My marriage was like a day old baguette: Crummy
So, many nights as a divorced mom I would cook for my son, but I would not want a heavy meal myself. I liked to go Parisian! I would go to my local patisserie (a fancy name for the grocery store) and pick up a small baguette and some lovely cheese. I never ate the whole baguette (Retraction. Sometimes, I did) Usually, the next day I would ditch it.
Then, I had an epiphany.
I could reinvent my semi-stale baguette (or any rustic country bread.)
Here are a few ideas to re-purpose your uneaten baguette
- Pull out your cutting board and start surgery.
- Slice your baguette’s remains into bite sized pieces.
- Toss them in a large mixing bowl.
- Generously sprinkle them with Italian seasoning, a bit of garlic powder and a sprinkle of kosher salt and pepper.
- Drizzle a generous amount of good olive oil (enough to coat them completely and toss until evenly coated.
Place on a sheet pan and bake at 400 for 10-15 minutes until golden brown.
Store in a ziplock container to keep them fresh.
These are great to freeze, too.
Fresh Bread Crumbs
- Rustic bread or baguette
- Good olive oil
- Salt and pepper to taste
- Break apart about one-quarter of a loaf of rustic bread or a baguette into chunks so that you yield about two cups
- Add about 3-4 tablespoons of good olive oil
- Salt and pepper to taste
- 1teaspoon of Italian herbs (optional)
- Pulse in a food processor until crumbs are coarse.
- Toast the crumbs in about three tablespoons olive oil over medium-high heat- I love using my cast iron skillet.
- Toss them frequently
- Once they are crunchy and golden brown, they are finished (about 5 minutes.)
- Remove, sprinkle with kosher salt and let them cool on a parchment paper or a paper towel.
- Store in an airtight container in the fridge and use within two days or freeze up to two months.
- Makes about 1 cup
For the crostini
One small baguette (stale works!) thinly sliced (1/4 “)
Grated Parmesan Cheese
Heat oven to 425. Brush each side of the crostini with olive oil. Put a layer of the slices down and cook for 2-3 minutes (until golden brown)
Remove from the oven and flip over
Sprinkle the alternate side with grated parmesan cheese, a bit of salt and fresh ground pepper. Pop back into the oven and cook another 2-3 minutes.
Top with Hummus, a slice of cheddar and a bit of fig jam or solo.
Several day old French or Italian loaf bread is ideal for this popular and delicious breakfast. Because the bread has had a chance to firm up the slices, hold up better when dredged in the milk and egg mixture and then fry them.
Save your bread until the weekend for a special breakfast for you and your kiddos- they will be all smiles.
- 4 eggs
- 2/3 cup milk
- Two and a half teaspoons of cinnamon
- Six to eight thick slices of bread, which is at least two-days-old
- Maple syrup
Fresh strawberries or blueberries
Brown sugar and raisins
- With a wire whisk, mix well the eggs, milk, and cinnamon.
- Transfer the mixture into a shallow bowl, wide enough to place a slice of the bread you will be using.
- Melt some butter in a large skillet over medium-high heat. Put each slice of bread into the egg milk mixture giving enough time for the bread to soak in the mixture.
- Allow the excess to drip off.
- Place the bread slices onto the hot, buttered skillet.
- Cook it until it has a nice, even browned crust on one side and then flip it over and repeat
- Serve it hot with butter, maple syrup, fresh berries and a shake or two of powdered sugar
Let's face it, real moms and stepmoms don't exactly like each other most of the time. It's time to get passed those negative feelings for the kids.
I recently wrote an article about bully-proofing our kids. But ignoring the haters is just part of the story. What else can they (and we) do?
Some of us will be out, some of us will be in. However you choose to celebrate the 4th of July, don't forget to laugh at life, yourself and just in general.