“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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Lentil Soup

Lentil Soup As most of you know…CollaBREADtive 3 is underway. From January 17th to February 27th Amy Zupanci, of Fond Restaurant/Township Grocer – located in Edwardsville, IL -will serve her delicious Lentil Soup in Companion’s Ancient Grains Bread Bowl.  Stop by and enjoy! If you want to try it at home click here to get the recipe.
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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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Muffaletta

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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CollaBREADtive 3 Kicks Off at Art Outside at Schlafly Bottleworks

 We kicked off CollaBREADtive 3 at Art Outside at Schlafly Bottleworks over this past weekend, and what a success! Each of our eight chefs stopped by to demonstrate their dish and talk with Josh about the bread that they’ll be working with. And most importantly, the crowds got to sample each dish…and they were a hit! The weather was beautiful, and we had a great time telling everyone about the third season of our CollaBREADtive program. For recipes, chefs and breads, visit our CollaBREADtive 3 homepage.
 
 
 
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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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Beef San Carlos

chipotleLooking for a great summer sandwich? Try the Beef San Carlos on Companion’s Chipotle Slider Bun, created by Jim Voss, Executive Chef at Duff’s. See the full recipe below. 1 5lb. chuck steak 2 tbsp cumin seed 2 tbsp whole black peppercorns 1/2 tsp sugar 1/2 tsp kosher salt 4 tbsp olive oil 1 large onion, sliced 1 red bell pepper, sliced 1 cup water 1 tbsp fresh garlic, chopped 1/4 cup fresh orange juice 1/4 cup lemon juice 1/4 cup sherry vinegar 1 tsp oregano 1 tbsp achito paste (available in latin stores) 1 cup tomato sauce 1 tsp worcesteshire 8 Companion Chipotle Slider Buns Lightly toast cumin seed over low heat in a dry skillet. Grind toasted cumin and black peppercorns to a powder. Mix in the sugar and salt. Rub this mixture all over chuck steak. Heat a dutch oven over med high heat and add olive oil. Brown meat on all sides. Remove meat to a platter, and add onion to pan and let caramelize. Add bell pepper toss. Add meat back to pan. Purée 1 cup water with garlic, orange juice, lemon juice, sherry vinegar, oregano, achiote paste. Pour puréed mixture over meat and add tomato sauce and worcesteshire. Turn heat to low, cover and cook about 3 hours, turning occasionally (it should shred easily like pulled pork). Remove meat, let cool, and shred. Pour off grease from pan juices, reduce pan juices to a glaze and pour over meat. Mix juice into meat and serve on Companion Chipotle Slider Bun with chimichurri sauce.
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The BEST BLT

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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