Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
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.JPG "Mom's Bread & Potato Stuffing")
Someone asked the other day about my mother's bread and potato stuffing so I thought I would make some so that I could share the recipe. I think bread and potato is a very unique Maritime provinces/New England kind of thing.
I have never seen it done anywhere else, but I could be wrong. This is the stuffing that I grew up with. My mother always made it to go with our Thanksgiving and Christmas turkey's. Those were the only times during the year that we would have a turkey dinner.
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Having a turkey for both Thanksgiving and Christmas is not so much of a big deal here in Canada as there is pretty much 2 and some months between both holidays. I totally get why in America they usually have something else for their Christmas dinner, with there being literally less than a month in between the two holidays.
I dare say I wouldn't want to be eating a turkey (with all its leftovers) again so soon either.
This year for our own Thanksgiving my son made the old-fashioned bread stuffing, which got cooked inside the turkey, and my sister made mom's bread and potato stuffing. That way everyone was happy, and those of us who enjoy both were really happy!
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This is the stuffing that we had in our home all of my growing up years. It is made from using potatoes, onions, celery, and breadcrumbs, some butter, summer savory, sage, and a healthy pinch of the poultry seasoning.
I usually make my own poultry seasoning. You can find a recipe for that here. It's really good if I don't say so myself. I always keep a jar of it in my cupboard.
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My ex-MIL also made bread and potato stuffing, except hers used fine dry breadcrumbs and mashed potatoes in equal measures. She was from Prince Edward Island, so I guess that must be how they make theirs there. It is also very good. You can find that recipe here.
Stuffing, to me, is always the best part of the holiday dinner. I could sit down and eat a whole plate of stuffing and nothing else at all. There is just something very moreish about it!
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WHAT YOU NEED TO MAKE MOM'S BREAD & POTATO STUFFING
Very simple everyday ingredients. There is nothing out of the ordinary here. This is a recipe which has been handed down from generation to generation and our ancestors were simple cooks.
- 5 TBS butter
- 1 large onion, peeled and minced
- 1 large stalk celery, trimmed and diced
- 1 TBS celery leaves, chopped
- 3 pounds potatoes, peeled and quartered (you want to use one which is good for mashing)
- 180ml warm milk (3/4 cup)
- 1 1/2 tsp bells (or poultry) seasoning
- 1/2 tsp summer savory
- 1/2 tsp crumbled sage
- salt and black pepper to taste
- 355g coarse breadcrumbs from a sturdy loaf of white bread (6 cups)
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Summer Savory is a very Maritime ingredient. It is grown right here in the Maritime provinces and can sometimes be quite difficult to find anywhere else.
It is often compared to marjoram or thyme. Summer savory has a spicy aroma and pungent, peppery flavor that's milder and less penetrating than its cousin, winter savory. It's a key ingredient in classic herb blends like bouquet garni and fines herbes.
If you cannot find summer savory, you can substitute it with marjoram or thyme (or a mix of the two) or winter savory.
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You can use any kind of bread in this, although I would not use anything like a Brioche. It should be day old, or stale. Today I used leftover French Sandwich Pain au Lait bread from what I had made the other day. It worked wonderfully.
I just cut off all the crusts and then cut it into 1/2-inch cubes. It worked really well.
If you want, you can just use leftover mashed potatoes. Mom always did. You will need about 1 1/2 cups.
It's really very easy. Really.
- Place the potatoes in a pot of lightly salted water to cover. Bring to the boil and cook until fork tender.
- While the potatoes are cooking melt the butter in a saucepan. Add the onion. Cook, over medium low heat, stirring frequently, until the onion is softened and translucent without browning. Stir in the celery and cook for a few minutes longer. Remove from heat.
- Drain the potatoes and return to the pan. Shake over the heat of the burner to dry them out a bit. Mash together with the warmed milk. Stir in the butter, onion, celery and celery leaves.
- Add the seasonings and breadcrumbs, mixing all well together. Taste and season with salt and black pepper.
- Cool completely and use to stuff a turkey. Alternately pile into a buttered baking dish and bake alongside the turkey for the last half hour of bake time.
.JPG "Mom's Bread & Potato Stuffing")
I have never really cooked this inside the bird. Neither did my mom, nor my grandmother. It was always cooked in a casserole dish outside the bird. Mom always used raw onion, but I like to cook it a bit first. Mom did not always use celery.
