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One of the best kept secrets we seem to have at the bakery involves our frozen pizza dough. We have been making pizza dough (and pre-baked crusts!) for quite a few years and slowly folks have been catching on. Of course, it’s my fault for not telling you all about it! So, here goes…We have two varieties of pizza dough: Plain (a whole wheat and semolina dough), and Garlic Herb (whole wheat, semolina, garlic and Italian herbs). Both are great in the oven or on the grill, but it’s grilling season so I looked online for great grilling ideas. What follows is a combination of customer suggestions and my own research.Step one for a great grilled pizza is to gather all your ingredients before you get to the grilling part. The pizza dough will cook quickly and you’re going to want all your toppings at your fingertips.Suggestions for toppings:Sauces – keep it simple. You don’t want too much sauce because you want to avoid soggy pizza. (When grilling a pizza, the crust (in all its smoky goodness) is the main feature.) Try some flavored olive oils, barbeque sauce, marinara, or a fresh salsa verde.Toppings – fresh veggies are great for this. Just lightly grill your veggies, then toss them on the pizza! Other ideas: bite-sized chicken, prosciutto, roasted garlic, fresh herbs, olives or capers, fresh tomatoes and basil. (Honestly, the possibilities are endless.)Cheeses – fresh mozzarella, grated mozzarella, ricotta, goat cheese, and gorgonzola are all great for this, as well as a good parmesan or Reggiano.Depending on the toppings you plan to use, you’ll need to decide if you’re going for the plain or garlic herb dough. I would suggest trying one of each.Now for the dough details. You can defrost the dough in the fridge or on the counter, just make certain it’s in a bowl, as some of the olive oil in the bag will probably leak out. Divide it into two to four pieces, depending on the thickness and size of the pizzas you want to grill. Four pieces will make nice individual little pies. Roll or stretch the dough into rounds. You can stack them with plastic wrap between for transport from the kitchen to the grill.Heat the grill on high and oil the grates well. When the grill is good and hot, place the dough rounds on the grate. Don’t worry about the dough dipping a bit between the spaces of the grate, it will firm up quickly. Grill it until it firms up then remove it from the heat to apply the toppings. Return to the grill just to melt the cheeses and get the crust good and brown.Tada! A great family favorite prepared outside so it doesn’t heat up the kitchen! The added plus is the great smoky-grilled flavor.  I can’t wait to hear how you all like your pizza!Now, if I can keep your attention for a few “housekeeping” details, I would like to tell you about all the excitement at the market this month. We have a great variety of activities happening every Saturday during July and into the first week of August to help us celebrate the ten-year anniversary of the Farmstead Farmer’s Market! Can you believe it’s already been ten years?! We will be demonstrating our stone mills during most Saturdays. Check out the Farmstead Facebook page for details about each weekend’s activities.Additionally, we thought it would be fun to feature a Christmas favorite as part of our July festivities by bringing back Cranberry Ecstasy Bars for this month. So, for the next couple of weeks, you can indulge your sweet tooth!Finally, I wanted to let you know that I’ll be taking a bit of a break over the next few weeks, so don’t be alarmed if the newsletter doesn’t arrive in your inbox for a little while. I’ll be back at it soon. I’ll be collecting ideas for upcoming newsletters and working on new recipes and photos. In the meantime, you can check the Facebook page for menus and you can always give us a call or e-mail with any questions. Enjoy your summer!
