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Leeks? Yes'm
Potato Leek Soup in Bread Bowls
This is one of my old standbys and a favorite of everyone who has tried it. 2 large white potatoes, peeled and diced 2 large leeks, washed well and thinly sliced. Finely chop the green parts. 4 c. chicken broth or stock 1/2 tsp. salt 1/4 tsp. pepper 1/4-1/2 c. heavy cream (I use half & half most of the time)* dash grated nutmeg 1 Tbs. dried parsley for garnish (optional) *when Mom made this she used fat free half & half. I still don't understand fat free half milk/half cream but whatever...  In a large pot, combine the potatoes, leeks, chicken broth and salt & pepper (to taste, really). Bring to a boil. Reduce heat to low; cover and simmer 15-20 minutes or until the vegetables are tender. Strain the soup into a large mixing bowl or another pan. Blend the potatoes and leeks with about 1/4 broth until smooth (I use my stick blender for this now that I have one). Return blended mixture to pan with remaining liquid. Stir in cream and nutmeg and heat through. Spoon into prepared bread bowls (recipe follows). Sprinkle with parsley to garnish. Serves 4 Bread Bowls 4 small round loaves of sourdough bread, unsliced 2 cloves garlic, peeled and mashed 4 Tbs. olive oil Cut the tops from the round loaves about 3/4 inch thick to make 'lids'. Using a sharp knife, cut around the inside of the loaf leaving a 3/4" shell for the bowl to hollow out the center. (Saved removed bread to make croutons or breadcrumbs, etc.) Rub the inside of the bowls and the lids with crushed garlic and brush with olive oil. Bake on a baking sheet at 350F until slightly toasted. Serve the soup in the bread bowls. Don't forget, you can eat the bowl! (Place the "bread bowls" in a deep soup bowl or plate so it doesn't get all sloppy.) Jill |
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Leeks? Yes'm
"jmcquown" > wrote in message ... > Potato Leek Soup in Bread Bowls > > This is one of my old standbys and a favorite of everyone who has tried > it. > > 2 large white potatoes, peeled and diced > 2 large leeks, washed well and thinly sliced. Finely chop the green > parts. > 4 c. chicken broth or stock > 1/2 tsp. salt > 1/4 tsp. pepper > 1/4-1/2 c. heavy cream (I use half & half most of the time)* > dash grated nutmeg > 1 Tbs. dried parsley for garnish (optional) > > *when Mom made this she used fat free half & half. I still don't > understand > fat free half milk/half cream but whatever... > > In a large pot, combine the potatoes, leeks, chicken broth and salt & > pepper > (to taste, really). Bring to a boil. Reduce heat to low; cover and > simmer > 15-20 minutes or until the vegetables are tender. Strain the soup into a > large mixing bowl or another pan. Blend the potatoes and leeks with about > 1/4 broth until smooth (I use my stick blender for this now that I have > one). Return blended mixture to pan with remaining liquid. Stir in cream > and nutmeg and heat through. Spoon into prepared bread bowls (recipe > follows). Sprinkle with parsley to garnish. Serves 4 > > Bread Bowls > > 4 small round loaves of sourdough bread, unsliced > 2 cloves garlic, peeled and mashed > 4 Tbs. olive oil > > Cut the tops from the round loaves about 3/4 inch thick to make 'lids'. > Using a sharp knife, cut around the inside of the loaf leaving a 3/4" > shell > for the bowl to hollow out the center. (Saved removed bread to make > croutons > or breadcrumbs, etc.) Rub the inside of the bowls and the lids with > crushed > garlic and brush with olive oil. Bake on a baking sheet at 350F until > slightly toasted. Serve the soup in the bread bowls. Don't forget, you > can > eat the bowl! (Place the "bread bowls" in a deep soup bowl or plate so it > doesn't get all sloppy.) > > Jill Thanks for the recipe. I see a lot of people eating their soups in this type of bowl at Panera Bread restaurant. They all seem to be enjoying it! Dee Dee |
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Leeks? Yes'm
On Sun 16 Oct 2005 06:17:01a, Dee Randall wrote in rec.food.cooking:
> > "jmcquown" > wrote in message > ... >> Potato Leek Soup in Bread Bowls >> >> This is one of my old standbys and a favorite of everyone who has tried >> it. >> >> 2 large white potatoes, peeled and diced >> 2 large leeks, washed well and thinly sliced. Finely chop the green >> parts. 4 c. chicken broth or stock >> 1/2 tsp. salt >> 1/4 tsp. pepper >> 1/4-1/2 c. heavy cream (I use half & half most of the time)* >> dash grated nutmeg >> 1 Tbs. dried parsley for garnish (optional) >> >> *when Mom made this she used fat free half & half. I still don't >> understand fat free half milk/half cream but whatever... >> >> In a large pot, combine the potatoes, leeks, chicken broth and salt & >> pepper (to taste, really). Bring to a boil. Reduce heat to low; cover >> and simmer 15-20 minutes or until the vegetables are tender. Strain the >> soup into a large mixing bowl or another pan. Blend the potatoes and >> leeks with about 1/4 broth until smooth (I use my stick blender for this >> now that I have one). Return blended mixture to pan with remaining >> liquid. Stir in cream and nutmeg and heat through. Spoon into prepared >> bread bowls (recipe follows). Sprinkle with parsley to garnish. Serves 4 >> >> Bread Bowls >> >> 4 small round loaves of sourdough bread, unsliced >> 2 cloves garlic, peeled and mashed >> 4 Tbs. olive oil >> >> Cut the tops from the round loaves about 3/4 inch thick to make 'lids'. >> Using a sharp knife, cut around the inside of the loaf leaving a 3/4" >> shell for the bowl to hollow out the center. (Saved removed bread to make >> croutons or breadcrumbs, etc.) Rub the inside of the bowls and the lids >> with crushed garlic and brush with olive oil. Bake on a baking sheet at >> 350F until slightly toasted. Serve the soup in the bread bowls. Don't >> forget, you can eat the bowl! (Place the "bread bowls" in a deep soup >> bowl or plate so it doesn't get all sloppy.) >> >> Jill > > Thanks for the recipe. > I see a lot of people eating their soups in this type of bowl at Panera > Bread restaurant. They all seem to be enjoying it! > Dee Dee Hey, the restaurant's not crazy. They don't have to wash any bowls or serve you bread on the side! :-) -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/eikz78.jpg Meet Mr. Bailey |