I like the addition of celery and I like to use some of the leaves for even more flavor.
If you are using leftover mashed potato, don't use leftover mash that has had things like sour cream and the like added to them. Just plain old, mashed potatoes will suffice!
If the mixture seems a bit dry you can add a bit of chicken stock. I never really have to. You don't want this to be soggy, or too moist.
.JPG "Mom's Bread & Potato Stuffing")
I really, really enjoyed this, even though it's not Thanksgiving at the moment and there is not a turkey in sight.
I fulfilled all of my childhood fantasies and had a bowl of this for my supper and nothing else at all. It was quite delicious if I don't say so myself!
Yield: 4 - 6
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Mom's Bread and Potato Stuffing
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This is the stuffing of my childhood. It would not be the holidays without it.
Ingredients
- 5 TBS butter
- 1 large onion, peeled and minced
- 1 large stalk celery, trimmed and diced
- 1 TBS celery leaves, chopped
- 3 pounds potatoes, peeled and quartered (you want to use one which is good for mashing)
- 180ml warm milk (3/4 cup)
- 1 1/2 tsp bells (or poultry) seasoning
- 1/2 tsp summer savory
- 1/2 tsp crumbled sage
- salt and black pepper to taste
- 355g coarse breadcrumbs from a sturdy loaf of white bread (6 cups)
Instructions
- Place the potatoes in a pot of lightly salted water to cover. Bring to the boil and cook until fork tender.
- While the potatoes are cooking melt the butter in a saucepan. Add the onion. Cook, over medium low heat, stirring frequently, until the onion is softened and translucent without browning. Stir in the celery and cook for a few minutes longer. Remove from heat.
- Drain the potatoes and return to the pan. Shake over the heat of the burner to dry them out a bit. Mash together with the warmed milk. Stir in the butter, onion, celery and celery leaves.
- Add the seasonings and breadcrumbs, mixing all well together. Taste and season with salt and black pepper.
- Cool completely and use to stuff a turkey. Alternately pile into a buttered baking dish and bake alongside the turkey for the last half hour of bake time.
Thanks so much for visiting! Do come again!
I have a thing for crackers. Simply put, I love them. I will quit happily sit here munching on a few in the evening instead of potato chips.
When I was a child, my mother always gave us crackers with our bowls of soup. We also had access to the butter dish. Oh boy but that was some tasty. Buttered crackers and hot soup.
We did not skimp on the butter. My father used to ask us if we wanted some more crackers on our butter. Margarine never saw the light of day in my mother's house. It was not something she ever would have fed to us.
Of course, we used to beg her to buy some, based on the enticing commercials we saw on the television. Imagine. Margarine that actually spoke to you. Our butter never spoke, and I am afraid we took it quite for granted.
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One of my favorite childhood meals used to be a bowl of tomato soup with my crackers crumbled into it, topped with a nice nob of butter and plenty of pepper. I confess I still treat myself to a bowl every now and then.
I was most disturbed in the UK when my soup never came with crackers, but always with a roll. Somehow, to me anyways, soup is never as good with a roll as it is with crackers.
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There is not a lot of spice. Just enough that you know it is there and I can tell you, these taste far better than any flavored cracker you might find out there on the supermarket shelves. They are crisp, buttery and delicious!
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WHAT YOU NEED TO MAKE SPICED BUTTERY CRACKERS
Two simple ingredients and a few spices. That's all.
- 1/2 cup (120g) butter, melted
- 1 tsp garlic Italian seasoning
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1 sleeve of unsalted tops soda crackers (38 or so single crackers)
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I use crackers with unsalted tops. This is because I watch my salt intake and there is also salt in the butter and in the seasonings.
In the UK, you will want to use what are called Italian Crackers. Doriano is the brand I always used to buy (once I discovered they were quite similar to the saltines from back home.) But they come in many brands. Doriano is probably the most common one.
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You can vary the seasonings you want to use on top of these. The ones I used are a very Italian type of blend, with oregano, garlic, etc.
You could make Indian flavored ones to go with a Mulligatawny Soup, or a bowl of Curry Roasted Vegetable Soup. A bit of curry powder, some garlic, ground cumin and coriander would work well.
