Dudley s Bread of the Month for August 2008

Size: px

Start display at page:

Download "Dudley s Bread of the Month for August 2008"

Godfrey Lloyd
5 years ago
Views:

1 Dudley s Bread of the Month for August 2008 Dudley s is proud to share with you this month one of our most aromatic breads. Open the package and you cannot miss the delicious aroma. The rosemary is certainly present, but not over powering. The texture of this loaf is similar to French bread, soft inside with a wonderful crust. Those who cook with herbs know the tasty combination of rosemary with chicken, and this combination of flavors remains when using this bread. Try Rosemary Olive Oil with grilled or roasted chicken for a sandwich. This bread also makes great chicken salad and egg salad sandwiches, just remember to keep your salad simple and let the rosemary be the flavoring. Another kind of food that comes to mind when talking about rosemary is Italian food. This is another culinary arena where Rosemary Olive Oil bread pairs well. Serve toasted for an open face meatball sandwich smothered in sauce, topped with your favorite cheese. One of our favorite ways to serve samples of this bread in the store is to spread a slice with olive oil or butter, and top with fresh grated parmesan. Place this under the broiler, or in a toaster oven until the cheese is melted, and serve warm. You may find you never miss garlic bread again, but if you do simply heat your butter or olive oil with a little fresh pressed garlic, and top the bread with that before adding the cheese. Then broil or toast in a toaster oven until the cheese is melted. Voila!

2 Serve Rosemary Olive Oil bread as an appetizer to an Italian meal by pouring a good quality olive oil into a dish, and a splash of balsamic vinegar. Some restaurants add herbs to this dish for additional flavor, but by using Rosemary Olive Oil bread the herbs are already in the bread. Rosemary Olive Oil bread makes great toast because, as with any herb, the flavor of the rosemary is enhanced when it is heated. Keep you toppings and spreads simple, to allow the flavor of the rosemary to shine though. Rosemary Olive Oil bread will compliment any one of these delicious recipes: Chicken and Sausage Cacciatore with Grape Tomatoes 3 tablespoons extra-virgin olive oil, divided 4 large chicken thighs with skin and bones (about 1 1/3 pounds) 3/4 pound fresh mild or hot Italian sausages 3/4 pound large mushrooms, quartered 2 12-ounce containers grape tomatoes 1/2 cup dry red wine 3 large garlic cloves, pressed 1 1/2 teaspoons chopped fresh rosemary 1/2 cup coarsely chopped fresh basil Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Sauté until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl. Add mushrooms to skillet. Sauté until brown, about 4 minutes; add to same bowl. Add remaining 1 tablespoon oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and simmer uncovered until chicken and sausages are cooked through, turning often, about 15 minutes longer.

3 Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season the dish with salt and pepper to taste. Spoon the sauce over chicken. Serve with Rosemary Olive Oil bread. Sicilian Grill-Roasted Chicken In keeping with the Sicilian style, don t cut this chicken into pieces. Roast these chickens on the grill whole. Mediterranean drizzle: 1 large garlic clove, pressed 2 teaspoons coarse kosher salt 2 tablespoons fresh lemon juice 6 tablespoons extra-virgin olive oil Chicken: 1/2 cup fresh lemon juice 1/2 cup chopped fresh Italian parsley 1/4 cup olive oil 6 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon ground black pepper 2 3 1/2- to 4-pound free-range chickens For Mediterranean drizzle: garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small bowl with back of spoon until paste forms. Whisk in lemon juice, then oil. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using. For chicken: Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Place 1 whole chicken in each of 2 resealable plastic bags. Divide lemon marinade between bags. Seal bags, releasing excess air. Turn to coat chicken with marinade. Chill chicken at least 1 hour and up to 1 day, turning bag occasionally. Prepare barbecue ( medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in

4 chimney and pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish during grilling). Remove chickens from marinade. Sprinkle chickens inside and out with salt and pepper. Tie legs together. Place chickens, breast side down, over unlit side of grill. Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 350 F and 400 F. Turn chickens breast side up. Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 165 F., continuing to maintain barbecue temperature between 350 F and 400 F, about 35 minutes longer. Transfer chickens to work surface; let rest 10 minutes. Carve chickens and transfer to platter. Arrange Grilled Lemons, Baby Artichokes, and Eggplant around chickens. Spoon some Mediterranean drizzle over the chicken and vegetables. Garnish with grilled lemons for squeezing over, and serve with Rosemary Olive Oil bread that has been brushed with olive oil and grilled just until marks appear. And now for some sandwich ideas. Prosciutto and Brie Sandwiches with Fig Confit For fig confit 1 cup dried Calimyrna figs, chopped fine 1/2 cup dry white wine 1/2 cup water 3 tablespoons honey In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened. In a food processor coarsely purée fig mixture. Confit may be made 5 days ahead and chilled, covered. Bring confit to room temperature before using. Makes about 1 1/4 cups. To assemble the sandwiches, spread both slices of Rosemary Olive Oil bread with confit. Add prosciutto and Brie. Grilled Chicken Sandwiches with Sun-Dried Tomatoes and Goat Cheese

5 8 boneless skinless chicken breast halves, well trimmed 2 tablespoons balsamic vinegar or red wine vinegar 1 tablespoon olive oil 2 garlic cloves, minced 2 teaspoons minced fresh rosemary 2 red onions, cut into 1/2-inch-thick slices 1/2 cup chopped drained oil-packed sun-dried tomatoes 2 bunches arugula 4 ounces light soft goat cheese Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight. Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. Grill Rosemary Olive Oil bread until golden brown. Spread bottom of bread slices with chopped sun-dried tomatoes. Top with chicken breast and some grilled onions and arugula. Spread top of bread slices with 1 tablespoon goat cheese and place atop sandwiches. Serve. Toasted Gruyere, Golden Onion, and Apple Sandwiches 1 tablespoon olive oil 1 pound onions, sliced thin 2 teaspoons white-wine vinegar 1/2 Granny Smith apple 1/4 pound thinly sliced Gruyère cheese (use a cheese plane if possible) In a 10-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until golden, about 10 minutes. Stir in vinegar and salt and pepper to taste and cook until vinegar evaporates. Cool onion mixture. Preheat broiler. On a baking sheet toast both sides of bread about 3 inches from heat until golden. Core apple with a melon-ball cutter and cut crosswise into very thin slices. Divide onion mixture among toasts, spreading evenly, and cover with overlapping apple slices.

6 Cover apple slices with Gruyère and broil sandwiches until cheese is melted and bubbling, about 1 minute. Whether it is brightening your morning as toast, enhancing a sandwich at lunchtime, or complimenting your evening meal, from all of us at Dudley s we hope you love our Rosemary Olive Oil bread as much as we do!

Baked Havarti Chili Chicken

Chicken Baked Havarti Chili Chicken 4 boneless, skinless chicken breast halves (or a pack of chicken thighs) 1 8oz package sliced fresh mushrooms 2 4oz cans chopped green chilis 4 oz sliced Havarti cheese