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Leeks? Yes'm
"Wayne Boatwright" > wrote in message ... > On Sun 16 Oct 2005 06:17:01a, Dee Randall wrote in rec.food.cooking: > >> >> "jmcquown" > wrote in message >> ... >>> Potato Leek Soup in Bread Bowls >>> >>> This is one of my old standbys and a favorite of everyone who has tried >>> it. >>> >>> 2 large white potatoes, peeled and diced >>> 2 large leeks, washed well and thinly sliced. Finely chop the green >>> parts. 4 c. chicken broth or stock >>> 1/2 tsp. salt >>> 1/4 tsp. pepper >>> 1/4-1/2 c. heavy cream (I use half & half most of the time)* >>> dash grated nutmeg >>> 1 Tbs. dried parsley for garnish (optional) >>> >>> *when Mom made this she used fat free half & half. I still don't >>> understand fat free half milk/half cream but whatever... >>> >>> In a large pot, combine the potatoes, leeks, chicken broth and salt & >>> pepper (to taste, really). Bring to a boil. Reduce heat to low; cover >>> and simmer 15-20 minutes or until the vegetables are tender. Strain the >>> soup into a large mixing bowl or another pan. Blend the potatoes and >>> leeks with about 1/4 broth until smooth (I use my stick blender for this >>> now that I have one). Return blended mixture to pan with remaining >>> liquid. Stir in cream and nutmeg and heat through. Spoon into prepared >>> bread bowls (recipe follows). Sprinkle with parsley to garnish. Serves > 4 >>> >>> Bread Bowls >>> >>> 4 small round loaves of sourdough bread, unsliced >>> 2 cloves garlic, peeled and mashed >>> 4 Tbs. olive oil >>> >>> Cut the tops from the round loaves about 3/4 inch thick to make 'lids'. >>> Using a sharp knife, cut around the inside of the loaf leaving a 3/4" >>> shell for the bowl to hollow out the center. (Saved removed bread to > make >>> croutons or breadcrumbs, etc.) Rub the inside of the bowls and the lids >>> with crushed garlic and brush with olive oil. Bake on a baking sheet > at >>> 350F until slightly toasted. Serve the soup in the bread bowls. Don't >>> forget, you can eat the bowl! (Place the "bread bowls" in a deep soup >>> bowl or plate so it doesn't get all sloppy.) >>> >>> Jill >> >> Thanks for the recipe. >> I see a lot of people eating their soups in this type of bowl at Panera >> Bread restaurant. They all seem to be enjoying it! >> Dee Dee > > Hey, the restaurant's not crazy. They don't have to wash any bowls or > serve you bread on the side! :-) > > -- > Wayne Boatwright *¿* > _____________________________ > I don't know if they serve bread with the bread bowls, but I'm always surprised that they DO serve 1/3 of a baguette WITH a half sandwich and half salad. Even tho it's a chain, some Panera Bread restaurants sandwiches and salads arent' as good as others; some run short on the ingredients as well. But mostly pretty good buy. I like Panera better than Mid-Atlantic Bread. Haven't had a good bread&chocolate (pan e chocolat) (chocolate croissant) in any of them. Dee Dee Dee Dee |
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Bread Bowls (WAS: Leeks? Yes'm)
Dee Randall wrote:
> "jmcquown" > wrote in message > ... >> Potato Leek Soup in Bread Bowls >> >> This is one of my old standbys and a favorite of everyone who has >> tried it. >> >> Bread Bowls >> >> 4 small round loaves of sourdough bread, unsliced >> 2 cloves garlic, peeled and mashed >> 4 Tbs. olive oil >> >> Cut the tops from the round loaves about 3/4 inch thick to make >> 'lids'. Using a sharp knife, cut around the inside of the loaf >> leaving a 3/4" shell >> for the bowl to hollow out the center. (Saved removed bread to make >> croutons >> or breadcrumbs, etc.) Rub the inside of the bowls and the lids with >> crushed >> garlic and brush with olive oil. Bake on a baking sheet at 350F >> until slightly toasted. Serve the soup in the bread bowls. Don't >> forget, you can >> eat the bowl! (Place the "bread bowls" in a deep soup bowl or plate >> so it doesn't get all sloppy.) >> >> Jill > > Thanks for the recipe. > I see a lot of people eating their soups in this type of bowl at > Panera Bread restaurant. They all seem to be enjoying it! > Dee Dee Bread bowls are good for all sorts of soup, however the bowls seem to mesh best with creamy type soups. Chicken noodle just doesn't seem like a great candidate for a bread bowl, know what I mean? (laughing) I do think these would be great for chili! Or New England clam chowder. Jill |
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Leeks? Yes'm
On Sun 16 Oct 2005 07:44:42a, Dee Randall wrote in rec.food.cooking:
> > "Wayne Boatwright" > wrote in message > ... >> On Sun 16 Oct 2005 06:17:01a, Dee Randall wrote in rec.food.cooking: >> >> Hey, the restaurant's not crazy. They don't have to wash any bowls or >> serve you bread on the side! :-) >> >> -- >> Wayne Boatwright *¿* _____________________________ >> > I don't know if they serve bread with the bread bowls, but I'm always > surprised that they DO serve 1/3 of a baguette WITH a half sandwich and > half salad. > Even tho it's a chain, some Panera Bread restaurants sandwiches and > salads arent' as good as others; some run short on the ingredients as > well. But mostly pretty good buy. I like Panera better than > Mid-Atlantic Bread. Haven't had a good bread&chocolate (pan e chocolat) > (chocolate croissant) in any of them. I love chocolate croissants. Haven't had one in a long time. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/eikz78.jpg Meet Mr. Bailey |
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Bread Bowls and soups
In article >,
