Stale Bread (6) Collection.
cinnamon-raisin bread pudding 
chris's roasted garlic soup. 
stuffed spaghetti squash 
andalusian cold almond-garlic soup 
white gazpacho with almonds and grapes 
tuscan-style minestrone 
cinnamon-raisin bread pudding 
6 cup  stale bread of choice, cut into 1-inch cubes
1/3 cup  raisins (could use half golden raisins)
2-1/2 cup  soy milk, rice milk, or other non-dairy milk
  of choice
1 cup  apple juice
1/2 cup  maple syrup
1 Tbsp  vanilla
1 tsp  cinnamon
1/2 tsp  salt
1/4 tsp  nutmeg
  lightly oil a 8 x 12-inch casserole dish. place the
bread cubes in the casserole dish and scatter the raisins over the bread 
cubes. in a small bowl, whisk together the remaining ingredients, and pour 
over the top of the bread cubes. bake at 350 degrees for 40-45 minutes or 
until golden brown on top. remove from the oven and allow to sit for 10 
minutes before cutting into servings. serve warm, cold, or at room 
temperature, and can be served plain, topped with tofu whipped topping, or 
with a scoop of non-dairy ice cream or sorbet. 
* note: you can substitute other dried fruit for the raisins, and add up 
to 1/4 cups rum or other liqueur of choice to the wet mixture before 
pouring it over the bread cubes. yield: one 8x12-inch pan or 6-8 servings 
beverly lynn bennett 
chris's roasted garlic soup. 
40 cloves of garlic, peeled and smashed with the blade of a knife(you 
can use the christopher (no relation) brand of peeled cloves, but fresh 
is much better). 
pan roast slowly in a saucepan filmed with olive oil until barely 
colored. (about 25 minutes) 
add 1 quart of vegetable stock, 1/2 teaspoon of dried thyme, 1 bayleaf, 
1/2 teaspoon of freshly ground black pepper. 
simmer for 30 minutes. 
add 4 slices of stale bread, torn into pieces. cook another 5 minutes. 
blend until smooth (or use wand blender directly in saucepan). 
this is truly the best garlic soup i have tasted. it can, of course, be 
made with less garlic, and a corresponding loss of intensity. also makes 
a wonderful baking sauce for tofu. 
  stuffed spaghetti squash
  serves 4)
1 large  spaghetti squash
1 cup  dried tomatoes (i use the dry ones, not packed in oil)
1/2 cup  dried shiitake mushrooms (or porcini)
3   garlic cloves
1 cup  bread crumbs (or whole stale bread)
1 cup  fresh button mushrooms, chopped
1   jerusalem artichoke, peeled and chopped
2 tsp  basil
1 tsp  oregano
1 tsp  rosemary, crushed
dash  of salt
1 dash  balsamic vinegar (or red wine vinegar)
  about 1/2 cup water
preheat the oven to 350 f. halve the squash and scoop out the insides. 
place cut-side down in a baking pan and bake for about 20 minutes, or 
until it begins to get soft. soak the dried tomatoes and mushrooms 
separately in hot water. throw the garlic into a food processor while the 
machine is running. process until the garlic is completely chopped. throw 
in the stale bread and process until you have large crumbs. empty into a 
medium mixing bowl. add the fresh mushrooms, artichoke, herbs and salt to 
the bowl. when the dried tomatoes and mushrooms have softened, chop and 
add to the bowl. turn the squash halves over and fill. add water to the 
filling to keep the squash from getting too dry. bake another 10 minutes. 
serve hot. 
  1 i served the squash as halves. you may also scoop the squash out
  and serve it like pasta in a large bowl, mixed with the filling.
  2 the filling would also be good if it were lightly sauteed in the
  balsamic vinegar and water before adding it to the squash.
  3 any mild-flavored squash would be just as good, such as zucchini.
  i also have a fondness for adding pumpkin puree to my spaghetti
  sauce, which leads me to believe that even the very flavorful
  winter squashs may make good containers for this filling.
andalusian cold almond-garlic soup 
1/4 lb.  blanched almonds
1/2 lb.  stale crusty country-style bread
1 cup  water
1 cup  extra-virgin olive oil
4   garlic cloves, minced
1-1/2 tsp  salt
1/4 cup  white wine vinegar
1 quart  ice water
  pure almond extract to taste
  garnishes, such as green seedless grapes, golden
  raisins, peeled and cubed apple or small bread
  cubes fried in olive oil
chop the almonds coarsely with a knife and place in a blender. cut the 
crusts away from the stale bread and discard. tear remaining crumb into 
large pieces. (you should have about 3 cups of loosely packed bread.) put 
into a bowl with the 1 cup water, turning the bread so that it absorbs 
most of the water. once the water is absorbed, squeeze the bread gently to 
rid it of the excess. place the bread in the food processor; process in 
brief spurts to a textured cream. add to the almonds in the blender. turn 
on the blender and slowly pour in the olive oil, blending contents to a 
thick cream. 
add the garlic, salt and vinegar and blend to mix well. with the motor 
running, add about half the ice water. transfer the soup to a glass or 
ceramic container, stir in the remaining ice water and refrigerate (or 
place in the freezer for an hour so so) until ready to serve. 
before serving, taste and add more vinegar or salt if necessary or a few 
drops of almond flavoring to boost the flavor. thin with more ice water, 
if desired. add 1 or 2 of the garnishes - no more. you don't want to 
destroy the simplicity of the soup. makes 6 servings. 
  per serving: cal 537 (80% fat) fat 48 g (5 g sat) fiber 4 g no chol sodium
73 mg  carbs 20 g calcium 70 mg
source: "the mediterranean diet cookbook" 
white gazpacho with almonds and grapes 
yield: 6 servings 
3/4 cup  blanched almonds
3 clove  garlic, peeled
1/2 tsp  salt, or to taste
4 slice  stale white bread, -crusts removed.
4 cup  ice water
7 Tbsp  olive oil
3 Tbsp  white wine vinegar
2 Tbsp  sherry vinegar
1 Tbsp  vegetable oil
6 slice  white bread, crusts -removed, cut in cubes
1-1/2 cup  seedless green grapes
grind almonds, 2 garlic cloves, and salt to a fine consistency in a 
food processor or blender. soak stale bread in one cup ice water, and 
squeeze to extract moisture. add bread to processor. with processor 
running, add 6 tbsp oil and one cup ice water slowly in a steady 
stream. add vinegars, and mix on high speed for 2 minutes. add one 
cup ice water and mix 2 more minutes. place in a bowl, add remaining 
ice water and mix well. adjust seasonings with salt and vinegar. 
chill for up to 6 hours. 
heat oil and remaining one tablespoon olive oil in a skillet. crush 
remaining garlic clove and add to pan with bread cubes, tossing to 
coat with oil. cook over very low heat, stirring 
occassionally, 20-30 minutes, or until cubes are golden. 
serve soup ice cold, garnished with croutons and grapes. 
appeared in the aug. 31, 1994 issue of the new york times. 
tuscan-style minestrone 
makes 12 servings 
traditionally this soup is ladled into a soup tureen with alternating 
layers of stale bread just before serving. the result is a soup so 
thick that a spoon will stick straight up when plunged in. most 
minestrone are made with water, preferably the cooking water from 
the beans, but vegetable stock is great to use if you have any around. 
3 quart  water
1/2 head  of cabbage, preferably savoy
1 large  red onion, chopped
1   celery rib, chopped
4   garlic cloves, peeled
1 large  carrot, sliced
1/4 cup  olive oil
1/2 bunch  kale, stems removed and leaves cut into strips, about 3 cups
  tightly packed
1 large  waxy potato, peeled and cut into one half inch cubes
6 cup  vegetable broth, bean-cooking water, or fresh water
4   mediumsize tomatoes, peeled, seeded, and chopped, or 1 cup drained
  and seeded canned tomatoes
1   bouquet garni: 1 fresh rosemary sprig, 8 fresh thyme sprigs, and 1
bunch  of parsley
1 cup  dried cannellini or borlotti beans, soaked and cooked, about 3 cups
1 bunch  spinach, stems removed and leaves cut into strips, about 1 cup
  salt and pepper
slice  of french bread, either stale or lightly toasted
bring the water to a rolling boil. cut the cabbage into quarters 
through the core. cut the core out of two of the quarters and 
slice them as thinly as possible. boil the sliced cabbage for 5 
minutes and drain it in a colander. rinse it with cold water. 
(this preliminary cooking eliminates some of the strong taste and 
prevents it from taking over the flavor of the soup.) 
in a 4-quart pot, cook the onion, celery, garlic, and carrot in 
the olive oil over medium heat until softened, about 10 minutes. 
add the blanched cabbage, kale, potato, broth, tomatoes, and bouquet 
garni. bring the soup to a gentle simmer and cook for 10 to 15 
minutes, until the potatoes are soft. 
strain half the cooked beans through a food mill with the finest 
disk or puree them in a blender or food processor. add the puree 
and the whole beans to the simmering soup. 
simmer the soup for about 5 minutes more .....reach in with a spoon 
and taste a few of the vegetables; make sure the cabbage and kale 
are completely soft. 
add spinach. simmer soup for 1 minute more. add salt and pepper 
to taste. 
the soup can now be ladled into hot bowls, but if you want to present 
it in the traditional (and make it suitable for a next-day ribolita 
or casserole), layer it in a tureen with the bread slices alternating 
a ladle of soup with a slice of bread and let it sit for 10 minutes 
before serving. 
(ID: 9526) Mirror: Sat, Dec 20, 2003

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