Tag Archives: baguette

Dundee, Omaha: Free fresh bread and a Wall of Scotch

Time to move to Dundee

Our first full day in Omaha we walked up to Dundee,  a mile away from where my brother and his family live.  When you move to Omaha you should also try to be walking distance from Dundee.  According to a short pieceI found on-line, Dundee was an early Omaha suburb, built at the end of a streetcar line.  It’s a cozy and cool little community.

We headed first for some free bread at the Great Harvest Bread Co.  School kids stop here on their way home for a slice of their choice with some butter and honey.  Our goal was their Cheddar Garlic Loaf (a whole loaf mind you) plus the snack size slice.

The choices that morning were the Red, White and Blue Berry Bread (thick white loaf with dried cranberry and blueberry, a whole wheat cinnamon raisin and gluten-free version and fresh white bread.

That is my brother ready to load on the butter.  It’s a genetic trait in the family.  Butter-love.

We had walked by a place called Beer and Loathing earlier and I asked what it was…

Dave replied, “it’s a meat market” and I said, “oh, charcuterie!” to which he said, “no, college kids.”  Yes, I’m an idiot.

You can easily get distracted by places like the eCreamery

With Ice Cream Flavour names like Scoops of Thanks and Anti-Aging Cream.

Then you can saunter down to get some affordable designer jeans at Scout where they buy, sell and trade modern and vintage clothes.  Great selection.

In the background you can see the sign for PITCH pizzeria.  Check out their amazing menu

And if you’re into Scotch you will want to head to the Dundee Dell.

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If you click on no other link–check out the Scotch menu….

And finally, if you really like bread as we do, you’ll want to bookend your excursion with a stop for a French baguette, croissants, pain au chocolat or sour dough at The Bread Oven.

Oh, or some French style butter.  Less moisture, more butterfat.

And I have nowhere better to take you than this butter.  Other than a walk home on a sunny day.  With a rather full dough belly.

And this quote from The Bread Oven blog:

“The smell of good bread baking, like the sound of lightly flowing water,

is indescribable in its evocation of innocence and delight.”

M.F.K. Fisher–

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Filed under Restaurants and Products, Ruminations on the Edible, Travel and Food

Toast Post: Fromage Fort

Today I wrote a piece in the Globe about a spread called Fromage Fort.  Without repeating myself (as you can simply read the actual piece), I thought I would expand a little on the recipe that is in the Globe and tell you the specific cheeses that I blended to make two versions of the spread as I was testing it.

This makes such a fabulous grilled cheese or quick meal just broiled on baguette that I almost had to stop myself from eating it twice a day (I didn’t stop myself though, that would be wrong).

And my cheese drawer is suddenly SO spacious.  I feel some cheese shopping coming on….

Yep, 5 or 6 of these and contentment is yours.

TRIAL 1:

The first trial was made of actual leftover cheese in my fridge.  I used:

2 oz Stilton (blue)

3 oz Pierre Robert (soft, triple creme)

2 oz Garottxa (hard)

2 oz asiago (firm)

handful parsley

1 clove garlic

1/4 cup white wine

lots of fresh ground pepper

So, just about an even ratio of everything though I threw is some extra Pierre Robert that was leftover on the cutting board.  (Why  did I not just eat it?  Oh the willpower I possess.)

Then I just buzzed it for 30-60 seconds in the food processor til completely combined and it was done.

TRIAL 2

Same wine, pepper, herbs and garlic, I went out and bought specific bits of cheese for this one:

2 oz Abondance (firm)

2 oz old cheddar (firm)

2 oz Munster (soft, washed rind)

3 oz Brie (soft)

This version was quite strong (though the blue in the first batch really spoke out) but it was a little more pungent due to the Munster.

But again–I find when melted the flavours mellow out a bit (not if you ask my husband about the Munster version though!)

TA-DAAAAA!!!!!!

I know I am going on about this, but it is truly some of the easiest and most rewarding “cooking” I have done.   And it all has to do with cleaning out the fridge.  Two birds…lots of cheese bits.

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Filed under All Recipes, Cheese/Cheese Related, Toast Posts