Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Archive for the category “Bread”

The Spaghetti Sub

Spaghetti Sub

Howdy folks.

So let me tell you about this beast of a sandwich.  You might be thinking to yourself, What sort of crazy person makes a spaghetti sub??  Honestly, I had never even heard of such a thing, though apparently they do exist and even have quite a little following at the restaurants that offer them.  I think the idea actually came to us one night over a spaghetti dinner.  We were sitting there happily slurping our spaghetti and wiping our plates with crusty bread when the husband had a flash of genius.  Why not stuff a loaf of garlic bread with the spaghetti? The conversation then quickly turned to a better garlic bread, great sauce, and–the crowning glory–bubbly mozzarella cheese.

So here it is.

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Twisted Herb and Cheese Breadsticks

Twisted Herb and Cheese Breadsticks

If you ever happen to visit Seattle, I really hope you’ll make a point of popping into Beecher’s Handmade Cheese.  It’s right across from Pike Place Market and you’d be going there anyway, right?  Right.  Anyway, not only can you watch batches of cheese being made right before your eyes, but their menu boasts some seriously delicious offerings.  One of my personal favorites is their Tomato-Cheddar Soup paired with a big Breadzel, an über good breadstick all twisted up like a pretzel with cheese and herbs hiding within.  Lucky for me (and you) both of these recipes can be found in Kurt Beecher Dammeier’s excellent cookbook, Pure Flavor.

Here, I’ve made an adaptation using my own pizza dough recipe.  Depending on how many breadsticks you need, you can either use a half-batch of pizza dough or the whole kit and kaboodle.  I’ve also given instructions (and nutrition information) for two different sizes–giant and regular.  Though, if you’ve got a crowd coming over or you’d like smaller appeteaser-sized sticks, make ’em whatever size suits your fancy.  Just watch them as they bake and pull them out when they’re light golden brown in places.

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Pull-Apart Dinner Rolls

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This past week, we’ve been fighting off various forms of sickness and sickness, as you know, calls for soup.  Soup, of course, calls for something warm from the oven and while I was initially contemplating Southern Buttermilk Biscuits, I suddenly got a craving for some pull-apart rolls.  Soft and buttery, these were just what the doctor ordered.  Plus, I had been wanting to fiddle around with the dough from my Cinnamon Buns to see if I could create a nice dinner roll recipe.  I love, love, love doughs that have been fortified with potato and so I had high hopes I could come up with something good.

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Hearthbread

Oh my.  This recipe is amazing and great for bread-making newbies!  I’ve made it so many times that I rarely use the recipe and it is always a hit.  The bread is soft, slightly salty, and deliciously aromatic.  It is also super versatile.  I especially enjoy hearthbread with spaghetti, which just happens to be on the dinner menu tonight.  While a simple topping of chopped parsley and minced garlic is my favorite stand-by (and the reason there is always fresh parsley in my house), the savory possibilities are near endless.  Artichoke hearts, olives, roasted tomatoes, fresh herbs, your favorite cheese…I’m getting hungry just thinking about it!

This is my first recipe post and while I’m hoping there aren’t any issues, I do hope you’ll let me know if you have any questions or problems!  Enjoy!

Recipe after the jump!

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