Sun-dried Tomato and Parmesan Ciabatta Bread Daria Souvorova 2.5-3 hours serves: Makes 1 18 inch loaf I have gotten quite into Ciabatta of late. It is so easy to make, and is really forgiving in mixing in additional flavors. The bread obsession lives on! Baguettes have always been my favorite, but we were looking to…
You can make this ciabatta recipe without olives, and it is perfectly delicious, but today, I decided I wanted to combine my Kalamata Olive Loaf and Ciabatta to create a beautiful new bread baby! It seems I make a lot of “combinations” here at Chez Nous Dinners!
I am proud to say that last weekend we hosted our own traditional Calçotada! Calçots are similar to green onions and leeks and are in season in the Catalan region for a short time during the winter. From January to April, Catalans feast and celebrate these mild green onions by grilling them up on a fire and serving them with a delicious Romesco sauce made of fire roasted peppers, tomatoes, almonds, and toasted bread. Roast your calçots on an open flame if possible, that gives them a great flavor. A charcoal grill is a great alternative, and if it is -100 degrees outside, broiling them works great too!
Generally, ciabatta is made with a sponge mixture, but that means you have to prepare it at least 12-24 hours in advance…but what if you get home at 6pm and decide you want Ciabatta with your soup that evening?? What, go to the grocery store and buy one? Lunacy!
I had my first bowl of French Onion Soup during a high school trip to France. It was unexpectedly delicious! I made plans of figuring it out myself one day. As I grew older, I realized it was fantastic for more than it’s flavor. It is a great way to keep from throwing away old produce. What a great way to use up a bunch of onions that are close to death! This recipe also happens to be a good way to use up bread that is a bit too stale and cheese that isn’t large enough for a cheese plate.
Today, I wanted to try out a whole-wheat loaf. I have been tasting some amazing breads during our travels and have been feeling like switching up from white breads to something a bit “healthier”. I saw some gorgeous loaves of sunflower seed baguettes in a shop and wanted to replicate the look and flavor. Most of the seeds fall off as you eat it, I am thinking an egg glaze would do the trick if you want to have them stick a bit better.
We spent the Christmas holiday with Nico’s family in the mountain village Ax-les Thermes in the French Pyrenees. Each afternoon, after hours of cavorting in the snowy slopes, we would have an open air picnic. Nico’s mom would pack cheeses, tomatoes, and meats, and hunks of Pain de Campagne picked up from the bakery in the morning. This bread was different than the country loaves I had become accustomed to. There was something other than bread flour in there. After days of eating it, I decided it was rye and made a deal with myself to give it a try when I got home.
Baguettes are my favorite bread to bake and Nico’s favorite bread to eat. Lately, I have been experimenting with adding flavorings to my breads, and have had some great successes! Check out my Kalamata Olive and Rosemary Baguette recipe from a few months back! Want to stick to the basics? Try my French Baguette recipe!
Today, I wanted to continue with the slightly Italian flavorings. I combined Sun Dried Tomato and Freshly Grated Parmesan for my favorite loaf yet!