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easterfrenchtoastraspberries

Ciabatta French Toast With Local Jam & Ghee

DIRECTIONS:
Prep Time: 10 Minute
Cook Time: 15 Minutes
Total Time: 25 Minutes
Serving Size: 6
INGREDIENTS
1 loaf ciabatta bread, sliced
8 eggs, beaten
1/4 cup half and half
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of salt
1 jar (10oz) local raspberry jam
1/2 cup water
1 pint local raspberries
1 pint blackberries or one bag frozen
6-8 tablespoons organic ghee (clarified butter)
powdered sugar, for topping
INSTRUCTIONS
Pour jam into a medium saucepan. Add water and berries (reserve a few of each for topping). Bring to a boil and reduce heat. Simmer until thickened a bit. Keep warm.
Beat eggs and half and half. Add cinnamon, nutmeg and salt. Dip sliced ciabatta bread into egg mixture and brown in pan with melted ghee. Three to four minutes per side. The more ghee the better so that the edges get very crispy, that is what this french toast is all about.
Warm jam while making french toast. Drizzle jam mixture over french toast. Top with more berries, ghee and powdered sugar.

Recipe adapted from Half Baked Harvest.

eatereggboats

Baked Egg Boats For Easter Brunch

Baked Egg Boats
Makes 4
Ingredients:
2 rustic sourdough baguettes
5 eggs
1/3 cup heavy cream
4 ounces pancetta, finely chopped and fried until crisp
3 ounces gruyere cheese, grated
2 green onions, thinly slicedsalt and pepper to tasteDirections:
1. Preheat oven to 350 degrees F.
2. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
3. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
4. Divide and pour the mixture into each baguette boat and place onto a baking sheet.
5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
6. Allow to cool for about 5 minutes, cut and serve.

Recipe adapted from Spoon, Fork, Bacon.

blackcodtartine

Black Cod, Avocado and Crispy Garlic Tartines

Black Cod, Avocado and Crispy Garlic Tartines

serves 4

Ingredients
3 tablespoons olive oil, plus more for bread
4 cloves garlic, thinly sliced
12 oz (375 g) black cod filet, skinned
Salt
Black pepper
4 slices Sadie Rose Country French Batard
1 avocado, peeled, pitted and sliced
1 small watermelon radish, thinly sliced

Directions
Heat a medium saute pan over medium heat. Add the olive oil and the garlic. Cook gently until the garlic becomes golden but do not let it burn or it will turn bitter. Remove the garlic from the pan and set aside.

Pat dry the black cod and season with salt and pepper on both sides. Cook the fish in the same pan over medium hight heat. Once you put the cod on the pan, do not try to flip it or move it. Cook for 2 to 3 minutes on one side and then gently flip over with a spatula. Cook for another 2 minutes, depending on the thickness of the fish. Black cod is slightly oily and flaky. remove the fish from the pan and assemble the tartines.

Brush the bread with a little bit of olive oil. If there isn’t much olive oil leftover from cooking the fish, you could even use that oil. It has a lot of flavor.
Assemble the tartines by topping bread with avocado slices, crumbled up fish, crispy garlic, watermelon radishes and some micro greens (optional). Another pinch of black pepper and a little bit of the leftover oil from cooking the garlic. Enjoy!

Photo and recipe courtesy of http://www.cannellevanille.com/

3f6bf1ec6c95d66ce30b790be987bd75

Flatbread with Fiddlehead Ferns, Onion Scapes & Pecorino

Flatbread with Fiddlehead Ferns, Onion Scapes & Pecorino

Please note: Don’t pick fiddleheads in your backyard/on your weekend hike unless you’ve got a trusted source who says they’re safe to eat. Not all types of young ferns are edible.

Ingredients
1 Sadie Rose Par-Baked Flatbread or 1 Loaf of Ciabatta, sliced horizontally
10-12 small fiddleheads
1/4 cup onion scapes, chopped (can substitute leeks or caramelized onions)
1 cup pecorino cheese, grated
1/2 lemon, very thinly sliced
1 tbsp fresh thyme, chopped
1 tsp dried oregano
Olive oil
Salt+ pepper

Directions
Preheat oven to 375 degrees.

Bring a small pot of salted water to a boil.

Clean the fiddleheads (this is important): You want to remove any of the brown, papery material casing the fiddlehead. It’s bitter and can cause gastric distress. Wash them extremely thoroughly to remove this.

Blanch the fiddleheads for five minutes in the salted water. Drain, and place in an ice bath to cool.

Meanwhile, prepare the flatbread. Place it on a baking sheet and brush it lightly with olive oil. Sprinkle with salt and pepper. Arrange the lemon slices on the flatbread, followed by the cheese. Finish with the fiddleheads and the onion scapes.

Bake for about 10 minutes at 375 degrees, until the cheese is golden and bubbling and the edges of the flatbread are nicely browned. Best served immediately!

Enjoy.

