Bien Cuit Baguettes Food

GRILLED BAGUETTES WITH SEASONED BUTTER

Steps:

• Heat the olive oil over medium-low heat in small saucepan. Once the oil begins to warm, whisk in crab boil seasoning. Bring the mixture up to a simmer and when it starts to foam, remove from heat and allow it to cool completely.
• Process the butter in a food processor until smooth and creamy. Add the seasoned olive oil and a pinch of salt, the lemon zest, and process until blended well.
• Purchase your favorite baguettes, slice lengthwise. Place baguettes over medium heat on the grill, cook on each side until a golden brown color is achieved. Remove from grill, slather with seasoned butter, cut and serve with grilled linguica sausage.
• Cook's note: The seasoned butter can be refrigerated for 1 week and frozen for up to 6 months. Refrigerate until just firm enough to shape into a log roll. Put an 18-inch sheet of foil on work surface. Lay the butter down the center of the foil, forming a log about 1 1/2 inches thick. Wrap in foil and twist the ends to make a sealed log, like a tootsie roll. Remove your seasoned butter from the refrigerator and allow to reach room temperature before using.

RIPPED BAGUETTE WITH GARLIC-PARSLEY BUTTER

Steps:

• Melt 1 tablespoon of the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until it softens but does not brown, 1 to 2 minutes. Let cool. Then stir this garlic butter into the remaining butter in a small bowl. Stir in the parsley, olive oil, salt, and pepper.
• Preheat the oven to 400 degrees F.
• Rip open the baguette lengthwise, so that it opens like a book but is not ripped entirely in half. Smear the inside of the baguette with the garlic butter. Wrap the baguette in aluminum foil and bake until heated through, 10 to 12 minutes.

FRENCH BREAD BAGUETTES

Steps:

• Place all ingredients except for the cornmeal, in the order listed into the bread pan fitted with the kneading paddle and secure in the Cuisinart Bread Maker. Press menu button to select the dough program. Press start to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.
• When cycle is completed, remove dough and transfer to a lightly floured surface. Punch to deflate and let rest for 10 minutes.
• Divide dough into two equal pieces. Shape each piece of dough into a long narrow baguette and place on a baking sheet that has been dusted with cornmeal. Cover loosely with plastic wrap and let rise 30 to 40 minutes. While baguettes rise, place a pan of hot water on the bottom rack of the oven and preheat to 425 degrees F.
• Dust dough gently with additional flour. Make 4 diagonal slashes in each loaf about 1/4-inch deep using a serrated knife. Bake bread in preheated oven 25 to 30 minutes until browned and hollow sounding when tapped. Cool on a wire rack. Bread slices best when allowed to cool completely.