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You could give them a Tex Mex flavor to serve with a delicious bowl of Chili such as the one here on Dinner at the Zoo. Looks some good.
Just add some taco seasoning, or chili powder, garlic powder, a bit of oregano and onion powder. You could even top with a bit of grated cheese for the last 10 minutes or so of bake time. Sounds delicious!
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Are your wheels turning? I hope so. I think there is no end to the combinations you could come up with for seasoning these delicious crackers!
The world really is your oyster when it comes to these. I saw some KD cheese powder at the Cambridge Convenience store yesterday and I am thinking that they would be delicious with some of that sprinkled on top, or even some popcorn seasoning!
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I know I say this all the time, but . . . nothing could be easier. I am rather lazy you know!
- Preheat the oven to 275*F/135*C/ gas mark 3. Lay a cooling rack on top of a rimmed, baking sheet.
- Whisk the melted butter together with the Italian seasoning, seasoning salt and black pepper.
- Dunk the crackers into the butter mixture to coat. Place in a single layer on the rack over the baking sheet.
- Bake for 20 to 25 minutes until golden brown. Leave to cool and then store in an airtight container.
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I think these will be an excellent addition to your holiday menu. They would fit in just great on a cheese tray and I believe they would be excellent with the following dips and spreads:
SMOKED SALMON SPREAD - This was something I made frequently as a canapé when I cooked at Brenchley Manor. The guests always loved it. It was creamy and delicious and felt quite luxurious. Something special indeed for the holidays.
DEVILED HAM SPREAD - Excellent to be used as a sandwich spread, or as a spread to go on crackers. Very popular for games nights as well. This is quite simply a delicious spread.
Yield: 8
Spiced Buttery Crackers
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Crisp and delicious. Buttery golden brown. Perfect with cheese or with a hot bowl of soup. You decide.
Ingredients
- 1/2 cup (120g) butter, melted
- 1 tsp garlic Italian seasoning
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1 sleeve of unsalted tops soda crackers (38 or so single crackers)
Instructions
- Preheat the oven to 275*F/135*C/ gas mark 3. Lay a cooling rack on top of a rimmed, baking sheet.
- Whisk the melted butter together with the Italian seasoning, seasoning salt and black pepper.
- Dunk the crackers into the butter mixture to coat. Place in a single layer on the rack over the baking sheet.
- Bake for 20 to 25 minutes until golden brown. Leave to cool and then store in an airtight container.
Thanks so much for visiting! Do come again!
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.JPG "French Sandwich Pain Au Lait")
This bread machine recipe I am sharing with you today is for a French Sandwich Pain Au Lait. Pain Au Lait translated means milk bread, and what I am talking about here is a French style of loaf that has been enriched with milk and butter.
Golden brown on the outside with a beautiful tight texture, this is a bread that is perfect for making sandwiches, be they grilled or not!
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A slow rising bread, this bread rises dramatically when baking. Traditionally this type of bread is baked in a lidded loaf pan to make perfectly square loaves.
Baking this in the bread machine provides almost the same result, as you can see. It is a beautiful loaf and is perfect for sandwiches of any kind.
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Actually, this is the fourth time I have baked this loaf to show you. The first time I ran out of light on the first day and so pictures just never got taken. It was so good I knew I wanted to share it with you.
The second time I made it, I threw everything into the bread machine and went to church, only to discover when I got home that I had not put in the water. DUH!
The third time, I used the wrong yeast and the bread rose so much that it stuck to the roof of my bread maker. 😖
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Seriously though, this is a beautiful loaf of bread, and well worth any angst or number of mistakes made in getting to the perfect loaf just so that I can share it with you.
Of all the loaves I have made in my bread machine, it IS my favorite one! Perfect for grilled sandwiches, or cut into shapes to make tea sandwiches, it is light, but has a truly beautiful crumb which makes it ideal for those purposes!
My recipe has been adapted from the Bread Machine Lover's Bread Machine Book by Beth Hensperger and if you are a person who loves to use their bread machine, I cannot recommend it enough. It's the best bread machine book going!
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WHAT YOU NEED TO MAKE FRENCH SANDWICH PAIN AU LAIT
This time I did not use a mix of flours as set out in the recipe but just my Anita's Organic Mill 60/40 bakers blend flour. It turned out perfectly. (This is because I could not find barley flour.)
