Pan Bagnat, or “Bathed Bread,” is the Mediterranean’s Version of a fast-food sandwich that you might buy at a Provençal food truck or beach side stand. Add a little American grilling to the mix, and you have a standout sandwich. Pan bagnat consists of crusty hard rolls or large baguettes doused with vinaigrette, piled high with summer vegetables, black olives, and tuna, and then pressed together so that all the juices permeate the sandwich. Grilled salmon fillet would also be delicious in this sandwich.
Author: Chef M
Soft, sweet, sticky dates melt into the crumb, which is the most fantastic sensation in this sourdough. You’ll notice it after just one bite. Paired with fresh clementine zest and toasted walnuts, the combination creates beautiful, aromatic flavor. This loaf goes really well with an assorted cured meat and cheese platter. About the Dough: This is a dense and hearty dough, due to the addition of whole wheat flour, dates, and walnuts. For best results, make sure to chop the walnuts and dates into small pieces, so the weight doesn’t drag down the dough as it rises. This dough was…
My mom makes this cabbage slaw all the time. It’s delicious, but it’s always a big pain to make because chopping cabbage can make a huge mess. That’s one convenient thing about having a spiralizer even if you aren’t making a special spiralized recipe, you can easily use it to slice and chop vegetables, especially big ones like cabbage or onions. This recipe is exactly the way Mom makes it, only it’s made quicker by spiralizing the cabbage into noodles instead of chopping everything up by hand.
When he can’t stop laughing, Mary Poppins’ Uncle Albert floats up to the ceiling, where he rolls about in fits of giggles! Although this behavior is somewhat inappropriate how are you supposed to drink your tea without spilling it when you’re bobbing around high above the floor? these sandwiches are perfect for teatime with a bird’s-eye view!
I always thought oatmeal came in little packets that you add hot water to, stir, and eat. It wasn’t until the staff at Flour clamored to offer a hot cereal option to our customers that I discovered steel-cut oats, which are made by cutting oat kernels into little pieces with steel blades, rather than rolling them flat into flakes with rollers. What results is a world away from the mushy porridge I dutifully ate when I was growing up. Steel-cut oats are chewy, nutty, and far more flavorful and interesting to eat. This recipe will change your outlook on oatmeal.…
Quickly caught on and its menu grew and grew. Besides creating the signature sandwich, the Lobster BLT, Hill, his daughter Carrie Pino, and the talented cooks behind the scenes function as something of a test kitchen as well, developing the seafood salads, dips, and sauces sold in the cafe and retail fish market. Hill sees technology and government regulations as the biggest challenges for fishermen to make a living these days. But it is still a far cry from the day his grandfather traded 300 pounds of lobster for a Thanksgiving turkey.
There’s nothing better than being in the kitchen with family, and decorating cookies is one of the best ways to engage children in the kitchen. Be on the lookout for interesting cutters; we have found some beauties in antique stores. We use all kinds of different colored glazes, then sprinkle the iced cookies with a variety of garnishes.
French Tomato Soup, with its acidic tomatoes, can pick up a metallic taste when cooked in seasoned cast iron. To avoid that, this soup is started in a cast-iron pan, then transferred to a blender (or, use an enameled cast-iron pan and skip the blender).