I have so many stories about this week’s recipe that I don’t know where to begin. I was introduced to it by a friend whose family grows a tremendous (like, HUGE) garden every year. She always has an abundance of fresh tomatoes, along with home grown basil and other veggies. Many times, she also has extra bread or heels of bread (our breads, of course!) and is looking for a way to use them. In the winter, she makes a traditional Italian bread soup. In the summer, it’s an Italian bread salad.Known as Panzanella, this salad is a light but filling meal for a summer day. It’s an effortless way to use up the bits and pieces of breads you might have been saving. One of the keys to a great panzanella is fresh, juicy tomatoes. I know that not all the local tomatoes are in yet, but they’re around here somewhere. I know this because last weekend I had a sandwich here at the market with the best tomato I’ve eaten in many months. (That’s what has inspired me to look for this recipe. Well, that and an abundance of bread ends, but that’s another story!)Ok. Since you’re asking what the deal is with the bread ends…We supply a local restaurant with our French bread. A lot of it. And, they prefer to receive it sliced but don’t want the ends. So, each week we have a substantial supply of bread ends left after slicing their loaves. I’m always on the lookout for ways to maximize what we have on hand. (“Waste not, want not” was a concept I learned from my grandmother who was raised during The Great Depression.) Croutons, bread soup, and bread salad are all part of that. For this recipe, you can use any number of our breads: French, Focaccia, Rosemary, Italian, Pesto, Garlic Feta, and Asiago all come to mind!Options that I like to add include any combination of the following: artichoke hearts, fresh mozzarella balls (halved or quartered), capers (Just a ¼ cup of these from that jar you bought for the chicken marsala recipe), green olives (sliced, also from that same chicken marsala recipe), cucumber (peeled, seeded and chopped, or I get the English cucumbers so I don’t have to peel and seed them), leftover grilled steak or chicken and sometimes rosemary from my herb garden.Also, if you’re not up to dealing with breads, you can always grab a bag of our croutons or crostini. Just let them sit in the salad for a bit to soften.Oh, and here’s something else you might want to try. Rather than just slicing or throwing the basil in whole, try using a chiffonade technique. From Google: “Here's all you need to know about making a chiffonade of basil: stack, roll, slice. Stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife toslice them into thin ribbons.”Now that you know the story, Here’s the recipe. Enjoy!  Bruschetta In A Bowl IngredientsHalf a loaf or equal amount of leftover bread ends of a crusty variety (Use the rest of the loaf to sop up the juices left on the plate or in the bottom of the bowl!)¼ c EVOO (Use the best you’ve got for this, as this salad will allow the flavor of the EVOO to shine.)2 T balsamic vinegar (Again, here’s a wonderful place to use the best you have.)3 cloves garlic, minced1 clove garlic, whole4 good-sized ripe tomatoes (I like to coarse chop them in about ½-inch cubes.)1 small red onion, thinly-sliced10 basil leaves, shredded (or sliced into a chiffonade)Salt and pepper to taste (I use sea salt and always freshly ground pepper.)DirectionsRub the peeled clove of garlic around a wooden salad bowl.Pull apart or chop the bread into bite-sized pieces. (If you feel the bread is too soft or fresh, toss it with a bit of EVOO and toast briefly in the oven on a sheet pan.)Combine EVOO and vinegar, blend, set aside.Add all ingredients, including bread and dressing, to bowl and toss. You might want to have a bit of extra EVOO and vinegar on hand if anyone wants a little more dressing.This salad is best when the tomatoes have had a chance to release their juices a bit, so you can prepare it 15 – 30 minutes ahead of serving. It also makes a terrific dish for a potluck barbeque. (Think 4th of July picnic!) 
I know it comes as no surprise that our family really enjoys good food. Recently, I realized that our family of 6 good eaters has changed significantly. For one thing, all of the kids are adults now, so we usually need a bit more. For another, we have added a few appetites – son-in-law, boyfriend, assorted other friends – to the regular crew. So, having recipes that can go a bit further is a great thing.With the 4th of July coming up, I’ve been looking into what we can do that is not the same old burgers-in-a-bun with the typical sides. I came across a recipe for Marinated Flank Steak that will fit the bill perfectly.Flank steak is not a cut that I use very often, but I should. It is a leaner cut and has a wonderful beefy flavor. It cooks up fairly quickly both on the grill and under the broiler. (Hence the reason it is also sometimes known as London Broil – a name that really addresses a cooking method more than an actual cut of meat. Also, if your grill is on the fritz, like ours, the broiler is a great alternative!)This recipe yields a flavorful steak that is ready to be sliced thin and served up as fajitas, or (even better!) in our New England Style rolls topped with sautéed onions.  Marinated Flank Steak  Ingredients1/2 cup EVOO1/3 cup soy sauce1/4 cup balsamic vinegar2 tablespoons fresh lemon juice1 1/2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard2 cloves garlic, minced1/2 teaspoon ground black pepper1 ½ - 2 pounds flank steak1 pack Sandi’s New England Style Buns Directions In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a Ziploc bag. Pour marinade over the steak and seal. Refrigerate overnight. Preheat grill for medium-high heat. Or, if you prefer not to grill (or your grill is on the fritz like ours…) heat up the broiler For grilling: Oil the grill grate. Place steaks on the grill, approximately 5-8 minutes per side, depending on desired doneness. For broiler: Place steak on broiler pan, then in oven, leaving the oven door slightly ajar. Broil 5-8 minutes per side, depending on desired doneness. Let rest at least 5 minutes before slicing thin and on the bias.  NOTE: For medium rare you need an internal temp of 130-135 degrees. A steak cooked to 145 degrees is considered medium. We prefer our steaks on the rare side.