Recipe and photo courtesy of www.theyearinfood.com

parmcrutons

Pea-Shoot and Baby-Artichoke Salad with Parmesan Croutons

Pea-Shoot and Baby-Artichoke Salad with Parmesan Croutons

PREP: 20 MINS
TOTAL TIME: 45 MINS
SERVINGS:10

Ingredients
3 1/2 ounces Parmesan cheese, grated (1 1/4 cups), divided
Coarse salt and freshly ground pepper
1/4 teaspoon cayenne pepper
5 ounces Sadie Rose Rustic Sourdough Baguette, torn into 1-inch pieces (about 2 cups)
7 tablespoons extra-virgin olive oil, divided
1 lemon, zested
1/4 cup fresh lemon juice (from 1 or 2 lemons), plus more for drizzling
1 1/4 pounds baby artichokes
4 ounces pea shoots (about 8 cups)
5 medium radishes, thinly sliced

Directions
Preheat oven to 375 degrees. Toss together 3/4 cup Parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne in a small bowl. Toss bread with 2 tablespoons oil on a rimmed baking sheet, spread into a single layer, and sprinkle with half of cheese mixture. Bake 10 minutes. Flip bread with a spatula and sprinkle with remaining cheese mixture. Bake until bread is golden brown but still soft in center, about 5 minutes more. Reserve any cheesy bits on baking sheet.

Combine lemon zest and juice, 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Working with 1 artichoke at a time, peel tough outer leaves. Trim 1 1/2 inches from top and trim stem. Trim fibrous green skin from base and sides. Thinly slice each artichoke lengthwise, adding it to the bowl with dressing and tossing (this prevents discoloration). Add remaining 1/2 cup cheese and croutons, and toss to combine. Let stand until bread is slightly softened, about 10 minutes.

Just before serving, add pea shoots, radishes, and cheesy bits from baking sheet. Drizzle with remaining tablespoon oil and more lemon juice; season with salt and pepper.

Enjoy!

Recipe and photo courtesy of www.marthastewart.com

Brunch Bread Pudding with Mushrooms & Leeks

Sourdough Bread Pudding with Mushrooms & Leeks & Mozzarella Cheese

brunchbread

Use your day old bread to your advantage! Don’t throw it out! It works perfectly in this recipe.

Yields: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients
2-3 thick slices of whatever bread you have on hand, for this recipe I used Sourdough. Multigrain would also be amazing!
3 eggs, beaten
1 tablespoon milk
Pinch salt/pepper
Pinch Oregano/Dill
1/2 cup of shredded Mozzarella
1 leek, sliced
5 crimini mushrooms, sliced
Olive Oil/Butter

Directions
Preheat oven to 350 degrees. Cube up the sourdough slices and place in buttered ramekins, about halfway to the top. Set aside. Mix eggs, milk and about half of the shredded mozzarella together, with a touch of salt/pepper/oregano/dill (Be adventurous with your seasonings, add whatever sounds good to you! Rosemary would be a nice addition here.) Pour egg mixture over top of bread. Once oven is ready, stick ramekins on baking sheet and in oven. The bread will start to absorb the egg and puff up substantially once it starts to cook. Cook for 8-10 minutes before pulling out and adding toppings.

Meanwhile, warm a skillet with a little butter and a little olive oil. Throw the sliced leeks in. Add salt/pepper to taste. Add mushrooms about 1 minute later. Let sautee for about 3 minutes, then pull from heat. By this time, your bread/egg mixture will be almost fully cooked and ready to pull from oven. Add sauteed leeks and mushrooms to top of ramekin, along with the remainder of your cheese. Put back in oven under the broiler for about 2 minutes or until desired golden brown is achieved! Let sit for a few minutes so you dont burn your precious tongue, and enjoy!

springpanzanella

Spring Panzanella Salad

Spring Panzanella Salad

Go savory by using our Rosemary & Sage Bread with this recipe. Or for a sweeter take, slice up some Cranberry, Orange & Walnut. You can’t go wrong either way!

Total Time: 45 mins
Servings: 8

Ingredients

4 large eggs
Four thin slices of Rosemary Sage or Cranberry Orange Walnut Bread
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds fat asparagus, peeled
1/4 cup red wine vinegar
Salt
Freshly ground pepper
2 cups packed young mustard greens or chicory
1/2 small red onion, thinly sliced
1/4 pound ricotta salata, thinly sliced and crumbled
1 watermelon radish or 2 large red radishes, very thinly sliced

Directions

Preheat the oven to 350°. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minute. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny.

Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp.

Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain, cool and cut the asparagus in half lengthwise.
In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion and cheese. Drizzle with the dressing and toss. Garnish with the eggs and radish and serve.

Recipe and photo courtesy of www.foodandwine.com

orangefrenchtoast

Crispy Coated Orange French Toast

Crispy Coated Orange French Toast

Makes: 4 servings
Prep: 10 mins
Cook: 4 mins per batch

Ingredients
4 eggs, beaten
1 cup milk
2 tablespoons sugar
2 teaspoons vanilla
2 teaspoons orange liqueur
1/2 teaspoon ground cinnamon
8 1/2-inch-thick slices challah bread or brioche
2 cups cornflakes, crushed
2 tablespoons butter
Maple syrup (optional)

Directions
In a shallow bowl beat together eggs, milk, sugar, vanilla, orange liqueur, and cinnamon. Place crushed cornflakes in another shallow bowl. Dip bread slices into egg mixture, turning to coat both sides (if using challah bread or brioche, let soak in egg mixture about 10 seconds on each side). Dip soaked bread in cornflakes, turning to coat both sides with flakes.
In a skillet or on a griddle melt 1 tablespoon of the butter over medium heat. Add half of the bread slices; cook for 4 to 6 minutes or until golden brown, turning once halfway through cooking time. Repeat with the remaining 1 tablespoon butter and the remaining bread slices. Serve warm. If desired, serve with syrup.

