KQED Food Blog: Bay Area Bites: Bread & Cie Some More
Bay Area Bites: culinary rants & raves from bay area foodies and professionals
Previous Posts
Take 5 with Linda Carucci
Boeuf in Bourgogne
BBQ Chicken and Coldplay
Muscat love
Take Me Down to Chino Farms
Take 5 with Gordon Edgar
Gougères in Burgundy
Ballpark Franks and More
Big Night at Region
Ros&eacute Colored World
BAB Guidelines

'Bay Area Bites' is part of KQED's Blog Authors Collaborative. Blog contributors and commentators are solely responsible for their content. If you're interested in writing or contributing to a blog on kqed.org, email us with your idea.
Thursday, August 25, 2005
Bread & Cie Some More

In case of a natural bread disaster, it's always good to have a place like Bread & Cie nearby. It's also a sumptuous place for lunch.

Famished from a day of hiking, merrymaking, and general carousing last weekend, we happily sank into some chairs around lunchtime, grabbed some delicious coffee, and refueled with a couple of sandwiches and a handful of pastries. My husband chomped through a California Mufeletta that was piled with genoa salami, roasted red peppers, provolone cheese, red onion, tomato, fresh basil, olive tapenade, dripping with Tuscan olive oil and balsamic vinegar and served on a house-baked Ciabatta. I ordered a Black Forest ham and swiss cheese sandwich with springy, fresh baby lettuces and slathered with pineapple salsa on their seedless rye bread.

Both sandwiches were quite tasty, but my husband was a little dismayed that they were so obviously chilled. I mean, I completely understand why a busy place like Bread & Cie needs to make sandwiches in bulk and keep them refrigerated until ordered, but next time I think we'll order and drive home before we chomp, thus getting the sandwiches to room temperature and improving their flavors. The eclair we ordered for dessert was roll-your-eyes-back-and-give-up-eating-anything-else-like-ever delicious.

In addition to their substantial list of sandwiches and large variety of tempting pastries, Bread & Cie's cafe also offers soups, salads, Focaccia pizza, cheese plates, and breakfast specials. I'm particularly interested in their "Picnic Lunch Box," which includes a specialty sandwich of your choice, Bread & Cie's seasoned bread chips, and a slice of lemon cake served in a carry-out picnic box. Sounds like a perfect addition to a coastal hike in Torrey Pines.

Fully digested, we headed out but not before grabbing a loaf of their just-baked bread. It was hard to decide between the bread of the day -- goat cheese and garlic -- or one of their other mouth-moistening flavors. Should it be Fig and Anise? What about a Lemon Sage Ciabatta? Oh, maybe Walnut Raisin for hearty breakfasts! No, it had better be Caramelized Onion. It's a sound choice.

Having blinked and missed the Fava bean season, I needed to do something to alleviate my craving for the garlicky-lemon purée -- especially since we now had this wonderful bread that was just crying out to be slathered with something. I decided to make my Faux Fava Bean Purée where instead of Fava beans, I would use a bag of frozen (shelled) edamame. Mind you, I hadn't made this thing yet, I had only dreamed about it. I mean, why not? They're both bean type things, they're both green, and they're both tasty. How could they not be improved by garlic, olive oil, and lemon juice? Plus, with the edamame you get all that healthy soy stuff.

Faux Fava Bean Purée

Approximate Preparation Time: 35 minutes

1 bag frozen shelled edamame
4 minced cloves garlic
3 large pinches Kosher salt, or to taste
2 large pinches freshly ground black pepper, or to taste
1/4 cup grated Fiore Sardo (a nice, salty aged sheep's cheese from Sardinia)
Juice from 2 lemons
1/4 cup - 1/2 cup extra virgin olive oil

1. Throw out the NOXIOUS SMOKED bread.

2. Prepare the frozen shelled edamame according to the bag's instructions and let cool.

3. Pour the cooked, cooled edamame into a food processor and pulse four or five times, each pulse lasting three seconds, until coarsely chopped. Add the garlic, salt, pepper, cheese, and lemon juice. Pulse until fully blended.