"jmcquown" > wrote: > Bread bowls are good for all sorts of soup, however the bowls seem to mesh > best with creamy type soups. Chicken noodle just doesn't seem like a great > candidate for a bread bowl, know what I mean? (laughing) I do think these > would be great for chili! Or New England clam chowder. > > Jill > > OMG! You just gave me an idea... IMHO Chili goes best with cornbread. Would it be possible to create a cornbread bowl??? -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Bread Bowls and soups
OmManiPadmeOmelet wrote:
> In article >, > "jmcquown" > wrote: > >> Bread bowls are good for all sorts of soup, however the bowls seem >> to mesh best with creamy type soups. Chicken noodle just doesn't >> seem like a great candidate for a bread bowl, know what I mean? >> (laughing) I do think these would be great for chili! Or New >> England clam chowder. >> >> Jill >> >> > > OMG! You just gave me an idea... > > IMHO Chili goes best with cornbread. > > Would it be possible to create a cornbread bowl??? Why not? Hmmm. I'd look for a small roundish cast iron pots (think small "witches" cauldrons?). Bake the cornbread, let it cool. Cut off the top, carefully scoop out the middle (oooh, cornbread for crumbs for turkey or pork chop stuffing/dressing). Brush the inside of the "bowl" with melted butter (I'd have to skip the olive oil and garlic treatment; the texture of cornbread wouldn't work with that) and toast the bowls. Then fill with chili and serve. How's that? Jill |
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Bread Bowls and soups
On Sun, 16 Oct 2005 12:08:27 -0500, OmManiPadmeOmelet
> wrote: >Would it be possible to create a cornbread bowl??? Not enough "flour structure" to hold the bowl together. Just make Mexican cornbread and enjoy! @@@@@ Now You're Cooking! Export Format Jalapeno Cornbread breads 1 cup cornmeal 1/2 teaspoon salt 1/2 teaspoon soda 1 cup corn, cream-style 2 eggs; slightly beaten 4 oz green chili peppers; finely chopped 2/3 cup buttermilk 1/3 cup shortening; melted 1 cup cheese, cheddar; shredded Combine all ingredients, except shredded cheese, in a bowl. Mix well and pour half the batter into a hot, greased 9" baking pan. Sprinkle cheese on top, and cover with remaining batter. Bake at 375 degrees for 30 to 40 minutes. Yield: 9 servings ** Exported from Now You're Cooking! v5.70 ** @@@@@ Now You're Cooking! Export Format Mexican Cornbread breads 1 lb ground meat 1 cup chopped onion 3 jalapeno peppers finely chop 3 large eggs 3 tablespoon bacon drippings 1 teaspoon salt 1 salt & pepper to taste 1/2 lb grated american cheese 1 cup cornmeal 1/2 teaspoon soda 1 cup sweet milk Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. Yield: 4 servings ** Exported from Now You're Cooking! v5.70 ** The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary. Bon Appetit! |
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Leeks? Yes'm
"Wayne Boatwright" > wrote in message ... > On Sun 16 Oct 2005 07:44:42a, Dee Randall wrote in rec.food.cooking: > >> >> "Wayne Boatwright" > wrote in message >> ... >>> On Sun 16 Oct 2005 06:17:01a, Dee Randall wrote in rec.food.cooking: >>> > >>> Hey, the restaurant's not crazy. They don't have to wash any bowls or >>> serve you bread on the side! :-) >>> >>> -- >>> Wayne Boatwright *¿* _____________________________ >>> >> I don't know if they serve bread with the bread bowls, but I'm always >> surprised that they DO serve 1/3 of a baguette WITH a half sandwich and >> half salad. >> Even tho it's a chain, some Panera Bread restaurants sandwiches and >> salads arent' as good as others; some run short on the ingredients as >> well. But mostly pretty good buy. I like Panera better than >> Mid-Atlantic Bread. Haven't had a good bread&chocolate (pan e chocolat) >> (chocolate croissant) in any of them. > > I love chocolate croissants. Haven't had one in a long time. > > -- > Wayne Boatwright *¿* Everytime I see them, no matter where I am, I have one. The last one I had one, I said intentionally to the young gal behind the counter when asking me what I wanted, "I want the bread & chocolate after I muttered under my breath "pan e chocolat" just to feel Frenchy. She said "Quoi" oops, I mean, she said "What, What?" I said then, that I'd like the chocolate croissant -- she smiled like I was the 'crazy' lady, and was perhaps afraid to say the word, croissant; but I don't know. As usual, buying a chocolate croissant is always an experience - but I make it that way. Dee Dee |
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Leeks? Yes'm
On 16 Oct 2005 19:01:35 +0200, Wayne Boatwright wrote:
> I love chocolate croissants. Haven't had one in a long time. Make your own! Split it, put in some chocolate chips and heat until the croissant crisps and the chocolate is gooey. Personally, I like my croissants plain with jam, but hubby and kids do the chocolate thing on occasion. |
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Bread Bowls and soups
On Sun, 16 Oct 2005 12:39:37 -0500, jmcquown wrote:
> OmManiPadmeOmelet wrote: > > In article >, > > "jmcquown" > wrote: > > > >> Bread bowls are good for all sorts of soup, however the bowls seem > >> to mesh best with creamy type soups. Chicken noodle just doesn't > >> seem like a great candidate for a bread bowl, know what I mean? > >> (laughing) I do think these would be great for chili! Or New > >> England clam chowder. > >> > >> Jill > >> > >> > > > > OMG! You just gave me an idea... > > > > IMHO Chili goes best with cornbread. > > > > Would it be possible to create a cornbread bowl??? > > Why not? Hmmm. I'd look for a small roundish cast iron pots (think small > "witches" cauldrons?). Bake the cornbread, let it cool. Cut off the top, > carefully scoop out the middle (oooh, cornbread for crumbs for turkey or > pork chop stuffing/dressing). Brush the inside of the "bowl" with melted > butter (I'd have to skip the olive oil and garlic treatment; the texture of > cornbread wouldn't work with that) and toast the bowls. Then fill with > chili and serve. How's that? > Would it still be inside the pot? I don't think cornbread is strong enough (toasted or not) for the sides to hold the weight of a filling. In any case, it's worth a try... I'd serve it in a soup bowl the first time - just in case the sides collapse. |
