CLASSIC BAGUETTE
Provided by Food Network
Categories side-dish
Time 5h30m
Yield 4 baguettes, 12 to 14 inches l
Number Of Ingredients 7
Steps:
- Make and ferment the poolish: Combine the water and yeast in a medium bowl. Let stand 1 minute, then stir with a wooden spoon until yeast is dissolved. Add the flour and stir until the consistency of a thick batter. Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean damp towel or plastic wrap and put in a moderately warm, draft-free place until it doubles in volume.
- Mix and knead the final dough: Measure the remaining ingredients. Measure and transfer 1 cup (9 ounces) of the poolish into a 6-quart bowl. (Discard remaining poolish) Add the water and yeast. Break the poolish up well with a wooden spoon and stir until it loosens and the mixture foams slightly. Add 1 cup of the flour and stir until well combined. Add the salt and only enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface. Knead, adding more flour as needed, until the dough is soft and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly.
- Ferment the dough: Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature: the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees) draft-free place until doubled in volume, and a slight indentation remains after pressing a finger into the dough.
- Divide the dough and rest: Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 4 equal pieces. Flatten each with the heel of your hand and shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place for 30 minutes.
- Shape the dough into loaves: Flatten each with the heel of your hand on an unfloured board. Shape each into a 14-inch loaf.
- Proof the loaves: Place the loaves seam side up in a well-floured couche. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place until increased in volume about 1 1/2 times, or until a slight indentation remains when the dough is pressed with a fingertip.
- Bake the loaves: 45 minutes to 1 hour before baking, preheat the oven and homemade hearth or baking stone on the center rack of the oven to 450 degrees. The oven rack must be in the center of the oven. Gently roll the loaf onto a lightly floured peel, seam side down. Score the loaf with a sharp razor blade or serrated knife making quick shallow cuts. Using the peel, slide the loaves onto the hearth. Quickly repeat with the next 2 loaves. Quickly spray the inner walls and floor of the oven with cold water until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again, closing the door quickly so that the steam doesn't escape. Bake until the loaves are a rich caramel color and the crusts are firm, 15 to 20 minutes.
- To test the loaves for doneness, remove from the pans and hold them upside down. Strike the bottom firmly with your finger. If the sound is hollow, the breads are done. If not, bake 5 minutes longer. Cool completely on a wire rack.
SHRIMP BRUSCHETTA FOR TWO
Provided by Food Network
Time 40m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil and boil the broccoli, over high heat, uncovered for a minute or until just cooked through. Drain, refresh under cold water and pat dry. Peel the shrimp cut through the indentation in the back, devein if the back looks dirty, halve then cut them cross-wise into 1-inch pieces. Lightly toast or grill your bread how many slices of bread you toast depends on the size of the bread. Center the grilled bread in the middle of two dinner plates.
- Heat a large heavy skillet until hot. Swirl in the olive oil for 10 seconds to heat up. Add the bell peppers and saute, stirring continuously, for 1 minute or until they begin to get tender. Add the broccoli, shrimp and garlic and saute briskly, tossing continuously for a minute or until the shrimp are barely cooked. Add the white wine and cook until almost evaporated. Stir in the red pepper, season to taste with salt and remove from the heat. Stir in the parsley and spoon over the bruschetta.
EASY BRUSCHETTA
I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.
Provided by JANWEISBERGER
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
- Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
- Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 g
SHRIMP AND GARLIC BRUCHETTA
My daughter took this dish to a potluck dinner party at a professor's house. The students and professors voted and said hers was the best savory dish of the evening. Talk about a top grade! -Pamela Schofield, Melrose, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a 13x9-in. baking dish, combine tomatoes, 4 tablespoons oil, minced garlic, salt and pepper. Bake, uncovered, 15 minutes. Stir in shrimp, cheese, lemon juice, basil and parsley. Bake, uncovered, 10-12 minutes longer or until shrimp turn pink., Meanwhile, brush baguette slices with remaining oil. Place bread on ungreased baking sheets. Bake 1-2 minutes on each side or until lightly browned. Rub toast with cut surface of garlic; discard garlic. Using a slotted spoon, top with shrimp mixture. If desired, serve with lemon wedges and top with additional fresh basil.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 101mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
KITTENCAL'S EASY LEMON-GARLIC SAUTEED SHRIMP
This is a simple yet delicious shrimp dish, serve it alone with a crusty French baguette bread to dip in the sauce and a side salad, or serve it over cooked fettuccine or rice --- make certain to completely dry the shrimp with paper towels before using in the recipe, feel free to add in a pinch of your favorite dried herbs and omit the fresh parsley --- servings will yield 3-4 but may easily be increased.
Provided by Kittencalrecipezazz
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil and butter over medium-high heat; add in garlic and cayenne pepper, saute stirring for about 2 minutes or until softened.
- Add in wine and bring to a boil over medium heat; simmer uncovered until reduced by at least half.
