Savory Bread Pudding with Apples & Butternut-Squash

Josh Allen, Companion Bread Guy, shows how to make a delicious Savory Bread Pudding with butternut squash and Granny Smith apples. Using Miller’s Five Grain bread, this dish is a great side for your next gathering. Enjoy! Click here to download the recipe! Savory Bread Pudding with Apples and Butternut-Squash Ingredients: 1 loaf Companion Miller’s Five Grain, thinly sliced 1 butternut squash 2 Granny Smith apples, cored and thinly sliced 4 tsp fresh Italian parsley 2 tsp each fresh sage & thyme 2 cloves garlic, rough chop 3 cups milk 2 cups heavy cream 4 eggs 3 tsp salt 1 tsp black pepper, ground 1 cup gruyere cheese, separated Process: Preheat oven to 350 degrees. Cut squash in half, remove seeds, rub with butter or oil and place cut side down on a baking sheet. Roast in the oven for 1 hour or until squash is cooked through. Puree squash in a food processor with all of the ingredients except the bread, apples and half the cheese. Note: this step may need to be done in batches and depending on the size of the food processor. Grease a 9×13 inch baking tray with butter and layer bread and apples to the top of the dish. Pour the liquid over and press down with your hands to thoroughly soak everything. Let stand for 45 minutes or overnight (refrigerated) to absorb custard. Sprinkle remaining cheese on top. Cover with foil and bake for 1 hour. Remove foil, turn over to broil and finish baking until cheese melts and crispies form on the surface.
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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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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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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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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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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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Herb Roasted Chicken Sandwich

Watch David Guempel, Chef at Cafe Osage in the Central West End, make the delicious Herb Roasted Breast of Chicken with Lemon and Kalamata Olive Rustic Bread (You can also use Pain Beaucaire, Miller’s Five Grain, or Ciabatta).  Get the full recipe below. Marinade for Chicken Breast 6 Cloves garlic 2 sprigs rosemary 4 sprigs thyme 2 fresh or dried bay leaves 1 lemon, quartered and seeded 1 tbsp coarse black peper 2 tbsp kosher salt 2 tbsp sugar 2 cups vegetable oil In blender, process all ingredients until solids are fine bits. Pour into sealable plastic bag- large enough for desired number of chicken breasts- 1 per sandwich- to marinate at least 3 hours; longer is better. Roast breasts in moderate oven. When done, hold at room temperature. Use within an hour. When cool enough to handle, pull meat from bones in as large pieces as possible. Remove skin if desired.
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Savory Bread Pudding

savorybreadpuddingSavory Bread Pudding, from Executive Chef Karen hoffman, of Cielo. Ingredients:
1 loaf Companion Fennel Semolina & Raisin Bread (You can also use Companion Pumpkin Cranberry Bread, Pain Beaucaire, Miller’s Five Grain, Ciabatta, Rye Batard) 1/4 cup olive oil 4 teaspoons chopped fresh Italian parsley 4 teaspoons chopped fresh thyme 1 large garlic clove, minced 1/4 cup of diced pancetta, rendered till tender 2 cups whole milk 6 large eggs 2 teaspoons salt 1 teaspoon freshly ground black pepper 3/4 cup grated Reggiano Parmesan cheese
Directions:
~Preheat oven to 375 degrees. Butter 13x9x2-inch baking dish. Cut remaining bread with crust into small cubes (about 10 cups loosely packed). Lay out on a sheet pan overnight to dry out or toast off in the oven. If toasting off in the oven, spread cubes out on a large rimmed baking sheet. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl, add Pancetta, oil, parsley, thyme and garlic. Toss to coat. Season with salt and pepper to taste and add 1/2 cup of parmesan cheese.
~Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread mixture. Transfer to prepared dish. Sprinkle remaining cheese over.
~Prehear oven to 350 degrees. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.
~Serve with roasted pork chops or pork tenderloin.
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