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Leeks? Yes'm
On Sun 16 Oct 2005 12:18:55p, Dee Randall wrote in rec.food.cooking:
> > "Wayne Boatwright" > wrote in message > ... >> On Sun 16 Oct 2005 07:44:42a, Dee Randall wrote in rec.food.cooking: >> >>> >>> "Wayne Boatwright" > wrote in message >>> ... >>>> On Sun 16 Oct 2005 06:17:01a, Dee Randall wrote in rec.food.cooking: >>>> >> >>>> Hey, the restaurant's not crazy. They don't have to wash any bowls >>>> or serve you bread on the side! :-) >>>> >>>> -- >>>> Wayne Boatwright *¿* _____________________________ >>>> >>> I don't know if they serve bread with the bread bowls, but I'm always >>> surprised that they DO serve 1/3 of a baguette WITH a half sandwich >>> and half salad. >>> Even tho it's a chain, some Panera Bread restaurants sandwiches and >>> salads arent' as good as others; some run short on the ingredients as >>> well. But mostly pretty good buy. I like Panera better than >>> Mid-Atlantic Bread. Haven't had a good bread&chocolate (pan e >>> chocolat) (chocolate croissant) in any of them. >> >> I love chocolate croissants. Haven't had one in a long time. >> >> -- >> Wayne Boatwright *¿* > > Everytime I see them, no matter where I am, I have one. The last one I > had one, I said intentionally to the young gal behind the counter when > asking me what I wanted, "I want the bread & chocolate after I muttered > under my breath "pan e chocolat" just to feel Frenchy. She said "Quoi" > oops, I mean, she said "What, What?" I said then, that I'd like the > chocolate croissant -- she smiled like I was the 'crazy' lady, and was > perhaps afraid to say the word, croissant; but I don't know. As usual, > buying a chocolate croissant is always an experience - but I make it > that way. Dee Dee When we lived in NE OH, for many years we made frequent trips to NYC. I don't think I ever made a trip there without stopping at a tiny bakery in the lower court of the CitiCorp building, for a couple of their chocolate croissants. They were the best I've ever eaten. I believe the original name of the place was Pain au Chocolat, but I also think the name changed in the last couple of years. Speaking of things chocolate, there was a chain restaurant store in the Village called La Fondue that made the most delicious chocolate crepes I've ever eaten, not to mention that they had an amazing French onion soup. Other La Fondue restaurants I've eaten in were never as good. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/eikz78.jpg Meet Mr. Bailey |
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Leeks? Yes'm
On Sun 16 Oct 2005 12:20:18p, sf wrote in rec.food.cooking:
> On 16 Oct 2005 19:01:35 +0200, Wayne Boatwright wrote: > >> I love chocolate croissants. Haven't had one in a long time. > > Make your own! Split it, put in some chocolate chips and heat until > the croissant crisps and the chocolate is gooey. Personally, I like > my croissants plain with jam, but hubby and kids do the chocolate > thing on occasion. Well, I don't think I'm up to making my own croissants and the few I've bought since I moved to AZ have been like orgindary "bread" on the inside, no flakiness at all. Ugh! Besides, I think the results are different when a small "slab" of bittersweet chocolate is slip inside the formed croissant before baking. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/eikz78.jpg Meet Mr. Bailey |
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Bread Bowls and soups
Ward Abbott wrote:
> On Sun, 16 Oct 2005 12:08:27 -0500, OmManiPadmeOmelet > > wrote: > >> Would it be possible to create a cornbread bowl??? > > Not enough "flour structure" to hold the bowl together. Just make > Mexican cornbread and enjoy! > Oh stuff and nonsense. My cornbread has sufficient mass to hold together outside of a pan. But if you buy those cute little cast iron cauldrons, why take it out? Would be incredibly cute to spoon the chili into. Jill > @@@@@ Now You're Cooking! Export Format > > Jalapeno Cornbread > > breads > > 1 cup cornmeal > 1/2 teaspoon salt > 1/2 teaspoon soda > 1 cup corn, cream-style > 2 eggs; slightly beaten > 4 oz green chili peppers; finely chopped > 2/3 cup buttermilk > 1/3 cup shortening; melted > 1 cup cheese, cheddar; shredded > > Combine all ingredients, except shredded cheese, in a bowl. Mix well > and > pour half the batter into a hot, greased 9" baking pan. Sprinkle > cheese > on top, and cover with remaining batter. Bake at 375 degrees for 30 > to 40 > minutes. > > Yield: 9 servings > > > ** Exported from Now You're Cooking! v5.70 ** > > @@@@@ Now You're Cooking! Export Format > > Mexican Cornbread > > breads > > 1 lb ground meat > 1 cup chopped onion > 3 jalapeno peppers finely chop > 3 large eggs > 3 tablespoon bacon drippings > 1 teaspoon salt > 1 salt & pepper to taste > 1/2 lb grated american cheese > 1 cup cornmeal > 1/2 teaspoon soda > 1 cup sweet milk > > Make batter by mixing together the cornmeal, eggs, soda, drippings, > milk, > and salt. Mix well. Brown meat and drain off grease. Grease a 9 x > 13-inch > baking pan. Add 1/2 batter then sprinkle on the meat, onions, > peppers, and > last add cheese. Cover with remaining batter. Cook at 350 degrees F. > for > about 45 minutes. Serve hot. > > Yield: 4 servings > > > ** Exported from Now You're Cooking! v5.70 ** > > > > > The Fine Art of Cooking involves personal choice. > Many preferences, ingredients, and procedures > may not be consistent with what you know to be true. > As with any recipe, you may find your personal > intervention will be necessary. Bon Appetit! |