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So, a couple of weeks ago I told you a fish story and I guess I’m just on a roll because this week we’re doing another fish recipe. (I actually had customers tell me how much they loved it. If you haven’t tried the beer battered fish yet, you should. And now, back to the newsletter at hand…) Four of the six of us love fish. In my estimation, that’s enough to plan a meal around it – with another main (usually chicken) for the other two. (In defense of one, she has a mild allergy, so we don’t hassle her about it.)In that last fishy newsletter, I also mentioned making certain you get very fresh fish, don’t forget. That is soooo important. On Monday, Tom and I were doing our weekly ingredient run to an unnamed big box store where we picked up a lovely salmon fillet. We’ve don’t this frequently and I usually bake the salmon with some butter and garlic salt, then sprinkle it with some fresh lemon after it’s done. This time, I tried a new method. It’s a cross between poaching and steaming and was incredibly easy. In short, you’ll love it. I would definitely try this with other fish, although I’d probably stick with a heartier fish like halibut. (Flounder would work but you will have to alter the cooking time significantly.) To top it off, cleanup is a breeze.Serve this with some fresh sautéed zucchini and onions, a nice glass of white wine, and a loaf of French bread. For dessert, try our carrot cakes with spiced cream cheese icing.  Honey Salmon in Foil Ingredients¼ c honey3 cloves garlic, minced1 T EVOO1 T white wine vinegar (I used Champagne vinegar because that’s what I had.)1 T fresh thyme leaves (I just ran outside and cut a few sprigs. I don’t believe there’s too much thyme…LOL)Salt and fresh ground pepper to taste2 lb salmon (Our fillet was about 2 lbs and was plenty for four with leftovers to take for lunch.)DirectionsPreheat oven to 350 degrees. Line a baking sheet with foil so the foil can completely seal in the fish. This may take a few sheets and careful arranging.In a small bowl, whisk together honey, garlic, EVOO, wine vinegar, thyme, salt and pepper.Place salmon on baking sheet, fold foil upward and spoon the honey mixture over the fish, covering it completely.Crimp all the edges of the foil together to completely seal the packet.Place in oven and cook for 15 minutes. Check for doneness. The salmon should flake easily when done.
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Last weekend, we took an adventure to Philadelphia. We took the train in and went on a self-guided tour of area bakeries. We call it market research and we do it everywhere we go. It’s always great to see what other bakeries are doing and, perhaps, come home with new ideas. I also have to say that, since I’ve never taken the train into Philly, it was a delightful journey. If you have an opportunity to hop the train, do it. It was relaxing and, especially on the return trip, it allowed us to “digest” our experience. In the city, we were delighted to see so many familiar items, even if they were in a different form. For example, our new Lemon Cloud cake was featured in a bakery where they were selling it by the slice.  (As an aside, if you ever have a suggestion for a product, flavor, or version of a product for us, please let us know!)No matter how relaxing the train ride, though, it’s a workout to hoof it around the city for a few hours. So, I was delighted that our son was on dinner duty and I didn’t have to plan or run to the store.For those who’ve just joined us, a few blogs ago I related how my kids are making some of the regular meals now. They’re doing a great job! This week our son whipped up a 30-minute meal that still has me salivating. Two pots, chicken, pasta, spinach and just a bit of garlic and a pinch of red pepper and deliciousness is on the table.  Have I mentioned how great it is having other cooks in the family?There’s really nothing more to say about this simple recipe. I will say that fresh-grated Parmesan is the best to use, especially here where it can really shine. Also, if you’ve never had the pleasure of eating orzo, you can think of it in the same terms as rice. It fills that place on the plate beautifully.(This meal is a great, light meal - just right for a refreshing dessert of fresh strawberry shortcake. Don't forget to pick a couple up this weekend. Our shortcakes have strawberries in them, too!)  Chicken, Orzo, and Spinach Ingredients1 cup uncooked orzo pasta2 tablespoons EVOO2 cloves garlic (I used a couple of teaspoons of jarred, chopped garlic – not ideal, but it’s what I had on hand)1/4 teaspoon crushed red pepper2 skinless, boneless chicken breast halves - cut into bite-size piecessalt to taste1 tablespoon chopped fresh parsley2 cups fresh spinach leaves, packed (This recipe can use a bit more spinach, too, if you want to use more.)grated Parmesan cheese for toppingDirections Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese, accompanied with a crusty loaf of bread!
