IMBB 25 Round-Up, Part 3
And at last, here is the third part of my IMBB 25 round-up. In almost a week, the next edition—a joint effort between Wine Blogging Wednesday and Is My Blog Burning?—will be underway, so I'm glad I finished my host duties for this edition. Click here for the second part and here for the first part.
I'd like to thank all the participants for their efforts (and patience), and I hope all of you have gained an appreciation for the way stale bread can enliven a meal and stretch the budget. If I've made any mistakes, please write me and let me know.
Simple Bread Soup
Guest blogger Max at i was just really very hungry dove into the food blogging universe with zeal: His very first entry was the Simple Bread Soup his mother made with stale bread. The soup is similar to French Onion Soup, but different enough that you should take a look and welcome Max to our not-so-little community.
Broiled Balsamic Panzanella with Zucchini and Onions
Welcome Chanelle of Making Food. Eating Food as she enters her first IMBB with a broiled panzanella (Italian bread salad), an intriguing variant on the normal panzanella. Swing by her site and ogle her creation.
La Vida Dulce Bread Pudding
Christine of La Vida Dulce keeps her entry short and sweet, combining apples and dried cranberries for a traditional and heartwarming bread pudding.
Dinah D'Ditty
The unusual recipe name from Aoife at yumbrosia pairs nicely with the unusual dish. At first glance the dish seems straightforward, but Aoife's grandmother anticipated fancy platings at modern restaurants by putting the croutons underneath the soup. The dish features a seemingly odd mix of tomato soup, orange zest, and almonds, but Aoife makes a convincing argument for the combination's flavor.
Migas con Huevos
Few of Brett's readers will be surprised to hear that in praise of sardines featured a Spanish classic: bread crumbs mixed with a mouthwatering assembly of pork products and topped with shallow-fried eggs. I think Brett should make it for Melissa and me so that we can judge for ourselves if it's as good as he says.
Poor Knights of Windsor
Why stop with normal French toast when you can add booze and give it a charming name? Happily, Helen of Grab Your Fork provides a simple recipe for the sherry-spiked breakfast, but she leaves us hanging as to the name's origins. Maybe it was a popular dish for the pensioned veterans at Windsor Castle.
Stale Bread and Smoked Sardines
Anni worried that her entry at Life is a Banquet arrived too late, but she came in well ahead of my round-up. Well ahead. She added smoked sardines to a Sicilian-style bean salad, and placed that flavorful mix atop toasted bread slices to make bruschetta. A perfect dish for summer's looming heat.
Italian Bread Salad
Lynette intended to make Pappa al Pomodoro, but somehow her soup never made it to the food mill, or even the stove, and she ended up with a panzanella made from Pappa al Pomodoro's ingredients. The dish may be a new household favorite, but she's at a loss on what to name it. Head over to Lex Culinaria, ooh and ah over her recipe, and then suggest a name.
Pork Chops with Mole Sauce
I've tried to make mole a few times, but somehow I hadn't noticed that it uses stale bread. That's what I get for making up my own recipes, but Dejamo's version at Dejamo's Distracted will put me on the right path. She uses bread crumbs to thicken this traditional chocolate-based sauce, and then adds peanut butter for richness.
Linda's Bread Pudding
While most participants mentioned stale bread's usefulness for low-income budgets, Linda of kayaksoup experienced it firsthand as a child, when her parents made "bread pudding" from what they had on hand. Rather than recreate this childhood treat, she made traditional bread pudding, rich with eggs and milk and flavored with currants and brandy.
Pasta c'anciova e muddica
Alberto of il forno, on the other hand, delved deep into "la cucina povera," the cooking of the poor. IMBB's founder followed a Sicilian tradition and used bread crumbs as a substitute for the grated cheese that finishes pasta dishes. Flavorful anchovies fleshed out the dish.
The Slow and Difficult Bread Soup
My occasional instant message buddy Pim took time out from her superstar life to make a bread soup. Actually, she took a lot of time for this edition of IMBB, judging by the recipe. How slowly can you make soup? Very very slowly if you're at chez pim.
Tapenade Toasts
Gabriella may be a reluctant housewife, but she's not reluctant about enjoying tapenade and goat cheese crostini. Tapenade on the bottom, warm goat cheese on top, and stale bread underneath it all. What's not to like?
Grilled Fallen Bread
Elizabeth of blog from OUR kitchen used a grill and a smoked sausage tomato sauce to salvage a fallen loaf of bread. Though not officially an IMBB post, who am I to complain that someone didn't get something done on time?
Addenda
Taramasalata
Susan features her rendition of Taramasalata at Porcini Chronicles. I'm fascinated by this mayonnaise-esque sauce, which I had never heard of before this IMBB edition, but Susan's surprising revelation about importing tarama overshadows even her detailed pictures and instructions.
Savory Bread Pudding with Chevre
IMBB offers an opportunity to see new ideas, but I felt like hitting myself on the head when I read about Jason's bread pudding at Jason Truesdell: Pursuing My Passions. Why have I never thought of combining bread pudding, goat cheese, and asparagus? It's the perfect springtime dish. Jason jazzed up his combo by making individual puddings, another great idea I'll remember for the future.
- Zojirushi 1lb Loaf Mini Breadmaker: Favorite Things
You probably think you know what this is. Right now are you saying to yourself, "those are a couple of slices of bread" or if you're really in the know, "that's bread made in a bread machine because of the little indentation in the slices." And...
- Pappa Al Pomodoro: Recipe
Tuscans are infamous for being stingy. But when it comes to food that's not necessarily a bad thing. They are experts at cooking beans and even make a delicious soup called "cooked water" that is chock full of vegetables and topped with an egg. While...
- 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...
- Imbb 25 Round-up, Part 1
I will never again toss out stale bread. And neither will you after reading this first serving of bloggers who participated in the 25th edition of "Is My Blog Burning," the Internet's favorite cooking exhibition. My theme of "Give Us This Day Yesterday's...
- Imbb 25: Asparagus And Morel Bread Pudding
Photo by Melissa Schneider. When Melissa and I got married three years ago, we planned our menu with zeal. Our caterers (Blue Heron, whom I'd recommend in a heartbeat) delivered a meal that our guests still talk about. Friends and family wrote...