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Leeks? Yes'm
On 16 Oct 2005 22:02:45 +0200, Wayne Boatwright wrote:
> Well, I don't think I'm up to making my own croissants and the few I've > bought since I moved to AZ have been like orgindary "bread" on the inside, no > flakiness at all. Ugh! Ick. Blech. Phooey. Yuck! Now you know a good business to start for your area. > Besides, I think the results are different when a > small "slab" of bittersweet chocolate is slip inside the formed croissant > before baking. Beggars can't be choosers. I don't buy chocolate croissants so if they want one and can't/won't go to the bakery... that's what they have to do. |
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Leeks? Yes'm
On Sun, 16 Oct 2005 15:18:55 -0400, Dee Randall wrote:
> I said then, that I'd like the chocolate croissant -- > she smiled like I was the 'crazy' lady, and was perhaps afraid to say the > word, croissant; but I don't know. Do you say it the way it should be said or do you have to say "krusant" to be understood? |
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Leeks? Yes'm
"Wayne Boatwright" > wrote in message ... > On Sun 16 Oct 2005 12:18:55p, Dee Randall wrote in rec.food.cooking: > >> >> "Wayne Boatwright" > wrote in message >> ... >>> On Sun 16 Oct 2005 07:44:42a, Dee Randall wrote in rec.food.cooking: >>> >>>> >>>> "Wayne Boatwright" > wrote in message >>>> ... >>>>> On Sun 16 Oct 2005 06:17:01a, Dee Randall wrote in rec.food.cooking: >>>>> >>> >>>>> Hey, the restaurant's not crazy. They don't have to wash any bowls >>>>> or serve you bread on the side! :-) >>>>> >>>>> -- >>>>> Wayne Boatwright *¿* _____________________________ >>>>> >>>> I don't know if they serve bread with the bread bowls, but I'm always >>>> surprised that they DO serve 1/3 of a baguette WITH a half sandwich >>>> and half salad. >>>> Even tho it's a chain, some Panera Bread restaurants sandwiches and >>>> salads arent' as good as others; some run short on the ingredients as >>>> well. But mostly pretty good buy. I like Panera better than >>>> Mid-Atlantic Bread. Haven't had a good bread&chocolate (pan e >>>> chocolat) (chocolate croissant) in any of them. >>> >>> I love chocolate croissants. Haven't had one in a long time. >>> >>> -- >>> Wayne Boatwright *¿* >> >> Everytime I see them, no matter where I am, I have one. The last one I >> had one, I said intentionally to the young gal behind the counter when >> asking me what I wanted, "I want the bread & chocolate after I muttered >> under my breath "pan e chocolat" just to feel Frenchy. She said "Quoi" >> oops, I mean, she said "What, What?" I said then, that I'd like the >> chocolate croissant -- she smiled like I was the 'crazy' lady, and was >> perhaps afraid to say the word, croissant; but I don't know. As usual, >> buying a chocolate croissant is always an experience - but I make it >> that way. Dee Dee > > When we lived in NE OH, for many years we made frequent trips to NYC. I > don't think I ever made a trip there without stopping at a tiny bakery in > the lower court of the CitiCorp building, for a couple of their chocolate > croissants. They were the best I've ever eaten. I believe the original > name of the place was Pain au Chocolat, but I also think the name changed > in the last couple of years. Speaking of things chocolate, there was a > chain restaurant store in the Village called La Fondue that made the most > delicious chocolate crepes I've ever eaten, not to mention that they had > an > amazing French onion soup. Other La Fondue restaurants I've eaten in were > never as good. > > -- > Wayne Boatwright *¿* Ah, memory lane, I've never eaten fondu in a restaurant except in Europe. The other day DH copied a bunch of things I had saved from our honeymoon trip and put it on a CD. I just found the restaurant and the amount. It was in Amersterdam at the Chalet Suisse 47.50 guilders in 1973. I recall it so well because there was a woman dining alone all the time we were eating and she smoked a large (in circumference) cigar right beside our table. I don't recall being offended by her smoke -- I would today, tho. Times have changed. Dee Dee |
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Leeks? Yes'm
On Sun 16 Oct 2005 02:35:37p, sf wrote in rec.food.cooking:
> On 16 Oct 2005 22:02:45 +0200, Wayne Boatwright wrote: > >> Well, I don't think I'm up to making my own croissants and the few >> I've bought since I moved to AZ have been like orgindary "bread" on >> the inside, no flakiness at all. Ugh! > > Ick. Blech. Phooey. Yuck! Now you know a good business to start for > your area. > >> Besides, I think the results are different when a >> small "slab" of bittersweet chocolate is slip inside the formed >> croissant before baking. > > Beggars can't be choosers. I don't buy chocolate croissants so if > they want one and can't/won't go to the bakery... that's what they > have to do. > > You're a very mean and uncaring woman! :-) Gawd, having to stoop to putting chocolate chips in a croissant! :-) -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/eikz78.jpg Meet Mr. Bailey |
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Bread Bowls and soups
On Sun, 16 Oct 2005 15:38:51 -0500, "jmcquown"
> wrote: >Would be incredibly cute to spoon the chili into. whatever... |
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Leeks? Yes'm
On 17 Oct 2005 00:07:19 +0200, Wayne Boatwright wrote:
> > You're a very mean and uncaring woman! :-) Gawd, having to stoop to > putting chocolate chips in a croissant! :-) It's called Tough Love.  |
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Leeks? Yes'm
"sf" > wrote in message ... > On Sun, 16 Oct 2005 15:18:55 -0400, Dee Randall wrote: > >> I said then, that I'd like the chocolate croissant -- >> she smiled like I was the 'crazy' lady, and was perhaps afraid to say >> the >> word, croissant; but I don't know. > > Do you say it the way it should be said or do you have to say > "krusant" to be understood? I always say it the French pronounciation first; I wait for the 'look' -- tee hee -- then I say it like they say it. Free fun. Dee Dee |