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I’ve never been much of a fisherman (woman?) but I love fish and seafood and this week we had such a treat … I just have to share.A friend of one of our daughters is an avid angler and this weekend he brought us a fish. A walleye, to be exact. Now, a friend bearing a fish is not a normal thing in most households, but here it was welcome. (It could have kept company in the freezer with our son’s catches. He is also an enthusiastic fisherman.) It did not stay in the freezer, though. It was filleted on our picnic table – an adventure for everyone but the fish – and brought in to be battered and fried to become one of the most delicious beer-battered fish I’ve ever eaten. (All you fish ‘n chips restaurants, step aside!)For those of you who have never had the pleasure of eating truly fresh fish, you simply must try it. Fresh fish does not come from the freezer section of the grocery store. It is usually in the butcher/deli area at the grocery, or you can talk to Vicki at Crab Crazy about what she suggests.Tricks for a great beer battered fish (some tips apply to battered anything):1) Always dry whatever you’re frying, then dredge in flour before battering.2) Make up the batter a bit ahead of time so it can sit. Most will thicken over time, giving you better coverage. This is especially the case with beer batters.3) Use a beer that you would drink.4) Keep salt amounts moderate, as some folks like to add lemon, which can actually replace that salt in the flavor profile. (A great option for low-salt diets!)5) Place on a rack after frying. If you don’t have a rack, use paper sacks. As a last resort, use paper towels. The heavier the paper, the better absorption of the excess oil.6) Try replacing whole eggs with 2 egg whites. (There is a school of thought that egg yolks hold the oil. I can’t attest to this, as I haven’t studied it myself.)7) Peanut oil is a preferred oil for this type of frying, as it has a relatively high smoke point and a neutral flavor. ( It's also low in saturated fat and high in polyunsaturated and monounsaturated fats.)8) Make sure the oil is heated to the right temperature, otherwise the food won’t cook right. It will either burn, or will be very greasy. (The hotter the oil, the less opportunity for the batter to sit in it and absorb the oil.)9) Don’t buy into the theory that you need a deep fryer. You’re better off using a good, heavy-bottomed cast iron skillet or Dutch oven. (You can also pan-fry, using less oil.)Now that I’ve given a complete “how to fry food” lecture, let’s get to the recipe…Oh, one more thing. You can reheat these fillets by heating them in the oven to crisp them up. Then, you can serve them in our toasted Hoagie rolls or New England hot dog buns!  Best Ever Beer Battered Fish Ingredients:Peanut or vegetable oil for frying8 (4 ounce) fillets cod or similar fishsalt and pepper to taste1 cup all-purpose flour2 tablespoons garlic powder (not salt!) 1 tablespoons paprika (can replace some with Old Bay Seasoning for a yummy alternative!)1/2 teaspoon salt2 teaspoons ground black pepper1 egg, beaten (or 2 egg whites)1 (12 fluid ounce) can or bottle beer1 pack Sandi’s New England hot dog buns or a few of our Hoagie rollsDirections: Heat about 2 inches oil in a deep pan/skillet/Dutch oven to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with pepper. Combine flour, garlic powder, paprika, salt, and pepper. Beat egg then stir into dry ingredients. Gradually mix in beer until a thin batter is formed. Let sit for at least 15 minutes. Dip fish fillets into the batter, let excess batter run off, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm. (If you’re checking for doneness, fish should flake when you insert a fork and twist.)
