Garlic Bread

Back

Ingredients:

12-ounce baguette ciabatta bread or two 6-ounce baguettes,
sliced in half horizontally
3/4 Cup (12 tablespoons) salted butter
1.5 Tablespoons Herbs de Provence
1.5 Tablespoons minced garlic (about 5 cloves)
1/3 cup grated parmesan cheese (optional)

Preparation:
Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or foil.  Place bread halves, cut sides up, on the lined baking sheet.

Using paddle attachment, beat the butter, herbs, garlic and cheese (if using), on medium speed until completely combined and smooth.

Spread the garlic butter in an even layer on top of the bread halves.

Bake for 16 to 18 minutes, or until the edges of the bread are crispy and golden brown.  Feel free to extend this time by a couple minutes for a crisper exterior.  Let cool on baking sheet for a few minutes then transfer to a cutting board.  Slice bread into pieces and serve warm.

Variation:
Make ahead and freeze or refrigerate.  Place parchment paper on top of one-half loaf of buttered bread then place other half on top and wrap tightly with plastic wrap or foil and freeze up to 3 months.  You can also prepare the bread ahead and store in the refrigerator for up to three days.

White Bean Soup

Back

Ingredients:
8 oz. small white beans
28 oz. canned tomatoes, chopped
46 oz. chicken broth
1 white onion, chopped
3/4 cup chopped carrots
3/4 cup chopped celery
1 Italian sausage
5 oz. chopped ham
1 tablespoon Herbs de Provence
1/2 tsp. red pepper flakes
2 tablespoons butter or olive oil
Salt to taste 

Preparation:
Place beans in hot water and soak 4 hours.  Drain. Cook sausage in skillet until done.  Thin slice and set aside. Sauté onions, carrots and celery in a large Dutch Oven (like Le Creuset), until soft.  Add broth, canned tomatoes, ham, sausage, Herbs de Provence and pepper flakes.  Bring to a boil then turn heat down.  Simmer 4 to 6 hours or until beans are soft.

Serve with French bread.