Baguettes and crusty bread keep me alive. Their firm outer layer cracks away to reveal soft insides that soak up a plate of olive oil and balsamic vinegar quicker than I can cram it into my mouth. I can't imagine many meals without any kind of bread, but the baguette has a certain taste that keeps me coming back to it as a lunchtime and dinner staple time and again. Maybe that's why I've decided to start this blog with the staff of life - nobody can resist a freshly-baked loaf (and its aroma!) and at about $1 for a demi-baguette, it's a nice, cheap basic.
For this week, you'll need as many baguettes as you think you need for four "recipes" - as the bread dries out, it only enhances its appeal for a few dishes. But first, let's start with a brand-new loaf, perfect for lunchtime or dinnertime.
This is a variation of a sandwich I stumbled upon in a Paris boulangerie - it was cheap, it was tasty, it was eaten by me almost every day for a week. I don't believe I could recreate it in its entirety, but I've devised a similar sandwich that comes close and is difficult to not eat every day.
Use as much or as little of the ingredients as you wish, including the length of baguette that will tide you over until your next meal (I recommend a third of a long baguette - it will be more than enough)!
In a bowl, mix julienned SUNDRIED TOMATOES in oil, crumbled FETA CHEESE, a dollop of OLIVE OIL and quartered CHERRY TOMATOES. Add SEA SALT and PEPPER to taste. Slice one side of baguette lengthwise and spread with HUMMUS. Fill with tomato/cheese mixture and let set for a couple of minutes so the flavors come together.
I've also tried using roasted red peppers in place of the sundried tomatoes and have added arugula for a peppery punch. Both work amazingly well, but if there's something in your fridge that you'd like to add, do it! You never know until you try...
For this week, you'll need as many baguettes as you think you need for four "recipes" - as the bread dries out, it only enhances its appeal for a few dishes. But first, let's start with a brand-new loaf, perfect for lunchtime or dinnertime.
This is a variation of a sandwich I stumbled upon in a Paris boulangerie - it was cheap, it was tasty, it was eaten by me almost every day for a week. I don't believe I could recreate it in its entirety, but I've devised a similar sandwich that comes close and is difficult to not eat every day.
Use as much or as little of the ingredients as you wish, including the length of baguette that will tide you over until your next meal (I recommend a third of a long baguette - it will be more than enough)!
In a bowl, mix julienned SUNDRIED TOMATOES in oil, crumbled FETA CHEESE, a dollop of OLIVE OIL and quartered CHERRY TOMATOES. Add SEA SALT and PEPPER to taste. Slice one side of baguette lengthwise and spread with HUMMUS. Fill with tomato/cheese mixture and let set for a couple of minutes so the flavors come together.
I've also tried using roasted red peppers in place of the sundried tomatoes and have added arugula for a peppery punch. Both work amazingly well, but if there's something in your fridge that you'd like to add, do it! You never know until you try...
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