Cathy Z and Sylvia, I made the pork tenderloin in a baguette. Wonderful! My baguette

[joe]

was a bit small and dry (from Trader Joe's; my other choice was large and flimsy from Whole Foods.) so the pork was not completely contained, but it was wonderful. I will make my own batards for this in the future.

I didn't use the sage like I talked about--too lazy to drive to the community garden--but the Herbs de Provence provided plenty of flavor. My SIL demanded the recipe.

http://eat.at/swap/forum1/230000_I_made_the_pork_tenderloin_in_a_baguette_Sylvia_posted_for_dinner_last_evenin

 

[marilynfl]

I was surprised when a local Italian restaurant said their hot baguettes are Sysco.

They serve a bulb of roasted garlic, oil & balsamic with half a warm loaf for each entry. It's chewy where it needs to be yet soft where it's meant to be (view 3rd photo in link)

It's about 1,000 times better than the French bakery's version across the street, so the fact that it was bulk gave me hope industry is starting to realize folks want good food. If I could figure out how to order from Sysco, I would. The restaurant won't sell the unbaked version, but they will sell the baked version at a price too high for a loaf of bread.

http://foodplusfizz.blogspot.com/2011/10/destination-garlic-new-smyrna-beach-fl.html

 

[pat-nocal]

Sounds delightful, Mar. A quick call to this number

might be a good place to start:

Sysco Central Florida Incorporated
(407) 877-8500
200 Story Rd, Ocoee, FL

OR

Sysco Guest Supply
(407) 857-9023
6217 Emperor Dr, #102, Orlando, FL 32809
Cross Streets: Between Chancellor Dr and Texas Ave S

They may or may not sell in small quantities to consumers (if so, you could freeze a few baguettes) or perhaps they could tell you other markets they sell to near you where you can purchase baguettes at a price you are more comfortable with. Good luck.

 

[amanda_pennsylvania]

Oh, boy. Sounds wonderful.

I make a similar one without the prosciutto and it's always been a big hit. I love the idea of spreading pesto in the bread beforehand. I need to make something to take to a potluck on Friday, so thanks for reminding me about this.

 

[sylvia]

So glad to have found a winner.

 

[marilynfl]

Thanks, SP!

 

[pat-nocal]

Good luck!

 

[CathyZ]

Excellent, Joe. So glad you tried it. I made it again two nights ago.

Do try a touch of basil pesto with the Herbes de Provence next time- I really like the addition.

I got a text with photo of one of these just out of the oven from Richard and Tim.....they loved it too.

A great "back pocket" recipe- so very easy but gorgeous presentation and absolutely delicious.

Thanks again, Sylvia.

 

[angak1]

yay! thanks for the good report. I can see this at your Bowl picnic.

by the way, we're coming back down to LB mid Jan for my birthday cruise. yay! would love another get-together, even at a local restaurant so you don't have to work so hard, but I know it's "fun" work. more details later.

 

[angak1]

oh my! I think I need to move there for the winter

 

[traca]

I made it too w/ Italian blend herbs and garlic powder. YUM. The bread wasn't

very appetizing though. I'm wondering if it's the baguette or that it's simply a cover for the pork? I love this method and see lots of possibilities!

 

[joe]

It seems the LB birthday cruise is becoming an annual event!

Too bad the Hollywood Bowl is only open in summer.

 

[CathyZ]

Try different bread, Traca. Good, sturdy baguette. The bread is important and very delicious.

 

[marilynfl]

I'll book reservations!!

 

[amanda_pennsylvania]

I tried this, too. Loved the pork, not sold on the bread.

Although people said they liked the bread. I used a ciabatta baguette from Trader Joe's; I think I could find a better bread. Will try again.

 

[traca]

I liked the bread better on the second day.