2 bakery French baguettes - what would you do with them?

colleenmomof2

Well-known member
I am planning to slice, oil and bake toasts but 2 baguettes are way, way to many breads for us. And yes, I would really love to have that many on hand smileys/smile.gif So I've thought about slicing into 4 pieces and freezing 3 for later. Anyone have a better idea? Thank-you, Colleen

 
Baguettes are really made to be used the same day for fresh. Toasts will work if you

keep them stored air tight (don't think I would freeze them). Croutons kept air tight are like little bits of gold. I make them by stirring in a saute pan with olive oil, garlic and salt. They are addictive to just eat out of hand!
If you freeze them, they will probably be OK to use for toasts or croutons at a later date, IMO.

 
Oh I think you might do something more than toasts/croutons, Colleen. How about this for instance?

This is a fabulous recipe that was posted here on the board. I have made it several times and it is very easy. Get a couple pork tenderloins and the other ingredients, put together, cut the baguettes to size, truss up and freeze to make later. Don't drizzle the oil at the end of the recipe until roasting later. I have done this and it works great. Just thaw before roasting.

PORK TENDERLOIN IN A BAGUETTE
(serves 2-3)

1 pork tenderloin
sprinkle of sea salt, 1 heaping Tbsp Herbs de Provence
8 slices Prosciutto (or use hard salami)
pesto
1 good French baguette (at least 3” diam.)
Olive oil

Preheat oven to 375. Pat the pork dry and season lightly with salt then sprinkle the Herbs de Provence all over the pork. Then wrap half of the prosciutto around the pork. Cut the baguette so it is the same length as the pork then cut lengthwise but not all the way through, scooping out as much bread as possible. Drizzle oil on the baguette. Slather pesto on. Place the pork inside the loaf and wrap the remaining prosciutto around the outside of the baguette. Tie with string along the length of the baguette. Drizzle with oil. Roast for 40-45 minutes, turning once. Let rest for at least 10 minutes before serving.

 
smileys/wink.gif Love, love pork tenderloin in a baguette!

My original plan. I thought that I had one in the freezer but found that I didn't. It would have been the perfect use for the leftover pieces. Colleen

 
Great suggestion! Ended up making Muffuletta for our lunch

with toasted baguette, salami, goat cheese, Trader Joe's Fat Free Balsamic Vinaigrette, TJ Tapenade and TJ sun dried tomatoes, sliced tomatoes and lettuce. Truly outstanding! Another Muffuletta sandwich sized piece stashed in the freezer and enough garlic toasts, roasted garlic, goat cheese and tapenade for snacks all week! I love croutons, too! Colleen

 
AND of course, bread pudding--which can also masquerade as overnight baked French toast for breakfas

 
Wait, I have made that! Or something similar with bacon! It was seriously yummy! dh is doing

low carb, so I haven't made it recently....

 
Rec: Pork Tenderloin in Baguette

Herbed Pork Tenderloin in a Baguette
Serves 4 - 6

Ingredients:
1 pork tenderloin
Sprinkle of sea salt
1 heaping tablespoon Herbes de Provence (We use Taste of Provence)
8 slices of prosciutto
1 good French baguette (not too skinny- about 3 inches in width)
Extra virgin olive oil (for drizzling)
(String to truss the baguette)

Method:
1. Preheat oven to 375° F.
2. Pat the pork dry and season lightly with salt then sprinkle half of the Taste of Provence all over the pork.
3. Next, wrap 4 slices of prosciutto around the pork.
5. Cut the baguette so it's the same length as the pork. Then cut the baguette lengthwise but not all the way through, scooping out as much of the inside of the bread as you can.
6. Drizzle olive oil inside the bread on both sides and sprinkle with the remaining Taste of Provence.
7. Place the pork inside the loaf and then wrap the remaining slices of prosciutto around the outside of the baguette.
8. Tie with string along the length of the baguette to keep in place and then drizzle more olive oil over the baguette on both sides - be generous.
9. Roast for 40 - 45 mins - turning once to make sure both sides are crispy.
10. Let rest for at least 10 minutes. Slice before serving.

 
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