- 1 1/4 cups (300ml) water
- 5 TBS butter, cut into pieces
- 2 7/8 cups (390g) bread flour
- 1/8 cup (30g) barley flour
- 1/3 cup (80g) dry milk powder
- 1 TBS vital wheat gluten
- 1 tsp sugar
- 1 tsp salt
- 2 1/2 tsp bread machine yeast
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As I said I used the 60/40 flour, and it worked a charm. Barley flour adds a touch of sweetness to the bread, but I found the flavor to be fine just as is. As you can tell it was a bit more on the whole wheat side.
That also didn't bother me as I prefer to eat a whole meal bread if I can, rather than a white.
Also, the dry milk powder, she had specified low fat milk powder, but all I have is full fat milk powder. I have used this with no problem whatsoever.
My bread machine is the Panasonic Automatic Bread Maker Model# SD-RD250. This is the bread machine I have been using for over 20 years. I went through two of them in the UK, and when I went to buy one here in Canada, I knew I had to get another one. I have just always been happy with their performance.
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HINTS AND TIPS FOR MAKING GREAT BREAD IN A BREAD MACHINE
Really if you follow the directions on your particular bread machine your bread should work out perfectly, but there are a few things you can do that will give you an even better loaf of bread.
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2. Bread machine loaves work best with bread flour. Bread flour can also be labeled "Best for Bread" or "High Gluten flour."
3. You can use regular flour, but if you do I recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.
4. Measure very carefully. If you don't add enough flour, no matter the type of flour you use, the bread will collapse and is often uncooked in the center. If you add too much flour, you will end up with a dense, hard heavy ball.
5. I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without.
Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.)
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6. Yeast is a vital component in making yeasted breads! Duh. It can come in many forms. I recommend using yeast which is prepared specifically for use in the bread machine. I store my yeast in a tightly covered container in the refrigerator.
7. Salt is another important component in bread making. Do not however, let the salt touch the yeast. Salt is important in bread making, not only as a flavor enhancer, but also in controlling the level of yeast fermentation.
8. Follow the recommendations when it comes to the order of adding ingredients to your machine. There are reasons why some machines put the dry ingredients first and the wet last. Others might recommend putting in the wet first and the dry last. YOU NEED TO FOLLOW THE EXACT ORDER AS RECOMMENDED BY YOUR PARTICULAR MODEL!!
Most of the time when a recipe fails it is because the baker fails to follow the correct directions as per the machine they are using.
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If you follow my recommendations, there really is no reason (other than human error) that you can't bake the best loaf of bread in your bread machine ever. I use mine at least once a week, sometimes twice and most of the time I end up with beautiful loaves, unless I use the wrong yeast or forget to put in the water, lol. 😁
Some other bread machine recipes I can recommend are:
BREAD MACHINE PARKER HOUSE ROLLS - Think you can't make rolls using a bread machine? Think again! This recipe uses the dough cycle for making the dough. The rolls are then shaped and baked in the traditional manner.
BUTTERMILK WHOLE WHEAT BREAD - With a mixture of both whole wheat and white bread flours, and sweetened with maple syrup, and then not forgetting the addition of the buttermilk, it makes for a really delicious wholesome loaf of bread!
French Sandwich Pain Au Lait
Yield 1 loaf (1 1/2-pound loaf)
A delicious bread machine loaf made in the style of the white French sandwich bread called pain de mie. This bread makes beautiful sandwiches, toasted or otherwise.
Ingredients
- 1 1/4 cups (300ml) water
- 5 TBS butter, cut into pieces
- 2 7/8 cups (390g) bread flour
- 1/8 cup (30g) barley flour
- 1/3 cup (80g) dry milk powder
- 1 TBS vital wheat gluten
- 1 tsp sugar
- 1 tsp salt
- 2 1/2 tsp bread machine yeast
Instructions
- Place all of your ingredients into your particular model of bread machine according to the manufacturer's directions. Take care not to let the salt come in contact with the yeast. (In mine, I place yeast, sugar, gluten powder, flour, dry milk powder, salt, butter and then the water.)
- Set crust on medium and program for the basic cycle. Press start.
- When the baking cycle has ended, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. Store in an airtight bag or container.
Thanks so much for visiting! Do come again!
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