Recipe and photo courtesy of www.bhg.com

turkeybriecinn

Turkey and Brie Strata with Cinnamon Raisin Challah

Turkey and Brie Strata
Makes: 8 servings
Prep: 30 mins
Chill: 2 hrs
Bake: 55 mins 350°F

Ingredients
12 1/2 inch thick slices Cinnamon-Raisin Challah
6 ounces Brie cheese, rind removed and cut into thin slices, or 6 ounces white cheddar cheese, cut into thin slices
9 ounces thinly sliced peppered turkey breast or cooked ham
1/4 cup butter, softened
1/3 cup finely chopped onion (1 small)
3 cups milk
6 eggs
1 tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce

Directions
Grease a 3-quart rectangular baking dish; set aside. Top six of the bread slices with cheese and turkey; top with the remaining bread slices. Spread outsides of sandwiches with butter. Quarter each sandwich diagonally to form four triangles. Arrange triangles, point sides up, in prepared baking dish. Sprinkle with onion; set aside.
In a large bowl combine milk, eggs, mustard, and Worcestershire sauce. Carefully pour over triangles in dish. Cover; chill for at least 2 hours.
Preheat oven to 350 degrees F. Bake, covered, for 25 minutes. Uncover; bake about 30 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Make-Ahead Directions:
Prepare as directed through Step 2. Cover; chill for up to 24 hours. Continue as directed.

Recipe and photo courtesy of www.bhg.com

logo

VinDiego! San Diego’s Food & Wine Festival

VinDiego Wine & Food Festival
Friday April 4th-Saturday April 5th, 2014
Liberty Station, San Diego, CA

The 2nd Annual VinDiego Wine & Food Festival is taking place in Liberty Station the weekend of Friday April 4th-5th and Sadie Rose will be there sampling our fresh breads! The wine making masters of California, Oregon and Washington will be coming together to taste and share wine and food, with over 300 wines being poured. Come on down to beautiful Point Loma and share in on the fun with us April 4-5th!

For information and tickets please go to their website!

http://www.vindiego.com/

if

Illumination Foundation Table for 10 Event

Table for 10 Culinary Event Benefiting Illumination Foundation
Sunday, March 23, 2014
The Grand Californian Disney
Anaheim, CA, 4:30pm

Sadie Rose is partaking in the Table for 10 Culinary Event put on by the Illumination Foundation! Southern California’s top chefs will compose masterpiece signature dishes prepared table-side for ten guests per table. At each table, chefs will create awe-inspiring table designs, cuisine fit for royalty, exquisite wines perfectly paired for each course and five star “white glove” service.

The evening includes an indulgent cocktail reception and an upscale lifestyle live auction showcasing the “Best of Our Chefs” dining experiences, luxury goods and adventures/trips throughout the world. We will be sampling our breads in the cocktail lounge area before dinner with several chefs involving our bread in their menus for the evening. All proceeds benefit the Illumination Foundation in their mission to break the cycle of homelessness. We are proud to be a part of this amazing event!

For more information please visit the website!

http://www.ifhomeless.org/table-for-10/

foodandwine

Food & Wine Festival Palm Desert

Food & Wine Festival Palm Desert
March 21-23, 2014
Palm Desert, CA

The festival begins with a James Beard 4-course gourmet luncheon on Friday, March 21. The weekend “Grand Tastings” feature renowned chefs, and more than 80 premium wines and champagnes and 50 restaurants will offer tastings. Returning to this year’s festival are 6 exclusive wine tasting seminars.

Come out for a weekend getaway and taste our breads along with tons of amazing food, wine, and sun. See you there!!

Get more information on this awesome event at their website:
www.palmdesertfoodandwine.com

irishsodabread

Irish Soda Bread for St. Patty’s Day!

Our hand shaped soda bread is made from a blend of wheat and stone-ground whole wheat flour, fresh buttermilk, caraway seeds, and a hint of lemon extract. This hearty bread is delicious paired with many traditional Irish recipes including corned beef, blood sausage and stews.

You can buy our Irish Soda Bread at the following markets now thru Monday, March 17th.

