Smoked Salmon on Black Bread with Sweet Butter

Serve these festive canapes with sparkling wine.

• 4 slices firm, dark Westphalian black bread or warm thin-sliced toast
• 2 tablespoons unsalted butter, softened
• 4 ounces thin-sliced smoked salmon
• Fresh dill sprigs, watercress leaves, or other small fresh herb or salad leaf

1. Spread the bread with a thin layer of the softened butter. Arrange the salmon over the buttered bread in a single layer, cutting the salmon to fit.

2. Cut the bread into four small squares. Garnish each with a leaf of your chosen garnish.

Serves 4

From Fresh & Fast by Marie Simmons

Bruschetta with White Beans and Cheese

• 1 cup dried cannellini (white kidney beans) or Great Northern beans, picked over
• 2 celery stalks, halved
• 2 carrots, halved
• 2 onions, halved
• 1 teaspoon ground black pepper
• 4 whole cloves
• 1 bay leaf
• 4 tablespoons olive oil
• 2 large garlic cloves, minced
• 1 cup freshly grated Pecorino Romano cheese (about 3 ounces)
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 4 tablespoons chopped fresh Italian parsley
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1 tablespoon chopped fresh sage or 1 teaspoon dried
• 6 1/2-inch-thick slices from large crusty round loaf of white bread
• 3 garlic cloves, halved

Place beans in large saucepan. Add enough water to cover beans by 2 inches. Bring to boil. Boil 2 minutes. Remove saucepan from heat. Cover and let stand 1 hour. Drain beans.

Return beans to same saucepan. Add celery stalks, carrots, onions, pepper, cloves and bay leaf. Add enough water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low and simmer until beans are tender, stirring occasionally, about 45 minutes. (Beans and vegetables can be prepared 1 day ahead. Cover and refrigerate.)

Drain beans, reserving 1/3 cup cooking liquid. Discard vegetables, cloves and bay leaf. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add minced garlic and saute 30 seconds. Add 2 cups beans (reserve remaining beans for another use), both cheeses, 3 tablespoons parsley, 2 tablespoons butter, rosemary, sage and reserved 1/3 cup cooking liquid. Stir until cheeses and butter melt, whisking constantly and mashing come of beans to form thick chunky sauce. Remove from heat. Season with salt and pepper.

Preheat broiler. Arrange bread on large baking sheet. Brush top of each bread slice with remaining 2 tablespoons oil. Rub with cut side of garlic clove halves. Broil bread until lightly toasted. Transfer bread to plates.

Spoon bean mixture atop bread. Sprinkle with remaining parsley.

Ribollita

Ribollita, a thick Tuscan porridge of vegetables, is a type of minestrone that is ladled over slices of stale bread and grated Parmesan. When the soup is reheated (ribollita means "reboiled"), the bread disintegrates, making a deliciously hearty soup.

• 1/4 cup plus 2 tablespoons olive oil
• I large onion, minced
• 3 cloves garlic, minced
• 4 carrots, peeled and minced
• 4 ribs celery, minced
• 1 cup minced fresh parsley
• 2 teaspoons dried thyme
• 2 large potatoes, peeled and cut into 1/2-inch chunks
• 3 small zucchini, thinly sliced
• 1 small head green cabbage, shredded
• 1 can (28 ounces) plum tomatoes, undrained
• 8 ounces beet greens or Swiss chard, trimmed and coarsely chopped
• 10 ounces fresh or thawed frozen spinach, coarsely chopped
• 2 1/2 quarts chicken broth, preferably homemade
• 2 cups dry red wine
• 1 cup canned cannellini (white kidney) beans, drained
• Salt and freshly ground black pepper to taste
• 8 slices (each 1 inch thick) stale French or Italian bread
• 1 1/2 cups freshly grated Parmesan cheese

GARNISHES

• 1/2 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 4 scallions, trimmed and minced

1. The day before serving, heat the olive oil over medium-high heat in a large stockpot. Add the onion, garlic, carrots, celery, parsley, and thyme. Saute 15 minutes, stirring frequently.

2. Add the potatoes, zucchini, cabbage, tomatoes, beet greens, and spinach; toss to combine with the other vegetables. Stir in the chicken broth and red wine. Simmer the soup uncovered until the vegetables are very tender, 1 1/4 to 1 1/2 hours. Fifteen minutes before the soup is done, stir in the cannellini beans and season to taste with salt and pepper.

