WHAT GOES WELL WITH PUMPERNICKEL BREAD RECIPES

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CARRABBA'S OLIVE OIL BREAD DIP RECIPE | TOP SECRET RECIPES



Carrabba's Olive Oil Bread Dip Recipe | Top Secret Recipes image

When you sit down for Italian-style grub at one of the more than 168 nationwide Carrabba's restaurants, you're first served a small plate with a little pile of herbs and spices in the middle to which the waiter adds olive oil. Now you're set up to dip your sliced bread in the freshly flavored oil. To craft a version of this Carrabba's olive oil bread dip recipe, you'll need a coffee bean grinder or a small food processor to finely chop the ingredients. You might also like my recipe for Carrabba's Spicy Sausage Lentil Soup.  Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 10 minutes0S

Prep Time 5 minutes0S

Cook Time 5 minutes0S

Nutrition Facts : Calories 47 calories

GRAVADLAX RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Gravadlax recipe - Recipes and cooking tips - BBC Good Food image

Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce

Provided by Barney Desmazery

Total Time P2D

Prep Time 20 minutes

Yield 10

Number Of Ingredients 12

2 x 500g pieces skin-on organic salmon fillet, both cut from the centre of the fish. Ask your fishmonger to pin-bone it for you
75g flaky sea salt
75g golden caster sugar
1 tsp black peppercorn, roughly crushed
zest of 1 lemon
8 juniper berries, crushed (optional)
small bunch (about 20g) dill, roughly chopped
2 tbsp gin (optional)
pumpernickel sauce, to serve
small bunch (about 20g) dill, roughly chopped
4 tbsp each Dijon mustard, cider vinegar, honey and sunflower oil
2 tbsp muscovado sugar

Steps:

  • Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones – if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.
  • Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or ‘cure’. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.
  • Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.
  • To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
  • To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.

Nutrition Facts : Calories 288 calories, FatContent 15.9 grams fat, SaturatedFatContent 2.5 grams saturated fat, CarbohydrateContent 15.2 grams carbohydrates, SugarContent 15.2 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 20.8 grams protein, SodiumContent 4.3 milligram of sodium

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SUNBEAM EXPRESSBAKE 5833 USER MANUAL & BREAD RECI…
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Oct 01, 2021 · Butter one side of each bread side. On the opposite side, spread a thin layer of Thousand Island dressing. On half of the bread slices, start layering with your cheese of choice, corned beef (to your desired thickness), and sauerkraut. Top layered slices with a buttered slice of bread …
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White bread rolls (weiße Brötchen) is a kind of bread roll made of wheat flour and is crispy outside while soft and white inside. Mixed rye bread rolls are a mixture of wheat and rye flour. It is very healthy as rye flour has lower gluten compared to wheat flour and has a lot of useful vitamins. Pumpernickel is an example of this kind of bread.
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