Farmstead Market – Murrieta
Seaside Market - Cardiff By The Sea
Sprouts - Chula Vista
Sprouts - Eastlake
Hanson’s Market - San Clemente

chocolate balsamic bread pudding

Chocolate Balsamic Bread Pudding

Chocolate Balsamic Bread Pudding
Makes 8 individual puddings

Ingredients:

1 lb loaf of day old cinnamon swirl bread(use any of your favorite Sadie Rose breads from your local grocery store! We like our malted brown or sourdough for this recipe!), torn into pieces (Alternately you can leave the bread pieces out for a few hours or over night to allow them to dry out a bit)
2 cups of half and half (can also use fat free)
2 eggs
1/2 cup of sugar
1 cup of dark chocolate chips
2 Tablespoons of Dark Chocolate Balsamic Vinegar
1 Tablespoon of Organic Butter Infused Olive Oil plus more for ramekins

Directions:

Brush eight 6oz ramekins with Bumble Organic Butter Infused Olive Oil or softened butter. Place ramekins on baking sheet. Divide bread pieces between ramekins and set aside.

In a small sauce pan, heat half and half, chocolate and 1 Tablespoon of Organic Butter Infused Olive Oil over medium-low heat. Whisk constantly until chocolate is melted. Remove from heat and allow mixture to cool slightly.

In a large bowl, whisk together eggs, sugar and Dark Chocolate Balsamic Vinegar. Pour a small amount of the egg mixture into the chocolate mixture, whisking vigorously, to temper the eggs a bit. Then pour the chocolate mixture into the egg mixture, whisking constantly until well blended.

Carefully pour the egg and chocolate mixture over bread pieces in the ramekins, pressing down the bread with a spoon as you go. After the entire chocolate/egg mixture is divided between the ramekins, allow it to soak into the bread while the oven preheats.

Preheat the oven to 350 degrees.

Bake bread puddings for 20-22 minutes or until puddings are set, but still slightly soft in the center. Allow puddings to cool for at least 10 minutes before serving. Puddings can be served warm, room temp or cold.

Top puddings with Guinness Chocolate Sauce and Whiskey Whipped Cream (recipes follow) and serve!

Guinness Chocolate Sauce
Makes about 1 1/2 cups of sauce

Ingredients:

1/3 cup of heavy cream
2/3 cup of Guinness Extra Stout
2/3 cup of dark chocolate chips
2 Tablespoons of brown sugar
1 Tablespoon of Bumble Dark Chocolate Balsamic Vinegar

Directions:

In a small saucepan, heat all of the ingredients over medium-low heat, whisking constantly until chocolate is melted. Be careful not to scald the sauce. Once the chocolate is melted, remove it from heat. Allow the sauce to cool slightly and serve over bread pudding. Extra sauce can be stored in the fridge.

Whiskey Whipped Cream
Makes about 1 cup of whipped cream

Ingredients:

1/2 cup of heavy whipping cream
1 Tablespoon of powdered sugar
1 teaspoon of Irish whiskey

featuredrest

Featured Restaurants of the Month

Hash House A Go Go – Not only do we have fun when we eat at Hash House A Go Go, but we leave with enough food for awesome leftovers the next (or same..) day. The funky take on farm food continues with the Kokomo, a sandwich you won’t be able to put down that you wish your mom had made you growing up. Served on our fresh baked Amish Bread, it has griddled meatloaf, roasted tomatoes, and a killer smoked mozzarella cheese.

Hash House A Go Go
3628 5th Ave, San Diego, CA 92103 (Hillcrest)
(619) 298-4646
www.hashhouseagogo.com
Brunch: Daily from 7:30am-2:00pm
Dinner: Closed Monday. Tues-Thurs, Sun: 5:30pm-9:00pm, Fri-Sat: 5:30pm-10:00pm

SEA180°Coastal Tavern - The latest from the Cohn group is SEA180°Coastal Tavern, located on the ground level of Imperial Beach’s Pier South Hotel. You can’t beat the view (which is what the name is based on) and the full menu will leave your taste buds dancing. Executive Chef Ken Irvine, along with chef de cuisine Jack Fisher, say the focus of this truly coastal experience is a Baja-Mediterranean style cuisine. From a Wagyu burger with bacon jam served on our Brioche Bun, to an octopus, kale, and pickled red pepper delight served on our Par-Baked Flatbreads, we are stoked about being a part of this new South Beach destination.

SEA180°Coastal Tavern
800 Seacoast Ave, Imperial Beach, CA, 91932
(619) 631-4949
www.cohnrestaurants.com/sea180
Brunch: 7:00am-11:00am daily
Lunch: 11:30am-2:30pm daily
Dinner: 5:00pm-10:00pm daily
Happy Hour: 2:30pm-5:00pm daily

Parker’s Lighthouse - Picture yourself indulging in fresh mesquite grilled seafood and top grade sashimi and sushi while gazing out in the Long Beach Harbor. Sounds good, no? Parker’s Lighthouse is fresh and lets the seafood speak for itself. Executive chef Curtis Mar serves up a surf and turf slider trio on our famous Pretzel Rolls, including Ahi tuna, salmon, and Kobe beef. This place is a must!

Parker’s Lighthouse
435 Shoreline Village Drive, Long Beach, CA, 90802
(562) 432-6500
www.parkerslighthouse.com
Lunch: Mon-Fri: 11:00am-3:00pm, Sat-Sun: 11:00am-4:00pm
Dinner: Mon-Fri: 5:00pm-10:00pm, Sat-Sun: 4:00pm-10:00pm

83°- Craft beer, outdoor patio, flatbreads and burgers galore! 83° is a delightfully delicious gastropub in Carlsbad. They use our par-baked Flatbreads for items such as their Buffalo Chicken Flatbread, which includes grilled chicken, mozzarella, blue cheese and scallions. Or go veggie and try the Mushroom Pesto Flatbread, with grilled onions, mozzarella, pesto, mushrooms and tomatoes. Pair with a cold pint of your favorite local beer and you’re set to go!

