Croutons Recipes

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Ground Beef Stuffing Recipe Recipe

Ground Beef Stuffing Recipe

01.06.12 by Jackie

If you're Vietnamese, you've probably heard your mom say "tội chết" ("dreadfully sinful" in Vietnamese) in regards to wasting food. The lesson was definitely hammered into me, and now that I'm an adult, I intend to follow in my mom's footsteps and teach the same values to my daughter.

I love Acme brand green onion slab bread. It's very flavorful, moist and delicious. I went a little over-board buying 4 loaves at Costco. I made panini sandwiches the day before and had one left-over on the kitchen counter. Today, my goal was to come up with a creative way to use it all. I made stuffing using the onion bread with ground beef, artichoke hearts, tomato paste and mozzarella cheese. I moistened the bread with beef stock I had stored in the freezer. It makes a wonderful one-dish meal once the little casserole dish is heated and broiled in the oven. And if the slightly stale bread didn't have green onion in it, I could have made pain perdu (french toast) as well!


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Goat Cheese and Fig Crostini Recipe Recipe

We were lucky enough to be able to pick a lot of figs in our garden this year. We had so many, I made several kinds of fig preserves. One of my favorite ways to use fig preserves is to pair it with goat cheese and it just so happened that I received delicious goat cheese from Cypress Grove Chevre today. I spread the two ingredients on crostini for a nice contrast of texture and flavor. I grilled day-old baguette and smeared a layer of goat cheese. The warmth from the bread let the goat cheese ooze and become creamier. The last layer was the fig preserves. I have to admit this easy appetizer is my favorite snack. I love them and could eat a ton!

I have a little story that might sound silly to you but Cypress Grove Chevre goat cheese is very dear to my heart. I remember when I first got married, my husband Lulu surprised me and took me on the 17-mile drive in Carmel, which I had never seen before. I remember he prepared the most romantic picnic on the beach and fed me wonderful Cypress Grove chevre. I had never heard of the company before that picnic but the cute packaging and beautiful scenery has since made it unforgettable to me. The cheese is rich and creamy and absolutely captures what I love about French chevre. It is one of the few American-made cheeses I’ve had that rival its French counterparts.

Cypress Grove Chevre will be a part of our December giveaways, so be sure to check back for your chance to win. Doesn't that sound awesome?

Goat Cheese Appetizer Recipe with Picture


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Plantain Stuffing Recipe Recipe

Plantain Stuffing Recipe

02.10.11 by Jackie

We had a little bread left-over from the Superbowl party, and instead of wasting it, I turned the stale bread into a delicious side dish. I added plantains, water chestnuts and green beans, then finished the dish with crumbled goat cheese. I paired the plantain stuffing with veal scallopini.


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Pecan Stuffing with Rosemary, Fennel and Fresh Water Chestnuts Recipe

Here's a stuffing recipe that really packs a crunch. Pecans and water chestnuts provide flavor as well as a nice texture contrast. I added a fennel bulb for a mild licorice flavor, mushroom salt and a small amount of jalapeño for a bit of heat.

For a fancier stuffing, you can add some crumbled blue cheese to the croutons. I finished the pecan stuffing with a little parmesan for a salty (but not overpowering) note.

This recipe is far more savory than the cranberry apple stuffing I made last week. The differences between the two versions really demonstrate the versatility of stuffing. Whatever your preference, there's a stuffing that you and your family will love.


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Cranberry Apple Stuffing Recipe

Cranberry Apple Stuffing

11.12.09 by Jackie

I love Thanksgiving food. I have to thank my husband for introducing me to the tradition; he's been making his family's meal from scratch every year since he was a teenager. Most of the recipes I make now are adaptations of the ones he refined in the past.

I enjoy the turkey, the mashed potatoes, the yams, the gravy and the pies, but my favorite is the stuffing (or dressing, depending on how you use it).

Of all the Thanksgiving dishes, it's the most complex in flavor and texture. The other dishes are more singular in quality. Yams are sweet. Mashed potatoes are creamy. Sure, they can have some variation and subtlety, but most often, these dishes are really celebration of a single ingredient.

Stuffing is the harmony that contrasts the melody created by all the other Thanksgiving sides. It is also the most flexible of all the dishes, and is very forgiving of modification and experimentation. Not to mix metaphors, but croutons form a perfect canvas upon which many contrasting and complementary flavors can be layered.

For this particular stuffing recipe I used apples and cranberries, both fall flavors, for sweetness.  The apples also provide a crunch that's an excellent foil to the softness of the bread. To the usual suspects of celery, carrots and onions, I added shallots and king mushrooms. The mushrooms in particular add an earthy and meaty quality to the dish. All the ingredients were amply seasoned with Italian seasoning and a little lemon zest.


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