3. Ladle one-third of the soup into a clean stockpot. Cover with 4 slices of the bread and 3/4 cup Parmesan. Cover the bread layer with another third of the soup. Make a layer of the remaining bread and 3/4 cup Parmesan. Cover with the remaining soup. Refrigerate overnight.

4. About 30 minutes before serving, reheat the soup over medium heat, stirring frequently, until hot. Ladle the soup into large soup bowls and garnish each serving with a drizzle of extra virgin olive oil and a sprinkle of Parmesan and scallions. Serve at once.

Makes 10 to 12 servings

from Cold Weather Cooking

Quicker Bread Stuffing with Sage and Thyme

This recipe can be doubled. We recommend Arnold's, Bell's, or Pepperidge Farm's stuffing mixes--in that order.

• 8 tablespoons (1 stick) unsalted butter, plus extra for greasing baking dish
• 2 celery stalks, chopped fine
• 1 onion, minced
• 1/4 cup minced fresh parsley
• 1 1/2 tablespoons minced fresh (or 1 teaspoon dried) sage
• 1 1/2 tablespoons minced fresh (or 1 teaspoon dried) thyme
• 21 ounces dry commercial stuffing mix
• 3 1/2 cups low-sodium chicken broth
• 2 large eggs, lightly beaten
• 1 teaspoon pepper

1. Adjust an oven rack to the middle position and heat oven to 400 degrees. Melt 6 tablespoons butter in 10-inch nonstick skillet over medium-high heat. Add celery and onions, and cook until softened, about 5 minutes. Stir in parsley, sage, and thyme. Cook until fragrant, about 15 seconds. Toss mixture into dry stuffing mix.

2. Add broth, eggs, and pepper and toss. Turn mixture into well-greased 13 by 9-inch baking dish. Melt remaining 2 tablespoons butter. Brush butter evenly over top of stuffing, then cover tightly with foil. Bake for 25 minutes.

3. Remove foil and continue to bake until golden brown crust forms, 25 to 30 minutes longer. Let stuffing rest for 10 minutes before serving.

from Cooks Illustrated

Yield: 6 to 8 servings

Whole Grain French Toast

• 3 large eggs
• 6 tablespoons low-fat milk
• 1/4 t. salt
• 1/4 t. cinnamon
• 1/4 t. vanilla extract
• 6 slices whole grain bread
• nonstick spray
• up to 3 teaspoons butter (optional), for frying

3 servings

per serving: 275 cals / 16 g protein / 5 g fat

from Eat, Drink & Weigh Less, p. 153

Scalloped Tomatoes with Garlic Crumbs

• 4 cups fresh breadcrumbs (4-5 slices bread)
• 2 tablespoons chopped fresh oregano or marjoram
• 2 tablespoons chopped fresh parsley
• 1 large garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons butter, melted
• 6 large ripe tomatoes, cored and sliced about 1/2-inch thick

1. Preheat the oven to 375F.

2. Combine the breadcrumbs, oregano, parsley, garlic, salt and pepper in a bowl. Drizzle with the melted butter and toss to combine.

3. Spread half the breadcrumbs evenly in the bottom of a shallow 2-quart baking dish (11x9) and press down firmly to make an even laet. Bake until golden, about 10 minutes.

4. Arrange a layer of sliced tomatoes over the crust and sprinkle with some of the remaining breadcrumbs. Repeat layers until all the tomatoes are used, ending with a layer of breadcrumbs.

5. Bake, uncovered, until the tomatoes just begin to soften, the juices begin to run, and the breadcrumbs are golden, about 20 minutes.

from Dishing Up Maine

Yield: 6-8 servings

Panzanella

• 4 (1-ounce) slices Italian bread
• 2 tablespoons olive oil
• 1 cup torn fresh basil leaves
• 1/2 cup thinly sliced red onion
• 2 pounds ripe tomatoes, cored and cut into 1-inch pieces
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 3 tablespoons red wine vinegar
• 1 tablespoon water
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

Trim crusts from bread slices, discard crusts. Cut bread into 1-inch cubes. Arrange bread cubes in a single layer on a baking sheet. Let bread sit for 3-4 hours so that it can dry out and not be too soggy when mixed with the salad. Preheat oven to 350 degrees. Coat bread lightly with olive oil. Bake at 350 for 15 minutes or until toasted.