83°
660 Carlsbad Village Drive, Carlsbad, CA, 92010
(760) 729-7904
www.83degrees.net
Lunch & Dinner: 11:00am-12:00am daily
Happy Hour: from 2:30pm-6:00pm daily.

Muffaletta

Muffaletta Sandwich

Muffaletta Sandwich

Try this easy and flavorful sandwich in honor of Mardi Gras this year! Delish.

Ingredients
1 loaf of Sadie Rose Ciabatta or Focaccia
1/3 lb of Genoa salami
1/4 lb of Coppa
1/4 lb of Mortadella
1/2 lb of sliced ham
1/2 lb of sliced provolone
1/2 lb of sliced mozzarella

Olive spread:
1 cup of green olives, finely diced
1 cup of kalamata olives, finely diced
1/2 cup of marinated artichokes, finely diced
1/3 cup of roasted red bell peppers, finely diced
3 green onions, minced
1 clove of garlic, minced
1/4 cup of celery (about 1 large stalk), thinly sliced
2 tbsps of flat leaf parsley
2 tsps of dried oregano
3 tbsps of red wine vinegar
3/4 cup of extra virgin olive oil
A pinch of red pepper flakes

Directions
First, combine all the olive spread ingredients in a bowl and let it marinate in the fridge for at least an hour. Cut the bread in half (if using round bread, cut in half and remove some of the bread in the center with your fingers). Spread both sides of the bread with generous amounts of your olive spread. When spreading on the bottom layer avoid spooning too much liquid onto the bread as it will soak down and become soggy.

Place the bread on a baking sheet. Layer the bottom with coppa, then mortadella, then salami, then provolone, then ham, then mozzarella. Carefully flip the other side of the bread with the smeared olive spread over meat and cheese. Of course, you can do this in any order you want!

Then place another baking sheet on top of the sandwich and balance a heavy item like a cast iron skillet on top. Refrigerate for another hour. Slice into rectangles and enjoy!

Photo and recipe courtesy of www.HonestlyYum.com

Smokey Cheese & Potato Soup with Pesto Toast Shamrock

Smokey Cheese & Potato Soup with Pesto Toast Shamrock

Smokey Cheese & Potato Soup with Pesto Toast Shamrock

Ingredients
6 ounces smoked cheese (cheddar, mozzarella, or gouda), shredded
1 tablespoon all-purpose flour
4 ounces ham, finely chopped
1 medium carrot, finely chopped
1/2 teaspoon curry powder
1/2 teaspoon paprika
3 cups whole milk
12 ounces refrigerated garlic mashed potatoes (make prior to soup and refrigerate)
1 loaf Sadie Rose Sourdough/Irish Soda Bread
1/2 cup of your favorite pesto
Fresh snipped parsley, and/or paprika (optional)

Directions
In a bowl combine cheese and flour; set aside.
In a Dutch oven combine the ham, carrot, curry powder, and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes, just until milk is hot but not boiling, stirring occasionally. Gradually whisk in mashed potatoes. Cook, stirring frequently, until hot and bubbly. Stir in the cheese and flour. Cook and stir for 2 minutes, just until cheese is melted. (Leave ham out, or substitute with one cup of cooked cannellini beans for a vegetarian option).

For toast, slice up your favorite Sadie Rose bread and throw in toaster. Use a shamrock cookie cutter to shape once toasted and top with your favorite pesto!

Ladle soup into bowls. Top with toasted pesto shamrock, parsley, and/or paprika and a drizzle of olive oil. Voila! Enjoy.

Recipe and photo courtesy of Better Homes & Gardens.

porkcabbageburger

Pork, Apple & Pickled Cabbage Burgers

Pork, Apple & Pickled Cabbage Burgers

Serves 4

Ingredients
8 good-quality pork sausages
1 eating apple, peeled, cored and grated
1 tbsp chopped sage leaves
2 tbsp red wine vinegar
1½ tbsp caster sugar
1 small red onion, finely sliced
200g red cabbage, finely sliced
2 tsp wholegrain mustard
4 Sadie Rose Pretzel Buns or Brioche Rolls, split in half

Directions
Heat oven to 375°F. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir through the grated apple and sage, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins or until golden and cooked through. Meanwhile, mix the vinegar and sugar together with a pinch of salt and pepper. Stir to dissolve the sugar before stirring in the onion, cabbage and mustard. Leave to stand and soften while the burgers finish cooking. Place buns in oven for 2-3 minutes to warm. Place a burger in each roll and top with some pickled cabbage, serving any extra on the side, and enjoy!

Photo and recipe adapted from BBC’s Good Food Magazine.

