Soaking the bread before baking gives the French toast a light, souffle-like texture.
This hearty vegetable casserole comes to the table with some soupy broth that is wonderful sopped up with crusty bread. Enjoy it as a meatless meal or with sausages.
Serve with Grilled Greek Pitas (see recipe link below).
Rich seafood chowder doesn't have to take hours to prepare, and this recipe's the proof. All you need on the side is a crusty loaf of bread for dipping.
Heat these polenta-like cakes in the oven while the roasted tenderloin rests. Semolina, coarsely ground hard wheat, is available in many grocery stores. Or you can use cornmeal; add 5 minutes to cooking time.
This spin on the French classic blanquette de veau is a tad more rustic than the original. If you don't want to use wine, use 1 cup (250 mL) sodium-reduced chicken stock and 2 tsp (10 mL) lemon juice.
These biscuits have a wet dough (like dumplings) that is dropped onto the counter then tossed with just enough flour to shape, giving them a rustic appearance and light and flaky texture. They are easier – and a little messier – to make than rolled biscuits, but that's half the fun.
Any no-cutlery-needed breakfast is welcome in a busy household. The tortillas can be warmed in the oven, filled, rolled and wrapped to go. Serve with your favourite toppings for the full taco treatment.