The summer weather has arrived and my herbs are so happy! They are growing like crazy now. Many of you know that I grow rosemary and chives here at the market so I can harvest them fresh for immediate use. I also have five rosemary plants at home to supply us for our rosemary bread and other things. For me, summer only really arrives when my herbs start really pushing growth and I can harvest them.So, in celebration of my herbs, I’m featuring a recipe that highlights the flavors and aromas of fresh rosemary and lemon. The Dijon mustard is a wonderful twist. Once again, this week I’m cheating and using chicken tenders rather than the chicken breasts – just for time’s sake. You can follow the recipe and just marinate for 30 minutes to an hour, or you can marinate for longer. I prefer longer, as I think it makes the chicken juicier and more tender. However, this recipe works beautifully for the fast, delicious meal, too.Don’t forget to reserve some of the marinade. Some will be used for basting, the rest can be used to brush on a few slices of our Italian bread. Brush the bread, then grill briefly, just enough to get those grill marks on it and make it nice and toasted. (Best garlic bread ever!)By the way, this recipe also achieved “Do Again” status from the family. I’m so proud!  Grilled Rosemary Chicken Breasts Ingredients8 cloves garlic, minced, (about 2 T, 2t)3 T olive oil2 T minced fresh rosemary1 1/2 T Dijon mustard1 1/2 T lemon juice1/4 t ground black pepper4 boneless, skinless chicken breast halves or 1 - 1 ½ lbs chicken tendersDirections Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk garlic, olive oil, rosemary, mustard, lemon juice, and ground black pepper together in a bowl. Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/4 cup. Make sure to reserve it. You’re going to want to use it! Seal bag and massage marinade into chicken. Let marinate for 30-60 minutes. Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving. (Alternatively, you can bake the chicken at 425 until juices run clear, about 15 minutes for tenders, longer if you’re using whole breasts.)
Wow! You guys DO read my newsletter! Thanks! In response to my request for recipes, I received multiple recipes and offers for more. This is great, since it’s been a really busy week at the bakery. I was so thankful to have an idea already in my hand when it came time to prepare for this week’s blog. This week, we’ve been running hard trying to keep up with restaurant and coffee house orders. (It’s a good problem to have!) We’ve also been reviewing our product lines for spring – how many strawberry recipes do you think we have? Rhubarb? Blueberry? Even I was surprised.Of course, it wouldn’t be a normal week without family in the mix, too. We visited one daughter at school and brought home a load of college dorm room stuff, had another daughter and her hubby and dog come for a visit, and have been helping a third with studying for finals. Busy times.Speaking of busy, you have all seen the bakery in operation during market hours, but did you realize how much other cooking we do there? Spinach filling for the spanakopita, mushroom filling (lots of sautéed onions and garlic going on), and some other recipes require cooking and sauteeing. On rare occasions, we even cook dinner during bakery hours to save time and use the hot ovens between batches. This week, I made a test of my weekly recipe during production hours - between making sweet rolls, cutting brownies, and packaging and labeling other products. It is a fairly easy recipe with a couple of ingredients you might not have on-hand, but are readily available and easy to find. I served it with a Caesar salad and Country French bread warmed in the oven. It even got a “It’s really good!” remark from my son and an “It’s yummy” from my daughter.To be fair, I “Sandi-fied” the recipe, so it’s not exactly as it came to me, but I think you’ll like it as much as we did. (I did some research and this recipe is very close to a classic Chicken Piccata. I found that interesting.)  Chicken with Olives, Lemon and Capers 1 lemon, sliced 1/4” thick¼ c + 1 T EVOO1 ½ lbs chicken tenders (basically, boneless, skinless chicken breast in smaller pieces)3 large cloves garlic, minced1 can chicken broth½ c water½ cup Sicilian green olives, sliced (Yup, the green ones with the red things inside.)2 T small capers (I have a jar of these in the fridge most of the time, but most folks don’t. You’ll find them in the same section of the store as the olives.)2 T butter2 T chopped chives (I just ran out the door of the bakery to my chives patch. The original recipe called for parsley, but I don’t have any of that growing, so…)½ c sour creamHeat 1 T EVOO in heavy skillet on medium high. Add lemon slices and brown on both sides. Remove from pan to platter.Add 2 T EVOO to skillet and sear chicken until golden brown on each side. Transfer to a plate.Add remaining EVOO to pan and sauté garlic until fragrant. (Don’t let it get too dark, as it will get bitter.)Add olives, capers, chicken broth and water to pan and cook until reduced almost by half. Return the chicken and lemons to the pan, along with any accumulated juices. Continue simmering until the chicken is cooked through. Add butter and chives, cook for another minute or two, then stir in sour cream. Top with freshly-ground pepper and serve immediately. (Yes, I did garnish with fresh rosemary, too.)If you must hold this over, remove the lemon slices after a bit so they don’t make the sauce bitter. Otherwise, it’s a great recipe to make ahead and reheat.