4. Pour the olive oil in a slow, steady stream through the feed tube until the purée is your desired consistency. I've found that edamame is a bit drier than Fava beans and might require more olive oil than less. It's a personal preference but more olive oil gives it a silkier texture and keeps it from drying out in the fridge or on the table.

5. Taste and adjust the seasonings. If the flavors seem dull or lackluster, add a bit more salt or lemon juice, pulse to fully blend, and taste again.

6. Slather over thick slices of bread and drizzle with a touch more olive oil before serving.


Bread & Cie Bakery and Cafe
350 University Avenue
San Diego, CA 92103


Monday-Friday 7 AM-7 PM
Saturday 7 AM - 6 PM
Sunday 8 AM-6 PM


Post a Comment

Links to this post:

Create a Link

<< Home

Locate CP Restaurants:
Check, Please! Google Map
KQED Food Sites
Check, Please! Bay Area
Jacques Pépin Celebrates!
Jacques Pépin:
Fast Food My Way
Jacques Pépin:
The Apprentice
Jacques Pépin:
The Complete Pépin
KQED Wine Club
KQED.org Cooking
Weir Cooking in the City
Tasty Food Sites
Chowhound SF
Eat Local Challenge
Edible San Francisco
Food Network
Food Talk
Group Recipes
Hungry Magazine
Leite's Culinaria
Mighty Foods
NPR: Food
Om Organics
Serious Eats
SFGate: Food
SFGate: Wine
SF Station: Restaurants
Slow Food SF
Top Chef
Wikimedia Commons: Food & Drink
Yahoo! Food
Yelp: Reviews
Tangy Food Blogs
101 Cookbooks
A Full Belly
Accidental Hedonist
An Obsession with Food
Anna's Cool Finds
Becks & Posh
Between Meals
Bunny Foot
Butter Pig
Cellar Rat
Chez Pim
Chocolate & Zucchini
Confessions of a
Restaurant Whore
Cooking For Engineers
Cooking with Amy
Cucina Testa Rossa
Culinary Muse
Denise's Kitchen
Eater SF
Feed & Supply
Food Blog S'cool
Food Musings
Food Porn Watch
I'm Mad and I Eat
In Praise of Sardines
Knife's Edge
Life Begins at 30
Love and Cooking
Mental Masala
Moveable Feast
Organic Day
Passionate Eater
San Francisco Gourmet
SF City Eats
Simply Recipes
The Amateur Gourmet
The Ethicurean
The Food Section
The Grub Report
The Petite Pig
The Wine Makers Wife
Vin Divine
Wandering Spoon
Well Fed Network
Word Eater
World on a Plate
Yummy Chow
Search BAB