Mustard, Blood Sausage & Apple Flatbread

Mustard, Blood Sausage & Apple Flatbread

Mustard, Blood Sausage & Apple Flatbread

Serves 4

Ingredients
3 blood sausages
1 large red onion, halved and cut into thin wedges
1 red eating apple, thickly sliced (leave the skin on)
Small pack sage, leaves only
1 tsp sunflower oil or vegetable oil
1 Sadie Rose par-baked Flatbread
2 tbsp Dijon mustard

Directions
Heat oven to 375°F. Cut the sausages into large chunks – it’s easiest with a sharp pair of kitchen scissors. Put the onion, apple and sage into a bowl, drizzle over a little oil and toss well. Spread the mustard over the flatbread, then add the sausage/onion/apple mix to top. Season to taste, then bake for 15-20 mins, until the sausage is cooked through and the onions and apples start to turn golden brown. Let cool before serving, serve with a side salad for a perfectly Irish inspired meal! Enjoy!

Photo and recipe adapted from BBC’s Good Food Magazine.

Irish Soda Bread Pudding

Irish Soda Bread Pudding with Whiskey Caramel Sauce

Irish Soda Bread Pudding with Whiskey Caramel Sauce

Ingredients

Yields: 6-7 individual, small ramekins

Bread Pudding

1 day-old loaf of Irish soda bread
2 Tbsp. melted butter
3 eggs, lightly beaten
3 cups milk
4 Tbsp. pure maple syrup
3 Tbsp. Jameson’s Irish whiskey
1 vanilla bean pod without seeds (you will be using them in the caramel!) or 1 Tsp. vanilla extract
½ Tsp. ground cinnamon

Whiskey Caramel Sauce

1 ½ cup white sugar
1/3 cup water
2 Tbsp. Irish whiskey
Seeds of 1 vanilla bean or 1/2 Tsp. vanilla extract
½ cup milk, divided

Directions

Bread Pudding

Preheat oven to 350F. Cut bread into small cubes and melt butter. Pour melted butter into ramekins and swirl around to coat.

Combine milk, eggs, maple syrup, whiskey, and cinnamon in a large bowl and mix until combined. Add vanilla bean pod to mix and let sit in the fridge for at least 30 minutes – if using vanilla extract, you can skip the refrigeration.

Place cubes in ramekins and pour the liquid mix over the cubes. Pour enough to come just to the top of the inner lip of the ramekin. Set in the fridge for at least an hour – overnight is better. Add more liquid if needed.

Bake bread puddings for about 30 minutes until the custard is set.

Allow to cool before pouring the caramel sauce over the top.

Whiskey Caramel Sauce

Combine sugar and water in a heavy bottomed saucepan over low heat. Heat until sugar is dissolved.

Turn heat up and allow the sugar to boil. DO NOT stir if you can help it – swirl the pot around a bit. Boil for about 5-7 minutes until caramel turns a deep bronze. This happens very quickly and goes from caramel to burn is a matter of seconds.

Shut off the heat and carefully add the vanilla, 1/3 cup milk, and whiskey. It will bubble up, so stand back!

Turn heat back on medium and let boil, stirring occasionally until the caramel is smooth. Add the remaining milk and stir to combine. Store in the fridge until ready to use.

Enjoy!

Recipe and Photo courtesy of www.examiner.com

Irish Blue Cheese Burger

Irish Blue Cheese Burger

Irish Blue Cheese Burger

Ingredients

1 tablespoon of grapeseed oil
2 red onions, finely chopped
500g of Irish beef minced
1 heaping teaspoon of Dijon
1 tablespoon of Worcestershire sauce
1 large free range egg
A small handful of dry breadcrumbs
Sea salt and ground black pepper
60g of Cashel, Bellingham or Boyne Valley Blue Cheese
2 baby gem lettuce, broken into leaves
2 large tomatoes, in slices

Directions

Start by sauteeing the red onion in a frying pan with a little oil over a high heat, then cook gently on low for about 8 minutes until softened. Set aside to cool completely.

Combine in a large mixing bowl the beef, mustard, Worcestershire sauce, egg, breadcrumbs, cooled onions and season with sea salt and ground black pepper.

Form the meat mixture into 6 burger patties (or 10-12 slider sized patties) and place on a plate, cover with cling film and set aside in the fridge until ready to cook.

To cook the burgers, place a large frying pan over high heat and add a little oil. Cook the burgers for 4-5 minutes either side until they are cooked all the way through. When you turn the burgers on the pan, add a slice of blue cheese to each one.

To serve, split the soda bread rolls or slices and fill with baby gem lettuce leaves, sliced tomato, and top with a good dollop of your favorite ketchup!

Enjoy!

Recipe and photo courtesy of http://www.donalskehan.com/

Seafood Stew

Seafood Stew

Seafood Stew with Irish Soda Bread

Ingredients

1 large potato
9oz un-dyed smoked haddock fillets, skin on
1 bay leaf
1 shallot, halved
22fl oz full-fat milk
1oz unsalted butter
1 onion, chopped
1 clove garlic, sliced
5½oz sweetcorn kernels (thawed, if frozen)
handful runner beans, sliced
6 scallops, sliced
12 steamed clams
7oz pollock fillet, diced
5½oz raw king prawns
1 tbsp chopped fresh flat-leaf parsley
freshly ground black pepper

Directions

For the stew, place the potato in a saucepan, cover with water, bring to the boil and simmer for 15-20 minutes until tender. Cut the cooked potato into small pieces and set aside.