- Add in shrimp then drizzle the juice of 1 lemon over the shrimp; stir until the shrimp turn translucent (about 2-3 minutes (this will not take long cook only until the shrimp turn pink over cooking will make them tough and rubbery) season with salt and fresh ground black pepper to taste.
- Immediately remove the pan from the heat then sprinkle with fresh parsley.
SHRIMP BROCHETTE
Butterflied shrimp are stuffed with jalapeno and wrapped in bacon, and it just gets better from there. There are never any leftovers when I make this recipe - it's a crowd pleaser! This goes great with dirty rice a nice green salad and crusty French bread. Enjoy!
Provided by BRITNEY583
Categories Seafood Shellfish Shrimp
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a grill for high heat. Soak skewers in water.
- Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning.
- Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 1.2 g, Cholesterol 291.2 mg, Fat 23.1 g, Fiber 0.2 g, Protein 43.2 g, SaturatedFat 10.9 g, Sodium 1120.7 mg, Sugar 0.4 g
GARLIC PRAWN APPETIZER ON BAGUETTE TOASTS
From a Junior League cookbook. This recipe calls for cooked shrimp or shrimp that are cooked, frozen and thawed. You simply marinate them and serve on small individual toasts.
Provided by Oolala
Categories Refrigerator
Time 6h2m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk all ingredients except for the shrimp and bread.
- Place shrimp in a shallow baking dish and pour the marinade over them.
- Cover and refrigerate for 6-10 hours.
- Drain marinade when ready to serve and place the shrimp on the pieces of toast to serve.
Nutrition Facts : Calories 375.9, Fat 16.8, SaturatedFat 2.5, Cholesterol 129.6, Sodium 502.1, Carbohydrate 32.5, Fiber 1.9, Sugar 0.3, Protein 22.8
QUICK SHRIMP BISQUE
Categories Soup/Stew Milk/Cream Blender Rice Tomato Quick & Easy Shrimp Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add clam juice and rice and bring to a boil. Reduce heat to low, cover and simmer until rice is tender, about 15 minutes. Mix in shrimp. Cover and simmer until shrimp are heated through, about 1 minute. Set aside 6 shrimp for garnish.
- Working in batches, puree soup with remaining shrimp in blender until smooth. Return soup to same saucepan. Whisk in tomato paste and 1/8 teaspoon cayenne pepper. Gradually whisk in half and half. Bring soup to a simmer. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Garnish with reserved shrimp. Sprinkle with additional cayenne pepper, if desired, and serve.
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BAGUETTE (THE EASIEST RECIPE) - MOMSDISH
From momsdish.com
4.8/5 Total Time 1 hr 5 minsCategory BreadCalories 230 per serving
- The night before, combine all ingredients together. First mix the dry ingredients together and then add water. Mix the ingredients until the dough comes together. Cover it with a plastic wrap and let it sit for 12-20 hours on the countertop.
- The following day, the dough should be wet, sticky and bubbly. Generously flour your hands and the baking sheet.
- Take the dough (if it sticks, apply more flour to your hands) and form a baguette shape. Place it on a baking sheet and sprinkle a generous amount of flour on it. Cover it with a towel. Let the dough rise in a warm place for 1-2 hours.
- Preheat the oven to 450 °F. You will need to have 2 shelves in an oven. Fill a deep cooking sheet with 2 cups of hot boiled water, and place it on a lower level, inside your oven. This will make the bread crispy on the outside. Place the bread on the top rack. Remove water from the oven after 10 minutes. Keep on baking the bread for another 30 minutes or until golden crispy brown.
CHEESE-STUFFED BAGUETTE BREAD (BACON AND SHRIMP)
From ricardocuisine.com
5/5 (27)Total Time 30 minsCategory AppetizersCalories 115 per serving
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper. Set aside.
- While bread is baking, in a skillet, brown bacon. Add onion and cook until soft. Off the heat, add parsley and mix thoroughly. Season with pepper. Spread over the warm cheese-stuffed baguette. Cut into 12 slices.
- In a bowl, combine shrimp and green onion. Season with salt and pepper. Spread over the other cheese-stuffed baguette. Cut into 12 slices.
EASY CRUSTY BAGUETTES - KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (58)Total Time 16 hrs 30 minsServings 3Calories 35 per serving
- Gently knead everything together for 1 to 2 minutes to make a slightly sticky, rough dough., Place the dough in a lightly greased bowl, cover, and let rest for 2 hours, folding the dough over on itself several times after the first hour, and then after the second hour; this will deflate the dough, redistributing the yeast and oxygen., Cover the bowl, and refrigerate the dough overnight., Transfer the dough to a lightly greased surface, divide it into three pieces, and shape each piece into a 10" x 4" oval., Fold each oval in half lengthwise, and seal the edges with the heel of your hand.
EASY CRUSTY FRENCH BAGUETTE - SERVED FROM SCRATCH
From servedfromscratch.com
4.9/5 (39)Calories 869 per servingCategory Side Dish
- Add water (a little at a time) to the dough and mix into a a shaggy dough. The dough shouldn't be sticky, so you may not need to add all of the water.
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