Thomas’ California French Bread

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Thomas’ California French Bread (addictive)

This a recipe I’ve had so long (pre 1990’s – pre The Boy) that I have no idea where it comes from. Well, that’s not exactly true – it was in the Jacksonville Times Union (Times-Onion if you want to be funny), but I have googled it and nothing comes up. Is that strange or cool? I’m going for cool. Not sure who Thomas is, but in my opinion, he’s a rock star.

It sounds simple and it is. You can mess about with it and use different cheeses or add Italian parsley which would probably be good,  but I kind of stick with the original. I think the key is baking the bread with the garlic, onion, and bleu cheese dressing first. The onions and garlic soften and the bleu cheese bits start to melt.  And I said it’s recommended to use Marie’s (I was trying to be nice, but …) , but it must be Marie’s Super Blue Cheese dressing (in the produce section). Get it when it is buy one – get one and it lasts pretty much, for months, in the fridge. This is key – if you ask me. OR make your own chunky bleu cheese dressing – that would work for sure. May have to try that next time and see if The Boy notices, as he a conniseur of this lovely garlic cheese bread.

1 loaf of French bread

3 cloves garlic, minced

1 small yellow onion, grated

1 cup chunky bleu cheese dressing (recommended: Marie’s)

2 cups extra sharp cheddar, grated

Preheat oven to 350 degrees. Slice French bread in half horizontally. Combine onion and garlic in small bowl. Mix in bleu cheese dressing. Spread mixture on both sides of bread and close bread and wrap in foil. Bake in oven for 15 minutes.

Remove from oven and open bread to lay flat on the foil. Top with cheddar and return to the oven until the cheese melts. If desired, put under broiler for a few minutes until crunchy.

Remove from oven. Slice with serrated knife.

 

Super Bowl Planning

Well, I’ve been thinking about the super bowl for about two weeks, but didn’t really get down to work on it till yesterday. It’s the first, in my opinion, food event of the year. I suppose that Twelfth Night is technically, but I can’t ever seem to manage that as it is usually the day I go back to that thing I call a job. Jobs get in the way of cooking. Enough said. For me New Year’s is part of the previous year of food planning – Thanksgiving, Chanukah, Christmas, and New Year’s (eve and day), so it doesn’t quite count – ergo – Super Bowl = 1st food event for 2015.SuperBowlXLIXLogo

The whole idea of “food events” isn’t new*. You can plan your year around them if you choose to do so. It does give me time to experiment and the super bowl, I have to admit is one of my favorites because it is, in our family, appetizers and finger foods (none of them “good” for you) and trying new things and a few standbys that always seem to please. We stay in for the evening and watch – wait for it – the commercials – woo hoo!! I just don’t ever have a dog in this fight – pretty much don’t care who wins. What I would like – though it rarely happens – is a good game, but we can all dream, I suppose. I do prefer Seattle this year, but that’s just because I can’t abide the Patsies.

* We shall expand on this food events calendar notion at a latter time, though not much latter or we will miss the next food event.

So here are my thoughts for this year:

Hawaiian Sliders – this is a take on the ubiquitous ham and swiss appetizer sandwiches. We had the original version (i.e. first version I had seen) at our pre-wedding party in 2002. I’ve read several recipes for this, but have decided that I’m just going to pull the best parts of what I’ve seen and make it work. I am making my own recipe based on what works for us. More on this after the game.

Sun-dried tomato Artichoke Buttons – I’ve been thinking of making this for ages, and I’m finally going to do it. I may eat them all myself (over days, of course), but I think it has potential. But I’m winging it again – no artichoke bottoms at my Publix. Still the flavors sound good, and I’ve made my own pesto as usual – super easy and really good. I’m sure it will work.

Hot Reuben Dip – will do a half recipe as I made it in 2011 for Christmas Eve and it was way to much for our small group.  But the flavors – really good. If you like a reuben, that is. Have thin rye bread to toast for it.

Thomas’ California French Bread – a recipe I’ve had so long (pre 1990’s) that I have no idea where it comes from, but I have googled it and nothing comes up. Is that strange or cool? I’m going for cool. Not sure who Thomas is, but in my opinion – he is a god.

And some sort of cheese cracker – still debating on that. I’m thinking Rosemary Cheddar crackers from a Foster’s Market recipe. I sure do miss the NC triangle. Foster’s Market. Southern Season, UNC-Chapel Hill. They have fall there – sigh. But they also have ice storms, sort of like winter hurricanes.

Any way, bring on the football, um, commercials. Or whatever.