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It’s time for the truth around here. Sometimes, I just throw things together (like everyone else) and we graze or gobble, depending on my success.It’s been one of those weeks. So busy. We’ve had ups – restaurants with much larger orders than usual, great tasty developments in the bakery, beautiful weather to enjoy when we stepped out of the door to fetch something from the walk-ins, fun visitors, and (last but NOT least!) one kid who was recognized by her college for many years of volunteer and community service. (Woohoo! Go Liana!) Then, there’ve been the downs - car excitement – two kids, two cars, too much excitement for one family (everyone is safe and sound, so no worries there!), and the weather is turning chilly and damp again.All this to say that I’m feeling uninspired as I write this. You’ve had those days, haven’t you? “What in the world should I cook for dinner?” “What should I wear today…other than the sweats and t-shirt I’m feeling inclined to shrug on?”I must tell you that, earlier this week, I was very inspired and whipped up a delightful shrimp scampi that we all enjoyed - with an entire loaf of warm Italian bread to wipe the plates clean of all that garlicky, buttery goodness. However, I didn’t really use a recipe. (Not an uncommon event around here.) I can tell you that I sautéed the shrimp (about 2 pounds of good-sized shrimp) by themselves in some EVOO, then set them aside. Threw some butter in the pan, about 6 cloves of garlic (smashed), a few shakes of red pepper flakes, a squeeze of half a lime, and a couple of glugs of dry vermouth (I didn’t have any dry white cooking sherry or other wine) and scraped the bottom of the pan until I had a nice garlic butter sauce. Then, I returned the shrimp to the pan, pulled the bread out of the oven where it was warming, threw a bag salad in the salad bowl and called it dinner.Tonight was a bit different, but just as tasty. Tom threw together some amazing toasted cheese sandwiches for us, using Asiago bread and extra sharp cheddar. Chase that down with a Blue Moon (complete with the orange slice!), and you have a delicious, fast, easy meal for a tired couple of bakers.This weekend I’ll be talking to the kids who are in charge of two dinners each week and we’ll plan a bit better. (I’ve got these Cornish game hens in the freezer that I’m dying to try!)In the meantime, I hope you are all enjoying culinary delights in your own kitchens. If you have suggestions for my menus, please send them! I’m always up for a challenge or a chance to try something new – both in the kitchen and on the page.Please, please send me ideas so I can cook and write about them.Have a great weekend and don’t forget to stop by the bakery for a few loaves of bread that will go with any menu you have planned for the coming week. (Can I just add that the Dill 'n Veggie bread we're featuring this week makes awesome toasted cheese? Add a slice or two of tomato and you've got a sandwich feast!)
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This past weekend, we traveled to North Carolina on our annual pilgrimage to get our millstones maintained. We also brought home a new (to us) grain mill to enable us to increase production. (Check out the facebook page to help us name “her”.) On the way, as we usually do, we visited bakeries and cafes. One of the visits was to a café/bakery that featured a wide variety of savory and a few sweet breakfasts. It gave me an idea.My family enjoys a savory meal on Sundays at noon. What if we could do something like French toast, but make a savory variety? Hm. Using our Asiago loaf would be a great place to start. We have already used it (and recommended it) for grilled cheese sandwiches, savory meat sandwiches, alongside pasta or meats, and just for toasting.For those who enjoy bacon and eggs, this is a natural extension of that type of meal. Rather than separating the eggs and toast, we are combining them! This is a great meal to serve for weekend company because the “fillings platter” can be prepared ahead and all you have to do is make the toast. Here’s what to do:  Savory French Toast  1 loaf Asiago Bread, sliced thick4 eggs2/3 c milk¼ - ½ t Old Bay Seasoning or your favorite seasoning blendFresh ground pepper to tasteOptional toppings:Cream cheeseRed onionAssorted cheeses, slicedTomato, thinly slicedParmesan, freshly gratedPrepare the eggs with a bit of milk, whisking thoroughly.Saturate each slice of bread well with the egg mixture, and grill.Meanwhile, prepare a spread of cream cheese softened with a few drops of milk until easily spreadable.Have a plate of thinly-sliced tomato, red onion, lettuce, cheeses (whatever type suits your fancy!), prosciutto, lox, and any other type of filling you might like on a bagel.There is NOTHING like a savory feast to begin a lovely weekend morning. We can’t wait to hear your feedback on this idea!

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