Combine basil and next 4 ingredients (basil through beans) in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over tomato mixture; toss to coat. Add bread, toss well. Serve immediately.

Yield: 4 servings (serving size: 2 cups)

This classic bread salad, full of juicy tomatoes, is summer on a plate. It's best when the toasted bread is still crisp, so serve immediately after tossing.

from Megnut

Panzanella

• 3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
• 2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
• 3/4 cup sliced unwaxed cucumber
• 1/2 cup sliced red onion
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 10 fresh basil leaves, shredded

In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.

Serves 4 to 6.

Gourmet, August 1993

Fatush - Middle Eastern Bread Salad

Sumac comes from the berries of a bush that grows wild in Mediterranean areas, especially Sicily and southern Italy, and parts of the Middle East. It can be used in the same way as lemon juice.

• 1 loaf crisp local bread
• 3 tomatoes, chopped very small
• 5-6 cucumbers, chopped very small
• 1 onion, grated
• 2-3 garlic cloves, crushed
• 1 lettuce heart, shredded
• a few fresh mint leaves
• 2 tablespoons lemon juice
• 1 tablespoon sumac
• 2 tablespoons oil
• Salt to taste

Cut up the bread into small pieces 1 to 1 1/2 inches square. Sprinkle with cold water, and place in a salad bowl. Pile all the vegetables and the mint leaves over the bread.

Mix lemon juice, sumac, salt and oil. Pour over fatush and toss.

Serves: 4

Recipe from In Mama's Kitchen

Ham, Fontina, and Spinach Bread Pudding

• 1 large baguette (about 3/4 lb)
• 1/2 stick unsalted butter, melted
• 2 onions, chopped
• 2 tablespoons olive oil
• 1 lb cooked ham, cut into 1/2-inch cubes
• 4 large eggs
• 1 qt whole milk
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 6 cups spinach leaves (about 1 bunch), coarsely chopped
• 3/4 lb Fontina cheese, grated or swiss cheese and smoked gouda

Preheat broiler.

Diagonally cut baguette crosswise into 3/4-inch-thick slices and brush both sides with butter. Cut into crouton-sized chunks. Toast on a baking sheet under broiler 3 inches from heat until golden, about 30 seconds on each side. (Buttering and toasting bread step can be omitted if short on time.)

Preheat oven to 350F.

Saute onions in oil in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until golden. Add ham and saute, stirring occasionally, until ham is lightly browned.

Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to taste. Add toasted bread and toss gently. Transfer bread as saturated to a shallow, buttered 3-quart casserole. Add any remaining egg mixture.

Tuck spinach, ham, and cheese amidst bread. Bake in middle of oven 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set in middle.

Cook's note: Bread pudding can be assembled 1 day ahead and chilled, covered. Increase baking time to 1 hour and 10 minutes if bread pudding is cold when put in oven, and cover top with foil after 45 minutes to prevent overbrowning.

Serve with a sliced fennel bulb and apple, minced shallots with celery and roasted walnut salad.

Makes 6 servings

Creamy Seafood Casserole with Lemon Crumbs

• 5 tablespoons butter
• 4 tablespoons minced shallots
• 3 tablespoons all-purpose flour
• 1/2 cup bottled clam juice
• 1 1/2 cups half-and-half
• 1/4 cup sherry, dry or medium-dry
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon nutmeg
• 1/2 pound wild or cultivated mushrooms, sliced
• 1 pound medium shrimp, peeled and deveined
• 1/2 pound bay scallops (or sea scallops, quartered)
• 1 cup cooked crabmeat, picked over (1/2 pound)
• 1 tablespoon lemon juice
• salt and pepper

LEMON CRUMBS

• 2 tablespoons butter
• 1 1/2 cups fresh breadcrumbs
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 teaspoons grated lemon zest

1. To make the sauce, melt 3 T. butter in a medium-large saucepan over medium heat. Add the shallots and cook, stirring, for 1 minute. Sprinkle on the flour and cook, whisking, for 2 minutes. Gradually whisk in the clam juice, half and half, and sherry. Bring to a boil, whisking, and cook until the sauce is smooth and thickened, 2 to 3 minutes. Add the salt, pepper, and nutmeg.

