Italian White Bean Hummus Recipe

Watch Josh Allen, owner of Companion demonstrate how to make Italian White Bean Hummus served with toasted or grilled Companion bread. This dish makes the perfect appetizer. Get the full recipe below. Italian White Bean Hummus 2 cans cannellini beans, rinsed ½ cup parmesan Juice from 1 lemon (2 tablespoons) 1tablespoon fresh thyme ½ cup extra virgin olive oil Put all ingredients in a food processer and mix. Add a pinch of pepper and salt; add extra olive oil to smooth if necessary. Serve with toasted or grilled Companion bread.
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Perfect Crostini

Watch as Josh Allen, owner of Companion, demonstrates how to make the perfect crostini. This recipe is perfect for a soup, appetizer, or to snack on. Get the full recipe below. The Perfect Crostini Olive Oil Salt and Pepper Baguette (You can also use French Baguette, Pain Beaucaire, Cibatta, or Farm Bread) Cut the baguette into small, thin strips then put the strips into a bowl. Pour desired amount of olive oil over the bread and season with salt and pepper. Toss in bowl in order to cover bread then lay on a sheet pan. Bake in oven at 300 degrees for 20-30 minutes.
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Baked Egg Dish

Watch Josh Allen, owner of Companion demonstrate how to make the perfect breakfast dish- Baked Eggs!  Served with a side of Companion bread, this dish is ideal to share with family or friends. Whether you make it the day before or the morning of, this dish will make breakfast your favorite meal of the day! Get the full recipe below. Baked Egg Dish 1 lb red potatoes 9 eggs 2 oz butter 2 oz flour 12 oz mile 12 oz creme 3 oz Parmesan cheese 1 oz dijon mustard 1 pinch salt and pepper 6 oz Gruyere cheese 1 cup of bacon pieces Heat oven to 350 degrees. Roast 1 lb of potatoes- add salt, pepper, olive oil and rosemary to your liking- set aside.Mix 9 eggs in a bowl and set aside.Melt butter and flour in a dish for 2 minutes. Add milk and creme. Cook for 3 or 4 minutes or until you get a consistency similar to pancake batter. Remove from heat.Wisk in Parmesan cheese and Dijon mustard. Add salt and pepper.Add 1/4 of the sauce to the mixed eggs and wisk. After wisking, add the egg mixture to the sauce.In an 8×8 pan, put the potatoes on the bottom. Cover the potatoes with the Guyere cheese then pour sauce and egg mixture on top.  Sprinkle with bacon.Bake for 45 minutes.
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Homemade Thanksgiving Stuffing

Watch Josh Allen prepare delicious homemade stuffing using Companion’s Pumpkin Cranberry bread. To try it at home, check out the full recipe below! Pumpkin Cranberry Stuffing 1          loaf Companion Pumpkin Cranberry Bread (You can also use Companion Pain Beaucaire, Miller’s Five Grain, Rye Batard, or Farm Bread) ¼         cup Olive Oil 4          tablespoon Parsley 6          Eggs 1          pint Heavy Cream ½         cup Cheddar Cheese 2          teaspoons Salt 1          teaspoon Black Pepper Preheat oven to 350 degrees. Cut bread into small cubes. Dry in oven for 15-20 minutes. Toss toasted bread cubes with olive oil and parsley. Set aside. Mix remaining ingredients in large mixing bowl until combined. Add bread cubes and let stand for at least 20 minutes and up to 45 minutes. Place stuffing in buttered casserole dish, cover with aluminum foil and bake for 30-45 minutes or until browned and set. Knife inserted into stuffing should come out clean.
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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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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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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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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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