> French Baguette French Toast Recipe

The James Beard Foundation Awards were established in 1990 and are known as the highest honor for food and beverage professionals working in North America. They recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to celebrate, preserve, and nurture America’s culinary heritage and diversity.  All industry segments are included in the consideration from chefs and restaurants to cookbook authors and food journalists to restaurant designers, architects and more. The awards are presented each spring at the Lincoln Center and the winners are celebrated at a weekend of events in New York City which has become the industry’s social and gastronomic highlight of the year.

Recipe:  http://www.labreabakery.com/a-delicious-new-twist-on-the-bowl/

Roasted Butternut Squash Soup (dairy free) with Hazelnut-Olive Oil Toasts

Serves 4

Ingredients:
8 slices LBB Garlic Loaf, ½” thick
1/2 cup olive oil
6 cloves garlic, peeled, minced
2 medium yellow onions, peeled, cored, ¼” diced
6 cups peeled butternut squash, ½” diced
2 pears, peeled, cored, ¼” diced
1½ teaspoons ground coriander
½ teaspoon ground allspice
1 teaspoon salt
¼ teaspoon ground black pepper
5 cups chicken stock

For the toasts:
1/3 cup hazelnuts, coarsely chopped
¼ cup olive oil, extra virgin
Pinch of salt

Instructions:
Preheat oven to 375 degrees F.
Put a large, wide bottom pot (preferably nonstick) over medium heat.
Add ½ cup olive oil and then garlic and sweat the garlic for one minute before adding the onion, coriander, allspice, salt, and pepper.
Cook the onion for five minutes, stirring occasionally then add the pear and cook an additional five minutes, stirring occasionally.
Add the squash and cook for 15 minutes, stirring every 2-3 minutes to prevent sticking. The squash should start to take on a golden, roasted appearance.
Add the stock and stir to combine and, once it comes to a boil, reduce heat to low and cook, stirring occasionally, for twenty minutes or until the squash is completely tender.
Remove from heat and, using a hand blender, blend the soup until smooth.
Arrange the bread slices on a baking sheet and spoon the hazelnut-olive oil mixture evenly over them.
Place sheet in oven for ten minutes or until bread is lightly toasted and crunchy.
Serve the soup in bowls with the bread on the side.

Ingredients:
La Brea Bakery Sourdough Baguette
2 ounces dried cranberries, coarsely chopped
1 teaspoon orange zest
Juice of one orange (approximately 1/3 cup)
8 ounces brie, room temperature
1/4 cup cream
1/2 cup pistachios, out of the shell

Instructions:
Preheat oven to 375 degrees F.
In a small pot combine the juice, zest and cranberries and bring to a simmer. Remove from heat and set aside to cool.
Remove the end of the loaf and cut sixteen slices of bread 1/4” thick.
Arrange the bread slices on a baking sheet and bake in oven until lightly toasted and crisp. Remove from oven and set aside.
Cut the brie into roughly 1/4” cubes (It will be soft, shape is unimportant.) and place in mixing bowl.
Add the cream and, using a spatula, combine with the cheese until the cream is incorporated and the mixture is fairly smooth (The rind will give a slightly chunky texture.)
Fold in the cranberry mixture only enough to combine, maintaining the appearance of the white cheese and the red berries.
Finely chop the pistachios by pulsing lightly in a food processor, being careful not to form a puree. Place chopped pistachios in a wide-mouthed bowl.
Spread the cheese mixture to cover one side of each of the bread slices and dip each, cheese side down into the pistachios, pressing lightly.
Arrange on a platter and serve.

Originally opened by Nancy Silverton in 1989, La Brea Bakery is known throughout Southern California and the U.S. for making award-winning fresh baked loaves, rolls, baguettes and more. Special for the holiday season, we will once again offer seasonal favorites like Chocolate Sour Cherry Round, Cranberry Walnut Round, Fruit & Nut Bread and Parker House Rolls. Popular dinner rolls are sold by the ? dozen and include French, Sourdough, Olive and Rosemary Olive Oil. Frozen Cookie Dough containers also are available in flavors the entire family will enjoy including Shortbread, Ginger, Oatmeal Current and Chocolate Chip.

Although the restaurant Campanile, our longtime next-door neighbor has closed, La Brea Bakery’s regular store hours will remain in effect through the end of December. Special holiday hours are as follows:
• Wednesday, November 21st 8 am – 6 pm
• Thursday, November 22nd (Thanksgiving Day) 8 am – Noon
• Monday, December 24 (Christmas Eve) 8 am – 6 pm
• Tuesday, December 25 (Christmas Day) Closed

Details about the new La Brea Bakery retail store are not yet available but we plan to keep the popular and longstanding storefront in the neighborhood.

For more information about Holiday orders please call the La Brea Bakery Retail Store at 323-939-6813 or email orders@labreabakery.com.