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Let them eat bread! With lots of stuff on top
Creole Cooking
Marcelle Bienvenu
4 April 2002, The
New Orleans Times-Picayune, used with permission
“When we
had family barbecues way back when, I loved the
barbecued chicken, cooked
long and slow on one of those pits that was fashioned from a large oil
barrel. I also loved the
potato salad and
rice dressing that went along with
the
barbecue,
but the best thing was the French bread liberally spread with
thick
barbecue sauce and warmed on top of the grill. Wow, that was super!
Ever since
then, I've slathered or stuffed thick loaves of French bread with
just about any
kind of ingredients.
I like hot, crunchy bread liberally spread with garlic butter. I love the
buttery, herbed and cheesy toasted
French bread at Commander's Palace and
probably
have eaten much too much before my REAL meal was brought to the
table. And
I always have adored something we called
monkey bread that was
doused with butter, cinnamon and sugar. I do believe my arms and legs have
begun to resem-
ble loaves
of French bread.
Now that the warmer months are approaching, I can't wait for family
barbecues
or grilling a steak or pork chop on my patio. But I'm really eager
for toasty, hot
bread with all kinds of toppings and stuffings. Here are
some of my favorites.”
Tomato Bread
Makes about 8
servings
1 large loaf French bread, sliced
in half lengthwise
1/2 cup olive oil
2 to 3 ripe tomatoes, thinly sliced
1/4 cup chopped black olives
1/4 cup chopped green olives
2 tablespoons capers, drained
2/3 cup crumbled feta cheese
Brush the bread evenly with the olive oil. Arrange the sliced
tomatoes on
both halves. Sprinkle with the olives, capers and cheese. Place
the bread
on
a sheet pan and bake at 375 degrees [F] for about 10 minutes.
Slice
and
serve immediately.
For another version, add one-half pound of crumbled, cooked Italian
sausage
on top of the cheese before heating.
Mean Garlic-Olive Bread
Makes about 4
servings
1 po-boy bread loaf, sliced lengthwise in half
1/2 stick butter, melted
2 garlic cloves, crushed
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1/2 cup finely chopped Spanish olives
Paprika
Grated parmesan cheese
Preheat the oven to 350 degrees [F]. Brush both halves of the
loaf with the melted butter to which the garlic has been added. Sprinkle
with the black pepper and lemon juice. Spread the olives evenly on one half.
Then sprinkle the olives with paprika and cheese. Top with remaining half of
bread. Heat
in the oven for 10 to 15 minutes. Slice and serve.
Onion Bread
Makes about 8
servings
1 large loaf French bread
1 stick butter or margarine
3 garlic cloves, peeled and crushed
2 medium sweet onions, thinly sliced
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
1/2 cup grated Romano cheese
1 tablespoon minced parsley
Slice the loaf lengthwise and set aside.
In a medium saucepan, melt butter over medium-low heat. When com-
pletely
melted, add the garlic and onions and raise heat to medium. Cook,
stirring
often, until the onions are soft, about five minutes. Add the black
pepper
and lemon juice.
Remove from the heat and spread the bread evenly with
the
mixture.
Sprinkle with the cheese and parsley. Place the bread on a
sheet pan and
bake at 375 degrees [F] for about 10 minutes. Slice and
serve
immediately.
Italian Bread with Olives and Cheese
Makes about 8
servings
1 large loaf French bread, cut in half lengthwise
1 stick butter, at room temperature
1 cup mayonnaise
8 ounces freshly grated mozzarella cheese
1/4 cup chopped green onions (green part only)
1 small can chopped black olives
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees [F].
Spread the butter evenly on both halves of the bread. Then spread the
mayonnaise evenly over the butter. Sprinkle with the cheese, the green
onions and arrange the olives evenly. Season with the garlic salt and black
pepper.
Place the bread halves on a baking sheet and bake until the cheese melts,
about 15 minutes. Remove and cut the bread crosswise into 1-inch pieces
to serve.
Featured Archive Recipes:
Antipasto-Stuffed Baguettes
Emeril's Garlic Meatball Po' Boys
French Quarter Muffuletta Sandwich
Marcelle Bienvenu's Sausage-Stuffed Loaves
New Orleans French Bread
New Orleans Po' Boys
Pan Bagna (Patricia Wells's "Bathed"
Provençal
Sandwich)
Summertime... and the living is easy!
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