2. Preheat the oven to 375. Grease a shallow 2 1/2-quart baking dish with butter.

3. Melt the remaining 2 tablespoons of butter in a large skillet. Add the mushrooms and cook over medium-high heat, stirring frequently, until they soften and begin to brown slightly, about 5 minutes. Add the shrimp and scallops and cook, stirring frequently, until the shrimp turn pink, about 5 minutes. Gently stir in the crabmeat and lemon juice. Pour the sauce over the seafood, stir to combine, and season with salt and pepper to taste. Scrape into the prepared baking dish.

4. To make Lemon Crumbs, melt the butter in a medium-skillet over medium heat. Add the breadcrumbs and toss until barely colored, 2 to 3 minutes. Stir in the parsley and lemon zest.

5. Sprinkle the crumbs over the seafood mixture. Bake for 20 to 25 minutes, or until heated through and bubbly and the crumbs are golden.

menu: Trio of Autumn Greens and/or Winter Salad of Oranges, Radishes, and Basil, buttery dinner roles, and Walnut Pie for dessert

from Dishing Up Maine

6-8 servings

Simplified Cassoulet with Pork and Kielbasa

• 1 cup kosher salt
• 1 cup sugar
• 10 bone-in chicken thighs (about 3 1/2 pounds), skin removed
• 6 slices good-quality white sandwich bread, cut into 1/2-inch dice (about 3 cups)
• 3 tablespoons unsalted butter, melted
• 4 slices bacon (about 4 ounces)
• 1 pound dried flageolet or great Northern beans, picked over and rinsed
• 1 medium onion, peeled and left whole, plus 1 small onion, chopped
• 4 medium garlic cloves, 2 peeled and left whole, 2 peeled and minced
• Vegetable oil
• 1 pound boneless blade-end pork loin roast, trimmed of excess fat and silver skin and cut into 1-inch pieces
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh thyme leaves
• 1 bay leaf
• 1/2 teaspoon ground cloves
• Ground black pepper
• 1 1/2 cups chicken stock or canned low-sodium chicken broth
• 1 cup dry white wine
• 1/2 pound Kielbasa, halved lengthwise and cut into 1/2-inch slices

1. Brining the chicken: In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart cold water. Add chicken, pressing out as much air as possible; seal and refrigerate until fully seasoned, about 1 hour. Remove chicken from brine, rinse thoroughly under cold water, and pat dry with paper towels. Refrigerate until ready to use.

2. Preparing the topping: While chicken is brining, adjust oven rack to upper-middle position; heat oven to 400 degrees. Mix bread crumbs and butter in small baking dish. Bake, tossing occasionally, until light golden brown and crisp, 8 to 12 minutes. Cool to room temperature; set aside.

3. In heavy-bottomed, 8-quart Dutch oven, cook bacon slices over medium heat until just beginning to crisp and most fat has rendered, 5 to 6 minutes. Leaving bacon slices in pan, pour off bacon grease into heatproof measuring cup and reserve. Return pan to heat; add beans, 10 cups water, whole onion, and whole garlic cloves to pan with bacon. Bring to boil over medium-high heat; reduce heat to low, cover partially, and simmer, stirring occasionally, until beans are partially cooked and almost tender, 40 to 50 minutes. Reserving 1¬Ω cups cooking liquid, drain beans. Discard onion, garlic, and bacon.

3. Add vegetable oil to reserved bacon grease to equal ¼ cup. In now-empty Dutch oven, heat bacon grease and vegetable oil over medium-high heat until shimmering. Add half of chicken thighs, fleshy-side down; cook until lightly browned, 3 to 4 minutes. Using tongs, turn chicken pieces and cook until lightly browned on second side, 2 to 3 minutes longer. Transfer chicken to large plate; repeat with remaining thighs and set aside. Drain off all but 2 tablespoons fat from pot. Return pot to medium heat; add pork pieces and cook, stirring occasionally, until lightly browned, about 5 minutes. Add chopped onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add minced garlic, tomatoes, tomato paste, thyme, bay leaf, cloves, and pepper to taste; cook until fragrant, about 1 minute. Stir in chicken stock, wine, and 1 cup of reserved bean cooking liquid; increase heat to medium-high and bring to boil, scraping up browned bits off bottom of pot with wooden spoon. Add chicken and beans; if liquid does not fully cover chicken and beans, add remaining ½ cup reserved bean cooking liquid. Reduce heat to low, cover, and simmer until chicken is cooked through and beans are tender, about 40 minutes.

4. Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees. Off heat, gently stir in Kielbasa and sprinkle surface with bread crumbs. Bake uncovered until topping is golden brown, about 10 minutes. Let rest 10 minutes and serve.

8 servings

French Onion Soup

• 1/4 cup unsalted butter
• 2 pounds yellow onions, finely sliced
• 1/4 cup soy sauce
• 1/4 cup balsamic vinegar
• 1 1/2 cups dry red wine or burgundy
• 2 bay leaves
• 4 cups vegetable stock
• Croutons
• Swiss or Gyuyere cheese, grated

1. Melt the butter in a pot over high heat. Add the onions and mix well to coat. Cover and let cook for 15 to 30 minutes.

2. Combine the soy sauce, balsamic vinegar, and red wine, and set aside.

3. When the onions begin to stick to the bottom of the pot, have turned a dark golden brown, and begin to smell sweeter, add the bay leaves and the soy mixture. Scrape the bottom of the pot to deglaze. Mix well. Cover and reduce heat to medium. Cook for 5 more minutes.

4. Add the stock to the onion mixture, mix well, cover, and bring to a simmer.

5. To serve, ladle the soup into ovenproof bowls and cover them with croutons and a nice layer of cheese. Place bowls under the broiler and broil until the cheese forms a nice golden-brown crust.

from S.O.U.P.S.: Seattle's Own Undeniably Perfect Soups
1 hour prep time
8 servings

Rich Bread Pudding

• 4 large eggs
• 1 large egg yolk
• 3/4 cup sugar
• 2 1/2 cups whole milk
• 2 1/2 cups heavy cream
• 3 tablespoons bourbon
• 1 tablespoon vanilla extract
• 3/4 teaspoon fresh ground nutmeg
• 1/4 teaspoon salt
• 12 ounces (about 1/2 loaf) good quality American-style white bread
• 1 1/2 tablespoons unsalted butter, melted, plus extra for greasing pan

Slice bread 3/8-inch thick and cut into 1 1/2-inch square pieces (about 8 cups).

Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish.

Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, bourbon, vanilla extract, nutmeg, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.

Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes. Serve.

A firm white American-style bakery loaf bread gives the best texture to this pudding. In a pinch, however, use Pepperidge Farm Hearty White Bread. Avoid chewy, crusty European-style breads because they do not soften properly in the custard. For an extra-creamy bread pudding with a sauce beneath a crisp top layer, remove about 1 cup of soaked bread and 1 cup of soaking liquid to a food processor or blender and purée them until smooth, about 10 seconds. Add the purée back to the rest of the mixture and stir to combine before transferring it to the baking dish. If desired, serve this pudding with softly whipped cream.

8 servings

Grilled Cheese Sandwiches

• 3 ounces cheese, sliced thin (cheddar, Swiss types, provolone, muenster)
• 4 slices bread
• 2 tablespoons butter, melted

Heat a heavy 12-inch skillet over low to medium-low heat. Meanwhile, divide cheese over two bread slices. Top each with a remaining bread slice, pressing down gently to set.

Brush sandwich tops completely with half the butter; place each sandwich, buttered side down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve.

Extras are best sandwiched between the cheese. Try a few very thin slices of baked ham, prosciutto, bacon, turkey breast, ripe, in-season tomato, or two or three tablespoons of caramelized onions.

2 servings

Savory Asparagus Bread Pudding

• One 1-pound loaf sourdough or other crusty bread
• 3 cups milk
• 1 cup chicken or vegetable broth
• 3 large eggs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried dill
• 1 pound asparagus
• 3 to 4 ounces oyster mushrooms, coarsely chopped
• 1/4 cup thinly sliced shallots
• 1 cup (4 ounces) shredded Gruyere or Swiss cheese

Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray or butter.

Using a serrated knife, cut the bread into 3/4-inch slices, then stack 4 or 5 slices of bread. Cut them into 3/4-inch cubes. Repeat with the remaining bread and put all of the cubes in a large bowl.

In medium bowl, whisk together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.

Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots. Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.

Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit fo10 minutes before cutting into portions.

Serves 6-8

from Hands'-Off Cooking via 101 Cookbooks