Seasoned Bread Crumbs

Watch Josh Allen, owner of Companion, demonstrate how to make seasoned bread crumbs. The perfect solution to leftover bread, this recipe is fun and easy to make! Get the full recipe below. Seasoned Bread Crumbs Recipe Leftover Crostinis (You can also use Companion French Baguette, Pain Beaucaire, Cibatta, or Farm Bread) 1 Cup Parmesan Cheese Optional- salt, pepper, basil, oregano, parsley, thyme In a food processor, mix leftover crostinis and parmesan cheese. Add any other additional seasoning. Mix them together and you’re done!
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Watch Josh Allen, owner of Companion, demonstrate how easy it is to make PESTO! It is great for any occasion. Get the full recipe below. Spinich Walnut Pesto 10 oz. Baby Spinach 1/2 Cup Parmesan 1/2 Cup Walnuts 2 Tablespoons Lemon Juice 2 Tablespoons Diced Red Chili 2 Cloves Garlic Chopped 1/4 Cup Olive Oil In blender, process all ingredients except for 5 oz of the spinach. After there is enough room, add the rest of the Spinach. Process until desired consistency. To make it wetter, add more olive oil.
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Companion Bread Pudding

Check out Josh preparing some yummy bread pudding! A great way to use up stale breads, and makes a delicious dessert. Get the full recipe below. Bread Pudding 1 pint Half ‘n Half 1 pint Heavy Cream 5 Eggs 2 ½ cups Granulated Sugar 1 cup Brown Sugar ½ teaspoon Cinnamon ½ teaspoon Nutmeg ½ teaspoon Salt 2 teaspoon Vanilla 1 lb. Brioche, Croissants, Cinnamon Rolls, etc. Preheat oven to 350 degrees. Slowly warm half ‘n half and heavy cream over medium heat in small saucepot until just before boiling. Do not scald. Meanwhile tear bread and/or pastries into small pieces and place in a large mixing bowl. Add eggs, both sugars, spices, salt and vanilla to bowl over bread. Slowly pour hot cream mixture and combine. Let stand 20 minutes. Place in casserole dish and bake for 45 minutes to 1 hour depending on your oven. Spoon into individual servings bowls and dust with powered sugar.
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Grilled Bread

Watch as Josh Allen, owner of Companion, demonstrates the perfect solution to stale bread- grilling it! Although it is a simple process, there are certin breads that make especially great breads once their life becomes a little stale. Read the instructions below. Grilled Bread Instructions Cut desired bread diagonally, in half horizontally, or in slices. Lightly coat with olive oil, season with salt and pepper, and set directly on hot grill.
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Caramelized Brussels Sprout Bruschetta, Brick Chicken with Root Vegetable Bread Salad, and Affogato

This week our “Bread Guy” – Josh Allen partnered with Chef Gerard Craft of Niche to host a behind-the-scenes cooking and baking demonstration and discussion for local bloggers and food writers. The gathering focused on three delicious courses that utilized the same Companion bread, Pain Beaucaire. The Chefs whipped up Caramelized Brussels Sprout Bruschetta for starters, Brick Chicken with Root Vegetable Bread Salad as the main course and Companion Affogato for dessert. Check out one of the great blogs and a few pictures of the event by clicking here Pictures of each delicious dish: Bruschetta Chicken Affogato
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Schlafly Hefeweizen Honey Syrup with Companion Pumpkin Cranberry Bread