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Leeks? Yes'm
"Wayne Boatwright" > wrote in message ... > On Sun 16 Oct 2005 02:35:37p, sf wrote in rec.food.cooking: > >> On 16 Oct 2005 22:02:45 +0200, Wayne Boatwright wrote: >> >>> Well, I don't think I'm up to making my own croissants and the few >>> I've bought since I moved to AZ have been like orgindary "bread" on >>> the inside, no flakiness at all. Ugh! >> >> Ick. Blech. Phooey. Yuck! Now you know a good business to start for >> your area. >> >>> Besides, I think the results are different when a >>> small "slab" of bittersweet chocolate is slip inside the formed >>> croissant before baking. >> >> Beggars can't be choosers. I don't buy chocolate croissants so if >> they want one and can't/won't go to the bakery... that's what they >> have to do. >> >> > > You're a very mean and uncaring woman! :-) Gawd, having to stoop to > putting chocolate chips in a croissant! :-) > > -- > Wayne Boatwright *¿* Me -- I want that long chocolate thingie that has no translation. Ah hum! Chocolate chips are dangerous to keep around my house. First thing I know, I'm into the package/jar full-fist. Dee Dee |
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Leeks? Yes'm
On Sun 16 Oct 2005 03:43:18p, sf wrote in rec.food.cooking:
> On 17 Oct 2005 00:07:19 +0200, Wayne Boatwright wrote: >> >> You're a very mean and uncaring woman! :-) Gawd, having to stoop to >> putting chocolate chips in a croissant! :-) > > It's called Tough Love. > > > hehehe! -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/eikz78.jpg Meet Mr. Bailey |
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Leeks? Yes'm
On Sun 16 Oct 2005 03:45:44p, Dee Randall wrote in rec.food.cooking:
> > "sf" > wrote in message > ... >> On Sun, 16 Oct 2005 15:18:55 -0400, Dee Randall wrote: >> >>> I said then, that I'd like the chocolate croissant -- >>> she smiled like I was the 'crazy' lady, and was perhaps afraid to say >>> the word, croissant; but I don't know. >> >> Do you say it the way it should be said or do you have to say "krusant" >> to be understood? > > I always say it the French pronounciation first; I wait for the 'look' > -- tee hee -- then I say it like they say it. > Free fun. > Dee Dee I love it when they look like they have absolutely no idea what you said. :-) -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/eikz78.jpg Meet Mr. Bailey |
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Leeks? Yes'm
On Sun 16 Oct 2005 03:47:47p, Dee Randall wrote in rec.food.cooking:
> > "Wayne Boatwright" > wrote in message > ... >> On Sun 16 Oct 2005 02:35:37p, sf wrote in rec.food.cooking: >> >>> On 16 Oct 2005 22:02:45 +0200, Wayne Boatwright wrote: >>> >>>> Well, I don't think I'm up to making my own croissants and the few >>>> I've bought since I moved to AZ have been like orgindary "bread" on >>>> the inside, no flakiness at all. Ugh! >>> >>> Ick. Blech. Phooey. Yuck! Now you know a good business to start for >>> your area. >>> >>>> Besides, I think the results are different when a >>>> small "slab" of bittersweet chocolate is slip inside the formed >>>> croissant before baking. >>> >>> Beggars can't be choosers. I don't buy chocolate croissants so if >>> they want one and can't/won't go to the bakery... that's what they >>> have to do. >>> >>> >> >> You're a very mean and uncaring woman! :-) Gawd, having to stoop to >> putting chocolate chips in a croissant! :-) >> >> -- >> Wayne Boatwright *¿* > > Me -- I want that long chocolate thingie that has no translation. Ah > hum! Chocolate chips are dangerous to keep around my house. First thing > I know, I'm into the package/jar full-fist. > Dee Dee Sometimes I toss together some chocolate chips and some toasted pecans or walnuts (cooled). Put in a bowl for snacking. The snacking goes very quickly. :-) -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/eikz78.jpg Meet Mr. Bailey |
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Bread Bowls and soups
In article >,
"jmcquown" > wrote: > OmManiPadmeOmelet wrote: > > In article >, > > "jmcquown" > wrote: > > > >> Bread bowls are good for all sorts of soup, however the bowls seem > >> to mesh best with creamy type soups. Chicken noodle just doesn't > >> seem like a great candidate for a bread bowl, know what I mean? > >> (laughing) I do think these would be great for chili! Or New > >> England clam chowder. > >> > >> Jill > >> > >> > > > > OMG! You just gave me an idea... > > > > IMHO Chili goes best with cornbread. > > > > Would it be possible to create a cornbread bowl??? > > Why not? Hmmm. I'd look for a small roundish cast iron pots (think small > "witches" cauldrons?). Bake the cornbread, let it cool. Cut off the top, > carefully scoop out the middle (oooh, cornbread for crumbs for turkey or > pork chop stuffing/dressing). Brush the inside of the "bowl" with melted > butter (I'd have to skip the olive oil and garlic treatment; the texture of > cornbread wouldn't work with that) and toast the bowls. Then fill with > chili and serve. How's that? > > Jill > > Sounds fantabulous! :-) Nice presentation too just to leave them in the little cast iron cauldrons. I know I have a couple of those around, but I'd have to clean them really well. They are full of sand. I've been using them to burn incense powder on those charcoal block thingies. <G> Cheers! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Bread Bowls and soups
In article >,
Ward Abbott > wrote: > On Sun, 16 Oct 2005 12:08:27 -0500, OmManiPadmeOmelet > > wrote: > > >Would it be possible to create a cornbread bowl??? > > Not enough "flour structure" to hold the bowl together. Just make > Mexican cornbread and enjoy! They would hold together if you left them in their original "mold". ;-) Nice recipe, thanks! > > @@@@@ Now You're Cooking! Export Format > > Jalapeno Cornbread > > breads > > 1 cup cornmeal > 1/2 teaspoon salt > 1/2 teaspoon soda > 1 cup corn, cream-style > 2 eggs; slightly beaten > 4 oz green chili peppers; finely chopped > 2/3 cup buttermilk > 1/3 cup shortening; melted > 1 cup cheese, cheddar; shredded > > Combine all ingredients, except shredded cheese, in a bowl. Mix well > and > pour half the batter into a hot, greased 9" baking pan. Sprinkle > cheese > on top, and cover with remaining batter. Bake at 375 degrees for 30 > to 40 > minutes. > > Yield: 9 servings > > > ** Exported from Now You're Cooking! v5.70 ** > > @@@@@ Now You're Cooking! Export Format > > Mexican Cornbread > > breads > > 1 lb ground meat > 1 cup chopped onion > 3 jalapeno peppers finely chop > 3 large eggs > 3 tablespoon bacon drippings > 1 teaspoon salt > 1 salt & pepper to taste > 1/2 lb grated american cheese > 1 cup cornmeal > 1/2 teaspoon soda > 1 cup sweet milk > > Make batter by mixing together the cornmeal, eggs, soda, drippings, > milk, > and salt. Mix well. Brown meat and drain off grease. Grease a 9 x > 13-inch > baking pan. Add 1/2 batter then sprinkle on the meat, onions, > peppers, and > last add cheese. Cover with remaining batter. Cook at 350 degrees F. > for > about 45 minutes. Serve hot. > > Yield: 4 servings > > > ** Exported from Now You're Cooking! v5.70 ** > > > > > The Fine Art of Cooking involves personal choice. > Many preferences, ingredients, and procedures > may not be consistent with what you know to be true. > As with any recipe, you may find your personal > intervention will be necessary. Bon Appetit! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Bread Bowls and soups
In article >,
sf > wrote: > On Sun, 16 Oct 2005 12:39:37 -0500, jmcquown wrote: > > > OmManiPadmeOmelet wrote: > > > In article >, > > > "jmcquown" > wrote: > > > > > >> Bread bowls are good for all sorts of soup, however the bowls seem > > >> to mesh best with creamy type soups. Chicken noodle just doesn't > > >> seem like a great candidate for a bread bowl, know what I mean? > > >> (laughing) I do think these would be great for chili! Or New > > >> England clam chowder. > > >> > > >> Jill > > >> > > >> > > > > > > OMG! You just gave me an idea... > > > > > > IMHO Chili goes best with cornbread. > > > > > > Would it be possible to create a cornbread bowl??? > > > > Why not? Hmmm. I'd look for a small roundish cast iron pots (think small > > "witches" cauldrons?). Bake the cornbread, let it cool. Cut off the top, > > carefully scoop out the middle (oooh, cornbread for crumbs for turkey or > > pork chop stuffing/dressing). Brush the inside of the "bowl" with melted > > butter (I'd have to skip the olive oil and garlic treatment; the texture of > > cornbread wouldn't work with that) and toast the bowls. Then fill with > > chili and serve. How's that? > > > Would it still be inside the pot? I don't think cornbread is strong > enough (toasted or not) for the sides to hold the weight of a filling. > In any case, it's worth a try... I'd serve it in a soup bowl the first > time - just in case the sides collapse. I'd just leave it in the pot. :-) Those things are cute enough to make a nice presentation IMHO. -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Bread Bowls and soups
In article >,
Ward Abbott > wrote: > On Sun, 16 Oct 2005 15:38:51 -0500, "jmcquown" > > wrote: > > >Would be incredibly cute to spoon the chili into. > > whatever... > > <lol> I agree with her. :-) Have you ever seen those little pots? They usually come in a set of 4 and are made for serving beans in, (or chili.....) Cheers! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Bread Bowls and soups
OmManiPadmeOmelet wrote: > In article >, > Ward Abbott > wrote: > > > On Sun, 16 Oct 2005 15:38:51 -0500, "jmcquown" > > > wrote: > > > > >Would be incredibly cute to spoon the chili into. > > > > whatever... > > > > > > <lol> I agree with her. :-) > Have you ever seen those little pots? > They usually come in a set of 4 and are made for > serving beans (in), (or chili.....) {{{{{chalk /blackboard}}}}} Sheldon |
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Pain au Chocolate
Wayne wrote:
>> Make your own! Split it, put in some chocolate chips and heat until >> the croissant crisps and the chocolate is gooey. Personally, I like >> my croissants plain with jam, but hubby and kids do the chocolate >> thing on occasion. > > Well, I don't think I'm up to making my own croissants and the few I've > bought since I moved to AZ have been like orgindary "bread" on the inside, > no > flakiness at all. Ugh! Besides, I think the results are different when a > small "slab" of bittersweet chocolate is slip inside the formed croissant > before baking. Making croissants isn't really all that difficult, and I think it's WELL worth the effort. The book _Baking With Julia_ gives what I consider a foolproof recipe for chocolate croissants. (In fact, that entire book is outstanding. The brioche recipe alone is worth the price of the book.) Bob |
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Bread Bowls (WAS: Leeks? Yes'm)
Jill wrote:
> Bread bowls are good for all sorts of soup, however the bowls seem to mesh > best with creamy type soups. Chicken noodle just doesn't seem like a > great candidate for a bread bowl, know what I mean? (laughing) I do > think these would be great for chili! Or New England clam chowder. Bacon-broccoli-cheese soup and ham-corn chowder are both magnificent in bread bowls. Bob |
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Bread Bowls and soups
Om wrote:
> OMG! You just gave me an idea... > > IMHO Chili goes best with cornbread. > > Would it be possible to create a cornbread bowl??? As discussed further in the thread, cornbread probably wouldn't hold together well enough to make a free-standing bread bowl. But the Williams-Sonoma "Bread" cookbook has a recipe for Portuguese Bread which is kind of halfway between cornbread and white bread. THAT would probably work fine. Bob |
