1 1/4 cups unbleached all-purpose flour, plus more for dusting loaf pans 3/4 cup cocoa powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for smearing in loaf pans 1 1/2 cups sugar 3 large eggs, lightly beaten 6 very ripe bananas, mashed (the riper … Continue Reading →
This is a worthy brunch dish. 4 large eggs 6 tablespoons milk 2 tablespoons maple syrup or honey 1/2 teaspoon almond extract 4 pieces challah, brioche or other bread sliced 3/4 – to 1-inch thick 1 cup finely chopped almonds 2 tablespoons butter Beat the eggs, milk, maple syrup and almond extract together in a … Continue Reading →
2 large navel oranges 4 teaspoons melted butter 2 tablespoons brown sugar Pinch salt 4 large eggs 6 tablespoons milk 2 tablespoons maple syrup 1/4 teaspoon vanilla extract 1 teaspoon grated orange peel 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 4 pieces challah, brioche or other bread sliced 3/4 – to 1-inch thick … Continue Reading →
4 large egg s 6 tablespoons milk 1/4 teaspoon vanilla extract 4 pieces challah, brioche or other bread sliced 3/4 – to 1-inch thick 2 tablespoons butter Beat the eggs, milk and vanilla extract together in a deep dish. Add the bread and let the slices soak up the egg mixture completely, turning the pieces … Continue Reading →
2 pounds heirloom tomatoes, peeled, seeded and diced 1/4 cup dry white wine 3 tablespoons chopped fresh basil leaves 3 tablespoons brown sugar, packed 1 teaspoon Worcestershire sauce Pinch cayenne pepper 1 (1-pound) loaf of day-old crusty bread, cut into 1-inch cubes 4 tablespoons butter, melted 1 cup shredded Monterey Jack Cheese Preheat oven to … Continue Reading →
(Serves 8) PREP TIME: 30 minutes. TOTAL TIME: 1 hour 20 minutes. 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces 4 tablespoons butter, room temperature, plus more for baking dish 4 celery stalks, thinly sliced 4 shallots, minced 2 garlic cloves, minced Coarse salt and ground pepper 1/2 cup dry white … Continue Reading →
3/4 pound day-old crusty peasant-style bread, cut into 1-inch cubes (about 6 cups) 2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges 1 clove garlic, minced 1/2 cup sliced red onion 3/4 cup sliced unwaxed cucumber, optional 12 fresh basil leaves, chopped in chiffonade style (See Note) 1/2 cup extra-virgin olive … Continue Reading →
1 baguette loaf 2 ounces extra-virgin olive oil, divided Sea salt and freshly ground pepper to taste 4 fresh Roma tomatoes 1 teaspoon chopped garlic 5 quartered artichoke hearts, diced 4 black olives, sliced 4 ounces Gorgonzola cheese 1 ounce balsamic vinegar Slice baguette into 1/4 -inch wide pieces. Rub with 1 ounce olive oil … Continue Reading →
Recipe adapted from www.epicurious.com. 2 tablespoons cooking oil 1 ripe banana, sliced 4 slices French bread 1/3 cup milk 1 egg 1/4 teaspoon vanilla extract 1/8 teaspoon ground cinnamon Preheat oven to 350 degrees. Add oil to skillet and heat over medium heat. Slice the bananas on top of 2 slices of bread. Place remaining … Continue Reading →
This traditional bread makes a good centerpiece for the table. It can then be served as dessert or sliced and toasted for breakfast the next morning. Serve it with frothy cups of Mexican chocolate. Many Hispanic sections of grocery stores carry the gritty chocolate discs used to make this delicious hot … Continue Reading →