Place the smoked haddock, skin side up, in a pan with the bay leaf and shallot and cover with the milk. Bring to a simmer for a few minutes, then take off the heat and leave in the milk to finish cooking.

In a large pan, gently fry the onions in the butter until softened. Stir in the sliced garlic, cooked potato, sweetcorn, then add a handful of the sliced runner beans.

Lift the haddock out of the milk with a slotted spoon and place on a plate. Peel away the skin and tear into pieces. Strain the milk through a sieve into the onion potato mixture and simmer for about 20 minutes.

Add the cooked haddock, sliced scallops, steamed clams, pollock and the prawns and warm through, then stir in the parsley and season with lots of black pepper.
To serve, ladle the chowder into bowls and serve with thick slices of Sadie Rose Irish Soda Bread.

Enjoy!

Recipe and Photo via John Torode and http://www.bbc.co.uk

Lox & Dill with Irish Soda Bread

Lox & Dill with Irish Soda Bread

Lox & Dill with Irish Soda Bread

Ingredients

-Thick sliced Sadie Rose Irish Soda Bread
-Thinly sliced Lox
-Softened salted butter
-Fresh chives, chopped
-Fresh dill

Directions

Lightly toast Irish soda bread, add softened salted butter, sprinkle chopped chives, add sliced lox and finish with a sprig of fresh dill. Enjoy!

photo credit to Paul Bartholomew.

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Sadie Rose Artisan Breads Now Available at Sprouts

You can now find our handmade breads at Sprouts in Chula Vista & Eastlake. Baked and delivered fresh everyday!

Sprouts Farmers Market – Downtown Chula Vista
690 3rd Avenue
Chula Vista, CA 91910

Sprouts Farmers Market – Chula Vista (Eastlake)
878 Eastlake Parkway
Chula Vista, CA 91940

For a complete listing of where you can buy our breads click here.

foodfest

San Diego Bay Wine & Food Festival

The San Diego Bay Food & Wine Fest is just around the corner. We are proud to be the official bread sponsor of this amazing six day long celebration of of some of the best wines and cuisine in the west. Sadie Rose will be handing out breads at several events throughout the week. Below are the events we will be participating in, for a full list of events click here.

SWISH: Serious Sips & Urban Eats
Wednesday, November 20, 2013
7PM-10PM
San Diego Public Market
$45-$65

SWISH is the official kickoff to the San Diego Bay Wine & Food Festival. Presented by Simply Naked Wines and Svedka Vodka, SWISH will be hosted by a winner of Top Chef All-Stars. You will get to taste some of the best burgers and sides from San Diego and Celebrity Guest Chefs. The event also gives you a sneak peek of the Grand Tasting’s chef lineup and Chef of the Fest contenders during the live star-studded Celebrity Chef photo shoot. Sadie Rose will be handing out delicious handmade breads all night long.

The Vault: Reserve & New Release Tasting
Friday, November 22, 201
6PM-9PM
Marriott Marquis & Marina
$65-$125

This tasting features nearly 200 reserve and new release wine and spirits. This year’s format will feature two great opportunities for serious collectors: the first allows wine enthusiasts to sample from over 200 exhibiting wine and spirit producers as well as Gold Medal winners from the Sommelier International Wine Challenge in September. The second, and most exclusive tier, is The Collection. Curated by official Festival Artist Thomas Arvid, this tier will feature highly allocated wines and limited access to consumers.

Cuisine from more than ten gourmet food companies will be served. Sadie Rose will provide artisan breads to help soak up all that fabulous wine, be sure to stop by and try some. Proceeds from the auction benefit the American Institute of Food & Wine culinary arts scholarship programs.

Grand Tasting Event
Saturday, November 23, 2013
11AM-3PM
Embarcadero Marina Park North
$75-$225

The Grand Tasting Event features beverages from 170 winemakers, producers, spirits and breweries, and food from 70 of San Diego’s top dining restaurants and 30 gourmet food companies. There will be a celebrity chef book signing tent, Chef of the Fest competition, music stages, and the beautiful San Diego shoreline. This event sold out last year, so get your tickets now!

Sadie Rose will be handing out over 2,000 fresh baked handmade mini Ciabatta loaves to attendees at this spectacular event. To purchase tickets, view the full event schedule, or for more information visit http://www.sandiegowineclassic.com.

Best Thing We Ate This Month

The Fish Burger from Sea Rocket Bistro in North Park. Served on our Pretzel Burger Bun with a filet of Yellow Tail, bibb lettuce & garlic aioli and some fingerling potatoes on the side. We also had some great SD Beer Week brews. Everything was so good!
Naomi – Marketing Manager, Sadie Rose

Cheese & Charcuterie Board from Solterra Winery in Leucadia. Big enough for four people to share, plus there are figs, almonds, olives, grapes and some really fabulous Sadie Rose breads!
Stefany – Sales Manager, Sadie Rose

Prime Rib Dinner from The Summit House in Fullerton. I have eaten a lot of prime rib in my day and this is definitely the best in Southern California!
Therese – Sales Manager, Sadie Rose

ciabatta-horz

What Makes Artisan Bread Truly Artisan?

