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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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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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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