The French baguette has such a rich history.  It is probably one of the most famous bakery items to come out of France.  They are known for their beautiful crunchy, flaky crusts, with a soft chewy center.

The term “baguette” was not always used for bread.  The French used this word back in the day to describe objects that were long and skinny, but as the years went by, this word became linked to the long skinny loaves of bread made in France.

If you have been to France, you know that there really isn’t anything quite like the bread there.  It doesn’t seem like it could possibly be duplicated.  Some will say the secret is in the flour in France, some will say the water, some will say it is the steam ovens that create the perfect outer crust, and some will say it is years of practicing the perfect baguette making technique.  But, I gotta say, I haven’t had bread anything near as good as the bread in France, so one of the above is perhaps the secret.

I recently experimented with a few different baguette recipes, and I found several.  Some that take only a few hours, some that take overnight, and some that can take up to several days.  There are so many ways to make a baguette.

I discovered in my experiments, that I preferred recipes that started with a “dough sponge” the fermentation period really helped develop the flavor.  I also think cooking the baguettes at a very high temperature allowed the outer crust to form and kept the inside nice and soft.

Here are a few recipes I would recommend:

King Arthur Flour Baguettes (but, cooked at 500 degrees for about 12 minutes or until crunchy)
Food Plus Words Perfect Baguette (recommended if you are short on time)
Martha Stewart French Dough with the Baguette Instructions

Good Luck!

(photo by me)

I love to eat salads, as a lunch or a light dinner.  A fresh flavorful vinaigrette is such a great addition to help perk up any salad.  The freshness of lemon and cilantro is so good a top a fresh salad.

{Lemon Cilantro Vinagrette}

Makes about 2 cups

3/4 cup olive oil
1/3 cup fresh lemon juice
3 teaspoons lemon zest
3 tablespoons shallots, minced
1 bunch cilantro, washed and chopped
3 tablespoons white vinegar
1/2 teaspoon sea salt
freshly ground pepper, to taste
3 tsp agave nectar
1 tsp dijon mustard
1/4 tsp cayenne pepper (optional, for a little heat)

In a blender, add all of the ingredients except for the olive oil.  Blend until well combined and the shallots, and cilantro is chopped well.  Slowly drizzle in the olive oil.

Serve over your favorite salad!  This one has feta, dried cherries, grilled steak, cherry tomatoes, and almonds, cilantro.

Enjoy!

I am constantly trying to do better about eating breakfast.  Like many, most mornings are rushed, and we are running out the door.  So, I am trying to find some recipes that can be made ahead, and even freeze for when we are in a hurry in the mornings.

I am more of a savory person when it comes to breakfast, I love omelets, breakfast burritos, and the like.  So, breakfast taquitos were right up my alley.  Easy to make, and these ones are baked in the oven to get that nice crispy outer layer of tortilla!

These would be perfect for your Christmas or New Years Day brunch!

{Baked breakfast taquitos}

12 taco size flour tortillas
10 eggs
1/4 cup milk
2 tbs water
1/4 tsp salt, or to taste
1/8 tsp pepper, or to taste
1/4 tsp garlic powder
1 cup monterrey jack cheese, shredded
1/2 cup chopped red peppers
1/4 cup sliced green onions
1/4 cup fresh salsa
olive oil

Preheat oven to 425 degrees.

Heat a large skillet over medium heat.  Place 2 tsp olive oil and heat.  Saute the red peppers until soft.  Remove and set aside.

In a large bowl, mix eggs, milk, cheese, garlic powder, salt, and pepper.  Place in the heated skillet, and scramble the eggs until cooked through.

Place the cooked eggs, red peppers, green onions, fresh salsa, in a bowl.

Fill about 1/4 cup of the egg mixture in the flour tortilla and roll it up not too full.

Place on a parchment paper line baking sheet seam side down, and spray or brush with olive oil on the top of each taquito, and sprinkle with a little sea salt.  Bake for about 15 minutes or until lightly golden on the top.

Serve with fresh salsa.  Keep in the fridge, and re-heat in the oven. Or freeze for later, and re-heat in the oven.

Enjoy!