Not all bread is created equal. Let us explain. Anyone can put the word “artisan” on a package and sell it as such, when we say “artisan” at Sadie Rose, we mean it. We use the word to describe the traditional processes we use to make our breads and the time we take to make sure it comes out with a beautifully crunchy crust every time. We believe that following these traditional methods really does lead to more delicious bread.

Artisan bread is full of wheaty flavor, ranging from mild and somewhat sweet to tangy and sour. Artisan bread has loads of texture – crunchy, chewy, soft. Whichever kind you are eating, it is all about the wonderful aroma and the full flavor that it leaves in your mouth. We believe eating good bread should be an experience that is truly enjoyed.

Knowing which bakery to choose can be very confusing. In large supermarkets where there seem to be a million “artisan” options, chances are there are really only one or two true artisan bread brands in a sea of previously frozen commercially yeasted breads.

Here are a few ways to tell if the bread in question is in fact truly “artisan”:

1) A full aroma, a rustic exterior with a deep golden brown crunchy crust, a soft interior with large irregular holes, and a deeper wheat flavor are good indicators that you have got your hands (literally) on some real-deal artisan bread.

2) Another indication of real artisan bread is that it doesn’t stay fresh for too long because it is made without chemicals or preservatives. Artisan breads have only a few ingredients: water, unbleached flour, salt and yeast or starter in the case of sourdough (made naturally from flour and water). It can also contain a pinch of ascorbic acid (Vitamin C) and natural enzymes to stimulate the yeast and malted barley flour which is a yeast food that helps to develop the fermentation process.

3) Tap a loaf of artisan bread on the bottom and you should hear a hollow sound which is a sign that the bread is not dense.

4) Taste the bread (this could get a little awkward in the store, but it could be fun to have a bread tasting with your friends at home)

5) Do some research on the bakery in question (we know you have a smart phone)

6) Buy Sadie Rose bread every time and put those worries and those smart phones away!

Click here for a complete listing of where you can buy Sadie Rose artisan breads.

pumpkin butter

Featured Fall Recipe – Pumpkin Butter

Pumpkin Butter
Makes 3½-4 cups

Ingredients:
1 (29 ounce) can pumpkin puree
1 cup 100% apple juice (unfiltered pressed apples are best)
¾ cup granulated sugar
1/3 cup light brown sugar
¼ cup pure maple syrup
2 ½ teaspoons ground cinnamon
2 teaspoons ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon all-spice

Directions:
1. Place all ingredients into a medium pot and place over medium heat. Stir.
2. Allow the mixture to reduce on medium to medium-low heat for 30 to 40 minute or until slightly thickened (the mixture will thicken more as it cools).
3. Transfer to sterilized jars and store until ready to use.
4. Serve over toast (we used our Country French loaf)

Recipe adapted from Spoon, Fork, Bacon food blog.

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Featured Bread

MULTIGRAIN BATARD

This is one of our all time favorite breads. Our Multigrain Batard is a blend of rye, white & whole wheat flour mixed with flax seeds, sunflower seeds, and rolled oats. With a slight nutty taste and a perfectly crunchy crust this bread makes a great sandwich bread, pairs really well with a variety of cheeses, and makes some of the best toast you’ve ever had. Like all of our breads, our Multigrain freezes very well. You can find our Multigrain Batard for sale at these locations.

Below are a couple of our favorite ways to eat our Multigrain. Enjoy!

AVOCADO TOAST

INGREDIENTS
2 slices Sadie Rose Multigrain, lightly toasted
½ avocado
½ lemon
red pepper flakes, to taste
sea salt, to taste
pepper, to taste

DIRECTIONS
1. Toast bread slices. Slice a ripe avocado in half. Squeeze the meat of the avocado onto the toasted bread and spread it evenly.

2. Cut a lemon in half and gently squeeze the juice over the avocado on your slices of toast.

3. Sprinkle red pepper flakes, sea salt, and black pepper to taste.

Recipe adapted from Kitchen Daily.

GRILLED FONTINA & BLACKBERRY BASIL SMASH SANDWICHES

Makes 4 sandwiches

INGREDIENTS

1 loaf of Sadie Rose Multigrain, cut into 8 thick slices

12 ounces of fresh blackberries

12-15 fresh basil leaves, chopped

6-8 ounces of fontina cheese, sliced

2 tablespoons olive oil

In a large bowl, mash blackberries with a fork (be careful – they will splatter!) and stir in chopped basil. Heat an electric griddle or large skillet over medium-low heat.

Lay a piece of cheese on each slice of bread, then top with a few spoonfuls of smashed blackberries. Gently pick up 3 slices, brush some olive oil on the bottom, and place them on the griddle or skillet. Place the remaining slices on top, brushing them with olive oil too. I like to cook these over lower and slowly so the bread gets perfectly golden and the cheese melts, so let each side cook for about 4-5 minutes. Remove and dig in!

Recipe adapted from How Sweet It Is.