough that the jam will spread to a thickness of no more than 1 inch. Cover tray with plastic wrap, punch a few holes in the wrap, and place in a sunny spot to thicken. A table on the patio works well. When the jam reaches the desired texture, taste and adjust the sweetness with lemon juice. Transfer the jam to clean glass jars and store in the refrigerator. It will keep refrigerated for one month. To Serve: Place two slices of Companion Strawberry Poundcake in a grill pan or panini press and grill until warm and grill marks are prominent. Take one slice of poundcake and place on serving plate and spread with a dollop of sweetened mascarpone and spread. Put the other slice of poundcake on top and and add another dollop of mascarpone. Top with sweetened strawberries and a sprig of mint.
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Roasted Tomato and Ricotta Bruschetta

This recipe premiered in our CollaBREADtive Series 1, from Tony Bommarito of Tony’s Restaurant, and featured our Sun-Dried Tomato Basil…which is currently our seasonal bread! Pick it up where Companion products are sold, and try the recipe at home.

Roasted Tomato and Ricotta Bruschettaroastedtomato_bruschetta

2 slices Companion Sun-Dried Tomato Basil Bread (cut on bias 1 3/4 inch thick) (You may also use Companion’s Pain Beaucaire, Farm Bread, Ciabatta, or French Baguette) 1 cup ricotta cheese (homemade – see below) or store bought 1 cup roasted tomatoes (4 each medium size tomatoes) 1 tablespoon toasted pine nuts 2 tablespoons basil chiffonade 4 tablespoons herb infused olive oil 6 tablespoons extra virgin olive oil shaved parmesan reggiano salt and pepper To prepare roasted tomatoes: Core and cut tomatoes in half, remove seeds. Season with herb infused olive oil, fresh thyme, salt and pepper. Roast in oven at 250 degrees for two hours. Remove from oven, let cool, and remove skin over a bowl to reserve juice and oil. Rough chop and put in bowl with juice and oil. To prepare and serve bruschetta: Place 2 slices of Sun-Dried Tomato Basil Bread on a cookie sheet. Divide ricotta cheese in half and place on bread, season with salt and pepper. Divide the tomatoes in half and place on cheese. Note: the cheese and tomatoes won’t all stay on top of the bread, so don’t try. Bake in oven at 350° for 12-15 minutes or until hot all the way through. Remove from the oven. Use a spatula to put bruschetta on to plates. Top with shaved parmesan, toasted pine nuts and basil.  Drizzle about 3 tablespoons of extra virgin olive oil over each bruschetta.

ricotta cheese

1/2 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.
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Grilled G&W Bratwurst Sandwich

Watch Chef Andy White, of the Schlafly Tap Room, demonstrate how to make the delicious Grilled G&W Bratwurst Sandwich prepared on Companion’s Pale Ale Bread. Get the full recipe below. Grilled G&W Bratwurst Sandwich by Chef Andy White, Schlafly Tap Room Mustard Mix 1 tbsp Dijon mustard 1 tbsp whole grain mustard 1 tsp toasted mustard seed Red Cabbage Slaw 1 head shaved red cabbage 1 head shaved green cabbage 1 yellow onion, sliced 4 ounces cider vinegar 3 ounces sugar 1 tbsp salt 1 tbsp mustard seed 1 tsp dry mustard 1 tbsp caraway seeds Boil vinegar, sugar, and spice mixture for 2 minutes and pour over cabbage and onion mixture. Refrigerate overnight. Sauerkraut 1 pound of sauerkraut 1 yellow onion, sliced 1 tbsp caraway seeds 1 ham hock Combine all ingredients. Cover in foil and bake at 350 degrees for 1 1/2 hours. Pick the meat off of the ham hock and stir into the sauerkraut. To Serve: 2 G&W bratwursts boiled in beer mustard mix red cabbage slaw sauerkraut cooked with ham hocks 2 slices Muenster cheese Toast the 2 pieces of Companion Pale Ale bread (You may also use Companion Pretzel Bread or French Baguette). Smear mustard mix on one slice of bread. Place slaw on mustard mix. Split the bratwurst lengthwise and grill it. Place grilled bratwurst on the slaw, top with sauerkraut and muenster and melt.
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Pappardelle With Rabbit Ragu & Brown Butter Sage Breadcrumbs

Watch Zoe Robinson, Executive chef at I Fratellini, and her Chef, Mi, cook up some Pappardelle with Roasted Rabbit and Brown Butter Sage Breadcrumbs from Companion. Get the full recipe below. Brown Butter Sage Breadcrumbs 1 loaf Companion Sage and & Brown Butter Ciabatta (You can also use Companion Pain Beaucaire, Ciabatta, Farm Bread, or French Baguette) Cut bread into 1/2 inch cubes. Spread onto a cookie sheet. Bake at 400 degrees for 20 minutes or until golden brown. Put in food processor and grind until smooth. Rabbit Pappardelle 2- 2 1/2 pound rabbit 1 pound fresh or dry pappardelle noodles 1 cup flour 2 stalks celery 1/4 cup parmigiano reggiano 5 carrots 1 onion 4 cloves garlic 3/4 cup of white wine Olive Oil Salt and Pepper 2 quarts vegetable stock 1/4 cup of fresh sage. First you have your butcher cut the rabbit into sections. Marinate the rabbit in a shallow pan with 2 cloves of chopped garlic, salt, pepper and white wine. Clean the celery and cut into 1 inch pieces. Then slice the carrots into 1/2 inch rounds. Chop onion into 1 inch cubes and place in the bottom of a roasting pan. Heat a sauté pan with 1/4 cup olive oil at about 300 degrees. Put flour in a paper bag and season with salt and pepper. Put rabbit in the paper bag and shake to coat the rabbit the sauté in olive oil or until golden brown. Place the rabbit on top of the vegetables in the roasting pan. Pour 1/2 cup white wine and vegetable stock over the rabbit and tear fresh sage leaves on top. Cover with foil and bake at 400 degrees for 2 1/2 hours. Remove the meat from roasting pan to cool for about 30 to 40 minutes. Strain the stock from the reserve for pasta. When the meat has cooled, pull from the bone. It should shred nicely. Boil water with the pappardelle with a pinch of salt. Cook to al dente and strain. Heat a 10-12 inch skillet and add one clove of garlic. Add 2 (or more if desired) cups of rabbit, 1/4 cup of stock from roasting, and 1/4 cup of breadcrumbs. Add pasta and toss. Finish with parmigiano reggiano. Serves 4.
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