Eye Candy: Food Photos
BAB on flickr.com
Join Flickr for free and share your photos with the Bay Area Bites and Beyond group pool.
Food Books
The Moosewood Cookbook
by Mollie Katzen
Baking: From My Home to Yours
by Dorie Greenspan
Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries
by Alain Ducasse, Frederic Robertmison
The Big Book of Outdoor Cooking and Entertaining
by Cheryl Alters Jamison, Bill Jamison
Tasty: Get Great Food on the Table Every Day
by Roy Finamore
Whole Grains Every Day, Every Way
by Lorna Sass
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
by Marcus Samuelsson
Michael Mina: The Cookbook
by Michael Mina, Photographer: Karl Petzktle
What to Eat
by Marion Nestle
The Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan
Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate
by John Scharffenberger, Robert Steinberg
Romancing the Vine: Life, Love, and Transformation in the Vineyards of Barolo
by Alan Tardi
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -- Even Water -- Based on Expert Advice from America's Best Sommeliers
by Andrew Dornenburg, Karen Page, Michael Sofronski
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners
by Matt Lee, Ted Lee
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
by Andrew Whitley
Coloring the Seasons: A Cook's Guide
by Allegra McEvedy
All-new Complete Cooking Light Cookbook
by Anne C. Cain
Modern Garde Manger
by Robert B. Garlough
The Spice and Herb Bible
by Ian Hemphill, Kate Hemphill
The Improvisational Cook
by Sally Schneider
Lunch Lessons: Changing the Way We Feed Our Children
by Ann Cooper, Lisa M. Holmes
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
by James Oseland
My Life in France
by Julia Child, Alex Prud'Homme
A Passion for Ice Cream: 95 Recipes for Fabulous Desserts
by Emily Luchett, Sheri Giblin (photographer)
Au Pied De Cochon -- The Album
by Martin Picard
Memories of Philippine Kitchens
by Amy Besa, Romy Dorotan
Simple Chinese Cooking
by Kylie Kwong
An Invitation to Indian Cooking
by Madhur Jaffrey
Hungry Planet
by Peter Menzel, Faith D'Aluisio
Sunday Suppers at Lucques : Seasonal Recipes from Market to Table
by Suzanne Goin, Teri Gelber
Simple Soirees: Seasonal Menus for Sensational Dinner Parties
by Peggy Knickerbocker, Christopher Hirsheimer (Photographer)
The Cook's Book
by Jill Norman
Molto Italiano : 327 Simple Italian Recipes to Cook at Home
by Mario Batali
Nobu Now
by Nobuyuki Matsuhisa
Cheese : A Connoisseur's Guide to the World's Best
by Max Mccalman, David Gibbons
Bones : Recipes, History, and Lore
by Jennifer McLagan
Whiskey : The Definitive World Guide
by Michael Jackson
The New American Cooking
by Joan Nathan
by Lisa Yockelson
Easy Entertaining: Everything You Need to Know About Having Parties at Home
by Darina Allen
Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation
by Arlene Feltman Sailhac
Dough: Simple Contemporary Breads
by Richard Bertinet
Chocolate Obsession: Confections and Treats to Create and Savor
by Michael Recchiuti, Fran Gage, Maren Caruso
The Food Substitutions Bible: More Than 5,000 Substitutions for Ingredients, Equipment And Techniques
by David Joachim
Recipes: A Collection for the Modern Cook
by Susan Spungen
Spices of Life: Simple and Delicious Recipes for Great Health
by Nina Simonds
Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
by Jeffrey Alford, Naomi Duguid
Chocolate: A Bittersweet Saga of Dark and Light
by Mort Rosenblum
Vegetable Love: A Book for Cooks
by Barbara Kafka, Christopher Styler
A History of Wine in America: From Prohibition to the Present
by Thomas Pinney
Fonda San Miguel: Thirty Years Of Food And Art
by Tom Gilliland, Miguel Ravago, Virginia B. Wood
Matzoh Ball Gumbo: Culinary Tales of the Jewish South
by Marcie Cohen Ferris
Washoku: Recipes From The Japanese Home Kitchen
by Elizabeth Andoh, Leigh Beisch
Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining
by Joanne Weir
Rick Stein's Complete Seafood
by Rick Stein
The Great Scandinavian Baking Book
by Beatrice A. Ojakangas
Serena, Food & Stories: Feeding Friends Every Hour of the Day
by Serena Bass
John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher
by John Ash
The New Mayo Clinic Cookbook: Eating Well for Better Health
by Donald Hensrud, M.D., Jennifer Nelson, R.D. & Mayo Clinic Staff
Foods of the Americas: Native Recipes and Traditions
by Fernando and Marlene Divina
The Provence Cookbook
by Patricia Wells
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World
by Gil Marks
Last Chance to Eat: The Fate of Taste in a Fast Food World
by Gina Mallet
by Thomas Keller
A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World
by Maggie Glezer
All About Braising: The Art of Uncomplicated Cooking
by Molly Stevens
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Entertaining: Inspired Menus For Cooking with Family and Friends
by George Dolese
The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
by Grace Young, Alan Richardson
Cooking New American: How to Cook the Food You Love to Eat
by Fine Cooking Magazine
The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes
by Kimiko Barber
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes
by Arthur Schwartz
Poet of the Appetites: The Lives and Loves of M.F.K. Fisher
by Joan Reardon
Bread: A Baker's Book of Techniques and Recipes
by Jeffrey Hamelman
Everyday Dining with Wine
by Andrea Immer
Copyright © 2005-2008 KQED. All rights reserved.