Featured Cookbook

ORDER/INFO

1. Focaccia and Scacciata

2. Asiago Cheese with Oven-Roasted Tomatoes and Caramelized Onions on Focaccia

3. Oven Roasted Tomatoes

Book Description

ACE Bakery has become a Toronto institution, supplying gourmet bread to more than 700 of the finest restaurants, hotels, caterers, and specialty food shops. At ACE Bakery Cafés throughout the city, customers enjoy hand-made sandwiches, soups and all things that go great with bread - even dessert! This cookbook showcases the recipes used and inspired by ACE Bakery, developed by co-owner Linda Haynes. Chapters include Breads and Basics; More than Toast and O.J.; Nibbles; Spreads and Other Openers; Soup, Soupe, Zuppa; Salads - Centerpieces and Sides; Sandwiches and Picnics; Not Just Meat and Potatoes; and Sweet Things. Whether you love the scent of fresh bread baking in your oven or want inspiration for food that goes great with bread, this is the ideal book.

... (more)

The ACE Bakery Cookbook: Recipes for and with Bread

Authors: Linda Haynes, Photo by Christopher Freeland

Date: January 2004

ISBN: 1552855074

Publisher: Whitecap Books

Paperback

ORDER/INFO

This sandwich is our most popular one at the café and is mouthwatering when grilled. It’s equally delicious as is, accompanied by a cold glass of beer. As part of a casual buffet, present it whole and let your guests cut off as much as they like.

Makes 4 large or 6 small sandwiches

• 2 1/2 Tbsp. (37.5 mL) vegetable oil

• 3 medium yellow onions, cut into thin slices

• 1/4 tsp. (1.2 mL) kosher salt

• 1/4 tsp. (1.2 mL) freshly ground black pepper

• 1/2 tsp. (2.5 mL) sugar

• 1 focaccia, 6x8-inches (15 x 20 cm)

• 4 to 8 lettuce leaves

• thinly sliced Asiago cheese, to cover bread, approximately 5 oz. (140 g)

• 1 recipe Oven-Roasted Tomatoes (see sample recipes)

1. Heat the oil in a frying pan, then add the onions and cook for 3 minutes, stirring constantly. Season the onions with the salt, pepper, and sugar. Lower the heat and continue cooking for about 20 minutes to half an hour, until the onions are a deep golden brown. Stir occasionally.




2. Cut the focaccia in half horizontally so that you have a top and bottom. Cover the lower half with lettuce, then layer with the cheese, onions, and Oven-Roasted Tomatoes. Top with the other half of the focaccia, and cut into 4 large or 6 smaller portions. Grill, if desired, on both sides until the bread is golden and the cheese is slightly melted.




3. The tomatoes and onions can be stored, separately, for about a week in the refrigerator.

More From This Book:

1. Focaccia and Scacciata

2. Asiago Cheese with Oven-Roasted Tomatoes and Caramelized Onions on Focaccia

3. Oven Roasted Tomatoes

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact