IMBB 25, Part 2
Here's the second part of my IMBB 25 round-up. Sorry for the delay but things have been hectic. Read on to see what another batch of food bloggers have done with leftover bread. If you missed the first part, click here. Come back in a couple days for the third and final piece of the round-up.
Panade
You have to admire the thriftiness of Boots in the Oven's panade. Combine stale bread, cheese, and onions to produce a hearty casserole. This is one to remember when you're facing an empty refrigerator.
Pain d'Amandes
Candy of Dessert By Candy departs from her normal use for stale bread—pain perdu—to bring us pain d'amandes. Her recipe suggests a straightforward technique that produces a complex flavor.
Toast Eiffel
You could probably predict that Jamie of the breakfast blog would make a morning-appropriate dish. But you wouldn't expect the witty shape or the surprise filling. Visit his post to get a humorous look at his brilliant creation.
Yesterday's Brioche, Frangelico, Chocolate and Pear Cakes
I like to believe that I can present food elegantly. Then I visit a site like Bron Marshall's, and I admit defeat. Bron's decorative flair makes for a striking dessert. But this beauty isn't skin deep: The flavors suggest sophistication as well.
Nana Davies's Ginger Pudding...And More!
Mel of hecticium ground her stale bread into crumbs and then used them in three separate dishes. She dug into her family's arsenal of inherited recipes and found the "Queen of Puddings" alongside a more humbly named Ginger Pudding. But she also pulled the crumbs into duty as a coating for scallops, which she paired with a piccatta sauce and a vibrant green salad.
Individual French Toasts
The next time we host a brunch, I'm tempted to make an amuse-bouche with Nicole of bakingsheet's individual French Toasts. They're like breakfast snacks.
Pappa al Pomodoro
My friend Amy of Cooking with Amy looked back to her time in Tuscany and made Pappa al Pomodoro, a wallet-friendly tomato soup thickened with stale bread. Here's her take: "imagine a thick soup that is infused with ripe tomatoes, onions, garlic, carrots, basil, and flavored with extra virgin olive oil and parmesan cheese."
Chevre Toats
Anne of Anne's Food says she made "just toast." But who can argue with toasted bread topped with goat cheese and honey? Or goat cheese and tomatoes? I'll take her "just toast" any day.
Ekmek Asi
I have no clue how to reproduce the correct characters for Irem of café et chocolat's contribution to IMBB. But you don't need to master HTML to make this easy-to-assemble dish of lavosh ("If you use a leavened bread, it absorbs all of the liquid of dish with its spongy structure," he explains), tomatoes, and peppers.
Ration Cakes
Necessity is the mother of invention, as Kathy of Houska Child proves with the Ration Cakes she made from stale bread. An English friend told her about his mum's creative use of the sparse rations she got during World War II. Prepare the bread slices, and then just leave them out to "ripen" overnight.
DC Duby's Pan-fried bread pudding with orange-braised endive and chicory ice cream
Lots of participants made bread pudding, but I don't think anyone else had the brilliant idea to pan-fry it. And that was before Rob and Rachel of Hungry in Hogtown added the endive and chicory ice cream. What is it with Toronto food bloggers and molecular gastronomy and gorgeous presentation? Rob and Rachel need to hook up with Clement.
Prosciutto, Goat Cheese, and Fig Jam Panini
You need little more than that title to head over to s'kat's blog s'kat and the food. That classic combination of flavors gets fused under the hot weight of a panini grill to create a decadent treat.
Kirschenmichel
Nicky and Oliver of delicious days took advantage of the cold weather to put together a soul-warming dessert. The dish itself, brioche in a souffle-like custard, sounds like the perfect anecdote to winter's bite, but I was drawn to the syrupy cherry-cinnamon sauce.
Artichoke Panzanella
I wasn't expecting an entry from the ever-delightful Sam of Becks & Posh: Her busy schedule prompted her to write me early on and tell me she wouldn't make it. But then, lo and behold, she posted about her Artichoke Panzanella, which Fred declared "the best thing she ever did."
Salmon Cakes with Dill Breadcrumbs
Faith of mekuno cooking transformed a past-its-prime loaf of wheat bread into an herbed coating for salmon cakes. Sounds like she's an old hand at this stale bread cookery, so no wonder the dish came out so well.
Taramasalata
In the breadcrumb-as-thickener camp, Celia of English Patis used breadcrumbs as the base for a mayonnaise-like dipping sauce that hails from Greece and uses fish roe as a flavoring agent. Sounds interesting to me.
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