Companion Pumpkin Cranberry with Honey SyrupTry this at home with our Pumpkin Cranberry Bread! 1 ½ cups honey 1 cup sugar 12 oz Schlafly Hefeweizen 1 tablespoon vanilla extract 1 teaspoon baking powder Juice of one medium lemon 4 Granny Smith apples, peeled and wedge cut Start with a 1 quart saucepan or larger.  YOU MUST USE A PAN THIS SIZE TO AVOID BOIL OVER AS THE SYRUP FOAMS!!  Add the honey, sugar and Schalfly Hefeweizen and bring to a boil.  Reduce heat and simmer for 10 minutes, then whisk in the vanilla, lemon juice and baking powder.  SYRUP WILL FOAM UP. Stir over low heat until foam dissipates.  Add apples and cook over low heat for 4-5 minutes until apples are just tender.  Remove from heat and let fruit steep in the syrup for 15 minutes before serving.  Slice Companion Pumpkin Cranberry bread and toast.  Serve fruit and syrup mixture over the toasted bread. HOT TIP! Use Companion Pumpkin Cranberry bread in your favorite French toast recipe and top with Schlafly Hefeweizen honey syrup.
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Pulled Pork Ciabatta Sandwich with Schlafly Kolsch Barbecue Sauce

bbqSchlafly Kölsch Barbecue Sauce 4 oz bacon, chopped 1 red bell pepper, chopped 1 Poblano pepper, chopped 1 medium yellow onion, chopped 2 cloves of garlic, crushed 2 Chipotle peppers in Adobo sauce 2 tablespoons dark brown sugar 1/3 cup molasses 1/3 cup low sodium soy sauce 1 tablespoon yellow mustard 12 oz chili sauce ¼ cup fresh lemon juice 12 oz Schlafly Kölsch 1 teaspoon kosher salt In a heavy saucepan, render the bacon until crisp.  After the bacon is crisp, add the peppers, onion and garlic.  Cook until tender.  Add the remaining ingredients and simmer for 45 minutes, stirring occasionally.  Carefully blend or puree with a hand blender and refrigerate. Counter Top Pulled Pork 2-4 pound boneless pork shoulder 12 oz Schlafly Kölsch ¼ cup orange juice 1 cup chicken stock Rub Ingredients: 2 tablespoons Kosher salt 1 tablespoon cracked black pepper ¼ cup brown sugar 1 tablespoon dry oregano 1 tablespoon dry thyme 1 tablespoon dry basil ½ tablespoon cayenne pepper Combine rub ingredients, rub evenly over the pork, wrap tight and refrigerate overnight.  The next day, place in crock pot and set to 250.  Add Schlafly Kölsch, orange juice and chicken stock.  After three hours, rotate the pork and continue cooking for 3-4 hours, until fork tender.  Remove from crock pot, shred meat and toss in Schlafly Kölsch barbecue sauce and serve on toasted Companion Ciabatta bread.
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CollaBREADtive 3 Wraps at Brasserie by Niche

WrightRecipe-smThe final recipe in our CollaBREADtive 3 series spotlights country French bistro Brasserie by Niche, located in the heart of Central West End. Brasserie pastry chef Summer Wright stops by Josh Allen’s home to show how to prepare her Roasted Peach and Almond Galette on Companion’s Almond Tart for the CollaBREADtive 3 program. Head over to Brasserie and try this tart, exclusively available July 4 through August 14. Or pick up the galette where Companion bread is sold, and try the recipe at home! C’est magnifique!
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Grilled Bratwurst Sandwich

This delicious bratwurst sandwich recipe was originally created for us by Chef Andy White from Schlafly Tap Room, for our CollaBREADtive series. Try it with grilled bread or our pretzel rolls for a twist! Brat Sandwich-HOR Grilled Bratwurst Sandwich 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 bratwursts boiled in beer mustard mix red cabbage slaw sauerkraut cooked with ham hocks 2 slices Muenster cheese 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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Pi Pizzeria starts TODAY for CollaBREADtive 3!

CoMarc Baltes pillaBREADtive 3 makes it’s second to last stop at a local favorite, Pi Pizzeria. Pi Pizzeria has quickly become a St. Louis favorite! Their award winning deep and thin crust pizza is a “must have” when visiting St. Louis. For the program, Marc teamed up with Josh to create an Arugula Salad partnered with a Classic Pizzeria Grissini from Companion. The light and delicious salad is available at the Central West End location of Pi from May 23- July 3. If you are feeling inspired, you can find the Pizzeria Grissinis wherever our products are sold, print the recipe below and try it at home! Or stop by Pi Pizzeria and order it from their menu.
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