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Pain au Chocolate
"Bob Terwilliger" > wrote in message ... > Wayne wrote: > >>> Make your own! Split it, put in some chocolate chips and heat until >>> the croissant crisps and the chocolate is gooey. Personally, I like >>> my croissants plain with jam, but hubby and kids do the chocolate >>> thing on occasion. >> >> Well, I don't think I'm up to making my own croissants and the few I've >> bought since I moved to AZ have been like orgindary "bread" on the >> inside, no >> flakiness at all. Ugh! Besides, I think the results are different when >> a >> small "slab" of bittersweet chocolate is slip inside the formed croissant >> before baking. > > Making croissants isn't really all that difficult, and I think it's WELL > worth the effort. The book _Baking With Julia_ gives what I consider a > foolproof recipe for chocolate croissants. (In fact, that entire book is > outstanding. The brioche recipe alone is worth the price of the book.) > > Bob That book is on my list of books to buy. I'm getting it soon. I'm not physically capable of doing all the rolling out of the butter, but there are certainly other recipes in that book that I want to make -- I'm checked it out of the library too often. I think I've recorded most of the Baking with Julia programs and watched them a number of times and even made a few of the recipes. Dee Dee |
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Pain au Chocolate
On Sun 16 Oct 2005 07:49:06p, Bob Terwilliger wrote in rec.food.cooking:
> Wayne wrote: > >>> Make your own! Split it, put in some chocolate chips and heat until >>> the croissant crisps and the chocolate is gooey. Personally, I like >>> my croissants plain with jam, but hubby and kids do the chocolate >>> thing on occasion. >> >> Well, I don't think I'm up to making my own croissants and the few I've >> bought since I moved to AZ have been like orgindary "bread" on the >> inside, no flakiness at all. Ugh! Besides, I think the results are >> different when a small "slab" of bittersweet chocolate is slip inside >> the formed croissant before baking. > > Making croissants isn't really all that difficult, and I think it's WELL > worth the effort. The book _Baking With Julia_ gives what I consider a > foolproof recipe for chocolate croissants. (In fact, that entire book is > outstanding. The brioche recipe alone is worth the price of the book.) > > Bob I should have said that "right now" I'm not up to making my own croissants. Actually, I have the book and have made the croissants and brioche. They are both wonderful! I just have too much going on right now for some really dedicated baking time. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/eikz78.jpg Meet Mr. Bailey |
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Bread Bowls and soups
In article . com>,
"Sheldon" > wrote: > OmManiPadmeOmelet wrote: > > In article >, > > Ward Abbott > wrote: > > > > > On Sun, 16 Oct 2005 15:38:51 -0500, "jmcquown" > > > > wrote: > > > > > > >Would be incredibly cute to spoon the chili into. > > > > > > whatever... > > > > > > > > > > <lol> I agree with her. :-) > > Have you ever seen those little pots? > > They usually come in a set of 4 and are made for > > serving beans (in), (or chili.....) > > {{{{{chalk /blackboard}}}}} > > Sheldon > Tsk, okay, so my sentence structure was bad... I never could get the hang of diagraming sentences! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Bread Bowls and soups
In article >,
"Bob Terwilliger" > wrote: > Om wrote: > > > OMG! You just gave me an idea... > > > > IMHO Chili goes best with cornbread. > > > > Would it be possible to create a cornbread bowl??? > > As discussed further in the thread, cornbread probably wouldn't hold > together well enough to make a free-standing bread bowl. But the > Williams-Sonoma "Bread" cookbook has a recipe for Portuguese Bread which is > kind of halfway between cornbread and white bread. THAT would probably work > fine. > > Bob > > Recipe? :-) -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Bread Bowls and soups
Om requested:
>>> IMHO Chili goes best with cornbread. >>> >>> Would it be possible to create a cornbread bowl??? >> >> As discussed further in the thread, cornbread probably wouldn't hold >> together well enough to make a free-standing bread bowl. But the >> Williams-Sonoma "Bread" cookbook has a recipe for Portuguese Bread which >> is kind of halfway between cornbread and white bread. THAT would probably >> work fine. >> >> Bob >> >> > > Recipe? :-) I'm at work right now; I'll try to post it when I get home (or in the next couple of days, since my free time during the workweek is severely constrained). Bob |
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Bread Bowls and soups
In article >,
"Bob Terwilliger" > wrote: > Om requested: > > >>> IMHO Chili goes best with cornbread. > >>> > >>> Would it be possible to create a cornbread bowl??? > >> > >> As discussed further in the thread, cornbread probably wouldn't hold > >> together well enough to make a free-standing bread bowl. But the > >> Williams-Sonoma "Bread" cookbook has a recipe for Portuguese Bread which > >> is kind of halfway between cornbread and white bread. THAT would probably > >> work fine. > >> > >> Bob > >> > >> > > > > Recipe? :-) > > I'm at work right now; I'll try to post it when I get home (or in the next > couple of days, since my free time during the workweek is severely > constrained). > > Bob > > I know I could google for it, but I assume you had something specific in mind. If you get time, that's cool and if not, I more than understand!!!!! Free time is almost an oxymoron for me. <lol> -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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