Stuffed Baguette – Mmm, cheesy goodness
Here’s another one of those fun, delicious things I made, that I don’t really have a recipe for.
If you want a recipe, check out Baking Obsession for a really cool looking stuffed baguette and a full recipe so you can mimic it exactly.
See? Awesome. And delicious, I’m sure.
I had every intention of getting a cool looking picture of mine, too, but uh, as you can see, half the platter was gone before I could even snap a picture. Yum.
My filling had the same basic idea as Baking Obsession’s and plenty of others, I’m sure: Cream cheese with olives and peppers with some spices to make it delicious. In my case, I used a jar of roasted red peppers and artichokes, I believe, and pulled the green olives from a jar I already had in the fridge. I don’t even remember adding any spices because it tasted good as is, so why tweak it?
And to get it from this:
To this:
I used an extra long sundae spoon so the middle got completely filled, working from both ends of the baguette until it was stuffed. If you have the time to wait and aren’t anxious to eat the whole thing immediately, refrigerate it before slicing so it’s more firm instead of sloppy.
No matter how you do it or what you end up adding to your filling, it definitely looks cool and is worth the extra bit of time to make it. Who can resist a nice baguette with a cheesy spread?
Facts About Food Friday – Parmesan or Parmigiano?
FAF #7
What is the Difference Between Parmesan and Parmigiano-Reggiano?
Answer: Due to Italian D.O.C. laws that protect the names and recipes of certain cheeses, a cheese cannot be called Parmigiano-Reggiano unless it is made using a specific recipe and production method within the provinces of Parma, Reggio-Emilia, Modena, and specific regions in the provinces of Bologna and Mantua. D.O.C laws are meant to preserve the integrity of traditional cheeses by insuring the flavor and quality. Therefore, any cheese made outside of these regions with a slightly different recipe or production method cannot be called Parmigiano-Reggiano .
A cheese called Parmesan is essentially a cheese that imitates the recipe for Parmigiano-Reggiano, but is made outside of the approved Italian regions.
I actually didn’t know this. I knew there was a difference obviously and that authenticity played a part, but I didn’t know all the specific little details. To be fair, I probably won’t remember all the details either, hehe, but it’s cool to read anyway.
I wonder if there are knock-off cheese labeling attempts. You know how companies will slightly change a symbol or rearrange letters a bit. Sharrpies or Adidos anyone? What about Parmesan-Regggiano or Reggiana or something instead?
I bet there’s a whole underworld of cheese scamming now that I never knew about it. Man, why doesn’t anybody ever tell me these things??
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