Panerasaint Louis Bread Cos Asiago Bagel Breakfast Bake Recipes

PANERA/SAINT LOUIS BREAD CO'S ASIAGO BAGEL BREAKFAST BAKE

Steps:

• This dish must be prepared the night before you plan to bake it.
• In a large mixing bowl, beat together the eggs, salt, milk, tarragon and paprika. Add fresh ground pepper to taste. Mix the grated cheeses together in a bowl. Cut the bagels into small bite-size pieces.
• Grease a 2-quart souffle or casserole dish and, starting with the bagel pieces, place them in the dish in alternating layers with the grated cheese. Pour the egg mixture evenly over all, cover the dish, and place it in the refrigerator overnight.
• Bake it uncovered, in a pre-heated 350 degree oven for 1 hour, until the top is golden brown.

ASIAGO BAGEL BREAKFAST BAKE

Steps:

• In a large mixing bowl, beat together the eggs, salt, milk, tarragon, and paprika. Season with pepper.
• Mix the grated cheeses together in a bowl.
• Cut the bagels into bite-size pieces.
• Grease a 2-quart soufflé or casserole dish.
• Starting with the bagel pieces, alternately layer bagel pieces and grated cheese into the dish.
• Pour the egg mixture evenly over everything, cover the dish and refrigerate overnight.
• Preheat the oven to 350 degrees.
• Bake, uncovered, for 1 hour, until the top is golden brown.
• makes 8-10 servings.

ROASTED PEARS WITH BLUE CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
• Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
• In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
• Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

LOUISIANA PAN ROAST

Steps:

• In a Dutch oven or large heavy pot, heat half of the butter over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a thick roux almost the color of milk chocolate, 15 to 20 minutes. Add the onions and celery seed, cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, and whisk to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper, and cook, stirring, occasionally, for 20 to 25 minutes. Add 2 cups of the court-bouillon and bring to a simmer. Season the shrimp, crab meat, and oysters with Creole Seasoning. Add the shrimp and cook for 3 minutes. Add the oysters and cook until the oysters curl, 1 to 2 minutes. Add heavy whipping cream and boil for 1 minute. Add last 4 oz. of butter. Divide equally between 2 large soup bowls, and repeat with the remaining ingredients in 2 batches. Spoon 1/2 cup of rice into the center of each bowl and serve immediately. Creole Seasoning: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup